Method for extracting scallion-flavored chicken oil through high-temperature pressurization

Abstract

The invention provides a method for high-temperature pressurized extraction of scallion-flavored chicken oil, which comprises the following steps: mixing chicken fat and auxiliary materials, extracting under 0.15-0.18 MPa and 115-120 DEG C, and carrying out crude separation to obtain an oil-water mixture; the auxiliary materials comprise green Chinese onion, onion, ginger and spices; and centrifugally drying the oil-water mixture to obtain the scallion-flavored chicken oil. According to the present invention, the high temperature and high pressure conditions are adopted, the chicken fat raw material and the auxiliary materials (including green Chinese onion, onion, ginger and spice) are mixed, extraction is performed together, chicken oil extraction and seasoning are completed in one step, the nutritional value and the characteristic flavor of the chicken oil are maintained to the maximum extent, the physical and chemical indexes such as the acid value and the peroxide value of the finished product are effectively reduced, and the safety of the finished product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of chicken fat preparation, and in particular relates to a method for high-temperature pressure extraction of scallion-flavored chicken fat. Background Art

[0002] There are many kinds of seasoning oils on the market, such as ordinary chicken oil, scallion oil, etc., but there are few seasoning oil products that perfectly combine the scallion aroma with the chicken oil flavor. Traditional chicken oil extraction methods often focus on the purity and extraction efficiency of chicken oil, but ignore the diversity of flavors. At the same time, the extraction of scallion oil focuses on the aroma of scallions and lacks integration with the flavors of other ingredients. Therefore, developing an extraction technology that can retain the original flavor of chicken oil and incorporate the scallion aroma has important market value and application prospects. Summary of the invention

[0003] In view of this, the purpose of the present invention is to provide a method for high-temperature pressurized extraction of scallion-flavored chicken oil, which completes the extraction and seasoning of chicken oil in one step, maximizes the nutritional value and characteristic flavor of the chicken oil, effectively reduces the physical and chemical indicators such as the acid value and peroxide value of the finished product, and improves the safety of the finished product.

[0004] The present invention provides a method for high-temperature pressure extraction of scallion-flavored chicken oil, comprising the following steps:

[0005] The chicken fat and auxiliary materials are mixed and extracted at 0.15-0.18 MPa and 115-120° C. to obtain an oil-water mixture by rough separation; the auxiliary materials include green onions, onions, ginger and spices;

[0006] The oil-water mixture is centrifuged and dried to obtain scallion-flavored chicken oil.

[0007] Preferably, the extraction time is 118 to 123 minutes.

[0008] Preferably, the spices account for 0.2-0.5% of the chicken fat mass;

[0009] The green onions account for 2-5% of the chicken fat mass;

[0010] The onion accounts for 2-5% of the chicken fat mass;

[0011] The ginger accounts for 0.9-1.1% of the chicken fat mass.

[0012] Preferably, the chicken fat and auxiliary materials are mixed including:

[0013] Combine chicken fat, scallions, onion and ginger, mince, and mix with spices.

[0014] Preferably, the centrifugal drying is performed to a moisture content of less than 0.2 wt%.

[0015] Preferably, the temperature of centrifugal drying is 90-95°C.

[0016] Preferably, the centrifugally dried oil is blended at 85-95° C. for 10-15 minutes before being filled.

[0017] Preferably, the production date of the chicken fat is less than 30 days.

[0018] Preferably, the moisture content of the scallion-flavored chicken oil is ≤0.2%, the acid value is ≤0.6mg / g, and the peroxide value is ≤0.035g / 100g.

[0019] The present invention provides a method for high temperature and pressure extraction of scallion-flavored chicken oil, comprising the following steps: after mixing chicken fat and auxiliary materials, extracting at 0.15-0.18MPa and 115-120°C, roughly separating, and obtaining an oil-water mixture; the auxiliary materials include green onions, onions, ginger and spices; centrifuging and drying the oil-water mixture to obtain scallion-flavored chicken oil. The present invention adopts high temperature and high pressure conditions to mix the chicken fat raw material and auxiliary materials (including green onions, onions, ginger and spices), extract them together, complete the extraction and seasoning of chicken oil in one step, maximize the nutritional value and characteristic flavor of chicken oil, effectively reduce the physical and chemical indicators such as acid value and peroxide value of finished products, and improve the safety of finished products. Experimental results show that the water content of scallion-flavored chicken oil is ≤0.2%, the acid value is ≤0.6mg / g, and the peroxide value is ≤0.035g / 100g. DETAILED DESCRIPTION

[0020] The present invention provides a method for high-temperature pressure extraction of scallion-flavored chicken oil, comprising the following steps:

[0021] The chicken fat and auxiliary materials are mixed and extracted at 0.15-0.18 MPa and 115-120° C. to obtain an oil-water mixture by rough separation; the auxiliary materials include green onions, onions, ginger and spices;

[0022] The oil-water mixture is centrifuged and dried to obtain scallion-flavored chicken oil.

[0023] The invention adopts high temperature and high pressure conditions to mix the chicken fat raw material and auxiliary materials (including green onions, onions, ginger and spices), and extract them together, so as to complete the chicken fat extraction and seasoning in one step, thereby maximally maintaining the nutritional value and characteristic flavor of the chicken fat, effectively reducing the physical and chemical indicators such as the acid value and peroxide value of the finished product, and improving the safety of the finished product.

[0024] The production date of the chicken fat in the present invention is less than 30 days. The auxiliary materials include green onions, onions, ginger and spices; the spices account for 0.2-0.5% of the weight of the chicken fat; the green onions account for 2-5% of the weight of the chicken fat; the onions account for 2-5% of the weight of the chicken fat; the ginger accounts for 0.9-1.1% of the weight of the chicken fat. The spice in the present invention is pepper.

[0025] The present invention preferably mixes chicken fat, green onion, onion and ginger, minces them, and then mixes them with spices. The present invention mixes chicken fat, green onion, onion and ginger, and then puts them into a mincer using a 10mm mesh plate for mincing; the minced raw materials are transferred to an extraction tank to ensure accurate feeding and product quality; and then the spices are put into the extraction tank.

[0026] The invention performs high temperature pressure extraction, the extraction pressure is 0.15-0.18MPa, the temperature is raised to 115-120°C, the constant temperature extraction is performed for 118-123min, after the constant temperature extraction is completed, the material in the tank is transported to a rough separation, enters a three-legged centrifuge, and after rough separation, spices and oil residue are removed to obtain an oil-water mixture. The invention inputs the oil-water mixture into a static tank for heat preservation.

[0027] The oil-water mixture is centrifugally dried to obtain scallion-flavored chicken oil. The oil-water mixture in the static tank is preferably dehydrated and dried by a disc centrifuge; the speed of the centrifuge is 5800-6100 rpm, preferably 6000 rpm. The temperature of centrifugal drying in the present invention is 90-95° C. The present invention is centrifugally dried to a moisture content of less than 0.2wt%.

[0028] The invention mixes the centrifugally dried oil at 85-95° C. for 10-15 minutes before filling. The invention ensures that each batch of products is mixed evenly, and detects chemical and physical and chemical indicators to ensure that they meet the filling requirements.

[0029] After the mixing is completed, the product is cooled to 30-50° C. and then filled into a designated package.

[0030] The present invention tests the sensory and physical and chemical indicators of each batch of products according to requirements, and puts the products into storage in time after they are qualified.

[0031] The scallion-flavored chicken oil prepared by the invention has a moisture content of ≤0.2%, an acid value of ≤0.6 mg / g and a peroxide value of ≤0.035 g / 100 g.

[0032] The scallion-flavored chicken oil prepared by the high-temperature pressurized extraction method has a unique flavor and a strong aroma, and is suitable for a variety of food processing applications. The method reduces energy consumption in the extraction process, reduces waste gas and wastewater emissions, and realizes clean production and environmentally friendly development. The method has simple process, is green and environmentally friendly, is conducive to large-scale industrial production, and can improve product quality and safety.

[0033] In order to further illustrate the present invention, a method for high temperature and pressure extraction of scallion-flavored chicken oil provided by the present invention is described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0034] Example 1

[0035] (1) Raw material acceptance: Chicken fat must be produced within 30 days and must be fresh or frozen, with no deterioration, odor, or oxidation. Auxiliary ingredients such as green onions, onions, ginger, and Sichuan peppercorns must be free of deterioration, odor, and foreign impurities.

[0036] (2) Mincing: Chicken fat raw materials, green onions (accounting for 5% of the weight of chicken fat), onions (accounting for 2% of the weight of chicken fat), ginger (accounting for 1% of the weight of chicken fat) and other materials are put into a mincer using a 10 mm mesh plate for mincing according to the formula and process requirements. The minced raw materials are transferred to an extraction tank to ensure accurate feeding and product quality; Sichuan pepper (accounting for 0.25% of the weight of chicken fat) is directly put into the extraction tank.

[0037] (3) High temperature and pressure extraction: The extraction tank is maintained at a pressure of 0.16 MPa, the material in the tank is heated to 118°C, and the constant temperature extraction is performed for 120 minutes. After the constant temperature extraction is completed, the material in the tank is transported to a rough separation to remove spice residue and oil residue;

[0038] (4) Rough separation: The extracted liquid enters a three-legged centrifuge for rough separation to remove the spice residue and oil residue after extraction, and the oil-water mixture is input into a static tank for heat preservation;

[0039] (5) Centrifugal dehydration: The oil-water mixture in the static tank is dehydrated and dried in a disc centrifuge at a speed of 6000 rpm to a moisture content of less than 0.2% and a centrifugal separation temperature of 95° C. After centrifugal separation, a pure flavor and high quality standard scallion-flavored chicken oil product is obtained;

[0040] (6) Blending: Stir the dehydrated oil at 85°C for 10 minutes to ensure that each batch of products is evenly mixed, and test the chemical and physical and chemical indicators to ensure that they meet the filling requirements;

[0041] (7) Filling: After blending, cool the product to 30-35°C according to process requirements and fill the product into designated packaging.

[0042] (8) Finished product inspection and storage: Each batch of products shall be inspected for sensory and physical and chemical indicators as required, and qualified products shall be promptly stored.

[0043] Finished product index requirements: slightly yellowish color, strong onion flavor, clear and translucent when melted, moisture ≤0.2%, acid value ≤0.6mg / g, peroxide value ≤0.035g / 100g.

[0044] Example 2

[0045] (1) Raw material acceptance: Chicken fat must be produced within 30 days and must be fresh or frozen, with no deterioration, odor, or oxidation. Auxiliary ingredients such as green onions, onions, ginger, and Sichuan peppercorns must be free of deterioration, odor, and foreign impurities.

[0046] (2) Mincing: Chicken fat raw materials, green onions (accounting for 2% of the weight of chicken fat), onions (accounting for 5% of the weight of chicken fat), ginger (accounting for 1% of the weight of chicken fat) and other materials are put into a mincer using a 10 mm mesh plate for mincing according to the formula and process requirements. The minced raw materials are transferred to an extraction tank to ensure accurate feeding and product quality; Sichuan pepper (accounting for 0.5% of the weight of chicken fat) is directly put into the extraction tank.

[0047] (3) High temperature and pressure extraction: The extraction tank is maintained at a pressure of 0.18 MPa, the material in the tank is heated to 115-117°C, and the constant temperature extraction is performed for 120 minutes. After the constant temperature extraction is completed, the material in the tank is transported to a rough separation to remove spice residue and oil residue;

[0048] (4) Rough separation: The extracted liquid enters a three-legged centrifuge for rough separation to remove the spice residue and oil residue after extraction, and the oil-water mixture is input into a static tank for heat preservation;

[0049] (5) Centrifugal dehydration: The oil-water mixture in the static tank is dehydrated and dried in a disc centrifuge at a speed of 6000 rpm to a moisture content of less than 0.2% and a centrifugal separation temperature of 95° C. After centrifugal separation, a pure flavor and high quality standard scallion-flavored chicken oil product is obtained;

[0050] (6) Blending: Stir the dehydrated oil at 85°C for 10 minutes to ensure that each batch of products is evenly mixed, and test the sensory, physical and chemical indicators to ensure that they meet the filling requirements;

[0051] (7) Filling: After blending, cool the product to 30-35°C according to process requirements and fill the product into designated packaging.

[0052] (8) Finished product inspection and storage: Each batch of products shall be inspected for sensory and physical and chemical indicators as required, and qualified products shall be promptly stored.

[0053] Finished product index requirements: slightly yellowish color, strong onion and pepper aroma, clear and translucent when melted, moisture ≤0.2%, acid value ≤0.6mg / g, peroxide value ≤0.035g / 100g.

[0054] As can be seen from the above embodiments, the present invention provides a method for high temperature and pressure extraction of scallion-flavored chicken oil, comprising the following steps: after mixing chicken fat and auxiliary materials, extracting at 0.15-0.18MPa and 115-120°C, roughly separating, and obtaining an oil-water mixture; the auxiliary materials include green onions, onions, ginger and spices; centrifuging and drying the oil-water mixture to obtain scallion-flavored chicken oil. The present invention adopts high temperature and high pressure conditions to mix the chicken fat raw material and auxiliary materials (including green onions, onions, ginger and spices), extract them together, and complete the extraction and seasoning of chicken oil in one step, maximally maintain the nutritional value and characteristic flavor of chicken oil, effectively reduce the physical and chemical indicators such as acid value and peroxide value of the finished product, and improve the safety of the finished product. The experimental results show that the moisture content of scallion-flavored chicken oil is ≤0.2%, the acid value is ≤0.6mg / g, and the peroxide value is ≤0.035g / 100g.

[0055] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for high temperature and pressure extraction of scallion-flavored chicken oil, comprising the following steps: The chicken fat and auxiliary materials are mixed and extracted at 0.15-0.18 MPa and 115-120° C. to obtain an oil-water mixture by rough separation; the auxiliary materials include green onions, onions, ginger and spices; The oil-water mixture is centrifuged and dried to obtain scallion-flavored chicken oil.

2. The method according to claim 1, characterized in that The extraction time is 118 to 123 minutes.

3. The method according to claim 1, characterized in that: The spices account for 0.2-0.5% of the chicken fat mass; The green onions account for 2-5% of the chicken fat mass; The onion accounts for 2-5% of the chicken fat mass; The ginger accounts for 0.9-1.1% of the chicken fat mass.

4. The method according to claim 1, characterized in that The chicken fat and auxiliary materials mixture comprises: Combine chicken fat, scallions, onion and ginger, mince, and mix with spices.

5. The method according to claim 1, characterized in that: Centrifugal drying was performed to a moisture content of less than 0.2 wt%.

6. The method according to claim 1, characterized in that The temperature of centrifugal drying is 90-95°C.

7. The method according to claim 1, characterized in that The centrifugally dried oil is blended at 85-95° C. for 10-15 minutes and then filled.

8. The method according to claim 1, characterized in that The production date of chicken fat is less than 30 days.

9. The method according to claim 1, characterized in that: The moisture content of scallion-flavored chicken oil is ≤0.2%, the acid value is ≤0.6mg / g, and the peroxide value is ≤0.035g / 100g.