A kind of processing method of fresh and spicy flavor mixed chicken powder

A processing method and flavor technology, which are applied in the processing field of fresh and spicy flavor mixed chicken powder, can solve problems such as singleness of chicken powder products, and achieve the effects of rich variety, high content and pleasant matching.

Active Publication Date: 2015-08-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The object of the invention is to provide a preparation method of a chicken powder product integrating umami taste and spicy taste in order to overcome the single defect of domestic existing chicken powder products

Method used

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  • A kind of processing method of fresh and spicy flavor mixed chicken powder
  • A kind of processing method of fresh and spicy flavor mixed chicken powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 A kind of processing method of fresh and spicy flavor mixed chicken powder (low spicy flavor, see flavor map figure 1 )

[0035] (1) Preparation of chicken bone meal:

[0036] a. Cleaning: clean the chicken skeleton and drain the water on the surface;

[0037]b. Cooking: Put the cleaned chicken skeleton into a high-temperature and high-pressure cooking container at 100-125 °C and 0.15 MPa for 30-60 min;

[0038] c. Drying and crushing: Put the cooked chicken skeleton into an oven at 80~100°C for the first step of drying: hot air drying, the drying time is 1~3h, and then put the chicken skeleton into a crusher for primary crushing, The speed of the pulverizer is 25000r / min; then the chicken bone meal obtained from the first pulverization is subjected to the second drying: medium and short wave infrared drying, in which the infrared radiation wavelength is 2.4~3.0μm, and the drying temperature and time are 60~80℃ and 60℃ respectively. 20 ~ 40min, then the ...

Embodiment 2

[0049] Example 2: A processing method of mixed chicken powder with fresh and spicy flavor (medium spicy flavor)

[0050] (1) Preparation of chicken bone meal:

[0051] a. Cleaning: clean the chicken skeleton and drain the water on the surface;

[0052] b. Cooking: Put the cleaned chicken skeleton into a high-temperature and high-pressure cooking container at 100-125 °C and 0.15 MPa for 30-60 min;

[0053] c. Drying and crushing: Put the cooked chicken skeleton into an oven at 80-100 °C for the first step of drying: hot air drying, the drying time is 1-3 hours, and then put the chicken skeleton in a grinder for the first crushing, crushing The speed of the machine is 25000r / min; then the chicken bone powder obtained by the first crushing is subjected to the second drying: medium and short wave infrared drying, in which the wavelength of infrared radiation is 2.4~3.0μm, and the drying temperature and time are 60~80°C and 20°C respectively. ~40min, then the dried chicken bone m...

Embodiment 3

[0064] Example 3: A processing method of mixed chicken powder with fresh and spicy flavor (high spicy flavor)

[0065] (1) Preparation of chicken bone meal:

[0066] a. Cleaning: clean the chicken skeleton and drain the water on the surface;

[0067] b. Cooking: Put the cleaned chicken skeleton into a high-temperature and high-pressure cooking container at 100-125°C and 0.15MPa for 30-60 minutes;

[0068] c. Drying and crushing: Put the cooked chicken skeleton into an oven at 80~100°C for the first step of drying: hot air drying, the drying time is 1~3h, and then put the chicken skeleton into a crusher for primary crushing, The speed of the pulverizer is 25000r / min; then the chicken bone meal obtained from the first pulverization is subjected to the second drying: medium and short wave infrared drying, in which the infrared radiation wavelength is 2.4~3.0μm, and the drying temperature and time are 60~80℃ and 60℃ respectively. 20 ~ 40min, then the dried chicken bone meal is p...

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Abstract

The invention relates to a processing method of spicy-flavor compound chicken powder, belonging to the technical field of food seasoning. According to the processing method, pure chicken powder, chicken skeleton and fresh chiles are taken as main raw materials, and the processing method sequentially comprises the steps of preparation of chicken bone powder (including cleaning, cooking, two-step drying, two-step grinding and sieving), preparation of chilli powder (including cleaning, drying, grinding and sieving), blending of spicy-flavor chicken powder and packaging. According to the processing method, the raw material resource is rich, the price is low, the production process is simple, and large-scale production can be realized. In the product processing process, high-temperature and high-pressure cooking is combined with the technology of two-step drying and two-step grinding, so that the chicken bone powder with small particle size can be prepared; a hot air-radio frequency combined drying method is adopted, so that the drying speed and the uniformity are improved, and the product quality is further improved. The spicy-flavor compound chicken powder processed by the method is delicious and spicy and is high in calcium content, thus being capable of meeting the demand of calcium supplement of consumers; furthermore, the product is good in flavor.

Description

technical field [0001] The invention relates to a processing method of mixed chicken powder with fresh and spicy flavor, and belongs to the technical field of food seasoning. Background technique [0002] In recent years, the condiment market is changing with each passing day, and the market demand is changing. Chicken powder has huge room for development as a new type of condiment. In the face of consumers' increasing demand for chicken powder flavor and nutrition, it is imminent to develop new chicken powder. [0003] my country's chicken production ranks second in the world, and a large amount of raw chicken slaughter by-products—chicken bones—are produced every year. However, except some of them are used for simple processing, most of the bones are often discarded, resulting in the loss of a large amount of valuable nutritional resources and serious environmental pollution. Chicken bone is rich in nutrients, balanced in amino acid composition, high in essential amino a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
CPCA23L27/10A23L27/26A23L33/00A23V2002/00A23V2200/306A23V2250/204
Inventor 张慜徐保国张卫明凡家莉陈志雄陈世豪刘亚萍
Owner JIANGNAN UNIV
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