Braised chicken chips flavored food flavoring and producing method thereof

A production method and seasoning technology, applied in the field of food seasoning, to achieve the effects of truly prominent characteristic flavor, wide application space, and improved production efficiency

Inactive Publication Date: 2012-07-18
天津港保税区英鹏食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing food seasonings with braised chicken nuggets are generally added with food flavors, and food flavors have a certain negative impact on human health. As people pay more attention to food safety, more and more people are pursuing pure natural raw materials. food or food seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: A braised chicken nugget-flavored food seasoning, characterized in that it is made of chicken bone paste, bran dry powder, water and enzyme preparations, chicken bone paste and bran enzymatic hydrolysate, reducing sugar, amino acids , VB 1 , Spices, salt as raw materials, their mass ratio is chicken bone mud and bran enzyme hydrolysate: reducing sugar: amino acid: VB 1 : Spices: Salt = 100:1:1:1:0.5:1:2; The said chicken bone paste and bran enzyme hydrolysate are made from chicken bone paste, bran dry powder, water and enzyme preparation added in batches as raw materials , The quality of chicken bone puree and dry bran powder is mixed in a ratio of 1:1, the enzyme preparations added in batches are xylanase, protease, and the amount of enzyme preparation added each time accounts for the mixture of chicken bone puree and dry bran powder 0.2% of quality.

[0028] A method for producing braised chicken nuggets flavored food seasoning is characterized in that the spe...

Embodiment 2

[0043] Example 2: A braised chicken nugget-flavored food seasoning, characterized in that it is made from chicken bone paste, bran dry powder, water and enzyme preparations, chicken bone paste and bran enzymatic hydrolysate, reducing sugar and amino acids , VB 1 , Spices, salt as raw materials, their mass ratio is chicken bone mud and bran enzyme hydrolysate: reducing sugar: amino acid: VB 1 : Spices: Salt=100:5:5:2:5:10; The said chicken bone paste and bran enzyme hydrolysate are made from chicken bone paste, bran dry powder, water and enzyme preparation added in batches as raw materials , The quality of chicken bone puree and dry bran powder is mixed in a ratio of 1:5, the enzyme preparations added in batches are xylanase, protease, and the amount of enzyme preparation added each time accounts for the mixture of chicken bone puree and dry bran powder. 0.8% of quality.

[0044] A method for producing braised chicken nuggets flavored food seasoning is characterized in that the sp...

Embodiment 3

[0058] Example 3: A braised chicken nugget-flavored food seasoning, characterized in that it is made of chicken bone paste, bran dry powder, water and enzyme preparations, chicken bone paste and bran enzymatic hydrolysate, reducing sugar, amino acids , VB 1 , Spices, salt as raw materials, their mass ratio is chicken bone mud and bran enzyme hydrolysate: reducing sugar: amino acid: VB 1 : Spices: Salt=100:3:3:1:3:5; The said chicken bone paste and bran enzyme hydrolysate are made from chicken bone paste, bran dry powder, water and enzyme preparation added in batches as raw materials , The quality of chicken bone puree and dry bran powder is mixed in a ratio of 1:3, the enzyme preparations added in batches are xylanase, protease, and the amount of enzyme preparation added each time accounts for the mixture of chicken bone puree and dry bran powder. 0.5% of quality.

[0059] A method for producing braised chicken nuggets flavored food seasoning is characterized in that the specific...

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PUM

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Abstract

The invention discloses a braised chicken chips flavored food flavoring and a producing method thereof. The food flavoring is produced by mixing an enzymolysis solution of mashed chicken-bone paste and bran with raw materials of reducing sugars, amino acids, vitamin B 1, spices and salt, wherein the enzymolysis solution of the mashed chicken-bone paste and the bran is produced by the raw materials of the mashed chicken-bone paste, bran dry powder, water and enzyme preparations, the bran is smashed, the mashed chicken-bone paste and the bran dry powder are mixed together and the enzymolysis solution of the mashed chicken-bone paste and the bran is produced through a method of fractional enzymolysis; the flavoring is produced by thermal reaction; and finally the braised chicken chips flavoring is produced. The braised chicken chips flavored food flavoring and the producing method have the advantages that (1) the temperature of the thermal reaction is lower than the temperature required by European Union standard and the raw materials are all materials of natural food grade and are not harmful to human body; (2) the wheat bran is used as raw materials so that the producing cost is reduced; (3) advanced and reasonable process and abundant nutrition benefit human health; (4) the food flavoring can be used as the raw materials or as ingredients so that the production efficiency is improved and the production cycles are shortened; (5) the additional value of the bran is improved and the economic and social benefits are obvious; (6) the product quality is improved and the food flavoring has a wide application.

Description

(1) Technical field: [0001] The invention relates to a food seasoning and a production method thereof, in particular to a food seasoning that uses chicken skeleton and bran enzymatic hydrolysate to produce braised chicken nuggets flavor and a production method thereof. (2) Background technology: [0002] The chicken skeleton is composed of water, crude protein, crude fat and trace elements. Protein is the main component of the chicken skeleton. Its hydrophobicity, nutritional properties and amino acid composition and ratio are closely related to the unique flavor produced during the processing and cooking of the chicken skeleton. Related; fat is an important flavor precursor of meat and meat-containing foods. The relative balance between the interaction of fatty acids and amino acids and the different flavors produced by heat determines the basic flavor and characteristic flavor of meat and meat-containing foods. The fat content and composition of the chicken skeleton is also one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 柴欣欣宋兰杰王步江李昀
Owner 天津港保税区英鹏食品配料有限公司
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