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Chicken meat powder and its production method

A production method and technology of chicken powder, which is applied in the field of chicken powder, can solve problems such as blanks, and achieve the effect of strong fragrance, overall flavor and nutritional value improvement, and long-lasting fragrance

Inactive 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

[0002] According to relevant data, the chicken powder currently used in my country is mainly imported from the United States and other countries, and the technology and manufacturers of chicken powder suitable for specialized and industrialized production are still blank in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Accurately weigh the chicken breast, then cook it under high pressure at 121°C for 90 minutes; then refine the pulp: coarsely grind first, then pass through a three-stage colloid mill, the last stage colloid mill is controlled below 10 μm, and the total solid content is controlled at 25%; Add protease 0.3% to the resultant by weight of chicken breast for enzymolysis: keep stirring at 45°C for 6 hours; then add 6% chicken oil, 10% monosodium glutamate, 5% glucose, and 1 xylose by weight of chicken breast %, thiamine hydrochloride 1%, cysteine ​​hydrochloride 2%, 1% I+G, 1% IMP, adjust the pH to 6.5 with NaOH for thermal reaction: keep at 90°C for 90 minutes under stirring; Then add 0.5% monoglyceride and 0.02% antioxidant by weight of the chicken breast, stir evenly and carry out high-pressure homogenization: pressure 40Mpa, homogenize twice; The wind temperature is 85°C, and the product temperature is 65°C; finally, it is sieved with a 20-mesh standard sieve, and the si...

Embodiment 2

[0021] Accurately weigh the chicken breast meat, then cook it under high pressure at 110°C for 120 minutes, then refine: coarsely grind first, then pass through a three-stage colloid mill, and the last stage colloid mill is controlled below 10 μm, and the total solid content is controlled at 25%; Add 0.5% of protease to the resultant by weight of chicken breast for enzymolysis: keep at 55°C for 2 hours under agitation; then add 10% of chicken oil, 8% of monosodium glutamate, 3% of glucose and 3% of xylose by weight of chicken breast , 1.5% thiamine hydrochloride, 2.5% cysteine ​​hydrochloride, 1% I+G, 1% IMP, adjust the pH to 7 with NaOH for thermal reaction: keep 95°C under stirring for 60 minutes; then press Add 0.6% monoglyceride and 0.02% antioxidant to the weight of chicken breast, stir evenly and carry out high-pressure homogenization: pressure 50Mpa, homogenize twice; the resultant is spray-dried: centrifugal spray, inlet air temperature 200°C, exhaust air temperature 9...

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Abstract

The present invention relates to fowl product and is especially one kind of chicken powder 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, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

Description

technical field [0001] The invention belongs to the category of poultry meat food processing, and more specifically relates to a chicken powder and a production method of the chicken powder. Background technique [0002] According to relevant data, the chicken powder used in my country is mainly imported from the United States and other countries at present, and the technology and manufacturers of chicken powder suitable for professional and industrialized production are still blank in China. Contents of the invention [0003] The object of the present invention is to provide a kind of chicken powder, this chicken powder improves the nutritive value and local flavor of chicken powder through high-pressure cooking, refining, enzymolysis and thermal reaction, solves the technical problem of specialized, industrialized production of chicken powder in our country, The invention can end the history of importing chicken powder used in my country's food industry from foreign count...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 成坚
Owner 广东富农生物科技股份有限公司
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