阅读说明：本技术 一种花胶鸡汤及加工方法 (Chicken soup with sericin and processing method thereof ) 是由 李勇 周冠炜 杜延涛 钟智超 王显东 张勇 安怡 于 2020-06-04 设计创作，主要内容包括：本发明涉及一种花椒鸡汤及加工方法。原料组分为：三黄鸡10-50份；水20-50份；脂肪酶0.01-0.2份；木瓜蛋白酶0.01-0.2份；食用盐1-15份；鸡油1-15份；花胶1-5份；谷氨酸钠1-5份；5’-呈味核苷酸二钠0.1-1份；白砂糖1-5份。本发明还包括采用上述原料配方制备花椒鸡汤的方法,采用生物酶解技术、低温真空煨制,低温短时炒制技术,解决了现有鸡汤生产过程中营养价值没有完全发挥,感官较差的问题。本发明制作的花胶鸡汤风味独特、回味悠长、既鲜美又营养,获取方便,具有有广阔的市场前景。(The invention relates to a chicken soup with pepper and a processing method thereof. The raw material components are as follows: 10-50 parts of Sanhuang chicken; 20-50 parts of water; 0.01-0.2 parts of lipase; 0.01-0.2 parts of papain; 1-15 parts of edible salt; 1-15 parts of chicken oil; 1-5 parts of flower glue; 1-5 parts of sodium glutamate; 0.1-1 part of 5' -flavor nucleotide disodium; 1-5 parts of white granulated sugar. The invention also comprises a method for preparing the pepper chicken soup by adopting the raw material formula, and solves the problems of incomplete exertion of nutritional value and poor sense in the existing chicken soup production process by adopting a biological enzymolysis technology, a low-temperature vacuum stewing technology and a low-temperature short-time frying technology. The chicken soup with the fish egg yolk has unique flavor, long aftertaste, delicious and nutrient taste, is convenient to obtain and has wide market prospect.)

1. The chicken soup with the fish egg yolk is characterized by comprising the following raw materials in parts by weight:

10-50 parts of Sanhuang chicken

20-50 parts of water

0.01-0.2 parts of lipase

0.01-0.2 portion of papain

1-15 parts of edible salt

1-15 parts of chicken oil

1-5 parts of flower gum

1-5 parts of sodium glutamate

0.1-1 part of 5' -flavor nucleotide disodium

1-5 parts of white granulated sugar.

2. A method of processing the chicken bouillon with a fish egg of claim 1, comprising the steps of:

s1, pretreating a raw chicken:

s1-1 Sanhuang chicken, removing chicken villi, viscera, impurities and other parts which can not be used for production;

s1-2, ultrasonically cleaning Sanhuang chicken, mincing, soaking to remove blood water, and dehydrating;

s2, pretreatment of raw material sericin: and (4) ultrasonically cleaning the flower glue and rehydrating.

S3, low-temperature vacuum roasting: blending the minced chicken and clean water according to the proportion of 1:2-3, putting into a vacuum pressure cooker, adjusting the stewing temperature to 40-45 ℃, and keeping for 25-30 minutes to obtain the chicken broth.

S4, enzymolysis: adjusting the temperature of the chicken broth to 50-60 ℃, adjusting the pH to 6-7, and then adding papain for enzymolysis reaction for 1-2 hours; adjusting pH6-7 of chicken broth, and adding compound protease into chicken broth at 45-55 deg.C for enzymolysis for 1-2 hr.

S5, low-temperature frying: parching the enzymolyzed chicken soup with the rest raw materials at 70-90 deg.C for 30-20 min.

S6, canning;

s7, sterilizing;

and S8, cooling, inspecting and warehousing.

Technical Field

The invention relates to the field of food processing, in particular to a chicken soup with sericin and a processing method thereof.

Background

The chicken has delicious taste, contains fat, protein, carbohydrate, crude fiber, various mineral substances and various vitamins, particularly has high protein content, contains essential amino acid patterns close to the requirements of human bodies, and is easy to be absorbed and utilized by the human bodies. The flower gum contains rich protein and colloid, and has the effects of nourishing yin, caring skin, replenishing blood, invigorating kidney, and strengthening body. But the nutritive value of the product does not play a role because the current production and preparation process is imperfect. And the color protection problem of the golden soup exists.

Disclosure of Invention

The invention aims to solve the problems that the prior commercial chicken soup with the golden soup and the fish egg jelly has simple and imperfect production process technology, single taste and flavor, no exertion of nutritional value, great loss of flavor after long-term boiling, dark color, unsatisfactory sense, dark and black color after long-term storage and no appetite

In order to solve the technical problems, the invention provides chicken soup which comprises the following raw material components:

10-50 parts of Sanhuang chicken

20-50 parts of water

0.01-0.2 parts of lipase

0.01-0.2 portion of papain

1-15 parts of edible salt

1-15 parts of chicken oil

1-5 parts of flower gum

1-5 parts of sodium glutamate

0.1-1 part of 5' -flavor nucleotide disodium

1-5 parts of white granulated sugar

The formula of the chicken soup with the fish egg-shaped jelly is scientifically screened and combined, and the positive yang three-yellow chicken, the high-quality yellow jelly and the high-quality mellow chicken oil are selected, wherein the positive yang three-yellow chicken contains fat, protein, carbohydrate, crude fiber, various mineral substances and various vitamins, and is rich in nutrition.

The invention also comprises a processing method of the floor material. The method comprises the following specific steps:

s1, pretreating a raw chicken:

s1-1 Sanhuang chicken, removing chicken villi, viscera, impurities and other parts which can not be used for production;

s1-2, ultrasonically cleaning Sanhuang chicken, mincing, soaking to remove blood water, and dehydrating;

s2, pretreatment of raw material sericin: and (4) ultrasonically cleaning the flower glue and rehydrating.

S3, low-temperature vacuum roasting: blending the minced chicken and clean water according to the proportion of 1:2-3, putting into a vacuum pressure cooker, adjusting the stewing temperature to 40-45 ℃, and keeping for 25-30 minutes to obtain the chicken broth.

S4, enzymolysis: adjusting the temperature of the chicken broth to 50-60 ℃, adjusting the pH to 6-7, and then adding papain for enzymolysis reaction for 1-2 hours; adjusting pH6-7 of chicken broth, and adding compound protease into chicken broth at 45-55 deg.C for enzymolysis for 1-2 hr.

S5, low-temperature frying: parching the enzymolyzed chicken soup with the rest raw materials at 70-90 deg.C for 30-20 min.

S6, canning;

s7, sterilizing;

and S8, cooling, inspecting and warehousing.

Chopping pretreated Sanhuang chicken, reasonably matching the types and proportions of raw materials by using the characteristics of chicken and gum flower, stewing under vacuum low temperature condition, wherein the boiling point of water is 40 ℃ in vacuum environment, the loss of nutrient components in the chicken is less at the temperature, and the loss of nutrient components, flavor development substances and aroma components of materials in the stewing process is also reduced. And then adding papain for enzymolysis, and then adding compound protease for enzymolysis, so that the nutrient substances in the chicken are fully hydrolyzed, the action mechanisms of the papain and the compound protease are different, and the activities of the papain and the compound protease are exerted to the maximum through secondary enzymolysis, so that the components in the chicken broth are subjected to enzymolysis more thoroughly, and the nutrient substances of the chicken broth are better enzymatically decomposed. Then frying at low temperature, refining the chicken oil at a certain temperature to obtain a purer oil fragrance, and performing Maillard reaction in the frying process to obtain a better product flavor. But unpleasant taste is generated when the temperature is too high, and the flavor substances are browned due to excessive Maillard reaction, so that the chicken soup is dark in color and unpleasant in sense, so that the proper temperature and time are selected in the production process, the oil temperature is kept relatively low, the Maillard reaction can be generated, and the flavor and the sense of the chicken soup are doubly optimized. After seasoning, the fish maw chicken soup with golden color, thick texture, thick chicken flavor, mellow oil fragrance and comprehensive nutrition is obtained.

The invention has the beneficial effects that various raw materials are selected, and the best effect is obtained through scientific matching and reasonable proportioning. The invention uses the ultrasonic cleaner to clean the screened Sanhuang chicken and the flower gum repeatedly, which can effectively remove the silt impurities. By adopting a biological enzymolysis technology, a low-temperature vacuum stewing technology and a low-temperature short-time frying technology, the problems of incomplete exertion of the nutritional value and poor sense in the existing chicken soup production process are solved. The chicken soup with the fish egg yolk has unique flavor, long aftertaste, delicious and nutrient taste, is convenient to obtain and has wide market prospect.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The present invention will be described in detail with reference to the following embodiments.

Example 1

The chicken soup with the fish maw comprises the following raw materials in parts by weight:

50 portions of Sanhuang chicken

50 portions of water

0.2 portion of lipase

Papain 0.2 part

15 portions of edible salt

15 portions of chicken oil

5 parts of flower gum

5 portions of sodium glutamate

1 part of 5' -flavor nucleotide disodium

5 parts of white granulated sugar

The processing method of the fish egg chicken soup comprises the following steps:

s1, pretreating a raw chicken:

s1-1 Zhengyang Sanhuang chicken is bred for over 200 days, and high-quality Sanhuang chicken with tender meat quality is selected, and chicken villi, viscera, impurities and other parts which cannot be used for production are removed.

S1-2, ultrasonically cleaning the selected chicken, mincing, soaking in ice water to remove blood water, and dehydrating.

S1-3 initial flavor evaluation was performed on the pretreated raw chicken, as shown in Table 1.

S2, pretreatment of raw material sericin:

s2-1, selecting yellow gum with transparent gum body, golden color, complete gum shape and clear reticulate pattern as raw material, and removing putrefaction, mildew, silt, impurities and other parts which can not be used for production.

S2-2, carrying out ultrasonic cleaning on the screened raw material sericin, and rehydrating.

S3, low-temperature vacuum roasting: blending the minced chicken and clean water according to a ratio of 1:3, putting into a vacuum jacketed kettle, adjusting the stewing temperature to 40 ℃, and keeping for 30 minutes to obtain the chicken broth. The flavor of the chicken soup after the reaction was evaluated, and is specifically shown in table 1.

S4, enzymolysis: testing the concentration of the substrate and the content of amino acid before enzymolysis, wherein the measurement data are shown in table 2, adjusting the temperature of the chicken soup to 60 ℃, adjusting the pH to 6, and adding papain for enzymolysis reaction for 1 hour; the pH of the chicken broth is adjusted to 7, the temperature is 45 ℃, the compound protease is added into the chicken broth, and the enzymolysis reaction is carried out for 2 hours. The total enzymolysis time was 3 hours. The substrate concentration and the amino acid content are tested after enzymolysis, and the measurement data are shown in table 2;

s5, low-temperature frying: frying the enzymolyzed chicken soup and other raw materials at 90 ℃ for 20 minutes. The color and flavor of the chicken soup after frying were evaluated and shown in table 3.

S6, canning;

s7, sterilizing;

s8, cooling;

and S9, checking and warehousing.

Example 2:

the chicken soup with the fish maw comprises the following raw materials in parts by weight:

10 portions of Sanhuang chicken

20 portions of water

0.01 part of lipase

Papain 0.01 part

1 part of edible salt

1 part of chicken oil

Gum of China 1 part

1 part of sodium glutamate

0.1 portion of 5' -flavor nucleotide disodium

1 part of white granulated sugar

The processing method of the chicken soup with fish egg yolk is the same as the example 1 except for the following steps.

S3, low-temperature vacuum roasting: blending the minced chicken and clean water according to the ratio of 1:2, putting into a vacuum pressure cooker, adjusting the stewing temperature to 45 ℃, and keeping for 25 minutes to obtain the chicken broth.

S4, enzymolysis: adjusting the temperature of the chicken broth to 50 ℃, adjusting the pH value to 7, and adding papain for enzymolysis reaction for 2 hours; the pH of the chicken broth is adjusted to 6, the temperature is adjusted to 55 ℃, the compound protease is added into the chicken broth, and the enzymolysis reaction is carried out for 1 hour.

S5, low-temperature frying: frying the enzymolyzed chicken soup with other raw materials at 70 ℃ for 30 minutes.

Example 3 (comparative example)

The chicken soup of this example was prepared by the same method as example 1 in steps S1 and S2, but in step S3:

s3', putting the chopped chicken into a steam jacketed kettle, adding clear water in proportion, and boiling for 30 minutes while keeping the kettle boiling. The flavor of the resulting chicken soup was evaluated after the reaction, and is specifically shown in table 1.

Example 4 (comparative example)

The chicken soup of this example was prepared by the same method as example 1 in steps S1-S3, but in step S4:

s4', papain and compound protease are added into the chicken pulp at the same time, the pH of the chicken pulp is 6.0, the temperature is 50 ℃, the reaction time is 3 hours, the concentration of the substrate and the content of amino acid are tested before the reaction, the concentration of the substrate and the content of the amino acid are measured again after the reaction time is over, and the degree of enzymolysis is judged by comparing the concentration and the content.

Example 5 (comparative example)

The chicken soup of this example was prepared by the same method as example 1 in steps S1-S4, but in step S5:

s5' parching: frying the enzymolyzed chicken soup with other raw materials at 110 deg.C for 20 min. The color and flavor of the fried chicken soup was then evaluated, as shown in Table 3.

TABLE 1 evaluation comparison of Chicken soup flavor

TABLE 2 comparison of data before and after enzymatic hydrolysis of chicken substrates

Table 3 color and flavor comparison for different stir-fry methods:

from the comparison of the above experimental results, it appears that:

1. by adopting the low-temperature vacuum stewing technology, the loss of nutrient components in the chicken in the stewing process is less, and the loss of nutrient components, flavor development substances and aroma components in the materials in the stewing process is also reduced.

2. The degree of enzymatic hydrolysis was judged by comparing the results before and after Table 2, and example 1 showed a larger degree of enzymatic hydrolysis than example 4. The crude protein in the chicken pulp can not be thoroughly decomposed by singly utilizing the papain or the compound protease, the chicken pulp is subjected to a sectional type secondary enzymolysis technology, the optimal reaction conditions of different enzymes are adjusted, the crude protein in the chicken pulp can be more efficiently enzymolyzed, the experimental data is based on a certain amount of the papain and the compound protease, and the final results of increasing or reducing the dosage of the papain and the compound protease are different. The activity of the papain and the compound protease is exerted to the maximum by utilizing a secondary enzymolysis technology, so that the components in the chicken pulp are subjected to enzymolysis more thoroughly, and nutrient substances are decomposed into small molecular substances which are more beneficial to the absorption of a human body.

3. By adopting the low-temperature frying technology, the Maillard reaction generated in the frying process is controlled, so that the flavor of the product is better. The color protection effect is more ideal, so that the chicken soup has better sense. The existing frying technology and the existing frying process can not better protect the whole sense of the chicken soup, unpleasant taste is generated when the frying temperature is too high, the flavor substances are browned excessively under the high-temperature condition, so that the color of the chicken soup is darkened, and the sense is unpleasant, so that the relatively lower temperature and time are selected in the production process by comprehensive experiments, the oil temperature is kept relatively lower, the Maillard reaction can be generated, and the flavor and the sense of the chicken soup are doubly optimized.

The invention achieves the following effects:

the obtained chicken soup with the golden soup and the fish maw has unique flavor, long aftertaste, delicious taste and nutrition, creates a unique production process, fills the blank that no secondary enzymolysis chicken and low-temperature vacuum stewing technology and low-temperature vacuum short-time stewing and color protecting technology exist in the current market in the preparation of the chicken soup, and has wide market prospect.