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A kind of salt-free chicken paste essence and preparation method thereof

A chicken paste and essence technology, applied in the field of food processing, can solve problems such as high cost, unfavorable health, health threat, etc., and achieve the effect of solving the problem of quality preservation and inhibiting the generation and reproduction of bacteria

Active Publication Date: 2018-06-26
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing chicken paste products are generally produced by enzymatic hydrolysis of chicken and chicken bones, emulsification after Maillard reaction, because paste products are limited in water, generally require higher salt content requirements (12-15 %) to inhibit bacterial reproduction, high salt content has a certain potential threat to human health, and high salt content has brought more limitations to the use of chicken paste essence, for some foods that contain salt itself, and therefore Salt content restrictions, it is not suitable to add chicken paste flavor with high salt content in post-processing
At present, there are some salt-free chicken paste flavor products on the market, but due to the freshness and quality preservation requirements, it is necessary to add preservatives or use cold chain transportation and storage. The former is not conducive to health, and the latter is expensive.

Method used

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  • A kind of salt-free chicken paste essence and preparation method thereof
  • A kind of salt-free chicken paste essence and preparation method thereof
  • A kind of salt-free chicken paste essence and preparation method thereof

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preparation example Construction

[0025] The invention provides a salt-free chicken paste essence and a preparation method thereof, specifically, the preparation method of the salt-free chicken paste essence comprises the following steps:

[0026] A preparation method of salt-free chicken paste essence, comprising the following steps:

[0027] 1) Enzymatic hydrolysis: Take 25-35 parts of chicken breast meat and 25-30 parts of chicken skeleton, wash and chop them, crush them in a bone mud machine, add 40-50 parts of water, boil for 1 hour, and grind them to get colloidal chicken juice; Adding 0.08-0.12 parts of alkaline protease, 0.04-0.07 parts of flavor protease and 0.02-0.08 parts of neutral protease to the colloidal chicken broth for enzymolysis, after enzymolysis, the enzyme is inactivated, and the chicken broth is obtained by filtering;

[0028] In this step, the method of boiling combined with enzymatic hydrolysis is adopted. During the boiling process, the protein and other nutrients in the chicken and ...

Embodiment 1

[0036] A preparation method of salt-free chicken paste essence, comprising the following steps:

[0037] 1) Enzymatic hydrolysis: take 30 parts of chicken breast meat and 28 parts of chicken skeleton, wash and chop them, crush them with a bone mud machine, add 45 parts of water, boil for 1 hour, and grind them with colloids to get colloidal chicken juice; add them to the colloidal chicken juice 0.1 part of alkaline protease, 0.05 part of flavor protease and 0.05 part of neutral protease were enzymatically hydrolyzed at 55°C, after enzymolysis, the enzyme was extinguished at 90°C for 10 minutes, and chicken broth was obtained by filtering through a 40-mesh sieve;

[0038] 2) Reaction: Take 45 parts of chicken broth prepared in step 1), add Maillard reaction accelerator, 10 parts of water, and 10 parts of chicken oil, and perform Maillard reaction at 98° C. After the reaction, the chicken reactant is obtained;

[0039] The Maillard reaction promoter includes 1.8 parts of L-cyste...

Embodiment 2

[0042] A preparation method of salt-free chicken paste essence, comprising the following steps:

[0043] 1) Enzymatic hydrolysis: Take 25 parts of chicken breast meat and 30 parts of chicken skeleton, wash and chop them, crush them with a bone mud machine, add 40 parts of water, boil for 1 hour, and grind them with colloids to get colloidal chicken juice; add them to the colloidal chicken juice 0.08 parts of alkaline protease, after 3 hours of enzymolysis at 55°C, add 0.07 parts of flavor protease and 0.02 parts of neutral protease and continue enzymolysis at 55°C for 3 hours, after enzymolysis, inactivate the enzyme at 90°C for 15 minutes, and filter to obtain chicken broth;

[0044] 2) Reaction: Take 50 parts of chicken broth prepared in step 1), add Maillard reaction accelerator, 15 parts of water, and 12 parts of chicken oil, and perform Maillard reaction at 98° C. After the reaction, the chicken reactant is obtained;

[0045] The Maillard reaction promoter includes 2 part...

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Abstract

The invention provides salt-free chicken paste essence and a preparation method thereof, particularly a preparation method of the salt-free chicken paste essence. The preparation method comprises the following steps: 1) performing enzymolysis: utilizing a manner combining boiling with enzymolysis, wherein the content of protein and the content of free amino-acid are high; 2) performing a reaction: adding water and chicken fat, and performing the reaction under the action of a Maillard reaction augmentor, wherein the Maillard reaction augmentor comprises L-cysteine hydrochloride, ribose, L-proline, DL-methionine, xylose, vitamin B1, dextrose monohydrate, and L- glycine; and 3) performing emulsification: adding modified starch, maltodextrin, glyceryl monoaliphatic ester, lecithin, water, I+G, chicken fat and chicken essence for emulsification. In the salt-free chicken paste essence provided by the invention, effective ingredients, such as essence ingredients can be effectively emulsified and embedded, so that water content in the system is low, the growth of bacteria can be effectively restrained, the deterioration is not liable to cause, and the fragrance is strong.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salt-free chicken paste essence and a preparation method thereof. Background technique [0002] Chicken paste is a compound food seasoning for freshness and flavor made from fresh chicken, chicken bones and eggs. The products are widely used in food processing industries such as meat products, seasonings, and snack foods, and can be used in all occasions where chicken essence is used. Adding appropriate amount to dishes, soups, and pasta can achieve the effect. Chicken paste contains a variety of amino acids, which can not only increase people's appetite, but also provide certain nutrition, and is widely used in food processing and catering industries. [0003] Existing chicken paste products are generally produced by enzymatic hydrolysis of chicken and chicken bones, emulsification after Maillard reaction, because paste products are limited in water, generally require...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26
Inventor 林坚薛瑜辉
Owner GUANGZHOU TIANHUI FOOD
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