CN111202204A - Method for preparing ginseng pupa kusnezoff monkshood chicken soup - Google Patents
Method for preparing ginseng pupa kusnezoff monkshood chicken soup Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for preparing ginseng pupa kusnezoff monkshood chicken soup, which comprises the following steps: a. pretreating raw materials; b. cutting; c. steaming and boiling; d. preparing a conditioning ingredient; e. spreading a plate and quickly freezing; f. vacuum freeze drying; g. sorting; h. detecting metal; i. the package has the advantages that: the nutrient components in the food materials are retained to the maximum extent, the release of the nutrient substances and the delicate fragrance in the food materials is fully stimulated, so that the ginseng and pupa kusnezoff monkshood chicken soup is delicious in taste, rich in nutrition and very easy to absorb by a human body, the chicken soup has excellent rehydration property, the rehydrated product can present the original flavor, color and luster and fragrance of the ginseng and pupa kusnezoff monkshood chicken soup to the maximum extent, and the storage time can be effectively prolonged.
Description
Technical Field
The invention relates to the technical field of food processing methods, in particular to the technical field of freeze-dried food processing methods.
Background
Ginseng is sweet and slightly bitter in taste, warm and mild in nature; spleen, lung and heart meridians entered; tonify qi, secure collapse, promote fluid production, induce tranquilization, and promote intelligence. The succulent root of ginseng is a well-known tonic, is suitable for regulating blood pressure, recovering heart function, neurasthenia and asthenia, and also has expectorant, stomach invigorating, diuretic and exciting effects.
The cordyceps militaris has the effects of strengthening body resistance and tonifying qi, improving immunity and hematopoiesis, tonifying lung and relieving asthma, improving respiratory system, improving and regulating heart and brain systems, regulating blood fat in vivo, tonifying lung and kidney, improving immunity and brain memory and the like, also has the effect of tonifying spleen and soothing nerves, and has a good treatment effect on insomnia, dreaminess and neurasthenia.
Black-bone chicken, also known as black-bone chicken, has been in history for over 400 years. The black-bone chicken is a good product for tonifying consumptive disease and nourishing the body. The black-bone chicken has the functions of nourishing yin and tonifying kidney, and has obvious effect of delaying iron deficiency anemia of women. The black-bone chicken has immunity regulating effect, and has good tonifying effect on menstrual disorder caused by deficiency of both qi and blood and asthenic disease of the elderly. In addition, black-bone chicken contains a large amount of vitamin A and selenium, and has the effects of eliminating free radicals in vivo, resisting aging and inhibiting the growth of cancer cells.
The soup prepared from the food materials is smooth in taste, mellow in fragrance and good in nutrition, but the soup which is sold in the market at present and takes the food materials as main raw materials is few and inconvenient to eat, generally needs to be cleaned, soaked, foamed and the like, then is matched with other auxiliary raw materials, and is boiled for a long time, people need to take care of the soup in the whole process, otherwise, the soup is difficult to prepare the ginseng pupa kusnezoff monkshood chicken soup which is excellent in color, fragrance, taste and nutrition, and cannot meet the requirements of modern people on fast-paced life.
Disclosure of Invention
The invention aims to solve the defects and provide the method for preparing the ginseng pupa kusnezoff monkshood chicken soup, which can reduce the nutrient loss in the preparation process to the greatest extent, is convenient to eat, has good taste, good color and long shelf life, is beneficial to long-distance transportation, can be eaten instantly after being mixed with water and is very convenient to eat.
The technical solution adopted by the present invention to solve the above technical problems is as follows:
a preparation method of ginseng pupa worm kusnezoff monkshood chicken soup comprises the following steps:
a. pretreatment of raw materials: selecting 3-5 parts of fresh ginseng, 20-30 parts of cordyceps militaris and 3-5 parts of black-bone chicken according to the weight part ratio, and respectively cleaning the fresh ginseng, the cordyceps militaris and the black-bone chicken for later use;
b. cutting: cutting Cordyceps militaris into small sections, cutting black-bone chicken into blocks, and cutting fresh ginseng into slices with the thickness of 1-2 mm;
c. and (3) cooking: putting cut fresh ginseng, cordyceps militaris and black-bone chicken into a steamer, adding 8-10 parts of water into the steamer according to the weight part ratio, putting the steamer into a steam box for steaming treatment, controlling the initial temperature in the steam box to be 100-104 ℃, keeping the temperature for 22-25 minutes, then using for 1-2 minutes, reducing the temperature in the steam box to 95-98 ℃, keeping the temperature for 15-20 minutes, then using for 1-2 minutes, increasing the temperature in the steam box to be 102-105 ℃, keeping the temperature for 28-32 minutes, then using for 2-3 minutes, reducing the temperature in the steam box to be 92-95 ℃, keeping the temperature for 25-30 minutes, finally using for 2-3 minutes, reducing the temperature in the steam box to be 86-90 ℃, keeping the temperature for 40-50 minutes, and preparing clinker;
d. preparing a conditioning ingredient: weighing 0.3-0.6 part of edible salt and 0.8-1.2 parts of kudzu root powder according to the weight part ratio, fully mixing and stirring uniformly to prepare conditioning ingredients, and mixing and stirring uniformly clinker and the conditioning ingredients;
e. spreading a plate and quickly freezing: d, paving the uniformly stirred materials in the step d into an aluminum plate, then sending the paved materials into a quick freezing warehouse for quick freezing, controlling the initial temperature in the quick freezing warehouse to be-35 to-30 ℃, keeping the temperature for 30 to 40 minutes, then reducing the temperature in the quick freezing warehouse to-42 to-40 ℃ for 2 to 4 minutes, keeping the temperature for 20 to 30 minutes, then increasing the temperature in the quick freezing warehouse to-38 to-36 ℃ for 1 to 2 minutes, and keeping the temperature until the central temperature of the materials is reduced to-20 to-18 ℃;
f. vacuum freeze drying: and e, conveying the material which is frozen quickly in the step e into a drying box of a vacuum freeze drying system, and heating and drying the material under the freezing condition of-30 to-25 ℃ and the vacuum degree of 20 to 70Pa, wherein the temperature change of a heating plate of the vacuum freeze drying system during heating and drying is as follows in sequence: the temperature of the heating plate is 25-28 ℃ at the beginning; after 10-13 minutes, the temperature of the heating plate is raised to 96-102 ℃, and the temperature is kept for 5-5.5 hours; after 5-8 minutes, the temperature of the heating plate is raised to 105-110 ℃, and the temperature is kept constant for 3-3.2 hours; after 6-9 minutes, the temperature of the heating plate is reduced to 95-98 ℃, and the temperature is kept constant for 4.5-4.8 hours; after 4-6 minutes, the temperature of the heating plate is reduced to 89-93 ℃, and the temperature is kept constant for 6-7 hours; after 3-5 minutes, the temperature of the heating plate is raised to 96-100 ℃, and the temperature is kept constant for 4-6 hours; finally, after 7-10 minutes, the temperature of the heating plate is reduced to 65-70 ℃, and the constant temperature is kept for 5.5-6.2 hours;
g. sorting: after the vacuum freeze-drying is finished, taking the material out of a drying box of a vacuum freeze-drying system, and removing foreign matters in the material;
h. and (3) metal detection: detecting the sorted materials by a metal detector;
i. packaging: firstly, the materials after metal detection are filled in a clean and sanitary double-layer food-grade plastic bag, and then the opening is sealed.
Preferably, in the vacuum freeze-drying process, the temperature change of the heating plate of the vacuum freeze-drying system during the heat drying is as follows in sequence: the temperature of the heating plate at the beginning is 26 ℃; after 11 minutes, the temperature of the heating plate is raised to 99 ℃, and the temperature is kept for 5.3 hours; after another 6 minutes, the temperature of the heating plate is increased to 108 ℃, and the temperature is kept constant for 3.1 hours; after 7 minutes, the temperature of the heating plate is reduced to 96 ℃, and the temperature is kept constant for 4.6 hours; after 5 minutes, the temperature of the heating plate is reduced to 91 ℃, and the temperature is kept for 6.5 hours; after 4 minutes, the temperature of the heating plate is raised to 98 ℃, and the temperature is kept for 5 hours; finally, after 8 minutes, the temperature of the heating plate was reduced to 68 ℃ and the temperature was maintained for 5.8 hours.
Further, the cordyceps militaris is fresh cordyceps militaris or dry cordyceps militaris.
Further, the sensitivity of the metal detector is as follows: sensitivity iron: 1.0mm, non-ferrous: 1.2 mm.
The invention adopts the technical proposal to achieve the following beneficial effects: in the cooking process, fresh ginseng, cordyceps militaris and black-bone chicken are steamed by adopting a variable-temperature heating mode, the temperature change curve is elaborately designed according to the characteristics of the ginseng pupa kusnezoff monkshood chicken soup raw material food material, so that the nutritional ingredients in the food material can be retained to the maximum extent, the release of the nutritional substances and the delicate fragrance in the food material can be fully stimulated, and the ginseng pupa kusnezoff monkshood chicken soup is delicious in taste, rich in nutrition and very easy to absorb by a human body. The kudzu root powder is added into the conditioning ingredients, and not only can the taste and the nutritional value of the product be improved, but also the kudzu root powder can play a role in protecting color and reducing the loss phenomenon of nutritional ingredients in the clinker in the manufacturing process by being wrapped outside the clinker. In the processes of tray laying, quick freezing and vacuum freeze drying, quick freezing and drying are carried out in a temperature changing mode, the temperature changing curve is elaborately designed according to the characteristics of the ginseng pupa kusnezoff monkshood chicken soup, so that the nutritional ingredients of the material are not damaged in the quick freezing and drying processes, and the gaps in the dried solid ginseng pupa kusnezoff monkshood chicken soup are fine and uniform, so that the material has excellent rehydration property, the rehydrated product can present the original flavor, color and fragrance of the ginseng pupa kuzoff monkshood chicken soup to the maximum extent, and the storage time can be effectively prolonged.
Detailed Description
Example 1: a preparation method of ginseng pupa worm kusnezoff monkshood chicken soup comprises the following steps:
a. pretreatment of raw materials: selecting 3 kg of fresh ginseng, 20 kg of cordyceps militaris and 3 kg of black-bone chicken according to the weight ratio, wherein the cordyceps militaris is fresh cordyceps militaris or dry cordyceps militaris, and respectively cleaning the fresh ginseng, the cordyceps militaris and the black-bone chicken for later use;
b. cutting: cutting Cordyceps militaris into small segments, cutting black-bone chicken into pieces, and cutting fresh Ginseng radix into slices with thickness of 1 mm;
c. and (3) cooking: putting cut fresh ginseng, cordyceps militaris and black-bone chicken into a steamer, adding 8 kg of water into the steamer according to the weight ratio, putting the steamer into a steam box for steaming, controlling the initial temperature in the steam box to be 100 ℃, keeping the temperature for 22 minutes, then using for 1 minute, reducing the temperature in the steam box to 95 ℃, keeping the temperature for 15 minutes, then using for 1 minute, increasing the temperature in the steam box to be 102 ℃, keeping the temperature for 28 minutes, then using for 2 minutes, reducing the temperature in the steam box to be 92 ℃, keeping the temperature for 25 minutes, finally using for 2 minutes, reducing the temperature in the steam box to 86 ℃, keeping the temperature for 40 minutes, and preparing clinker;
d. preparing a conditioning ingredient: weighing 0.3 kg of edible salt and 0.8 kg of kudzu root powder according to the weight ratio, fully mixing and stirring uniformly to prepare conditioning ingredients, and mixing and stirring uniformly clinker and the conditioning ingredients;
e. spreading a plate and quickly freezing: d, paving the materials uniformly stirred in the step d into an aluminum plate, then sending the paved materials into a quick freezing warehouse for quick freezing, controlling the initial temperature in the quick freezing warehouse to be-35 ℃, keeping the temperature for 30 minutes, then utilizing the temperature for 2 minutes, reducing the temperature in the quick freezing warehouse to be-42 ℃, keeping the temperature for 20 minutes, then utilizing the temperature for 1 minute, increasing the temperature in the quick freezing warehouse to be-38 ℃, and keeping the temperature until the central temperature of the materials is reduced to-20 ℃;
f. vacuum freeze drying: e, conveying the material which is frozen quickly in the step e into a drying box of a vacuum freeze drying system, and carrying out heating drying under the freezing condition of-30 ℃ and the vacuum degree condition of 20 Pa, wherein the temperature change of a heating plate of the vacuum freeze drying system during heating drying is as follows in sequence: the temperature of the heating plate at the beginning is 25 ℃; after 10 minutes, the temperature of the heating plate is raised to 96 ℃, and the temperature is kept for 5 hours; after 5 minutes, the temperature of the heating plate is raised to 105 ℃, and the temperature is kept constant for 3 hours; after 6 minutes, the temperature of the heating plate is reduced to 95 ℃, and the temperature is kept constant for 4.5 hours; after 4 minutes, the temperature of the heating plate is reduced to 89 ℃, and the temperature is kept for 6 hours; after 3 minutes, the temperature of the heating plate is raised to 96 ℃, and the temperature is kept for 4 hours; finally, after 7 minutes, the temperature of the heating plate is reduced to 65 ℃, and the constant temperature is maintained for 5.5 hours;
g. sorting: after the vacuum freeze-drying is finished, taking the material out of a drying box of a vacuum freeze-drying system, and removing foreign matters in the material;
h. and (3) metal detection: the sorted materials are detected by a metal detector, and the sensitivity of the metal detector is as follows: sensitivity iron: 1.0mm, non-ferrous: 1.2 mm;
i. packaging: firstly, the materials after metal detection are filled in a clean and sanitary double-layer food-grade plastic bag, and then the opening is sealed.
Example 2: a preparation method of ginseng pupa worm kusnezoff monkshood chicken soup comprises the following steps:
a. pretreatment of raw materials: selecting 4 kg of fresh ginseng, 25 kg of cordyceps militaris and 4 kg of black-bone chicken according to the weight ratio, wherein the cordyceps militaris is fresh cordyceps militaris or dry cordyceps militaris, and respectively cleaning the fresh ginseng, the cordyceps militaris and the black-bone chicken for later use;
b. cutting: cutting Cordyceps militaris into small segments, cutting black-bone chicken into pieces, and cutting fresh Ginseng radix into slices with thickness of 1.5 mm;
c. and (3) cooking: putting cut fresh ginseng, cordyceps militaris and black-bone chicken into a steamer, adding 9 kg of water into the steamer according to the weight ratio, putting the steamer into a steam box for steaming, controlling the initial temperature in the steam box to be 102 ℃, keeping the temperature for 23 minutes, then using for 1.5 minutes, reducing the temperature in the steam box to 96 ℃, keeping the temperature for 17 minutes, then using for 1.5 minutes, increasing the temperature in the steam box to be 103 ℃, keeping the temperature for 30 minutes, then using for 2.5 minutes, reducing the temperature in the steam box to 93 ℃, keeping the temperature for 27 minutes, finally using for 2.5 minutes, reducing the temperature in the steam box to 88 ℃, keeping the temperature for 45 minutes, and preparing clinker;
d. preparing a conditioning ingredient: weighing 0.4 kg of edible salt and 1 kg of kudzu root powder according to the weight ratio, fully mixing and stirring uniformly to prepare conditioning ingredients, and mixing and stirring uniformly clinker and the conditioning ingredients;
e. spreading a plate and quickly freezing: d, paving the materials uniformly stirred in the step d into an aluminum plate, then sending the paved materials into a quick freezing warehouse for quick freezing, controlling the initial temperature in the quick freezing warehouse to be-32 ℃, keeping the temperature for 35 minutes, then utilizing the temperature for 3 minutes, reducing the temperature in the quick freezing warehouse to be-41 ℃, keeping the temperature for 25 minutes, then utilizing the temperature for 1.5 minutes, increasing the temperature in the quick freezing warehouse to be-37 ℃, and keeping the temperature until the central temperature of the materials is reduced to-19 ℃;
f. vacuum freeze drying: e, conveying the material which is frozen quickly in the step e into a drying box of a vacuum freeze drying system, and carrying out heating drying under the freezing condition of-28 ℃ and the vacuum degree condition of 40Pa, wherein the temperature change of a heating plate of the vacuum freeze drying system during heating drying is as follows in sequence: the temperature of the heating plate at the beginning is 26 ℃; after 11 minutes, the temperature of the heating plate is raised to 99 ℃, and the temperature is kept for 5.3 hours; after another 6 minutes, the temperature of the heating plate is increased to 108 ℃, and the temperature is kept constant for 3.1 hours; after 7 minutes, the temperature of the heating plate is reduced to 96 ℃, and the temperature is kept constant for 4.6 hours; after 5 minutes, the temperature of the heating plate is reduced to 91 ℃, and the temperature is kept for 6.5 hours; after 4 minutes, the temperature of the heating plate is raised to 98 ℃, and the temperature is kept for 5 hours; finally, after 8 minutes, the temperature of the heating plate is reduced to 68 ℃, and the constant temperature is maintained for 5.8 hours;
g. sorting: after the vacuum freeze-drying is finished, taking the material out of a drying box of a vacuum freeze-drying system, and removing foreign matters in the material;
h. and (3) metal detection: the sorted materials are detected by a metal detector, and the sensitivity of the metal detector is as follows: sensitivity iron: 1.0mm, non-ferrous: 1.2 mm;
i. packaging: firstly, the materials after metal detection are filled in a clean and sanitary double-layer food-grade plastic bag, and then the opening is sealed.
Example 3: a preparation method of ginseng pupa worm kusnezoff monkshood chicken soup comprises the following steps:
a. pretreatment of raw materials: selecting 5 kg of fresh ginseng, 30 kg of cordyceps militaris and 5 kg of black-bone chicken according to the weight ratio, wherein the cordyceps militaris is fresh cordyceps militaris or dry cordyceps militaris, and respectively cleaning the fresh ginseng, the cordyceps militaris and the black-bone chicken for later use;
b. cutting: cutting Cordyceps militaris into small segments, cutting black-bone chicken into pieces, and cutting fresh Ginseng radix into slices with thickness of 2 mm;
c. and (3) cooking: putting cut fresh ginseng, cordyceps militaris and black-bone chicken into a steamer, adding 10 kg of water into the steamer according to the weight ratio, putting the steamer into a steam box for steaming, controlling the initial temperature in the steam box to be 104 ℃, keeping the temperature for 25 minutes, then using for 2 minutes, reducing the temperature in the steam box to 98 ℃, keeping the temperature for 20 minutes, then using for 2 minutes, increasing the temperature in the steam box to be 105 ℃, keeping the temperature for 32 minutes, then using for 3 minutes, reducing the temperature in the steam box to 95 ℃, keeping the temperature for 30 minutes, finally using for 3 minutes, reducing the temperature in the steam box to 90 ℃, keeping the temperature for 50 minutes, and preparing clinker;
d. preparing a conditioning ingredient: weighing 0.6 kg of edible salt and 1.2 kg of kudzu root powder according to the weight ratio, fully mixing and stirring uniformly to prepare conditioning ingredients, and mixing and stirring uniformly clinker and the conditioning ingredients;
e. spreading a plate and quickly freezing: d, paving the materials uniformly stirred in the step d into an aluminum plate, then sending the paved materials into a quick freezing warehouse for quick freezing, controlling the initial temperature in the quick freezing warehouse to be minus 30 ℃, keeping the temperature for 40 minutes, then utilizing the temperature for 4 minutes, reducing the temperature in the quick freezing warehouse to be minus 40 ℃, keeping the temperature for 30 minutes, then utilizing the temperature for 2 minutes, increasing the temperature in the quick freezing warehouse to be minus 36 ℃, and keeping the temperature until the central temperature of the materials is reduced to be minus 18 ℃;
f. vacuum freeze drying: e, conveying the material which is frozen quickly in the step e into a drying box of a vacuum freeze drying system, and carrying out heat drying under the freezing condition of-25 ℃ and the vacuum degree condition of 70Pa, wherein the temperature change of a heating plate of the vacuum freeze drying system during the heat drying is as follows in sequence: the temperature of the heating plate at the beginning was 28 ℃; after 13 minutes, the temperature of the heating plate is raised to 102 ℃, and the temperature is kept constant for 5.5 hours; after 8 minutes, the temperature of the heating plate is raised to 110 ℃, and the temperature is kept constant for 3.2 hours; after 9 minutes, the temperature of the heating plate is reduced to 98 ℃, and the temperature is kept constant for 4.8 hours; after 6 minutes, the temperature of the heating plate is reduced to 93 ℃, and the temperature is kept for 7 hours; after 5 minutes, the temperature of the heating plate is raised to 100 ℃, and the temperature is kept for 6 hours; finally, after 10 minutes, the temperature of the heating plate is reduced to 70 ℃, and the constant temperature is maintained for 6.2 hours;
g. sorting: after the vacuum freeze-drying is finished, taking the material out of a drying box of a vacuum freeze-drying system, and removing foreign matters in the material;
h. and (3) metal detection: the sorted materials are detected by a metal detector, and the sensitivity of the metal detector is as follows: sensitivity iron: 1.0mm, non-ferrous: 1.2 mm;
i. packaging: firstly, the materials after metal detection are filled in a clean and sanitary double-layer food-grade plastic bag, and then the opening is sealed.
Claims (4)
1. A preparation method of ginseng pupa worm kusnezoff monkshood chicken soup is characterized by comprising the following steps:
a. pretreatment of raw materials: selecting 3-5 parts of fresh ginseng, 20-30 parts of cordyceps militaris and 3-5 parts of black-bone chicken according to the weight part ratio, and respectively cleaning the fresh ginseng, the cordyceps militaris and the black-bone chicken for later use;
b. cutting: cutting Cordyceps militaris into small sections, cutting black-bone chicken into blocks, and cutting fresh ginseng into slices with the thickness of 1-2 mm;
c. and (3) cooking: putting cut fresh ginseng, cordyceps militaris and black-bone chicken into a steamer, adding 8-10 parts of water into the steamer according to the weight part ratio, putting the steamer into a steam box for steaming treatment, controlling the initial temperature in the steam box to be 100-104 ℃, keeping the temperature for 22-25 minutes, then using for 1-2 minutes, reducing the temperature in the steam box to 95-98 ℃, keeping the temperature for 15-20 minutes, then using for 1-2 minutes, increasing the temperature in the steam box to be 102-105 ℃, keeping the temperature for 28-32 minutes, then using for 2-3 minutes, reducing the temperature in the steam box to be 92-95 ℃, keeping the temperature for 25-30 minutes, finally using for 2-3 minutes, reducing the temperature in the steam box to be 86-90 ℃, keeping the temperature for 40-50 minutes, and preparing clinker;
d. preparing a conditioning ingredient: weighing 0.3-0.6 part of edible salt and 0.8-1.2 parts of kudzu root powder according to the weight part ratio, fully mixing and stirring uniformly to prepare conditioning ingredients, and mixing and stirring uniformly clinker and the conditioning ingredients;
e. spreading a plate and quickly freezing: d, paving the uniformly stirred materials in the step d into an aluminum plate, then sending the paved materials into a quick freezing warehouse for quick freezing, controlling the initial temperature in the quick freezing warehouse to be-35 to-30 ℃, keeping the temperature for 30 to 40 minutes, then reducing the temperature in the quick freezing warehouse to-42 to-40 ℃ for 2 to 4 minutes, keeping the temperature for 20 to 30 minutes, then increasing the temperature in the quick freezing warehouse to-38 to-36 ℃ for 1 to 2 minutes, and keeping the temperature until the central temperature of the materials is reduced to-20 to-18 ℃;
f. vacuum freeze drying: and e, conveying the material which is frozen quickly in the step e into a drying box of a vacuum freeze drying system, and heating and drying the material under the freezing condition of-30 to-25 ℃ and the vacuum degree of 20 to 70Pa, wherein the temperature change of a heating plate of the vacuum freeze drying system during heating and drying is as follows in sequence: the temperature of the heating plate is 25-28 ℃ at the beginning; after 10-13 minutes, the temperature of the heating plate is raised to 96-102 ℃, and the temperature is kept for 5-5.5 hours; after 5-8 minutes, the temperature of the heating plate is raised to 105-110 ℃, and the temperature is kept constant for 3-3.2 hours; after 6-9 minutes, the temperature of the heating plate is reduced to 95-98 ℃, and the temperature is kept constant for 4.5-4.8 hours; after 4-6 minutes, the temperature of the heating plate is reduced to 89-93 ℃, and the temperature is kept constant for 6-7 hours; after 3-5 minutes, the temperature of the heating plate is raised to 96-100 ℃, and the temperature is kept constant for 4-6 hours; finally, after 7-10 minutes, the temperature of the heating plate is reduced to 65-70 ℃, and the constant temperature is kept for 5.5-6.2 hours;
g. sorting: after the vacuum freeze-drying is finished, taking the material out of a drying box of a vacuum freeze-drying system, and removing foreign matters in the material;
h. and (3) metal detection: detecting the sorted materials by a metal detector;
i. packaging: firstly, the materials after metal detection are filled in a clean and sanitary double-layer food-grade plastic bag, and then the opening is sealed.
2. The method for preparing ginseng pupa kusnezoff monkshood chicken soup according to claim 1, which is characterized in that: in the vacuum freeze drying process, the temperature change of the heating plate of the vacuum freeze drying system during heating drying is as follows in sequence: the temperature of the heating plate at the beginning is 26 ℃; after 11 minutes, the temperature of the heating plate is raised to 99 ℃, and the temperature is kept for 5.3 hours; after another 6 minutes, the temperature of the heating plate is increased to 108 ℃, and the temperature is kept constant for 3.1 hours; after 7 minutes, the temperature of the heating plate is reduced to 96 ℃, and the temperature is kept constant for 4.6 hours; after 5 minutes, the temperature of the heating plate is reduced to 91 ℃, and the temperature is kept for 6.5 hours; after 4 minutes, the temperature of the heating plate is raised to 98 ℃, and the temperature is kept for 5 hours; finally, after 8 minutes, the temperature of the heating plate was reduced to 68 ℃ and the temperature was maintained for 5.8 hours.
3. The method for preparing ginseng pupa worm radix aconiti agrestis chicken soup according to claim 1 or 2, wherein the method comprises the following steps: the Cordyceps militaris is fresh Cordyceps militaris or dry Cordyceps militaris.
4. The method for preparing ginseng pupa worm radix aconiti agrestis chicken soup according to claim 1 or 2, wherein the method comprises the following steps: the sensitivity of the metal detector is as follows: sensitivity iron: 1.0mm, non-ferrous: 1.2 mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111658685A (en) * | 2020-06-30 | 2020-09-15 | 陈存华 | Cordyceps militaris and ginseng beverage |
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| CN105767742A (en) * | 2014-12-18 | 2016-07-20 | 济南禾宝中药材有限公司 | Red ginseng-codonopsis pilosula-ginseng black-bone chicken soup medicated diet and preparation method thereof |
| CN107510016A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of longan tremella soup dry powder and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105767742A (en) * | 2014-12-18 | 2016-07-20 | 济南禾宝中药材有限公司 | Red ginseng-codonopsis pilosula-ginseng black-bone chicken soup medicated diet and preparation method thereof |
| CN107510016A (en) * | 2017-08-16 | 2017-12-26 | 钟祥兴利食品股份有限公司 | A kind of longan tremella soup dry powder and preparation method thereof |
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