Pure chicken powder and production process thereof

A production process, chicken powder technology, applied in application, food preparation, food science, etc., can solve the problems of blank production technology and high product cost, and achieve the effect of low product cost and simple process

Active Publication Date: 2011-04-06
成坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, flavored condiments represented by chicken essence and chicken powder have developed rapidly, requiring a large amount of pure chicken powder as the key raw material. The raw chicken powder currently on the market is mainly made of chicken breast meat and added various ingredients after thermal reaction. High-end raw chicken powder with high product cost, barbecue flavor, and stewed flavor mainly relies on imports, and the production technology of such products with chicken skeletons as the main raw material is still blank in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] Process flow: Raw material → high pressure cooking → batching → refining → high pressure homogenization → sterilization → spray drying → cooling → sieving → packaging

[0031] Process points:

[0032] (1) Raw material ratio: 60% chicken skeleton, 35% breast meat, 5% suet;

[0033] (2) High pressure cooking: 115°C, 120 minutes;

[0034] (3) Ingredients: by weight of raw materials, add 0.3% of salt; 0.2% of monosodium glutamate; 0.1% of IMP (full name in Chinese: disodium 5'-inosinate); 0.5% of molecularly distilled monoglyceride; 0.15% of sodium citrate; Antioxidant 0.02%;

[0035] (4) Refining: coarse crushing first, then through three-stage colloid mill refining, the last stage colloid mill is controlled below 20 μm, and the total solids are controlled at about 30%;

[0036] (5) High pressure homogenization: homogenization pressure 40MPa;

[0037] (6) Sterilization: heat to 90°C and keep for 25 minutes;

[0038] (7) Spray drying: the air inlet temperature is 200°C...

example 2

[0044] Process flow: Raw material → high pressure cooking → batching → refining → high pressure homogenization → sterilization → spray drying → cooling → sieving → packaging

[0045] Process points:

[0046] (1) Raw material ratio: 60% chicken skeleton, 32% breast meat, 8% suet;

[0047] (2) High pressure cooking: 121°C, 90 minutes;

[0048] (3) Ingredients: by weight of raw materials, add 0.3% of salt; 0.2% of monosodium glutamate; 0.08% of IMP (full name in Chinese: 5'-inosinate disodium); 0.6% of molecularly distilled monoglyceride; 0.1% of sodium citrate; Antioxidant 0.02%;

[0049] (4) Refining: coarse crushing first, then through three-stage colloid mill refining, the last stage colloid mill is controlled below 20 μm, and the total solids are controlled at about 30%;

[0050] (5) High pressure homogenization: homogenization pressure 30MPa;

[0051] (6) Sterilization: heat to 90°C and keep for 20 minutes;

[0052] (7) Spray drying: the air inlet temperature is 210°C,...

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PUM

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Abstract

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

Description

technical field [0001] The invention belongs to the technical field of poultry meat food processing, and more specifically relates to a pure chicken powder and a production process thereof. Background technique [0002] In recent years, flavored condiments represented by chicken essence and chicken powder have developed rapidly, requiring a large amount of pure chicken powder as the key raw material. The raw chicken powder currently on the market is mainly made of chicken breast meat and added various ingredients after thermal reaction. Made, high product cost, barbecue flavor, high-end raw chicken powder with stewed flavor mainly depends on imports, and the production technology of this type of product with chicken skeleton as the main raw material is still blank in China. [0003] purpose of invention [0004] The object of the present invention is to provide a raw material pure chicken powder and its production process for chicken-flavored condiments with a stewed flavor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/221A23L1/227A23L13/50A23L13/20A23L27/10A23L27/21
Inventor 成坚
Owner 成坚
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