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Method for preparing purely natural chicken meal

A chicken powder, pure natural technology, applied in the field of preparation of pure natural chicken powder, can solve the problems of lack of natural chicken umami, human health effects, etc.

Inactive Publication Date: 2011-08-10
廖国洪 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, chicken powder is widely used as a condiment, many of which are produced by chemical substances, without the umami taste of natural chicken, and long-term consumption will have an impact on human health

Method used

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Examples

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Embodiment Construction

[0006] Provide a kind of preparation method of pure natural chicken powder: comprise the steps:

[0007] Weigh the chicken;

[0008] High temperature and high pressure cooking: keep warm at 105-135°C, hold pressure for 60-150 minutes;

[0009] Extraction from aqueous phase extraction soup: 85-105°C, 120-180 minutes;

[0010] Refining: coarse grinding first, then three-stage colloid mill, the last stage colloid mill is controlled below 10 μm, and the total solid content is controlled at about 10-35%;

[0011] Ingredients: adding antioxidants, the antioxidants are a mixture of BHA and PG, and the amount of antioxidants added is 0.002%-0.004% of the weight of the meat paste;

[0012] High-pressure homogenization: pressure 15-50Mpa, homogenization twice;

[0013] Sterilization: heat preservation at a temperature of 80-90°C for 28-32 minutes;

[0014] Spray drying: centrifugal spray, inlet air temperature 180-220°C, exhaust air temperature 80-110°C, product temperature 65°C;

...

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Abstract

The invention discloses a method for preparing purely natural chicken meal, comprising the steps of cooking the chicken at a high temperature and high pressure, extracting from aqueous phase extraction soup, grinding into thick liquid, proportioning, homogenizing at a high pressure, sterilizing, carrying out spray drying, cooling, sieving and carrying out nitrogen-filled sealing and packaging. The method provided by the invention is characterized in that the natural pure chicken and chicken fat taste, the light, mild and lasting poached chicken taste, the light chicken soup taste and the nutritional value of the pure chicken meal are enhanced through the processes of high-temperature and high-pressure cooking and aqueous phase extraction soup extraction. The purely natural chicken meal is widely applied to the household condiments such as chicken meal, chicken essence, chicken sauce and the like, compound condiments, salty essence, marinade, wrapping powder, instant noodle condiments, various soup bases, hot pot, leisure and puffed food, cookies, nutritious cereal, meat and aquatic product processed products, chicken balls, fish balls, meat balls, convenient fast foods and the like.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing pure natural chicken powder. Background technique [0002] In the prior art, chicken powder is widely used as a condiment, many of which are produced by proportioning chemical substances, without the umami taste of natural chicken, and long-term consumption will have an impact on human health. Contents of the invention [0003] The object of the present invention is to provide a preparation method of pure natural chicken powder; the condiment made by using the pure natural chicken powder has the umami taste and mouthfeel of natural chicken, and is harmless to human body for long-term consumption. [0004] A preparation method of pure natural chicken powder is provided, which includes the following steps: weighing chicken; high-temperature and high-pressure cooking: heat preservation at 105-135°C, holding pressure for 60-150 minutes; extracting from aqueous p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/315A23L27/14A23L13/50
Inventor 廖国洪
Owner 廖国洪
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