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Chicken bone plain soup and preparing method thereof

A technology of chicken bone white soup and bone soup, which is applied in food preparation, application, food science, etc., can solve the problems of large output and low comprehensive utilization value, and achieve the effect of rich nutrition and pure taste

Active Publication Date: 2011-11-23
广东富农生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the current problems of low-value by-products after slaughtering and segmentation of broilers in China, there are problems of large output and low comprehensive utilization value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take the slaughtered and divided fresh chicken skeleton, chicken leg bone, and chicken fat, and accurately weigh 1000g according to the weight ratio of 3:1:1, including 600g chicken skeleton, 200g chicken leg bone, and 200g chicken fat, and use 40°C warm water for the chicken skeleton and chicken leg bone. Rinse the blood stains and remove the sewage; put the chicken skeleton, chicken leg bones, and chicken fat in the extraction tank for extraction, add 800g of soft water, slowly raise the temperature from room temperature to 80°C in 40 minutes, and turn off the steam exhaust of the extraction tank. The air valve continues to heat up, and it takes 50 minutes to slowly heat up to 123-124°C, and keep the temperature constant for 2 hours; the material is filtered with a 40-mesh double filter, and the filtrate is put into a static tank for 3 hours; the material is discharged with an 80-mesh double filter Filter to remove bone residue and impurities, then concentrate in a con...

Embodiment 2

[0026] Take the slaughtered and divided fresh chicken skeleton, chicken leg bone, and chicken fat, and accurately weigh 1000g according to the weight ratio of 3:1:1, including 600g chicken skeleton, 200g chicken leg bone, and 200g chicken fat, and use 30°C warm water for the chicken skeleton and chicken leg bone. Rinse the blood stains and remove the sewage; put the chicken skeleton, chicken leg bones, and chicken fat in the extraction tank for extraction, add 800g of soft water, slowly raise the temperature from room temperature to 80°C in 40 minutes, and turn off the steam exhaust of the extraction tank. The air valve continues to heat up, and it takes 50 minutes to slowly heat up to 124°C, and keep the temperature constant for 2.5 hours; the discharge is filtered with a 40-mesh double filter, and the filtrate is put into a static tank for 2.5 hours; the discharge is 80-mesh double filter Filter to remove bone residue and impurities, then concentrate in a concentration tank, ...

Embodiment 3

[0029] Take the slaughtered and divided fresh chicken skeleton, chicken leg bone, and chicken fat, and accurately weigh 1000g according to the weight ratio of 3:1:1, including 600g chicken skeleton, 200g chicken leg bone, and 200g chicken fat, and use 40°C warm water for the chicken skeleton and chicken leg bone. Rinse the blood stains and remove the sewage; put the chicken skeleton, chicken leg bones, and chicken fat in the extraction tank for extraction, add 800g of soft water, slowly raise the temperature from room temperature to 80°C in 40 minutes, and turn off the steam exhaust of the extraction tank. The air valve continues to heat up, and it takes 50 minutes to slowly heat up to 123°C, and keep the temperature constant for 2 hours; the discharge is filtered with a 40-mesh double filter, and the filtrate is put into a static tank for 2.5 hours; the discharge is 80-mesh double filter Filter to remove bone residue and impurities, then concentrate in a concentration tank, th...

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PUM

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Abstract

The invention relates to a chicken bone plain soup and a preparing method thereof. The preparing method comprises the steps of: extracting, stilling, low-temperature vacuum concentrating, emulsifying and homogenizing, sterilizing and the like. In the preparing method, a gradual heating extracting technique is used in the key extracting procedure, substances, such as ossein, chondroitin, hydroxyproline and the like, in chicken bones can be maximally extracted; and an advanced low-temperature vacuum concentrating technique is used in the concentrating procedure, and the nutrient substances in the bone soup can be better protected from not being destructed. The chicken bone plain soup provided by the invention has the characteristics of bountiful nutrition and genuine mouthfeel and is specifically suitable for the fields of fast food or instant food.

Description

technical field [0001] The invention relates to a chicken bone soup, in particular to a seasoning chicken bone broth and a preparation method thereof. Background technique [0002] In China's long cooking and food culture, bone broth, as a special substance, is an important auxiliary raw material for making dishes in traditional cooking techniques and an important part of forming the flavor characteristics of dishes. With the rapid development of the catering industry, chain-operated catering companies urgently need bone broth products such as standardized quality and taste to meet the needs of consumers. Chicken bone soup is favored by catering companies for its rapid taste, delicious taste and stability. . Based on the current domestic low-value by-products after slaughtering and segmentation of broilers, there are problems of large output and low comprehensive utilization value. The present invention utilizes a large number of low-value by-products—chicken skeleton and ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/312A23L27/10A23L13/20
Inventor 李耀易发如刘利华
Owner 广东富农生物科技股份有限公司
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