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Method for improving fragrance of chicken soup through heat preservation pretreatment-medium pressure cooking

A technology of heat preservation treatment and chicken soup, which is applied in the fields of food processing technology and food chemistry, can solve the problems of ineffective formation of characteristic aroma substances, deterioration of broth flavor quality, and single boosting procedure, achieving significant application and promotion value, suitable for intestines Poor tract absorption function and high absorption efficiency

Pending Publication Date: 2022-04-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current commercial pressure cooker has a single heating and boosting procedure, the cooking pressure is too high, and at the same time, it causes overheating. Although it can accelerate the ripening of ingredients, the characteristic aroma substances cannot be effectively formed.

Method used

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  • Method for improving fragrance of chicken soup through heat preservation pretreatment-medium pressure cooking
  • Method for improving fragrance of chicken soup through heat preservation pretreatment-medium pressure cooking
  • Method for improving fragrance of chicken soup through heat preservation pretreatment-medium pressure cooking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Rinse the fresh chicken breast with water, cut the chicken into 4cm square pieces of uniform size, mix 250g of meat pieces with 1000g of water and put them in an electric pressure cooker for heating. After the temperature rises to 75°C, keep it warm for 30 minutes, and then reduce the working pressure in the pot. Be raised to 60kPa, keep the pressure for 30min, and finally reduce the pressure in the pot to normal pressure to obtain the chicken soup with improved aroma.

[0033] The type and concentration of volatile flavor substances in chicken soup were analyzed by solid phase microextraction-gas chromatography-mass spectrometry, and the chromatographic results were as follows: figure 2Shown, wherein the main volatile flavor substances and concentrations are shown in Table 1. Conduct sensory evaluation of chicken soup, the scores of overall acceptance, freshness, saltiness, mellow taste and aroma of chicken soup are as follows: image 3 shown.

Embodiment 2

[0035] Rinse the fresh chicken breast with water, cut the chicken into 4cm square pieces of uniform size, mix 250g of meat pieces with 1000g of water and put them in an electric pressure cooker for heating. After the temperature rises to 75°C, keep it warm for 30 minutes, and then reduce the working pressure in the pot. Be raised to 60kPa, keep the pressure for 20min, and finally reduce the pressure in the pot to normal pressure to obtain the chicken soup with improved aroma.

[0036] The type and concentration of volatile flavor substances in chicken soup were analyzed by solid phase microextraction-gas chromatography-mass spectrometry, and the chromatographic results were as follows: Figure 4 Shown, wherein the main volatile flavor substances and concentrations are shown in Table 1. Conduct sensory evaluation of chicken soup, the scores of overall acceptance, freshness, saltiness, mellow taste and aroma of chicken soup are as follows: image 3 shown.

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Abstract

The invention discloses a method for improving fragrance of chicken soup through heat preservation pretreatment and medium-pressure cooking, and belongs to the field of food. The method comprises the following steps: firstly, putting chicken in a container, heating, and keeping the temperature for 25-35 minutes when the temperature rises to 70-80 DEG C; placing the chicken subjected to heat preservation treatment in an environment with the pressure of 151-171 kPa, and treating for 20-35 minutes; and finally reducing the pressure to normal pressure to obtain chicken soup. The obtained chicken soup is good in overall acceptability, rich in fragrance and outstanding in salty and delicious taste and mellow feeling, and the content of characteristic fragrance substances octanal, nonanal and 2-amyl furan is higher than 2.5 micrograms / L, 11 micrograms / L and 5.5 micrograms / L respectively. According to the technical scheme provided by the invention, on the basis of improving the flavor of the chicken soup, the nutritional efficacy of the chicken soup can be remarkably improved, the dosage of salt is reduced, deliciousness and health are considered, a remarkable application and popularization value is shown, and industrial and intelligent development of Chinese traditional characteristic foods is promoted.

Description

technical field [0001] The invention relates to a method for improving the aroma of chicken soup through heat preservation pretreatment-medium pressure cooking, and belongs to the fields of food processing technology and food chemistry. Background technique [0002] Chicken with high protein, low fat and low cholesterol content is an important part of people's daily meat consumption. The cooked chicken soup is delicious and nutritious, and it is one of the most popular broth foods. Traditionally, casserole is used to cook chicken soup in my country. The broth has a rich flavor and high nutritional value. However, the traditional casserole heating method is not only laborious and easy to cause energy waste, but also cannot meet people's increasingly fast and simple life rhythm. In order to promote the intelligence, convenience and small-scale industrialization of traditional processing broth, smart cooking equipment is gradually replacing traditional casserole. Since the tec...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L13/50A23L5/10A23L33/00
CPCA23L23/00A23L13/50A23L5/17A23L33/00A23V2002/00A23V2200/30Y02A40/90
Inventor 张晓鸣钟兴崔和平夏雪于静洋夏书芹
Owner JIANGNAN UNIV
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