Chicken flavor seasoning and preparation method thereof

A chicken and seasoning technology, applied in food preparation, application, food science, etc., can solve problems such as waste of resources, and achieve the effect of increasing added value, good use effect, and good economic properties

Inactive Publication Date: 2012-04-04
ZHEJIANG SHANGPINXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bones are mainly used to process low-value-added industrial raw materials such as bone glue, bone oil, and bone meal. If there is no processing cond...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Chicken flavor seasoning, its component and content (weight %) can be:

[0032] 450g chicken powder

[0033] 120g chicken fat

[0034] Baker's Yeast Extract 50g

[0035] Glucose 70g

[0036] Nucleotides 130g

[0037] Soy Hydrolyzed Vegetable Protein 180g

[0038] The specific production method of the above-mentioned chicken flavor seasoning comprises the following steps and process:

[0039] (1) Processing and preparation of chicken powder or chicken extract: chicken→cleaning→removing impurities→cutting into pieces and crushing→precooking at 95-100°C for 20-30 minutes→cooling to 60°C→adding neutral by 0.3% by weight Protease, hydrolysis at 60°C for 30 minutes → passivation of neutral protease at 98°C for 15 minutes → separation and removal of slag → thermal concentration → homogenization → paste product or spray drying into powder product.

[0040] (2) Preparation of yeast extract: baker's yeast or brewer's yeast → sieve, wash, separate → wash with 5% baking soda ...

Embodiment 2

[0044] The chicken flavor seasoning of this example is: (lower limit)

Embodiment 3

[0046] The chicken flavor seasoning of this example is: (upper limit)

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PUM

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Abstract

The invention discloses a chicken flavor seasoning and a preparation method thereof. The chicken flavor seasoning comprises 35-50 wt% of chicken powder or chicken extract, 10-15 weight portions of chicken grease, 3-8 wt% of yeast extract, 5-10 wt% of glucose, 8-15 wt% of nucleotide, and 15-20 wt% of soybean hydrolyzed vegetarian protein. The chicken flavor seasoning has the characteristics of abundant nutrition, high temperature resistance, and intense chicken flavor, and can be widely used in households, meat products of enterprises, seasoning industries, soup blend industries and other industries.

Description

technical field [0001] The invention belongs to the technical field of seasoning for food processing and its manufacture, more specifically to a chicken-flavored seasoning for food processing and a manufacturing method thereof. Background technique [0002] my country's annual total meat output is about 60 million tons, of which more than 20 million tons are fresh bones of livestock and poultry. Bones are mainly used to process low-value-added industrial raw materials such as bone glue, bone oil, and bone meal. If there are no processing conditions, they will be discarded directly, resulting in a huge waste of resources, and at the same time bring a certain pressure on environmental protection. According to analysis, the protein content in fresh bone is about 10% to 13%, and the fat content is about 12% to 14%, which is similar to the same amount of fresh meat, but the content of mineral elements such as Ca and P is the number of fresh meat. times, and the ratio of Ca and P...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 龚星慧孙进骆清源徐秀君
Owner ZHEJIANG SHANGPINXIAN FOOD
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