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Production technique for chicken powder with great freshness flavor

A production process and technology of chicken powder, applied in food preparation, food science, application, etc., can solve the problems of high energy consumption of chicken powder production technology, difficult to maintain product flavor, difficult to control food safety, etc., to reduce volatile flavor substances loss, increase chicken aroma and umami taste, sensory quality and superior nutritional value

Active Publication Date: 2014-04-02
GUANGDONG JIALONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0049] The purpose of the present invention is to solve the problems of high energy consumption, difficult to maintain product flavor, poor rehydration performance, strong sandy feeling, deep color, easy to agglomerate, difficult to control food safety and other problems in the existing chicken powder production technology, and to provide an improved chicken powder production technology. Powder quality one-step production process technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] (1) The formula for making chicken powder is: 30kg of fresh chicken skeleton, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, mushroom 2kg, Pueraria 1kg, Zanthoxylum bungeanum 0.4kg.

[0082] (2) The production process is as follows:

[0083] ① Raw material pretreatment

[0084] Heating fresh chicken and fresh chicken skeletons in a frozen state to 1–4°C under high-frequency electromagnetic action to thaw and clean them; wrap peppercorns into small bags with gauze; wash and dry shiitake mushrooms and kudzu root to make shiitake mushroom powder and kudzu root powder; mix maltodextrin, disodium nucleotide, sodium citrate, trehalose, edible salt and monosodium glutamate evenly with a mixer.

[0085] ② High temperature and high pressure sealed cooking

[0086] Put the fresh chicken skeleton, fresh chicken, prickly ash bag, shiitake mushroom powder and k...

Embodiment 2

[0098] ① Prepare the materials according to the formula, the formula is: 30kg of fresh chicken skeleton, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, mushroom 2kg, Pueraria 1kg, Zanthoxylum bungeanum 0.4kg;

[0099] ②Heat the fresh chicken and fresh chicken skeletons in the frozen state to 1–4°C under the action of high-frequency electromagnetic to thaw and clean them; wrap the Chinese prickly ash with gauze into small bags; wash and dry the shiitake mushrooms and kudzu root and make them into shiitake mushrooms flour and kudzu powder;

[0100] ③Put the fresh chicken skeleton, fresh chicken, prickly ash bag, shiitake mushroom powder and kudzu powder into a high-pressure container, add water 1.5 times the weight of the material, then seal it, cook it at a pressure of 2 atmospheres and a temperature of 150°C for 2.5 hours, cool down, and take out the prickly...

Embodiment 3

[0105] ① Prepare the materials according to the formula, the formula is: 30kg of fresh chicken skeleton, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, mushroom 2kg, Pueraria 1kg, Zanthoxylum bungeanum 0.4kg;

[0106] ②Heat the fresh chicken and fresh chicken skeletons in the frozen state to 1–4°C under the action of high-frequency electromagnetic to thaw and clean them; wrap the Chinese prickly ash with gauze into small bags; wash and dry the shiitake mushrooms and kudzu root and make them into shiitake mushrooms flour and kudzu powder;

[0107] ③Put the fresh chicken skeleton, fresh chicken, prickly ash bag, shiitake mushroom powder and kudzu powder into a high-pressure container, add water 1.5 times the weight of the material, then seal it, cook at a pressure of 2.5 atmospheres and a temperature of 180°C for 2 hours, cool down, and take out the prickly as...

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Abstract

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

Description

[0001] technical field [0002] The invention relates to a process for preparing chicken powder with a very fresh flavor, and belongs to the technical field of food condiment processing. Background technique [0003] Chicken powder is processed by mixing edible salt, monosodium glutamate, chicken / chicken bone powder or its concentrated extract, disodium nucleotide and other auxiliary materials, with or without adding spices and / or food flavoring agents It is a compound seasoning (SB / T 10415-2007 chicken seasoning) with rich aroma and delicious taste of chicken. As a representative product of the third-generation umami condiment, chicken powder has a wide range of uses. It is suitable for cured meat, stir-fried vegetables, stewed meat, soup in hot pot, cooking curry and porridge, etc. It combines freshness, fragrance and nutrition. Compared with monosodium glutamate, its freshness is 1.5~2 times that of monosodium glutamate, and has no side effects on the human body. It is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/30A23L33/10
CPCA23L27/26A23L33/10A23V2002/00A23V2250/636
Inventor 林平涛
Owner GUANGDONG JIALONG FOOD
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