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Concentrated chicken paste

A chicken paste, vacuum concentration technology, applied in food ingredients as taste improver, function of food ingredients, food science and other directions, can solve the problems of limited consumption of bone resources, less dissolution of nutrients in the skeleton, and high labor intensity. , to achieve the effect of improving people's living standards and nutritional levels, beneficial to human health, and low production costs

Inactive Publication Date: 2018-05-18
仲达维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution: ① extract waste fat, phosphorus, calcium, etc. of colloid (bone glue), which has great environmental pollution; , fat, etc., causing great environmental pollution; ③ extracting waste bones (calcium, phosphorus) from condiment soup stock, causing great environmental pollution; ④ there are few products for comprehensive utilization of bones, such as bone marrow extract series products, which cause little environmental pollution, but the The product has a limited consumption of bone resources
[0003] At present, there are few concentrated products using chicken skeletons as raw materials in the market; the traditional method is very backward in technology, labor-intensive, and the amount of nutrients dissolved in the skeleton is small, the efficiency is low, and the flavor after concentration is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A concentrated chicken paste can be prepared according to the following process,

[0017] 1) First put 100 parts by weight of chicken bones and 140 parts of water into the earthen jar and soak for 20 minutes, then heat to 80°C and cook for 10 minutes, then heat up and boil for 80 minutes, seal the top of the earthen jar, and keep warm at 95°C for 3 hours. Cool down to 10°C;

[0018] 2) Separation of bone broth, oil, bone and meat dregs;

[0019] 3) Take bone and meat residue and add water twice the weight of bone and meat residue, add trypsin at 2000U / g bone and meat residue, enzymolysis time is 8 hours, and enzymolysis temperature is 55°C; after cooling down to 15°C, filter and collect the filtrate, which is enzymolysis liquid;

[0020] 4) Get the bone broth and the enzymolysis solution and put them into the earthen pot, take the bone broth and the enzymolysis solution as 100% by weight, add 2% salt, 0.4% food Chinese herbal spices, 0.4% fresh Artemisia annua, 0.6% ...

Embodiment 2

[0025] A concentrated chicken paste can be prepared according to the following process,

[0026] 1) First put 100 parts by weight of chicken bones and 200 parts of water into the earthen jar and soak for 15 minutes, then heat to 70°C and boil for 15 minutes, then heat up and boil for 180 minutes, seal the top of the earthen jar, and keep warm at 100°C for 1 hour. Cool down to 8°C;

[0027] 2) Separation of bone broth, oil, bone and meat dregs;

[0028] 3) Take bone and meat residue and add water 2.5 times the weight of bone and meat residue, add trypsin at 3000U / g bone and meat residue, enzymolysis time is 6 hours, and enzymolysis temperature is 50°C; after cooling down to 20°C, filter and collect the filtrate, which is enzymolysis liquid;

[0029] 4) Get the bone broth and the enzymolysis solution and put them into the earthen pot, take the bone broth and the enzymolysis solution as 100% by weight, add 3% salt, 1.2% food Chinese herbal spices, 0.5% fresh Artemisia annua, 0...

Embodiment 3

[0033] A concentrated chicken paste can be prepared according to the following process,

[0034] 1) First put 100 parts by weight of chicken bones and 300 parts of water into the earthen jar and soak for 10 minutes, then heat to 60°C and cook for 20 minutes, then heat up and boil for 150 minutes, seal the top of the earthen jar, and keep warm at 98°C for 2 hours. Cool down to 4°C;

[0035] 2) Separation of bone broth, oil, bone and meat dregs;

[0036] 3) Take bone and meat residue and add water 3 times the weight of bone and meat residue, add trypsin at 4000U / g bone and meat residue, enzymolysis time is 4 hours, and enzymolysis temperature is 45°C; after cooling down to 20°C, filter and collect the filtrate, which is enzymolysis liquid;

[0037] 4) Get the bone broth and the enzymolysis solution and put them into the earthen pot. Taking the total weight of the bone broth and the enzymolysis solution as 100%, add 4% salt, 1.5% food Chinese herbal spices, 0.6% fresh Artemisia...

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Abstract

The present invention relates to food and particularly discloses a concentrated chicken paste. The concentrated chicken paste can be prepared according to the following processes: 1) chicken bones arefirstly boiled out; 2) bone soup, oil and bone flesh residues are separated; 3) the bone flesh residues are taken and the taken bone flesh residues are subjected to an enzymatic digestion; 4) the bone soup and an enzymolysis solution are taken to be boiled to obtain a bone extract; and 5) the bone extract is concentrated in vacuum to solid content larger than or equal to 25% or density of 1.1-1.2g / ml to obtain a finished product. A main component of the product is a concentrate made from chicken skeletons as a raw material. The concentrated chicken paste is rich in proteins, calcium, phosphorus and other ingredients, has rich and beautiful taste and rich nutrients, and is very beneficial to human body health.

Description

technical field [0001] The invention relates to seasoning food for humans, in particular to a concentrated chicken paste. Background technique [0002] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution: ① extract waste fat, phosphorus, calcium, etc. of colloid (bone glue), which has great environmental pollution; , fat, etc., causing great environmental pollution; ③ extracting waste bones (calcium, phosphorus) from condiment soup stock, causing great environmental pollution; ④ there are few products for comprehensive utilization of bones, such as bone marrow extract series products, which cause little environmental pollution, but the The product has a limited consumption of bone resources. [0003] At present, there are few concentrated products using chicken skeletons as raw materials in the market; the traditional method is very backward in technology, labor-intensive, with little le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L33/00
CPCA23L27/26A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 李钧洋王玉玠王志华谷雨孙乐洋常笑然仲达维
Owner 仲达维
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