Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method

A technology for seasoning and concentrating chicken, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of ignoring the rich nutrition and low utilization efficiency of concentrated chicken juice, so as to improve the utilization rate of raw materials, ensure hygiene, and ensure simplicity Effect

Active Publication Date: 2009-08-19
GUANGDONG JIAHAO FOOD
View PDF1 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation process of this invention includes the steps of selecting chicken bones, high-temperature cooking, solid-liquid separation, concentrated emulsification, heating and filling, etc. It mainly obtains bone glue and oil through cooking, so the utilization efficiency is not high, and it is mainly used for hot pot bottom material. Thus ignoring the nutrient-dense requirement of concentrated chicken juice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select 17kg of fresh and high-quality chicken frames, wash them and put them into a horizontal high-pressure cooking tank, add 35kg of water, cook them under high pressure at 0.15MPa for 30 minutes, and then use a crushing and beating machine to crush the cooked chicken frames into chicken bone slurry; Pour the chicken bone slurry into a jacketed pot that can scrape the sides and bottom, can be stirred, can display and control temperature, and can be dumped, and add 52g of high-efficiency and specific compound protease, including 39g of endonuclease and 13g of exopeptidase , then enzymatically hydrolyze the mud for 2.5 hours at 54°C and pH 6, and the Brix value (soluble solids) of the enzyme liquid quality control is 8% to 10%; Mesh and 100 mesh sieves are graded and filtered to remove bone grains, and the obtained filtrate is poured into a stirring and temperature-controllable batching tank, and 10% by weight of salt is added as an auxiliary material. The temperature is...

Embodiment 2

[0030] Select 18kg of fresh and high-quality chicken racks, wash them and put them into a horizontal high-pressure cooking tank, add 54kg of water, cook them under high pressure at 0.16MPa for 60min, and then use a crushing and beating machine to crush the cooked chicken racks into chicken bone slurry; Pour the chicken bone slurry into a jacketed pot that can scrape the sides and scrape the bottom, can be stirred, can display and control the temperature, and can be dumped, and add 210g of high-efficiency and specific compound protease, in which the ratio of endonuclease and exopeptidase is the same as above , then enzymatically hydrolyze the mud for 3.5 hours at 58°C and pH 7, and the Brix value (soluble solids) of the enzyme liquid quality control is 8% to 10%; the enzymolyzed mud is passed through 60 mesh, 80 Mesh and 100 mesh sieves to remove bone grains, then pour the obtained filtrate into a stirring and temperature-controllable batching tank, add 10% salt as an auxiliary ...

Embodiment 3

[0032] Select 20kg of fresh and high-quality chicken frames, wash them and put them into a horizontal high-pressure cooking tank, add 50kg of water, cook them under high pressure at 0.15MPa for 50min, and then use a crushing and beating machine to crush the cooked chicken frames into chicken bone slurry; Pour the chicken bone slurry into a jacketed pot that can be scraped and scraped, can be stirred, can display and control temperature, and can be poured, and add 140g of high-efficiency and specific compound protease, in which the ratio of endonuclease and exopeptidase is the same as above , then enzymatically hydrolyze the mud for 3 hours at 54°C and pH 6, and the Brix value (soluble solids) of the enzyme liquid quality control is 8% to 10%; pass the enzymatically hydrolyzed mud through 60 mesh and 80 mesh respectively , 100-mesh sieve to remove the bone grains, then pour the obtained filtrate into a stirring and temperature-controllable batching tank, add 10% salt as an auxil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing a concentrated chicken broth flavoring and the flavoring prepared by the method. The flavoring is obtained through the following steps: using a high-pressure steam boiling chicken bracket to break a chicken into chicken bone slurry, adding certain quantity of proteinase to perform enzymolysis, performing even colloid milling on the enzymolysis liquid, and performing high-temperature sterilization on the material liquor after the colloid milling and filling the material liquor to obtain the concentrated chicken broth flavoring. The concentrated chicken broth flavoring prepared by the preparation process has original taste and flavor, delicious mouthfeel and abundant nutrition. Furthermore, the raw material utilization rate is high so that the cost is reduced effectively, the total preparation cost accords with the prior market price requirement, and the concentrated chicken broth flavoring can be completely applied to industrial production.

Description

technical field [0001] The invention relates to a food seasoning for catering industry and household use, more specifically, relates to a preparation method of concentrated chicken juice seasoning and the seasoning prepared by the method. Background technique [0002] The development of umami condiments in China has mainly experienced four stages: monosodium glutamate, special umami monosodium glutamate, chicken essence chicken powder seasoning and chicken juice. Monosodium glutamate is a sodium salt of glutamic acid. It is a substance with umami taste. Its scientific name is sodium glutamate, also known as monosodium glutamate. MSG is a recognized umami seasoning in the world and in the field of consumer products. The earliest industrialization of MSG originated in Japan in the early 20th century and entered China in the 1920s. Extra fresh MSG (also known as super fresh MSG or strong MSG) is to add flavor nucleotides such as inosinic acid and guanylic acid to MSG to improv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/221A23L27/10
Inventor 陈志雄
Owner GUANGDONG JIAHAO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com