Preparation method of slow release type high-calcium milky chicken powder for hot pot

A slow-release, high-calcium technology, applied in the field of condiment processing, can solve the problems of not being able to maintain freshness for a long time, affecting the taste and quality of hot pot, etc., and achieve the effects of expanding sales range, prolonging the duration of aroma, and simple process operation

Active Publication Date: 2014-09-10
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the high-temperature heating process such as hot pot, the nucleotide components in the chicken essence will be degr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: a kind of processing preparation of slow-release type high calcium chicken essence for high freshness hot pot

[0039] (1) Configuration solution: respectively configure sodium alginate solution with mass concentration of 1.0%, calcium lactate solution with mass concentration of 4.0% and chitosan solution with mass concentration of 0.35%;

[0040] (2) Preparation of rubber beads: take commercially available (Jiahao) chicken powder as raw material, dissolve chicken powder and yeast extract in sodium alginate solution, the concentration of chicken powder is 20g / 100mL solution, and the concentration of yeast extract is 0.5g / 100mL solution The mixed solution is dropped into the calcium lactate solution, wherein the dripping speed is 80d / min, and the dripping height is controlled at 8-10cm to obtain the calcium alginate gel beads embedded with chicken powder;

[0041] (3) Film formation, film coating and aging: Calcium alginate glue beads embedded with chicken...

Embodiment 2

[0044] Embodiment 2: a kind of processing preparation of slow-release type high calcium chicken essence for medium freshness hot pot

[0045] (1) Configuration solution: respectively configure sodium alginate solution with mass concentration of 2.0%, calcium lactate solution with mass concentration of 4.0% and chitosan solution with mass concentration of 0.15%;

[0046](2) Preparation of rubber beads: using commercially available (Jiahao) chicken powder as raw material, dissolve chicken powder and yeast extract in the sodium alginate solution prepared in step (1), the concentration of chicken powder is 40g / 100mL solution, yeast The concentration of the extract is 1.5g / 100mL solution; drop the mixed solution into the calcium lactate solution, wherein the dropping speed is 80d / min, and the dropping height is controlled at 8-10cm, to obtain calcium alginate beads embedded with chicken powder;

[0047] (3) Film formation, film coating and aging: put the calcium alginate beads embe...

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PUM

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Abstract

The invention relates to a preparation method of slow release type high-calcium milky chicken powder for a hot pot, belonging to the technical field of seasoning processing. The preparation method comprises the following steps: mixing commercially available chicken powder (namely Jiahao Zhanwang low-salt chicken powder) of Guangdong Jiahao Foodstuff Co., Ltd. with yeast extracts, dissolving the mixture into sodium alginate to form mixed liquid, dropwise adding the mixed liquid into a calcium lactate solution to generate glue beads, taking out the glue beads, adding the glue beads into a chitosan solution, and carrying out film laminating and ageing so as to obtain slow release type high-calcium chicken powder microspheres for the hot pot; mixing the chicken powder microspheres with chicken powder turbid liquid, so as to prepare the milky chicken powder. The preparation method has the beneficial effects that the duration time of the fragrance can be prolonged due to the excellent slow release performance of the microspheres, the whole process is suitable for industrial batch production, the guarantee period of the product is long, and the sales scope of the product is beneficially extended.

Description

technical field [0001] The invention relates to a method for preparing slow-release high-calcium milky chicken essence for hot pot by utilizing existing chicken powder, and belongs to the technical field of condiment processing. Background technique [0002] Essence of chicken is a compound fresh and flavor-enhancing seasoning made from fresh chicken, chicken bones, and eggs. It can be used in all occasions where monosodium glutamate is used, and it can be added to dishes, soups and pasta in an appropriate amount to achieve the effect. In addition to sodium glutamate, chicken essence also contains a variety of amino acids. It is a home-made condiment that can not only increase people's appetite, but also provide certain nutrition. Chicken essence is produced after the appearance of new products such as flavor nucleotides, hydrolyzed animal and plant proteins, and yeast extracts, and its freshness is much higher than that of monosodium glutamate with the same concentration....

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/72A23L27/88
Inventor 陈志雄张慜江昊张卫明卢懿陈世豪刘亚萍
Owner GUANGDONG JIAHAO FOOD
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