CN100423651C - Concentrated chicken powder and preparing technique - Google Patents

Abstract

The invention provides an edible seasoning and the preparation technique of the edible seasoning, in particular to a concentrated chicken powder and the preparation technique of the chicken powder. Materials used for producing the concentrated chicken powder are: fresh chicken dices, fresh chicken leaf fat, flavour development glutamate, yeast extractive, inosinic acid, guanylic acid, white granulated sugar, salt and monosodium glutamate. The preparation technique of the concentrated chicken powder is: pretreatment of raw materials, dosing, boiling the materials, flanging, drying, cooling, crushing and packing. The flavour development glutamate, the inosinic acid and the guanylic acid are urged to composite to generate multiplier effect of freshness during the technical process. Standard equilibrium is carried out during each time of composition as required by the technical process, so as to improve the taste of the chicken product with much higher corresponding indexes of freshness and flavor than those of ordinary chicken powder.

Description

Concentrated chicken powder and manufacture craft

Technical field

The present invention is a kind of edible-flavouring and manufacture craft, particularly a kind of concentrated chicken powder and manufacture craft.

Background technology

Chicken powder of the prior art and manufacture craft, realize as follows:

1), pretreatment of raw material

To carry out pulverization process with pulverizer before other raw materials that easily lump stirrings such as salt, white sugar.

2), batching

Chicken is pulverized raw materials such as concentrated extract, salt powder, powdered sugar, food starch, water by stirring repeatedly in the formula rate adding mixer, then raw materials such as caramel colorant, lemon yellow, sunset yellow, honey element are added that dissolving is stirred to evenly repeatedly in the suitable quantity of water, be sent to drying machine drying.

3), oven dry

During the oven dry beginning, open steam valve, start air compressor, begin charging then, after charging finishes, close charging aperture, dry, when the oven dry built-in temperature is raised to 90 ℃, the valve that turns off steam makes the oven dry built-in temperature keep about 90 ℃, continues oven dry 4-5min, the interior material of machine is in than dry powdery, gets final product discharging.

4), pulverize, sieve

Material after the oven dry enters pulverizer, and screening machine removes the larger particles sieve.

5), reinforced

Get the powder after sieving, add by formula rate batchings such as I+G, powdered sugar, flavoring essence stir repeatedly the chicken powder

6), oil spout

With the chicken fat compound, by crossing homogenizer, 3-4 time repeatedly, until forming homogeneous phase, be sprayed onto in the chicken powder that is stirring by pressing nozzle to be vaporific then, continue stirring, finish until oil spout.

7), sieve

The chicken powder that has sprayed oil is sieved once more, prepare packing.

8), packing

After the chicken powder cooling after sieving, be sent to packaging process, after the Packing Sound, be finished product.

Chicken powder by above prescription and technology are made mainly exists mouthfeel and fragrance dense inadequately, and caking is difficult for preserving easily.

Summary of the invention

The objective of the invention is in order to overcome chicken powder mouthfeel and dense inadequately, the easy caking of producing by existing manufacture craft of fragrance, the defective that is difficult for preservation, invent a kind of concentrated chicken powder and manufacture craft of innovation, concentrated chicken powder by the making of new prescription new technology, mouthfeel, delicate flavour and fragrance uniqueness, nutrition is higher with respect to common chicken powder.

The objective of the invention is to realize as follows:

It is as follows that this concentrated chicken powder is pressed kg system materials:

Freshly-slaughtered poultry cube meat 45kg-50kg extracts clean amount 18kg-20kg

Fresh chicken meat leaf fat 38kg-42kg extracts clean amount 24.5kg-27.5kg

Be monosodium glutamate 11kg-13kg

Yeast extract 9.5kg-10.5kg

Inosinicacid 1.8kg-2.2kg

Guanylic acid 2.2kg-2.8kg

White granulated sugar 2.8kg-3.2kg

Salt 15kg-17kg

Monosodium glutamate 9kg-9.5kg

Above materials also can extract by other unit of weights.

The manufacture craft of this concentrated chicken powder is as follows:

1), pretreatment of raw material

With fresh chicken meat, that freshly-slaughtered poultry oil adds poach by formula rate is ripe, put into to concentrate and extract Dissolve things inside in the stove.Above-mentioned extraction is measured only, and what refer to is exactly the weight of the Dissolve things inside that extracts.Described fresh chicken meat is as follows through the composition that concentrates after stove extracts:

Protein, isoleucine, lysine, methionine, moonlight propylhomoserin, phenylalanine, tyrosine, threonine, tryptophan, glutamic acid, glycine, proline, serine and aspartic acid.

With easily caking and the bigger batching of particle are carried out pulverization process with pulverizer.

2), batching

By formula rate with salt powder, monosodium glutamate, inosinicacid, guanylic acid, be monosodium glutamate, white granulated sugar, yeast extract and add in the mixer and stir repeatedly.

3), boil material:

By formula rate after with concentration fresh chicken meat and the Dissolve things inside of freshly-slaughtered poultry oil put in the reactor, open scraper at a slow speed, begin to heat up, when temperature rises to 69 ℃-71 ℃, to put in the reactor through pretreated batching, and start high speed agitator, and stop heating after continuing to be warming up to 89 ℃-91 ℃, kept 5-10 minute.

4), connect dish

With the well-done material pallet of packing into, prepare dry.

5), oven dry

The pallet that connects material is sent in the vacuum drying oven, be warming up to 98 ℃-102 ℃ and start the vacuum drying circulatory system, cyclic drying keeps closing vacuum drying oven after 3 hours

6), cooling is pulverized

Take out pallet in vacuum drying oven, put into cooling chamber, the cooling indoor temperature remains on 15 ℃-17 ℃, and humidity begins to send in the pulverizer after treating to cool off fully and pulverizes less than 20%.

7), packing

Semi-finished product after pulverizing are quantitatively packed, after the Packing Sound, be finished product.

Good effect of the present invention is as follows: by above technical process, impel that to be monosodium glutamate, inosinicacid and guanylic acid compound, produced the effect that multiplies each other of freshness, in each time compound, all carry out the standard balance according to this technical process, the chicken products mouthfeel is promoted, and delicate flavour, fragrance are all high than the corresponding index of common chicken powder.

The specific embodiment

The materials that are a specific embodiment below are as follows:

Freshly-slaughtered poultry cube meat 48kg extracts clean amount 19.5kg

Fresh chicken meat leaf fat 40kg extracts clean amount 26kg

Be monosodium glutamate 12kg

Yeast extract 9.8kg

Inosinicacid 2kg

Guanylic acid 2.5kg

White granulated sugar 3kg

Salt 16kg

Monosodium glutamate 9.2kg

Add up to altogether: 100kg

Its manufacture craft is as follows:

1), pretreatment of raw material

With fresh chicken meat, that freshly-slaughtered poultry oil adds poach by formula rate is ripe, put into to concentrate and extract Dissolve things inside in the stove.Above-mentioned extraction is measured only, and what refer to is exactly the weight of the Dissolve things inside that extracts.Described fresh chicken meat is as follows through the composition that concentrates after stove extracts:

Protein, isoleucine, lysine, methionine, moonlight propylhomoserin, phenylalanine, tyrosine, threonine, tryptophan, glutamic acid, glycine, proline, serine and aspartic acid.

With easily caking and the bigger batching of particle are carried out pulverization process with pulverizer

2), batching

By formula rate with salt powder, monosodium glutamate, inosinicacid, guanylic acid, be monosodium glutamate, white granulated sugar, yeast extract and add in the mixer and stir repeatedly.

3), boil material:

By formula rate after with concentration fresh chicken meat or the Dissolve things inside of freshly-slaughtered poultry oil put in the reactor, open scraper at a slow speed, begin to heat up, when temperature rises to 70 ℃, to put in the reactor through pretreated batching, and start high speed agitator, and stop heating after continuing to be warming up to 90 ℃, kept 5-10 minute.

4), connect dish

With the well-done material pallet of packing into, prepare dry.

5), oven dry

The pallet that connects material is sent in the vacuum drying oven, be warming up to 100 ℃ and start the vacuum drying circulatory system, cyclic drying keeps closing vacuum drying oven after 3 hours

6), cooling is pulverized

Take out pallet in vacuum drying oven, put into cooling chamber, the cooling indoor temperature remains on 16 ℃, and humidity begins to send in the pulverizer after treating to cool off fully and pulverizes less than 20%.

7), packing

Semi-finished product after pulverizing are quantitatively packed, after the Packing Sound, be finished product.

Claims (1)

1. concentrated chicken powder is characterized in that: it is as follows that this concentrated chicken powder is pressed kg system materials:

Freshly-slaughtered poultry cube meat 45kg-50kg

Fresh chicken meat leaf fat 38kg-42kg

Be monosodium glutamate 11kg-13kg

Yeast extract 9.5kg-10.5kg

Inosinicacid 1.8kg-2.2kg

Guanylic acid 2.2kg-2.8kg

White granulated sugar 2.8kg-3.2kg

Salt 15kg-17kg

Monosodium glutamate 9kg-9.5kg

Its manufacture craft is as follows:

1), pretreatment of raw material:

With the freshly-slaughtered poultry cube meat, that the fresh chicken meat leaf fat adds poach by formula rate is ripe, puts into to concentrate and extracts content in the stove, the composition of described fresh chicken meat after concentration extraction is as follows:

Protein, isoleucine, lysine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, glutamic acid, glycine, proline, serine and aspartic acid;

With easily the caking and the bigger batching of particle carry out pulverization process with pulverizer,

2), batching:

By formula rate with salt, monosodium glutamate, inosinicacid, guanylic acid, be monosodium glutamate, white granulated sugar, yeast extract and add in the mixer and stir repeatedly;

3), boil material:

By formula rate will concentrate the freshly-slaughtered poultry cube meat after boiling, the content of fresh chicken meat leaf fat is put in the reactor, open scraper at a slow speed, begin to heat up, when temperature rises to 69 ℃-71 ℃, to put in the reactor through pretreated batching, and start high speed agitator, and stop heating after continuing to be warming up to 89 ℃-91 ℃, kept 5-10 minute;

4), connect dish:

With the well-done material pallet of packing into, prepare dry;

5), oven dry:

The pallet that connects material is sent in the vacuum drying oven, be warming up to 98 ℃-102 ℃ and start the vacuum drying circulatory system, cyclic drying keeps closing vacuum drying oven after 3 hours;

6), cooling is pulverized:

Take out pallet in vacuum drying oven, put into cooling chamber, the cooling indoor temperature remains on 15 ℃-17 ℃, and humidity begins to send in the pulverizer after treating to cool off fully and pulverizes less than 20%;

7), packing:

Semi-finished product after pulverizing are quantitatively packed, after the Packing Sound, be finished product.