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Preparation method of chicken soup cream, chicken soup cream, application and use method

A technology of chicken soup paste and chicken soup, which is applied in the direction of food science, etc., can solve the problems that the production method of chicken soup is not suitable for large-scale industrialization and professional production, chicken nutrients cannot be well dissolved in soup, and the utilization rate of nutrients is low. , to achieve the effect of convenient cooking process, preventing the loss of nutrients and high utilization rate

Inactive Publication Date: 2019-01-18
成都圣恩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Home consumption usually uses self-made chicken soup. Traditional home-made chicken soup is mainly to boil whole chicken or chicken nuggets for a long time to obtain separated chicken soup and chicken. The production process is time-consuming, energy-consuming, and costly. Nutrients cannot be well dissolved in the soup, and the obtained chicken soup has low concentration and low nutrient content, and the production method of cooking chicken soup at home is not suitable for the requirements of large-scale industrialization and specialized production
[0004] The existing chicken soup paste products are produced by steaming chicken skin, chicken, chicken bones, chicken oil, etc. as raw materials, followed by enzymolysis and Maillard reaction technology. The product has a delicious taste and a strong aroma, but the protein hydrolysis rate is not high. , the utilization rate of nutrients is low, the fragrance is not prominent, the taste is not rich and full, and the concentration is low, and the production cost is high

Method used

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  • Preparation method of chicken soup cream, chicken soup cream, application and use method
  • Preparation method of chicken soup cream, chicken soup cream, application and use method
  • Preparation method of chicken soup cream, chicken soup cream, application and use method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method for chicken soup paste, comprising the following steps:

[0041] Step (1) Cooking: Weigh 100 parts of whole chicken as raw material, steam and high-pressure cook in a reaction kettle: 118°C, 120min;

[0042] Step (2) crushing: take the cooked chicken in step (1), crush it with a bone mud machine to make chicken pulp;

[0043] Step (3) Enzymolysis: Take the chicken pulp prepared in step (2), add it to the reaction tank, then add 1 part of compound flavor enzyme, 0.5 part of papain and 0.5 part of trypsin for enzymolysis, during the enzymolysis process Stirring and ultrasonic treatment, the ultrasonic frequency is 40Hz, the enzymolysis temperature is controlled at 50°C, the pH is adjusted to 4.5, the enzymolysis time is 60min, and the chicken enzymolysis slurry is obtained;

[0044] Step (4) Maillard reaction: take the chicken enzymolysis slurry prepared in step (3), add 0.4 parts of L-cysteine ​​hydrochloride, 0.2 parts of glucose, 5 parts of chicke...

Embodiment 2

[0048] A kind of preparation method of chicken soup cream, is characterized in that, comprises the following steps:

[0049] Step (1) Cooking: Weigh 100 parts of whole chicken as raw material, steam and high-pressure cook in a reaction kettle: 120°C, 140min;

[0050] Step (2) crushing: take the cooked chicken in step (1), crush it with a bone mud machine to make chicken pulp;

[0051]Step (3) Enzymolysis: Take the chicken pulp prepared in step (2), add it to the reaction tank, then add 1.5 parts of compound flavor enzyme, 0.75 parts of papain and 0.75 parts of trypsin for enzymolysis, and carry out the enzymolysis process Stirring and ultrasonic treatment, the ultrasonic frequency is 45Hz, the enzymolysis temperature is controlled at 55°C, the pH is adjusted to 4.7, the enzymolysis time is 75min, and the chicken enzymolysis slurry is obtained;

[0052] Step (4) Maillard reaction: take the chicken enzymolysis slurry prepared in step (3), add 0.5 parts of L-cysteine ​​hydrochlo...

Embodiment 3

[0056] A kind of preparation method of chicken soup cream, is characterized in that, comprises the following steps:

[0057] Step (1) Cooking: Weigh 100 parts of whole chicken as raw material, steam and high-pressure cook in a reaction kettle: 121°C, 150min;

[0058] Step (2) crushing: take the cooked chicken in step (1), crush it with a bone mud machine to make chicken pulp;

[0059] Step (3) Enzymolysis: Take the chicken pulp prepared in step (2), add it to the reaction tank, then add 2 parts of compound flavor enzyme, 1 part of papain and 1 part of trypsin for enzymolysis, during the enzymolysis process Stirring and ultrasonic treatment, the ultrasonic frequency is 50Hz, the enzymolysis temperature is controlled at 63°C, the pH is adjusted to 5, the enzymolysis time is 90min, and the chicken enzymolysis slurry is obtained;

[0060] Step (4) Maillard reaction: take the chicken enzymolysis slurry prepared in step (3), add 0.6 parts of L-cysteine ​​hydrochloride, 0.6 parts of...

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Abstract

The invention provides a preparation method of chicken soup cream, the chicken soup cream, application and a use method. The chicken soup cream is prepared by the following steps of boiling whole Sanhuang chicken, crushing into a chicken pulp, and adding multiple types of enzyme to perform ultrasonic enzyme hydrolysis reaction; adding L-cysteine hydrochloride, glucose, yeast extract and hydrolyzedvegetable protein liquid to perform maillard reaction; finally, adding chicken oil, monosodium glutamate and edible salt to flavor, and packaging, so as to obtain the chicken group cream. The chickengroup cream can be prepared into chicken soup, hotpot base soup, rice noodles, pasta soup base, stuffing and the like; the chicken soup cream and water can be mixed according to a ratio of 1:20 to 1:40, so as to obtain the soup material; the chicken soup cream and the foods can be mixed according to a ratio of 1:100 to 3:100, so as to obtain the stuffing. The chicken soup cream has the advantagesthat the nutrients are rich, the taste is delicious, the preparation time is short, the energy consumption is low, and the enzyme hydrolysis rate is high; the convenience in use is realized, and theapplication range is broad.

Description

technical field [0001] The invention belongs to the field of meat food processing, and in particular relates to a preparation method of chicken soup paste, chicken soup paste and its application and application method. Background technique [0002] Chicken soup paste is a food seasoning made from chicken. It can be used to prepare broth, make stuffing, etc., to season and enhance freshness. It is suitable for family dining tables, food processing industries, and catering industries. [0003] Home consumption usually uses self-made chicken soup. Traditional home-made chicken soup is mainly to boil whole chicken or chicken nuggets for a long time to obtain separated chicken soup and chicken. The production process is time-consuming, energy-consuming, and costly. Nutrients can not be well dissolved in the soup, the chicken soup obtained has low concentration and low nutritional content, and the production mode of cooking chicken soup at home is not suitable for the requirements...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L23/10A23L13/50
CPCA23L13/50A23L23/10A23L27/60
Inventor 张敏赵云
Owner 成都圣恩生物科技股份有限公司
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