CN109007729A - A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup - Google Patents
A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup Download PDFInfo
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- CN109007729A CN109007729A CN201710436355.9A CN201710436355A CN109007729A CN 109007729 A CN109007729 A CN 109007729A CN 201710436355 A CN201710436355 A CN 201710436355A CN 109007729 A CN109007729 A CN 109007729A
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- chicken
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
It is that select healthy free-ranging chicken be primary raw material the present invention relates to a kind of production technology of normal-temperature fresh-keeping chicken soup, after slaughter, goes pawl to deoil through bloodletting, unhairing decaptitating, cuts, blanching, large and small fire are stewed, filling, seasoning, the techniques such as seal, sterilize and be made.Obtained chicken soup, chicken is compact, delicate mouthfeel, the limpid few oil of soup, strong and brisk in taste, salty fresh strong, is stored at room temperature, is convenient for carrying, commodity condition is good, and transportation cost is low, and economic value is high, while meeting the healthy diet requirement of modern's high protein, low fat.The chicken soup uses free-ranging chicken for raw material, has the characteristics that the few sugar of high protein, low fat, less salt, while there is " qi-restoratives " to alleviate cold symptoms, improves the effect of the immune function of human body.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup.
Background technique
Chicken is also named hen, stupid chicken, refer to from ancient times it is domestic tame, from without it is any hybridization and optimization breed.
Free-ranging refers to that chicken during the growth process to look for food or feed naturally in conjunction with crude feed, there is stronger field to look for food and survive energy
Power has the characteristics such as resistance to crude feed and premunition be strong.Most of chickens are put in a suitable place to breed in woodland or orchard, closer to environmentally protective
It is required that；Free-ranging chicken breeding cycle is longer, delicious meat, full of nutrition, nuisanceless pollution, meat, egg category green food.It compares
The meat of the broiler chicken that centralization-breeding factory is delivered for sale, chicken is more solid, and Meat and nutritive proportion are more reasonable.Contain in chicken meat
There are protein, amino acid, microelement and various nutrients abundant, fatty comparision contents are low, have for body-care
Important value belongs to the meat of high protein.
Chicken soup product on the market is mostly using the broiler chicken of feed raising as raw material at present, and the speed of growth is fast, growth cycle is short,
It delivers for sale within 40 days or so, compared with free-ranging chicken, nutritive value is poor, mouthfeel is bad.Meanwhile most of filling chicken soup on the market
Most soup look muddies, heavy wool, meat are loosely nonelastic, do not meet the theory of healthy diet；Some needs cryo-conservation, transport
It is at high cost, it stores constant；Some meetings extend the chicken soup shelf-life by means such as addition preservatives.
Summary of the invention
To solve the above problems, it is primary raw material that the present invention, which selects healthy free-ranging chicken, it is made and stews chicken soup in clear soup, formula tool
Have compact meat, delicate mouthfeel, soup it is limpid it is few it is oily, strong and brisk in taste, salty it is fresh it is strong, be stored at room temperature, be convenient for carrying, transportation cost
Low, the features such as economic value is high, while meeting the healthy diet requirement of modern's high protein, low fat.The technique first uses spy
Other method deoils free-ranging chicken, and then a small amount of salt and monosodium glutamate is added after being brewed into clear soup in addition yellow rice wine, ginger, does not add other
Flavouring, finally progress vacuum is canned, has not only retained the peculiar taste and mouthfeel of free-ranging chicken, but also incorporates modern production process, subtracts
The loss of few chicken soup nutritional ingredient, has good commercialization characteristic.Production process safety and sanitation are not added preservative, and are fitted
Modernization automation equipment production and processing is closed, product has the characteristics that the few sugar of high protein, low fat, less salt, while having and " mending
It is empty " alleviate cold symptoms, the effect of the immune function of human body is improved, there is wide development prospect.
Technical solution of the present invention are as follows:
A kind of normal-temperature fresh-keeping stews the technique of chicken soup in clear soup, and the technique uses free-ranging chicken for raw material, after slaughter, through bloodletting, unhairing
Decaptitating go pawl go internal organ, cut, blanching, large and small fire are stewed, filling, sealing, process for sterilizing is made.
Preferably, the raw material that the technique uses is free-ranging chicken.
It is further preferred that cooking wine is shao-hsing rice wine in the technique；Salt is Cardia Salt；Sugar is rock sugar.
It is further preferred that the normal-temperature fresh-keeping stews chicken soup packaging in clear soup using can vacuum filling.
It is further preferred that the technique specifically includes the following steps:
1), the high-quality free-ranging chicken of selection, no deformity that chicken is disease-free, artificial slaughter, bloodletting, unhairing decaptitating go pawl to deoil, and cleaning is dry
Only, draining is spare；
2), the chicken trunk for obtaining step 1) uses automatic cutting machine to carry out cutting as the chicken block of length, width and height 2-4cm；
3), step 2 is obtained chicken cold water repeated flushing 2-3 times, is put into the stainless-steel pan for filling it up with cold water, boiled 5 points of high fire
Zhong Hou, clear water rinse 2-3 times, and draining is stand-by；
4), the chicken for obtaining step 3) is put into boiled water in pot and boils, shao-hsing rice wine is added, is put into ginger slice 50g, water is primary
It fills up, midway is covered to be not added water；
5), the chicken soup for obtaining step 4) is uncapped observation, and chicken is well-done, and soup look is limpid, and the water surface did not just have chicken to be advisable, and salt is added
With monosodium glutamate；
6), the chicken soup for obtaining step 5) naturally cools to 80 DEG C or so, and artificial filling, vacuum height is carried out using tinplate jar
Pressure seal mouth machine is sealed；
7), step 6) is obtained filling the tank body of chicken soup, be put into high-temperature counter pressure sterilizing kettle in sterilization；
8) it is spare to be placed on cooling in cold water for the tank body of chicken soup after, being sterilized step 7)；
9), the product for obtaining step 8) is cased after drying, room temperature storage.
It is further preferred that the step 4) boils the time 100 minutes.
It is further preferred that the step 6) pressure parameter are as follows: 4.5 atmospheric pressure.
It is further preferred that the step 7) sterilizes parameter are as follows: 118 DEG C, 30 minutes, pressure 0.1MPa.
The invention has the advantages that:
1, other raw materials are not added in the present invention, with cooking wine, salt, sugar, monosodium glutamate, formula is simple, and technique has high egg convenient for operation
White, low fat, nutritive value are abundant.Obtained chicken soup, chicken is compact, delicate mouthfeel；Soup look is so clear that you can see the bottom, light few oil,
Also without any bilgy odour；Fragrance is very mellow, salty fresh strong, long times of aftertaste；It is stored at room temperature, is convenient for carrying, store and transport into
This is low；High pressure sterilization, Quality Safety, the shelf-life was up to 12 months or more；Commodity condition is good, and economic value is high, meets modern's height
The healthy diet requirement of albumen, low fat.
2, free-ranging chicken is single raw material, and formula is simple, technique modernization, deodorization of deoiling processing, high protein, low fat,
Nutritive value is high, suitable for people of all ages.
Specific embodiment
The present invention is further illustrated below with reference to embodiment, but the scope of protection of present invention is not limited to implement
The range of example statement.
Embodiment 1
A kind of normal-temperature fresh-keeping stews the technique of chicken soup in clear soup, specifically includes the following steps:
1) high-quality free-ranging chicken, no deformity that chicken is disease-free, live weight 1.8-2kg, are selected；Artificial slaughter, bloodletting, unhairing decaptitating
It goes pawl to deoil, cleans up, draining is spare；
2), the chicken trunk for obtaining step 1) uses automatic cutting machine to carry out cutting as the chicken block of length, width and height 2-4cm；
3), step 2 is obtained chicken cold water repeated flushing 2-3 times, is put into the stainless-steel pan for filling it up with cold water, boiled 5 points of high fire
Zhong Hou, clear water rinse 2-3 times, and draining is stand-by；
4), the chicken for obtaining step 3) is put into boiled water in pot and boils, shao-hsing rice wine is added, is put into ginger slice 50g, water is primary
It fills up, midway is covered to be not added water；Time 100 minutes；
5), the chicken soup for obtaining step 4) is uncapped observation, and chicken is well-done, and soup look is limpid, and the water surface did not just have chicken to be advisable, and is added few
The salt and monosodium glutamate of amount；
6), the chicken soup for obtaining step 5) naturally cools to 80 DEG C or so, and artificial filling, vacuum height is carried out using tinplate jar
Pressure seal mouth machine is sealed；Pressure parameter are as follows: 4.5 atmospheric pressure；
7), step 6) is obtained filling the tank body of chicken soup, be put into high-temperature counter pressure sterilizing kettle in sterilization, sterilizes parameter are as follows: 118 DEG C, 30
Minute, pressure 0.1MPa；
8) it is spare to be placed on cooling in cold water for the tank body of chicken soup after, being sterilized step 7)；
9), the product for obtaining step 8) is cased after drying, room temperature storage.
This chicken soup of gained, high protein, low fat, flavour is delicious, and product is portable, full of nutrition.The present invention with it is existing on the market
There is product to compare, soup look is limpid, and flavour is salty fresh, the few oil of faint scent, and aftertaste is mellow；The compact good chewing of chicken meat, the shelf-life is up to 12
A month.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as limitation of the invention, this Shen
Please in embodiment and embodiment in feature in the absence of conflict, can mutual any combination.Protection model of the invention
The technical solution that should be recorded with claim is enclosed, the equivalent replacement side of technical characteristic in the technical solution recorded including claim
Case is protection scope.Equivalent replacement i.e. within this range is improved, also within protection scope of the present invention.
Claims (8)
1. the technique that a kind of normal-temperature fresh-keeping stews chicken soup in clear soup, it is characterised in that: the technique uses free-ranging chicken for raw material, slaughter
Afterwards, through bloodletting, unhairing decaptitating go pawl go internal organ, cut, blanching, large and small fire are stewed, filling, sealing, process for sterilizing is made.
2. technique according to claim 1, it is characterised in that: the raw material that the technique uses is free-ranging chicken.
3. technique according to claim 2, it is characterised in that: cooking wine is shao-hsing rice wine in the technique；Salt is Cardia Salt；
Sugar is rock sugar.
4. technique according to claim 3, it is characterised in that: the normal-temperature fresh-keeping stews chicken soup packaging in clear soup using can
Vacuum filling.
5. technique according to claim 4, it is characterised in that: the technique specifically includes the following steps:
1), the high-quality free-ranging chicken of selection, no deformity that chicken is disease-free, artificial slaughter, bloodletting, unhairing decaptitating go pawl to deoil, and cleaning is dry
Only, draining is spare；
2), the chicken trunk for obtaining step 1) uses automatic cutting machine to carry out cutting as the chicken block of length, width and height 2-4cm；
3), step 2 is obtained chicken cold water repeated flushing 2-3 times, is put into the stainless-steel pan for filling it up with cold water, boiled 5 points of high fire
Zhong Hou, clear water rinse 2-3 times, and draining is stand-by；
4), the chicken for obtaining step 3) is put into boiled water in pot and boils, shao-hsing rice wine is added, is put into ginger slice 50g, water is primary
It fills up, midway is covered to be not added water；
5), the chicken soup for obtaining step 4) is uncapped observation, and chicken is well-done, and soup look is limpid, and the water surface did not just have chicken to be advisable, and salt is added
With monosodium glutamate；
6), the chicken soup for obtaining step 5) naturally cools to 80 DEG C or so, and artificial filling, vacuum height is carried out using tinplate jar
Pressure seal mouth machine is sealed；
7), step 6) is obtained filling the tank body of chicken soup, be put into high-temperature counter pressure sterilizing kettle in sterilization；
8) it is spare to be placed on cooling in cold water for the tank body of chicken soup after, being sterilized step 7)；
9), the product for obtaining step 8) is cased after drying, room temperature storage.
6. technique according to claim 5, it is characterised in that: the step 4) boils the time 100 minutes.
7. technique according to claim 5, it is characterised in that: the step 6) pressure parameter are as follows: 4.5 atmospheric pressure.
8. technique according to claim 5, it is characterised in that: the step 7) sterilizes parameter are as follows: 118 DEG C, 30 minutes, pressure
Power is 0.1MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710436355.9A CN109007729A (en) | 2017-06-12 | 2017-06-12 | A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710436355.9A CN109007729A (en) | 2017-06-12 | 2017-06-12 | A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup |
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| Publication Number | Publication Date |
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| CN109007729A true CN109007729A (en) | 2018-12-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710436355.9A Pending CN109007729A (en) | 2017-06-12 | 2017-06-12 | A kind of normal-temperature fresh-keeping stews the production technology of chicken soup in clear soup |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393412A (en) * | 2018-12-27 | 2019-03-01 | 贵州乐达丰生态农业有限公司 | A kind of ice chicken soup beautiful clearly and its processing method |
| CN111011797A (en) * | 2019-12-11 | 2020-04-17 | 安徽农业大学 | Processing, storage and preservation technology of a new type of instant liquid chicken soup that can be stored for a long time |
-
2017
- 2017-06-12 CN CN201710436355.9A patent/CN109007729A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393412A (en) * | 2018-12-27 | 2019-03-01 | 贵州乐达丰生态农业有限公司 | A kind of ice chicken soup beautiful clearly and its processing method |
| CN111011797A (en) * | 2019-12-11 | 2020-04-17 | 安徽农业大学 | Processing, storage and preservation technology of a new type of instant liquid chicken soup that can be stored for a long time |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181218 |
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| WD01 | Invention patent application deemed withdrawn after publication |