CN106509793A - Bagged chicken soup seasoning juice product processing process - Google Patents
Bagged chicken soup seasoning juice product processing process Download PDFInfo
- Publication number
- CN106509793A CN106509793A CN201510571697.2A CN201510571697A CN106509793A CN 106509793 A CN106509793 A CN 106509793A CN 201510571697 A CN201510571697 A CN 201510571697A CN 106509793 A CN106509793 A CN 106509793A
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- China
- Prior art keywords
- chicken soup
- soup sauce
- soup seasoning
- bagged
- packed
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a bagged chicken soup seasoning juice product processing process, which comprises: 1) preparing raw materials, wherein the raw materials mainly comprise pure water, a chicken juice, chicken oil, disodium 5'-ribonucleotide (I+G) and edible salt; 2) preparing the material, wherein the raw materials are poured into a blending pot according to a certain ratio in the formula, and blending is performed; 3) pasteurizing, wherein the blended material is pasteurized; 4) filling, wherein a packaging bag is checked, and the pasteurized material is filled into the packaging bag at a temperature of less than 85 DEG C by using a filling machine; 5) sealing, wherein the packaging bag filled with the material is sealed to prepare the bagged chicken soup seasoning juice; and 6) cooling, wherein the bagged chicken soup seasoning juice is placed in cold water and is cooled to a temperature of 20-25 DEG C, and the bagged chicken soup seasoning juice is taken out so as to prepare the bagged chicken soup seasoning juice product. According to the present invention, the bagged chicken soup seasoning juice product prepared by using the processing process has characteristics of easy storage and delicious taste.
Description
Technical field
The present invention relates to a kind of processing technique of seasoner products, more particularly to a kind of processing work of packed chicken soup sauce product
Skill.
Background technology
Flavouring agent, also referred to as condiment, refer to and are used to add on a small quantity in other foods for improving the food composition of taste.From seasoning
Dividing on the added taste of material has sour, sweet, bitter, peppery, salty, fresh, fiber crops.Have on the fragrance of addition fragrant and sweet, Xin Xiang, minty note,
Fruital etc..
Due to the continuous quickening of Working Life rhythm, couple are that the time that the family of working clan is used for cooking is fewer and feweri.
After coming off duty, the appetizing food of nutrition how is made within the most fast time, become the family person of being the chief cook one big is willing to
Hope.On the other hand, after the food and drink such as pouring in external fast food chain, Chinese meal chaffy dish, kitchen process must be accelerated, and this
The development of the catering trade of a little different characteristics has then driven the consumption of various types of compound seasoners.
Chicken soup sauce is one of compound seasoner by people's favor.But the processing technique of existing chicken soup sauce is due to sterilization
And the operation various parameters offering question such as cooling, cause chicken soup sauce product to there is inconvenience storage, the problems such as taste is not delicious.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of processing of packed chicken soup sauce product
Technique, for solving above-mentioned technical problem present in prior art.
For achieving the above object and other related purposes, the present invention provides following technical scheme：
A kind of processing technique of packed chicken soup sauce product, at least comprises the steps：
1) prepare raw material：Raw material mainly includes pure water, chicken juice, chicken oil, disodium 5'-ribonucleotide (I+G) and edible salt；
2) dispensing：According to formula in proportion will raw material input modulation pot in be modulated, the temperature control of modulation at 100 ± 2 DEG C,
It is heated to be 5-10 minutes；
3) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, heat time heating time is
30 seconds；
4) fill：First check for packaging bag, then completed the material of pasteurize being filled to bag using filling machine in less than 85 DEG C
In pack；
5) seal：Using the packer packaging bag has been filled with by material is sealed, and packed chicken soup sauce is obtained；
6) cool down：Packed chicken soup sauce is placed in cold water, is treated 30 minutes or so, packed chicken soup sauce is cooled to
After 20-25 DEG C, packed chicken soup sauce is taken out, that is, chicken soup sauce product is obtained.
As described above, the processing technique of a kind of packed chicken soup sauce product of the present invention, has the advantages that：
As this processing technique is when modulating raw material input in pot according to formula in proportion, temperature control is heated at 100 ± 2 DEG C
Time is 5-10 minutes；The pasteurizing temperature of the modulated material for making is 95 ± 2 DEG C, and heat time heating time is 30 seconds；And fill
Dress is carried out below 85 DEG C, and packed chicken soup sauce is cooled down in being located in cold water obtained in fill, therefore using upper
State packed chicken soup sauce product obtained in processing technique not only easy to maintain, and taste is fresher.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by disclosed by this specification
Content understand easily the present invention other advantages and effect.The present invention can also be added by specific embodiments different in addition
To implement or apply, the every details in this specification can also be based on different viewpoints and application, in the essence without departing from the present invention
Various modifications and changes are carried out under god.
The present invention provides a kind of processing technique of packed chicken soup sauce product, at least comprises the steps：
1) prepare raw material：Raw material mainly includes pure water, chicken juice, chicken oil, disodium 5'-ribonucleotide (I+G) and edible salt；
2) dispensing：According to formula in proportion will raw material input modulation pot in be modulated, the temperature control of modulation at 100 ± 2 DEG C,
It is heated to be 5-10 minutes；
3) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, heat time heating time is
30 seconds；
4) fill：First check for packaging bag, then completed the material of pasteurize being filled to bag using filling machine in less than 85 DEG C
In pack；
5) seal：Using the packer packaging bag has been filled with by material is sealed, and packed chicken soup sauce is obtained；
6) cool down：Packed chicken soup sauce is placed in cold water, is treated 30 minutes or so, packed chicken soup sauce is cooled to
After 20-25 DEG C, packed chicken soup sauce is taken out, that is, chicken soup sauce product is obtained.
As this processing technique is when modulating raw material input in pot according to formula in proportion, temperature control is heated at 100 ± 2 DEG C
Time is 5-10 minutes；The pasteurizing temperature of the modulated material for making is 95 ± 2 DEG C, and heat time heating time is 30 seconds；And fill
Dress is carried out below 85 DEG C, and packed chicken soup sauce is cooled down in being located in cold water obtained in fill, therefore using upper
State packed chicken soup sauce product obtained in processing technique not only easy to maintain, and taste is fresher.
Packed chicken soup sauce product is applied to eating and drinking establishment and ordinary consumer.The shelf-life of packed chicken soup sauce product is：-18℃
～0 DEG C, the shelf-life is 30 days；Less than -18 DEG C, the shelf-life is 90 days.
The sense organ outward appearance of packed chicken soup sauce product is as follows：
Color and luster：In yellowish-brown, faint yellow or yellow fraction；
Abnormal smells from the patient, flavour：Delicious flavour with chicken soup (chicken dew), chicken flavor is pure, free from extraneous odour；
Impurity：Without twenty-twenty vision visible foreign；
The physical and chemical index of packed chicken soup sauce product is as follows：
Protein >=1g/100；
Amino-acid nitrogen >=0.1g/100g；
Chloride (in terms of NaCl)≤20.0g/100g；
Lead (in terms of Pb)≤1.0mg/kg；
Total arsenic (in terms of As)≤0.5mg/kg；
Acid value (with buttermeter) (KOH)≤2.5mg/g；
Peroxide value (with buttermeter)≤0.25g/100g；
The microbiological indicator of packed chicken soup sauce product is as follows：
Total plate count≤10000cfu/g；
Coliform≤30MPN/100g.
In sum, packed chicken soup sauce product is obtained using the processing technique of a kind of packed chicken soup sauce product of the present invention
It is easy to maintain, and taste is fresher.So, the present invention effectively overcomes various shortcoming of the prior art and has high industrial utilization
Value.
The principle and its effect of above-described embodiment only illustrative present invention, it is of the invention not for limiting.It is any to be familiar with this skill
The personage of art all can carry out modifications and changes to above-described embodiment under the spirit and the scope without prejudice to the present invention.Therefore, such as
Those of ordinary skill in the art completed under without departing from disclosed spirit and technological thought all etc.
Effect modifications and changes, should be covered by the claim of the present invention.
Claims (1)
1. a kind of processing technique of packed chicken soup sauce product, it is characterised in that at least comprise the steps：
1) prepare raw material：Raw material mainly includes pure water, chicken juice, chicken oil, disodium 5'-ribonucleotide (I+G) and edible salt；
2) dispensing：According to formula in proportion will raw material input modulation pot in be modulated, the temperature control of modulation at 100 ± 2 DEG C,
It is heated to be 5-10 minutes；
3) pasteurize：The modulated material for making is carried out into pasteurize, pasteurizing temperature is 95 ± 2 DEG C, heat time heating time is
30 seconds；
4) fill：First check for packaging bag, then completed the material of pasteurize being filled to bag using filling machine in less than 85 DEG C
In pack；
5) seal：Using the packer packaging bag has been filled with by material is sealed, and packed chicken soup sauce is obtained；
6) cool down：Packed chicken soup sauce is placed in cold water, is treated 30 minutes or so, packed chicken soup sauce is cooled to
After 20-25 DEG C, packed chicken soup sauce is taken out, that is, chicken soup sauce product is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571697.2A CN106509793A (en) | 2015-09-09 | 2015-09-09 | Bagged chicken soup seasoning juice product processing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571697.2A CN106509793A (en) | 2015-09-09 | 2015-09-09 | Bagged chicken soup seasoning juice product processing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509793A true CN106509793A (en) | 2017-03-22 |
Family
ID=58346961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510571697.2A Pending CN106509793A (en) | 2015-09-09 | 2015-09-09 | Bagged chicken soup seasoning juice product processing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509793A (en) |
Citations (9)
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|---|---|---|---|---|
| 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 |
| CN101999661A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of functional chicken soup |
| CN102008092A (en) * | 2009-09-04 | 2011-04-13 | 上海太太乐食品有限公司 | Fluid food and preparation method thereof |
| CN102138684A (en) * | 2010-12-21 | 2011-08-03 | 秦皇岛正大有限公司 | Development and production of normal-temperature clear chicken soup |
| CN102246941A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Chicken bone plain soup and preparing method thereof |
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN103156238A (en) * | 2013-03-06 | 2013-06-19 | 安徽林苑农副食品有限公司 | Packed native chicken soup production technology |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN104187552A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Fresh pungent chicken-juice flavoring and preparation method |
-
2015
- 2015-09-09 CN CN201510571697.2A patent/CN106509793A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008092A (en) * | 2009-09-04 | 2011-04-13 | 上海太太乐食品有限公司 | Fluid food and preparation method thereof |
| 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 |
| CN101999661A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of functional chicken soup |
| CN102138684A (en) * | 2010-12-21 | 2011-08-03 | 秦皇岛正大有限公司 | Development and production of normal-temperature clear chicken soup |
| CN102246941A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Chicken bone plain soup and preparing method thereof |
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN103156238A (en) * | 2013-03-06 | 2013-06-19 | 安徽林苑农副食品有限公司 | Packed native chicken soup production technology |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN104187552A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Fresh pungent chicken-juice flavoring and preparation method |
Non-Patent Citations (1)
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| 梁凤卿 等: "清鸡汤软罐头杀菌条件研究", 《农产品加工》 * |
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Application publication date: 20170322 |
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