Abstract：In the present study, the production of chicken soup from hens was investigated. The optimal formulation of
traditional Chinese medicinal materials for maximizing the sensory quality of chicken soup was 7 g of galangal, 15 g of
Sichuan pepper, 15 g of dried tangerine peel, 15 g of star anise, 6 g of cinnamon, 5 g of jujube, 5 g of Chinese wolfberry, and
5 g of Chinese angelica. Using an L9(34) orthogonal array design, the optimal chicken soup recipe was curing with compound
phosphate at a dose of 0.071 g/mL, heating at 20 ℃ until the boiling point, cooking at 95 ℃ for 90 min and salt addition.
2012, Vol. 26 
