Abstract: In order to explore the relationship between stew process and soup quality in steaming oven, selected ginseng chicken soup to explore stew process of ginseng chicken soup by analyzing the heating rate, sensory evaluation and ginsenoside content. The results showed that the appropriate combination of baking tube and steam can improve the sensory quality of the soup and be beneficial to the dissolution and retention of ginsenosides in the soup by comparing 4 kinds of stew process in steaming oven. In process D (stewed at 220 ℃ for 30 min, then turned at 150 ℃ for 30 min, roasted and steamed), ginseng chicken soup has obvious umami, rich and mellow, and ginsenoside Re and Rg1 contents in the soup reach 15.01 mg/L, which is a steaming oven stewing process with good nutrition retention and good sense of stewing soup.

Key words: Steaming oven, Ginseng chicken soup, Heating, Ginsenoside, Sensory quality