CN100589713C - Concentrated chicken cream - Google Patents
Concentrated chicken cream Download PDFInfo
- Publication number
- CN100589713C CN100589713C CN200510045805A CN200510045805A CN100589713C CN 100589713 C CN100589713 C CN 100589713C CN 200510045805 A CN200510045805 A CN 200510045805A CN 200510045805 A CN200510045805 A CN 200510045805A CN 100589713 C CN100589713 C CN 100589713C
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- Prior art keywords
- chicken
- concentrated
- extractor
- salt
- boiled
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
- 239000006071 cream Substances 0.000 title claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 241000411851 herbal medicine Species 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims description 17
- 235000014347 soups Nutrition 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 210000003746 feather Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a food concentrated chicken paste. It is made up by using (by weight portion) 100 portions of chicken bone, 5-20 portions of chicken skin, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparationprocess. Said product richly contains the components of protein, calcium and phosphorus, etc.
Description
Technical field
The present invention relates to food, specifically a kind of concentrated chicken cream.
Background technology
Have in the market with the chicken, killed or stripped feather off to be raw material and to be the concentrated product of raw material, but their processing technology is all very backward with the chicken carcasses; And the concentrated product cost that with the chicken, killed or stripped feather off is raw material is too high, and is that the concentrated product local flavor and the chicken soup flavor of raw material differs greatly with the chicken carcasses.
Summary of the invention
The object of the present invention is to provide the concentrated chicken cream that a kind of mouthfeel is good, cost is low, nutritious.
For achieving the above object, the technical solution used in the present invention is:
A kind of concentrated chicken cream can prepare according to the following procedure, by weight ratio with 100 parts of chicken carcasses, cock skin 5-20 part, food is used Chinese herbal medicine spices (as: dried orange peel, Chinese prickly ash, anise, cassia bark, cumin, fennel etc.) 0.5-2 part, salt 1-2 part, and adding water 100-400 part boils, getting bone soup concentrates in 85 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part, salt 3.5-5.5 part, chicken fat 2-5 part, finished product is made in can behind the homogeneous.
Specific operation process is as follows:
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 100 parts of chicken carcasses, cock skin 5-20 part, food is with Chinese herbal medicine spices (be spice, spice mix is wrapped with Coarse Mesh Gauze) 0.5-2 part, salt 1-2 part;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour; (should control heating-up time≤1 hour usually, pressure＜3atm, preferably pressure＜1.5atm)
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and concentrate (being preferably in 80 ℃ of following vacuum concentrates) in 85 ℃ of following vacuum, add chicken flavor spices 0-3 part to solid content 〉=25% or density 1.1-1.2g/ml, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can gets finished product.
Product Main Ingredients and Appearance of the present invention is to be the concentrate of raw material with the chicken carcasses, is rich in protein and compositions such as calcium, phosphorus in the bone extract, has abundant, graceful flavour and abundant nutrition, very helps health; The present invention simultaneously is a raw material with cock skin, chicken carcasses etc., and production cost is low, has made full use of cock skin, chicken carcasses resource, benefits the society, and uplifts the people's living standard and trophic level, and also the comprehensive utilization for raw material resources such as chicken carcasses provides bigger space.
The specific embodiment
The present invention operates with reference to patent bone deep process method (number of patent application 200410020829.4).
Adoptable equipment: extractor, thick soup jar, watery soup jar, evaporimeter, condenser, condensation water tank, oil measure jar, vavuum pump, surge tank.
Embodiment 1
1) earlier water 200kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
2) add chicken carcasses 100kg, cock skin 10kg, salt 1kg, the anistree spice 1kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 100 minutes;
4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 115 ℃ are incubated 1 hour;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 2kg, salt 4kg, chicken fat 3kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 2
1) first hot water 400kg with 86 ℃ drops into extractor;
2) add chicken carcasses 100kg, cock skin 20kg, salt 2kg, dried orange peel, Chinese prickly ash, anistree and cassia bark 1: 1: 1 by weight: the 1 spice 2kg (spice is wrapped with Coarse Mesh Gauze) that mixes;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
4) capping, be warming up to 105 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 105 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 75 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 0.5kg, salt 3.5kg, chicken fat 4kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 3
1) first hot water 100kg with 90 ℃ drops into extractor;
2) add chicken carcasses 100kg, cock skin 5kg, salt 1.5kg, Chinese prickly ash, the anistree spice 0.5kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 10 minutes, changes little fire and boils and boiled (little boiling) 40 minutes;
4) capping, be warming up to 120 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 120 ℃ are incubated 2 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 3kg, salt 5.5kg, chicken fat 5kg allotment → homogeneous (emulsification) → can → finished product.
Claims (4)
1. concentrated chicken cream is characterized in that: preparation according to the following procedure,
1) by weight ratio, earlier 100-400 part water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 5-20 part cock skin by weight ratio, 100 parts of chicken carcasses, 0.5-2 part food Chinese herbal medicine spices, 1-2 part salt;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour;
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can gets finished product.
2. according to the described concentrated chicken cream of claim 1, it is characterized in that: heating-up time≤1 hour pressure＜3atm in the described step 4).
3. according to the described concentrated chicken cream of claim 1, it is characterized in that: be warming up to 115 ℃ in the described step 4), pressure＜1.5atm.
4. according to the described concentrated chicken cream of claim 1, it is characterized in that: bone soup concentrates in 80 ℃ of following vacuum in the described step 6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045805A CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045805A CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1813586A CN1813586A (en) | 2006-08-09 |
| CN100589713C true CN100589713C (en) | 2010-02-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510045805A Active CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100589713C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008061B (en) * | 2010-10-22 | 2012-06-06 | 河南省淇县永达食业有限公司 | Method for preparing chicken powder by using chicken skeleton and chicken skin |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN104522762A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Production process of chicken bone extract soup |
| CN107581567A (en) * | 2017-07-28 | 2018-01-16 | 安徽悠咔食品有限公司 | Compound chickens' extract block of a kind of salty perfume of activating blood circulation and supplementing qi Os Gallus Domesticus dried shrimp and preparation method thereof |
| CN115644412A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Preparation method of industrial-grade chicken essence |
-
2005
- 2005-02-02 CN CN200510045805A patent/CN100589713C/en active Active
Non-Patent Citations (6)
| Title |
|---|
| 功能性食品配料——骨汤. 田贞德.肉类研究，第1999卷第3期. 1999 |
| 功能性食品配料——骨汤. 田贞德.肉类研究，第1999卷第3期. 1999 * |
| 我国禽畜骨综合加工利用的现状. 曹雁平.粮油加工与食品机械，第2001卷第9期. 2001 |
| 我国禽畜骨综合加工利用的现状. 曹雁平.粮油加工与食品机械，第2001卷第9期. 2001 * |
| 骨类食品的开发. 汤荣生，李德远.肉类工业，第1995卷第8期. 1995 |
| 骨类食品的开发. 汤荣生，李德远.肉类工业，第1995卷第8期. 1995 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1813586A (en) | 2006-08-09 |
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| C14 | Grant of patent or utility model | ||
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| ASS | Succession or assignment of patent right |
Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20120223 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 113006 FUSHUN, LIAONING PROVINCE TO: 113122 FUSHUN, LIAONING PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20120223 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
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| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |