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Functional dried minced chicken and preparation method thereof

A functional chicken technology, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of reducing the sensory quality of products, rough taste of bone paste, etc.

Active Publication Date: 2015-03-11
四川省雅士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method does make reasonable use of the bones of livestock, but the bone paste has a rough taste, and adding it directly to meat products will easily reduce the sensory quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Preparation of Chicken Bone Nutrient Emulsion

[0055] Preparation of chicken bone enzymatic hydrolyzate

[0056] Pretreatment: Select 95kg of fresh and clean chicken bones, rinse to remove blood stains and other impurities;

[0057] Freezing: put the chicken bones in the freezer and freeze at -20°C for 20 hours;

[0058] Grinding: Use a jaw crusher to grind the frozen chicken bones into bone pieces with a diameter of about 5mm;

[0059] Coarse grinding: Put the broken chicken bones in a coarse grinder for coarse grinding until the diameter of the chicken bone grains is about 2mm, and at the same time add 200kg of ice chips to keep the temperature at 0-4°C;

[0060] Fine grinding: place the coarsely ground chicken bone slag in a fine grinder for fine grinding so that the diameter of the bone particles is about 0.5 mm, and add 200 kg of ice chips to keep the temperature at 0-4 °C;

[0061] Enzymolysis: Add alkaline protease 14250mkat to chicken...

Embodiment 2

[0083] Preparation of Chicken Bone Nutrient Emulsion

[0084] Preparation of chicken bone enzymatic hydrolyzate

[0085] Pretreatment: Select 12kg of fresh and clean chicken bones, rinse to remove blood stains and other impurities;

[0086] Freezing: put the chicken bones in the freezer and freeze at -20°C for 20 hours;

[0087] Grinding: Use a jaw crusher to grind the frozen chicken bones into bone pieces with a diameter of about 10mm;

[0088] Coarse grinding: Put the broken chicken bones in a coarse grinder for coarse grinding until the diameter of the chicken bone grains is about 3mm, and add 40kg of ice chips at the same time to keep the temperature at 0-4°C;

[0089] Fine grinding: place the coarsely ground chicken bone slag in a fine grinder for fine grinding so that the diameter of the bone particles is about 1mm, and add 40kg of ice chips at the same time to maintain a low temperature of 0-4°C;

[0090] Enzymolysis: Add alkaline protease 2400m...

Embodiment 3

[0112] Preparation of Chicken Bone Nutrient Emulsion

[0113] Preparation of chicken bone enzymatic hydrolyzate

[0114] Pretreatment: Select 110kg of fresh and clean chicken bones, rinse to remove blood stains and other impurities;

[0115] Freezing: Put the chicken bones in the freezer and freeze at -20°C for at least 20 hours;

[0116] Grinding: Use a jaw crusher to grind the frozen chicken bones into bone pieces with a diameter of about 5mm;

[0117] Coarse grinding: Put the broken chicken bones in a coarse grinder for coarse grinding until the diameter of the chicken bone grains is about 2mm, and add 200kg of ice chips at the same time to keep the temperature at 0~4℃;

[0118] Fine grinding: place the coarsely ground chicken bone slag in a fine grinder for fine grinding so that the diameter of the bone grains is about 0.6mm, and add 200kg of ice chips at the same time to maintain a low temperature of 0~4°C;

[0119] Enzymolysis: Add alkaline pro...

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PUM

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Abstract

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.

Description

technical field [0001] The invention relates to a functional dried chicken meat and a preparation method thereof, belonging to the technical field of poultry food processing. Background technique [0002] Dried meat is one of the traditional meat products in China and is deeply loved by consumers. However, traditional jerky also has shortcomings. First, the raw material of traditional jerky is usually pork or beef. The product has high fat content and a single nutritional structure, which once became a synonym for "obesity". Second, the texture is relatively dry and hard. It is not suitable for the elderly, children and people with bad teeth; the third is that the yield is low, the price is relatively expensive, and it is difficult to adapt to a wider consumer demand. With the development of society and economy, hyperlipidemia, diabetes, obesity and other "diseases of civilization" and "diseases of wealth" have become the main diseases that endanger the health of Chinese pe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/40A23L13/52A23L33/00A23V2002/00A23V2200/30
Inventor 赵志峰周文倩高颖祝瑞雪
Owner 四川省雅士科技有限公司
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