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Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws

A technology of collagen and chicken skeleton, which is applied in the field of chicken-flavored collagen concentrated soup, can solve the problems of low collagen content, unsatisfactory product umami, and insufficient nutritional value, so as to achieve broad market prospects, avoid losses, Maintain skin elasticity and moisture

Active Publication Date: 2012-10-03
HENAN YONGDA MEIJI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the collagen content of the product is not high, the nutritional value is insufficient, and the umami taste of the product is not full

Method used

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  • Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Utilize chicken skeleton and chicken feet of the present invention to produce the method for chicken flavor collagen concentrated soup, this method is to carry out according to the following steps:

[0020] (1) Cooking extraction: put 800 parts by weight of chicken skeleton and 100 parts by weight of chicken feet into a high-pressure extraction tank, open the heating valve, start the stirring device to soak the chicken bones and chicken feet in hot water at a temperature of 60°C After 20 minutes, let off hot water, then add the cold water of 2000 parts by weight, drop into the chives of 45 parts by weight, the ginger of 10 parts by weight, the Chinese prickly ash of 15 parts by weight, the capsicum of 3 parts by weight, the pepper of 5 parts by weight, When the temperature is raised to 80°C, the circulating pump is turned on for circulation, the temperature is raised to 98°C and the exhaust valve is closed, and the temperature is raised to 105°C for cooking. The cooking...

Embodiment 2

[0026] Utilize chicken skeleton and chicken feet of the present invention to produce the method for chicken flavor collagen concentrated soup, this method is to carry out according to the following steps:

[0027] (1) Cooking extraction: put 900 parts by weight of chicken skeleton and 100 parts by weight of chicken feet into a high-pressure extraction tank, open the heating valve, start the stirring device to soak the chicken bones and chicken feet in hot water at a temperature of 65°C After 15 minutes, let off hot water, then add the cold water of 2000 parts by weight, drop into the chives of 50 parts by weight, the ginger of 5 parts by weight, the Chinese prickly ash of 20 parts by weight, the capsicum of 5 parts by weight, the pepper of 3 parts by weight, When the temperature rises to 80°C, the circulation pump is turned on for circulation, the temperature is raised to 98°C and the exhaust valve is closed, and the temperature is raised to 105°C. The cooking temperature is 1...

Embodiment 3

[0033] Utilize chicken skeleton and chicken feet of the present invention to produce the method for chicken flavor collagen concentrated soup, this method is to carry out according to the following steps:

[0034] (1) Cooking extraction: put 1000 parts by weight of chicken skeleton and 100 parts by weight of chicken feet into a high-pressure extraction tank, open the heating valve, start the stirring device to soak the chicken bones and chicken feet in hot water at a temperature of 70°C After 10 minutes, let off hot water, then add the cold water of 2000 parts by weight, drop into the chives of 55 parts by weight, the ginger of 15 parts by weight, the Chinese prickly ash of 25 parts by weight, the capsicum of 8 parts by weight, the pepper of 2 parts by weight, When the temperature rises to 80°C, the circulation pump is turned on for circulation, the temperature is raised to 98°C and the exhaust valve is closed, and the temperature is raised to 105°C. The cooking temperature is...

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Abstract

The invention relates to a method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws. The method comprises the following steps of: adding spices of chives, ginger, and the like to chicken skeletons and chicken claws; steaming, boiling and extracting under high pressure at low temperature; separating; concentrating at low temperature in vacuum;blending; homogenizing under high pressure; and encapsulating to obtain a chicken flavor collagen concentrated soup product. The product produced by adopting the method has the advantages of low costand easy obtaining of raw materials, is convenient for industrial production and can be applied to scaled production. In the processing process of the product, the processes of extracting under high pressure at low temperature, concentrating at low temperature in vacuum, and the like, are adopted, which better stores the fragrance and the flavor of the product, avoids the loss of the fragrance and the flavor and also avoids the breakage of collagen; and because a large quantity of collagen contained in the chicken claws is sufficiently extracted, the collagen content of the product is high. Moreover, the collagen is a major constituent in the skin and occupies more than 71 percent of the protein in skin cells, and the collagen can ensure that the cells become plump so as to ensure that the skin can be engorged and keep the elasticity and the moisture, thus the collagen has important effect.

Description

technical field [0001] The invention belongs to the technical field of edible condiments, and in particular relates to a method for producing chicken-flavored collagen concentrated soup by using chicken skeletons and chicken feet. Background technique [0002] At present, bone broth production and processing manufacturers on the market use chicken bones to extract, concentrate, and reconcile chicken bone concentrated soup through high temperature and high pressure. It is widely used in catering hot pots and has a certain market share. Its disadvantages are that the collagen content of the product is not high, the nutritional value is insufficient, and the umami taste of the product is not full. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned problems existing in the prior art, and to provide a method for producing chicken-flavored collagen concentrated soup using chicken skeleton and chicken feet. Improve the added v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/231A23L1/40A23L1/305A23L33/18
Inventor 王俊青
Owner HENAN YONGDA MEIJI FOOD CO LTD
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