Preparation method of bagged enzymolysis chicken meat concentrated juice products

Abstract

The invention provides a preparation method of bagged enzymolysis chicken meat concentrated juice products. The preparation method comprises the following steps of (1) preparing raw materials, wherein the raw materials mainly comprise chicken meat, chicken bones and chicken oil; (2) grinding the chicken bones into chicken bone paste; (3) performing enzymolysis: separately adding enzymes to the chicken meat and the chicken bone paste for enzymolysis according to a formula; (4) performing enzyme deactivation; (5) preparing ingredients: according to the formula, putting chicken meat juice materials and chicken bone juice materials, after being subjected to enzyme deactivation, edible salt, vegetable juice and spice juice into a concoction pot for concoction; (6) performing pasteurization: performing pasteurization on the concocted materials; (7) performing filling; (8) performing sealing: sealing packing bags loaded with the materials, so as to prepare bagged enzymolysis chicken meat concentrated juice; and (9) cooling the bagged chicken meat concentrated cooking juice so as to obtain the bagged enzymolysis chicken meat concentrated juice products. The bagged enzymolysis chicken meat concentrated juice products prepared by the preparation method of the enzymolysis chicken meat concentrated juice products are easy to preserve, good in flavor and rich in nutrition.

Description

technical field [0001] The invention relates to a preparation method of a soup product, in particular to a preparation method of a bagged enzymolysis concentrated chicken juice product. Background technique [0002] Soup, also known as seasoning sauce, refers to the juice cooked by adding water to food. [0003] Due to the continuous acceleration of the pace of work and life, families where both husband and wife are office workers have less and less time for cooking. After get off work, how to cook a nutritious and delicious meal in the fastest time has become a great wish of home cooks. On the other hand, with the influx of foreign fast food chains, the post-cooking process of Chinese hot pot and other catering must be accelerated, and the development of these catering industries with different characteristics has driven the consumption of various types of compound seasonings. [0004] Chicken broth is one of the most popular soups. Yet the preparation method of existing...

AI Technical Summary

Problems solved by technology

However, due to various parameter setting problems in processes such as disinfection and cooling in the existing chicken broth preparation method, the chicken broth product has problems such as inconvenient storage and not delicious taste.

At the same time, the existing chicken broth is mostly directly boiled with chicken, and only a small amount of its nutrients enter the soup, and most of it remains in the meat dregs of the chicken, resulting in the loss of nutrients