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Chicken powder and composite preparation method of chicken powder based on low-salt fermentation process

A fermentation process and chicken powder technology, applied in the field of seasoning, can solve problems such as being unsuitable for healthy diet, and achieve the effects of high hydrolysis efficiency and short fermentation time

Pending Publication Date: 2019-12-03
GUANGDONG YA ROAD BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's quality of life, people pay more attention to healthy diet, but high-salt diet is formed unconsciously. For traditional chicken powder, high-salt is normal, but high-salt seasoning not suitable for a healthy diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The chicken powder preparation process is as follows:

[0040] 1 Raw material acceptance: inspect according to the relevant raw material inspection standards, and put them into storage after passing the test.

[0041] 2 Storage of raw materials: The storage of raw and auxiliary materials should be cool, ventilated, and dry. Raw materials, auxiliary materials and inner packaging materials should be

[0042] Store separately.

[0043] 3 Ingredients: The ingredient personnel weigh according to the formula quantity on the "Ingredient List" during the whole preparation process.

[0044] 4. Ground meat: pull the meat from the cold storage to the thawing pool to thaw, and wash it with clean water to remove foreign matter and impurities, grind it with a meat grinder, add salt, and add 80g of salt to 1000g chicken;

[0045] 5 Sterilization of miscellaneous bacteria: heat treatment of feeding materials, heating at 98±2°C, and elimination of miscellaneous enzymes.

[0046] 6 Co...

Embodiment 2

[0063] Roughly the same as Example 1, the difference is the amount of salt added and the enzymatic hydrolysis step, specifically:

[0064] The amount of salt added to 1000g of chicken is 70g;

[0065] First add 14.3g of protease and 2.85g of transglutaminase, heat up to 50±2°C, and enzymolysis time is 2 hours, then add 2.85g of papain, heat up to 55±2°C, and enzymolysis time is 1 hour.

[0066] The product was tested for a salt content of 9.1%.

Embodiment 3

[0068] Roughly the same as Example 1, the difference is the amount of salt added and the enzymatic hydrolysis step, specifically:

[0069] The amount of salt added is 90g;

[0070] First add 13.7g of protease and 3.15g of transglutaminase, heat up to 50±2°C, and enzymolysis time is 2 hours, then add 3.15g of papain, heat up to 55±2°C, and enzymolysis time is 1 hour.

[0071] The product tested for a salt content of 11.3%.

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Abstract

The invention belongs to the field of seasonings, and discloses a composite preparation method of chicken powder based on a low-salt fermentation process, which comprises the following steps: mincingchicken, killing miscellaneous enzymes, carrying out enzymolysis, and carrying out post-treatment after enzymolysis. Wherein the specific enzymolysis process comprises the following steps: step 1, adding a compound enzyme into the minced chicken subjected to impurity enzyme deactivation, wherein the compound enzyme consists of protease and glutamine transaminase, the enzymolysis temperature is 50+ / -2 DEG C, and the enzymolysis time is 2-2.5 hours; and step 2, after the step 1 is finished, adding papain into a mixture, wherein the temperature is increased to 65 + / -2 DEG C, and the enzymolysistime is 0.8-1.2 h; wherein the weight ratio of the protease to the glutamine transaminase to the papain is 7: (1.4 to 1.6) : (1.5 to 1.7); wherein the protease, the glutamine transaminase and the papain account for 1.9-2.1% of the total weight of the chicken. The method is short in fermentation time and high in product yield, and meanwhile, the invention further provides chicken powder.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a compound preparation method of chicken powder and chicken powder based on a low-salt fermentation process. Background technique [0002] Chicken powder is a natural food ingredient extracted from fresh chicken as the main raw material. Chicken powder is a food ingredient that is mass-produced and widely used in the world. It is deeply loved by people for its pure quality, natural craftsmanship, rich nutrition, and mellow taste. Its strong fresh and sweet taste, natural chicken fat Fragrance, the aroma of chicken cannot be replaced by other flavors and spices. The biggest feature of chicken powder is that it can dissolve into water, which can effectively retain the flavor, taste and nutritional content of natural chicken. However, with the improvement of people's quality of life, people pay more attention to healthy diet, but the high-salt diet is formed unconsciously. For traditiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/26
CPCA23L27/24A23L27/26A23V2002/00
Inventor 潘庆魏鸿周建炼
Owner GUANGDONG YA ROAD BIOTECH
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