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Seafood free-range chicken soup and production technology thereof

A production process and technology for chicken soup, which is applied in the field of food processing, can solve the problems of rotten chicken, poor sensory experience, short shelf life, etc., and achieve the effects of low oil content, improved taste, increased stability and shelf life.

Inactive Publication Date: 2019-01-11
广西万寿谷投资集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production method is cumbersome, the shelf life is short, and the chicken will be melted and rotten when reheated and eaten, resulting in a poor sensory experience

Method used

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  • Seafood free-range chicken soup and production technology thereof
  • Seafood free-range chicken soup and production technology thereof
  • Seafood free-range chicken soup and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of production technology of seafood native chicken soup, comprises the following steps:

[0028] S1: After thawing the frozen local chicken, remove the hair, skin, grease, viscera, head, tail and claws, clean the remaining chicken carcass, drain and cut the chicken carcass into 18-22mm×18-22mm chicken piece;

[0029] S2: Add 20g ginger slices, 12g scallions, and 3.2g cooking wine to each kilogram of water, and heat the water until the temperature is 90°C, put the chicken nuggets in step S1 into the water and boil for 4 minutes; Soak the chicken nuggets in room temperature water to cool down, and then get boiled chicken nuggets, set aside;

[0030] S3: Take the granular seafood raw material, add water 3 times the mass of the seafood raw material to it, soak it for 2 hours, remove it, fry the removed material and shredded ham in an oil pan for 6 seconds, remove the oil, and obtain the auxiliary material; wherein, the The mass ratio that seafood raw material and s...

Embodiment 2

[0035] A kind of production technology of seafood native chicken soup, comprises the following steps:

[0036] S1: After thawing the frozen local chicken, remove the hair, skin, grease, viscera, head, tail and claws, clean the remaining chicken carcass, drain and cut the chicken carcass into 18-22mm×18-22mm chicken piece;

[0037] S2: Add 22g ginger slices, 15g scallions, and 3.6g cooking wine to each kilogram of water, and heat the water until the temperature is 92°C. Put the chicken nuggets in step S1 into the water and boil for 5 minutes; Soak the chicken nuggets in room temperature water to cool down, and then get boiled chicken nuggets, set aside;

[0038] S3: Take the granular seafood raw material, add water with 4 times the mass of the seafood raw material, soak it for 3 hours, remove it, fry the removed material and shredded ham in an oil pan for 10 seconds, remove the oil, and obtain the auxiliary material; wherein, the The mass ratio that seafood raw material and s...

Embodiment 3

[0043] A kind of production technology of seafood native chicken soup, comprises the following steps:

[0044] S1: After thawing the frozen local chicken, remove the hair, skin, grease, viscera, head, tail and claws, clean the remaining chicken carcass, drain and cut the chicken carcass into 18-22mm×18-22mm chicken piece;

[0045] S2: Add 21g ginger slices, 14g scallions, and 3.4g cooking wine to each kilogram of water, and heat the water until the temperature is 91°C, put the chicken nuggets in step S1 into the water and boil for 4.5 minutes; Soak the chicken nuggets in room temperature water to cool down, and then get boiled chicken nuggets, set aside;

[0046] S3: Take the granular seafood raw material, add water with 3.5 times the mass of the seafood raw material, soak it for 2.5 hours, remove it, fry the removed material and shredded ham in an oil pan for 8 seconds, remove the oil, and obtain the auxiliary material; The mass ratio of said seafood raw material and shredd...

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Abstract

The invention provides seafood free-range chicken soup and a production technology thereof, and belongs to the field of processing of free-range chickens. The production technology comprises the following steps of unfreezing frozen free-range chickens, removing hair, performing peeling, performing degreasing and the like, then performing thorough cleaning, performing cutting into blocks, performing blanching treatment, adding auxiliary materials and ingredients to the blanched chicken blocks, performing boiling with an intense fire, then boiling with a small fire, performing boiling in a covered pot over a slow fire, and then performing filtering, so as to obtain boiled auxiliary materials, solid chicken meat and cooking liquid; and mixing the boiled auxiliary materials with the solid chicken meat and the cooking liquid, performing filling in proportion, and performing sterilization, so that the finished products of the seafood free-range chicken soup are obtained. The production technology of the seafood free-range chicken soup is simple, and the seafood free-range chicken soup is rich in nutrition, fresh, delicious and rich in taste, convenient to eat and suitable for various crowds to eat.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a seafood chicken soup and a production process thereof. 【technical background】 [0002] A delicious meal is always inseparable from soup. Chicken soup has always been a good choice for nourishing the human body in traditional China. However, it takes a long time to cook a delicious soup from raw material procurement, arrangement to cooking The longer the cooking time, the richer and more delicious the taste of the chicken soup, and the nutrient content will further increase. However, nowadays people’s pace of life is accelerating, making chicken soup will take a lot of time and cost. Therefore, in order to meet people’s needs for food nutrition, convenience and speed, industrial production of canned soup is the current market development trend, which is in line with people’s demand for natural health. , The urgent demand of convenient and easy-to-get food will have a broad mark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L17/00A23L17/40A23L17/50A23L33/00
CPCA23V2002/00A23L13/50A23L17/00A23L17/40A23L17/50A23L23/00A23L33/00A23V2200/30A23V2200/32
Inventor 姚学良陈黎明刘长洪高思良伍发云
Owner 广西万寿谷投资集团股份有限公司
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