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Method for processing chicken essence by using chicken osseins

A technology of chicken flavor essence and chicken bone element, which is applied in application, food preparation, food science and other directions, can solve the problems of insufficient protein content, affecting promotion and application, waste of meat resources, etc. value, the effect of high protein content

Active Publication Date: 2011-02-09
HENAN YONGDA MEIJI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that a lot of meat resources are wasted, the protein content is insufficient, and the cost is high
Its shortcoming is lack of aroma, which affects a large number of promotion and application in the food industry

Method used

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  • Method for processing chicken essence by using chicken osseins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method of utilizing chicken bone element to process chicken flavor essence of the present invention, this method is carried out according to the following steps:

[0019] (1) Enzymolysis: Put the chicken bone extract into the enzymatic hydrolysis tank, open the heating valve, start the stirring device to keep the temperature of the chicken bone extract at 50°C-60°C, put in the dissolved compound protease aqueous solution, the amount of compound protease added It is 1-2% of chicken bone quality. After carrying out enzymolysis for 1 hour, put in the dissolved flavor protease aqueous solution, and the addition amount of flavor protease is 0.5-1% of the chicken bone mass. Carry out enzymatic hydrolysis for 4 hours to obtain an enzymatic hydrolysis solution;

[0020] (2) Maillard reaction: then 30-60 parts by weight of the enzymolysis solution obtained in step (1), 5-15 parts by weight of white sugar, 2-10 parts by weight of xylose, and 1-4 parts by weight of cysteine ​...

Embodiment 2

[0024] The method of utilizing chicken bone element to process chicken flavor essence of the present invention, this method is carried out according to the following steps:

[0025] (1) Enzymolysis: Put the chicken bone extract into the enzymolysis tank, open the heating valve, start the stirring device to keep the temperature of the chicken bone extract at 50°C, put in the dissolved composite protease aqueous solution, and the amount of the composite protease added is chicken 1-2% of bone mass. After carrying out enzymolysis for 1 hour, put in the dissolved flavor protease aqueous solution, and the addition amount of flavor protease is 0.5-1% of the chicken bone mass. Carry out enzymatic hydrolysis for 4 hours to obtain an enzymatic hydrolysis solution;

[0026] (2) Maillard reaction: then 30 parts by weight of the enzymolysis solution obtained in step (1), 10 parts by weight of white sugar, 8 parts by weight of xylose, 3 parts by weight of cysteine ​​salt, 2 parts by weight...

Embodiment 3

[0030] The method of utilizing chicken bone element to process chicken flavor essence of the present invention, this method is carried out according to the following steps:

[0031] (1) Enzymolysis: Put the chicken bone into the enzymolysis tank, open the heating valve, start the stirring device to keep the temperature of the chicken bone at 55°C, put in the dissolved compound protease, the amount of the compound protease added is chicken bone 1-2% of the mass. After carrying out enzymolysis for 1 hour, drop in the flavor protease that has dissolved, and the addition amount of flavor protease is 0.5-1% of the mass of chicken bone. Carry out enzymatic hydrolysis for 4 hours to obtain an enzymatic hydrolysis solution;

[0032] (2) Maillard reaction: then 40 parts by weight of the enzymolysis solution obtained in step (1), 10 parts by weight of white sugar, 2 parts by weight of xylose, 1 part by weight of cysteine ​​salt, 1 part by weight of alanine, 2 parts by weight of glycin...

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Abstract

The invention relates to a method for processing chicken essence by using chicken osseins, which carries out enzymolysis, Maillard reaction, proportioning and homogenizing on osseins the protein content of which is more than 30% to prepare the chicken essence product. By using chicken osseins to produce the chicken essence, the invention can lower the cost of the chicken essence and raise the added value of the product; the product has the advantages of high protein content and increased nutritional ingredients; and the product has full flesh odor and sufficient chicken fragrance, and can be widely used for the seasoning and the flavor enhancing of various salty foods such as meat products, vegetable products, fast foods, bean products, condiments, instant noodle seasoning packs and the like.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, and in particular relates to a method for processing chicken flavor essence with chicken bone extract. Background technique [0002] At present, meat flavors produced by flavor manufacturers are all made of chicken breast, which are minced, steamed, enzymatically hydrolyzed, Maillard reaction, and blended to form meat flavor products. At present, they are widely used in the food industry for flavoring and seasoning. Its shortcoming is that a large amount of meat resources are wasted, the protein content is insufficient, and the cost is higher. In addition, domestic bone processing enterprises make bone and bone broth products through crushing, high-pressure cooking, separation, rest, concentration, and blending, and they have a certain market share in the catering industry. Its shortcoming is that fragrance is not enough, influences a large amount of popularization and application in foo...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 王俊青
Owner HENAN YONGDA MEIJI FOOD CO LTD
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