Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
497 results about "Chicken bone" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Chicken bone protein zymolyte and chicken essence substrate prepared by same
The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.
Owner:FUZHOU UNIV
Method for producing chicken flavor essence base material by using chicken framework
The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 + / - 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Novel process for producing calcium enriched animal hydrolyzed protein using complex enzyme hydrolyzing chicken bone mud
The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.
Owner:FUZHOU UNIV
Preparation method of seafood chicken juice seasoning
InactiveCN103431352AReduce utilizationImprove the level of comprehensive utilizationFood preparationNucleotidePre treatment
The invention discloses a preparation method of seafood chicken juice seasoning. The preparation method comprises the following steps of (1) pretreating raw materials, namely shaping, deodorizing and cleaning seafood and chicken meat or seafood and chicken bones which serve as raw materials; (2) treating spices, namely putting the spices, shallots and gingers into oil for frying; (3) boiling the raw materials, namely boiling the pretreated raw materials and the spices; (4) performing hydrolysis, namely adding protease for hydrolysis, and then performing enzyme deactivation and cooling; (5) performing aftertreatment, namely filtering, concentrating, adding auxiliary materials to mix, homogenizing and packaging to obtain a product. Compared with a conventional soup boiling method, the preparation method disclosed by the invention has the advantages that the spice utilization rate is high, and the using amount of the spices is only 10-30 percent of that of the spices used in the conventional method; the energy consumption is reduced and only accounts for 40-50 percent of that of the conventional method; the protease hydrolysis is full, so that effective constituents such as amino acid and nucleotide can be fully dissolved out, no waste marinade is discharged, and the pollution to the environment is avoided.
Owner:烟台开发区绿源生物工程有限公司
Bone gourmet powder and its production
ActiveCN101028058APromote absorptionWide variety of sourcesDigestive systemSkeletal disorderMonosodium glutamateAdditive ingredient
A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.
Owner:FUSHUN DUFENGXUAN FOOD
Formulation for pot chicken special meat paste and production process of formulation
ActiveCN102669643AFill the Flavor GapUnified production processFood preparationBiotechnologyMonosodium glutamate
The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.
Owner:HUAIBEI SHUNFA FOOD
Low-salt marinade for duck necks, and preparation method and application thereof
ActiveCN104000156AQuality is not affectedDeliciousFood ingredient functionsFood preparationFlavorBoiled chicken
The invention discloses a low-salt marinade for duck necks, and a preparation method and application thereof. The preparation method of the marinade comprises: pouring spices into edible oil with 70% hot degree for frying for about 5 min, then adding a delicious soup obtained by boiling chicken bones, low-sodium salt and other auxiliary materials, boiling with small fire for 1 h, and finally packaging and sterilizing to prepare the instant low-salt marinade for duck necks. The prepared product is convenient and practicable, also marinated products have extremely good flavor and mouthfeel, the content edible salt and sodium content is obviously reduced, the content of potassium and calcium ions is improved, the nutrients are relatively abundant and balanced, also the marinated products have the function of clearing heat and downbearing fire, and are nutritious healthy leisure meat products especially edible by crowds with hypertension, nephrosis and the like.
Owner:良品铺子营养食品有限责任公司
Method for preparing light type chicken bouillon seasoning
ActiveCN102578526AIncrease profitIncrease economic value addedFood preparationMonosodium glutamateHydrolysate
A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.
Owner:GUANGDONG JIAHAO FOOD +1
Fungus sausage and preparation method thereof
InactiveCN103230037AGood for clearing away heat and promoting dampnessGood for promoting qi and relieving painFood preparationAnti virusBiotechnology
The present invention discloses a fungus sausage and a preparation method thereof. Raw materials of the fungus sausage comprise: beef, pea powder, chicken bone powder, sunflower root, mushroom, cowpea leaf, tiger lily buds, agaricus blazei murrill, black fungus, white tremella, boletus, calcium fruit leaf and a proper amount of purified water. According to the present invention, the beef, the chicken bone powder and the pea powder are adopted as main raw materials; characteristics of rich nutrition, unique taste, convenient taking and easy storage are provided; the sunflower root has effects of heat clearing, dampness eliminating, qi promoting and pain relieving; and the fungus has multiple effects of immunity increase, anti-tumor, anti-virus, anti-radiation, anti-aging, cardiovascular disease prevention and treatment, liver protection, stomach invigorating and weight reduction.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS
Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment
Owner:SHANGHAI INST OF TECH
Method for producing seasoning chicken bone soup, chicken meal for pets and the like by comprehensively utilizing chicken skeletons
InactiveCN102742720AReduce pollutionIncrease profitAnimal feeding stuffFood preparationSpray driedHigh pressure
The invention relates to a processing method for producing seasoning chicken bone soup, chicken meal for pets and the like by comprehensively utilizing chicken skeletons. The chicken skeletons are used as raw materials, frozen materials are directly placed into a bone-meat separator to separate out chicken minced meat and chicken bone residues. The chicken bone residues and added water are fed into a high-temperature high-pressure tank to be stewed, protein and fat in the chicken bone residues are extracted, and supernate is concentrated and seasoned to prepare the seasoning chicken bone soup. The stewed chicken bone residues are cooked, appropriate emulsification and smashing treatment are performed, and then an auxiliary material and an auxiliary agent are added to perform spray drying so as to obtain the chicken meal for pets. Therefore, by means of the method, the raw materials are comprehensively utilized and do not wasted, and enterprise profit is improved.
Owner:JIANGSU JOC GREAT WALL +2
Microcapsule bait, bait feeding method and bait feeding device for grouper larvae
InactiveCN102934751AMeet the nutritional needs of growthMeeting nutritional needsClimate change adaptationAnimal feeding stuffAnimal scienceNutrition
The invention provides a microcapsule bait, a bait feeding method and a bait feeding device for grouper larvae. The microcapsule bait comprises ingredients of maize meals, coconut cakes, rice bran, chicken bone powders, pea powders, silkworm chrysalis powders, sesame powders, sleeve-fish powders, and the like. According to the microcapsule bait, the bait feeding method and the bait feeding device for the grouper larvae, an innovative formula and a processing technology are utilized, the nutritional requirements for larva growth can be met, the nutrition is comprehensive, the palatability is good, the water stability is good, and the like; the bait can be produced in a batch mode, is convenient to store, transport and feed and applicable to factorial offspring seed production, simultaneously, the corresponding feeding method and feeding device are utilized, the growth and survival rate of the grouper larvae can be improved, and the microcapsule bait, the bait feeding method and the bait feeding device for the grouper larvae are applicable to large-scale popularization and usage.
Owner:ZHEJIANG OCEAN UNIV
General dog food
The invention discloses a general dog food which comprises the following raw materials by mass parts: 12 parts of tomatoes, 10 parts of cucumbers, 8 parts of cabbages, 5 parts of spinach, 12 parts of carrots, 8 parts of potatoes, 15 parts of corns, 35 parts of wheat, 15 parts of millet, 0.2 part of unprocessed liquorice, 10 parts of yellow beans, 10 parts of pork, 10 parts of beef, 5 parts of chicken, 2 parts of pig bones, 4 parts of beef bones, 2 parts of chicken bones and 0.5 part of eggs. The general dog food does not contain additives and can improve health of dogs and prolong the life of dogs after being eaten by dogs for a long term.
Owner:湖南佩达生物科技有限公司
Method for coproducing collagen activity peptides and flavoured base materials with chicken bones
ActiveCN104095141AFacilitate physical disaggregationIncrease the degree of hydrolysisProtein foodstuffs working-upMaillard reactionFiltration
The invention discloses a method for coproducing collagen activity peptides and flavoured base materials with chicken bones. Through a two-step hot pressing and extracting method, and through slight pressure relief and pressure supplementation treatment, the yield of extracting the collagen activity peptides from the chicken bones is substantially increased. Through high-pressure homogenizing of osseins in extracting solutions before a step-by-step enzymolysis reaction of the osseins, the degree of hydrolysis of enzymolysis solutions is increased. In addition, two-step ultra filtration is performed on the enzymolysis solutions, and separation and purification of different products in the enzymolysis solutions are realized. Follow-up processing is performed aiming at the products of each molecule segment, different products of bone polysaccharide containing chondroitin sulfate, macromolecule polypeptide, micromolecule polypeptide and the like are obtained, making full use of ossein enzymolysis solutions is realized, and especially a Maillard reaction is performed on the macromolecule polypeptide, xylose, cysteine and thiamin to obtain the flavoured base material with a rich flavour.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Preparation method of chicken bone meal and chicken essence containing same
InactiveCN104305271AIncrease profitImprove efficiencyFood preparationProtein food ingredientsFood additiveInitial treatment
The invention discloses a preparation method of chicken bone meal and a chicken essence containing the same. The preparation method comprises the steps of initial treatment of chicken skeletons, grinding, enzymolysis, enzyme deactivation, finish grinding and high-pressure spray drying, wherein a raw material adopted in the method is commercially available low-price fresh chicken bones, a lot of protein and minerals of calcium, phosphorus and the like are extracted from the chicken bones, and meanwhile, chicken bone marrows are fully extracted, so that the comprehensive utilization value of the chicken skeletons is developed; by using the preparation method, the product yield of the chicken bones can reach up to 98%; the preparation method is simple, has low technical requirements, and is low in equipment cost and high in efficiency; moreover, protease and flavor enzyme adopted in the step of enzymolysis can be flexibly added according to required tastes of customers, so that the chicken bone meal has an extremely wide application range, and not only can be used for preparing the chicken essence but also can be applied to other seasonings or food additive materials.
Owner:安阳市兴厨调味品有限责任公司
Funny snack for pets to eat and processing method thereof
InactiveCN104082627ABroaden the fieldRich varietyAnimal feeding stuffAccessory food factorsSurface layerCompanion animal
The invention relates to a funny snack for pets to eat and a processing method thereof, and the technical problems that the skin on the surface layer of a bouncing-type pet product is hard and the palatability of the product is poor. The funny snack is prepared from chicken bone paste, liver, starch, maltodextrin, xanthan gum and an emulgator. The processing method is characterized by comprising the following steps: naturally unfreezing the frozen chicken bone paste and liver at the central temperature not higher than 10 DEG C, and weighing the materials according to the formula; chopping the prepared raw materials into uniform and fine meat paste in a chopping machine; filling a collagen casing with the meat paste through a filling machine, hanging the collagen casing on a rod, and drying the collagen casing; and sterilizing, and cutting the dried collagen casing into sections. By adopting the formula composition, not only is the funny snack is rich in nutrients, such as proteins, which are needed by the growth of the pets, but also the palatability of the funny snack is improved through the excellent attractiveness of the liver; meanwhile, through the unique matching, after being roasted and sterilized at high temperature, the funny snack has an elastic property.
Owner:YANTAI CHINA PET FOODS GRP
Layer feed with function of improving laying rate
InactiveCN103621807ARich varietyNutritiousFood processingAnimal feeding stuffAnimal scienceCELERY JUICE
The invention relates to the technical field of feeds, and in particular relates to a layer feed with function of improving the laying rate. The feed is prepared from the following raw materials in percentage by weight: 65-70 percent of corn, 20-22 percent of brown rice, 12-15 percent of barley husk, 10-12 percent of soybean straw, 10-12 percent of peanut residue, 10-12 percent of wheat bran, 12-15 percent of soybean germ meal, 1-2 percent of shrimp shell powder, 1-2 percent of gravel, 1-2 percent of chicken bone powder, 1-2 percent of fish viscera powder, 1-2 percent of blood worm powder, 2-3 percent of red onion, 2-3 percent of pimento, 2-3 percent of celery juice, 2-3 percent of grape peel, 2-3 percent of green tea powder, 2-3 percent of dog tail grass seed, a proper amount of edible salt and 0.2-0.5 percent of phagostimulant. The layer feed provided by the invention is prepared from various raw materials and rich in nutrients, can be used for improving the laying rate of layers due to the active components in the red onion, the pimento, the green tea powder and other raw materials, and is high in utilization, so that the breeding cost is saved, and the breeding yield is increased.
Owner:铜陵市银树生态养殖有限责任公司
Process for producing protein hydrolysate and protein hydrolysate
InactiveUS20070077333A1Efficient decompositionFew structuresPeptide preparation methodsFood preparationAnserineHydroxyproline
It is intended to provide a process for producing a highly safe seasoning by highly decomposing meat or a bone residue remaining after taking meat (in particular, chicken meat, chicken bone or culled chicken) with enzymes. It is also intended to utilize nitrogen at an elevated ratio compared with the existing low nitrogen utilization level. In decomposing protein in chicken meat, culled chicken or chicken bone, muscular protein alone is decomposed by using an autolyzing enzyme or an autolyzing enzyme with an enzymatic agent containing peptidase. In the case of using chicken meat as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 0.5% by mass or less to the protein. In the case of using culled chicken or chicken bone as the raw material, it contains trace constituents of meat (taurin, anserine, carnosine, creatine, etc.) and the content of Hyp (oxyproline) is controlled to 1.0% by mass or less to the protein.
Owner:AMINO JAPAN CO LTD +1
Concentrated soup-stock and preparation method thereof
The invention relates to concentrated soup-stock and a preparation method thereof. The preparation method of the concentrated soup-stock comprises the following steps: crushing a chicken bone, a pig bone and a pig marrow bone, adding in cold water, boiling to remove blood, and cooling; adding cold water according to the feed liquid ratio of 1:4, boiling with a big fire, adding the crushed and blood-removing chicken bone, pig bone and pig marrow bone, adding scallions, ginger and dried scallop, boiling for 10-15 min, removing foam, and boiling for 3-7 h with a small fire to obtain extracting solution; centrifuging the extracting solution to obtain decoction and an oil phase; carrying out vacuum concentration on the decoction to obtain concentrated decoction, mixing the concentrated decoction and the oil phase, and then adding emulgator modified starch to homogenize to obtain the concentrated soup-stock. The prepared concentrated soup-stock is excellent in mouthfeel and fresh in color, not only retains the original color, smell and taste of the concentrated soup-stock, but also is good in instant solubility and rich in nutritional ingredient.
Owner:TIANJIN CHUNFA BIO TECH GRP
Method for preparing chicken bone collagen powder
ActiveCN102763764AReduce lossesEasy to eatFood shapingProtein foodstuffs working-upMaillard reactionAdditive ingredient
The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.
Owner:河北膳工坊生物科技有限公司
Chicken bone plain soup and preparing method thereof
The invention relates to a chicken bone plain soup and a preparing method thereof. The preparing method comprises the steps of: extracting, stilling, low-temperature vacuum concentrating, emulsifying and homogenizing, sterilizing and the like. In the preparing method, a gradual heating extracting technique is used in the key extracting procedure, substances, such as ossein, chondroitin, hydroxyproline and the like, in chicken bones can be maximally extracted; and an advanced low-temperature vacuum concentrating technique is used in the concentrating procedure, and the nutrient substances in the bone soup can be better protected from not being destructed. The chicken bone plain soup provided by the invention has the characteristics of bountiful nutrition and genuine mouthfeel and is specifically suitable for the fields of fast food or instant food.
Owner:广东富农生物科技股份有限公司
Chicken bone fruity vermicelli and preparation method thereof
The invention discloses chicken bone fruity vermicelli which is composed of, by weight, 112-120 parts of wheatmeal, 10-20 parts of corn flour, 6-10 parts of black soybean powder, 10-21 parts of chicken bones, 3-5 parts of pears, 2-3 parts of apples, 3-4 parts of cherries, 2-3 parts of circium japonicum, 2-3 parts of banana skin, 2-3 parts of pearl grass, 1-2 parts of the root of kudzu vine, 2-4 parts of sunflower disc, 1-2 parts of pseudo-ginseng, 1-2 parts of poria cocos, 2-3 parts of fresh reed rhizome, 3-5 parts of mum, edible salt and water in proper amount. The chicken bone fruity vermicelli is smooth in mouthfeel, and added animal bones are subjected to decoction with traditional Chinese medicine and added with citric acid, so that separation of active ingredients like calcium in the bones is facilitated, absorption by human bodies is facilitated, collapsing force to nutrient in the chicken bones is small, nutrient substances in the bones can be fully retained in products, and human cell tissue is protected to a certain extent; the root of kudzu vine is used for treating fever with thirst, vomiting due to heat in stomach, cough with lung heat, pulmonary abscess and pyemesis, and heat strangury and acerbity pain, the pears can help organs to detox, and the apples can prevent cancers.
Owner:安徽省凤宝粮油食品(集团)股份有限公司
Chicken bone purslane codonopsis pilosula biscuit and making method thereof
InactiveCN103222492AHigh in calciumIncrease health functionDough treatmentBakery productsAcute hyperglycaemiaSodium bicarbonate
The invention discloses a chicken bone purslane codonopsis pilosula biscuit which is characterized by being made by the following raw materials in parts by weight: 40-55 parts of wheat flour, 10-15 parts of buckwheat flour, 8-10 parts of corn flour, 5-6 parts of red bean powder, 8-10 parts of chicken bone, 14-15 parts of vegetable oil, 6-8 parts of konjaku flour, 8-10 parts of xylitol, 7-8 parts of skimmed milk powder, 1.3-1.6 parts of sodium bicarbonate, 0.1-0.2 parts of calcium gluconate, 0.02-0.04 parts of zinc gluconate, 0.3-0.6 parts of low-sodium salt, 0.1-0.2 parts of flavoring essence, 3-4 parts of laver powder, 12-15 parts of purslane, 2-4 parts of calcium fruit leaf, 5-6 parts of vetch, 5-6 parts of loofah sponge, 0.5-0.8 parts of codonopsis pilosula, 0.4-0.6 parts of sunflower flower, and an appropriate amount of water. The chicken bone purslane codonopsis pilosula biscuit is good in taste, unique in flavor and high in calcium, has health-care functions of supplementing calcium, reducing blood glucose and lowering lipid, and is suitable for people with hypertension, hyperlipidemia and hyperglycemia.
Owner:薛朝贵
Processing method of portable chicken soup
ActiveCN104223212AIncrease concentrationSimple processing methodFood preparationAdditive ingredientWarm water
The invention discloses a processing method of portable chicken soup. A processing operation flow combining a traditional soup production method and a modern biotechnological process is adopted, and preferably-selected frozen fresh chicken bones, purified water, fresh shallot, gingers and natural spices are added into a special digestion interlayer high-pressure tank to be subjected to digestion, standing, concentration and seasoning to obtain concentrated chicken soup; then the chicken soup is sub-packaged into disposable small boxes and packaging bags, so that the chicken soup is convenient to eat at home and when people go out and travel; 20-30 times of warm water or hot water can be added into the concentrated chicken soup according to individual tastes to be directly taken; and the chicken soup can be used as nutritional chicken soup for frying dishes at home and boiling noodles. The product keeps the natural nutritional ingredients in bones and bone marrows to the greatest extent, is rich in proteins, a plurality of types of amino acids and microelements needed by a human body, and has natural and mellow flavor.
Owner:HENAN YONGDA MEIJI FOOD CO LTD
Preparation method of chicken flavor material
InactiveCN103478672AOvercoming bitterness deficiencyHigh nutritional valueFood preparationAlkaline proteaseMaillard reaction
The invention discloses a preparation method of a chicken flavor material. The method comprises the following steps: 1, putting water and a chicken skeleton in a strong bone crusher, and carrying out rubbing beating to obtain a chicken bone slurry; 2, adding a compound enzyme to the chicken bone slurry obtained in step 1 for enzymatic hydrolysis, wherein the components of the compound enzyme comprise an alkaline protease and papain; and 3, carrying out a Maillard reaction of a chicken bone enzymatic hydrolysis liquid obtained in step 2 in a reaction kettle to obtain the liquid chicken flavor material. The method allows the enzymatic hydrolysis of the chicken skeleton to be carried out by using the compound enzyme, so the finally obtained chicken flavor material has a high nutritional value and lifelike and pure mouthfeel, and overcomes a defect of the bitter taste generation of general enzymatic hydrolysis.
Owner:成都圣恩生物科技股份有限公司
Fresh ossein condiment and preparation method thereof
The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.
Owner:ANHUI JINGSAI FOOD
High-calcium chicken flavor extract and production method thereof
ActiveCN103892227AMellow fragranceStrong fragranceLactobacillusFood preparationSucroseAdditive ingredient
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.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Grape functional cookie and making method thereof
InactiveCN103931704ANutritional balanceHigh nutritional valueDough treatmentBakery productsWhole milkLycium
The invention discloses a grape functional cookie. The grape functional cookie comprises the following raw materials, by weight, of 150-180 parts of cake flour, 30-40 parts of sweet potato whole wheat flour, 20-30 parts of corn flour, 60-70 parts of whole milk bovine colostrum powder, 30-40 parts of grapes, 10-15 parts of passiflora edulis, 4-5 parts of lycium barbarum, 3-4 parts of radix puerariae, 1-2 parts of hedyotis chrysoticha, 1-2 parts of perilla leaves, 2-3 parts of cinnamon, 3-4 parts of radix paeoniae alba, 30-40 parts of white sugar, 2-3 parts of baking soda, 8-12 parts of nutrition powder and a proper amount of coconut juice and sesame oil. Crab shells and chicken bones are processed into the nutrition powder, bone supplementing, marrow adding, muscle and tendon nourishing and bone setting can be achieved, and the nutritional value of the cookie is higher; the cookie is more balanced in nutrition and high in health care value due to the fact that the sweet potato whole wheat flour, the corn flour and the like are added; the cookie is strong in fruity flavor, sweet and delicious due to the fact that the grapes and the passiflora edulis are added, and development and utilization of the grapes are facilitated.
Owner:ANHUI JINYING AGRI TECH
Chicken bone paste pet canned food and preparation method thereof
InactiveCN101708033ASuitable for growing needsImprove palatabilityAnimal feeding stuffAccessory food factorsRed yeast riceCalcium in biology
The invention relates to canned foods, particularly to a chicken bone paste pet canned food. A matured product is mainly prepared from the following raw materials in parts by weight: 50-75 parts of chicken bone paste, 5-15 parts of soybean protein, 10-20 parts of gluten meal and 0.5-1.5 parts of red yeast rice meal; then, the matured product and a cooking liquor are mixed in a weight ratio of 14-17:20-29 to prepare a pet food. The preparation method of the chicken bone paste pet canned food comprises the concrete steps of chicken framework processing, kneading, steaming, cutting, vacuum pumping, canning and sterilization. High calcium chicken bones are used as main raw materials, chicken bone paste is used as a substitute of meat, the nutrient content of the chicken bone paste is richer than that of the meat, and the calcium content of the meat is further incomparable with the chicken bone paste. Meanwhile, soybean protein, corn starch, modified starch and the like are added to improve the nutrient content of the chicken bone paste pet canned food, thus the chicken bone paste pet canned food is suitable for the growth requirements of pets. The chicken bone paste pet canned food has simple production process, rich nutrient content of the prepared product as well as convenient eating, storage and transportation.
Owner:友兰集团有限公司
Shaddock peel and fragrant thoroughwort biscuits and manufacturing method thereof
InactiveCN103931703AHigh nutritional valueUnique fragranceDough treatmentBakery productsBarley oilNutritive values
The invention discloses shaddock peel and fragrant thoroughwort biscuits. The shaddock peel and fragrant thoroughwort biscuits are made from, by weight, 250-300 parts of whole wheat flour, 40-50 parts of soybeans, 15-25 parts of highland barley, 30-40 parts of shaddock peel, 10-15 parts of flowers of fragrant thoroughwort, 5-7 parts of fructus lycii, 2-3 parts of Chinese arborvitae twig, 3-4 parts of grape leaves, 1-2 parts of loofah sponge, 1-2 parts of stems of gordon euryale, 3-4 parts of jerusalem artichoke, 2-3 parts of cynanchum atratum, 6-8 parts of egg white powder, 2-3 parts of baking soda, 10-14 parts of Chinese date honey, 8-12 parts of nutrition powder and an appropriate amount of barley oil. Crab shells and chicken bones are made into the nutrition powder so that the shaddock peel and fragrant thoroughwort biscuits can enrich bones, add marrow, nourish the muscle and tendon and set a bone, and the nutritive value of the biscuits is higher; the soybeans and the highland barley can reduce cholesterol, regulate qi by alleviation of mental depression, protect the skin and hair, strengthen spirit and vitality, tonify the spleen, benefit qi, clear away heat and remove toxicity; the shaddock peel can regulate qi-flowing for eliminating stasis, eliminate phlegm and stop cough; the flowers of the fragrant thoroughwort have unique fragrance, so that the biscuits are more delicious; the biscuits have the nutrition and health care effects after being eaten for a long time.
Owner:ANHUI JINYING AGRI TECH
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com