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Preparation method of special flavored chicken paste

A technology of chicken paste and flavor, which is applied in the direction of food ingredients as antimicrobial preservation, food preservation, food ingredients as antioxidants, etc., can solve the problem of not being able to adapt to industrialized and specialized production, chicken nutrition cannot be fully utilized, chicken paste Insufficient flavor and other problems, to achieve the effect of promoting Maillard reaction, retaining nutrients, and alleviating oxidation problems

Inactive Publication Date: 2018-12-21
广西万寿谷投资集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of chicken paste is mainly made by boiling chicken for a long time and extracting it through the water phase, which not only wastes time, but also has low output and high cost, and the nutrients in chicken cannot be fully utilized, let alone adapt to industrialization and specialized production requirements
[0003] The invention patent with application number CN201510387079.2 discloses a Taihe silky chicken paste and its production method. Compared with the previous water phase extraction process, the nutritional content and efficiency are improved, but the Maillard reaction is controlled at 90°C. The chicken paste flavor is not enough

Method used

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  • Preparation method of special flavored chicken paste
  • Preparation method of special flavored chicken paste

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A preparation method of chicken paste with special flavor, comprising the following steps:

[0028] S1. Pretreatment: Remove the bone and skin from the cleaned chicken and cut it into pieces to obtain chicken material.

[0029] S2. Refining: the chicken material is mixed with water at a mass ratio of 1:2, beaten through a colloid mill, and then filtered to remove unremoved tendons and broken bones to obtain chicken pulp.

[0030] After the chicken material is mixed with water, 0.005% of antioxidant by weight of the chicken material is added, and then the colloid mill is used for beating. The antioxidant is tea polyphenols, citric acid, xylooligosaccharides, lecithin and rosemary extract in a mass ratio of 4:2:1:2:1.

[0031] S3. Enzymatic hydrolysis: add papain and flavor protease to the chicken pulp, perform enzymatic hydrolysis at 60° C. for 2 hours, and then determine that the degree of protein hydrolysis reaches 30%, then it is determined that the enzymatic hydroly...

Embodiment 2

[0037] A preparation method of chicken paste with special flavor, comprising the following steps:

[0038] S1. Pretreatment: Remove the bone and skin from the cleaned chicken and cut it into pieces to obtain chicken material.

[0039] S2. Refining: the chicken material is mixed with water at a mass ratio of 1:3, beaten through a colloid mill, and then filtered to remove unremoved tendons and broken bones to obtain chicken pulp.

[0040] After mixing the chicken feed with water, add 0.01% antioxidant by weight of the chicken feed, and then carry out colloid mill beating. The antioxidant is tea polyphenol, citric acid, xylooligosaccharide, lecithin and rosemary extract with a mass ratio of 3:2:1:3:1.

[0041] S3. Enzymolysis: Add papain and flavor protease to the chicken pulp, perform enzymolysis at 60° C. for 3 hours, and determine that the degree of protein hydrolysis reaches 30%, then it is determined that the enzymolysis is sufficient to obtain an enzymolysis solution. In ...

Embodiment 3

[0047] A preparation method of chicken paste with special flavor, comprising the following steps:

[0048] S1. Pretreatment: Remove the bone and skin from the cleaned chicken and cut it into pieces to obtain chicken material.

[0049] S2. Refining: the chicken material is mixed with water at a mass ratio of 1:1, beaten through a colloid mill, and then filtered to remove unremoved tendons and broken bones to obtain chicken pulp.

[0050]After mixing the chicken feed with water, add 0.0011% antioxidant by weight of the chicken feed, and then perform colloid mill beating. The antioxidant is tea polyphenol, citric acid, xylooligosaccharide, lecithin and rosemary extract with a mass ratio of 5:2:1:1:1.

[0051] S3. Enzymolysis: Add papain and flavor protease to the chicken pulp, perform enzymolysis at 60° C. for 2 hours, and determine that the degree of protein hydrolysis reaches 30%, then it is determined that the enzymolysis is sufficient to obtain an enzymolysis solution. The ...

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Abstract

The invention provides a preparation method of special flavored chicken paste. The preparation method comprises the following steps: pre-treatment, defibrination, enzymolysis, enzyme deactivation, Maillard reaction, mixing and filling. According to the preparation method of special flavored chicken paste, protein macromolecules of chicken are decomposed into free amino acids by means of enzymolysis of protease by taking chicken as a primary raw material. The free amino acids contain a lot of fresh glutamine, glutamic acid, glycine and taurine which is high in functionality and the like and then generate more unique flavor substances by means of Maillard reaction of saccharides and amino acids to from an excellent seasoning with special fresh fragrance. By joint enzymolysis of protease anda flavor enzyme and determination of degree of hydrolysis of the proteins, the enzymatic hydrolysis is relatively thorough when the degree of hydrolysis reaches 30%. The Maillard reaction temperatureis controlled at 120 DEG C, so that a certain empyreumatique substance is generated on the basis of keeping nutritional components, and therefore, the more unique flavor is kept; the effects of beingeconomical and time-saving are achieved at the same time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing chicken paste with special flavor. Background technique [0002] Chicken paste is a new seasoning made from chicken in recent years. Compared with traditional chicken powder, chicken paste has a simple production process and low cost, and can better retain the inherent umami taste and nutrients of chicken. At present, the production of chicken paste is mainly made by boiling chicken for a long time and extracting it through the water phase, which not only wastes time, but also has low output and high cost, and the nutrients in chicken cannot be fully utilized, let alone adapt to industrialization and specialized production requirements. [0003] The invention patent with application number CN201510387079.2 discloses a Taihe silky chicken paste and its production method. Compared with the previous water phase extraction process, the nutritional content and eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/22A23L29/00A23L3/3472A23L3/3508A23L3/3553A23L3/3562
CPCA23L3/3472A23L3/3508A23L3/3553A23L3/3562A23V2002/00A23L27/215A23L27/22A23L29/06A23V2200/02A23V2200/10A23V2250/21A23V2250/214A23V2250/032A23V2250/28A23V2250/1842A23V2250/0604A23V2250/0618A23V2250/0622A23V2250/7042A23V2250/61A23V2250/638A23V2250/218A23V2250/5118A23V2250/5114A23V2300/24Y02A40/90
Inventor 姚学良王安利涂永锋李正红杨斯伊
Owner 广西万寿谷投资集团股份有限公司
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