Granular chicken essence and preparation method thereof

A chicken essence and granule technology, which is applied in the field of food processing, can solve the problems of waste of resources and achieve the effects of preventing water loss, promoting development, and improving organizational structure

Inactive Publication Date: 2018-07-20
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is a big chicken production country, and the by-products after chicken processing, such as chicken skin and chicken bones, have not been fully utilized, resulting in a great waste of resources

Method used

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  • Granular chicken essence and preparation method thereof
  • Granular chicken essence and preparation method thereof
  • Granular chicken essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A granular chicken flavor, its composition and weight parts are as follows:

[0037] 50 parts of extraction liquid and 20 parts of chicken reaction liquid.

[0038] The preparation method of the extract is as follows:

[0039] ⑴Pretreatment: Choose fresh chicken skin and chicken bones to clean, dehair and scrape the surface fat from the chicken skin, cut into 3mm×3mm pieces, break the chicken bones to ≤3mm bone particles, soak the chicken skin and bones in a mass percentage of 1 ~5% salt water for 5~6h to remove soluble impurities;

[0040] ⑵Ultrasonic treatment: Add 3 to 10 times the weight of purified water to the pretreated chicken skin and bones for ultrasonic treatment. The ultrasonic power is 120 to 250W, and the treatment time is 20 to 120min. After the treatment, rinse with pure water;

[0041] (3) Enzymatic hydrolysis: Add 2 to 5 times the weight of water to the chicken skin and bones processed in step (2) and mix well, adjust the pH to 2 to 4 with 1M HCl, and add 0.1 t...

Embodiment 2

[0053] A granular chicken flavor, its composition and weight parts are as follows:

[0054] 70 parts of extraction liquid and 35 parts of chicken reaction liquid.

[0055] The preparation method of the extract is as follows:

[0056] ⑴Pretreatment: Clean fresh chicken skin and chicken bones, dehair and scrape the surface fat from chicken skin, cut into 3mm×3mm pieces, break chicken bones to ≤3mm bone particles, soak chicken skin and chicken bone in a mass percentage of 1 ~5% salt water for 5~6h to remove soluble impurities;

[0057] ⑵Ultrasonic treatment: Add 3-10 times the weight of purified water to the pre-treated chicken skin and bones for ultrasonic treatment, the ultrasonic power is 120-250W, and the treatment time is 20-120min. After the treatment, rinse with pure water;

[0058] (3) Enzymatic hydrolysis: Add 2 to 5 times the weight of water to the chicken skin and bones processed in step (2) and mix well, adjust the pH to 2 to 4 with 1M HCl, and add 0.1 to 1% of the total mass ...

Embodiment 3

[0070] A granular chicken flavor, its composition and weight parts are as follows:

[0071] 85 parts of extraction liquid and 50 parts of chicken reaction liquid.

[0072] The preparation method of the extract is as follows:

[0073] ⑴Pretreatment: Clean fresh chicken skin and chicken bones, dehair and scrape the surface fat from chicken skin, cut into 3mm×3mm pieces, break chicken bones to ≤3mm bone particles, soak chicken skin and chicken bone in a mass percentage of 1 ~5% salt water for 5~6h to remove soluble impurities;

[0074] ⑵Ultrasonic treatment: Add 3-10 times the weight of purified water to the pre-treated chicken skin and bones for ultrasonic treatment, the ultrasonic power is 120-250W, and the treatment time is 20-120min. After the treatment, rinse with pure water;

[0075] (3) Enzymatic hydrolysis: Add 2 to 5 times the weight of water to the chicken skin and bones processed in step (2) and mix well, adjust the pH to 2 to 4 with 1M HCl, and add 0.1 to 1% of the total mass ...

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Abstract

The invention discloses a granular chicken essence. The essence comprises the following components in parts by weight: 50-85 parts of an extracting solution and 20-50 parts of a chicken reaction liquid. The chicken essence of the invention has the characteristics that the essence is granular at normal temperature and stable in property, can melt into a liquid by heating, and can fully release flavor substances. The essence has a good high-temperature-resistance effect, has a good effect for improving the texture structure of products, can reduce the loss of essence flavor and increase the juice feeling, water retention, tenderness and smoothness of the products in the processing course when applied to meat products, enables the products to have a good slicing property, and reduces the addition amount of fat.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a production method of flavor, in particular to a granular chicken flavor and a preparation method thereof. Background technique [0002] my country is a big country producing chicken meat, and the by-products of chicken meat processing, such as chicken skin and bones, have not been fully utilized, causing a huge waste of resources. How to develop and utilize the by-products of chicken processing is one of the main problems currently facing. [0003] Chicken flavor is a kind of meat flavor. It can effectively improve and supplement the flavor of food. It is loved by consumers and has a vital impact on the quality of the end product. Chicken flavors on the market exist in three states: liquid, paste, and powder. When used in products, the processing process has a greater impact on the flavors in the chicken flavors, and the effect of high temperature resistance is not good, result...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L5/10
CPCA23L5/10A23L5/15A23L27/215A23L27/26
Inventor 张伟伟李秉业李洪久王海丽
Owner SHANDONG TIANBO FOOD INGREDIENTS
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