A salt-baked chicken bone instant food and production method thereof

A technology of convenience food and production method, applied in food processing, food processing, food science, etc., can solve the problems of inability to improve the utilization rate of calcium in bone, large and difficult to process, and poor taste, so as to improve resource utilization rate and low cost , the effect of easy operation

Active Publication Date: 2016-05-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high hardness of livestock and poultry bones, it is difficult to process. The bones obtained by ordinary processing methods are relatively hard, have poor taste, and cannot improve the utilization rate of calcium in bones. Therefore, processing methods have become a bottleneck for the effective use of livestock and poultry bones.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Thawing, sorting and cleaning of raw materials

[0046] Thaw frozen chicken skeletons with running water, or use fresh chicken skeletons directly, remove chicken skin and large pieces of fat, wash to remove blood stains and stains, drain and set aside.

[0047] (2) Pre-boiled flying water

[0048] Take 15Kg of water, heat to boil, add 0.2Kg sliced ​​ginger, 0.25Kg scallion and boil for 2 minutes, then put 10Kg chicken skeleton into it, pre-boil the flying water for 5 minutes, to remove blood stains and fishy smell on the skeleton. After precooking, remove and cool, and divide the skeleton into bone pieces about 2×2cm in size along the spine direction.

[0049] (3) Soften

[0050] Take 0.25Kg of 9-degree rice vinegar and add it to 12Kg of water and mix evenly, then soak the above-mentioned chicken bones in water for 1 hour to soften the chicken bones, then drain and set aside.

[0051] (4) stewed

[0052] Prepare the marinade:

[0053] Take 12Kg of water, add 0....

Embodiment 2

[0064] (1) Thawing, sorting and cleaning of raw materials

[0065] Thaw frozen chicken skeletons with running water, or use fresh chicken skeletons directly, remove chicken skin and large pieces of fat, wash to remove blood stains and stains, drain and set aside.

[0066] (2) Pre-boiled flying water

[0067] Take 15Kg of water, heat to boil, add 0.4Kg of ginger slices, 0.1Kg of scallion and boil for 6 minutes, then put 12Kg of chicken skeleton into it, pre-boil the flying water for 3 minutes to remove blood stains and fishy smell on the skeleton. After precooking, remove and cool, and divide the skeleton into bone pieces about 2×2cm in size along the spine direction.

[0068] (3) Soften

[0069] Take 0.45Kg of 9-degree rice vinegar and add it to 15Kg of water and mix well, then soak the chicken bones for 0.5h to soften the chicken bones, then drain and set aside.

[0070] (4) stewed

[0071] Prepare the marinade:

[0072] Take 15Kg of water, add 0.15Kg of ginger slices, 0...

Embodiment 3

[0083] (1) Thawing, sorting and cleaning of raw materials

[0084] Thaw frozen chicken skeletons with running water, or use fresh chicken skeletons directly, remove chicken skin and large pieces of fat, wash to remove blood stains and stains, drain and set aside.

[0085] (2) Pre-boiled flying water

[0086] Take 15Kg of water, heat to boil, add 0.3Kg sliced ​​ginger and 0.15Kg scallion and boil for 8 minutes, then put 11Kg of chicken skeleton into it, pre-boil the flying water for 2 minutes to remove blood stains and fishy smell on the skeleton. After precooking, remove and cool, and divide the skeleton into bone pieces about 2×2cm in size along the spine direction.

[0087] (3) Soften

[0088] Take 0.35Kg of 9-degree rice vinegar and add it to 13Kg of water and mix evenly, then soak the chicken bone pieces for 0.75h to soften the chicken bones, then drain and set aside.

[0089] (4) stewed

[0090] Prepare the marinade:

[0091] Take 14Kg of water, add 0.25Kg of ginger ...

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PUM

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Abstract

The invention discloses a salt baked chicken bone convenient food with rich salted flavor, soft taste and supplemented calcium and a production method thereof, and belongs to the field of processing of chicken bones. The method comprises the following specific steps: (1) chicken bone skeletons are put in boiled water with ginger slices and green onion sections, are blanched, and are cut into chicken bone blocks; (2) the chicken bone blocks are put in vinegar water for dipping and softening, and are taken out for draining; (3) the dipped chicken bone blocks are put in brine for boiling, and are taken out for draining; (4) the boiled chicken bone blocks are put in oil for frying, and are taken out for oil draining; (5) the fried chicken bone blocks are flavored, bagged and disinfected to obtain the salt baked chicken bone convenient food. The chicken bone blocks are softened by using the vinegar, so that calcium carbonate in the chicken bones is partially hydrolyzed for helping the subsequent marinating and flavoring, and after heating, the chicken bones become soft and chewable, and the calcium absorption is promoted. The obtained product has aromatic flavor and is rich in protein and calcium; the protein content is high up to 20%; the calcium content can achieve 4.5%.

Description

technical field [0001] The invention belongs to the field of chicken bone processing, and in particular relates to a salt-baked chicken bone instant food with strong salt-baked flavor, soft taste and calcium supplement and a production method thereof. Background technique [0002] In the whole chicken, chicken bones account for about 25% of the total weight, and the current increase in the construction of chicken slaughtering and segmentation plants has also led to a large accumulation of chicken bones. The annual output of various livestock and poultry skeletons in my country is nearly 15-20 million tons. The chicken skeleton contains a variety of nutrients needed by the human body, including protein and phospholipids, phosphoproteins and various amino acids, especially calcium, phosphorus, iron and other minerals and B vitamins, which have the functions of preventing aging and promoting liver function. It is an ideal calcium supplement food for children and adults. Accord...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L13/40
CPCA23L5/11A23L5/19A23L13/20A23L13/50A23V2002/00A23V2300/50Y02A40/90
Inventor 张立彦焦文娟
Owner SOUTH CHINA UNIV OF TECH
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