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Chicken bone soup-stock as well as preparation method thereof

A technology of chicken bone soup and concentrated chicken bone soup, which is applied in the direction of food preparation, food ingredients as thickeners, food ingredients as odor improvers, etc., can solve the problem of collagen gelation damage, affect the commercial value of products, and damage products Emulsifying characteristics and other issues, to achieve the effect of improving stability, excellent emulsifying ability, and improving emulsifying stability

Inactive Publication Date: 2014-01-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its disadvantage is that the gelatinity of the collagen in the product is destroyed after the chicken bone is extracted under high temperature and high pressure for a long time, and the gelatin state cannot be formed after cooling, which not only causes the loss of nutrition, but also destroys the gelatinity of the product. Emulsifying properties lead to instability of the state, which in turn affects the commercial value of the product; in addition, the resulting product has a strong fishy smell, unbalanced umami taste, and the fragrance is not long-lasting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Thaw the frozen chicken skeleton with running water, wash off the blood stains and stains, cut the chicken skeleton into 1cm bone pieces along the direction of the spine, wash and boil in boiling water for 3 minutes, remove and rinse with cold water for later use;

[0051] (2) Take 200kg of blanched chicken bones, add them to 600kg of cold water, heat to 115°C (0.07MPa) and boil for 65min;

[0052] (3) The obtained chicken bone soup is filtered with a double-layer 120-mesh filter cloth to filter out the bone pieces, and the obtained chicken bone soup is left to stand at 0-4°C for 4 hours, and the chicken oil and chicken bone soup are separated with a filter cloth spare.

[0053] (4) Vacuum concentrate the separated chicken bone broth into a concentrated chicken bone broth with a solid content of 25%. The concentration conditions are: pressure -0.1MPa, temperature 55°C.

[0054] (5) Take 78kg of the above concentrated chicken broth, 12kg of chicken oil obtained in s...

Embodiment 2

[0058] (1) Thaw the frozen chicken skeleton with running water, wash away the blood stains and stains, cut the chicken skeleton into 3cm bone pieces along the direction of the spine, wash and boil in boiling water for 5 minutes, remove and rinse with cold water for later use;

[0059] (2) Take 200kg of blanched chicken bones, add them to 1000kg of cold water, heat to 118°C (0.09MPa) and boil for 50min;

[0060] (3) The obtained chicken bone soup is filtered with a double-layer 80-mesh filter cloth to filter out the bone pieces, and the obtained chicken bone soup is left to stand at 0-4°C for 6 hours, and the chicken oil and chicken bone soup are separated with a filter cloth spare.

[0061] (4) Vacuum concentrate the separated chicken bone broth into a concentrated chicken bone broth with a solid content of 20%. The concentration conditions are: pressure -0.08MPa, temperature 65°C.

[0062] (5) Take 78kg of the above concentrated chicken soup, 10kg of chicken oil obtained in ...

Embodiment 3

[0066] (1) Take a fresh chicken skeleton, wash away the blood stains and stains, cut the chicken skeleton into 3cm bone pieces along the direction of the spine, wash and boil in boiling water for 2 minutes, remove and rinse with cold water for later use;

[0067] (2) Take 200kg of blanched chicken bones, add them to 400kg of cold water, heat to 105°C (0.024MPa) and boil for 100min;

[0068] (3) The obtained chicken bone soup is filtered with a double-layer 100-mesh filter cloth to filter out the bone pieces, and the obtained chicken bone soup is left to stand at 0-4°C for 3 hours, and the chicken oil and chicken bone soup are separated with a filter cloth spare.

[0069] (4) Vacuum concentrate the separated chicken bone broth into a concentrated chicken bone broth with a solid content of 35%. The concentration conditions are: pressure -0.09MPa, temperature 60°C.

[0070] (5) Take 78kg of the above concentrated chicken soup, 13kg of chicken oil obtained in step (3), 1.55kg of ...

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PUM

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Abstract

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

Description

technical field [0001] The invention belongs to the technical field of chicken soup preparation, in particular to a chicken bone broth and a preparation method thereof. Background technique [0002] Fresh chicken skeleton is the leftovers produced during the division process of broiler chickens. It is cheap and easy to obtain. It is a kind of potential raw material in food processing and production. The chicken skeleton contains a variety of nutrients needed by the human body. It has high protein and phospholipids, phosphoproteins and various amino acids, especially calcium, phosphorus, iron and other minerals and B vitamins. It has anti-aging and promoting The role of liver function is an ideal calcium supplement food for children and adults; especially the ratio of calcium to phosphorus in chicken bones is close to 2:1, which is the closest to the optimal ratio of calcium absorption by the human body, and is an ideal natural calcium source. Moreover, compared with other l...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/315A23L1/312A23L1/035A23L1/054A23L23/10A23L13/20A23L13/50A23L29/10A23L29/269
CPCA23L13/20A23L13/50A23L23/10A23L29/10A23L29/269A23V2002/00A23V2200/222A23V2200/242A23V2200/15A23V2250/5086A23V2250/5036A23V2250/5112A23V2250/192
Inventor 张立彦曾清清
Owner SOUTH CHINA UNIV OF TECH
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