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Production method of halal chicken-flavor seasoning powder

A production method and technology of seasoning powder, which is applied in the production field of chicken flavor seasoning powder, can solve problems such as insufficient antibacterial performance and discounted nutritional and health effects, and achieve the effect of rich flavor level, sufficient release, and improved protein hydrolysis degree

Inactive Publication Date: 2017-01-04
浙江金华味海食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meat-flavored seasoning prepared by the Maillard reaction has insufficient antibacterial performance, and it is easy to cause the product to absorb moist air after opening the package to form a breeding ground for microorganisms, and its nutritional and health effects are greatly reduced

Method used

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  • Production method of halal chicken-flavor seasoning powder
  • Production method of halal chicken-flavor seasoning powder
  • Production method of halal chicken-flavor seasoning powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] After the whole chicken is thawed, it is crushed by a meat grinder, and 3 mg of fucoidan and 6 mg of mannose are added per gram of raw materials (fucoidan is purchased from Xi’an Tongze Biotechnology Co., Ltd., and mannose is purchased from Zhejiang Lvzhou Biotechnology Co., Ltd.). Then use whole chicken raw materials: water = 1:5 (w / v), add water and mix evenly, and perform high hydrostatic pressure treatment. The high hydrostatic pressure treatment method is: 200MPa treatment at 5°C for 10 minutes, and then add citric acid to adjust the pH to about 7.0 to obtain chicken meat. Homogenate (solid content is about 16%);

[0035] First heat the chicken homogenate to 55°C, under the action of 0.1wt% papain (purchased from Zhengzhou Linuo Biotechnology Co., Ltd., enzyme activity: 500,000 u / g), ultrasonically assisted (ultrasonic parameters: 200W, 40KHz; WBD -10012P ultrasonic generator, Shenzhen Kemeida Ultrasonic Equipment Co., Ltd.) enzymatic hydrolysis for 1.5h. In the s...

Embodiment 2

[0045] After the whole chicken is thawed, it is crushed by a meat grinder, and 5 mg of fucoidan and 10 mg of mannose are added per gram of raw materials (fucoidan is purchased from Xi’an Tongze Biotechnology Co., Ltd., and mannose is purchased from Zhejiang Lvzhou Biotechnology Co., Ltd.). Then use the whole chicken raw material: water = 1:6 (w / v) and add water to mix evenly, and perform high hydrostatic pressure treatment. The high hydrostatic pressure treatment method is: treat at 200MPa at 6°C for 10 minutes, and then add citric acid to adjust the pH to about 7.0 to obtain chicken meat. Homogenate (solid content is about 14%);

[0046] First heat the chicken homogenate to 55°C, under the action of 0.1wt% papain (purchased from Zhengzhou Linuo Biotechnology Co., Ltd., enzyme activity: 500,000 u / g), ultrasonically assisted (ultrasonic parameters: 200W, 40KHz; WBD -10012P ultrasonic generator, Shenzhen Kemeida Ultrasonic Equipment Co., Ltd.) enzymatic hydrolysis for 1h. In th...

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Abstract

The invention relates to a production method of halal chicken-flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water, fucoidan and mannose, wherein 2-10ml of the water, 3-5mg of the fucoidan and 5-10mg of the mannose are added into per gram of raw material, carrying out high hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-high pressure sterilization and enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a Maillard reaction at the temperature of 88-105 DEG C; (4) after the Maillard reaction is finished, cooling, adding ingredients for seasoning, and grinding to obtain seasoning liquid with emulsification fineness reaching up to 2-40mu m; (5) carrying out spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-flavor seasoning powder. The product produced by the method is pure and lasting in flavor, and has good bacteriostatic and antiseptic properties.

Description

[0001] (1) Technical field: [0002] The invention belongs to the technical field of food, and in particular relates to a production method of chicken flavor seasoning powder. [0003] (2) Technical background: [0004] In China, halal food usually refers to dietary products that meet Halal standards butchered, processed, and made according to Chinese Muslim dietary habits. Halal food has a long history and distinctive features. It has the characteristics of "only good food, careful choices, strict hygiene, nutrition, and health care". Halal food has a good market reputation and is also a necessity for China's 25 million Muslim population. There are quite a few enterprises engaged in the production of halal food in my country, but the low degree of deep processing leads to low added value and small industrial scale. Compared with the huge market demand, the development of the halal food industry appears to be lagging behind, and it has huge potential for growth. [0005] Hal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/00
Inventor 陈文柱
Owner 浙江金华味海食品股份有限公司
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