Method for preparing chicken essence from chicken breast and chicken skeleton

A technology of chicken skeleton and chicken breast, which is applied in the field of preparing chicken essence from chicken breast and chicken skeleton, can solve the problems of poor taste, long duration, high cost, etc., and achieve the effects of reducing production cost, convenient acquisition, and simple operation

Inactive Publication Date: 2017-05-31
SHAANXI EYOUNG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently, enzymatic hydrolysis of chicken skeletons is mostly used to obtain the main raw material for the production of chicken essence (chicken powder). The cost is relatively low, but the flavor of the chicken is light and the taste is slightly poor; Raw materials, the finished chicken has strong aroma and lasts for a long time, but the cost is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing chicken essence from chicken breast meat and chicken skeleton, which is characterized by comprising the following steps:

[0019] (1) Grind and mix 15kg chicken skeleton and 3kg chicken breast meat using a meat grinder with an aperture of 5mm;

[0020] (2) Add 3kg of water, stir evenly, and heat to 55°C to obtain a raw material mixture;

[0021] (3) Add the compound protease to the raw material mixture, carry out the enzymolysis reaction for 3 hours under the condition of pH 6.5 and temperature 45-60 ℃, pass 80 mesh sieve to obtain enzymolysis solution;

[0022] (4) The weight of the composite protease is 0.8% of the total weight of the raw material mixture, and the composite protease is a mixture of alkaline protease and flavor protease at a weight ratio of 1:1;

[0023] (5) Take the enzymolysis solution, remove the chicken fat on the surface, and keep it at a constant temperature of 80-105°C for 10 minutes;

[0024] (6) Add Maillard reaction accessories to...

Embodiment 2

[0027] A method for preparing chicken essence from chicken breast meat and chicken skeleton, which is characterized by comprising the following steps:

[0028] (1) Grind and mix 15kg chicken skeleton and 3kg chicken breast meat using a meat grinder with an aperture of 5mm;

[0029] (2) Add 3kg of water, stir evenly, and heat to 55°C to obtain a raw material mixture;

[0030] (3) Add the compound protease to the raw material mixture, carry out the enzymolysis reaction for 3 hours under the condition of pH 6.5 and temperature 45-60 ℃, pass 80 mesh sieve to obtain enzymolysis solution;

[0031] (4) The weight of the composite protease is 0.8% of the total weight of the raw material mixture, and the composite protease is a mixture of alkaline protease and flavor protease at a weight ratio of 1:1;

[0032] (5) Take the enzymolysis solution, remove the chicken fat on the surface, and keep it at a constant temperature of 80-105°C for 10 minutes;

[0033] (6) Add Maillard reaction auxiliary mate...

Embodiment 3

[0037] A method for preparing chicken essence from chicken breast meat and chicken skeleton, which is characterized by comprising the following steps:

[0038] (1) Grind and mix 15kg chicken skeleton and 3kg chicken breast meat using a meat grinder with an aperture of 5mm;

[0039] (2) Add 3kg of water, stir evenly, and heat to 55°C to obtain a raw material mixture;

[0040] (3) Add the compound protease to the raw material mixture, carry out the enzymolysis reaction for 3 hours under the condition of pH 6.5 and temperature 45-60 ℃, pass 80 mesh sieve to obtain enzymolysis solution;

[0041] (4) The weight of the composite protease is 0.8% of the total weight of the raw material mixture, and the composite protease is a mixture of alkaline protease and flavor protease at a weight ratio of 1:1;

[0042] (5) Take the enzymolysis solution, remove the chicken fat on the surface, and keep it at a constant temperature of 80-105°C for 10 minutes;

[0043] (6) Add Maillard reaction auxiliary mate...

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PUM

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Abstract

The invention relates to a method for preparing chicken essence from chicken breast and chicken skeleton. The method is characterized by comprising the following steps: smashing 15kg of chicken skeleton and 3kg of chicken breast by using a meat mincing machine with a pore diameter of 5mm; adding 3kg of water, uniformly stirring, heating to 55 DEG C to obtain a raw material mixed solution. The method is simple to operate; the raw materials are convenient to get; the ratio of the chicken breast and the chicken skeleton in the raw materials is changed; a manner of carrying out enzymolysis and aftertreatment by using targeted compound enzymes is adopted; the defects of enzymolysis of single substrate are solved; the prepared chicken essence is light in chicken flavor; the production cost is reduced.

Description

Technical field [0001] The invention relates to a method for preparing chicken essence from chicken breast meat and chicken skeleton. Background technique [0002] Condiments are my country's traditional specialty products. Among them, chicken essence (powder) is a sunrise industry that has developed rapidly in the condiment industry and is unanimously optimistic in the industry. my country is a large breeding country with abundant chicken resources, but the scale and deep processing level of my country's breeding industry is relatively backward. The protein of chicken skeleton is as high as 16.8%, which is similar to the content of chicken, but the price is only 5-6 yuan / kg. Due to the low price and inconvenient storage, manufacturers often discard it or process it into bone meal and add it to feed. Waste of resources and environmental pollution. At present, chicken skeletons are comprehensively utilized in the United States to produce chicken powder, chicken paste, chicken fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
Inventor 张俊
Owner SHAANXI EYOUNG TECH
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