CN102396692B - Calcium-enriched seasoning with chicken flavor and manufacturing method thereof - Google Patents
Calcium-enriched seasoning with chicken flavor and manufacturing method thereof Download PDFInfo
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- CN102396692B CN102396692B CN2010102817593A CN201010281759A CN102396692B CN 102396692 B CN102396692 B CN 102396692B CN 2010102817593 A CN2010102817593 A CN 2010102817593A CN 201010281759 A CN201010281759 A CN 201010281759A CN 102396692 B CN102396692 B CN 102396692B
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Abstract
The invention discloses a calcium-enriched seasoning with a chicken flavor and a manufacturing method thereof. The seasoning with the chicken flavor comprises the following components in percentage by weight: 35 to 45 percent of calcium-enriched chicken extract, 10 to 15 percent of refined chicken oil, 10 to 15 percent of east extract, 6 to 10 percent of compound sugar, 8 to 12 percent of gourmet powder, 6 to 10 percent of fine salt, 1 to 2 percent of nucleotide, 6 to 8 percent of defatted soybean protein powder, 1 to 1.5 percent of composite amino acid and 2 to 4 percents of spice. The seasoning has the characteristics of rich nutrients, high-temperature resistance and strong chicken flavor, and can be widely used in fields of home-made and industrial meat products, seasonings, soup bases and the like.
Description
Technical field
The invention belongs to food processing and use flavoring and manufacturing technology field thereof, more specifically saying so belongs to rich calcium type chicken flavor type flavoring and the manufacture method thereof that food processing is used.
Background technology
The meat total output in China every year is about more than 6,000 ten thousand tons, and wherein fresh bone of fowls and animals reaches more than 2,000 ten thousand tons.Bone has is used for the low value-added raw materials of industry such as processing gelatine, animal oil, bone meal, does not have the direct abandonment of processing conditions, causes the huge waste of resource, brings certain pressure to environmental protection simultaneously.According to one's analysis, protein content is about 10%～13% in the bright bone, fat content is about 12%～14%, its content is similar to the equivalent fresh meat, but mineral matter element such as Ca, P content then is the several times of fresh meat, and Ca, P ratio are about 2: 1, bone albumen is the soluble protein of full price comparatively, the biological value height.In addition, contain the indispensable Phospholipids of brain, phosphoprotein, choline in the marrow, strengthen cortical cell metabolism and anti-aging ossein, the sticking protein of class, acid mucopolysaccharide, vitamin etc. in addition.These nutrition compositions not only are conducive to the health of human body, can also satisfy patients such as hypertension, osteoporosis, diabetes, rickets, anaemia to the specific demand of food.
The present invention takes full advantage of the bright bone of a large amount of cheapnesss and the meat mincing resource that produces in the meat of poultris resource of China's abundant and the cutting procedure, utilize the food engineering new and high technology to research and develop a kind of chicken flavor condiment, can improve the level of comprehensive utilization of livestock products, improve the utilization rate of resource, increase substantially economic benefit.
Summary of the invention
The objective of the invention is at the problems referred to above, propose a kind of calcareous response type flavoring of the meat packing with strong chicken flavor, Heat stability is good that is rich in; Another object of the present invention is rational formula and the method that forms a complete production network thereof that proposes this flavoring.
The present invention is achieved by the following technical programs:
A kind of rich calcium type chicken flavor condiment is characterized in that the component of this condiment and content (weight %) are:
Rich calcium chicken extract 35～45%
Refining chicken fat 10～15%
Yeast extract 10～15%
Glycoconjugate 6～10%
Monosodium glutamate 8～12%
Fine salt 6～10%
Nucleotides 1～2%
Skimmed soybean protein powder 6～8%
Compound amino acid 1～1.5%
Spice 2～4%
Described yeast extract is the extract of Saccharomyces cerevisiae or brewer's yeast; Glycoconjugate is that dextrose plus saccharose was made into by 10: 1; Nucleotides be Sodium Inosinate and 5 '-bird (purine) new-nucleo by 1: 1 formulated; Compound amino acid be L-cystine, L-cysteine, L-methionine, L-glycine, L-leucine by 1: 1: 1: 0.5: 1 is formulated; The food organic acid is lactic acid; Spice by ginger powder, fennel powder, nutmeg by 2: 1: 0.5 composite forming.
Above-mentioned rich calcium type chicken flavor condiment, it optimizes component and content (weight %) prescription is:
Rich calcium chicken extract 40%
Refining chicken fat 12%
Saccharomyces cerevisiae extract 11%
Glycoconjugate 8%
Monosodium glutamate 9%
Fine salt 7%
Nucleotides 1%
Skimmed soybean protein powder 6.5%
Compound amino acid 1.5%
Spice 2.5%
The concrete production method of above-mentioned rich calcium type chicken flavor condiment may further comprise the steps and technology:
(1) processing and preparing of rich calcium chicken extract: chicken carcasses → cleaning → impurity elimination → stripping and slicing, pulverize → press the chicken carcasses raw material heavy with water 1: 1 at 100～121 ℃ of following hot digestions, 90～120 minutes → be cooled to 25 ℃, utilize filter that extract is filtered, carry out water-oil separating with cyclone separator again and obtain extract → add neutral proteinase in the ratio of extract weight 0.2%, hydrolysis 90 minutes under 50 ℃ of conditions → at 98 ℃, the passivation neutral proteinase is cooled to 30 ℃ under 15 minutes conditions, add 1.5% lactic acid acidolysis 1h, concentrate → homogeneous → paste product with the neutralization → heating of 1% food-grade sodium carbonate.
(2) preparation of yeast extract: Saccharomyces cerevisiae or brewer's yeast → sieve, wash, separate → clean → add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition → at 98 ℃, 15 minutes passivation protease → separated yeast slag → yeast extracts → concentrate and be spray dried to local flavor yeast extract finished product with 5% saleratus solution.
(3) preparation of rich calcium type chicken flavor condiment: the rich calcium chicken extract of step (1), step (2) yeast extract and refining chicken fat, glycoconjugate, monosodium glutamate, fine salt, nucleotides, skimmed soybean protein powder, compound amino acid, spice are stirred by proportioning, be heated to 105 ± 5 ℃, react after 40 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery.
(4) product detects qualified back packing.
Beneficial effect of the present invention is as follows:
The one, product characteristics are good, have the characteristic local flavor of chicken; Handled through 1 hour under 120 ℃ of high temperature, institute's product processed chicken fragrance is dense.
The 2nd, economic characters are good; Cut apart with chicken, the big inexpensive byproduct of amount is that part material is made, and widens the range of application of chicken, increases substantially the added value of chicken processing industry.
The 3rd, wide application, result of use is good; This product has easy to use, can be widely used in the processing such as meat products, flavouring, soup stock of family and enterprise.
The specific embodiment
Embodiment 1:
Rich calcium type chicken flavor condiment, its component and content (weight %) can for
Rich calcium chicken extract 400 grams
Refining chicken fat 120 grams
Saccharomyces cerevisiae extract 110 grams
Glycoconjugate 80 grams
Monosodium glutamate 90 grams
Fine salt 70 grams
Nucleotides 10 grams
Skimmed soybean protein powder 65 grams
Compound amino acid 15 grams
Spice 25 grams
The concrete production method of above-mentioned rich calcium type chicken flavor condiment may further comprise the steps and technology:
(1) processing and preparing of rich calcium chicken extract: chicken carcasses → cleaning → impurity elimination → stripping and slicing, pulverize → press the chicken carcasses raw material heavy with water 1: 1 at 100～121 ℃ of following hot digestions, 90～120 minutes → be cooled to 25 ℃, utilize filter that extract is filtered, carry out water-oil separating with cyclone separator again and obtain extract, the bone ground-slag is broken, carry out colloid mill → add neutral proteinase in extract weight 0.2% ratio again, at 50 ℃, hydrolysis under 90 minutes conditions → at 98 ℃, passivation neutral proteinase under 15 minutes conditions → be cooled to 30 ℃, add 1.5% lactic acid acidolysis 1h, concentrate → homogeneous → paste product with the neutralization → heating of 1% food-grade sodium carbonate.
(2) preparation of yeast extract: Saccharomyces cerevisiae or brewer's yeast → sieve, wash, separate → clean → add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition → at 98 ℃, 15 minutes passivation protease → separated yeast slag → yeast extracts → concentrate and be spray dried to local flavor yeast extract finished product with 5% saleratus solution.
(3) preparation of chicken flavor condiment: the rich calcium chicken extract of step (1), step (2) yeast extract and refining chicken fat, glucose, monosodium glutamate, fine salt, nucleotides, skimmed soybean protein powder, compound amino acid, spice are stirred by proportioning, be heated to 105 ± 5 ℃, react after 40 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery.
(4) product detects qualified back packing.
Embodiment 2:
The rich calcium type chicken flavor condiment of this example is: (lower limit)
Embodiment 3:
The rich calcium type chicken flavor condiment of this example is: (upper limit)
Embodiment 4: use
(1) application of rich calcium type chicken flavor condiment on the conventional high-temperature chicken products;
Chicken class → in clear water reserviors, thaw, soak disconnected watery blood → under 0～10 ℃ of condition, pickle → blanching 5 minutes under 60～70 ℃ of conditions → put into the flavouring liquid slow fire of preparing in water 100, salt 2, white sugar 2, monosodium glutamate 0.25, ginger 0.5, green onion 0.5, chicken flavor condiment 1 ratio to boil 30～45 minutes with 5% salt of raw meat weight, cooling, quantitative, vacuum-packed, 118 ℃ of following sterilizations 30 minutes, 38 ℃ are incubated 7 days, local flavor, flavour are judged, the qualified back of quality inspection decals, storing.
(2) application of rich calcium type chicken flavor condiment on soup stock;
Salt, monosodium glutamate, chicken flavor condiment, animal and plant fat etc. design → stir for raw material → prescription → quantitative package → sterilization → make good water solubility, chicken flavor flavor pack easy to use, be applicable to condiment such as family, restaurant.
Claims (1)
1. the production method of rich calcium type chicken flavor condiment is characterized in that the component of this condiment and the percentage by weight of content are:
Rich calcium chicken extract 35～45%
Refining chicken fat 10～15%
Yeast extract 10～15%
Glycoconjugate 6～10%
Monosodium glutamate 8～12%
Fine salt 6～10%
Nucleotides 1～2%
Skimmed soybean protein powder 6～8%
Compound amino acid 1～1.5%
Spice 2～4%;
Described yeast extract is the extract of Saccharomyces cerevisiae or brewer's yeast;
Described glycoconjugate is that dextrose plus saccharose was made into by 10: 1;
Described nucleotides be Sodium Inosinate and 5 '-bird (purine) new-nucleo by 1: 1 formulated;
Described compound amino acid be L-cystine, L-cysteine, L-methionine, L-glycine, L-leucine by 1: 1: 1: 0.5: 1 is formulated;
Described spice by ginger powder, fennel powder, nutmeg by 2: 1: 0.5 composite forming;
This method is according to the following steps and technology:
(1) processing and preparing of rich calcium chicken extract: chicken carcasses, clean, impurity elimination, stripping and slicing, pulverize, add water at 1: 1 at 100～121 ℃ of following hot digestions by the chicken carcasses raw material is heavy with water, 90～120 minutes, be cooled to 25 ℃, utilize filter that extract is filtered, carry out water-oil separating with cyclone separator again and obtain extract, add neutral proteinase by 0.2% extract weight ratio, at 50 ℃, hydrolysis under 90 minutes conditions is at 98 ℃, passivation neutral proteinase under 15 minutes conditions, be cooled to 30 ℃, add 1.5% lactic acid acidolysis 1h, with the neutralization of 1% food-grade sodium carbonate, heating concentrates, homogeneous, the paste product;
(2) preparation of yeast extract: Saccharomyces cerevisiae or brewer's yeast, sieve, wash, separate, clean with 5% saleratus solution, add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition, at 98 ℃, 15 minutes passivation protease, the separated yeast slag, yeast extract concentrates and is spray dried to local flavor yeast extract finished product;
(3) preparation of rich calcium type chicken flavor condiment: the rich calcium chicken extract of step (1), step (2) yeast extract and refining chicken fat, glycoconjugate, monosodium glutamate, fine salt, nucleotides, skimmed soybean protein powder, compound amino acid, spice are stirred by proportioning, be heated to 105 ± 5 ℃, react after 40 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery;
(4) product detects qualified back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102817593A CN102396692B (en) | 2010-09-15 | 2010-09-15 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
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| CN2010102817593A CN102396692B (en) | 2010-09-15 | 2010-09-15 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
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| CN102396692A CN102396692A (en) | 2012-04-04 |
| CN102396692B true CN102396692B (en) | 2013-08-14 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947998A (en) * | 2014-04-09 | 2014-07-30 | 浙江省农业科学院 | Polypeptide chicken flavor and preparation method thereof |
| CN105410856A (en) * | 2015-11-26 | 2016-03-23 | 黄山学院 | Composite seasoning salt rich in organic selenium and preparation method of composite seasoning salt |
| CN109805350A (en) * | 2019-03-13 | 2019-05-28 | 山东天博食品配料有限公司 | A kind of tart flavour chicken soup cream and preparation method thereof |
| CN111642728B (en) * | 2020-06-30 | 2022-08-23 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thick chicken powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242166A (en) * | 1998-07-22 | 2000-01-26 | 尧京德 | Chicken extract sauce and method for preparing same |
| CN1471853A (en) * | 2003-06-27 | 2004-02-04 | 于连富 | Marrow extract |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN101390602A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural meat flavor essence |
| CN101569392A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Yeast extract with chicken flavor and production method thereof |
-
2010
- 2010-09-15 CN CN2010102817593A patent/CN102396692B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242166A (en) * | 1998-07-22 | 2000-01-26 | 尧京德 | Chicken extract sauce and method for preparing same |
| CN1471853A (en) * | 2003-06-27 | 2004-02-04 | 于连富 | Marrow extract |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN101569392A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Yeast extract with chicken flavor and production method thereof |
| CN101390602A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural meat flavor essence |
Non-Patent Citations (2)
| Title |
|---|
| 啤酒酵母抽提物的制备及其在食品工业中的应用;袁仲等,;《中国酿造》;20081015(第19期);67-69页 * |
| 袁仲等,.啤酒酵母抽提物的制备及其在食品工业中的应用.《中国酿造》.2008,(第19期), |
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