Method for preparing non-meat roast chicken powder and duck powdered meat from degreasing soybean meal

Abstract

The invention relates to a method for preparing non-meat source baked chicken powder and duck powder by using defatted soybean meal, the method can effectively solve the production of the non-meat source baked chicken power and the duck power and meet various needs; the technical proposal for realization is as follows: the non-meat source pure natural raw materials of the defatted soybean meal, yeast extract and corn starch are concentrated, degraded, rearranged and carried out the thermal decomposition reaction in a twin-screw extrusion-expansion machine, a micro-porous expanded solid is obtained, the micro-porous expanded solid is matched with other seasoning liquid and compound amino acid components in a soaking way, the micro-porous expanded solid is sent to a belt dryer by using the continuous way for carrying out the drying, then non-meat source meat flavor powder is prepared, and the non-meat source meat flavor powder is further combined with other components to prepare the baked chicken powder, the duck powder and other seasonings with various flavors; the non-meat source baked chicken powder and duck powder are substitutes of meat source baked chicken power and the duck power, the yield is high, the cost is low, the protein content is high, the aroma and the flavor are thick and vivid, the wide and harmonious meat flavor from the stewing to the barbecuing can be formed, thereby havinggood economic and social benefits.

Description

1. Technical field [0001] The invention relates to a method for preparing non-meat source roast chicken powder and duck meat powder from defatted soybean meal. 2. Background technology [0002] Condiments are necessary in people's lives, and the food industry is an eternal industry related to people's livelihood. Ensuring food safety is the prerequisite for the survival and development of the food industry, and it is also the first element for consumers to choose food. The hotspot of equipment research. To ensure food safety, it is not only necessary to supervise and control the end products, but also to expand the trend. [0003] Chicken and duck are meat that people like to eat, and their taste is delicious, but the current large-scale use of livestock and poultry vaccines, veterinary drugs, biological hormones and feed additives makes livestock and poultry meat a potential safety problem. With the improvement of living standards, "vegetarian, nutritious, delicious, heal...

AI Technical Summary

Problems solved by technology

[0004] In addition, the reaction process of traditional meat flavor powder is separated from the drying process. The reactant usually contains about 40% water, and the reaction time is as long as 5 hours. Stirring while reacting, the reaction product is paste or fluid. Paste or powder products need to be further concentrated and dried. There are problems such as long drying time, high energy consumption, high flavor loss and low production efficiency.

[0005] Therefore, the high cost, low efficiency and application limitations in the production of meat-derived meat flavor powder are unsatisfactory

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