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Chicken meat concentrate and its production method

A production method and chicken paste technology, which are applied in application, food preparation, food science and other directions, can solve the problems of high cost, low yield, incomplete utilization of chicken nutrients, etc., and achieve the effect of long-lasting fragrance and rich flavor.

Active Publication Date: 2005-04-13
广东富农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

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Weigh the chicken breast, and then carry out high-pressure cooking: 105°C, 150 minutes;

[0019] (2) Refining: rough grinding first, then three-stage colloid mill, the last stage colloid mill is controlled below 10 μm, and the total solids are controlled at 30%;

[0020] (3) Adding 0.4% protease according to the weight of chicken breast meat for enzymolysis: keep at 55°C under stirring conditions for 4 hours;

[0021] (4) According to the weight of chicken breast, add 5% chicken oil, 30% monosodium glutamate, 5% glucose, 1% xylose, 1% thiamine hydrochloride, and 1% cysteine ​​hydrochloride, and adjust the pH to 6.5 with NaOH Carry out thermal reaction: maintain 90°C under stirring conditions for 60 minutes;

[0022] (5) Colloid mill: add 30% salt, 10% maltodextrin, 0.5% IMP, 0.5% I+G, 0.4% CMC, 0.5% monoglyceride, 0.02% antioxidant, 0.1% by weight of chicken breast Nisin, stir evenly, pass through a colloid mill, control it below 10 μm, and grind twice;

[0023] ...

Embodiment 2

[0026] (1) Weigh the chicken breast, then cook under high pressure: 120°C, 90 minutes;

[0027] (2) Refining: rough grinding first, then three-stage colloid mill, the last stage colloid mill is controlled below 10 μm, and the total solids are controlled at 35%;

[0028] (3) Adding 0.6% protease to carry out enzymolysis according to the weight of chicken breast meat: keep at 55°C under stirring conditions for 4 hours;

[0029] (4) Thermal reaction: add 10% chicken oil, 25% monosodium glutamate, 5% glucose, 1% xylose, 1% thiamine hydrochloride, 1% cysteine ​​hydrochloride according to the weight of the chicken breast, adjust with NaOH pH to 6-7 for thermal reaction, keep stirring at 95°C for 40 minutes;

[0030] (5) Colloid mill: add 25% salt, 15% maltodextrin, 0.5% disodium 5'-inosinate, 0.5% disodium 5'-inosinate + disodium 5'-guanylate, 0.6 % sodium carboxymethyl cellulose, 0.3% monoglyceride, 0.02% antioxidant, 0.1% nisin, stir evenly, pass through a colloid mill, control ...

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PUM

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Abstract

The present invention relates to fowl product and is especially one kind of chicken paste and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, milling in colloid mill, cooling and packing in sealed container. The present invention can utilize the nutritive components in chicken completely, and the chicken paste is rich in taste and may be used as material for chicken bouillon, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

Description

technical field [0001] The invention relates to poultry meat food processing, and more specifically relates to a chicken paste and a production method thereof. 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. Contents of the invention [0003] The purpose of the present invention is to provide a chicken paste, which can not only fully utilize the raw materials, but also fully retain various nutritional components inherent...

Claims

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Application Information

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IPC IPC(8): A23L13/30A23L13/50
Inventor 成坚
Owner 广东富农生物科技股份有限公司
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