Chicken meal and production method thereof

A production method and technology for chicken powder, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory aroma and nutritional value of taste, and achieve the effects of pure and rich aroma, simple and easy production process and excellent quality.

Active Publication Date: 2013-02-27
GUANGDONG JIALONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing chicken powder is produced by mixing flavors and spices, and its product aroma, taste, and especially nutritional value are not ideal.

Method used

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  • Chicken meal and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0021] A kind of chicken powder, it is prepared by following production method:

[0022] Step A, microwave thawing: take by weight percentage and be 50% chicken, 30% fresh chicken skeleton, 10% fresh chicken suet and 10% edible salt, chicken, fresh chicken skeleton and fresh chicken suet are carried out microwave heating When the temperature is raised, the temperature rises from below the deep freezing temperature of -19~-22°C to about 0~-4°C close to the freezing point. Under the action of high-frequency electromagnetic, microwave heating makes the movement of the material molecules rub against each other, thereby generating heat and making fresh Chicken, fresh chicken skeleton and fresh chicken suet are fully sterilized and thawed.

[0023] Step B, ultra-high temperature and high pressure rapid extraction: Put the chicken and fresh chicken skeleton treated in step A into the extraction tank and heat it quickly until the central temperature in the tank reaches 140°C, keep it ...

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Abstract

The invention discloses chicken meal and a production method of the chicken meal, wherein raw materials are as follows by weight: 50% of chicken, 30% of fresh chicken skeleton, 10% of fresh chicken leaf fat and 10% of table salt. The production method of the chicken meal utilizes Maillard reaction, oxidization regulation technology of flavor substances, flavor modification technology, synergism and reconciliation technology of flavor substances, and enzyme engineering method. The method comprises the steps of sterilizing and thawing the fresh chicken, fresh chicken skeleton and fresh chicken leaf fat with microwave, performing high-temperature and high-pressure quick extraction, colloid-milling, homogenizing, performing enzymolysis reaction, performing vacuum concentration, centrifuging, high-pressure spray drying, allowing thermal reaction to enhance flavor and taste and then filling. The chicken meal disclosed by the invention has fresh taste of the natural chicken, good taste harmony, pure and rich fragrance, and delicious and mellow taste. The fragrance of the chicken meal is above five times higher than fragrance of common chicken meal. The chicken meal contains various nutrient components and mineral elements, and has energy saving and environment friendly performances, excellent quality and simple and practicable manufacturing process. Therefore the process is convenient to popularize and utilize.

Description

technical field [0001] The invention relates to the field of food, in particular to a chicken powder and a production method thereof. Background technique [0002] Existing chicken powder is produced by mixing essence and spices, and its product aroma, mouthfeel, and particularly nutritional value are not ideal enough. Contents of the invention [0003] In order to overcome the deficiencies in the aroma, taste and nutritional value of chicken powder produced by the existing technology, the present invention provides a chicken powder and its production method, using Maillard reaction, oxidation control technology of flavor substances, flavor modification Synergistic blending technology and flavor substances, using enzyme engineering methods, sterilizing and thawing fresh chicken, fresh chicken skeleton, and fresh chicken suet through microwave, rapid extraction at high temperature and high pressure, homogenizing with rubber mill, enzymatic hydrolysis reaction, vacuum concen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L1/315A23L1/312A23L27/14A23L13/20A23L13/50
Inventor 林平涛
Owner GUANGDONG JIALONG FOOD
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