Spicy flavor chicken extract and production method thereof

Abstract

The invention relates to a spicy flavor chicken extract and production method thereof, belonging to the food field. A seasoning, namely the spicy flavor chicken extract is prepared by the steps of mixing a main material with a first auxiliary material, carrying out enzymolysis by virtue of compound protease, and blending with second auxiliary materials, wherein the main material contains chicken and beef; the first auxiliary material contains pepper-flavored substances and spicy flavor substances; and the second auxiliary material include five-spice juice, onion oil, ethyl maltol, table salt, sugar and monosodium glutamate. The spicy flavor chicken extract has fresh and fragrant meat, strong taste and spicy flavor and is rich in high-quality proteins, amino acid and polypeptide, the protein loss is low, the nutrition is rich, and the extract does not contain cancerogen, namely monochloropropanol. The production method comprises the steps of mixing the main material and the first auxiliary material, cooking to obtain a cooked material, cooling, carrying out enzymolysis on the cooked material by virtue of compound protease, filtering to obtain an extracting solution, blending the extracting solution with the second auxiliary materials, and carrying out enzyme deactivation and sterilization, so as to obtain the spicy flavor chicken extract. The production method is simple, rapid, safe and sanitary, and the process is easily controlled.

Description

Technical field

[0001] The present invention relates to the field of food, and particularly to a spicy chicken extract and a preparation method thereof. Background technique

[0002] As early as the 1960s, biochemical uses of beef extract appeared in my country. With the development of food engineering, meat extracts such as chicken extract, beef extract, and pig extract have been widely used in food. However, the current production and preparation of meat extracts are still based on high temperature and high pressure cooking, and other preparation methods include dry grinding, freeze drying, acid hydrolysis and enzymatic hydrolysis.

[0003] Although the meat extract prepared by the high-temperature and high-pressure cooking method has a certain flavor, the content of oil and ash is high, and the protein contained in it is easily denatured under high-temperature and high-pressure conditions, and the nutrients are damaged. It is not a high-quality protein.

[0004] Although the meat...

Examples

Embodiment 1

[0054] Wash 10 parts by weight of chicken and 4 parts by weight of beef, mix with 2 parts by weight of numb substance, 5 parts by weight of spicy substance and 28 parts by weight of water, and cook for 70 minutes at 100°C to obtain Cooking stuff.

[0055] The digested product was cooled to 60°C, mixed with 0.1 parts by weight of the composite protease, and hydrolyzed at 54°C for 3 hours to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:1.

[0056] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0057] The second auxiliary material is used to prepare the extract, and then the enzyme is inactivated and sterilized at 98° C. for 2 min to obtain a spicy chicken extract.

[0058] The second auxiliary material contains 0.3 parts by weight of spiced juice, 1.05 parts by weight of onion oil, 0.03 parts by weight of ethyl mal...

Embodiment 2

[0060] Wash and chop 40 parts by weight of bone-in chicken and 12 parts by weight of bone-in beef, and mix with 5 parts by weight of pepper powder, 2 parts by weight of chili powder and 152 parts by weight of water, at 102°C Cook for 50 minutes to obtain a cooked product.

[0061] The digested product was cooled to 58°C, mixed with 0.5 parts by weight of the composite protease, and hydrolyzed at 58°C for 2h to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:2.

[0062] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0063] The second auxiliary material is used to prepare the extraction liquid, and the homogenizer is homogenized for 12 minutes at a pressure of 5 MPa at a temperature of 60° C., and then homogenized for a second time at a pressure of 35 MPa for 12 minutes. After the homogenization, the enzyme was inac...

Embodiment 3

[0066] Wash and chop 20 parts by weight of bone-in chicken and 10 parts by weight of bone-in beef, and mix with 2.5 parts by weight of pepper powder, 3 parts by weight of chili powder and 60 parts by weight of water, at 101°C Cook for 60 minutes to obtain a cooked product.

[0067] The digested product was cooled to 56°C, mixed with 0.15 parts by weight of the composite protease, and hydrolyzed at 56°C for 2.5 hours to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:1.5.

[0068] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0069] The second auxiliary material is used to prepare the extraction liquid, and the homogenizer is homogenized for 8 minutes at a pressure of 10 MPa for the first time at 65° C., and then homogenized for 8 minutes at a pressure of 40 MPa for the second time. After homogenization, the enzym...

Technical field

[0001] The present invention relates to the field of food, and particularly to a spicy chicken extract and a preparation method thereof. Background technique

[0002] As early as the 1960s, biochemical uses of beef extract appeared in my country. With the development of food engineering, meat extracts such as chicken extract, beef extract, and pig extract have been widely used in food. However, the current production and preparation of meat extracts are still based on high temperature and high pressure cooking, and other preparation methods include dry grinding, freeze drying, acid hydrolysis and enzymatic hydrolysis.

[0003] Although the meat extract prepared by the high-temperature and high-pressure cooking method has a certain flavor, the content of oil and ash is high, and the protein contained in it is easily denatured under high-temperature and high-pressure conditions, and the nutrients are damaged. It is not a high-quality protein.

[0004] Although the meat...

Examples

Embodiment 1

[0054] Wash 10 parts by weight of chicken and 4 parts by weight of beef, mix with 2 parts by weight of numb substance, 5 parts by weight of spicy substance and 28 parts by weight of water, and cook for 70 minutes at 100°C to obtain Cooking stuff.

[0055] The digested product was cooled to 60°C, mixed with 0.1 parts by weight of the composite protease, and hydrolyzed at 54°C for 3 hours to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:1.

[0056] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0057] The second auxiliary material is used to prepare the extract, and then the enzyme is inactivated and sterilized at 98° C. for 2 min to obtain a spicy chicken extract.

[0058] The second auxiliary material contains 0.3 parts by weight of spiced juice, 1.05 parts by weight of onion oil, 0.03 parts by weight of ethyl mal...

Embodiment 2

[0060] Wash and chop 40 parts by weight of bone-in chicken and 12 parts by weight of bone-in beef, and mix with 5 parts by weight of pepper powder, 2 parts by weight of chili powder and 152 parts by weight of water, at 102°C Cook for 50 minutes to obtain a cooked product.

[0061] The digested product was cooled to 58°C, mixed with 0.5 parts by weight of the composite protease, and hydrolyzed at 58°C for 2h to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:2.

[0062] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0063] The second auxiliary material is used to prepare the extraction liquid, and the homogenizer is homogenized for 12 minutes at a pressure of 5 MPa at a temperature of 60° C., and then homogenized for a second time at a pressure of 35 MPa for 12 minutes. After the homogenization, the enzyme was inac...

Embodiment 3

[0066] Wash and chop 20 parts by weight of bone-in chicken and 10 parts by weight of bone-in beef, and mix with 2.5 parts by weight of pepper powder, 3 parts by weight of chili powder and 60 parts by weight of water, at 101°C Cook for 60 minutes to obtain a cooked product.

[0067] The digested product was cooled to 56°C, mixed with 0.15 parts by weight of the composite protease, and hydrolyzed at 56°C for 2.5 hours to obtain an enzymatic hydrolysis product. Among them, the composite protease contains papain and flavor enzyme in a weight ratio of 1:1.5.

[0068] The enzymatic hydrolysis product is coarsely filtered with a screen, and then filtered through a filter press to obtain an extract.

[0069] The second auxiliary material is used to prepare the extraction liquid, and the homogenizer is homogenized for 8 minutes at a pressure of 10 MPa for the first time at 65° C., and then homogenized for 8 minutes at a pressure of 40 MPa for the second time. After homogenization, the enzym...

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