492 results about "Chicken bone" patented technology

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 +/- 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

The invention discloses a preparation method of seafood chicken juice seasoning. The preparation method comprises the following steps of (1) pretreating raw materials, namely shaping, deodorizing and cleaning seafood and chicken meat or seafood and chicken bones which serve as raw materials; (2) treating spices, namely putting the spices, shallots and gingers into oil for frying; (3) boiling the raw materials, namely boiling the pretreated raw materials and the spices; (4) performing hydrolysis, namely adding protease for hydrolysis, and then performing enzyme deactivation and cooling; (5) performing aftertreatment, namely filtering, concentrating, adding auxiliary materials to mix, homogenizing and packaging to obtain a product. Compared with a conventional soup boiling method, the preparation method disclosed by the invention has the advantages that the spice utilization rate is high, and the using amount of the spices is only 10-30 percent of that of the spices used in the conventional method; the energy consumption is reduced and only accounts for 40-50 percent of that of the conventional method; the protease hydrolysis is full, so that effective constituents such as amino acid and nucleotide can be fully dissolved out, no waste marinade is discharged, and the pollution to the environment is avoided.

A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention discloses a low-salt marinade for duck necks, and a preparation method and application thereof. The preparation method of the marinade comprises: pouring spices into edible oil with 70% hot degree for frying for about 5 min, then adding a delicious soup obtained by boiling chicken bones, low-sodium salt and other auxiliary materials, boiling with small fire for 1 h, and finally packaging and sterilizing to prepare the instant low-salt marinade for duck necks. The prepared product is convenient and practicable, also marinated products have extremely good flavor and mouthfeel, the content edible salt and sodium content is obviously reduced, the content of potassium and calcium ions is improved, the nutrients are relatively abundant and balanced, also the marinated products have the function of clearing heat and downbearing fire, and are nutritious healthy leisure meat products especially edible by crowds with hypertension, nephrosis and the like.

A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.

The present invention discloses a fungus sausage and a preparation method thereof. Raw materials of the fungus sausage comprise: beef, pea powder, chicken bone powder, sunflower root, mushroom, cowpea leaf, tiger lily buds, agaricus blazei murrill, black fungus, white tremella, boletus, calcium fruit leaf and a proper amount of purified water. According to the present invention, the beef, the chicken bone powder and the pea powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the sunflower root has effects of heat clearing, dampness eliminating, qi promoting and pain relieving; and the fungus has multiple effects of immunity increase, anti-tumor, anti-virus, anti-radiation, anti-aging, cardiovascular disease prevention and treatment, liver protection, stomach invigorating and weight reduction.

The invention discloses a concentrated compound condiment with a chicken flavor and a preparation method of the concentrated compound condiment. The concentrated compound condiment with the chicken flavor contains chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate, chicken fat, edible salt, white granulated sugar, xylose, aginomoto, radix angelicae powder, I+G, monostearin, an enhancer, carrageenan, maltodextrin and chicken-bone soup. The preparation method comprises the following steps: adding chicken bone soup, chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate and chicken fat to a container; adding monostearin, adding white granulated sugar, xylose, edible salt, aginomoto, radix angelicae powder, I+G and enhancer at 50-70 DEG C; finally adding carrageenan and maltodextrin, and mixing evenly, so as to obtain the concentrated compound condiment with the chicken flavor, which does not contain a chemical additive, and is natural, safe and reliable in used raw materials, abundant in nutrient, very vivid in aroma, and mellow and full in fragrance; the preparation cost is low; the reaction temperature in the preparation process is low; and the nutrients and the flavor substances can be preserved to the maximal extent.

The invention relates to a processing method for producing seasoning chicken bone soup, chicken meal for pets and the like by comprehensively utilizing chicken skeletons. The chicken skeletons are used as raw materials, frozen materials are directly placed into a bone-meat separator to separate out chicken minced meat and chicken bone residues. The chicken bone residues and added water are fed into a high-temperature high-pressure tank to be stewed, protein and fat in the chicken bone residues are extracted, and supernate is concentrated and seasoned to prepare the seasoning chicken bone soup. The stewed chicken bone residues are cooked, appropriate emulsification and smashing treatment are performed, and then an auxiliary material and an auxiliary agent are added to perform spray drying so as to obtain the chicken meal for pets. Therefore, by means of the method, the raw materials are comprehensively utilized and do not wasted, and enterprise profit is improved.

The invention provides a microcapsule bait, a bait feeding method and a bait feeding device for grouper larvae. The microcapsule bait comprises ingredients of maize meals, coconut cakes, rice bran, chicken bone powders, pea powders, silkworm chrysalis powders, sesame powders, sleeve-fish powders, and the like. According to the microcapsule bait, the bait feeding method and the bait feeding device for the grouper larvae, an innovative formula and a processing technology are utilized, the nutritional requirements for larva growth can be met, the nutrition is comprehensive, the palatability is good, the water stability is good, and the like; the bait can be produced in a batch mode, is convenient to store, transport and feed and applicable to factorial offspring seed production, simultaneously, the corresponding feeding method and feeding device are utilized, the growth and survival rate of the grouper larvae can be improved, and the microcapsule bait, the bait feeding method and the bait feeding device for the grouper larvae are applicable to large-scale popularization and usage.

The invention discloses a general dog food which comprises the following raw materials by mass parts: 12 parts of tomatoes, 10 parts of cucumbers, 8 parts of cabbages, 5 parts of spinach, 12 parts of carrots, 8 parts of potatoes, 15 parts of corns, 35 parts of wheat, 15 parts of millet, 0.2 part of unprocessed liquorice, 10 parts of yellow beans, 10 parts of pork, 10 parts of beef, 5 parts of chicken, 2 parts of pig bones, 4 parts of beef bones, 2 parts of chicken bones and 0.5 part of eggs. The general dog food does not contain additives and can improve health of dogs and prolong the life of dogs after being eaten by dogs for a long term.

The invention discloses a method for coproducing collagen activity peptides and flavoured base materials with chicken bones. Through a two-step hot pressing and extracting method, and through slight pressure relief and pressure supplementation treatment, the yield of extracting the collagen activity peptides from the chicken bones is substantially increased. Through high-pressure homogenizing of osseins in extracting solutions before a step-by-step enzymolysis reaction of the osseins, the degree of hydrolysis of enzymolysis solutions is increased. In addition, two-step ultra filtration is performed on the enzymolysis solutions, and separation and purification of different products in the enzymolysis solutions are realized. Follow-up processing is performed aiming at the products of each molecule segment, different products of bone polysaccharide containing chondroitin sulfate, macromolecule polypeptide, micromolecule polypeptide and the like are obtained, making full use of ossein enzymolysis solutions is realized, and especially a Maillard reaction is performed on the macromolecule polypeptide, xylose, cysteine and thiamin to obtain the flavoured base material with a rich flavour.

The invention discloses a preparation method of chicken bone meal and a chicken essence containing the same. The preparation method comprises the steps of initial treatment of chicken skeletons, grinding, enzymolysis, enzyme deactivation, finish grinding and high-pressure spray drying, wherein a raw material adopted in the method is commercially available low-price fresh chicken bones, a lot of protein and minerals of calcium, phosphorus and the like are extracted from the chicken bones, and meanwhile, chicken bone marrows are fully extracted, so that the comprehensive utilization value of the chicken skeletons is developed; by using the preparation method, the product yield of the chicken bones can reach up to 98%; the preparation method is simple, has low technical requirements, and is low in equipment cost and high in efficiency; moreover, protease and flavor enzyme adopted in the step of enzymolysis can be flexibly added according to required tastes of customers, so that the chicken bone meal has an extremely wide application range, and not only can be used for preparing the chicken essence but also can be applied to other seasonings or food additive materials.

The invention relates to the technical field of feeds, and in particular relates to a layer feed with function of improving the laying rate. The feed is prepared from the following raw materials in percentage by weight: 65-70 percent of corn, 20-22 percent of brown rice, 12-15 percent of barley husk, 10-12 percent of soybean straw, 10-12 percent of peanut residue, 10-12 percent of wheat bran, 12-15 percent of soybean germ meal, 1-2 percent of shrimp shell powder, 1-2 percent of gravel, 1-2 percent of chicken bone powder, 1-2 percent of fish viscera powder, 1-2 percent of blood worm powder, 2-3 percent of red onion, 2-3 percent of pimento, 2-3 percent of celery juice, 2-3 percent of grape peel, 2-3 percent of green tea powder, 2-3 percent of dog tail grass seed, a proper amount of edible salt and 0.2-0.5 percent of phagostimulant. The layer feed provided by the invention is prepared from various raw materials and rich in nutrients, can be used for improving the laying rate of layers due to the active components in the red onion, the pimento, the green tea powder and other raw materials, and is high in utilization, so that the breeding cost is saved, and the breeding yield is increased.

It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or a bone residue remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, muscular protein alone is decomposed by using an autolyzing enzyme or an autolyzing enzyme with an enzymatic agent containing peptidase. In the case of using chicken meat as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less to the protein. In the case of using culled chicken or chicken bone as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by mass or less to the protein.

The invention relates to concentrated soup-stock and a preparation method thereof. The preparation method of the concentrated soup-stock comprises the following steps: crushing a chicken bone, a pig bone and a pig marrow bone, adding in cold water, boiling to remove blood, and cooling; adding cold water according to the feed liquid ratio of 1:4, boiling with a big fire, adding the crushed and blood-removing chicken bone, pig bone and pig marrow bone, adding scallions, ginger and dried scallop, boiling for 10-15 min, removing foam, and boiling for 3-7 h with a small fire to obtain extracting solution; centrifuging the extracting solution to obtain decoction and an oil phase; carrying out vacuum concentration on the decoction to obtain concentrated decoction, mixing the concentrated decoction and the oil phase, and then adding emulgator modified starch to homogenize to obtain the concentrated soup-stock. The prepared concentrated soup-stock is excellent in mouthfeel and fresh in color, not only retains the original color, smell and taste of the concentrated soup-stock, but also is good in instant solubility and rich in nutritional ingredient.

The invention relates to a chicken bone plain soup and a preparing method thereof. The preparing method comprises the steps of: extracting, stilling, low-temperature vacuum concentrating, emulsifying and homogenizing, sterilizing and the like. In the preparing method, a gradual heating extracting technique is used in the key extracting procedure, substances, such as ossein, chondroitin, hydroxyproline and the like, in chicken bones can be maximally extracted; and an advanced low-temperature vacuum concentrating technique is used in the concentrating procedure, and the nutrient substances in the bone soup can be better protected from not being destructed. The chicken bone plain soup provided by the invention has the characteristics of bountiful nutrition and genuine mouthfeel and is specifically suitable for the fields of fast food or instant food.

The invention discloses chicken bone fruity vermicelli which is composed of, by weight, 112-120 parts of wheatmeal, 10-20 parts of corn flour, 6-10 parts of black soybean powder, 10-21 parts of chicken bones, 3-5 parts of pears, 2-3 parts of apples, 3-4 parts of cherries, 2-3 parts of circium japonicum, 2-3 parts of banana skin, 2-3 parts of pearl grass, 1-2 parts of the root of kudzu vine, 2-4 parts of sunflower disc, 1-2 parts of pseudo-ginseng, 1-2 parts of poria cocos, 2-3 parts of fresh reed rhizome, 3-5 parts of mum, edible salt and water in proper amount. The chicken bone fruity vermicelli is smooth in mouthfeel, and added animal bones are subjected to decoction with traditional Chinese medicine and added with citric acid, so that separation of active ingredients like calcium in the bones is facilitated, absorption by human bodies is facilitated, collapsing force to nutrient in the chicken bones is small, nutrient substances in the bones can be fully retained in products, and human cell tissue is protected to a certain extent; the root of kudzu vine is used for treating fever with thirst, vomiting due to heat in stomach, cough with lung heat, pulmonary abscess and pyemesis, and heat strangury and acerbity pain, the pears can help organs to detox, and the apples can prevent cancers.

The invention discloses a chicken bone purslane codonopsis pilosula biscuit which is characterized by being made by the following raw materials in parts by weight: 40-55 parts of wheat flour, 10-15 parts of buckwheat flour, 8-10 parts of corn flour, 5-6 parts of red bean powder, 8-10 parts of chicken bone, 14-15 parts of vegetable oil, 6-8 parts of konjaku flour, 8-10 parts of xylitol, 7-8 parts of skimmed milk powder, 1.3-1.6 parts of sodium bicarbonate, 0.1-0.2 parts of calcium gluconate, 0.02-0.04 parts of zinc gluconate, 0.3-0.6 parts of low-sodium salt, 0.1-0.2 parts of flavoring essence, 3-4 parts of laver powder, 12-15 parts of purslane, 2-4 parts of calcium fruit leaf, 5-6 parts of vetch, 5-6 parts of loofah sponge, 0.5-0.8 parts of codonopsis pilosula, 0.4-0.6 parts of sunflower flower, and an appropriate amount of water. The chicken bone purslane codonopsis pilosula biscuit is good in taste, unique in flavor and high in calcium, has health-care functions of supplementing calcium, reducing blood glucose and lowering lipid, and is suitable for people with hypertension, hyperlipidemia and hyperglycemia.

The invention discloses a processing method of portable chicken soup. A processing operation flow combining a traditional soup production method and a modern biotechnological process is adopted, and preferably-selected frozen fresh chicken bones, purified water, fresh shallot, gingers and natural spices are added into a special digestion interlayer high-pressure tank to be subjected to digestion, standing, concentration and seasoning to obtain concentrated chicken soup; then the chicken soup is sub-packaged into disposable small boxes and packaging bags, so that the chicken soup is convenient to eat at home and when people go out and travel; 20-30 times of warm water or hot water can be added into the concentrated chicken soup according to individual tastes to be directly taken; and the chicken soup can be used as nutritional chicken soup for frying dishes at home and boiling noodles. The product keeps the natural nutritional ingredients in bones and bone marrows to the greatest extent, is rich in proteins, a plurality of types of amino acids and microelements needed by a human body, and has natural and mellow flavor.

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

The invention relates to a high-calcium chicken flavor extract and a production method thereof. The purposes of the invention are to provide the product with the characteristics of rich nutrition and good taste as well as provide the method with the characteristics of simplicity and convenience in production and low cost. The high-calcium chicken flavor extract comprises a high-calcium chicken flavor extraction liquid, hydrolyzed vegetable protein, edible salt, a flavoring additive, white sugar, spice essential oil, ethyl maltol, sucrose fatty ester, beta-cyclic dextrin, sodium diacetate and vitamin E. The method for producing the high-calcium chicken flavor extract comprises the following steps: (1) chicken bones are processed into chicken bone powder by sequentially washing, removing sundries, cutting into lumps, and pulverizing; (2) a high-calcium chicken flavor extraction liquid is formed by liquid fermentation; (3) the extraction liquid is mixed uniformly and reacts with the hydrolyzed vegetable protein and the like according to the proportion, and is prepared into a paste by concentration and weight reduction.

The invention discloses a grape functional cookie. The grape functional cookie comprises the following raw materials, by weight, of 150-180 parts of cake flour, 30-40 parts of sweet potato whole wheat flour, 20-30 parts of corn flour, 60-70 parts of whole milk bovine colostrum powder, 30-40 parts of grapes, 10-15 parts of passiflora edulis, 4-5 parts of lycium barbarum, 3-4 parts of radix puerariae, 1-2 parts of hedyotis chrysoticha, 1-2 parts of perilla leaves, 2-3 parts of cinnamon, 3-4 parts of radix paeoniae alba, 30-40 parts of white sugar, 2-3 parts of baking soda, 8-12 parts of nutrition powder and a proper amount of coconut juice and sesame oil. Crab shells and chicken bones are processed into the nutrition powder, bone supplementing, marrow adding, muscle and tendon nourishing and bone setting can be achieved, and the nutritional value of the cookie is higher; the cookie is more balanced in nutrition and high in health care value due to the fact that the sweet potato whole wheat flour, the corn flour and the like are added; the cookie is strong in fruity flavor, sweet and delicious due to the fact that the grapes and the passiflora edulis are added, and development and utilization of the grapes are facilitated.

The invention discloses shaddock peel and fragrant thoroughwort biscuits. The shaddock peel and fragrant thoroughwort biscuits are made from, by weight, 250-300 parts of whole wheat flour, 40-50 parts of soybeans, 15-25 parts of highland barley, 30-40 parts of shaddock peel, 10-15 parts of flowers of fragrant thoroughwort, 5-7 parts of fructus lycii, 2-3 parts of Chinese arborvitae twig, 3-4 parts of grape leaves, 1-2 parts of loofah sponge, 1-2 parts of stems of gordon euryale, 3-4 parts of jerusalem artichoke, 2-3 parts of cynanchum atratum, 6-8 parts of egg white powder, 2-3 parts of baking soda, 10-14 parts of Chinese date honey, 8-12 parts of nutrition powder and an appropriate amount of barley oil. Crab shells and chicken bones are made into the nutrition powder so that the shaddock peel and fragrant thoroughwort biscuits can enrich bones, add marrow, nourish the muscle and tendon and set a bone, and the nutritive value of the biscuits is higher; the soybeans and the highland barley can reduce cholesterol, regulate qi by alleviation of mental depression, protect the skin and hair, strengthen spirit and vitality, tonify the spleen, benefit qi, clear away heat and remove toxicity; the shaddock peel can regulate qi-flowing for eliminating stasis, eliminate phlegm and stop cough; the flowers of the fragrant thoroughwort have unique fragrance, so that the biscuits are more delicious; the biscuits have the nutrition and health care effects after being eaten for a long time.