Preparing method and application of dropping chicken essence

A technique for chicken essence and chicken nuggets, which is applied in the field of preparation of dripping chicken essence, can solve problems such as small quantity, and achieve the effects of improving content and quality, prolonging cooking time, and improving malnutrition.

Pending Publication Date: 2019-08-23
上海淳萃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, studies on the improvement of the production process of dripping chicken essence have been reported, but the number is small

Method used

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  • Preparing method and application of dropping chicken essence
  • Preparing method and application of dropping chicken essence
  • Preparing method and application of dropping chicken essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of dripping chicken essence, the concrete steps are as follows:

[0037] (1) Put the accepted frozen raw chicken into the thawing tank for thawing until the temperature of the raw chicken is 4°C; put the raw chicken into the cleaning tank for initial cleaning, then cut it, and pack it in 20 kg / barrel, Carry out secondary cleaning in the clean workshop, dry the chicken nuggets at room temperature, put them in a dry steamer, and seal them to prevent outside air from entering;

[0038] (2) Heat up the sealed steamer in step (1) to 104°C, cook for 12 hours, and obtain the stock solution of dripping chicken essence;

[0039] (3) Cool the cold stock solution of dripping chicken essence to room temperature, take out the cooled stock solution of dripping chicken essence from the steamer, pour it into a clean collection bucket, use a filter to filter out the remaining chicken and chicken bones, and then send it to the centrifuge Centrifuge at 1000rpm for 15...

Embodiment 2

[0045] A preparation method of dripping chicken essence, the concrete steps are as follows:

[0046] (1) Put the accepted frozen raw chicken into the thawing tank for thawing until the temperature of the raw chicken is 4°C; put the raw chicken into the cleaning tank for initial cleaning, then cut it, and pack it in 20 kg / barrel, Carry out secondary cleaning in the clean workshop, dry the chicken nuggets at room temperature, put them in a dry steamer, and seal them to prevent outside air from entering;

[0047] (2) Heat up the sealed steamer in step (1) to 108°C, cook for 16 hours, and obtain the stock solution of dripping chicken essence;

[0048] (3) Cool the cold stock solution of dripping chicken essence to room temperature, take out the cooled stock solution of dripping chicken essence from the steamer, pour it into a clean collection bucket, use a filter to filter out the remaining chicken and chicken bones, and then send it to the centrifuge Centrifuge at 1200rpm for 15...

Embodiment 3

[0054] A preparation method of dripping chicken essence, the concrete steps are as follows:

[0055] (1) Put the accepted frozen raw chicken into the thawing tank for thawing until the temperature of the raw chicken is 4°C; put the raw chicken into the cleaning tank for initial cleaning, then cut it, and pack it in 20 kg / barrel, Carry out secondary cleaning in the clean workshop, dry the chicken nuggets at room temperature, put them in a dry steamer, and seal them to prevent outside air from entering;

[0056] (2) Heat up the sealed steamer in step (1) to 112°C, cook for 20 hours, and obtain the stock solution of dripping chicken essence;

[0057] (3) Cool the cold stock solution of dripping chicken essence to room temperature, take out the cooled stock solution of dripping chicken essence from the steamer, pour it into a clean collection bucket, use a filter to filter out the remaining chicken and chicken bones, and then send it to the centrifuge Centrifuge at 1200rpm for 10...

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PUM

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Abstract

The invention discloses a preparing method and application of dropping chicken essence. The method includes the steps of taking raw material chicken, conducting unfreezing, cleaning, slitting, subpackaging and drying to obtain to-be-processed raw material chicken nuggets, conducting sealed cooking on the to-be-processed raw material chicken nuggets at the cooking temperature of 100-115 DEG C for the time of 8-24 hours to obtain a dropping chicken essence stock solution, cooling and then filtering the dropping chicken essence stock solution in the second step, filtering out residual chicken meat and chicken bones, and conducting centrifuging to separate out fat and a small amount of solid residues so as to obtain the refined dropping chicken essence. According to the preparing method, by strictly controlling the temperature and time of sealed cooking, the content and quality of protein and necessary amino acids in the dropping chicken essence are remarkably improved, and therefore effective nutrients of the dropping chicken essence are increased, the dropping chicken essence has a remarkable improving effect on malnutrition of pregnant women, low-birth-weight infants and / or growth-retardation infants, and the anti-fatigue function of the dropping chicken essence is improved.

Description

technical field [0001] The invention relates to the technical field of chicken essence production, in particular to a preparation method and application of chicken essence. Background technique [0002] Low birth weight infants (LBWI) are the key population in my country. Most low birth weight infants have problems such as poor nutrient absorption and utilization, incomplete organ development, and mental retardation, which increases the risk of mental illness, infectious diseases, and other diseases. Studies have shown that when the growth-limiting factors are removed, the growth rate of low birth weight infants will increase. This phenomenon is called the catch-up growth phenomenon, and changing the mix of nutrients is beneficial to achieve the catch-up growth of low birth weight infants and promote growth and development. Normal dietary feeding methods can no longer fully meet the growth and development needs of low birth weight infants, and more nutritional support is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/30A23L33/00A23L5/20A23L5/10
CPCA23L13/50A23L13/30A23L33/00A23L5/13A23L5/20A23V2002/00A23V2200/30A23V2200/31A23V2250/204A23V2300/14
Inventor 徐钲鉴夏道宗郭嘉俊
Owner 上海淳萃食品有限公司
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