CN102028171B - Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws - Google Patents
Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws Download PDFInfo
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- CN102028171B CN102028171B CN201010515974A CN201010515974A CN102028171B CN 102028171 B CN102028171 B CN 102028171B CN 201010515974 A CN201010515974 A CN 201010515974A CN 201010515974 A CN201010515974 A CN 201010515974A CN 102028171 B CN102028171 B CN 102028171B
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Abstract
The invention relates to a method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws. The method comprises the following steps of: adding spices of chives, ginger, and the like to chicken skeletons and chicken claws; steaming, boiling and extracting under high pressure at low temperature; separating; concentrating at low temperature in vacuum; blending; homogenizing under high pressure; and encapsulating to obtain a chicken flavor collagen concentrated soup product. The product produced by adopting the method has the advantages of low cost and easy obtaining of raw materials, is convenient for industrial production and can be applied to scaled production. In the processing process of the product, the processes of extracting under high pressure at low temperature, concentrating at low temperature in vacuum, and the like, are adopted, which better stores the fragrance and the flavor of the product, avoids the loss of the fragrance and the flavor and also avoids the breakage of collagen; and because a large quantity of collagen contained in the chicken claws is sufficiently extracted, the collagen content of the product is high. Moreover, the collagen is a major constituent in the skin and occupies more than 71 percent of the protein in skin cells, and the collagen can ensure that the cells become plump so as to ensure that the skin can be engorged and keep the elasticity and the moisture, thus the collagen has important effect.
Description
Technical field
The invention belongs to the edible-flavouring technical field, be specifically related to a kind of method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup.
Background technology
Bone soup production and processing producer utilizes the chicken bone to extract, concentrate, be in harmonious proportion and process chicken bone condensed soup through HTHP on the market at present, and extensive use in the food and drink chafing dish has certain occupation rate of market.Its weak point is that the product collagen content is not high, and nutritive value is not enough, and the product delicate flavour is not full.
Summary of the invention
The objective of the invention is to solve the problems referred to above that exist in the prior art, a kind of method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup is provided.Improve the added value of chicken bone and shank; Be convenient to suitability for industrialized production; For the consumer provides the health nutritive flavouring of high collagen content, available boiling water is directly drunk after the dilution, can in dish-cooking, add; Can make in the various soup and add, can be widely used in catering trade and health food industry.
For realizing the foregoing invention purpose, the technical scheme that the present invention adopts is following:
The method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup of the present invention, this method is undertaken by following step:
(1) boiling is extracted: just the chicken carcasses of 800-1000 weight portion and 100 weight portions drops in the high pressure extraction jar with shank; Open the heating valve, start agitating device its chicken bone, shank are soaked after 10-20 minute in 60 ℃ of-70 ℃ of hot water of temperature, bleed off hot water; The cold water that adds 2000 weight portions then; Drop into the 45-55 weight portion chive, the ginger of 5-15 weight portion, the Chinese prickly ash of 15-25 weight portion, the capsicum of 3-8 weight portion, the pepper of 2-5 weight portion, when being warmed up to 80 ℃, the ON cycle pump circulates; Be warmed up to 98 ℃ and close air bleeding valve, be warmed up to 105 ℃.
(2) leave standstill extraction: after extract finishing, be filled into through duplex strainer and leave standstill in the jar, left standstill 2-3 hour;
(3) vacuum concentrates: leave standstill finish after once more essence be filled into concentration systems, concentrate, be concentrated to diopter (Brix) and reach 45-50% and finish;
(4) be in harmonious proportion: in above-mentioned feed liquid, add the salt that accounts for feed liquid gross weight 2-5% monosodium glutamate, account for feed liquid gross weight 12-16%, account for feed liquid gross weight 0.2-0.5%I+G; The process that feeds intake needs slowly repeatedly to add; Be warming up to 80 ℃-90 ℃, constant temperature 30-50 minute, in the thermostatic process; The ON cycle pump guarantees that mixing of materials is even;
(5) homogeneous, packing: be in harmonious proportion after the end, open the discharging valve, start delivery pump, start homogenizer, carry out homogeneous to material through homogenizer, the adjustment homogenization pressure is 10-40mpa, can in the time of temperature 60-75 ℃, packing.
Boiling temperature is 105-115 ℃ in the step (1), and digestion time is 4-6 hour.
Thickening temperature is 50-60 ℃ in the step (3), concentrate vacuum and be-0.08～-0.09mpa.
Because the technique scheme that the present invention adopts, the present invention has, and to have a mind to effect following:
(1) products material is cheap is easy to get, and is convenient to suitability for industrialized production, can large-scale production.
(2) adopted in the product processing technologies such as high pressure low temperature extraction, cryogenic vacuum concentrate can better preserve the fragrance and the local flavor of product, avoided the loss of fragrance and local flavor, avoided the destruction of collagen.
(3) owing to fully extract containing a large amount of collagens in the shank; So the product collagen content is high, collagen is the main component in the skin, accounts for more than 71% of protein content in the skin cell; Collagen makes cell become plentiful; Thereby make skin full, keep skin elasticity with moist, collagen has crucial effect.
(4) because the high-load of product collagen and product have the bright fragrant breeze flavor of chicken, can be accepted by consumers in general, this invention product has wide market prospects.
The specific embodiment
Embodiment 1
The method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup of the present invention, this method is undertaken by following step:
(1) boiling is extracted: just the chicken carcasses of 800 weight portions and 100 weight portions drops in the high pressure extraction jar with shank; Open the heating valve, start agitating device its chicken bone, shank are soaked after 20 minutes in 60 ℃ of hot water of temperature, bleed off hot water; The cold water that adds 2000 weight portions then; Drop into 45 weight portions chive, the ginger of 10 weight portions, the Chinese prickly ash of 15 weight portions, the capsicum of 3 weight portions, the pepper of 5 weight portions, when being warmed up to 80 ℃, the ON cycle pump circulates; Be warmed up to 98 ℃ and close air bleeding valve, be warmed up to 105 ℃ of boilings.Boiling temperature is 105-℃, and digestion time is 6 hours.
(2) leave standstill extraction: after extract finishing, be filled into through duplex strainer and leave standstill in the jar, left standstill 2 hours;
(3) vacuum concentrates: leave standstill finish after once more essence be filled into concentration systems, concentrate, thickening temperature is 50 ℃, concentrates vacuum to be-0.08mpa.Be concentrated to diopter (Brix) and reach 45% end.
(4) be in harmonious proportion: in above-mentioned feed liquid, add the salt that accounts for feed liquid gross weight 2% monosodium glutamate, account for feed liquid gross weight 16%, account for feed liquid gross weight 0.2%I+G, the process that feeds intake needs slowly repeatedly to add, and is warming up to 80 ℃ ℃; Constant temperature 50 minutes; In the thermostatic process, the ON cycle pump guarantees that mixing of materials is even.
(5) homogeneous, packing: be in harmonious proportion after the end, open the discharging valve, start delivery pump, start homogenizer, carry out homogeneous to material through homogenizer, the adjustment homogenization pressure is 10-40mpa, homogeneous 3-5 minute, and can in the time of temperature 60-75 ℃, packing.
Embodiment 2
The method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup of the present invention, this method is undertaken by following step:
(1) boiling is extracted: just the chicken carcasses of 900 weight portions and 100 weight portions drops in the high pressure extraction jar with shank; Open the heating valve, start agitating device its chicken bone, shank are soaked after 15 minutes in 65 ℃ of hot water of temperature, bleed off hot water; The cold water that adds 2000 weight portions then; Drop into 50 weight portions chive, the ginger of 5 weight portions, the Chinese prickly ash of 20 weight portions, the capsicum of 5 weight portions, the pepper of 3 weight portions, when being warmed up to 80 ℃, the ON cycle pump circulates; Be warmed up to 98 ℃ and close air bleeding valve, be warmed up to 105 ℃.Boiling temperature is 110 ℃, and digestion time is 5 hours.
(2) leave standstill extraction: after extract finishing, be filled into through duplex strainer and leave standstill in the jar, left standstill 2.5 hours;
(3) vacuum concentrates: leave standstill finish after once more essence be filled into concentration systems, concentrate, thickening temperature is 55 ℃, concentrates vacuum to be-0.085mpa.Be concentrated to diopter (Brix) and reach 43% end.
(4) be in harmonious proportion: in above-mentioned feed liquid, add the salt that accounts for feed liquid gross weight 3% monosodium glutamate, account for feed liquid gross weight 14%, account for feed liquid gross weight 0.3%I+G, the process that feeds intake needs slowly repeatedly to add, and is warming up to 90 ℃; Constant temperature 30 minutes; In the thermostatic process, the ON cycle pump guarantees that mixing of materials is even.
(5) homogeneous, packing: be in harmonious proportion after the end, open the discharging valve, start delivery pump, start homogenizer, carry out homogeneous to material through homogenizer, the adjustment homogenization pressure is 30mpa, homogeneous 3-5 minute, and can in the time of temperature 60-75 ℃, packing.
Embodiment 3
The method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup of the present invention, this method is undertaken by following step:
(1) boiling is extracted: just the chicken carcasses of 1000 weight portions and 100 weight portions drops in the high pressure extraction jar with shank; Open the heating valve, start agitating device its chicken bone, shank are soaked after 10 minutes in 70 ℃ of hot water of temperature, bleed off hot water; The cold water that adds 2000 weight portions then; Drop into 55 weight portions chive, the ginger of 15 weight portions, the Chinese prickly ash of 25 weight portions, the capsicum of 8 weight portions, the pepper of 2 weight portions, when being warmed up to 80 ℃, the ON cycle pump circulates; Be warmed up to 98 ℃ and close air bleeding valve, be warmed up to 105 ℃.Boiling temperature is 115 ℃, and digestion time is 4 hours.
(2) leave standstill extraction: after extract finishing, be filled into through duplex strainer and leave standstill in the jar, left standstill 3 hours;
(3) vacuum concentrates: leave standstill finish after once more essence be filled into concentration systems, concentrate, thickening temperature is 60 ℃, concentrates vacuum to be-0.09mpa.Be concentrated to diopter (Brix) and reach the 45-50% end.
(4) be in harmonious proportion: in above-mentioned feed liquid, add the salt that accounts for feed liquid gross weight 5% monosodium glutamate, account for feed liquid gross weight 12%, account for feed liquid gross weight 0.5%I+G, the process that feeds intake needs slowly repeatedly to add, and is warming up to 85 ℃; Constant temperature 40 minutes; In the thermostatic process, the ON cycle pump guarantees that mixing of materials is even.
(5) homogeneous, packing: be in harmonious proportion after the end, open the discharging valve, start delivery pump, start homogenizer, carry out homogeneous to material through homogenizer, the adjustment homogenization pressure is 40mpa, homogeneous 3-5 minute, and can in the time of temperature 60-75 ℃, packing.
The performance indications of the collagen condensed soup of the inventive method preparation are following:
Claims (3)
1. method of utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup is characterized in that this method undertaken by following step:
(1) boiling is extracted: the chicken carcasses of 800-1000 weight portion and the shank of 100 weight portions are dropped in the high pressure extraction jar; Open the heating valve, start agitating device its chicken bone, shank are soaked after 10-20 minute in 60 ℃ of-70 ℃ of hot water of temperature, bleed off hot water; The cold water that adds 2000 weight portions then; Drop into the 45-55 weight portion chive, the ginger of 5-15 weight portion, the Chinese prickly ash of 15-25 weight portion, the capsicum of 3-8 weight portion, the pepper of 2-5 weight portion, when being warmed up to 80 ℃, the ON cycle pump circulates; Be warmed up to 98 ℃ and close air bleeding valve, be warmed up to 105 ℃ of boilings;
(2) leave standstill extraction: after extract finishing, be filled into through duplex strainer and leave standstill in the jar, left standstill 2-3 hour;
(3) vacuum concentrates: leave standstill finish after once more essence be filled into concentration systems, concentrate, be concentrated to diopter (Brix) and reach 45-50% and finish;
(4) be in harmonious proportion: in above-mentioned feed liquid, add the salt that accounts for feed liquid gross weight 2-5% monosodium glutamate, account for feed liquid gross weight 12-16%, account for feed liquid gross weight 0.2-0.5%I+G; The process that feeds intake needs slowly repeatedly to add; Be warming up to 80 ℃-90 ℃, constant temperature 30-50 minute, in the thermostatic process; The ON cycle pump guarantees that mixing of materials is even;
(5) homogeneous, packing: be in harmonious proportion after the end, open the discharging valve, start delivery pump, start homogenizer, carry out homogeneous to material through homogenizer, the adjustment homogenization pressure is 10-40mpa, can in the time of temperature 60-75 ℃, packing.
2. the method for utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup according to claim 1, it is characterized in that: boiling temperature is 105-115 ℃ in the step (1), and digestion time is 4-6 hour.
3. the method for utilizing chicken carcasses and shank to produce chicken local flavor collagen condensed soup according to claim 1, it is characterized in that: thickening temperature is 50-60 ℃ in the step (3), concentrate vacuum and be-0.08～-0.09mpa.
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| CN102028171B true CN102028171B (en) | 2012-10-03 |
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Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102246941B (en) * | 2011-07-18 | 2013-03-06 | 广东富农生物科技股份有限公司 | Chicken bone plain soup and preparing method thereof |
| CN102302205A (en) * | 2011-07-18 | 2012-01-04 | 广东富农生物科技股份有限公司 | Beef bone soup-stock and preparation method thereof |
| CN103263048B (en) * | 2013-05-06 | 2014-09-10 | 华南理工大学 | Instant American ginseng chicken soup can and production method thereof |
| CN103431462A (en) * | 2013-08-22 | 2013-12-11 | 鹤壁市永达食品有限公司 | Industrialized production method of chaffy dish condensed soup |
| CN103829266A (en) * | 2014-03-07 | 2014-06-04 | 万世凤 | Chicken claw oral liquid preparing method |
| CN104223212B (en) * | 2014-09-15 | 2017-04-05 | 河南省淇县永达食业有限公司 | A kind of processing method of portable chicken soup |
| CN104207237A (en) * | 2014-09-15 | 2014-12-17 | 河南省淇县永达食业有限公司 | Preparation method of chicken soup free of smell |
| CN104494952A (en) * | 2014-11-28 | 2015-04-08 | 河南省淇县永达食业有限公司 | Filling and sterilizing technology of liquid bone soup product |
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN106235339A (en) * | 2016-08-09 | 2016-12-21 | 河南永达美基食品股份有限公司 | A kind of meat odor type bone collagen freezes and preparation method thereof |
| CN106387298A (en) * | 2016-09-12 | 2017-02-15 | 河源市兴睿食品科技开发有限公司 | Collagen snacks and preparation method thereof |
| CN109170785A (en) * | 2018-09-28 | 2019-01-11 | 北京工商大学 | A method of thermal processing meat flavour is prepared using chicken feet |
| CN111567776A (en) * | 2020-06-10 | 2020-08-25 | 江苏特味浓生物技术开发有限公司 | Method for preparing health concentrated chicken soup by enzymolysis |
| CN112971086A (en) * | 2021-01-25 | 2021-06-18 | 山东哈亚东方食品有限公司 | Production method of congealed concentrated soup-stock |
| CN116035110A (en) * | 2023-01-06 | 2023-05-02 | 南京创冠食品有限公司 | Cow leather protein with strong gel property and high protein content and preparation method thereof |
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| CN1919061A (en) * | 2006-08-18 | 2007-02-28 | 沈永华 | Production technique for bone component |
| CN101480214A (en) * | 2009-01-22 | 2009-07-15 | 得利斯集团有限公司 | Method for producing collagen protein crisp using pig bone |
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Denomination of invention: Method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws Effective date of registration: 20130722 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: Henan Province Qi County Yongda Food Industry Co., Ltd. Registration number: 2013990000485 |
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Date of cancellation: 20140820 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: Henan Province Qi County Yongda Food Industry Co., Ltd. Registration number: 2013990000485 |
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