CN102144766A - Method for preparing purely natural chicken meal - Google Patents
Method for preparing purely natural chicken meal Download PDFInfo
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- CN102144766A CN102144766A CN2011100679019A CN201110067901A CN102144766A CN 102144766 A CN102144766 A CN 102144766A CN 2011100679019 A CN2011100679019 A CN 2011100679019A CN 201110067901 A CN201110067901 A CN 201110067901A CN 102144766 A CN102144766 A CN 102144766A
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Abstract
The invention discloses a method for preparing purely natural chicken meal, comprising the steps of cooking the chicken at a high temperature and high pressure, extracting from aqueous phase extraction soup, grinding into thick liquid, proportioning, homogenizing at a high pressure, sterilizing, carrying out spray drying, cooling, sieving and carrying out nitrogen-filled sealing and packaging. The method provided by the invention is characterized in that the natural pure chicken and chicken fat taste, the light, mild and lasting poached chicken taste, the light chicken soup taste and the nutritional value of the pure chicken meal are enhanced through the processes of high-temperature and high-pressure cooking and aqueous phase extraction soup extraction. The purely natural chicken meal is widely applied to the household condiments such as chicken meal, chicken essence, chicken sauce and the like, compound condiments, salty essence, marinade, wrapping powder, instant noodle condiments, various soup bases, hot pot, leisure and puffed food, cookies, nutritious cereal, meat and aquatic product processed products, chicken balls, fish balls, meat balls, convenient fast foods and the like.
Description
Technical field
The present invention relates to the preparation method of food, be specifically related to a kind of preparation method of pure natural chicken meal.
Background technology
In the prior art, chicken meal is used very wide as a kind of flavouring, has and much adopts the chemical substance proportioning to come out, and do not have the delicate flavour of natural chicken meat, and long-term eating can exert an influence to health.
Summary of the invention
The objective of the invention is to, a kind of preparation method of pure natural chicken meal is provided; The flavouring that adopts this pure natural chicken meal to make has the delicate flavour and the mouthfeel of natural chicken meat, and is edible harmless for a long time.
Provide a kind of preparation method of pure natural chicken meal: comprise the steps: to take by weighing chicken; HTHP culinary art: be incubated 105-135 ℃, pressurize 60-150 minute; Extract out in the water extraction soup: 85-105 ℃, 120 1 180 minutes; Defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at about 10-35%; Batching: add antioxidant, antioxidant is the mixture of BHA and PG, and the addition of antioxidant is the 0.002%-0.004% of muddy flesh weight; High-pressure homogeneous: pressure 15-50Mpa, twice of homogeneous; Sterilization: be incubated 28-32 minute down at temperature 80-90 ℃; Spray-drying: centrifugal spray, EAT 180-220 ℃, temperature of outgoing air 80-110 ℃, 65 ℃ of product temperature; Sieve: use 20 mesh standard sieves; Packing: pack with the nitrogen-filled seal of clad aluminum foil bag.
The invention has the advantages that by extracting natural pure chicken, chicken fat mouthfeel and light, pure and mild, the long poach chicken flavor that technology promotes pure chicken meal out, Clear chicken soup flavor and nutritive value in HTHP culinary art, the water extraction soup.The pure natural chicken meal is widely used in family expenses flavouring such as chicken powder, chickens' extract, chicken extract, compound seasoner, salt taste essence, cure, wrap up in powder, condiment for instant noodles, various soup stock, chafing dish, leisure and dilated food, biscuit, nutrient oatmeal, meat and aquatic products processing product, make things convenient for prepared food etc. at chicken balls, fish ball, tribute ball.
The specific embodiment
Provide a kind of preparation method of pure natural chicken meal: comprise the steps:
Take by weighing chicken;
HTHP culinary art: be incubated 105-135 ℃, pressurize 60-150 minute;
Extract out in the water extraction soup: 85-105 ℃, 120-180 minute;
Defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at about 10-35%;
Batching: add antioxidant, antioxidant is the mixture of B H A and P G, and the addition of antioxidant is the 0.002%-0.004% of muddy flesh weight;
High-pressure homogeneous: pressure 15-50Mpa, twice of homogeneous;
Sterilization: be incubated 28-32 minute down at temperature 80-90 ℃;
Spray-drying: centrifugal spray, EAT 180-220 ℃, temperature of outgoing air 80-110 ℃, 65 ℃ of product temperature;
Sieve: use 20 mesh standard sieves;
Packing: pack with the nitrogen-filled seal of clad aluminum foil bag.
In above-mentioned preparation method, described HTHP culinary art: be 120-130 ℃ of insulation, pressurize 70-130 minute.
In above-mentioned preparation method, described HTHP culinary art: be 120 ℃ of insulations, pressurize 80 minutes.
In above-mentioned preparation method, extract out in the described water extraction soup: be at 95-100 ℃, extract out under 140-170 minute the process conditions.
In above-mentioned preparation method, extract out in the described water extraction soup: be at 100 ℃, extract out under 150 minutes the process conditions.
In above-mentioned preparation method, the moisture in the chicken meal is below 5%, and powder particle order number is more than 20.
The pure natural chicken meal is widely used in family expenses flavouring such as chicken powder, chickens' extract, chicken extract, compound seasoner, salt taste essence, cure, wrap up in powder, condiment for instant noodles, various soup stock, chafing dish, leisure and dilated food, biscuit, nutrient oatmeal, meat and aquatic products processing product, make things convenient in the products such as prepared food chicken balls, fish ball, tribute ball.
Claims (6)
1. the preparation method of a pure natural chicken meal: it is characterized in that, comprise the steps:
(1) takes by weighing chicken;
(2) HTHP culinary art: be incubated 105-135 ℃, pressurize 60-150 minute;
(3) extract out in the water extraction soup: 85-105 ℃, 120-180 minute;
(4) defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at about 10-35%;
(5) batching: add antioxidant, antioxidant is the mixture of B H A and P G, and the addition of antioxidant is the 0.002%-0.004% of muddy flesh weight;
(6) high-pressure homogeneous: pressure 15-50Mpa, twice of homogeneous;
(7) sterilization: be incubated 28-32 minute down at temperature 80-90 ℃;
(8) spray-drying: centrifugal spray, EAT 180-220 ℃, temperature of outgoing air 80-110 ℃, 65 ℃ of product temperature;
(9) sieve: use 20 mesh standard sieves;
(10) packing: pack with the nitrogen-filled seal of clad aluminum foil bag.
2. preparation method according to claim 1 is characterized in that, described HTHP culinary art: be 120-130 ℃ of insulation, and pressurize 70-130 minute.
3. preparation method according to claim 2 is characterized in that, described HTHP culinary art: be 120 ℃ of insulations, and pressurize 80 minutes.
4. preparation method according to claim 1 is characterized in that, extracts out in the described water extraction soup: be at 95-100 ℃, extract out under 140-170 minute the process conditions.
5. preparation method according to claim 4 is characterized in that, extracts out in the described water extraction soup: be at 100 ℃, extract out under 150 minutes the process conditions.
6. preparation method according to claim 1 is characterized in that, the moisture in the chicken meal is below 5%, and powder particle order number is more than 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100679019A CN102144766A (en) | 2011-03-22 | 2011-03-22 | Method for preparing purely natural chicken meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100679019A CN102144766A (en) | 2011-03-22 | 2011-03-22 | Method for preparing purely natural chicken meal |
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| Publication Number | Publication Date |
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| CN102144766A true CN102144766A (en) | 2011-08-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100679019A Pending CN102144766A (en) | 2011-03-22 | 2011-03-22 | Method for preparing purely natural chicken meal |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613583A (en) * | 2012-03-31 | 2012-08-01 | 东北林业大学 | Process for preparing water-soluble meat powder |
| CN104886672A (en) * | 2014-03-07 | 2015-09-09 | 沈阳红梅食品有限公司 | Original soup chicken liquid and production process thereof |
| CN107212345A (en) * | 2017-06-12 | 2017-09-29 | 北京麦迪海实业有限公司 | A kind of instant chicken soup product and preparation method thereof |
| CN108095018A (en) * | 2017-10-10 | 2018-06-01 | 河北滦平华都食品有限公司 | Chicken meat powder flavouring and preparation method thereof |
| CN109043465A (en) * | 2018-10-12 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | A kind of preparation method of the chicken paste of flavour |
| WO2024123001A1 (en) * | 2022-12-08 | 2024-06-13 | 씨제이제일제당 (주) | Method for producing retort food broth composition having enhanced aroma and flavor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
| CN1605285A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat concentrate and its production method |
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| CN101933631A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Pure chicken meal and preparation method thereof |
-
2011
- 2011-03-22 CN CN2011100679019A patent/CN102144766A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
| CN1605285A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat concentrate and its production method |
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| CN101933631A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Pure chicken meal and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《中国调味品》 20091231 廖国洪等 纯天然鸡肉粉及其在造粒鸡精中的应用 第80页 1-6 , 第7期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613583A (en) * | 2012-03-31 | 2012-08-01 | 东北林业大学 | Process for preparing water-soluble meat powder |
| CN104886672A (en) * | 2014-03-07 | 2015-09-09 | 沈阳红梅食品有限公司 | Original soup chicken liquid and production process thereof |
| CN107212345A (en) * | 2017-06-12 | 2017-09-29 | 北京麦迪海实业有限公司 | A kind of instant chicken soup product and preparation method thereof |
| CN108095018A (en) * | 2017-10-10 | 2018-06-01 | 河北滦平华都食品有限公司 | Chicken meat powder flavouring and preparation method thereof |
| CN109043465A (en) * | 2018-10-12 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | A kind of preparation method of the chicken paste of flavour |
| WO2024123001A1 (en) * | 2022-12-08 | 2024-06-13 | 씨제이제일제당 (주) | Method for producing retort food broth composition having enhanced aroma and flavor |
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Application publication date: 20110810 |