Preparation method of chicken flavored soup blend

Abstract

The invention discloses a preparation method of chicken flavored soup blend. The preparation method comprises the following steps: (1) dividing fresh grade breast into two parts, wherein the weight ratio of the first part of fresh grade breast to the second part of fresh grade breast is (1:2)-(1:2.5); (2) mixing the first part of fresh grade breast and a seasoner, and carrying out primary sterilization; (3) adding water, compound protease and flavourzyme to the mixture subjected to primary sterilization, and carrying out enzymolysis till completing enzymolysis; (4) mixing the second part of fresh grade breast and the enzymolyzed mixture, and carrying out secondary sterilization; and (5) adding water, compound protease and flavourzyme to the mixture subjected to secondary sterilization, and carrying out enzymolysis till completing enzymolysis, thus obtaining the fresh grade breast flavored soup blend. The fresh grade breast disclosed by the invention has the advantages that the degree of hydrolysis of protein in fresh grade breast paste is increased under the effect of gradient enzymolysis of the compound protease and the flavourzyme, meanwhile, the protein and sugar in chicken ossein are subjected to low-temperature maillard reaction, so that the nutrition of the soup blend is improved, and the meat fragrance of the soup blend is also improved.

Description

technical field [0001] The invention relates to a preparation method of chicken flavor soup stock. Background technique [0002] In the prior art, chicken-flavored soup stock is widely used as a condiment. Many of the soup materials are processed by mixing chicken breast or chicken skeleton raw materials with seasonings, and the processing technology adopts the method of one-time feeding and one-time enzymatic hydrolysis. In the case of more raw materials, the enzymatic hydrolysis is insufficient, less amino acids beneficial to the human body are produced, and less precursor substances for the formation of soup flavor are produced. Moreover, the processing time is long, the utilization rate of enzyme is low, and the nutritional labeling and fragrance loss of raw materials are relatively large. For industrialized production, equipment and energy loss can be caused. For consumers, sufficient chicken flavor soup can not be taken Nutritious, can't taste the rich flavor of chic...

AI Technical Summary

Problems solved by technology

Moreover, the processing time is long, the utilization rate of enzyme is low, and the nutritional labeling and fragrance loss of raw materials are relatively large. For industrialized production, equipment and energy loss can be caused. For consumers, sufficient chicken flavor soup can not be taken Nutritious, can not taste the rich flavor of chicken flavor soup

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