Solid Material Formula of Small Fragrant Chicken Soup Stock and Improvement of Boiling Process

Chaohang Chen, Dandan Lu, Maozhao Wu, Haiyan Wang, Jie Xie, Guanghui Yang, Shoumei Wan, Lingling Xiao, Shengxian Pan and Jinyu Zhao

Asian Agricultural Research, 2023, vol. 15, issue 10

Abstract: [Objectives] To study the solid material formula and boiling process of Small Fragrant Chicken Soup Stock. [Methods] Small fragrant chicken and edible fungi were used as the main raw materials to prepare instant chicken and Morchella esculenta soup stock, and the influencing factors such as solid material ratio, ratio of liquid to material, time and temperature were studied, and the optimal formula and process of the soup stock were screened out through sensory and instrument evaluation experiments. [Results] The optimal formula and process of Small Fragrant Chicken Soup Stock were as follows: small fragrant chicken 40%, M. esculenta 6%, Lyophyllum decastes 3% and Lentinus edodes 1.5%; the ratio of liquid to material was 2.5：1, the boiling time was 2 h, and the boiling temperature was 120 ℃.Under these conditions, the sensory score of Small Fragrant Chicken Soup Stock was the best. [Conclusions] This study provided a theoretical basis for the industrial production of edible mushroom prepared dishes.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2023
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/342008/files/S ... oiling%20Process.PDF (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:asagre:342008

DOI: 10.22004/ag.econ.342008

Access Statistics for this article

More articles in Asian Agricultural Research from USA-China Science and Culture Media Corporation
Bibliographic data for series maintained by AgEcon Search ().