Method for preparing chicken powder by using chicken skeleton and chicken skin

A technology of chicken skeleton and chicken skin, which is applied in the field of preparing chicken powder by using chicken skeleton and chicken skin, can solve the problems of waste and low utilization rate of chicken skeleton, and achieve the effects of avoiding losses, low raw materials, and easy availability of raw materials

Active Publication Date: 2011-04-13
HENAN YONGDA MEIJI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the chicken skin contains more lipids, many people will remove the chicken skin when eating chicken. In addition, the utilization rate of the chicken ske

Method used

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  • Method for preparing chicken powder by using chicken skeleton and chicken skin

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method utilizing chicken skeleton and chicken skin of the present invention to prepare chicken powder is carried out in the following steps:

[0021] (1) Frying: 95 parts by weight of the chicken skeleton and 5 parts by weight of the chicken skin are fried; the frying temperature is 150-200° C., and the frying time is 40-80 seconds.

[0022] (2) Stewed in stew: with the old soup of 20 parts by weight, the water of 100 parts by weight, the cinnamon bark of 0.5 parts by weight, the clove of 0.03 parts by weight, the nutmeg of 0.25 parts by weight, the spinach of 0.03 parts by weight (please check whether the name correct), 0.25 parts by weight of Cao Guo, 0.4 parts by weight of Angelica dahurica, 0.1 parts by weight of Amomi, 0.3 parts by weight of ginger and the salt of 5-6 parts by weight and the fried chicken skeleton obtained by step (1) and The chicken skins are put together into a high-pressure extraction tank and stewed; the stewed temperature is 90-100°C, and ...

Embodiment 2

[0028] The method utilizing chicken skeleton and chicken skin of the present invention to prepare chicken powder is carried out in the following steps:

[0029] (1) Frying: 95 parts by weight of chicken skeleton and 8 parts by weight of chicken skin were fried; the frying temperature was 150° C., and the frying time was 80 seconds.

[0030] (2) stewed in stew: the old soup of 25 parts by weight, the water of 100 parts by weight, the cinnamon bark of 0.8 parts by weight, the clove of 0.05 parts by weight, the nutmeg of 0.5 parts by weight, the spinach of 0.05 parts by weight, the grass of 0.5 parts by weight Fruit, the Angelica dahurica of 0.6 weight part, the Amomum amomum of 0.2 weight part, the ginger of 0.1-0.5 weight part and the salt of 6 weight parts and the fried chicken skeleton that step (1) obtains and chicken skin drop into together in the high-pressure extraction tank Stewed; stewed temperature is 100 ℃, stewed time 90 minutes.

[0031] (3) High-pressure extractio...

Embodiment 3

[0036] The method utilizing chicken skeleton and chicken skin of the present invention to prepare chicken powder is carried out in the following steps:

[0037] (1) Frying: 90 parts by weight of the chicken skeleton and 3 parts by weight of the chicken skin were fried; the frying temperature was 180° C., and the frying time was 60 seconds.

[0038] (2) Stewed in stew: the old soup of 15 parts by weight, the water of 100 parts by weight, the cinnamon bark of 03 parts by weight, the clove of 0.02 parts by weight, the nutmeg of 0.1 parts by weight, the spinach of 0.02 parts by weight, the grass of 0.1 parts by weight Fruit, the Angelica dahurica of 0.2 weight part, the Amomum amomum of 0.05 weight part, the ginger of 0.1-0.5 weight part and the salt of 5 weight parts and the fried chicken skeleton that step (1) obtains and chicken skin drop into together in the high-pressure extraction tank Stewed; stewed temperature is 95 ℃, stewed time 100 minutes.

[0039] (3) High-pressure e...

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Abstract

The invention discloses a method for preparing chicken powder by using chicken skeleton and chicken skin. The chicken skeleton and the chicken skin are used as raw materials; a Daokou roast chicken formula and a Daokou roast chicken process are adopted; and the chicken powder is prepared by frying, halogenation reaction to produce fragrance, high-pressure low-temperature extraction, separation, concentration, homogenizing and spray drying. The method has low-cost and easily-obtained product raw materials, is convenient for industrialized production, and can be used for scale production; the processes of high-pressure low-temperature extraction, low-temperature vacuum concentration, spry drying and the like adopted during processing the product can well preserve fragrance and flavor of the product and avoid the loss of the fragrance and the flavor; and because the fragrance and the flavor of the product are accepted by customers, the product can be added into food of different saline tastes, the variety of the product is increased, and the product is widely applied in households, catering industry and food industry.

Description

technical field [0001] The invention belongs to the technical field of edible condiments, and in particular relates to a method for preparing chicken powder by utilizing chicken skeleton and chicken skin. Background technique [0002] Chicken powder is not only delicious, but also rich in nutrients, and has always been loved by consumers. At present, the production of chicken powder is mainly the main raw material of high-quality fresh chicken flavor, and the production cost is relatively high. Because the chicken skin contains more lipids, many people will remove the chicken skin when eating chicken. In addition, the utilization rate of the chicken skeleton in chicken production is relatively low, and both the chicken skin and the chicken skeleton are rich in nutrients. Abandoning will inevitably lead to waste. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned problems existing in the prior art, and to provide a meth...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/312A23L1/315A23L27/14A23L13/20A23L13/50
Inventor 王俊青
Owner HENAN YONGDA MEIJI FOOD CO LTD
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