A type of instant chicken broth powder and its preparation method

By employing a graded processing technique for culled laying hens, including ultra-high pressure pretreatment of chicken meat and bones, dual enzymatic hydrolysis and lactic acid fermentation, combined with Maillard reaction and vacuum freeze-drying, the problems of low processing utilization of culled laying hens and difficulty in utilizing calcium in chicken bones have been solved, resulting in instant chicken soup powder with high nutritional value and lasting flavor.

CN122123480APending Publication Date: 2026-06-02JINGCHU UNIV OF TECH
View PDF 4 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JINGCHU UNIV OF TECH
Filing Date
2026-04-14
Publication Date
2026-06-02

AI Technical Summary

Technical Problem

The processing utilization rate of culled laying hens is low, the calcium in chicken bones is difficult to utilize effectively, and traditional boiling processes cannot destroy their structure, resulting in the nutritional value not being fully utilized. The extraction of chicken soup flavor is limited, and the coarse and tough meat results in a thin and unstable flavor.

Method used

Using a graded processing technology, chicken meat and chicken bones undergo ultra-high pressure pretreatment, double enzymatic hydrolysis and lactic acid fermentation respectively. Chicken broth is boiled twice and subjected to Maillard reaction, combined with vacuum freeze-drying technology to form instant chicken broth powder.

Benefits of technology

It significantly enhances the release of soluble calcium and nutritional value from chicken bones, strengthens the product's antioxidant function, has distinct flavor layers, a long-lasting aroma, and good product solubility, meeting the needs of modern convenient diets.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure FT_1
    Figure FT_1
  • Figure FT_2
    Figure FT_2
  • Figure FT_3
    Figure FT_3
Patent Text Reader

Abstract

This invention discloses an instant chicken soup powder and its preparation method, belonging to the field of food technology. This patent is specifically designed for culled laying hens, utilizing a graded processing technology to separately utilize chicken meat for broth making and enzymatic hydrolysis for flavor enhancement, while chicken bones undergo ultra-high pressure pretreatment, dual-enzyme hydrolysis, and lactic acid fermentation conversion, achieving synergistic utilization of meat, bones, and broth, significantly improving resource utilization and economic value. By employing ultra-high pressure crushing and enzymatic hydrolysis-fermentation combined technology, the release of soluble calcium from chicken bones is greatly increased and converted into easily absorbed organic calcium; the active peptides and organic acids generated during fermentation further enhance the product's antioxidant and other functional properties. Through the Maillard reaction of the chicken enzymatic hydrolysate, key flavor substances such as roasted and meaty aromas are directionally generated, and combined with the broth from two rounds of boiling and fermentation, a high-intensity, long-lasting aroma, and distinct flavor layers of chicken soup system are formed.
Need to check novelty before this filing date? Find Prior Art