Preparation method of chicken flavored soup blend

A flavor and soup technology, applied in the field of preparation of chicken-flavored soup, can solve the problems of not being able to taste the rich flavor of chicken-flavored soup, large loss of nutrients and flavor of raw materials, and inability to absorb nutrition of chicken-flavored soup, etc. Achieve high production efficiency, delicious taste, and improve the effect of meat flavor

Active Publication Date: 2015-07-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the processing time is long, the utilization rate of enzyme is low, and the nutritional labeling and fragrance loss of raw materials are relatively large. For industrialized production, equipment and energy loss can be caused. For consumers, sufficient chicken flavor soup can not be taken Nutritious, can not taste the rich flavor of chicken flavor soup

Method used

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  • Preparation method of chicken flavored soup blend

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Embodiment 1

[0023] Embodiment 1, the preparation method of chicken flavor soup stock and its application verification

[0024] (1) Raw material pretreatment

[0025] The chicken breast meat has been inspected and meets the hygienic requirements. It is pre-cooled and peeled, then cleaned, ground into small particles with a meat grinder, and chopped with a chopping machine for 4 minutes. The chicken breast meat is chopped into minced meat, and the meat and The flavors of the spices are fully mixed.

[0026] (2) Equipment pretreatment

[0027] The container uses a high-speed mixing tank, which is cleaned to remove impurities and odors;

[0028] The filling machine is cleaned, and the filling machine is disinfected with a 70% alcohol solution every 30 minutes during the filling process, and the filling machine is disinfected with a 70% alcohol solution when the filling is interrupted .

[0029] (3) One time sterilization

[0030] Add 115.8kg of minced chicken breast meat and 79.2kg of ch...

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Abstract

The invention discloses a preparation method of chicken flavored soup blend. The preparation method comprises the following steps: (1) dividing fresh grade breast into two parts, wherein the weight ratio of the first part of fresh grade breast to the second part of fresh grade breast is (1:2)-(1:2.5); (2) mixing the first part of fresh grade breast and a seasoner, and carrying out primary sterilization; (3) adding water, compound protease and flavourzyme to the mixture subjected to primary sterilization, and carrying out enzymolysis till completing enzymolysis; (4) mixing the second part of fresh grade breast and the enzymolyzed mixture, and carrying out secondary sterilization; and (5) adding water, compound protease and flavourzyme to the mixture subjected to secondary sterilization, and carrying out enzymolysis till completing enzymolysis, thus obtaining the fresh grade breast flavored soup blend. The fresh grade breast disclosed by the invention has the advantages that the degree of hydrolysis of protein in fresh grade breast paste is increased under the effect of gradient enzymolysis of the compound protease and the flavourzyme, meanwhile, the protein and sugar in chicken ossein are subjected to low-temperature maillard reaction, so that the nutrition of the soup blend is improved, and the meat fragrance of the soup blend is also improved.

Description

technical field [0001] The invention relates to a preparation method of chicken flavor soup stock. Background technique [0002] In the prior art, chicken-flavored soup stock is widely used as a condiment. Many of the soup materials are processed by mixing chicken breast or chicken skeleton raw materials with seasonings, and the processing technology adopts the method of one-time feeding and one-time enzymatic hydrolysis. In the case of more raw materials, the enzymatic hydrolysis is insufficient, less amino acids beneficial to the human body are produced, and less precursor substances for the formation of soup flavor are produced. Moreover, the processing time is long, the utilization rate of enzyme is low, and the nutritional labeling and fragrance loss of raw materials are relatively large. For industrialized production, equipment and energy loss can be caused. For consumers, sufficient chicken flavor soup can not be taken Nutritious, can't taste the rich flavor of chic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/39A23L1/315A23L23/00A23L13/50
CPCA23L13/52A23L23/10A23V2002/00A23V2250/54A23V2250/712A23V2250/502
Inventor 张春晖李侠贾伟王春青谢小雷李春红
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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