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| Effects of Processing Technology on the Quality of Chicken Soup and Chicken |
| CHEN Wen-ping;LI Xia;LIU Chen-yan |
| Beijing Huayu Food Stuff Co. Ltd., Beijing 101209, China |
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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.
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2012, Vol. 26 
