Preparation method of chicken bone meal and chicken essence containing same

A technology of chicken bone powder and chicken essence, which is applied in the field of food seasoning, can solve the problems of inability to extract and inconvenient, and achieve the effects of low equipment cost, high efficiency, and simple preparation method

Inactive Publication Date: 2015-01-28
安阳市兴厨调味品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to test analysis, the protein content in fresh bone is about 10%-13%, the fat content is about 12%-14%, the mineral content such as calcium and phosphorus is several times that of fresh meat, and the ratio is about 2:1. The bone marrow is also rich in nutrients, and it is the most nutritious part of the chicken. It is often abandoned because it cannot be extracted or is inconvenient to extract.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing chicken bone meal, characterized in that the preparation method comprises the following steps: a. Initial treatment of chicken skeletons: select fresh, non-corrupt, cleaned and sterilized chicken skeletons, and grind them into chicken bones with a bone mud machine Mud; b. Pulverization: add water with a relative chicken skeleton mass ratio of 80% to the chicken skeleton crushed in step a, and pump it into the bone mud mill to grind it into chicken bone slurry, and the particle size after grinding is 60 mesh; c. Enzymolysis: Pump the chicken bone slurry prepared in step b into the reactor, heat up to 105°C, cook for 1 hour, then lower the temperature to 65°C, and add protease and chicken bone slurry with a mass ratio of 0.5%. Flavor enzyme mixture, keep warm for 1.5h, and carry out enzymolysis; d. Enzyme inactivation: add mass ratio of 0.3% I+G, 5% glucose, and 12% water to the material after step c enzymolysis, and then react The temperature of th...

Embodiment 2

[0021]A method for preparing chicken bone meal, characterized in that the preparation method comprises the following steps: a. Initial treatment of chicken skeletons: select fresh, non-corrupt, cleaned and sterilized chicken skeletons, and grind them into chicken bones with a bone mud machine Mud; b. Pulverization: add water with a relative chicken skeleton mass ratio of 70% to the chicken skeleton crushed in step a, and pump it into the bone mud mill to grind it into chicken bone slurry, and the particle size after grinding is 40 mesh; c. Enzymolysis: Pump the chicken bone slurry prepared in step b into the reactor, heat up to 95°C, cook for 1 hour, then lower the temperature to 55°C, and add protease and chicken bone slurry mass ratio of 0.3% Flavor enzyme mixture, keep warm for 1, and carry out enzymolysis; d. Enzyme elimination: add 0.1% I+G, 2% glucose, and 12% water in mass ratio to the material after step c enzymolysis, and then put the reaction kettle The temperature r...

Embodiment 3

[0025] A method for preparing chicken bone meal, characterized in that the preparation method comprises the following steps: a. Initial treatment of chicken skeletons: select fresh, non-corrupt, cleaned and sterilized chicken skeletons, and grind them into chicken bones with a bone mud machine Mud; b. Pulverization: add water with a relative chicken skeleton mass ratio of 75% to the chicken skeleton crushed in step a, and pump it into the bone mud mill to grind it into chicken bone slurry, and the particle size after grinding is 50 mesh; c. Enzymolysis: pump the chicken bone slurry prepared in step b into the reactor, heat up to 100°C, cook for 1 hour, then lower the temperature to 60°C, and add protease and chicken bone slurry with a mass ratio of 0.4% Flavor enzyme mixture, keep warm for 1.2h, and carry out enzymolysis; d. Enzyme inactivation: add mass ratio of 0.2% I+G, 3.7% glucose, 12% water to the material after step c enzymolysis, and then react The temperature of the k...

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PUM

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Abstract

The invention discloses a preparation method of chicken bone meal and a chicken essence containing the same. The preparation method comprises the steps of initial treatment of chicken skeletons, grinding, enzymolysis, enzyme deactivation, finish grinding and high-pressure spray drying, wherein a raw material adopted in the method is commercially available low-price fresh chicken bones, a lot of protein and minerals of calcium, phosphorus and the like are extracted from the chicken bones, and meanwhile, chicken bone marrows are fully extracted, so that the comprehensive utilization value of the chicken skeletons is developed; by using the preparation method, the product yield of the chicken bones can reach up to 98%; the preparation method is simple, has low technical requirements, and is low in equipment cost and high in efficiency; moreover, protease and flavor enzyme adopted in the step of enzymolysis can be flexibly added according to required tastes of customers, so that the chicken bone meal has an extremely wide application range, and not only can be used for preparing the chicken essence but also can be applied to other seasonings or food additive materials.

Description

technical field [0001] The patent of the invention relates to the technical field of food seasoning, in particular to a preparation method of chicken bone powder and chicken essence containing the chicken bone powder. Background technique [0002] At present, my country's meat consumption accounts for 27% of the world's total meat production, ranking first in the world. Among them, chicken consumption accounts for 20% of the total meat consumption. Along with the process of industrialization, most parts of the chicken body have been cut and refined, while the chicken skeleton, a by-product of the slaughtering industry, has become "chicken ribs". Skeleton raw materials are the by-products of poultry (mainly chickens, ducks, geese, etc.) after dividing the skin and meat, removing internal organs and other sundries. The nutritional value of bone marrow is very high, and it is usually discarded, resulting in waste; poultry leg bone raw material is the remaining by-product afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/221A23L13/20A23L13/50A23L27/10
CPCA23L13/52A23L13/20A23L27/00A23V2002/00A23V2250/5114A23V2250/55
Inventor 柴海峰柴智桑水民卢艳敏史超柴晓林桑一焱申晓磊桑梓杰
Owner 安阳市兴厨调味品有限责任公司
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