CN1242698C - Freeze drying of chicken and chicken soup - Google Patents
Freeze drying of chicken and chicken soup Download PDFInfo
- Publication number
- CN1242698C CN1242698C CNB031332080A CN03133208A CN1242698C CN 1242698 C CN1242698 C CN 1242698C CN B031332080 A CNB031332080 A CN B031332080A CN 03133208 A CN03133208 A CN 03133208A CN 1242698 C CN1242698 C CN 1242698C
- Authority
- CN
- China
- Prior art keywords
- chicken
- temperature
- chicken soup
- make
- freeze
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention relates to a processing technology for chicken and chickenbroth. Frozen chicken or chickenbroth is put between two heating plates of a freeze drier; the temperature of a hydrosphere condenser is from-50 DEG C to-30 DEG C; the vacuum degree of a dryness library is from 100Pa to 130Pa; the temperature of the heating plates is from 30 DEG C to 100 DEG C; the temperature of the heating plates is maintained for 6 hours to 25 hours; the pressure in the dryness library (box) is gradually reduced so as to make the vacuum degree be from 10Pa to 30Pa; the temperature of the chicken and the chickenbroth approaches to the temperature of the heating plates of 30 DEG C to 60 DEG C; after the temperature of the chicken and the chickenbroth is maintained for 1 hour to 5 hours, the chickenbroth and the chicken dried in a freezing mode are obtained.
Description
The present invention relates to the processing technology of a kind of chicken and chicken soup, belong to the scope of fast food.
It is the fast food of primary raw material that past people is manufactured with the chicken, mainly contains following several method for making: the dried meat floss of dehydration, salt down cured, steam product, boil, burn, boil in a covered pot over a slow fire, simmer, stew, braised, sauce halogen, poor liquor-saturated, fry in shallow oil stir-frys, roasting explode etc. passed through sterilization packaging again.The shortcoming of these chicken goods is to fail to keep fully adding the local flavor and the freshness in man-hour.The present invention carries out freeze drying with chicken and chicken soup on the basis of original manufacture technology, can keep original fresh flavor, CF like this.
The production method that the purpose of this invention is to provide a kind of fast food chicken and chicken soup.
The object of the present invention is achieved like this:
Chicken butchered, cleans the chicken after (or cooking) or cook after chicken soup put into the freezer quick-frozen, adjustment is-45 ℃～-15 ℃; Chicken that will freeze or chicken soup put in the pallet on the shelf of freeze drier or two heating plates between; Open the refrigeration system of water vapour coagulator (condenser), make water vapour coagulator (condenser) temperature remain on-50 ℃～-30 ℃; Open vavuum pump, make the vacuum in dry storehouse (case) remain on 100Pa～130Pa; Open heating system, make temperature of heating plate remain on 30 ℃-100 ℃; Keep 6h-25h; Along with the water yield of catching of water vapour coagulator (condenser) increases, reduce the pressure in the dry storehouse (case) gradually, make vacuum 10Pa～-30Pa; Condensation vapor actuator temperature-50 ℃～-35 ℃; The temperature of chicken and chicken soup approaches 30 ℃-60 ℃ of shelf or temperature of heating plate; Promptly obtain the chicken soup and the chicken of freeze-drying behind the maintenance 1h-5h.
Embodiment:
To butcher, clean the chicken after (or cooking) and cook after chicken soup put into the freezer quick-frozen, temperature-40 ℃, chicken that will freeze or chicken soup are put between two heating plates of freeze drier; Open the refrigeration system of water vapour coagulator (condenser), make condensation vapor actuator temperature-40 ℃; Open vavuum pump, make the vacuum 110Pa of dry storehouse (case); Open heating system, make 55 ℃ of temperature of heating plate; Keep 15h; Reduce the pressure in the dry storehouse (case), vacuum 29Pa; The temperature of chicken or chicken soup is 55 ℃; Keep 3h promptly to get the chicken and the chicken soup of freeze-drying.
Claims (2)
1. the freeze-drying method of a chicken soup is characterized in that the chicken soup after cooking is put into the freezer quick-frozen, and adjustment is-45 ℃～15 ℃; The chicken soup that will freeze put in the pallet on the shelf of vacuum freeze drier or two heating plates between; Open the refrigeration system of water vapour coagulator, make the condensation vapor actuator temperature reduce to-50 ℃～-30 ℃; Open vavuum pump, make the vacuum of drying box remain on 100Pa-130Pa; Open heating system, make the temperature of heating plate remain on 30 ℃～100 ℃; Kept 6-25 hour; Along with the water yield of catching of water vapour coagulator increases, reduce the pressure in the drying box gradually, make the vacuum of drying box remain on 10Pa-30Pa; The condensation vapor actuator temperature is at-50 ℃～-35 ℃; The temperature of chicken soup approaches 30 ℃～60 ℃ of temperature shelf or heating plate; Keep promptly obtaining the chicken soup of freeze-drying after 1-5 hour.
2. chicken soup freeze-drying method according to claim 1, the chicken soup after wherein will cooking is put into the freezer quick-frozen, and adjustment is-40 ℃; The chicken soup that will freeze is put between two heating plates of vacuum freeze drier; Open the refrigeration system of water vapour coagulator, make the condensation vapor actuator temperature reduce to-40 ℃; Open vavuum pump, make the vacuum of drying box remain on 110Pa; Open heating system, make the temperature of heating plate remain on 55 ℃; Kept 15 hours; Reduce the pressure in the drying box, make the vacuum of drying box remain on 29Pa; The temperature of chicken soup is 55 ℃; Keep promptly obtaining the chicken soup of freeze-drying after 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031332080A CN1242698C (en) | 2003-07-19 | 2003-07-19 | Freeze drying of chicken and chicken soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031332080A CN1242698C (en) | 2003-07-19 | 2003-07-19 | Freeze drying of chicken and chicken soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1478419A CN1478419A (en) | 2004-03-03 |
| CN1242698C true CN1242698C (en) | 2006-02-22 |
Family
ID=34154223
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031332080A Expired - Fee Related CN1242698C (en) | 2003-07-19 | 2003-07-19 | Freeze drying of chicken and chicken soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1242698C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548776B (en) * | 2009-04-21 | 2012-01-25 | 江苏省农业科学院 | Quick-freezing type herbal cuisine hen pot and industrial processing technique thereof |
| CN101623115B (en) * | 2009-07-27 | 2012-01-25 | 谢泽明 | Donkey-hide gelatin silky chicken soup beverage and preparation method thereof |
| CN105380210A (en) * | 2015-11-27 | 2016-03-09 | 遵义天阳食品股份有限公司 | Freeze-dried original-taste chicken soup and manufacturing method thereof |
| CN106983116B (en) * | 2017-03-22 | 2019-11-12 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
-
2003
- 2003-07-19 CN CNB031332080A patent/CN1242698C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1478419A (en) | 2004-03-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972511B (en) | Processing method of dehydrated shallot leaves | |
| CN101156622A (en) | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics | |
| CN103211182A (en) | Processing method of vacuum low-temperature fried okra | |
| CN1242698C (en) | Freeze drying of chicken and chicken soup | |
| CN110122823A (en) | A kind of natural edible mushroom soup material and production method | |
| KR102471592B1 (en) | A method for making instant bibimbob | |
| CN103891872A (en) | Vacuum freeze drying method of fistular onion stalk | |
| CN101273768A (en) | Instant rice and preparing process | |
| CN108703225A (en) | Tea processing technique and system of processing | |
| JP6474558B2 (en) | Rice cooker | |
| KR20200049233A (en) | Manufacturing method of forzen sea cucuber using low-temperrature vacuum drier technique | |
| CN110301510A (en) | A kind of combined drying method improving macaque peach crisp expansion rate | |
| RU2735914C1 (en) | Method of producing products in vacuum microwave drier | |
| CN209031028U (en) | Tea processing system | |
| CN110017660B (en) | Method for rapidly cooling food in a domestic refrigeration appliance and domestic refrigeration appliance | |
| JP3653354B2 (en) | How to dry food | |
| JP4695464B2 (en) | Method for producing instant coffee | |
| KR20190135635A (en) | A making method for high quality dried antlers | |
| KR20150132608A (en) | method of making instant dried rice | |
| AU2021102784A4 (en) | Salt less Cell Wall Broken Down Superfine Sea Cucumber Powder | |
| CN109805276A (en) | A kind of instant-rice processing technology | |
| JP2006101861A (en) | Method for producing dried radish strip by freeze-drying method | |
| TW201345439A (en) | Dehydrated vegetable blocks and method for producing same | |
| CN106720218A (en) | Crisp fruit of matrimony vine and preparation method thereof | |
| CN103892348A (en) | Vacuum microwave freeze-drying method for producing freeze-dried abalone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |