A kind of preparation method of salt-baked chicken flavor nutritional seasoning powder

Abstract

The invention relates to the food additive technical field, and more specifically, relates to a preparation method of a salt roasted chicken flavor nutritional seasoning powder prepared by utilizing salt roasted chicken processed by-products such as a marinating juice, chicken bones and chopped meat as raw materials. A hydrolyzed protein liquid obtained by enzymolysis of the chicken bones and / or the chopped meat produced in a marinated salt roasted chicken process is compounded with the marinating juice produced during preparation of salt roasted chickens, and then the nutritional seasoning powder is prepared by a spray drying technology; the mass percentage ratio for compounding the hydrolyzed protein liquid with the marinating juice is 1:2 to 2:1. The prepared seasoning powder is rich in nutrition, has rich salt roasted aroma and pure thick natural bone fragrance, is a uniform and fine faint yellow powder, and can be widely used for adjusting fragrance and taste of various foods.

Description

technical field

[0001] The present invention relates to the technical field of food additives, more specifically, to a salt-baked chicken-flavored nutritious seasoning powder prepared by using salt-baked chicken processing by-products (marinade, chicken bones and minced meat) as raw materials and a preparation method thereof . Background technique

[0002] Salt-baked chicken is a traditional food with strong local characteristics in Guangdong. It has a long history and is well-known at home and abroad. Traditional salt-baked chicken is made by smearing the chicken with salt, sand ginger and other ingredients, then wrapping it in paper and burying it in coarse salt, and heating the coarse salt to make the chicken slowly cooked. It has the characteristics of unique flavor, attractive color, good taste and rich nutrition, and is deeply loved by consumers. The industrially produced salt-baked chicken is mainly made of frozen cut chicken (chicken legs, chicken wings, chicken nu...

Examples

Embodiment 1

[0041] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 110°C for 25 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 9.5mm.

[0042] S2. Adjust pH: Weigh 100g of meat and bone paste into a container, add deionized water to make the mass percentage concentration of meat and bone paste to 12%, and adjust the pH to 5.5, (can be detected by Leici PHS-2F pH meter ).

[0043] S3. Enzymolysis reaction: Add 0.5% compound flavor protease to the above container according to the mass percentage of enzyme in the meat and bone paste, keep the temperature at 40° C., and enzymolysis time for 2 hours.

[0044] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 6 minutes.

[0045] S5. Separation of enzymatic hydrolyzate: place the enzymaticall...

Embodiment 2

[0055] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 120°C for 25 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 7.0mm.

[0056] S2. Adjust pH: Weigh 100 g of meat and bone paste into a container, add deionized water to make the mass percentage of meat and bone paste 20%, and adjust the pH to 6.0.

[0057] S3. Enzymolysis reaction: Add 1.0% compound flavor protease to the above container according to the mass percentage of the enzyme in the meat and bone paste, keep the temperature at 45°C, and the enzymolysis time for 3 hours.

[0058] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 6 minutes.

[0059] S5. Separation of enzymatic hydrolyzate: put the enzymatically deactivated enzymolyzate in a centrifuge, centrifuge at ...

Embodiment 3

[0067] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 125°C for 30 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 5.2mm.

[0068] S2. Adjust pH: Weigh 100 g of meat and bone paste into a container, add deionized water to make the mass percentage of meat and bone paste 25%, and adjust the pH to 6.5.

[0069] S3. Enzymolysis reaction: Add 1.5% compound flavor protease to the above container according to the mass percentage of the enzyme in the meat and bone slurry, keep the temperature at 50° C., and the enzymolysis time for 4 hours.

[0070] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 10 minutes.

[0071] S5. Separation of enzymolysis solution: put the enzymolysis solution after deactivation in a centrifuge, centrifuge...

technical field

[0001] The present invention relates to the technical field of food additives, more specifically, to a salt-baked chicken-flavored nutritious seasoning powder prepared by using salt-baked chicken processing by-products (marinade, chicken bones and minced meat) as raw materials and a preparation method thereof . Background technique

[0002] Salt-baked chicken is a traditional food with strong local characteristics in Guangdong. It has a long history and is well-known at home and abroad. Traditional salt-baked chicken is made by smearing the chicken with salt, sand ginger and other ingredients, then wrapping it in paper and burying it in coarse salt, and heating the coarse salt to make the chicken slowly cooked. It has the characteristics of unique flavor, attractive color, good taste and rich nutrition, and is deeply loved by consumers. The industrially produced salt-baked chicken is mainly made of frozen cut chicken (chicken legs, chicken wings, chicken nu...

Examples

Embodiment 1

[0041] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 110°C for 25 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 9.5mm.

[0042] S2. Adjust pH: Weigh 100g of meat and bone paste into a container, add deionized water to make the mass percentage concentration of meat and bone paste to 12%, and adjust the pH to 5.5, (can be detected by Leici PHS-2F pH meter ).

[0043] S3. Enzymolysis reaction: Add 0.5% compound flavor protease to the above container according to the mass percentage of enzyme in the meat and bone paste, keep the temperature at 40° C., and enzymolysis time for 2 hours.

[0044] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 6 minutes.

[0045] S5. Separation of enzymatic hydrolyzate: place the enzymaticall...

Embodiment 2

[0055] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 120°C for 25 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 7.0mm.

[0056] S2. Adjust pH: Weigh 100 g of meat and bone paste into a container, add deionized water to make the mass percentage of meat and bone paste 20%, and adjust the pH to 6.0.

[0057] S3. Enzymolysis reaction: Add 1.0% compound flavor protease to the above container according to the mass percentage of the enzyme in the meat and bone paste, keep the temperature at 45°C, and the enzymolysis time for 3 hours.

[0058] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 6 minutes.

[0059] S5. Separation of enzymatic hydrolyzate: put the enzymatically deactivated enzymolyzate in a centrifuge, centrifuge at ...

Embodiment 3

[0067] S1. Raw material pretreatment: Put the marinated salt-baked chicken bones and minced meat in an autoclave at 125°C for 30 minutes, and then crush them with a high-speed grinder to make meat and bone paste. The particle size of the meat and bone paste is 5.2mm.

[0068] S2. Adjust pH: Weigh 100 g of meat and bone paste into a container, add deionized water to make the mass percentage of meat and bone paste 25%, and adjust the pH to 6.5.

[0069] S3. Enzymolysis reaction: Add 1.5% compound flavor protease to the above container according to the mass percentage of the enzyme in the meat and bone slurry, keep the temperature at 50° C., and the enzymolysis time for 4 hours.

[0070] S4. Enzyme inactivation treatment: the reaction system after enzymolysis was placed in a boiling water bath at 100° C. for enzymatic inactivation treatment for 10 minutes.

[0071] S5. Separation of enzymolysis solution: put the enzymolysis solution after deactivation in a centrifuge, centrifuge...

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