Black bone chicken powder and preparation method thereof

A technology of black-bone chicken powder and black-bone chicken, which is applied in the food field, can solve the problems of aroma intensity, fullness and weak cooking feeling, high price of pure black-bone chicken powder, loss of flavor components, etc., achieve recovery and aroma intensity and fullness, and enhance flavor Stability, aroma-intensive effect

Inactive Publication Date: 2014-04-16
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the aroma of pure black-bone chicken powder is relatively pure, but due to the loss of flavor components in the process of pretreatment, enzymatic hydrolysis and spray drying, and no aroma enhancement treatment, the aroma intensity, fullness and cooking feeling are weak, and high temperature The tolerance is also poor; in addition, pure black-bone chicken powder is relatively expensive, and its application in some low-end chicken essence, chicken powder and other seasoning products will be greatly restricted, and it is difficult for ordinary chicken powder to completely replace black-bone chicken powder. Therefore the market is in urgent need of a kind of black-bone chicken powder with low price, less added amount and rich and realistic aroma as a supplement to the market.

Method used

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  • Black bone chicken powder and preparation method thereof

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Effect test

Embodiment 1

[0036] A kind of black-bone chicken powder is mainly prepared from the raw materials of following weight:

[0037] The first part: black chicken 352g, water 47g, Novozymes protease 1g;

[0038] The second part: edible glucose 23g, D-xylose 1.5g, glycine 3.5g, L-cysteine ​​4.5g, DL-methionine 1.8g, chicken oil 75g, salt 28g;

[0039] The third part: 77g of table salt, 27.5g of white sugar, 62g of monosodium glutamate, 3.1g of I+G, 1.5g of disodium succinate, 62.5g of maltodextrin, 62.5g of sodium starch octenyl succinate, glyceryl monostearate 1g, water 100g.

[0040] The preparation method of above-mentioned black-bone chicken powder, comprises the steps:

[0041] (1) Weigh raw materials according to the above mass: 352g of black-bone chicken meat, 47g of water, put them into the reaction tank and cook for 120 minutes at a temperature of 122°C, cool and beat, add Novozymes protease 1g, keep warm for 60 minutes at 55°C for enzymatic hydrolysis . After enzymatic hydrolysis, ...

Embodiment 2

[0045] A kind of black-bone chicken powder is mainly prepared from the raw materials of following weight:

[0046] The first part: 340g of black-bone chicken meat, 40g of water, 0.9g of proteolytic enzyme;

[0047] The second part: edible glucose 20g, D-xylose 1.6g, glycine 3g, L-cysteine ​​4g, DL-methionine 1.5g, chicken oil 70g, salt 20g;

[0048] The third part: 70g of table salt, 23g of white sugar, 55g of monosodium glutamate, 2.5g of I+G, 1.3g of disodium succinate, 70g of maltodextrin, 55g of sodium starch octenyl succinate, 1g of glyceryl monostearate, water 90g,

[0049] The preparation method of above-mentioned black-bone chicken powder, comprises the steps:

[0050] (1) Weigh the raw materials according to the above mass: 340g of black-bone chicken meat, 40g of water, put them into the reaction tank and cook for 110 minutes at 120°C, cool and beat, add 0.9g of Novozymes protease, and keep warm at 54°C for enzymatic hydrolysis for 60 minute. After enzymatic hydro...

Embodiment 3

[0054] A kind of black-bone chicken powder is mainly prepared from the raw materials of following weight:

[0055] The first part: 365g of black-bone chicken meat, 50 parts of water, 1.1g of proteolytic enzyme;

[0056] The second part: edible glucose 25g, D-xylose 1.4g, glycine 4g, L-cysteine ​​5g, DL-methionine 2g, chicken oil 80g, salt 36g;

[0057] The third part: 84g of table salt, 32g of white sugar, 69g of monosodium glutamate, 3.5g of I+G, 1.7g of disodium succinate, 70g of maltodextrin, 70g of sodium starch octenyl succinate, 1g of glyceryl monostearate, 110g of water.

[0058] The preparation method of above-mentioned black-bone chicken powder, comprises the steps:

[0059] (1) Weigh the raw materials according to the above mass: 365g of black-bone chicken meat, 50g of water, put them into the reaction tank and cook for 130 minutes at 125°C, cool and beat, add Novozymes protease 1.1g, keep warm and enzymatically hydrolyze at 57°C for 60 minute. After enzymatic hy...

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Abstract

The invention discloses black bone chicken powder and a preparation method thereof. The black bone chicken powder is mainly prepared from the following raw materials in parts by weight: 340-365 parts of black bone chicken meat, 40-50 parts of water and 0.9-1.1 parts of hydrolysis protease which form a first part, 20-25 parts of edible glucose, 1.4-1.6 parts of D-xylose, 3-4 parts of glycine, 4-5 parts of L-cysteine, 1.5-2 parts of DL-methionine, 70-80 parts of chicken oil and 20-36 parts of edible salt which form a second part, 23-32 parts of white granulated sugar, 55-69 parts of aginomoto, 2.5-3.7 parts of disodium 5'-ribonucleotide, 70-84 parts of edible salt, 1.3-1.7 parts of disodium succinate, 55-70 parts of maltodextrin, 55-70 parts of starch sodium octenylsuccinate, 0.8-1.2 parts of glycerin monostearate and 90-110 parts of water which form a third part. The black bone chicken powder disclosed by the invention smells delicious, and the black bone chicken feature grease fragrance is outstanding. The preparation method is simple and is easy to operate.

Description

technical field [0001] The invention relates to the technical field of food, in particular to black-bone chicken powder and a preparation method thereof. Background technique [0002] Black-bone chicken is a unique poultry resource with the same origin of medicine and food in my country. It integrates the three functions of medicine, tonic and food, and has great development value. In recent years, with the rapid development of the flavors, fragrances and condiments industry, there are more and more types of powder flavors and seasoning powders, and there are many types of chicken powder as the mainstream; but so far, there are not many types of black-bone chicken powder And not many. The black-bone chicken powder on the market is mainly pure black-bone chicken powder made by pretreatment of black-bone chicken, enzymatic hydrolysis, and spray drying. [0003] Although the aroma of pure black-bone chicken powder is relatively pure, but due to the loss of flavor components i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/10A23L27/26A23V2002/00A23V2200/08
Inventor 唐小红李卫华
Owner 广东江大和风香精香料有限公司
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