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High-calcium chicken flavor extract and production method thereof

A manufacturing method and technology of chicken, applied in food preparation, bacteria and lactobacillus used in food preparation, etc., can solve the problems of bone by-products abandonment and waste, achieve improved utilization rate and economic benefits, delicious taste, and good calcium supplementation The effect of efficacy

Active Publication Date: 2014-07-02
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is a big meat producing country. A large number of bone by-products are produced in the process of meat processing every year. Because there is no suitable treatment method, these bone by-products are basically directly discarded, resulting in huge waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. A high-calcium chicken flavor extract, comprising ingredients and parts by weight: 72 parts of high-calcium chicken flavor extract, 12 parts of hydrolyzed vegetable protein, 5.5 parts of salt, 3.5 parts of umami, 2.8 parts of white sugar, 3 parts of spice essential oil, 0.2 part of ethyl maltol, 0.35 part of sucrose fatty acid ester, 0.35 part of β-cyclodextrin, 0.15 part of sodium diacetate, 0.15 part of vitamin E.

[0021] Wherein: the hydrolyzed vegetable protein is hydrolyzed defatted soybean protein; the ingredients and parts by weight of the umami agent are respectively 1 part of 5′-sodium inosinate and 1 part of 5′-sodium guanine (purine) nucleotide , 48 parts of sodium glutamate; the ingredients and parts by weight of the spice essential oil are respectively 2 parts of ginger essential oil and 1 part of prickly ash essential oil.

[0022] 2, a kind of manufacture method of high-calcium chicken flavor extract, comprises the following steps:

[0023] (1) After...

Embodiment 2

[0028] 1. A high-calcium chicken flavor extract, comprising ingredients and parts by weight: 65 parts of high-calcium chicken flavor extract, 10 parts of hydrolyzed vegetable protein, 5 parts of salt, 3 parts of umami, 2 parts of white sugar, 2 parts of spice essential oil, 0.1 part of ethyl maltol, 0.2 part of sucrose fatty acid ester, 0.2 part of β-cyclodextrin, 0.1 part of sodium diacetate, 0.1 part of vitamin E.

[0029] Wherein: the hydrolyzed vegetable protein is hydrolyzed defatted soybean protein; the ingredients and parts by weight of the umami agent are respectively 1 part of 5′-sodium inosinate and 1 part of 5′-sodium guanine (purine) nucleotide , 48 parts of sodium glutamate; the ingredients and parts by weight of the spice essential oil are respectively 2 parts of ginger essential oil and 1 part of prickly ash essential oil.

[0030] 2, a kind of manufacture method of high-calcium chicken flavor extract, comprises the following steps:

[0031] (1) After the chick...

Embodiment 3

[0036] 1. A high-calcium chicken flavor extract, comprising ingredients and parts by weight: 75 parts of high-calcium chicken flavor extract, 15 parts of hydrolyzed vegetable protein, 6 parts of salt, and 3-4 parts of umami agent, 3 parts of white sugar, 4 parts of spice essential oil, 0.2 part of ethyl maltol, 0.5 part of sucrose fatty acid ester, 0.5 part of β-cyclodextrin, 0.2 part of sodium diacetate, 0.3 part of vitamin e.

[0037] Wherein: the hydrolyzed vegetable protein is hydrolyzed defatted soybean protein; the ingredients and parts by weight of the umami agent are respectively 1 part of 5′-sodium inosinate and 1 part of 5′-sodium guanine (purine) nucleotide , 48 parts of sodium glutamate; the ingredients and parts by weight of the spice essential oil are respectively 2 parts of ginger essential oil and 1 part of prickly ash essential oil.

[0038] 2, a kind of manufacture method of high-calcium chicken flavor extract, comprises the following steps:

[0039] (1) Th...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the field of intensive processing of agricultural products, in particular to a natural meat flavor product commonly used in the food processing industry and a manufacturing method thereof. Background technique [0002] Natural meat flavor seasoning contains a variety of free amino acids, small peptides, nucleic acids, sugars and inorganic salts, and has a wide variety of volatile flavor components, including various aldehydes, ketones, alcohols, acids, esters, furans Classes, pyrazines, amides, sulfur compounds. Natural meat-flavored seasonings have pure aroma and strong flavor, and are widely used in meat products, convenience foods, prepared foods, and catering industries, making important contributions to the modernization of traditional foods in my country. [0003] According to test analysis, the protein content in fresh bone is about 10%-13%, the fat content is about 12%-14%, and the mineral content such as calcium and p...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/26A23V2400/125
Inventor 唐宏刚陈黎洪肖朝耿张治国吴玫瑰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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