Concentrated chicken cream

A chicken paste and chicken skin technology, applied in application, food preparation, food science and other directions, can solve the problems of large differences, backward processing technology and high cost, and achieve the effect of low production cost, beautiful taste and rich nutrition.

Active Publication Date: 2006-08-09
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are concentrated products using white striped chicken as raw material and chicken skeleton as raw material in the market, but their processing technology is very backward; and the cost of concentrated product using white striped chicken as raw material is too high, while the concentrated product using chicken skeleton as raw The taste is quite different from that of chicken soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Put 200kg of water into the extraction tank first, and heat it to above 85°C (or directly add hot water above 85°C);

[0018] 2) Add 100 kg of chicken skeleton, 10 kg of chicken skin, 1 kg of salt, 1 kg of spices mixed with star anise and cinnamon in a ratio of 1:1 by weight (the spices are wrapped in roving);

[0019] 3) Open to boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 100 minutes;

[0020] 4) Cover, heat up to 115°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 115°C for 1 hour;

[0021] 5) discharging, separating bone broth, oil, bone and meat residue;

[0022] 6) Concentration: the bone broth is concentrated in vacuum below 80°C until the solid content is ≥ 25%;

[0023] 7) Add 2kg of chicken-flavored spices, 4kg of salt, and 3kg of chicken oil for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 2

[0025] 1) First put 400kg of hot water at 86°C into the extraction tank;

[0026] 2) Add 100 kg of chicken skeleton, 20 kg of chicken skin, 2 kg of salt, 2 kg of spices mixed with dried tangerine peel, Chinese prickly ash, star anise and cinnamon in a ratio of 1:1:1:1 by weight (the spices are wrapped in roving);

[0027] 3) Open the mouth and boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 180 minutes;

[0028] 4) Cover, heat up to 105°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 105°C for 3 hours;

[0029] 5) discharging, separating bone broth, oil, bone and meat residue;

[0030] 6) Concentration: the bone broth is concentrated in vacuum at 75°C until the solid content is ≥ 25%;

[0031] 7) Add 0.5kg of chicken-flavored spices, 3.5kg of salt, and 4kg of chicken oil for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 3

[0033] 1) First put 100kg of hot water at 90°C into the extraction tank;

[0034] 2) Add 100kg of chicken skeleton, 5kg of chicken skin, 1.5kg of salt, 0.5kg of spices mixed with Chinese prickly ash, star anise and cinnamon in a ratio of 1:1:1 by weight (wrap the spices in roving);

[0035] 3) Open to boil, boil on high heat (bumping) for 10 minutes, then change to low heat and boil (slightly boil) for 40 minutes;

[0036] 4) Cover and heat up to 120°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 120°C for 2 hours;

[0037] 5) discharging, separating bone broth, oil, bone and meat residue;

[0038] 6) Concentration: the bone broth is concentrated in vacuum at 80°C until the solid content is ≥ 25%;

[0039] 7) Add 3kg of chicken-flavored spices, 5.5kg of salt, and 5kg of chicken oil for deployment → homogenization (emulsification) → filling → finished product.

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PUM

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Abstract

The present invention relates to a food concentrated chicken paste. It is made up by using (by weight portion) 100 portions of chicken bone, 5-20 portions of chicken skin, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparation process. Said product richly contains the components of protein, calcium and phosphorus, etc.

Description

technical field [0001] The invention relates to food, in particular to a concentrated chicken paste. Background technique [0002] At present, there are concentrated products using white striped chicken as raw material and chicken skeleton as raw material in the market, but their processing technology is very backward; and the cost of concentrated product using white striped chicken as raw material is too high, while the concentrated product using chicken skeleton as raw The flavor is quite different from that of chicken soup. Contents of the invention [0003] The object of the invention is to provide a concentrated chicken paste with good taste, low cost and rich nutrition. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] A concentrated chicken paste can be prepared according to the following process: 100 parts of chicken skeleton, 5-20 parts of chicken skin, 0.5 parts of Chinese herbal medicine spices (such as:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/315A23L1/221A23L1/237A23L33/00A23L13/50A23L27/10A23L27/40
Inventor 赵君哲于连富
Owner FUSHUN DUFENGXUAN FOOD
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