CN114514977A - Making method of coconut chicken soup seasoning bag - Google Patents
Making method of coconut chicken soup seasoning bag Download PDFInfo
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- CN114514977A CN114514977A CN202210283500.5A CN202210283500A CN114514977A CN 114514977 A CN114514977 A CN 114514977A CN 202210283500 A CN202210283500 A CN 202210283500A CN 114514977 A CN114514977 A CN 114514977A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 264
- 235000014347 soups Nutrition 0.000 title claims abstract description 65
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 64
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 45
- 235000011194 food seasoning agent Nutrition 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 140
- 235000013372 meat Nutrition 0.000 claims abstract description 88
- 238000004806 packaging method and process Methods 0.000 claims abstract description 57
- 238000010438 heat treatment Methods 0.000 claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 claims abstract description 44
- 235000019634 flavors Nutrition 0.000 claims abstract description 44
- 238000010411 cooking Methods 0.000 claims abstract description 34
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 238000011049 filling Methods 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 5
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- 206010033546 Pallor Diseases 0.000 claims description 14
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- 230000000052 comparative effect Effects 0.000 description 15
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- 239000000463 material Substances 0.000 description 10
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application discloses a method for making a coconut chicken soup packet, which belongs to the field of soup packets and comprises the following steps: cutting and cleaning coconut meat and chicken; scalding chicken in boiling water, taking out the chicken, transferring the chicken to cold water for soaking, taking out the chicken, mixing the chicken and coconut meat, stirring to obtain a food material mixture, and filling the food material mixture into a packaging bag; mixing and stirring sugar, edible salt and purified water to obtain flavor water, cooling the flavor water to 4-6 ℃, and filling the flavor water into a packaging bag; sealing the packaging bag; heating and cooking the packaging bag, heating to 70-75 ℃ in 5-6 min, heating to 121-123 ℃ in 10-11 min, and keeping heating; after heating, cooling the packaging bag by air cooling, blowing the packaging bag by cold air, and stopping air cooling to obtain the coconut chicken soup packet. The application has the advantage of improving the eating experience of the soup stock bag.
Description
Technical Field
The application relates to the field of soup bases, in particular to a method for making a coconut chicken soup base bag.
Background
The soup bag is an instant food, and cooked food materials and soup are packaged and sold. With the increase of working pressure and the acceleration of life rhythm of society, people tend to the diet mode without excessive cooking steps, which is convenient and can obtain required taste and nutrition.
The soup packet has various types, the Guangfu stew is favored, the stew is fresh and sweet, and meat can be matched as food materials, so that the eating experience is better, and the coconut chicken stew is one of the most popular stew types of the soup packet.
The coconut chicken soup packet sold on the market at present has the problems that the meat quality of chicken is easy to rot due to the long-time cooking process of food materials before packaging, the taste is influenced, and the eating experience is reduced.
Disclosure of Invention
In order to improve the eating experience of the coconut chicken soup base bag, the application provides a manufacturing method of the coconut chicken soup base bag.
The preparation method of the coconut chicken soup packet provided by the application adopts the following technical scheme:
a method for making a coconut chicken soup packet comprises the following steps:
s1, cutting coconut meat and chicken into pieces, and cleaning the pieces with water for later use;
s2, scalding chicken in boiling water, taking out the chicken, transferring the chicken to cold water with the temperature of 10-15 ℃, soaking for 2.5-5 min, taking out the chicken, mixing the chicken and coconut meat, stirring to obtain a food material mixture, and filling the food material mixture into a packaging bag;
s3, mixing and stirring sugar, edible salt and purified water to obtain flavor water, cooling the flavor water to 4-6 ℃, and filling the flavor water into a packaging bag;
S4, sealing the packaging bag;
s5, heating and cooking the packaging bag, heating to 70-75 ℃ in 5-6 min, heating to 121-123 ℃ in 10-11 min, and keeping at 121-123 ℃ for 20-30 min;
and S6, after heating, cooling the packaging bag by air cooling, blowing the packaging bag by using cold air at the temperature of 5-7 ℃, continuing air cooling for 25-40 min, and stopping air cooling to obtain the coconut chicken soup packet.
By adopting the technical scheme, the food materials are added into the packaging bag and then heated at high temperature, and meanwhile, the cooking and sterilization modes are realized, so that the total cooking time of the food materials is shortened, the meat quality of chicken in a finished product is firmer, and the inventor finds that the processing steps before cooking are well controlled, the influence of long-time soaking of soup on the meat quality can be reduced, the finished product can be stored at normal temperature, refrigeration is not needed, the taste of the chicken can be maintained in a good state, and the eating experience of the soup bag is improved.
Blanching water to remove fishy and dry taste of chicken, and soaking the chicken in cold water after blanching water to help the chicken to shrink and lock the taste and nutrition of the chicken; the prepared flavor water can enrich the taste of finished products, different from the traditional method that boiled thick soup is used to mix with chicken, the flavor water is clear and the components are simpler, and the meat quality of the chicken is not easy to damage after the flavor water is used for soaking the chicken for a long time, thereby keeping the taste.
The taste water with the temperature of 4-6 ℃ can cool the food material mixture for the second time, so that the compactness of chicken is further kept, the taste of the taste water slowly permeates into the chicken, the delicate flavor of a finished product is improved, and the influence on meat quality and taste caused by too much water in the taste water in the initial preparation stage entering the chicken is reduced.
The low temperature of the flavor water and the high temperature of cooking form a larger temperature difference, and the flavor of the flavor water is forced into the chicken by matching with a faster heating rate in the initial stage of cooking, so that the meat flavor is locked, and the meat quality and the taste are kept; the heating rate is slowed down in the middle stage of cooking, the meat flavor of chicken and the flavor of coconut meat are slowly released into the flavor water, and the flavor water becomes soup, which is helpful for improving the rich taste of the soup; the food material mixture is finally cooked by high-temperature heating at 121-123 ℃, and through the laying of the steps, the taste of the chicken can be released during high-temperature cooking, the meat quality is not easy to become soft and rotten, and the eating experience is improved.
Optionally, in the step S6, before cooling by air, the packaging bag is cooled to 40-45 ℃ in 13-15 min, and then cooled by air.
By adopting the technical scheme, the soup package is slowly cooled, so that the phenomenon that the meat quality of chicken is changed and the taste is influenced due to the fact that the soup package is quenched is avoided.
Optionally, the chicken comprises 20-30 parts of coconut meat, 60-70 parts of chicken meat and 20-30 parts of chicken feet in parts by weight.
Optionally, the chicken meat is the part of slaughtered live chicken with the chicken head, chicken neck, chicken butt, chicken feet, chicken skin, chicken fat and chicken viscera removed.
By adopting the technical scheme, the chicken body meat provides basic taste for the soup, the collagen of the chicken feet enables the taste of the soup to be more rich, and the coconut meat is matched, so that the soup is wholly fragrant and fresh and sweet.
Optionally, in the step S2, separately blanching the chicken body and the chicken feet, taking out the chicken body after blanching the chicken body for 2.5-4 min, blanching the chicken feet for 1-1.5 min, stopping heating, taking out the chicken feet, draining, standing for 20-30S, then putting the chicken feet back into the water in which heating is stopped, continuing to soak for 2-2.5 min, and taking out the chicken feet.
Through adopting above-mentioned technical scheme, the dry flavor of fishy smell that chicken feet not only can be got rid of to blanching water, and the nutritive material that helps the chicken feet spills over at follow-up cooking in-process in addition, briefly blanch water after stopping heating, and the degree that nutritive material such as collagen spills over is just, avoids the chicken feet to scald water under boiling water for a long time, and leads to nutritive material such as collagen to spill over too much condition in advance, keeps the fresh and sweet of hot water.
Optionally, in the step S2, after blanching, the chicken is first put into water at 24-26 ℃ to be soaked for 0.5-1 min, then the chicken is taken out, and then the chicken is put into cold water at 10-15 ℃ to be soaked for 2.5-5 min.
By adopting the technical scheme, the residual blood and grease on the surface of chicken can be taken away by the water at the temperature of 24-26 ℃, the temperature of the chicken can be taken away, so that when the chicken is placed in the cold water at the temperature of 10-15 ℃, the temperature of the cold water is not easy to change greatly, the water quality of the cold water is good, and the chicken is cleaner when the cold water is taken out.
Optionally, in the step S2, the chicken is taken out of the cold water, and then blown to the chicken with wind of 12-15 ℃ for 2-3 min, and then the chicken is mixed with the coconut meat.
By adopting the technical scheme, partial water on the surface of chicken can be taken away by wind at the temperature of 12-15 ℃, meat fiber of the chicken is slightly loose, subsequent flavoring is facilitated, the subsequent low-temperature flavoring water enables the loose state of the chicken to be immediately tightened, flavoring is promoted, the meat is repeatedly loosened and tightened, the elasticity of the chicken is better, and the chicken can be soaked in the flavoring water for a long time, so that the meat quality and the taste of the chicken in a finished product are better.
Optionally, in the flavored water, the sugar, the edible salt and the purified water are in parts by weight: 1-2 parts of sugar, 2.5-3.5 parts of edible salt and 100-105 parts of purified water.
Optionally, the sugar is crystal sugar.
By adopting the technical scheme, the taste of the soup is stronger, the chicken can be tasty, and the eating experience is improved.
Optionally, in the step S5, the temperature is raised to 40 to 45 ℃ in 3 to 3.5min, and then raised to 70 to 75 ℃ in 2 to 2.5 min.
By adopting the technical scheme, before the temperature is raised to 70-75 ℃, the slow biological rate and the fast biological rate are adopted, the flavor is forced, meanwhile, the release of the flavor of the chicken feet is facilitated, the flavor and the mouthfeel of the finished soup are more intense through the matching of the flavor of the chicken and the flavor of the chicken foot collagen, and the flavor water at the subsequent low temperature can be matched with nutrient substances overflowing from the chicken feet, so that the delicate flavor of the soup and the flavor of the chicken feet meat are increased.
Optionally, the step S3 is ended, the step S5 is started, and the interval is 15-20 min.
By adopting the technical scheme, the time for soaking the food material mixture by the low-temperature taste water can be prolonged, so that the food material mixture is fully tasty.
In summary, the present application has the following beneficial effects:
1. according to the method, the cooking and sterilization modes are realized at the same time by adopting high-temperature heating, so that the total cooking time of food materials is reduced, the meat quality of chicken in a finished product is more compact, and the inventor finds out in multiple practices that the processing steps before cooking are well controlled, the influence on the meat quality caused by long-time soaking of cooking liquor can be reduced, the finished product can be stored at normal temperature without refrigeration, the mouth feel of the chicken can be maintained in a good state, and the eating experience of a soup bag is improved; the taste water with the temperature of 4-6 ℃ can cool the food material mixture for the second time, so that the compactness of chicken is further kept, the taste of the taste water slowly permeates into the chicken, the delicate flavor of a finished product is improved, a large temperature difference is formed between the low temperature of the taste water and the high temperature of cooking, the taste of the taste water is forced into the chicken by matching with a fast temperature rise rate in the initial cooking stage, the meat taste is locked, the meat taste is kept, the meat quality is not easy to become soft and rotten, and the eating experience is improved;
2. Blanching water and not only can get rid of the dry taste of fishy smell of chicken feet, the nutritive substance that helps the chicken feet in addition spills over at follow-up cooking in-process, briefly scald water the back and stop heating, and the degree that nutritive substance such as collagen spills over is just, avoids the chicken feet to scald water under boiling water for a long time, and leads to nutritive substance such as collagen to spill over too much condition in advance, keeps the fresh and sweet of hot water.
Detailed Description
The present application will be described in further detail with reference to examples and comparative examples.
Rock sugar and edible salt are both commercially available.
Examples
Example 1
A method for preparing a coconut chicken soup packet comprises the following steps:
s1, weighing coconut meat and chicken, wherein the chicken comprises chicken body meat and chicken feet, the chicken body meat is the parts of butts, chicken necks, chicken buttocks, chicken feet, chicken skins, chicken fat and chicken internal organs after live chickens are slaughtered, 20g of coconut meat, 60g of chicken body meat and 20g of chicken feet are cut into pieces, and the cut pieces are washed with water at normal temperature for later use;
s2, preparing a boiling water tank, a transition tank and a cold water tank, continuously heating boiling water in the boiling water tank, scalding chicken body meat and chicken feet in the boiling water tank for 2.5min, taking out the chicken body meat and the chicken feet, transferring the chicken body meat and the chicken feet into the transition tank, soaking for 0.5min, controlling the water temperature of the transition tank to be 26 ℃, transferring the chicken body meat and the chicken feet into the cold water tank, soaking for 2.5min, controlling the water temperature of the cold water tank to be 10 ℃, taking out the chicken body meat and the chicken feet, mixing and stirring the chicken body meat, the chicken feet and coconut meat to obtain a food material mixture, and filling the food material mixture into a packaging bag;
S3, mixing and stirring 10g of rock candy, 25g of edible salt and 1kg of purified water to obtain flavored water, cooling the flavored water to 6 ℃, and filling 200g of flavored water into a packaging bag;
s4, sealing the packaging bag;
s5, placing the packaging bag into a high-temperature sterilization kettle for heating and cooking, wherein the interval between the filling of the flavor water into the packaging bag and the heating and cooking of the packaging bag is 5min, heating the high-temperature sterilization kettle to 40 ℃ within 2min, then heating to 70 ℃ within 3min, then heating to 121 ℃ within 10min, then keeping the temperature at 121 ℃ for 30min, and keeping the surface pressure of the high-temperature sterilization kettle at 1.8 bar;
s6, after heating is finished, reducing the temperature in the high-temperature sterilization kettle to 45 ℃ from 121 ℃ in 13min, reducing the surface pressure to 0.5bar, then opening the high-temperature sterilization kettle, taking out the packaging bag from the high-temperature sterilization kettle, transferring the packaging bag into an air cooling chamber, carrying out air cooling on the packaging bag, blowing the packaging bag with cold air at 7 ℃ for 40min, and stopping air cooling to obtain the coconut chicken soup packet.
Example 2
A method for preparing a coconut chicken soup packet comprises the following steps:
s1, weighing coconut meat and chicken, wherein the chicken comprises chicken body meat and chicken feet, the chicken body meat is the parts of a slaughtered live chicken, such as chicken heads, chicken necks, chicken buttocks, chicken feet, chicken skins, chicken fat and chicken internal organs, wherein the parts comprise 30g of coconut meat, 70g of chicken body meat and 30g of chicken feet, the coconut meat, the chicken body meat and the chicken feet are cut into pieces, and the pieces are washed with normal-temperature water for standby;
S2, preparing a boiling water tank, a transition tank and a cold water tank, continuously heating boiling water in the boiling water tank, scalding chicken body meat and chicken feet in the boiling water tank for 4min, taking out the chicken body meat and the chicken feet, transferring the chicken body meat and the chicken feet into the transition tank, soaking for 0.5min, wherein the water temperature of the transition tank is 26 ℃, transferring the chicken body meat and the chicken feet into the cold water tank, soaking for 5min, wherein the water temperature of the cold water tank is 15 ℃, taking out the chicken body meat and the chicken feet, mixing and stirring the chicken body meat, the chicken feet and the coconut meat to obtain a food material mixture, and filling the food material mixture into a packaging bag;
s3, mixing and stirring 20g of rock candy, 35g of edible salt and 1.05kg of purified water to obtain flavored water, cooling the flavored water to 4 ℃, and filling 230g of flavored water into a packaging bag;
s4, sealing the packaging bag;
s5, placing the packaging bag into a high-temperature sterilization kettle, heating and cooking, wherein the interval from the filling of the flavor water into the packaging bag to the heating and cooking of the packaging bag is 5min, the temperature of the high-temperature sterilization kettle is increased to 45 ℃ within 2.5min, then is increased to 75 ℃ within 3.5min, is increased to 123 ℃ within 11min, then is kept for 20min at 123 ℃, and the surface pressure of the high-temperature sterilization kettle is kept at 1.8 bar;
s6, after heating is finished, reducing the temperature in the high-temperature sterilization kettle to 40 ℃ from 123 ℃ in 15min, reducing the surface pressure to 0.5bar, then opening the high-temperature sterilization kettle, taking out the packaging bag from the high-temperature sterilization kettle, transferring the packaging bag into an air cooling chamber, carrying out air cooling on the packaging bag, blowing cold air at 5 ℃ to the packaging bag, continuing air cooling for 25min, and stopping air cooling to obtain the coconut chicken soup packet.
Example 3
A preparation method of a coconut chicken soup base bag comprises the following steps:
the difference between the present embodiment and embodiment 2 lies in the difference between the step S2, and the step S2 of the present embodiment specifically includes: preparing a boiling water pool, a transition pool and a cold water pool, continuously heating boiling water in the boiling water pool, separately putting chicken body meat and chicken feet into the boiling water pool, blanching, and taking out the chicken body meat after blanching for 4 min; scalding chicken feet for 1.5min, stopping heating the boiling water pool, taking out the chicken feet, draining, standing for 20s, then putting the chicken feet back into the boiling water pool which stops heating, continuing to soak for 2.5min, then taking out the chicken feet, then transferring the chicken body meat and the chicken feet into a transition pool, soaking for 0.5min, wherein the water temperature of the transition pool is 26 ℃, then taking out the chicken body meat and the chicken feet, transferring the chicken body meat and the chicken feet into a cold water pool, soaking for 5min, wherein the water temperature of the cold water pool is 15 ℃, then taking out the chicken body meat and the chicken feet, mixing and stirring the chicken body meat, the chicken feet and the coconut meat to obtain a food material mixture, and filling the food material mixture into a packaging bag.
Example 4
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between this embodiment and embodiment 2 is that the step S2 is different, and the step S2 of this embodiment specifically includes: preparing a boiling water pool, a transition pool and a cold water pool, continuously heating water in the boiling water pool, separately putting the chicken body meat and the chicken feet into the boiling water pool for blanching, wherein the chicken body meat is blanched for 4min and then taken out; scalding chicken feet for 1.5min, stopping heating the boiling water pool, taking out the chicken feet, draining, standing for 30s, then putting the chicken feet back into the boiling water pool which stops heating, continuing to soak for 2min, then taking out the chicken feet, then transferring the chicken body meat and the chicken feet into a transition pool, soaking for 0.5min, wherein the water temperature of the transition pool is 26 ℃, then taking out the chicken body meat and the chicken feet, transferring the chicken body meat and the chicken feet into a cold water pool, soaking for 5min, wherein the water temperature of the cold water pool is 15 ℃, then taking out the chicken body meat and the chicken feet, mixing and stirring the chicken body meat, the chicken feet and the coconut meat to obtain a food material mixture, and filling the food material mixture into a packaging bag.
Example 5
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between this embodiment and embodiment 2 lies in the difference in the temperature rise rate of the high-temperature sterilization kettle in step S5, and the step S5 specifically includes: putting the packaging bag into a high-temperature sterilization kettle, heating and cooking, wherein the interval between the filling of the flavor water in the packaging bag and the heating and cooking of the packaging bag is 5min, the temperature of the high-temperature sterilization kettle is increased to 45 ℃ within 3.5min, then increased to 75 ℃ within 2.5min, then increased to 123 ℃ within 11min, then kept at 123 ℃ for 20min, and the surface pressure of the high-temperature sterilization kettle is kept at 1.8 bar.
Example 6
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between this embodiment and embodiment 2 lies in the difference in the temperature rise rate of the high-temperature sterilization kettle in step S5, and the step S5 specifically includes: placing the packaging bag into a high temperature sterilization kettle, heating and cooking, wherein the interval between the filling of the flavor water in the packaging bag and the heating and cooking of the packaging bag is 5min, the temperature of the high temperature sterilization kettle is increased to 40 ℃ within 3min, then increased to 70 ℃ within 2min, then increased to 123 ℃ within 11min, then kept at 123 ℃ for 20min, and the surface pressure of the high temperature sterilization kettle is maintained at 1.8 bar.
Example 7
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between this embodiment and embodiment 4 lies in the difference in the temperature rise rate of the high-temperature sterilization kettle in step S5, and the step S5 specifically includes: placing the packaging bag into a high-temperature sterilization kettle, heating and cooking, wherein the interval between the filling of the flavor water into the packaging bag and the heating and cooking of the packaging bag is 5min, the temperature of the high-temperature sterilization kettle is increased to 45 ℃ within 3.5min, then increased to 75 ℃ within 2.5min, then increased to 123 ℃ within 11min, then kept at 123 ℃ for 20min, and the pressure in the high-temperature sterilization kettle is kept at 1.8 bar.
Example 8
A method for preparing a coconut chicken soup packet comprises the following steps:
this example is different from example 7 in that, in the step of S2, after the chicken meat and chicken feet were taken out from the cold water tank, the chicken meat and chicken feet were blown with wind of 28 ℃ for 2min, and then the chicken meat and chicken feet were mixed with coconut meat and stirred.
Example 9
A method for preparing a coconut chicken soup packet comprises the following steps:
this example is different from example 8 in that the interval between the filling of the flavor water in the packaging bag and the cooking of the packaging bag is 20 minutes.
Comparative example
Comparative example 1
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between this comparative example and example 2 is that the temperature of the taste water in the step S3 was 20 ℃, the temperature of the autoclave in the step S5 was raised to 45 ℃ in 5.5min, then raised to 75 ℃ in 4.5min, then raised to 123 ℃ in 7min, and then maintained at 123 ℃ for 20 min.
Comparative example 2
A method for preparing a coconut chicken soup packet comprises the following steps:
this comparative example is different from example 2 in that the temperature of the taste water in the step of S3 was 20 ℃.
Comparative example 3
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between the comparative example and example 2 is that the temperature of the autoclave in step S5 is raised to 45 ℃ in 5.5min, then raised to 75 ℃ in 4.5min, then raised to 123 ℃ in 7min, and then maintained at 123 ℃ for 20 min.
Comparative example 4
A method for preparing a coconut chicken soup packet comprises the following steps:
the difference between the comparative example and the example 2 is that in the step S2, after the chicken body meat and the chicken feet are taken out from the cold water pool, the chicken body meat and the chicken feet are blown by wind of 28 ℃ for 2min, and then the chicken body meat, the chicken feet and the coconut meat are mixed and stirred; the temperature of the taste water in the step S3 was 20 ℃.
Finished product inspection
According to GB 4789.26-2013 commercial sterility test for food microbiology test, commercial sterility test is performed on the coconut chicken soup packets prepared in the above examples and comparative examples, and all detection results meet the commercial sterility requirements.
After the coconut chicken soup packet prepared in the above examples and comparative examples is placed in a room at a temperature of 25 ℃ for 180 days in a dark place, 12 flavor evaluators are selected, and the soup, the chicken body meat and the chicken feet of the coconut chicken soup packet after the bag is unpacked and the coconut chicken soup packet is placed for 180 days are tasted, so that the evaluation content is as follows: the evaluation was made on two indexes of the aroma and the taste of soup, and three indexes of the aroma, the taste and the mouthfeel of chicken meat and chicken feet, wherein the aroma refers to the olfactory sensation obtained through the nasal cavity caused by volatile components escaping from food in the oral cavity, the taste refers to the taste sensation obtained through chewing caused by substances dissolved in the oral cavity, and the mouthfeel refers to the hardness and elasticity felt when the food is chewed, the evaluation rule is 1-10, the score is higher when the aroma is stronger, the score is higher when the taste is more delicious, the score is higher when the mouthfeel is chewy, the average value (one decimal number is kept) is taken after each index evaluation score, and the results are shown in table 1.
TABLE 1
As shown in Table 1, compared with comparative example 1, in example 2, the taste evaluation of the chicken meat and the chicken feet is better by adopting a method of filling the flavor water with the temperature reduced by 4-6 ℃ into the packaging bag and a cooking method of quickly raising the temperature in the early stage, which shows that the combination of the two methods is beneficial to improving the meat quality and elasticity of the chicken meat and the chicken feet, and the chicken meat and the chicken feet can keep compact meat quality and provide good taste after being soaked in the soup for a long time; the comparative example 2 and the comparative example 3 respectively adopt a method of separately filling the flavor water with the temperature reduced by 4-6 ℃ into the packaging bag or a cooking method of rapidly raising the temperature at the early stage, and the effect of making the meat quality and the taste of the chicken body and the chicken feet better can not be generated.
The chicken feet of the embodiment 3-4 are treated by sectional blanching, and compared with the embodiment 2, the chicken feet of the embodiment 3-4 have better fragrance, taste and mouthfeel, which shows that the sectional blanching can better retain the components and nutrients of the chicken feet, and improve the eating experience of the chicken feet.
In the step S5 and before the temperature is raised to 70-75 ℃, the slow-first and fast-second heating rates are adopted in the embodiment 5-6, and the edible experience is not much different from that of the embodiment 2; in example 7, except for adopting the slow-first and fast-second heating rates, the chicken feet are scalded in sections, so that the eating experience of the soup and the chicken feet of example 7 is improved compared with examples 2 and 5-6, and the cooperation of the two modes can enable the ingredients of the chicken feet to better overflow in the taste water and enable the taste of the taste water to be blended into the chicken feet.
Example 8 the chicken meat of example 8 was better in flavor and taste and substantially retained in mouthfeel compared to example 7 by blowing the chicken meat with wind prior to mixing, which illustrates that the flavor and taste are improved by carrying away part of the water on the surface of the chicken meat with wind and causing the meat fibers to relax moderately.
Compared with example 8, the fragrance and the taste of the chicken body meat are not increased greatly, the mouthfeel of the chicken body meat and the chicken feet is greatly reduced, and the fact that the meat quality of the chicken is greatly influenced due to the fact that the chicken is only blown by wind and lacks of flavor water cooled at 4-6 ℃ is shown.
Example 9 the food material mix was soaked with longer periods of taste water prior to high temperature cooking, resulting in an improvement in the evaluations of both the broth and the chicken.
Claims (9)
1. A method for making a coconut chicken soup packet is characterized by comprising the following steps: the method comprises the following steps:
s1, cutting coconut meat and chicken into pieces, and cleaning the pieces with water for later use;
s2, scalding chicken in boiling water, taking out the chicken, transferring the chicken to cold water with the temperature of 10-15 ℃, soaking for 2.5-5 min, taking out the chicken, mixing the chicken and coconut meat, stirring to obtain a food material mixture, and filling the food material mixture into a packaging bag;
s3, mixing and stirring sugar, edible salt and purified water to obtain flavor water, cooling the flavor water to 4-6 ℃, and filling the flavor water into a packaging bag;
S4, sealing the packaging bag;
s5, heating and cooking the packaging bag, heating to 70-75 ℃ in 5-6 min, heating to 121-123 ℃ in 10-11 min, and then keeping the temperature at 121-123 ℃ for 20-30 min;
and S6, after heating, cooling the packaging bag by air cooling, blowing the packaging bag by cold air at 5-7 ℃, continuing air cooling for 25-40 min, and stopping air cooling to obtain the coconut chicken soup base bag.
2. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: and S6, cooling the packaging bag to 40-45 ℃ for 13-15 min before air cooling, and then air cooling.
3. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: the chicken comprises, by weight, 20-30 parts of coconut meat, 60-70 parts of chicken meat and 20-30 parts of chicken feet.
4. The making method of the coconut chicken soup packet according to claim 3, wherein the making method comprises the following steps: and S2, scalding the chicken and the chicken feet separately, taking out the chicken after the chicken is scalded for 2.5-4 min, stopping heating after the chicken feet are scalded for 1-1.5 min, taking out the chicken feet, draining, standing for 20-30S, then putting the chicken feet back into the water which is stopped from heating, continuing to soak for 2-2.5 min, and taking out.
5. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: and S2, after blanching, firstly, soaking chicken in water at the temperature of 24-26 ℃ for 0.5-1 min, then taking out the chicken, and then, soaking the chicken in cold water at the temperature of 10-15 ℃ for 2.5-5 min.
6. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: and S2, taking the chicken out of the cold water, blowing the chicken with wind at the temperature of 12-15 ℃ for 2-3 min, and mixing the chicken with the coconut meat.
7. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: in the flavor water, the sugar, the edible salt and the purified water are in parts by weight: 1-2 parts of sugar, 2.5-3.5 parts of edible salt and 100-105 parts of purified water.
8. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: in the step S5, the temperature is raised to 40-45 ℃ in 3-3.5 min, and then raised to 70-75 ℃ in 2-2.5 min.
9. The method for making the coconut chicken soup packet according to claim 1, wherein the method comprises the following steps: and (4) starting from the end of the step S3 to the beginning of the step S5 at an interval of 15-20 min.
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