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Pure chicken fat and production process thereof

A production process, pure chicken oil technology, applied in application, food preparation, food science and other directions, can solve the problems of unstable quality and high peroxide value, and achieve the effect of stable product quality, simple process and pure flavor

Active Publication Date: 2011-01-05
成坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, salty condiments represented by chicken essence and chicken powder have developed rapidly and require a large amount of key raw material - pure chicken oil. The chicken oil currently on the market is mainly made of offal chicken oil. After adding various ingredients, the product has a barbecue flavor, high peroxide value, and unstable quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0028] Technological process: Raw materials→ingredients→high pressure cooking→drainage→filtering→fine filtration 1→vacuum drying→centrifugal separation→fine filtration 2→cooling→packaging.

[0029] Process points:

[0030] (1) Raw material: pure chicken suet;

[0031] (2) Ingredients: by weight of raw materials, add BHA (full name in Chinese: butyl hydroxyanisole) 0.05%, BHT (full name in Chinese: butyl hydroxytoluene) 0.05%; sodium citrate 0.1%;

[0032] (3) High pressure cooking: 125°C, 150 minutes;

[0033] (4) Drainage: remove the water below the oil layer;

[0034] (5) Filtration: Filter out the oil residue with a 20-mesh stainless steel screen;

[0035] (6) fine filter 1: filter with 100 mesh stainless steel sieves;

[0036] (7) Vacuum drying: vacuum degree 700mmHg, temperature 105°C, time 45 minutes;

[0037] (8) Centrifugal separation: speed 15000rpm;

[0038] (9) fine filter 2: filter with 200 mesh stainless steel sieves;

[0039] (10) Cooling: natural cooling ...

example 2

[0043] Technological process: Raw materials→ingredients→high pressure cooking→drainage→filtering→fine filtration 1→vacuum drying→centrifugal separation→fine filtration 2→cooling→packaging.

[0044] Process points:

[0045] (1) Raw material: pure chicken suet;

[0046] (2) Ingredients: by weight of raw materials, add BHA (full name in Chinese: butyl hydroxyanisole) 0.1%, PG (full name in Chinese: propyl gallate) 0.03%; sodium citrate 0.05%;

[0047] (3) High pressure cooking: 130°C, 120 minutes;

[0048] (4) Drainage: drain the water below the oil layer;

[0049] (5) Filtration: Filter out the oil residue with a 20-mesh stainless steel screen;

[0050] (6) fine filter 1: filter with 100 mesh stainless steel sieves;

[0051] (7) Vacuum drying: vacuum degree 720mmHg, temperature 95°C, time 60 minutes;

[0052] (8) Centrifugal separation: speed 15000rpm;

[0053] (9) fine filter 2: filter with 200 mesh stainless steel sieves;

[0054] (10) Cooling: natural cooling to 45-55°...

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PUM

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Abstract

The invention belongs to the technical filed of poultry food processing, in particular to pure chicken fat and a production process thereof. The pure chicken fat is prepared from pure chicken leaf fat through the steps of high pressure cook, filtration, vacuum drying, centrifugal separation, fine filtration, cooling and packaging. The pure chicken fat has intense stewed chicken fat aroma, can serve as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning packets, savory flavoring instant noodles, puffed food and meat products.

Description

technical field [0001] The invention belongs to the technical field of poultry meat food processing, and more specifically relates to a pure chicken oil and a production process thereof. technical background [0002] In recent years, salty condiments represented by chicken essence and chicken powder have developed rapidly and require a large amount of key raw material - pure chicken oil. The chicken oil currently on the market is mainly made of offal chicken oil. After adding various ingredients, the product has a barbecue flavor, high peroxide value, and unstable quality. Pure chicken oil, a high-end product with a stewed flavor, mainly relies on imports, and this type of product and its production technology are still blank in China. Contents of the invention [0003] The purpose of the present invention is to provide a kind of pure chicken oil and its production technology that is stew type flavor chicken flavor condiment, to fill up the domestic blank of this product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 成坚
Owner 成坚
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