CN110236090A - A kind of convenient freeze-dried chicken grits soup and preparation method thereof - Google Patents

Abstract

The invention discloses a convenient freeze-dried chicken grits soup and a preparation method thereof. The invention is prepared from chicken, egg liquid, water, wheat kernel rice, dehydrated coriander, flour, edible salt, white pepper powder, monosodium glutamate and paste chicken essence according to a certain weight ratio. The invention adopts the freeze-drying technology to process the concentrated grits soup. After the grits soup is pre-frozen (-35°C, 6h) and frozen, it is put into a freeze dryer and dried according to its freeze-drying process curve until the water content is lower than 5 %until. The product is a convenient freeze-dried chicken grits soup, which is based on the local specialty food of Shandong Province—— grits soup, adding chicken shreds, combining the thickness of porridge and the flavor of egg drop soup, and at the same time reducing the loss of nutrients during processing. Excellent health care effect of invigorating the spleen and nourishing the stomach. In addition, the using method of the present invention is simple, the bag is opened and boiled water is brewed for 5 minutes, and then it can be eaten, the shelf life is long, and it can be used at any time.

Description

A kind of convenient freeze-dried chicken grits soup and preparation method thereof

technical field

The invention relates to a convenient freeze-dried chicken grits soup and a preparation method thereof.

Background technique

Grits, also known as "meat porridge", is a traditional food in Linyi City, Shandong Province. It has a long history and is deeply loved by the local people. As a representative of Shandong snacks, grits soup is mainly made of shredded chicken, frangipani, wheat kernel rice and other raw materials. The selected raw materials have local characteristics of Shandong, and the taste is salty and pure, reflecting the flavor characteristics of Shandong cuisine.

The fast-paced society has higher and higher requirements for the diversity of convenience foods. The instant noodle market is weak, and instant egg drop soup is becoming popular in a low-key way. Egg drop soup is mellow and warm to the stomach, with lower calorie and salt content, but compared with instant noodles, instant egg drop soup is weaker in satisfying hunger. Grits soup can be made into instant egg drop soup food, but its ingredients are richer, the soup quality is thicker, and the taste is more mellow. Compared with the traditional way of selling at stalls, factory processing does not require a long time of boiling the soup base and the processing technology is relatively mature, which can greatly reduce the cost; making grits soup into instant egg drop soup food makes the taste delicious without restriction At the stall in the morning, feel the strong fragrance anytime, anywhere.

The production process of traditional grits soup is complicated and there is no pre-packaged food on the market. For the convenience of eating, this product uses chicken shreds, frangipani, and wheat kernel rice as the main raw materials. The concentrated original soup is freeze-dried together to form a whole, packed in a convenient box, and can be brewed with hot water when eating, which is convenient and quick. Grits soup is rich in nutrition and has a mellow taste. After the process is improved and made into convenience food, it has broken through the problem of difficult communication caused by the complex process, and has a broad market space.

Contents of the invention

Aiming at the problems existing in the prior art, the present invention provides a production process of instant chicken grits soup, the instant grits soup prepared by the method is rich in nutrients, can be eaten after brewing in boiling water for 5 minutes, and has a thick taste. The taste is mellow.

In order to solve the above technical problems, the present invention adopts the following technical solutions:

A convenient freeze-dried chicken grits soup, which is made of the following raw materials in parts by weight: 80-100 parts of chicken, 400-500 parts of egg liquid, 250-300 parts of water, 40-50 parts of wheat kernel rice, 5 parts of dehydrated coriander -10 parts, 100-200 parts of flour, 10-20 parts of edible salt, 20-40 parts of white pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of creamy chicken essence;

Preferably, the above-mentioned convenient freeze-dried chicken grits soup is made of the following raw materials in parts by weight: 100 parts of chicken, 500 parts of egg liquid, 300 parts of water, 50 parts of wheat kernel rice, 10 parts of dehydrated parsley, 150 parts of flour, edible 20 parts of salt, 30 parts of white pepper powder, 15 parts of monosodium glutamate, 180 parts of creamy chicken essence.

The preparation method of above-mentioned convenient freeze-dried chicken grits soup, it comprises the following steps:

(1) Production of concentrated stock soup:

①Preparation of seasoning sauce: Add edible salt, white pepper powder, and monosodium glutamate to the water according to the ratio of raw materials, boil it, add chicken essence in paste form to fully dissolve, then add low-gluten flour, continue heating and gelatinizing after the flour dissolves, and wait until the original soup is concentrated to thick Sauce-like, set aside to cool;

② Egg flower processing: After the sterilized and shelled fresh eggs are evenly beaten in the egg beater, they are filtered to remove the broken shells, ligaments, yolk film, etc. in the egg shells; the beaten egg liquid is slowly poured into the egg and stirred In the slightly boiling water, after the egg liquid is boiled into egg flower, take it out of the pot immediately, collect the egg flower and cool it quickly with cold water, and then make the flake egg flower;

③Preparation of concentrated stock soup: mix seasoning sauce and egg flower at a ratio of 20:1, and stir evenly;

(2) Wheat kernel production:

① Wheat kernel acceptance and pretreatment: select fresh and plump wheat kernels with normal flavor, remove moldy, insect-eaten, and dry fruit grains, sieve off residual wheat husks, and wash them under running water;

②Cooking: Boil the wheat kernels in boiling water for 20-30 minutes until they are cooked. You can adjust the cooking time according to the desired degree of softness. Drain the excess water from the cooked wheat kernels and dry the surface;

(3) Chicken production:

① Chicken acceptance and pretreatment: Select frozen chicken that meets the requirements, thaw it under running water, trim and remove impurities such as skin, tendon, fat, etc., rinse with clean water to remove blood and dirt, drain and cut into filaments;

② Preparation of marinade: The marinade formula is 5kg of chicken, 300g of spices (35g each of star anise and cinnamon, 25g each of peppercorns and white peppercorns, 20g each of nutmeg, cumin, and grass fruit, coriander seeds, Angelica dahurica, Galangal, 10g of fragrant leaves, 30g of dried peppers, 50g of dried lotus leaves), 650g of condiments (150g of fresh ginger, 250g of scallions, 100g of garlic cloves and carrots, 50g of coriander root), 1600g of seasonings (250g of white soy sauce, 200g of cooking wine, raw pump 300g, salt 600g, chicken bouillon 100g, sugar 150g); spices and condiments are rinsed with running water to remove impurities, and then wrapped into spice packets and condiment packets with clean gauze; Spice packs, condiment packs, add seasonings, simmer for 30 minutes on medium-low heat to get marinade;

③Marinate: Take the pot, add marinade and boil until boiling, then add chicken shreds, turn to low heat and simmer for about 10 minutes, then turn off the heat, soak for another 30 minutes, then remove and drain;

(4) Production of freeze-dried blocks:

①Injection molding: Pour the same amount of concentrated stock soup into a 5*3.2*4cm square with a single capacity of 60ml. Put the dehydrated coriander, cooked wheat kernels and marinated chicken shreds on the grid of the tray;

② Pre-freezing: Put the tray into the freezer for pre-freezing, keep the storage temperature at -35°C, and pre-freeze for 3-8 hours;

③ Freeze-drying: put the tray into the freeze dryer to dry, start the condensation system half an hour before feeding to make it operate normally, the temperature of the material circulation refrigerant reaches below -40°C, turn on the vacuum pump unit, vacuumize to below 30Pa, and start heating 98-85°C for 6 hours, 85-70°C for 12 hours, 70-50°C for 8 hours, then remove the tray from the freeze dryer, the drying is complete, and the moisture content of the obtained material block is less than 5%;

④Demoulding and packaging: take the whole freeze-dried block out of the mold and vacuum pack it in a 9*13cm aluminum foil bag;

⑤ Boxing and sealing: package a whole freeze-dried block and disposable tableware in a 12-ounce convenient box with a capacity of 360 ml;

⑥Inspection: Check the physical and chemical indicators of the product. After passing the test, it can be packaged and packed to obtain the finished freeze-dried chicken grits soup.

The use method of the present invention is as follows: pour the freeze-dried pieces of chicken grits soup into a convenient box, brew it with 400-500mL boiling water for 5 minutes, and then eat it. It has a delicate flavor and a full mouthfeel. Consume to enhance satiety.

The invention has the beneficial effects that: in the fast-paced modern life, the convenient and delicious instant food is popular among people. The invention takes the traditional grits soup as the prototype, and through the improvement of modern industrial technology, the nutritional content of the egg drop soup is preserved to the greatest extent, and it is convenient and seasonable, and caters to the new concept of modern people's diet structure. It is a modern urban home life that emphasizes "balance". Nutritious, scientific diet" ideal food. Regular consumption of grits soup can strengthen the body. It has the effects of nourishing the middle and nourishing qi, warming the middle and nourishing yang, invigorating the spleen and stomach, beautifying the skin, dispelling rheumatism, curing cold pain in trusted subordinates, ventilating and quenching thirst. Drinking hot grits soup, it has a strong fragrance and attractive smell, especially in the morning, it feels stronger; drinking it at noon can whet the appetite and increase appetite; drinking it at night has the effect of calming the nerves. Eat it after drinking, sober up and nourish your stomach, giving you a relaxed and comfortable feeling.

Compared with the prior art, the innovation of the present invention has the following advantages.

Compared with the health-care grits seasoning package disclosed in Chinese patent (CN106387831A), the present invention has the following advantages: ① No need to mix with bone broth, it can be directly brewed in boiling water and eaten, which is more convenient and quick, and can enjoy delicious food anytime and anywhere; ② Freeze-dried technology, which reduces the loss of nutrients during processing, and can better restore the taste and taste of grits soup; ③ With the help of modern industrial technology, the traditional grits soup is made into a leisure convenience food, which solves the problem of making traditional grits soup to a certain extent. The problems of complex craftsmanship, long production time and difficulty in long-term preservation are the product of the ingenious combination of traditional craftsmanship and modern industry.

Detailed ways

Example 1

As an implementation method of the present invention, a convenient freeze-dried chicken grits soup includes the following components: 80 parts of chicken, 400 parts of egg liquid, 250 parts of water, 40 parts of wheat kernel rice, 5 parts of dehydrated coriander, and 100 parts of flour , 10 parts of edible salt, 20 parts of white pepper powder, 10 parts of monosodium glutamate, 100 parts of paste chicken essence.

In the present invention, the method for preparing the above-mentioned convenient freeze-dried chicken grits soup comprises the following steps:

(1) Production of concentrated stock soup:

①Preparation of seasoning sauce: Add edible salt, white pepper powder, and monosodium glutamate to the water according to the ratio of raw materials, boil it, add chicken essence in paste form to fully dissolve, then add low-gluten flour, continue heating and gelatinizing after the flour dissolves, and wait until the original soup is concentrated to thick Sauce-like, set aside to cool;

② Egg flower processing: After the sterilized and shelled fresh eggs are evenly beaten in the egg beater, they are filtered to remove the broken shells, ligaments, yolk film, etc. in the egg shells; the beaten egg liquid is slowly poured into the egg and stirred In the slightly boiling water, after the egg liquid is boiled into egg flower, take it out of the pot immediately, collect the egg flower and cool it quickly with cold water, and then make the flake egg flower;

③Preparation of concentrated stock soup: mix seasoning sauce and egg flower at a ratio of 20:1, and stir evenly;

(2) Wheat kernel production:

① Wheat kernel acceptance and pretreatment: select fresh and plump wheat kernels with normal flavor, remove moldy, insect-eaten, and dry fruit grains, sieve off residual wheat husks, and wash them under running water;

②Cooking: Boil the wheat kernels in boiling water for 20-30 minutes until they are cooked. You can adjust the cooking time according to the desired degree of softness. Drain the excess water from the cooked wheat kernels and dry the surface;

(3) Chicken production:

① Chicken acceptance and pretreatment: Select frozen chicken that meets the requirements, thaw it under running water, trim and remove impurities such as skin, tendon, fat, etc., rinse with clean water to remove blood and dirt, drain and cut into filaments;

② Preparation of marinade: The marinade formula is 5kg of chicken, 300g of spices (35g each of star anise and cinnamon, 25g each of peppercorns and white peppercorns, 20g each of nutmeg, cumin, and grass fruit, coriander seeds, Angelica dahurica, Galangal, 10g of fragrant leaves, 30g of dried peppers, 50g of dried lotus leaves), 650g of condiments (150g of fresh ginger, 250g of scallions, 100g of garlic cloves and carrots, 50g of coriander root), 1600g of seasonings (250g of white soy sauce, 200g of cooking wine, raw pump 300g, salt 600g, chicken bouillon 100g, sugar 150g); spices and condiments are rinsed with running water to remove impurities, and then wrapped into spice packets and condiment packets with clean gauze; Spice packs, condiment packs, add seasonings, simmer for 30 minutes on medium-low heat to get marinade;

③Marinate: Take the pot, add marinade and boil until boiling, then add chicken shreds, turn to low heat and simmer for about 10 minutes, then turn off the heat, soak for another 30 minutes, then remove and drain;

(4) Production of freeze-dried blocks

①Injection molding: Pour the same amount of concentrated stock soup into a 5*3.2*4cm square with a single capacity of 60ml. Put the dehydrated coriander, cooked wheat kernels and marinated chicken shreds on the grid of the tray;

② Pre-freezing: Put the tray into the freezer for pre-freezing, keep the storage temperature at -35°C, and pre-freeze for 3-8 hours;

③ Freeze-drying: put the tray into the freeze dryer to dry, start the condensation system half an hour before feeding to make it operate normally, the temperature of the material circulation refrigerant reaches below -40°C, turn on the vacuum pump unit, vacuumize to below 30Pa, and start heating 98-85°C for 6 hours, 85-70°C for 12 hours, 70-50°C for 8 hours, then remove the tray from the freeze dryer, the drying is complete, and the moisture content of the obtained material block is less than 5%;

④Demoulding and packaging: take the whole freeze-dried block out of the mold and vacuum pack it in a 9*13cm aluminum foil bag;

⑤ Boxing and sealing: package a whole freeze-dried block and disposable tableware in a 12-ounce convenient box with a capacity of 360 ml;

⑥Inspection: Check the physical and chemical indicators of the product. After passing the test, it can be packaged and packed to obtain the finished freeze-dried chicken grits soup.

Example 2

As a preferred implementation method of the present invention, a convenient freeze-dried chicken grits soup includes the following components: 100 parts of chicken, 500 parts of egg liquid, 300 parts of water, 50 parts of wheat kernel rice, 10 parts of dehydrated coriander, 150 parts of flour, 20 parts of edible salt, 30 parts of white pepper powder, 15 parts of monosodium glutamate, 180 parts of creamy chicken essence.

In the present invention, the method for preparing the above-mentioned convenient freeze-dried chicken grits soup comprises the following steps:

(1) Production of concentrated stock soup:

Production of seasoning sauce: Add edible salt, white pepper powder, and monosodium glutamate to the water according to the proportion of raw materials, boil it, add chicken essence in paste form to fully dissolve, then add low-gluten flour, continue heating and gelatinizing after the flour dissolves, wait until the original soup is concentrated to a thick sauce shape, set aside to cool;

Egg flower processing: After sterilized and shelled fresh eggs are evenly beaten in the egg beater, they are filtered to remove broken shells, ligatures, and yolk membranes in the egg shells; slowly pour the beaten egg liquid into the egg and stir In slightly boiling water, take the egg liquid out of the pot immediately after the egg liquid is boiled into egg flowers, collect the egg flowers and cool them quickly with cold water to make flake egg flowers;

Concentrated stock soup production: mix the seasoning sauce and egg drop at a ratio of 20:1, and stir evenly;

(2) Wheat kernel production:

Wheat kernel acceptance and pretreatment: select fresh and plump wheat kernels with normal flavor, remove moldy, insect-eaten, and dry fruit grains, sieve off residual wheat husks, and wash with running water;

Cooking: Boil the wheat kernels in boiling water for 20-30 minutes until they are cooked. You can adjust the cooking time according to the desired degree of softness. Drain the excess water from the cooked wheat kernels and dry the surface;

(3) Chicken production:

Chicken acceptance and pretreatment: select frozen chicken that meets the requirements, thaw it under running water, repair and remove impurities such as skin, tendons, fat, etc., rinse with clean water to remove blood and dirt, drain and cut into filaments;

Preparation of marinade: The marinade formula is 5kg of chicken, 300g of spices (35g each of star anise and cinnamon, 25g each of peppercorns and white peppercorns, 20g each of nutmeg, fennel, grass fruit, coriander seeds, angelica dahurica, ginger, fragrant 10g each leaf, 30g dried chili, 50g dried lotus leaf), 650g seasoning (150g fresh ginger, 250g green onion, 100g each garlic clove, carrot, 50g coriander root), 1600g seasoning (250g white soy sauce, 200g cooking wine, light soy sauce 300g, salt 600g, chicken bouillon 100g, sugar 150g); the spices and condiments are washed with running water to remove impurities, and then wrapped into spice packets and condiment packets with clean gauze; take a stainless steel bucket, pour 25kg of clean water into the fire and boil, put the spices in Packets, seasoning packets, add seasonings, cook for 30 minutes on medium-low heat to get marinade;

Marinate: Take the pot, add marinade and boil until boiling, then add chicken shreds, turn to low heat and cook for about 10 minutes, then turn off the heat, soak for another 30 minutes, then remove and drain;

(4) Production of freeze-dried blocks

Injection molding: Pour the same amount of concentrated stock soup into a 5*3.2*4cm square with a single capacity of 60 ml. Put the dehydrated coriander, cooked wheat kernels and marinated chicken shreds on the grid of the tray;

Pre-freezing: Put the tray into the freezer for pre-freezing, keep the storage temperature at -35°C, and pre-freeze for 3-8 hours;

③ Freeze-drying: put the tray into the freeze dryer to dry, start the condensation system half an hour before feeding to make it operate normally, the temperature of the material circulation refrigerant reaches below -40°C, turn on the vacuum pump unit, vacuumize to below 30Pa, and start heating 98-85°C for 6 hours, 85-70°C for 12 hours, 70-50°C for 8 hours, then remove the tray from the freeze dryer, the drying is complete, and the moisture content of the obtained material block is less than 5%;

④Demoulding and packaging: take the whole freeze-dried block out of the mold and vacuum pack it in a 9*13cm aluminum foil bag;

⑤ Boxing and sealing: package a whole freeze-dried block and disposable tableware in a 12-ounce convenient box with a capacity of 360 ml;

⑥Inspection: Check the physical and chemical indicators of the product. After passing the test, it can be packaged and packed to obtain the finished freeze-dried chicken grits soup.

The above is a preferred embodiment of the present invention, it should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, such as:

1. Replace chicken with other meats: pork, beef, rabbit, fish, lamb, etc.;

2. Replace wheat kernels with other grains: rice, wheat, oats, corn, mung beans, etc.;

3. Replace coriander with other vegetables: green onions, shiitake mushrooms, dried bamboo shoots, tofu, carrots, etc.;

These improvements and modifications are also regarded as the protection scope of the present invention.

Claims (2)

1. A convenient freeze-dried chicken grits soup is characterized in that it is made of the following raw materials by weight: 80-100 parts of chicken, 400-500 parts of egg liquid, 250-300 parts of water, 40-50 parts of wheat kernel rice 50 parts, 5-10 parts of dehydrated parsley, 100-200 parts of low-gluten flour, 10-20 parts of edible salt, 20-40 parts of white pepper powder, 10-20 parts of monosodium glutamate, 100-200 parts of creamy chicken essence. 2. a convenient freeze-dried chicken grits soup as claimed in claim 1 and preparation method thereof, is characterized in that, it comprises the following steps: (1) Production of concentrated stock soup: Production of seasoning sauce: Add edible salt, white pepper powder, and monosodium glutamate to the water according to the proportion of raw materials, boil it, add chicken essence in paste form to fully dissolve, then add low-gluten flour, continue heating and gelatinizing after the flour dissolves, wait until the original soup is concentrated to a thick sauce shape, set aside to cool; Egg flower processing: After sterilized and shelled fresh eggs are evenly beaten in the egg beater, they are filtered to remove broken shells, ligatures, and yolk membranes in the egg shells; slowly pour the beaten egg liquid into the egg and stir In slightly boiling water, take the egg liquid out of the pot immediately after the egg liquid is boiled into egg flowers, collect the egg flowers and cool them quickly with cold water to make flake egg flowers; Concentrated stock soup production: mix the seasoning sauce and egg drop at a ratio of 20:1, and stir evenly; (2) Wheat kernel production: Wheat kernel acceptance and pretreatment: select fresh and plump wheat kernels with normal flavor, remove moldy, insect-eaten, and dry fruit grains, sieve off residual wheat husks, and wash with running water; Cooking: Boil the wheat kernels in boiling water for 20-30 minutes until they are cooked. You can adjust the cooking time according to the desired degree of softness. Drain the excess water from the cooked wheat kernels and dry the surface; (3) Chicken production: Chicken acceptance and pretreatment: select frozen chicken that meets the requirements, thaw it under running water, repair and remove impurities such as skin, tendons, fat, etc., rinse with clean water to remove blood and dirt, drain and cut into filaments; Preparation of marinade: The marinade formula is 5kg of chicken, 300g of spices (35g each of star anise and cinnamon, 25g each of peppercorns and white peppercorns, 20g each of nutmeg, fennel, grass fruit, coriander seeds, angelica dahurica, ginger, fragrant 10g each leaf, 30g dried chili, 50g dried lotus leaf), 650g seasoning (150g fresh ginger, 250g green onion, 100g each garlic clove, carrot, 50g coriander root), 1600g seasoning (250g white soy sauce, 200g cooking wine, light soy sauce 300g, salt 600g, chicken bouillon 100g, sugar 150g); spices and condiments are rinsed with running water to remove impurities, and then wrapped into spice packets and condiment packets with clean gauze; take a stainless steel bucket, pour 25kg of clean water into a high heat, boil, add spices Packets, seasoning packets, add seasonings, cook for 30 minutes on medium-low heat to get marinade; Marinate: Take the pot, add marinade and boil until boiling, then add chicken shreds, turn to low heat and cook for about 10 minutes, then turn off the heat, soak for another 30 minutes, then remove and drain; (4) Production of freeze-dried blocks: Injection molding: Pour the same amount of concentrated stock soup into a 5*3.2*4cm square with a single capacity of 60ml, and put dehydrated coriander, cooked wheat kernels and marinated chicken shreds into the square of the tray; Pre-freezing: Put the tray into the freezer for pre-freezing, keep the storage temperature at -35°C, and pre-freeze for 3-8 hours; ③ Freeze-drying: put the tray into the freeze dryer to dry, start the condensation system half an hour before feeding to make it operate normally, the temperature of the material circulation refrigerant reaches below -40°C, turn on the vacuum pump unit, vacuumize to below 30Pa, and start heating 98-85°C for 6 hours, 85-70°C for 12 hours, 70-50°C for 8 hours, then remove the tray from the freeze dryer, the drying is complete, and the moisture content of the obtained material block is less than 5%; ④Demoulding and packaging: take the whole freeze-dried block out of the mold and vacuum pack it in a 9*13cm aluminum foil bag; ⑤ Boxing and sealing: package a whole freeze-dried block and disposable tableware in a 12-ounce convenient box with a capacity of 360 ml; ⑥Inspection: Check the physical and chemical indicators of the product. After passing the test, it can be packaged and packed to obtain the finished freeze-dried chicken grits soup.