JPH034774A - Production of garlic soup - Google Patents

Abstract

PURPOSE:To obtain the subject turbidity-free soup with high nutritive value and retaining garlic component using chicken meat, garlic and vegetables as the main materials by regulating the temperature for stewing them within a specified range without boiling. CONSTITUTION:Water and common salt are added to (A) chicken meat with the bone cut into irregular lumps in cold water and (B) garlic with the bulb separated one flake at a time by hand, followed by heating at 90-95 deg.C for one hour to remove the harshness and then adding coarsely cut vegetables and further heating 90-95 deg.C for one hour while removing the harshness. Sesame is then added to the system followed by heating at 90-95 deg.C for two hours while removing the harshness followed by addition of sodium glutamate and spice and then further heating at 90-95 deg.C for one hour. Thence, the system thus stewed is filtered to obtain the objective soup.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing garlic soup whose main ingredients are chicken, garlic, and vegetables.

(Prior Art) Garlic blends well with fats and oils and brings out the flavor of meat, so it is often used in soups, roasted dishes, stews, and other meat dishes.

However, in the past, there were no set rules for how to cook it, and it was left up to the ``tricks'' of the craftsmen.

(Problem to be solved by the invention) As described above, the cooking method for garlic soup has traditionally been left to the "tricks" of artisans, but in some cases, the garlic components dissipate and the garlic odor remains. However, the disadvantage was that the soup was cloudy and lacking in nutrients.

It turns out that this is because the soup is heated to a high temperature of 100°C or higher for a long time in order to sufficiently exude the garlic components.

The present invention has been made based on this new knowledge, and aims to produce a highly nutritious garlic soup that sufficiently exudes garlic components, is not cloudy, does not have a garlic odor, and is highly nutritious.

(Means for solving problems) Cut the chicken into chunks in cold water, leaving the bones in.

To this chicken, add garlic, whose scales have been separated one by one by hand, water, and salt, and heat at 90°C to 95°C for 1 hour to remove any excess liquid.

Add the vegetables cut into large pieces to this soup and heat for another hour while removing the liquid.

After that, add Koiso and remove the darkness while heating at 90℃ to 95℃.
Heat for 2 hours, then add glutamine soda and herbs.9
Heat at 0°C to 95°C for 1 hour. This stewed stock solution is filtered to make garlic soup.

(Operation) If you cut bone-in chicken into pieces in cold water, the blood will dissolve in the cold water and be removed. ' The garlic soup of the present invention is simmered for as long as 5 hours at 90°C to 95°C without boiling over 100°C, while removing the moisture, so that the nutrients contained in the ingredients are sufficiently leached out.
The resulting soup is highly nutritious and has neither the bad smell of garlic nor cloudiness.

In addition, since the bone-in chicken is simmered for a long time, the bone marrow extract is sufficiently leached out, and this, combined with the strong garlic ingredient, makes it the perfect drink for recovering from fatigue.

(Example) A small amount of garlic soup (160g) costs about 750
The example to be created will be described below.

Cut 80 kg of chicken meat into 10 cm cubes in cold water with the bones still attached, wash thoroughly with water, and remove blood. Garlic (5kg
Separate the bulbs one by one by hand. When cut with a knife,
Separate each clove by hand, as the smell of garlic will be strong.

80 kg of bone-in chicken meat cut into pieces, 1 piece of scales
Garlic separated into pieces <5 kg, water 1201, salt 0
．． Place 7 kg in a large pot and heat for 1 hour while maintaining the temperature between 90°C and 95°C. A steam pot is preferable as it reduces the loss of nutrients.

When heating, remove oil and dirt floating on the surface of the soup, and remove free proteins and excess oil.

Add 12kg of onion sliced into ICm-thick rounds and 6 carrots sliced lengthwise and widthwise to the soup stock simmered in this way for one hour.
kg, 1.2 kg of celery cut into 5 cm lengths
Add and simmer at 90°C to 95°C for 1 hour.

At this time, if any scum floats to the surface, carefully scoop it out.

Next, add 0.004 kg of pepper and remove the bitterness.
Simmer at 0°C to 95°C for 2 hours.

In addition, 0.16 kg of sodium glutamate, 0.004 kg of laurel, 0.03 kg of sage, and 0.0 kg of thyme.
Add 3 kg of herbs and simmer at 90°C to 95°C for 1 hour.

In this way, by adding herbs in the final boiling process, it is possible to produce a soup that has a good aroma and eliminates the bad smell of garlic.

The bones, meat, vegetables, etc. were melted and the refractometer reading at the end was 6.0% at 20°C.

The garlic soup of the present invention is made by filtering this stewed stock solution.

This soup is made in a small amount of 160g by using the above steps.
Can produce 50 bottles.

If you put the soup in a can, wrap it up, sterilize it, and cool it, you can drink it whenever you want, with less loss of nutrients, and a better combination.

(Effects) The stock solution is heated to 90°C to 95°C over a period of about 5 hours, and never boiled above 100°C, so the garlic components do not dissipate, nutrients are sufficiently leached out, and the garlic odor is removed. You can also create clear soup without any cloudiness.

If the temperature exceeds 100℃, the components of garlic will dissipate and become cloudy, and conversely, if the temperature is too low, it will not be sufficiently leached out.90
If kept at a temperature between ℃ and 95℃, nutrients will be sufficiently leached out.
Moreover, it has the effect of making a highly nutritious soup without garlic odor or cloudiness.

Claims (1)

[Claims] Add water and salt to chicken cut into pieces in cold water with the bones still attached, and garlic from which the scales have been separated by hand.
Heat at 90°C to 95°C for 1 hour to remove any excess liquid, then add the vegetables cut into large pieces and heat at 90°C to 95°C for another hour while removing excess liquid, then add pepper and remove any excess liquid. A method for producing garlic soup comprising heating at 90°C to 95°C for 2 hours, adding glutamine soda and herbs, heating at 90°C to 95°C for 1 hour, and filtering the stewed stock solution.