Method for preparing chicken essence by using bone residue enzymolysis concentrate

A technology of concentrate and bone residue enzyme, which is applied in the field of chicken essence preparation, can solve the problems of low utilization rate of bone residue and the like, and achieve the effects of good chicken fat flavor, good meat removal effect and good hydrolysis effect.

Inactive Publication Date: 2011-06-29
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved in the present invention is that the utilization rate of bone dregs is low, and a method for preparing chicken bouillon with bone dregs enzymatic hydrolysis concentrate is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing chicken bouillon with bone residue enzymatic hydrolysis concentrate, its steps are as follows:

[0014] (1) Preparation of bone residue enzymatic hydrolysis solution: take 20kg of fresh chicken bones, mix well, add 20kg of water, select compound protease for enzymolysis, add compound protease 30g, enzymolyze at 55°C for 3 hours, and enzymolyze After inactivating the enzyme for 18 minutes, the enzymolysis liquid was evaporated and concentrated, and the soluble solid content of the enzymolysis concentrated liquid was 35 ° brix;

[0015] (2) Dosing according to the following parts by weight: 60 kg of enzymatic hydrolysis concentrate, 20 kg of water, 2 kg of glucose, 0.2 kg of xylose, 4 kg of yeast extract, 0.1 kg of thiamine, 5 kg of furanone, methionine 0.1 kg, 0.5 kg of cysteine ​​hydrochloride-hydrate, 10 kg of vegetable protein hydrolyzate, and 0.1 kg of I+G were reacted at 100°C for 1 h to prepare chicken bouillon.

Embodiment 2

[0017] A method for preparing chicken bouillon with bone residue enzymatic hydrolysis concentrate, its steps are as follows:

[0018] (1) Preparation of bone residue enzymatic hydrolysis solution: take 20kg of fresh pork bones, mix them well, add 30kg of water, select alkaline protease for enzymolysis, add 40g of alkaline protease, and enzymolyze at 70°C for 2 hours, and enzymatically Inactivate the enzyme for 12 minutes after hydrolysis, and then evaporate and concentrate the enzymatic hydrolysis liquid, the soluble solid content of the enzymatic hydrolysis concentrated liquid is 40 ° brix;

[0019] (2) Ingredients are prepared according to the following parts by weight: 60 kg of enzymatic hydrolysis concentrate, 20 kg of water, 2 kg of glucose, 0.2 kg of xylose, 4 kg of yeast extract, 0.1 kg of thiamine, 5 kg of furanone, and methionine 0.1 kg, 0.5 kg of cysteine ​​hydrochloride-hydrate, 20 kg of vegetable protein hydrolyzate, and 0.15 kg of I+G were reacted at 120°C for 2 h...

Embodiment 3

[0021] A method for preparing chicken bouillon with bone residue enzymatic hydrolysis concentrate, its steps are as follows:

[0022] (1) Preparation of bone residue enzymatic hydrolysis solution: take 20kg of fresh chicken bones, mix them well, add 25kg of water, select neutral protease for enzymolysis, add 30g of neutral protease, enzymolysis at 65°C for 2 hours, and enzymolysis After inactivating the enzyme for 10 minutes, the enzymolysis solution was concentrated by rotary evaporation, and the soluble solid content of the enzymolysis concentrate was 35° brix;

[0023] (2) Ingredients are prepared according to the following parts by weight: 80 kg of enzymatic hydrolysis concentrate, 30 kg of water, 20 kg of vegetable protein hydrolyzate, 5 kg of glucose, 0.5 kg of xylose, 4 kg of yeast extract, 0.1 kg of thiamine, 5 kg of furanone, 0.1 kg of methionine, 1 kg of cysteine ​​hydrochloride monohydrate, and 0.15 kg of I+G were reacted at 120°C for 2.5 h to obtain chicken essence...

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Abstract

The invention discloses a method for preparing chicken essence by using bone residue enzymolysis concentrate. The method for preparing the chicken essence by using the bone residue enzymolysis concentrate comprises the following steps of: (1) performing enzymolysis on bone residues, and performing rotary evaporation and concentration on the enzymolysis solution to prepare the bone residue enzymolysis concentrate, wherein the soluble solid content of the enzymolysis concentrate is 30 to 42-degree brix; and (2) proportioning the following raw materials in part by weight: 60 to 90 parts of enzymolysis concentrate, 20 to 40 parts of water and 20 to 42 parts of auxiliary material, and performing reaction for 1 to 3 hours at the temperature of between 100 and 120 DEG C to obtain the chicken essence. The chicken essence is mainly prepared from the bone residues, so byproducts are effectively utilized. The chicken essence prepared from the concentrate obtained by enzymolysis of the bone residues under the optimal enzymolysis process conditions according to a formula is assessed according to the intensities of sweet fragrance, meat fragrance, fat fragrance, burnt smell, fishy smell and sulfur smell. The product has integrally soft and mellow fragrance, predominant meat fragrance and good chicken fat flavor.

Description

technical field [0001] The invention relates to a method for preparing chicken bouillon from bone residue enzymatic hydrolysis concentrate. Background technique [0002] my country is a big country in chicken production, consumption and trade in the world. In 2009, the chicken output was about 12.1 million tons, while animal bones accounted for about 10% to 30% of the carcass weight. 2%, resulting in a great waste. At present, a large number of chicken skeletons are directly sold at a lower price, or the fresh meat left on them is obtained through a bone and meat separator, and the waste residue discharged is commonly known as bone residue, and the price is even lower. [0003] In recent years, in addition to being used to produce feed, chicken bone dregs are partially made into bone paste, and processed into bone paste foods such as chicken bone paste ham sausage, chicken bone paste meat floss, etc. But because the fishy smell that chicken bone itself has, and the grainine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L1/317A23L1/305A23L13/60A23L27/22
Inventor 赵改名李苗云许雄王玉芬张春晖柳艳霞田玮
Owner HENAN AGRICULTURAL UNIVERSITY
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