CN101933594B - Pure chicken fat and production process thereof - Google Patents
Pure chicken fat and production process thereof Download PDFInfo
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- CN101933594B CN101933594B CN2010102443928A CN201010244392A CN101933594B CN 101933594 B CN101933594 B CN 101933594B CN 2010102443928 A CN2010102443928 A CN 2010102443928A CN 201010244392 A CN201010244392 A CN 201010244392A CN 101933594 B CN101933594 B CN 101933594B
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Abstract
The invention belongs to the technical filed of poultry food processing, in particular to pure chicken fat and a production process thereof. The pure chicken fat is prepared from pure chicken leaf fat through the steps of high pressure cook, filtration, vacuum drying, centrifugal separation, fine filtration, cooling and packaging. The pure chicken fat has intense stewed chicken fat aroma, can serve as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning packets, savory flavoring instant noodles, puffed food and meat products.
Description
Technical field
The invention belongs to poultry meat based food processing technique field, more specifically to a kind of pure chicken fat and production technology thereof.
Technical background
Recent years; With chickens' extract, chicken powder class is that the saline taste flavouring development of representative is swift and violent, needs a large amount of critical materials--pure chicken fat, and the chicken fat of selling in the market is a raw material with chopped cooked entrails of sheep chicken fat mainly; Adding various batchings through high temperature frying back makes; Product is the barbecue local flavor, and peroxide value is high, and quality is unstable.Be the stewed pure chicken fat of high-end product that boils the type local flavor and mainly rely on import, this series products and production technology thereof still belong to blank at home.
Summary of the invention
The object of the present invention is to provide a kind of pure chicken fat and production technology thereof that the stewed chicken flavor flavouring that boils the type local flavor is used that be, to fill up this product and production technology thereof blank at home.Another object of the present invention is the deep process technology problem that solves large low value fowl byproduct-chicken leaf fat, for the comprehensive deep processing of poultry product provides technical support.
For realizing above-mentioned purpose one, the present invention adopts following technical scheme:
A kind of pure chicken fat, this pure chicken fat is light yellow aqueous or semi-solid, contains grease more than 99%, and moisture below the peroxide value 6Meq/Kg, is and stewes boiled chicken fat perfume below 0.5%.
For realizing above-mentioned purpose two, the present invention adopts following technical scheme:
A kind of production technology of pure chicken fat is characterized in that, this technology comprises step:
(A) raw material: pure chicken leaf fat;
(B) batching: by raw material weight, add butylated hydroxy anisole 0.02-0.1%, butylated hydroxytoluene 0.02-0.1% or n-propyl gallate 0.02-0.1%; Natrium citricum 0.01-0.2%;
(C) autoclaving: 121-135 ℃, 90-150 minute;
(D) draining: remove the moisture below the oil reservoir;
(E) filter: the dregs of fat are filtered out with 10-30 order stainless steel mesh;
(F) smart filter 1: with 50-150 order stainless steel sift net filtration;
(G) vacuum drying: vacuum 730mmHg, temperature 90-110 ℃;
(H) centrifugation: rotating speed 12000-18000rpm;
(I) smart filter 2: with 100-300 order stainless steel sift net filtration;
(J) cooling: naturally cool to 45-55 ℃;
(K) detect: product contains grease more than 99%, and moisture below the peroxide value 6Meq/Kg, is light yellow aqueous or semi-solid below 0.5%, has strong stewed boiled chicken fat perfume;
(L) packing: using the double-layer polyethylene film bag is interior bag hermetic package, and 50 kilograms every bag, Plastic Drum is an extranal packing box, 1 bag every barrel.
Than prior art, beneficial effect of the present invention is:
1, be primary raw material with large low value fowl byproduct-pure chicken leaf fat, product special flavour is pure, and is with low cost;
2, only carry out autoclaving and vacuum drying, without high temperature frying and high temperature drying, technology is simple, and constant product quality is strong stewed boiled chicken fat perfume.
3, can be used as the production that raw material is used for seasoning chicken powder, chickens' extract, chicken flavor seasoning bag, salt taste essence, instant noodles, dilated food, meat products.
The specific embodiment
Can further understand the present invention through instantiation of the present invention given below, but they not to qualification of the present invention.
Except as otherwise noted, the percentage that the present invention adopted is percetage by weight.
Instance 1:
Technological process: raw material → batching → autoclaving → draining → filtration → essence filter 1 → vacuum drying → centrifugation → essence filter 2 → cooling → packing.
Technology point:
(1) raw material: pure chicken leaf fat;
(2) batching: by raw material weight, add butylated hydroxy anisole 0.05%, butylated hydroxytoluene 0.05%; Natrium citricum 0.1%;
(3) autoclaving: 125 ℃, 150 minutes;
(4) draining: remove the moisture below the oil reservoir;
(5) filter: the dregs of fat are filtered out with 20 order stainless steel mesh;
(6) smart filter 1: with 100 order stainless steel sift net filtrations;
(7) vacuum drying: vacuum 700mmHg, 105 ℃ of temperature, 45 minutes time;
(8) centrifugation: rotating speed 15000rpm;
(9) smart filter 2: with 200 order stainless steel sift net filtrations;
(10) cooling: naturally cool to 45-55 ℃;
(11) detect: product contains grease more than 99%, and moisture below the peroxide value 6Meq/Kg, is light yellow aqueous or semi-solid below 0.5%, has strong stewed boiled chicken fat perfume;
(12) packing: using the double-layer polyethylene film bag is interior bag hermetic package, 50 kilograms every bag,
Plastic Drum is an extranal packing box, 1 bag every barrel.
Instance 2
Technological process: raw material → batching → autoclaving → draining → filtration → essence filter 1 → vacuum drying → centrifugation → essence filter 2 → cooling-→ packing.
Technology point:
(1) raw material: pure chicken leaf fat;
(2) batching: by raw material weight, add butylated hydroxy anisole 0.1%, n-propyl gallate 0.03%; Natrium citricum 0.05%;
(3) autoclaving: 130 ℃, 120 minutes;
(4) draining: the moisture below the venting oil reservoir;
(5) filter: the dregs of fat are filtered out with 20 order stainless steel mesh;
(6) smart filter 1: with 100 order stainless steel sift net filtrations;
(7) vacuum drying: vacuum 720mmHg, 95 ℃ of temperature, 60 minutes time;
(8) centrifugation: rotating speed 15000rpm;
(9) smart filter 2: with 200 order stainless steel sift net filtrations;
(10) cooling: naturally cool to 45-55 ℃;
(11) detect: product contains grease more than 99%, and moisture is below 0.5%, peroxide value
Below the 6Meq/Kg, be light yellow aqueous or semi-solid, have strong stewed boiled chicken fat perfume;
(12) packing: using the double-layer polyethylene film bag is interior bag hermetic package, and 50 kilograms every bag, Plastic Drum is an extranal packing box, 1 bag every barrel.
Claims (2)
1. the production technology of a pure chicken fat is characterized in that, this technology comprises step:
(A) raw material: pure chicken leaf fat;
(B) batching: by raw material weight, add butylated hydroxy anisole 0.02-0.1%, butylated hydroxytoluene 0.02-0.1% or n-propyl gallate 0.02-0.1%; Natrium citricum 0.01-0.2%;
(C) autoclaving: 121-135 ℃, 90-150 minute;
(D) draining: remove the moisture below the oil reservoir;
(E) filter: the dregs of fat are filtered out with 10-30 order stainless steel mesh;
(F) smart filter 1: with 50-150 order stainless steel sift net filtration;
(G) vacuum drying: vacuum 730mmHg, temperature 90-110 ℃;
(H) centrifugation: rotating speed 12000-18000rpm;
(I) smart filter 2: with 100-300 order stainless steel sift net filtration;
(J) cooling: naturally cool to 45-55 ℃;
(K) detect: product contains grease more than 99%, and moisture below the peroxide value 6Meq/Kg, is light yellow aqueous or semi-solid below 0.5%, has strong stewed boiled chicken fat perfume;
(L) packing: using the double-layer polyethylene film bag is interior bag hermetic package, and 50 kilograms every bag, Plastic Drum is an extranal packing box, 1 bag every barrel.
2. the pure chicken fat produced of production technology according to claim 1 is characterized in that this pure chicken fat is light yellow aqueous or semi-solid, contains grease more than 99%, and moisture is below 0.5%, below the peroxide value 6Meq/Kg, is that to stew boiled chicken fat fragrant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102443928A CN101933594B (en) | 2010-08-03 | 2010-08-03 | Pure chicken fat and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102443928A CN101933594B (en) | 2010-08-03 | 2010-08-03 | Pure chicken fat and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101933594A CN101933594A (en) | 2011-01-05 |
| CN101933594B true CN101933594B (en) | 2012-09-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102443928A Active CN101933594B (en) | 2010-08-03 | 2010-08-03 | Pure chicken fat and production process thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178200A (en) * | 2011-03-22 | 2011-09-14 | 廖国洪 | Method for preparing pure natural chicken fat |
| CN103431076B (en) * | 2013-08-29 | 2014-10-22 | 河南永达美基食品股份有限公司 | Preparation method of flavoring chicken oil |
| CN106262592A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of production technology of chicken essence |
| CN110272779A (en) * | 2019-05-05 | 2019-09-24 | 宁夏汇好食品有限公司 | A kind of preparation method of Islamic edible chicken oil |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933539A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Edible chicken oil and production process thereof |
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2010
- 2010-08-03 CN CN2010102443928A patent/CN101933594B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933539A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Edible chicken oil and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| K.S.Sheu,et al..Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods.《Journal of Food Engineering》.2002,第55卷(第3期),第263-269页. * |
| 成坚等.氧化鸡油通过Maillard反应生成鸡肉风味物质的研究.《食品与发酵工业》.2005,第31卷(第6期),第40-42页. * |
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| CN101933594A (en) | 2011-01-05 |
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