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Making method of coconut chicken soup seasoning bag

A production method and technology for chicken soup, which are applied in the field of soup packs, can solve problems such as affecting the taste, the chicken meat is easily rotten, and reducing the eating experience, and achieve the effects of improving the umami, improving the eating experience, and improving the eating experience.

Inactive Publication Date: 2022-05-20
广东海昌沅国通食材有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem with the coconut chicken soup packets currently on the market is that due to the long cooking process of the ingredients before packaging, the meat quality of the chicken tends to become rotten, which affects the taste and reduces the eating experience

Method used

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  • Making method of coconut chicken soup seasoning bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method of making a coconut chicken soup packet:

[0044] S1. Weigh coconut meat and chicken, chicken includes chicken body and chicken feet, and chicken body is the part of live chicken after slaughtering that removes chicken head, chicken neck, chicken butt, chicken feet, chicken skin, chicken oil, and chicken viscera, wherein 20g coconut meat, 60g chicken body, 20g chicken feet, cut the coconut meat, chicken body and chicken feet into pieces, wash with room temperature water for later use;

[0045] S2. Prepare the boiling water pool, transition pool and cold water pool. The boiling water in the boiling water pool is continuously heated. Put the chicken body and chicken feet into the boiling water pool and blanch for 2.5 minutes, then take out the chicken body and chicken feet, and remove the chicken body Transfer the meat and chicken feet to the transition tank for 0.5min, the water temperature of the transition tank is 26℃, then transfer the chicken body and chicke...

Embodiment 2

[0051] A method of making a coconut chicken soup packet:

[0052] S1. Weigh coconut meat and chicken, chicken includes chicken body and chicken feet, and chicken body is the part of live chicken after slaughtering that removes chicken head, chicken neck, chicken butt, chicken feet, chicken skin, chicken oil, and chicken viscera, wherein 30g of coconut meat, 70g of chicken body, and 30g of chicken feet, cut the coconut meat, chicken body and chicken feet into pieces, wash with room temperature water for later use;

[0053] S2. Prepare the boiling water pool, transition pool and cold water pool. The boiling water in the boiling water pool is continuously heated. Put the chicken body and chicken feet in the boiling water pool and blanch for 4 minutes, then take out the chicken body and chicken feet. Transfer the chicken body and chicken feet to the transition tank for 0.5min, the water temperature of the transition tank is 26 ℃, then transfer the chicken body and chicken feet to ...

Embodiment 3

[0059] A method of making a coconut chicken soup packet:

[0060] The difference between this embodiment and Embodiment 2 lies in the difference in step S2. The step S2 in this embodiment is specifically: preparing a boiling water pool, a transition pool and a cold water pool, the boiling water in the boiling water pool is continuously heated, and the chicken body and chicken are heated. Put the feet into the boiling water pool separately, and blanch the chicken body for 4 minutes, then take it out; after 1.5 minutes of boiling the chicken feet, stop heating the boiling water pool, take out the chicken feet, drain the water, let it stand for 20 seconds, and then put the chicken feet back to stop heating Continue to soak in the boiling water pool for 2.5min, then take out the chicken feet, then transfer the chicken body and chicken feet to the transition pool for 0.5min, the water temperature of the transition pool is 26 ℃, then take out the chicken body and chicken feet and tra...

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Abstract

The invention discloses a preparation method of a coconut chicken soup seasoning packet, and belongs to the field of soup packets, and the preparation method comprises the following steps: cutting coconut meat and chicken meat into blocks, and cleaning; chicken is put into boiling water to be blanched, then the chicken is taken out and transferred into cold water to be soaked, then the chicken is taken out, the chicken and coconut meat are mixed and stirred to obtain a food material mixture, and the food material mixture is filled into a packaging bag; mixing and stirring sugar, edible salt and purified water to obtain flavored water, cooling the flavored water to 4-6 DEG C, and then filling the flavored water into a packaging bag; sealing the packaging bag; the packaging bag is heated and cooked, the temperature is raised to 70-75 DEG C within 5-6 min, then the temperature is raised to 121-123 DEG C within 10-11 min, and then heating is kept; after heating is finished, air cooling is conducted on the packaging bag, cold air is blown to the packaging bag, and after air cooling is stopped, the coconut chicken soup seasoning bag is obtained. The soup base bag has the advantage of improving the eating experience of the soup base bag.

Description

technical field [0001] The application relates to the field of soup buns, in particular to a method for making coconut chicken soup buns. Background technique [0002] A soup pack is a kind of instant food that packs ready-cooked ingredients and soup into a pack for sale. With the increase of social work pressure and the accelerated pace of life, people are more and more inclined to this way of eating without too many cooking steps, which is convenient and can get the taste and nutrition they need. [0003] There are many types of soup buns, among which Cantonese stewed soup is more popular. The stewed soup is fresh and sweet, and can be used with meat as ingredients, making the eating experience better. Coconut chicken stew is the most popular stew in soup buns. One of the types of soup. [0004] The problem with the coconut chicken soup packs currently on the market is that due to the long cooking process of the ingredients before packaging, the meat quality of the chick...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/10A23L5/10
CPCA23L3/10A23L5/10Y02A40/90
Inventor 郑银地吴汝常
Owner 广东海昌沅国通食材有限公司
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