Process Analysis of the Stewing Method of Chicken Soup Based on A Combi-steamer
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Abstract:
To explore the relationship between the stewing mode and chicken soup quality, the free amino acid and volatile flavor substance contents of chicken soup under different stewing modes were analyzed using a combi-steamer. Differences in the odor and taste of chicken soup under different stewing modes were analyzed using electronic nose and electronic tongue. The differences in the flavor of chicken soup were examined using principal component, cluster analysis, and Pearson correlation coefficients to determine the stewing conditions of chicken soup in the universal steam oven. The results showed that the chicken soup stewed under this condition was light yellow with small oil slick on the surface; the soup had an obvious fresh flavor, strong aroma, mellow taste, and clear sweet aftertaste. The total content of free amino acids in the soup reached 117.97 mg/100 g. There were 39 volatile flavor substances, including 15 aldehydes, 9 alcohols, 8 esters, 3 ketones and 4 others. Comparison of samples prepared using six stewing modes showed that those stewed in mode 4 (steaming mode, 100% humidity; after cooking at 140 ℃ for 20 min; after cooking at 100 ℃ for 60 min), which is an energy-saving stewing mode, had good flavor, relatively high total free amino acid content, rich volatile flavor substances, and relatively short stewing time, which imparts a good flavor to the finished product.
