CN115918875A - Preparation process of cold chain hen soup - Google Patents
Preparation process of cold chain hen soup Download PDFInfo
- Publication number
- CN115918875A CN115918875A CN202211611106.6A CN202211611106A CN115918875A CN 115918875 A CN115918875 A CN 115918875A CN 202211611106 A CN202211611106 A CN 202211611106A CN 115918875 A CN115918875 A CN 115918875A
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- China
- Prior art keywords
- chicken
- steaming
- hen
- aluminum foil
- cold chain
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- 235000014347 soups Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 51
- 238000010025 steaming Methods 0.000 claims abstract description 31
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 25
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000011888 foil Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 12
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000010411 cooking Methods 0.000 abstract description 7
- 238000003672 processing method Methods 0.000 abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 17
- 235000013305 food Nutrition 0.000 description 15
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 238000001514 detection method Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000013508 migration Methods 0.000 description 3
- 230000005012 migration Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000009924 canning Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012286 potassium permanganate Substances 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 241000606540 Chione venosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation process of cold chain hen soup, which comprises the following preparation steps in sequence: cleaning whole chicken, steaming, cutting into chicken pieces, packaging into aluminum foil box, adding water and flavoring agent, sealing, and steaming. The invention changes the processing method: the whole chicken is primarily processed in a cleaning and dry steaming mode, and the chicken oil and the chicken raw juice are reserved. The preparation method comprises the steps of adopting a high-temperature-cooking-resistant aluminum foil box as a packaging and manufacturing container, adding Qinghai lake salt, dried ginger, fried pepper grains and peeled sugarcane, adding purified water, sealing by using an aluminum foil film, and steaming to keep the original flavor of the chicken soup. The aluminum foil box is adopted for sealing and packaging, on one hand, the chicken soup can be directly heated, and in addition, the flavor of the chicken soup can be kept until the chicken soup is eaten.
Description
Technical Field
The invention relates to a preparation process of cold chain hen soup.
Background
The existing hen soup processing technology comprises the following steps:
1. the chicken is scalded in water, so that flavor substances and chicken oil which are easy to dissolve in the water are lost, and the flavor and the quality of the chicken soup are seriously influenced.
2. After being stewed with soft fire, the chicken soup is cooled and packaged, which easily causes the loss of flavor.
3. Meanwhile, the original taste of the chicken soup is easy to destroy by adding various seasonings.
Similar prior art is not retrieved at present, only the dry steaming process of pork, such as patent with publication number CN109965188 a: a method for making dry steamed pork is characterized by comprising the following steps: the formula of the pork dry steaming comprises the following components: comprises lean pork: 50% -60%, fat pork: 20% -30%, edible powder: 0.3% -0.4%, alkaline water: 0.5-0.6%, soybean oil: 0.9-1%, edible salt: 0.4% -0.5%, monosodium glutamate: 0.9% -1%, white granulated sugar: 2% -3%, chicken powder: 0.5-0.6%, chicken extract: 0.1 to 0.2 percent. In addition, as disclosed in patent No. CN106690209 a: a canned chicken soup is prepared through choosing 300-500 healthy whole chicken, slaughtering, removing feather, cleaning, washing, cleaning, preparing pickling pot and steaming pot, adding clean water, stewing in water while adding salt, taking out for one hour, preparing the pickled and steamed chicken, pouring it in water, and canning, sealing and sterilizing. The stewing can cause the fragrance to be lost, and the subsequent sealing is the sealing after canning, so that the sealing is convenient for subsequent eating.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides a preparation process of cold chain hen soup, which changes the processing method: the whole chicken is primarily processed in a cleaning and dry steaming mode, and the chicken oil and the chicken raw juice are reserved. The preparation method comprises the steps of adopting a high-temperature-cooking-resistant aluminum foil box as a packaging and manufacturing container, adding Qinghai lake salt, dried ginger, fried pepper grains and peeled sugarcane, adding purified water, sealing by using an aluminum foil film, and steaming to keep the original flavor of the chicken soup.
In order to achieve the purpose, the technical scheme of the invention is to design a preparation process of cold chain hen soup, which comprises the following preparation steps in sequence: cleaning whole chicken, steaming, cutting into chicken pieces, packaging into aluminum foil box, adding water and flavoring agent, sealing, and steaming. Changing a processing method: the whole chicken is primarily processed in a cleaning and dry steaming mode, the chicken oil and the chicken raw juice are reserved, and the original taste of the chicken soup can be kept. Adopts a mode similar to the processing of traditional Chinese medicines and a factory preparation method, thereby being convenient for popularization and application.
The further technical scheme is that the water is purified water, and the seasonings comprise Qinghai lake salt, dried ginger, fried pepper granules and peeled sugarcane. Lake salt is used instead of sea salt, and unlike sea salt which is astringent back, lake salt is sweet back.
The further technical proposal is that a juice filtering and oil filtering process is arranged between the whole chicken dry steaming and shearing processes in sequence.
The further technical scheme is that the dry steaming process is dry steaming for 40 minutes at the steam temperature of 105 ℃ under normal pressure.
The further technical scheme is that the sealing steaming process is steaming at 105 ℃ under normal pressure after boxing, micro-pressure is formed inside the box, and the pressure inside the box is 1.20800bar. And the micro-pressure cooking is adopted, so that the problem of influencing the flavor caused by high-pressure cooking is avoided.
The further technical proposal is that a 120-mesh stainless steel sieve is adopted in the juice filtering and oil filtering process.
The further technical scheme is that the whole chicken is a hen and is 1000-1500 g in weight, the consumption of dried ginger is 0.5-2.5 g, the consumption of fried pepper grains is 3-7 grains, the consumption of peeled sugarcane is 5-10 g, the consumption of lake salt is 16-24 g, the consumption of purified water is that the whole chicken and seasoning are submerged in an aluminum foil box, and the volume of the aluminum foil box is 3000ml. The consumption of the purified water is based on the food materials and the seasonings which are submerged in the box, is generally slightly higher than the highest point of all the food materials and the seasonings and is slightly away from the box opening of the aluminum foil box, and is preferably about 1cm generally.
The further technical proposal is that the dosage of the dried ginger is 1g, and the dosage of the fried pepper is 8g of 5 peeled sugarcanes.
The invention has the advantages and beneficial effects that: changing a processing method: the whole chicken is primarily processed in a cleaning and dry steaming mode, and the chicken oil and the chicken raw juice are reserved. The preparation method comprises the steps of adopting a high-temperature-cooking-resistant aluminum foil box as a packaging and manufacturing container, adding Qinghai lake salt, dried ginger, fried pepper grains and peeled sugarcane, adding purified water, sealing by using an aluminum foil film, and steaming to keep the original flavor of the chicken soup. Adopts a mode similar to the processing of traditional Chinese medicines and a factory preparation method, thereby being convenient for popularization and application.
Lake salt is used instead of sea salt, and unlike sea salt, which is sweet.
And the micro-pressure cooking is adopted, so that the problem of influencing the flavor caused by high-pressure cooking is avoided.
The chicken soup is clear, the chicken oil is sufficient, the flavor is obvious, and the fragrance is kept in place.
The aluminum foil box is sealed and packaged, and can be directly heated, and the flavor of the chicken soup is preserved until the chicken soup is eaten.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
The first embodiment is as follows:
the invention relates to a preparation process of cold chain hen soup, which comprises the following preparation steps in sequence: chicken nugget processing flow: cleaning, dry steaming, filtering juice, filtering oil, cutting the whole chicken into small pieces and packaging the small pieces into an aluminum foil box.
Adding purified water, parched fructus Piperis, zingiberis rhizoma, peeled caulis Sacchari sinensis, and Qinghai lake salt into the box, and sealing and steaming together with chicken pieces to maintain original taste and clarity of chicken soup. The dry steaming step is to dry-steam at 105 deg.C for 40 min under normal pressure. The sealed steaming process is steaming at 105 ℃ under normal pressure after boxing, micro-pressure is formed inside the box, and the pressure inside the box is 1.20800bar. The juice filtering and oil filtering process adopts a 120-mesh stainless steel sieve. The whole chicken is hen and the weight is 1250g, the consumption of dried ginger is 1g, the consumption of fried pepper is 5, the consumption of peeled sugarcane is 8g, the consumption of lake salt is 20g, the consumption of purified water is that the whole chicken and seasoning are submerged in an aluminum foil box, and the volume of the aluminum foil box is 3000ml.
Example two:
the difference from the first example is that the whole chicken is hen and weighs 1000g, the dosage of dried ginger is 0.5g, the dosage of fried pepper is 3, the dosage of peeled sugarcane is 5g, and the dosage of lake salt is 16g.
Example three:
the difference from the first example is that the whole chicken is hen and has a weight of 1500g, the amount of dried ginger is 2.5g, the amount of fried pepper is 7, the amount of peeled sugarcane is 10g, and the amount of lake salt is 24g.
The aluminum foil box used in the examples was an environmentally friendly high-end aluminum foil box of Ningbo Jiehao aluminum foil technologies, inc., model number 197/1430. After detection, the test meets the sensory requirements, the total migration volume, the potassium permanganate consumption, heavy metal (in terms of Pb) and the decolorization test
The detection result and the detection method are as follows:
GB4806.7-2016 requirements of food safety national standard plastic materials for food contact and products.
And (3) detection results:
GB4806.7-2016 food safety national standard plastic material for food contact and crystal production test method:
GB31604.2-2016 food safety national standard food contact material and product potassium permanganate consumption determination;
GB 31604.7-2016 food safety national standard food contact material and product decolorization test;
GB 31604.8-2016 food safety national standard food contact material and total migration of products;
GB31604.9-2016 food safety national standard food contact material and heavy metal determination in food simulant.
The specific parameters of the aluminum foil box (No. 1 aluminum foil box) in the examples are as follows:
the detection part is a No. 1 box inner wall film.
Remarking:
(1) mg/kg = mk per kg;
(2)mg/dm 2 = mg per square decimeter;
(3) Less than or equal to and less than or equal to;
(4) "-" = not applicable;
(5) The samples were tested by the immersion method with S/V =1.20dm 2 /200mL；
(6) The sample is disposable, and all migration results are tested by adopting a first soaking solution;
(7) The simulation conditions are provided by the commission.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. A preparation process of cold chain hen soup is characterized by comprising the following preparation steps in sequence: the method comprises the steps of cleaning and steaming the whole chicken, cutting the chicken into chicken pieces, packaging the chicken pieces into an aluminum foil box, adding water and seasonings into the aluminum foil box, and sealing and steaming the chicken pieces.
2. The process for preparing cold chain hen soup according to claim 1, wherein the water is purified water, and the seasoning is salt of Qinghai lake, dried ginger, parched pepper granules and peeled sugar cane.
3. The process for preparing cold chain hen soup according to claim 2, wherein there are juice filtering and oil filtering steps between the steps of steaming and cutting the whole hen.
4. The process for preparing cold chain hen soup according to claim 3, wherein the dry steaming step is dry steaming at 105 ℃ steam temperature for 40 minutes under normal pressure.
5. The process for preparing cold chain hen soup according to claim 4, wherein the sealing steaming step is steaming at 105 ℃ under normal pressure after boxing, the internal pressure of the box is slightly, and the internal pressure of the box is 1.20800bar.
6. The process for preparing cold chain hen soup according to claim 5, wherein the juice filtering and oil filtering process uses a 120-mesh stainless steel sieve.
7. The process for preparing cold chain hen soup according to claim 6, wherein the whole hen is hen and weighs 1000-1500 g, the amount of dried ginger is 0.5-2.5 g, the amount of fried pepper is 3-7, the amount of peeled sugar cane is 5-10 g, the amount of lake salt is 16-24 g, the amount of purified water is such that the whole hen and seasoning are not soaked in the aluminum foil box, and the volume of the aluminum foil box is 3000ml.
8. The process of claim 6, wherein the amount of dried ginger is 1g and the amount of fried pepper is 8g, based on 5 peeled sugar cane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211611106.6A CN115918875A (en) | 2022-12-13 | 2022-12-13 | Preparation process of cold chain hen soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211611106.6A CN115918875A (en) | 2022-12-13 | 2022-12-13 | Preparation process of cold chain hen soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115918875A true CN115918875A (en) | 2023-04-07 |
Family
ID=86557138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211611106.6A Pending CN115918875A (en) | 2022-12-13 | 2022-12-13 | Preparation process of cold chain hen soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115918875A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040025386A (en) * | 2002-09-19 | 2004-03-24 | 정원존 | Manufacturing method for immediately ginseng chicken soup |
| KR20110051415A (en) * | 2009-11-10 | 2011-05-18 | 한국식품연구원 | Manufacturing method of sam-gye tang through heating in vaccum and low temperatue condition |
| KR20170105960A (en) * | 2016-03-11 | 2017-09-20 | 문윤봉 | Meat broth manufacture method and chicken food manufacture method |
| CN109247552A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | Instant portable ferment chicken soup of one kind and preparation method thereof |
-
2022
- 2022-12-13 CN CN202211611106.6A patent/CN115918875A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040025386A (en) * | 2002-09-19 | 2004-03-24 | 정원존 | Manufacturing method for immediately ginseng chicken soup |
| KR20110051415A (en) * | 2009-11-10 | 2011-05-18 | 한국식품연구원 | Manufacturing method of sam-gye tang through heating in vaccum and low temperatue condition |
| KR20170105960A (en) * | 2016-03-11 | 2017-09-20 | 문윤봉 | Meat broth manufacture method and chicken food manufacture method |
| CN109247552A (en) * | 2018-10-25 | 2019-01-22 | 黑龙江惊哲森林农业科技开发有限责任公司 | Instant portable ferment chicken soup of one kind and preparation method thereof |
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