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Method for preparing old-hen essence by twin-screw extrusion

A technology of twin-screw extrusion and old hen, which is applied in the field of preparation of old hen flavor by twin-screw extrusion, can solve the problems of reduced nutritional value, incomplete ingredients, and deterioration of product color, and achieves simple and reasonable process, good bactericidal effect, The effect of high nutritional value

Inactive Publication Date: 2015-04-01
广东华馨香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the old hen flavors on the market adopt traditional extraction technology and sterilization technology, and the retained ingredients are not comprehensive, so that the taste of the old hen is missing, resulting in a meat that is not delicious enough to give full play to its unique taste and aroma. nutritional value
Moreover, the traditional sterilization process is easy to make the color of the product worse, the taste and smell worse, and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] S1 Select female chickens that are more than two years old, have laid eggs and hatched chicks, and take the chicken and chicken skin after slaughtering;

[0039] S2 Put the chicken into a meat grinder and grind it, put it into water and add a compound protease, the quality of the water is 3 times the mass of the chicken, add the compound protease in an amount of 1500U per gram of chicken, and enzymolyze it at 40°C for 5 hours, Inactivate the enzyme at 110°C for 10 minutes, take the enzymatic hydrolysis solution, concentrate and dry it to obtain chicken protein;

[0040] S3 boil the chicken skin to get chicken oil;

[0041] S4 mixes the raw materials evenly to obtain a mixture, and the raw materials include components in the following proportions:

[0042] Chicken protein 25%

[0043] Chicken Fat 5%

[0044] Xylose 5%

[0045] Glycine 5%

[0046] Ginger 1%

[0047] Onion 2%

[0048] Garlic 1%

[0049] Star Anise 1%

[0050] Flour 50%

[0051] water 5%;

[0052...

Embodiment 2

[0055] S1 Select female chickens that are more than two years old, have laid eggs and hatched chicks, and take the chicken and chicken skin after slaughtering;

[0056] S2 Put the chicken into a meat grinder and grind it, put it into water and add compound protease, the quality of water is 4 times of the mass of chicken, add compound protease in the amount of 3000U per gram of chicken, enzymolysis at 55°C for 5h, Inactivate the enzyme at 120°C for 5 minutes, take the enzymatic hydrolysis solution, concentrate and dry to obtain chicken protein;

[0057] S3 boil the chicken skin to get chicken oil;

[0058] S4 mixes the raw materials evenly to obtain a mixture, and the raw materials include components in the following proportions:

[0059] Chicken protein 45%

[0060] Chicken Fat 1%

[0061] Glucose 10%

[0062] Arginine 4%

[0063] Ginger 2%

[0064] Pepper 1%

[0065] Cao Guo 1%

[0066] Flour 30%

[0067] water 6%;

[0068] S5 sets the parameters of the twin-screw e...

Embodiment 3

[0071] S1 Select female chickens that are more than two years old, have laid eggs and hatched chicks, and take the chicken and chicken skin after slaughtering;

[0072] S2 Put the chicken into a meat grinder and grind it, put it into water and add a compound protease, the quality of the water is 3.5 times the mass of the chicken, and the compound protease is added in an amount of 2500U per gram of chicken, at 50°C Enzymolysis for 5.5 hours, inactivating the enzyme at 115°C for 8 minutes, taking the enzymolysis solution, concentrating and drying to obtain chicken protein;

[0073] S3 boil the chicken skin to get chicken oil;

[0074] S4 mixes the raw materials evenly to obtain a mixture, and the raw materials include components in the following proportions:

[0075] Chicken protein 30%

[0076] Chicken Fat 8%

[0077] Glucose 4%

[0078] Sucrose 2%

[0079] Cystine 3%

[0080] Alanine 3%

[0081] Ginger 1%

[0082] Onion 1%

[0083] Garlic 1%

[0084] Pepper 1%

[00...

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PUM

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Abstract

The invention relates to the field of essence preparation, and particularly relates to a method for preparing old-hen essence by twin-screw extrusion. The method comprises the following steps of selecting a hen, taking hen meat and hen skin; mincing the hen meat, putting the minced hen meat into water, adding compound protease, carrying out enzymolysis, taking enzymatic solution to carry out concentration and drying, thereby obtaining hen-meat protein; decocting the hen skin, and taking hen oil; mixing raw materials uniformly, thereby obtaining mixture; setting parameters of a twin-screw extrusion machine; and adding the mixture into the twin-screw extrusion machine to be extruded, cooling the materials obtained by extrusion, and finally crushing to obtain the old-hen essence. The method has the advantages that the prepared old-hen essence is natural essence, and the process is simple and reasonable; since the raw materials are treated by high temperature and high pressure in the extrusion machine, the sterilization effect is good, and no larger influence is generated on the color, the fragrance and the flavor of a product, so that the flavor of the old hen is improved, the taste is delicious and the old hen essence is suitable for being eaten by more crowds; and the obtained product retains high nutritional value.

Description

technical field [0001] The invention relates to the field of essence preparation, in particular to a method for preparing old hen essence by twin-screw extrusion. Background technique [0002] An old hen refers to a female chicken that has reached a certain age. Generally speaking, a hen that has been raised for more than two years and has laid eggs, especially those that have hatched chicks, can be called an old hen. The reason why old hen soup is highly praised by many people is that from the point of view of traditional Chinese medicine, the chicken of hen belongs to yin, which is more suitable for puerpera, the elderly, weak and chronically ill. Due to the long growth period of the old hen, the umami substances contained in the chicken are more than that of the chicken, which is the main reason for making the chicken soup more delicious. In addition, the fat content in the old hen is relatively high, and the stewed soup is more fragrant. The tonic effect of the old hen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/221A23L27/26A23L27/10
Inventor 陈秋明
Owner 广东华馨香料有限公司