Method for preparing health-care concentrated chicken soup by utilizing enzymolysis process

A technology of concentrated chicken soup and enzymatic hydrolysis, applied in the direction of application, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of not giving full play to the health effect of chicken soup products, the price of the product is unaffordable for consumers, and the lack of health care Function and other issues, to achieve the effect of providing convenience, reducing kidney hypertrophy, and enhancing health care functions

Pending Publication Date: 2020-08-25
江苏特味浓食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods are costly in the circulation link, and the product price is unaffordable to consumers, which limits the promotion of such products
[0003] In addition, the existing chicken soup products are only used as a kind of soup, which does not have the function of providing health care for people's health, and does not give full play to the effect of chicken soup products on people's health.

Method used

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  • Method for preparing health-care concentrated chicken soup by utilizing enzymolysis process
  • Method for preparing health-care concentrated chicken soup by utilizing enzymolysis process

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preparation example Construction

[0030] Such as figure 1 Shown, a kind of method utilizing enzymolysis method to prepare health-care concentrated chicken soup, described preparation method comprises:

[0031] S1. Raw material pretreatment: clean the chicken skeleton, three-yellow chicken cubes, Eucommia leaves, astragalus, ginger and green onions separately;

[0032] S2. Extraction: Soak the chicken skeleton and three-yellow chicken in hot water, filter out the hot water, add cold water, add cooking wine, ginger, scallions, Eucommia leaves and astragalus, and boil to obtain the crude chicken soup;

[0033] S3. Separation: the crude chicken soup is separated through a strainer to obtain soup, chicken bones, and chicken mixture, and the soup is centrifuged to obtain a grease layer and a clear soup layer;

[0034] S4. Enzymolysis: Add water to the chicken bone and chicken mixture, heat up to 55°C±5°C, add endoprotease for one enzymolysis to obtain enzymatic hydrolysis solution 1; continue to add flavor protease...

Embodiment 1

[0045] Requirements for raw materials: use qualified chilled chicken skeletons and slaughtered three yellow chickens as raw materials, Eucommia leaves, astragalus, ginger, green onions, and cooking wine.

[0046]Raw material pretreatment: cut chicken skeleton and Sanhuang chicken into pieces, wash them with clean water, select Eucommia leaves to remove impurities, wash them with clean water, clean astragalus, cut them into thin slices of 1-1.5mm, wash ginger and cut them into 2-3mm Thin slices, wash the green onions and cut them into 5-6cm slices.

[0047] Extraction: Add the cleaned chicken skeleton and Sanhuang chicken to the high-pressure extraction tank. The weight ratio of the chicken skeleton and Sanhuang chicken is 5:1. First, soak the chicken skeleton and Sanhuang chicken in hot water at 60-70°C for 20 minutes, and let off all the heat. Add deionized cold water after the water, and the amount of deionized cold water is 3 times the weight of the chicken skeleton and the...

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PUM

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Abstract

The invention provides a method for preparing health-care concentrated chicken soup by utilizing an enzymolysis process. The method comprises the following steps of S1, cleaning a chicken skeleton, sanhuang chicken dices, folium cortex eucommiae, radix astragali, fresh gingers and green Chinese onion; S2, soaking the chicken skeleton and a sanhuang chicken in hot water, filtering out the hot water, adding cold water, adding cooking wine, the fresh gingers, the green Chinese onion, the folium cortex eucommiae and the radix astragali, and performing boiling so as to obtain crude chicken soup; S3, separating the crude chicken soup through a filter screen to obtain soup and a chicken bone and chicken meat mixture, and centrifuging the soup to obtain a grease layer and a clear soup layer; S4, adding water into the chicken bone and chicken mixture, heating the mixture to 55+ / -5 DEG C, adding endoprotease for primary enzymolysis to obtain enzymatic hydrolysate 1, and continuing to add flavourzyme into the enzymatic hydrolysate 1 for secondary enzymolysis to obtain enzymatic hydrolysate 2; S5, after the enzymatic hydrolysate 2 is subjected to enzyme deactivation, performing filtering and separating to obtain a liquid material; S6, mixing the clear soup layer and the liquid material, and performing vacuum concentration to obtain semi-finished health-care concentrated chicken soup; and S7, adding seasoning substances into the semi-finished health-care concentrated chicken soup to obtain the health-care concentrated chicken soup.

Description

technical field [0001] The invention belongs to the technical field of light industry food processing, and relates to a method for preparing health-care concentrated chicken soup by enzymolysis. Background technique [0002] Chicken soup products currently on the market are generally boiled, seasoned, and filled with chicken bones; then circulated at room temperature after high-temperature and high-pressure sterilization; or, they are circulated in cold chains after quick-freezing. These two methods have high costs in the circulation link, and the product price is unaffordable to consumers, which limits the promotion of such products. [0003] In addition, the existing chicken soup products are only used as a kind of soup, and do not have the function of providing health care for people's health, and do not give full play to the effect of chicken soup products on people's health. [0004] At present, there is a demand on the market for a chicken soup product that provides h...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L5/10A23L29/00A23L33/10A23L33/105A23L13/30
CPCA23L23/10A23L5/17A23L5/13A23L29/06A23L33/10A23L33/105A23L13/30A23V2002/00A23V2200/302A23V2200/3262A23V2200/328A23V2200/30A23V2250/204A23V2250/21A23V2250/218A23V2300/14A23V2300/50
Inventor 王俊青姚峰朱宏业
Owner 江苏特味浓食品股份有限公司
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