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Method for processing poultry skeleton soup dried noodles with delicate flavor

A processing method and technology of poultry, applied in application, food preparation, food science, etc., to achieve the effect of good market prospect, good umami taste and reasonable processing cost

Inactive Publication Date: 2011-08-24
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no patent at present on the utilization of poultry skeletons with good umami and nutritional properties to process umami noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Clean the fresh chicken skeleton and remove visible impurities, add 90°C water to cover all the fresh chicken skeleton, cook at 90°C for 6 minutes, take out the chicken skeleton for use, and discard the boiled water; add 6 times to the chicken skeleton Drinking water with the weight of the chicken skeleton is boiled for 2 hours at a pressure of 0.2Mpa and a temperature of 110°C, and then filtered; then, the drinking water with twice the weight is added to the chicken skeleton, and 1% citric acid is added to the weight of the drinking water. Under the pressure of 0.2Mpa and the temperature of 110°C, cook for 2 hours, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 7, and dry the boiled chicken skeleton at 90°C until the water content is lower than 10 %, crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.3kg of bone meal, 15kg of pH-adjusted cooking liquid, and 12kg of water, knead the noodles, and perform aging, pressing, ...

Embodiment 2

[0020] Clean the fresh duck skeleton and remove visible impurities, add boiling water to cover all the fresh duck skeleton, cook at 100°C for 4 minutes, take out the duck skeleton and discard the boiled water; add 8 times the duck skeleton to the duck skeleton Weight of drinking water, at 0.2Mpa pressure, temperature is 130 ℃, boil for 1 hour, filter; then add 4 times the weight of drinking water to the duck skeleton, and add 3% lactic acid of drinking water weight, at 0.2Mpa pressure , at a temperature of 130°C, cook for 1 hour, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 5, dry the boiled duck skeleton at 110°C until the water content is lower than 10%, and crush To 100-200 mesh fine powder; take 100kg of flour, add 0.5kg of bone meal, 25kg of pH-adjusted cooking liquid, and 2kg of water, and knead the noodles, and perform aging, pressing, cutting, and drying according to the conventional noodle making process , cutting, packaging.

Embodiment 3

[0022] Clean the fresh goose skeleton and remove visible impurities, add 95°C water to cover all the fresh goose skeleton, cook at 95°C for 5 minutes, take out the goose skeleton for later use, discard the boiled water; add 7 times the goose skeleton to the goose skeleton Drinking water with the weight of the goose skeleton is boiled for 1.5 hours at a pressure of 0.2Mpa and a temperature of 120°C, and filtered; then, 3 times the weight of drinking water is added to the goose skeleton, and 2% acetic acid is added to the weight of the drinking water at 0.2 Mpa pressure and temperature at 120°C, cook for 1.5 hours, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 6, and dry the boiled goose skeleton at 100°C until the water content is lower than 10%. , crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.4kg of bone meal, 20kg of pH-adjusted cooking liquid, and 5kg of water, knead the noodles, and carry out aging, pressing, cutting i...

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PUM

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Abstract

The invention provides a method for processing poultry skeleton soup dried noodles with delicate flavor. The method is characterized by boiling out and dissolving the fresh poultry skeletons under pressure with drinking water and drinking water plus acid respectively to dissolve out matters with delicate flavor and the like; then drying and grinding the bone residues left after boiling out twice to carry out refining treatment; and adding the dissolved soup and the refined meal to flour in a certain ratio to prepare the dried noodles. The method has the following advantages: the utilization ratio of the poultry skeletons is 100%; the prepared dried noodles have good flavor, have calcium content equivalent to that in the fresh milk and are new calcium supplementing food; only the edible acid is used in the whole process, thus conforming to the standards related to food quality and safety; and the products have reasonable processing cost and good market prospects.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for melting and thinning fresh poultry skeletons and making delicious dried noodles. Background technique: [0002] Dried noodles have a history of more than 2,000 years in China. The basic process of making noodles is: first put wheat flour and various auxiliary materials into the noodle mixer and fully mix them. Thick noodles about 10 mm are rolled continuously in 6 to 8 steps to reach the required thickness. After being cut into strips, they are hung on a pole to dry. In the past 30 years, my country's noodle industry has developed rapidly. There have been many innovations in noodle making technology and processing equipment. There have been more than 160 noodle patents. Vegetable vermicelli such as: there are also many vermicelli made with pumpkin, celery, carrot, etc. as additives. But there is no patent at present that utilizes the poultry skeleton that the fresh t...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/315A23L1/312A23L7/109A23L13/20A23L13/50
Inventor 夏菠庞立李明浩何清明夏延斌
Owner HUNAN AGRICULTURAL UNIV
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