Method for preparing light type chicken bouillon seasoning

A technology of seasoning and chicken sauce, which is applied in the field of preparation of soft chicken sauce seasoning, can solve the problems such as few reports, and achieve the effects of reducing economic loss, high efficiency and improving recovery rate

Active Publication Date: 2012-07-18
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although the research on the production of meat flavors or seasonings based on the Maillard reaction is gradually increasing, most of them focus on the optimization of the Maillard reaction conditions or the selection of some ingredients. For the basic raw material of enzymolysis solution There are few re

Method used

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  • Method for preparing light type chicken bouillon seasoning
  • Method for preparing light type chicken bouillon seasoning
  • Method for preparing light type chicken bouillon seasoning

Examples

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Effect test

Embodiment 1

[0041] Example 1: Enzymolysis of Chicken Skeleton to Prepare Soft Chicken Sauce Seasoning

[0042] Take 30 parts of fresh chicken breast, wash and add 60 parts of water, then add 8 parts of compound enzyme A (composite protease: flavor protease = 1:4), enzymolyze at 55°C and pH6 for 3 hours, and centrifuge the enzymatic solution Filter and take the supernatant as the raw material for heat reaction; take 30 parts of fresh chicken skeletons and put them in a high-pressure sterilizing pot for steaming at 120°C for 1 hour, then ultrafinely pulverize the chicken skeletons, add 30 parts of 20% ethanol, and add 8 parts Compound enzyme B (composite protease: papain = 1:2), enzymolysis at 55°C for 3 hours, inactivate the enzymolysis solution at 85-100°C, filter, and spray the obtained solution to remove alcohol and dehydration. To obtain the chicken skeleton protein polypeptide powder; add 0.5 part of chicken skeleton protein polypeptide powder, 3 parts of reducing sugar (glucose: xylo...

Embodiment 2

[0043] Example 2: Enzymolysis of Chicken Skeleton to Prepare Original Boiled Chicken Sauce Seasoning

[0044] Take 30 parts of fresh chicken breast, wash and add 40 parts of water, then add 6 parts of compound enzyme A (composite protease: flavor protease = 1:4), enzymolyze at 55°C and pH6.5 for 3 hours, and enzymolyze The liquid was centrifugally filtered, and the supernatant was taken as the heat reaction raw material; 30 parts of fresh chicken skeletons were taken, washed and added with 20 parts of water, put into an autoclave for cooking at 120°C for 30 minutes, and then the solid and liquid were separated, and the solid Superfine pulverization, add 30 parts of 20% ethanol, add 8 parts of compound enzyme B (composite protease: papain = 1:2), enzymolyze at 45°C for 4 hours, inactivate the enzymolyzed solution at 85-100°C , filter, obtain the described chicken skeleton protein polypeptide powder after spray drying, removing alcohol and dehydration of the gained solution; add...

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Abstract

A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.

Description

technical field [0001] The invention discloses a preparation method of mild chicken juice seasoning, in particular to a method for preparing chicken juice seasoning by using chicken enzymatic hydrolyzate and chicken skeleton enzymolyzed polypeptide, and belongs to the technical field of seasoning processing. Background technique [0002] my country is the country that raises the most livestock and poultry such as pigs, cattle, sheep, chickens, and ducks in the world, accounting for 1 / 4 of the world's total meat production, and is the world's largest meat-eating country. Livestock bones account for 20% to 30% of their body weight, and are a by-product of meat processing with very high nutritional value. [0003] At present, the development and utilization of livestock and poultry bones has been paid attention to by countries all over the world. Japan, the United States, Denmark, Sweden and other countries are in the forefront of the world in the development and utilization of...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/21
Inventor 张慜赵永珍陈志雄陈世豪刘亚萍
Owner GUANGDONG JIAHAO FOOD
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