CN104207237A - Preparation method of chicken soup free of smell - Google Patents
Preparation method of chicken soup free of smell Download PDFInfo
- Publication number
- CN104207237A CN104207237A CN201410467540.0A CN201410467540A CN104207237A CN 104207237 A CN104207237 A CN 104207237A CN 201410467540 A CN201410467540 A CN 201410467540A CN 104207237 A CN104207237 A CN 104207237A
- Authority
- CN
- China
- Prior art keywords
- minutes
- warming
- soup
- bone
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 38
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract 2
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 33
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000010792 warming Methods 0.000 claims description 32
- 239000012141 concentrate Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003672 processing method Methods 0.000 claims description 14
- 235000020995 raw meat Nutrition 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 230000000630 rising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 4
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000006837 decompression Effects 0.000 abstract 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 abstract 1
- 235000020993 ground meat Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 17
- 238000004332 deodorization Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of chicken soup free of a smell. The method comprises the following steps: heating up chicken bones in a double-layered high-temperature and high-pressure special extraction tank to certain temperature in an extraction process and maintaining the temperature for an hour; after the chicken smell in large quantities of raw materials in the extraction tank is completely discharged, turning on a decompression valve of the extraction tank to decompress, and emptying the stench gas generated by the upper part of the tank body in the steaming process; heating up to the temperature requested by the product again, extracting, filtering, separating, blending and packaging, thereby preparing the bone soup product. Natural nutritional ingredients in bone and bone marrow are preserved to the maximal extent, and the product is rich in protein, a plurality of amino acids and essential trace elements, is natural and mellow in fragrance, and can be widely applied to household cooking food, hotpot condiment, ham, ground meat catering industry and food industry.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of processing method except raw meat chicken soup.
Background technology
Live stock and fowl bone raw material repeatedly cleans by current Gu Tang processing enterprise or water bleeds off completely by the normal heating that adds water after micro-boiling maintains certain hour, thoroughly fishy smell can not be removed like this, by adding flavouring, carrying out biological enzymolysis and Maillard reaction, adding the modified product local flavors such as flavoring essence, genuineness, naturally mellow bone soup goods can not be obtained.Present patent application is by improving deodorization temperature, extending deodorization time, and bad smell is removed in exhaust, need not discharge water, also not affect product and go out rate.Chicken bone is warming up to certain 110-120 degree Celsius and maintains 30-90 minute in interlayer high pressure in leaching process in warm special extractor, after in tank to be extracted, in large batch of raw material, fishy taste is discharged completely, extractor relief valve is opened and carries out pressure release, the bad smell gas that emptying tank body top boiling produces, is warming up to the temperature lixiviate of product requirement, filtration, separation, mediation, packaging and skeletonization soup goods again.This product remains nutritional labeling natural in bone and marrow to greatest extent, be rich in the trace element of protein, several amino acids and needed by human, fragrance is naturally mellow, can be widely used in that family cooks, in chafing dish bottom flavorings, ham, meat stuffing catering trade and food service industry.
Summary of the invention
The object of this invention is to provide a kind of processing method except raw meat chicken soup, utilize chicken bone and water lixiviate under high pressure medium temperature condition, pressure release (gas on emptying extractor top), again heat up lixiviate, be separated, concentrated, be in harmonious proportion and there is the concentrated bone soup of pure fragrance.
For achieving the above object, the present invention is by the following technical solutions:
Except a processing method for raw meat chicken soup, step is as follows:
(1) material bone process: chicken bone 95 ~ 105 weight portion, puts into extractor after crossing pulverizer, adds water and there be not material bone, be warming up to 45 ~ 65 DEG C in 15 ~ 25 minutes, leaves standstill and after 8 ~ 15 minutes, watery blood is bled off;
(2) high pressure extracting: add water in extractor and do not have material bone 50 ~ 60cm, lid is closed when being warming up to 90 ~ 93 DEG C, relief valve is opened, close relief valve when rising to 93 ~ 98 DEG C, be warming up to 110 ~ 125 DEG C, constant temperature 30 ~ 80 minutes, then relief valve is opened by after emptying for pot internal gas pressure, again be warming up to 110 ~ 125 DEG C, constant temperature 2 ~ 3 hours, when temperature reduces in thermostatic process, mend temperature in time;
(3) liquid is moved: constant temperature terminates rear leaving standstill and starts to move liquid for 60 ~ 90 minutes, and former soup moves to surge tank, and fluid moves in product tank;
(4) concentrated: by the former soup in surge tank 55 ~ 65 DEG C, under the condition of vacuum-0.075 ~-0.09Mpa, being concentrated into Brix value is 30 ~ 50%, obtains concentrate;
(5) mediation, sterilization: concentrate moves in Mixer pot, the salt (salt needed stainless steel filtering net) adding concentrate quality 8 ~ 14% when being warming up to 50 ~ 70 DEG C stirs, picking out part bucket soup after slow salt adding from bottom pours in Mixer pot, repeatedly carry out, until salt melts completely, then be warming up to 82 ~ 88 DEG C of constant temperature and carry out sterilization in 25 ~ 35 minutes;
(6) filling, warehouse-in: the concentrate after the sterilization that is in harmonious proportion terminates is at once filling, must be at once filling after mediation terminates, screen pack is added time filling, forbid to incur loss through delay and postpone, stop contamination of products, pack complete, through putting in storage in time after the assay was approved, material through all pipelines and equipment use before must through cleaning, disinfect after could use.
Described step (2) the whole temperature-rise period control time is 40 ~ 60 minutes.
The liquid time of moving in described step (3) is 50 ~ 70 minutes.
Described step (3) Central Plains soup needs to carry out centrifugation through centrifugal separator before moving to surge tank, and then enters surge tank after net filtration after filtration.
Fluid needs to carry out centrifugation through centrifugal separator before moving to product tank in described step (3), and then enters product tank after net filtration after filtration.
In described step (5), the steam pressure of harmonic process is 0.2 ~ 0.3Mpa.
Beneficial effect of the present invention: organoleptic indicator and the physical and chemical index of product are as shown in the table.
Processing method except raw meat chicken soup of the present invention is simple to operate, is convenient to apply in suitability for industrialized production; Utilize the method for pure physics to remove chicken bone fishy taste, ensure that bone soup is naturally delicious; Adopt the mode of thermal exhaust in product processing, be not that water bleeds off by original deodorization mode completely, ensure that product goes out rate unaffected; Due to product special flavour nature sweet-smelling, nutritious, add in food, product nutritional labeling can be improved; Raw material in enormous quantities in chicken bone suitability for industrialized production can be removed and concentrate lixiviate, the stink smell given out in heating process, improve product special flavour, for consumer provides the bone soup flavouring of ticbit, the food service industrys such as flavouring, chickens' extract, instant noodle seasoning bag, chafing dish bottom flavorings, meat product, steamed stuffed bun and dumpling filling can be widely used in.
Detailed description of the invention
Embodiment 1
The processing method except raw meat chicken soup of the present embodiment, step is as follows:
(1) material bone process: chicken bone 95Kg, puts into extractor after crossing pulverizer, adds water and there be not material bone, be warming up to 4 DEG C in 15 minutes, leaves standstill and after 8 minutes, watery blood is bled off;
(2) high pressure extracting: add water in extractor and do not have material bone 50cm, lid is closed when being warming up to 90 DEG C, relief valve is opened, close relief valve when rising to 93 DEG C, be warming up to 110 DEG C, constant temperature 30 minutes, then relief valve is opened by after emptying for pot internal gas pressure, again be warming up to 110 DEG C, constant temperature 2 hours, the whole temperature-rise period control time is 40 minutes;
(3) liquid is moved: constant temperature terminates rear leaving standstill and starts to move liquid for 60 minutes, and former soup moves to surge tank, and fluid moves in product tank, and it is 50 minutes that filter moves the liquid time, and former soup and fluid need to carry out centrifugation through centrifugal separator, and then net filtration after filtration;
(4) concentrated: by the former soup in surge tank 55 DEG C, under the condition of vacuum-0.075Mpa, being concentrated into Brix value is 30%, obtains concentrate;
(5) be in harmonious proportion, sterilization: concentrate moves in Mixer pot, adds the salt of concentrate quality 8 ~ 14%, stir when being warming up to 50 DEG C, and the steam pressure of harmonic process is 0.2Mpa, then is warming up to 82 DEG C of constant temperature and carries out sterilization in 25 minutes;
(6) filling, warehouse-in: the concentrate after the sterilization that is in harmonious proportion terminates is at once filling, puts in storage after packaging.
Embodiment 2
The processing method except raw meat chicken soup of the present embodiment, step is as follows:
(1) material bone process: chicken bone 105 Kg, puts into extractor after crossing pulverizer, adds water and there be not material bone, be warming up to 65 DEG C in 25 minutes, leaves standstill and after 15 minutes, watery blood is bled off;
(2) high pressure extracting: add water in extractor and do not have material bone 60cm, lid is closed when being warming up to 93 DEG C, relief valve is opened, close relief valve when rising to 98 DEG C, be warming up to 125 DEG C, constant temperature 80 minutes, then relief valve is opened by after emptying for pot internal gas pressure, again be warming up to 125 DEG C, constant temperature 3 hours, the whole temperature-rise period control time is 60 minutes;
(3) liquid is moved: constant temperature terminates rear leaving standstill and starts to move liquid for 90 minutes, and former soup moves to surge tank, and fluid moves in product tank, and it is 70 minutes that filter moves the liquid time, and former soup and fluid need to carry out centrifugation through centrifugal separator, and then net filtration after filtration;
(4) concentrated: by the former soup in surge tank 65 DEG C, under the condition of vacuum-0.09Mpa, being concentrated into Brix value is 50%, obtains concentrate;
(5) be in harmonious proportion, sterilization: concentrate moves in Mixer pot, adds the salt of concentrate quality 14%, stir when being warming up to 70 DEG C, and the steam pressure of harmonic process is 0.3Mpa, then is warming up to 88 DEG C of constant temperature and carries out sterilization in 35 minutes;
(6) filling, warehouse-in: the concentrate after the sterilization that is in harmonious proportion terminates is at once filling, puts in storage after packaging.
Embodiment 3
The processing method except raw meat chicken soup of the present embodiment, step is as follows:
(1) material bone process: chicken bone 100 Kg, puts into extractor after crossing pulverizer, adds water and there be not material bone, be warming up to 60 DEG C in 20 minutes, leaves standstill and after 10 minutes, watery blood is bled off;
(2) high pressure extracting: add water in extractor and do not have material bone 55cm, lid is closed when being warming up to 92 DEG C, relief valve is opened, close relief valve when rising to 95 DEG C, be warming up to 120 DEG C, constant temperature 50 minutes, then relief valve is opened by after emptying for pot internal gas pressure, again be warming up to 120 DEG C, constant temperature 2.5 hours, the whole temperature-rise period control time is 50 minutes;
(3) liquid is moved: constant temperature terminates rear leaving standstill and starts to move liquid for 75 minutes, and former soup moves to surge tank, and fluid moves in product tank, and it is 60 minutes that filter moves the liquid time, and former soup and fluid need to carry out centrifugation through centrifugal separator, and then net filtration after filtration;
(4) concentrated: by the former soup in surge tank 60 DEG C, under the condition of vacuum-0.08Mpa, being concentrated into Brix value is 40%, obtains concentrate;
(5) be in harmonious proportion, sterilization: concentrate moves in Mixer pot, adds the salt of concentrate quality 10%, stir when being warming up to 60 DEG C, and the steam pressure of harmonic process is 0.25Mpa, then is warming up to 85 DEG C of constant temperature and carries out sterilization in 30 minutes;
(6) filling, warehouse-in: the concentrate after the sterilization that is in harmonious proportion terminates is at once filling, puts in storage after packaging.
Claims (6)
1., except a processing method for raw meat chicken soup, it is characterized in that step is as follows:
(1) material bone process: chicken bone 95 ~ 105 weight portion, puts into extractor after crossing pulverizer, adds water and there be not material bone, be warming up to 45 ~ 65 DEG C in 15 ~ 25 minutes, leaves standstill and after 8 ~ 15 minutes, watery blood is bled off;
(2) high pressure extracting: add water in extractor and do not have material bone 50 ~ 60cm, lid is closed when being warming up to 90 ~ 93 DEG C, relief valve is opened, relief valve is closed when rising to 93 ~ 98 DEG C, be warming up to 110 ~ 125 DEG C, constant temperature 30 ~ 80 minutes, then open relief valve by after emptying for pot internal gas pressure, again be warming up to 110 ~ 125 DEG C, constant temperature 2 ~ 3 hours;
(3) liquid is moved: constant temperature terminates rear leaving standstill and starts to move liquid for 60 ~ 90 minutes, and former soup moves to surge tank, and fluid moves in product tank;
(4) concentrated: by the former soup in surge tank 55 ~ 65 DEG C, under the condition of vacuum-0.075 ~-0.09Mpa, being concentrated into Brix value is 30 ~ 50%, obtains concentrate;
(5) be in harmonious proportion, sterilization: concentrate moves in Mixer pot, adds the salt of concentrate quality 8 ~ 14%, stir when being warming up to 50 ~ 70 DEG C, then is warming up to 82 ~ 88 DEG C of constant temperature and carries out sterilization in 25 ~ 35 minutes;
(6) filling, warehouse-in: the concentrate after the sterilization that is in harmonious proportion terminates is at once filling, puts in storage after packaging.
2., according to the processing method except raw meat chicken soup described in claim 1, it is characterized in that: described step (2) the whole temperature-rise period control time is 40 ~ 60 minutes.
3., according to the processing method except raw meat chicken soup described in claim 1, it is characterized in that: the liquid time of moving in described step (3) is 50 ~ 70 minutes.
4. according to described in claim 1 except the processing method of raw meat chicken soup, it is characterized in that: described step (3) Central Plains soup needs to carry out centrifugation through centrifugal separator before moving to surge tank, and then enter surge tank after net filtration after filtration.
5. according to described in claim 1 except the processing method of raw meat chicken soup, it is characterized in that: in described step (3), fluid needs to carry out centrifugation through centrifugal separator before moving to product tank, and then enter product tank after net filtration after filtration.
6. according to the processing method except raw meat chicken soup described in claim 1, it is characterized in that: in described step (5), the steam pressure of harmonic process is 0.2 ~ 0.3Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410467540.0A CN104207237A (en) | 2014-09-15 | 2014-09-15 | Preparation method of chicken soup free of smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410467540.0A CN104207237A (en) | 2014-09-15 | 2014-09-15 | Preparation method of chicken soup free of smell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207237A true CN104207237A (en) | 2014-12-17 |
Family
ID=52089448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410467540.0A Pending CN104207237A (en) | 2014-09-15 | 2014-09-15 | Preparation method of chicken soup free of smell |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207237A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN106942685A (en) * | 2017-02-17 | 2017-07-14 | 河南普乐泰生物科技股份有限公司 | Livestock and poultry clear soup flavoring and preparation method thereof |
| CN109619379A (en) * | 2018-11-09 | 2019-04-16 | 九阳股份有限公司 | A kind of thick soup production method of the efficient deodorization of pressure cooker |
| CN114532508A (en) * | 2022-03-08 | 2022-05-27 | 江苏万业食品科技有限公司 | Novel chicken soup-stock production process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729864A (en) * | 2005-08-30 | 2006-02-08 | 齐勇智 | Method for preparing concentrated chicken juice and its application |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN102028171A (en) * | 2010-10-22 | 2011-04-27 | 河南省淇县永达食业有限公司 | Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
| CN103431462A (en) * | 2013-08-22 | 2013-12-11 | 鹤壁市永达食品有限公司 | Industrialized production method of chaffy dish condensed soup |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
-
2014
- 2014-09-15 CN CN201410467540.0A patent/CN104207237A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729864A (en) * | 2005-08-30 | 2006-02-08 | 齐勇智 | Method for preparing concentrated chicken juice and its application |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN102028171A (en) * | 2010-10-22 | 2011-04-27 | 河南省淇县永达食业有限公司 | Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
| CN103431462A (en) * | 2013-08-22 | 2013-12-11 | 鹤壁市永达食品有限公司 | Industrialized production method of chaffy dish condensed soup |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN106942685A (en) * | 2017-02-17 | 2017-07-14 | 河南普乐泰生物科技股份有限公司 | Livestock and poultry clear soup flavoring and preparation method thereof |
| CN109619379A (en) * | 2018-11-09 | 2019-04-16 | 九阳股份有限公司 | A kind of thick soup production method of the efficient deodorization of pressure cooker |
| CN114532508A (en) * | 2022-03-08 | 2022-05-27 | 江苏万业食品科技有限公司 | Novel chicken soup-stock production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207237A (en) | Preparation method of chicken soup free of smell | |
| CN103349259B (en) | Freshness and scent enhancing method for goat and fish bone combined soup stock | |
| CN103504269B (en) | Spicy chicken condiment and preparation method thereof | |
| CN104223212A (en) | Processing method of portable chicken soup | |
| CN102835697B (en) | Method for making duck soup by Sansui duck | |
| CN103284173B (en) | A kind of preparation method of spicy rabbit meat product | |
| CN110771842A (en) | Beef stock soup, processing method thereof and beef cooking bag prepared by using beef stock soup | |
| CN107912716A (en) | A kind of convenient and instant type Benben chicken and preparation method thereof | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN105876840A (en) | Spleen strengthening sweet potato stuffed chicken meat balls and preparation method thereof | |
| CN103431076B (en) | Preparation method of flavoring chicken oil | |
| KR101467191B1 (en) | Method of making loach soup in a sealed container and sealed container type loach soup made thereby | |
| KR101903453B1 (en) | Method for producing instant hot spicy meat stew | |
| CN104544182A (en) | Ingredient for preparing beef jerky and preparation process | |
| CN103238862B (en) | A kind of preparation method of violent peppery type rabbit meat product | |
| CN106819889A (en) | A kind of spicy and hot rabbit meat | |
| CN103251063B (en) | A kind of preparation method of soy sauce flavor type rabbit meat product | |
| CN105029522A (en) | Cooking and processing method of clams | |
| CN102726780B (en) | Production technique and production system of tomato oxtail soup | |
| CN108185319A (en) | A kind of processing method of Cold spiced duck | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish | |
| KR101974885B1 (en) | Method for manufacturing Composition of sauce including Dendropanax morbifeus and Composition of sauce by the method | |
| CN107410902A (en) | A kind of bacon is dry and preparation method thereof | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN102138673A (en) | Nourishing barbecue capable of strengthening physical health, building body, keeping good health, and prolonging life |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141217 |
|
| RJ01 | Rejection of invention patent application after publication |