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Chicken meal and preparation method thereof

A technology of chicken powder and chicken, applied in the field of food additives, can solve the problems of high price, weak flavor of chicken powder, affecting use, etc., and achieve the effect of high cost performance, rich flavor and high cost performance

Active Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the chicken powder is weak and the price is high, which affects the use

Method used

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  • Chicken meal and preparation method thereof
  • Chicken meal and preparation method thereof
  • Chicken meal and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of chicken powder, is prepared from following raw material:

[0026]

[0027] The concrete method of preparing this chicken powder, comprises the steps:

[0028] (1) Grind 70 parts of fresh chicken skeletons with a meat grinder, add 26.199 parts of water, heat up, keep warm at 95°C for 5 minutes, cool down to 60°C, pass through 40 sieves, and the sieve is cooked chicken and chicken bones , a total of 51.5 parts, the chicken fat and water were removed through a sieve.

[0029] (2) Add 0.1 part of papain to 51.5 parts of cooked chicken and chicken bones, and hydrolyze it for 0.5 hour at 65°C to obtain a chicken hydrolyzate mixture, then pass the chicken hydrolyzate mixture through a colloid mill for 1-2 times to grind, Obtain 51 parts of uniform chicken hydrolyzate.

[0030] (3) Add 0.4 parts of glucose, 0.1 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine and 0.1 parts of L-cysteine ​​hydrochloride to 51 parts of chicken hydrolyzate, and heat ...

Embodiment 2

[0034] A kind of chicken powder, is prepared from following raw material:

[0035]

[0036] The concrete method of preparing this chicken powder, comprises the steps:

[0037] (1) Grind 80 parts of fresh chicken skeletons with a meat grinder, add 16.199 parts of water, heat up, keep warm at 95°C for 5 minutes, cool down to 60°C, pass through 40 sieves, and the sieve is cooked chicken and chicken bones , a total of 56.5 parts, the chicken fat and water were removed through a sieve.

[0038] (2) Add 0.1 part of papain to 56.5 parts of cooked chicken and chicken bones, and hydrolyze it for 0.5 hour at 65°C to obtain a chicken hydrolyzate mixture, then pass the chicken hydrolyzate mixture through a colloid mill for 1-2 times to grind, Obtain 56 parts of uniform chicken hydrolyzate.

[0039] (3) Add 0.4 parts of glucose, 0.1 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine and 0.1 parts of L-cysteine ​​hydrochloride to 56 parts of chicken hydrolyzate, and heat ...

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Abstract

The invention relates to chicken meal and a preparation method thereof. The chicken meal consists of the following raw materials in parts by weight: 70 to 90 parts of chicken skeleton, 0.03 to 0.2 part of papain, 10 to 30 parts of water, 0.2 to 2 parts of glucose, 0.1 to 2 parts of D-xylose, 0 to 1 part of glycine, 0 to 1 part of DL-alanine, 0.1 to 0.8 part of L-cysteine hydrochloride, 2 to 5 parts of modified starch, 0.1 to 0.3 part of citric acid, and 0.001 to 0.002 part of butylated hydroxyanisole (BHA). The chicken meal product prepared by the method is natural, the total nitrogen contentof the prepared chicken meal can reach over 7 percent, and the chicken meal has strong cooking feeling, lingering aftertaste and strong heat resistance.

Description

technical field [0001] The invention relates to a food additive, in particular to a chicken powder and a preparation method thereof. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor is as follows: the first step is to add various raw materials such as amino acids and reducing sugars into the reactor in a certain proportion to carry out Maillard reaction, that is, the reaction between amino acids and reducing sugars, and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and / or natural equivalent spices and solvents, such as ethanol, propylene glycol, salad oil, etc., into the batching tank in a certain proportion and mix them evenly to obtain the blended spices. The third step is to add the reaction spices, blended spices and other raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方
Owner TIANJIN CHUNFA BIO TECH GRP
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