CN103734652B - A kind of preparation method of nutritious flavouring powder of Salt roasted chicken local flavor - Google Patents
A kind of preparation method of nutritious flavouring powder of Salt roasted chicken local flavor Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The present invention relates to technical field of food additives, more specifically, relate to a kind of Salt roasted chicken processing byproduct thick gravy, chicken bone and meat mincing of utilizing and prepare the preparation method of Salt roasted chicken flavor nutrition toppings for raw material.The hydrolyzed protein liquid that the chicken bone produced in stew in soy sauce Salt roasted chicken process and/or meat mincing obtain through enzymolysis by the present invention with prepare thick gravy that Salt roasted chicken produces composite after adopt spray drying technology to prepare nutritious flavouring powder; It is 1:2 ~ 2:1 that described hydrolyzed protein liquid and thick gravy carry out composite percent mass ratio.The toppings that the present invention prepares are nutritious, and have the baked fragrance of strong Yan and honest nature bone fragrance, product is even, fine and smooth pale yellow powder, can be widely used in the seasoning and seasoning of various food.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, relate to nutritious flavouring powder with Salt roasted chicken local flavor that one utilizes Salt roasted chicken processing byproduct (thick gravy, chicken bone and meat mincing) to prepare for raw material and preparation method thereof.
Background technology
Salt roasted chicken is the traditional properties food that Guangdong has strong local characteristic, with a long history, is famous at home and abroad.Tradition Salt roasted chicken smears chicken by the batching such as salt, Sha Jiang, and then paper using wraps and imbeds in crude salt, makes that chicken is slow bakedly ripely to be formed by heating crude salt.There is the features such as unique flavor, attractive color, mouthfeel be good, nutritious, deeply like by consumer.Suitability for industrialized production Salt roasted chicken mainly with freezing divided chicken (chicken leg, chicken wings, chicken block) for raw material, through thawing, stew in soy sauce, pruning, oven dry, vacuum packaging, the process such as sterilization is refining forms.One of important procedure that stew in soy sauce Shi Salt roasted chicken is produced.The food additives such as spice, capsicum, tasty agents, monascorubin are become thick gravy in proportion with water mixing infusion, then the chicken after pickling, precooking is put into thick gravy boiling certain hour.
In stew in soy sauce process, in chicken, chicken fat, collagen and some solable matters are dissolved in thick gravy, be dissolved in one, make thick gravy nutrition very abundant, unique flavor with the flavor components of spice and other additive various.But after thick gravy generally reuses 6 ~ 7 times, often as waste discharge, this not only causes huge waste, the nutriment that also can be rich in because of thick gravy is easy to corrupt and causes serious environmental pollution.At present effective recovery and utilization technology is lacked to discarded thick gravy.
Chicken bone and meat mincing are leftover pieces that the chicken nugget after stew in soy sauce produces by pruning operation.General by 60 tons of Salt roasted chicken processing outputs every day, about 2 tons of corner meat mincing and 10 tons of pigeon breast bones can be produced.Containing abundant nutrition and functional component in chicken bone, protein content is high, and wherein 90% is collagen, ossein, chondroitin, have and strengthen subcutaneous cell metabolism, the effect delayed senility, the soluble protein of SPP1 still comparatively full price, biological value is high, is a kind of protein sources of high-quality.In addition in chicken bone containing the various trace elements of needed by human, Ca content be in chicken more than 3 times, calcium-phosphorus ratio is 2:1, and be the optimal proportion of absorption of human body calcium phosphorus, its effect of supplemented calcium is better than milk.At present about mostly the researches and exploitation of chicken bone meat mincing is with fresh or simple finished broken kindred for processing object, and to through overcuring and the rare report of research of the chicken bone of seasoning and meat mincing.These are had the chicken bone of the baked taste of Yan and meat mincing to be used as feed and to sell cheap by current most Salt roasted chicken processing enterprise, and added value is very low.
The technology report adopting fowl skeleton to prepare toppings is had in prior art, such as, application number be 201110180833.7 a kind of biological enzyme technology that application discloses utilize fowl skeleton to produce the production technology of nutritious flavouring powder, application number is also disclose the production technology that a kind of enzyme process comprehensive utilization of avian skeleton produces nutritious flavouring powder in the patent application of 201110180823.3.But the fowl skeleton adopted in existing patented technology is all the fresh fowl skeleton without any process, the reutilization technology schemes that a large amount of discarded thick gravy, chicken bone and the meat mincing of not producing the generation of stew in soy sauce Salt roasted chicken for commercial run provide.A large amount of discarded thick gravy, chicken bone and meat mincing that commercial run production stew in soy sauce Salt roasted chicken produces have passed through in process to be pickled and stew in soy sauce, its bony structures and nutrition, local flavor have very big difference, thus utilize its every process conditions preparing toppings and prior art to there is marked difference.And be all employing two step enzymolysis and fermentation process in prior art, complex process, is difficult to control.
The recycling solution that a large amount of discarded thick gravy, chicken bone and meat mincing that current shortage produces for stew in soy sauce Salt roasted chicken propose.
Summary of the invention
The object of this invention is to provide a kind of preparation method with the nutritious flavouring powder of Salt roasted chicken local flavor, effectively solve that stew in soy sauce Salt roasted chicken processing byproduct (thick gravy, chicken bone and meat mincing) lacks effective recycling, causes thick gravy, chicken bone and meat mincing added value is low, the technical problem of the wasting of resources and disposal.
Another object of the present invention is to provide the nutritious flavouring powder with Salt roasted chicken local flavor that described method prepares.
Object of the present invention is achieved by the following technical programs:
The hydrolyzed protein liquid that the chicken bone produced in stew in soy sauce Salt roasted chicken process and/or meat mincing obtain through enzymolysis by the present invention with prepare thick gravy that Salt roasted chicken produces composite after adopt spray drying technology to prepare nutritious flavouring powder; It is 1:2 ~ 2:1 that described hydrolyzed protein liquid and thick gravy carry out composite percent mass ratio.
Described hydrolyzed protein liquid add after described chicken bone and/or meat mincing boiling are pulverized account for chicken bone and/or meat mincing quality 0.5% ~ 2.0%, supernatant that the compound fertilizer production enzymolysis of 500LAPU/g obtains.
Preferably, described hydrolyzed protein liquid and thick gravy carry out composite percent mass ratio is 1:1.5.
Although the composition contained by every a collection of thick gravy can be distinguished to some extent, bring some fine distinctions on local flavor, but in suitability for industrialized production, batching is consistent substantially, the impact that brings of described difference is little, and with the chicken bone produced in stew in soy sauce Salt roasted chicken process, chicken enzymolysis liquid is composite can prepare the toppings with Salt roasted chicken local flavor.
In order to ensure the uniformity of the toppings quality and flavor that different batches prepares further, preferred technical scheme is, adopts the thick gravy after 6 ~ 7 stew in soy sauce Salt roasted chicken, more preferably 7 times.The composition of the thick gravy after 6 ~ 7 stew in soy sauces tends towards stability, and has strong Salt roasted chicken special favor with described chicken bone and/or the composite toppings obtained of meat mincing enzymolysis liquid.
Chicken bone, chicken and thick gravy with producing in a collection of production routine can be adopted to carry out forming a complete production network toppings.
Based on basic technical scheme of the present invention, a kind of simple preferred preparation method is provided, comprises the following steps:
S1. pretreatment of raw material: the leftover pieces chicken bone and/or meat mincing of pruning operation generation in stew in soy sauce Salt roasted chicken block process are placed in 110 DEG C ~ 130 DEG C boiling 20min ~ 30min in high-pressure sterilizing pot, pulverize, make meat bone mud;
S2. regulate pH: get S1 gained meat bone mud in container, add deionized water to certain concentration of substrate, and adjust ph to 5.0 ~ 7.0;
S3. enzyme digestion reaction: add compound fertilizer production in said vesse, keeps temperature to be 40 DEG C ~ 60 DEG C, enzymolysis 2h ~ 5h; S4. go out ferment treatment: the boiling water bath that the reaction system after S3 enzymolysis is placed in 100 DEG C is carried out the ferment treatment 5min ~ 10min that goes out;
S5. enzymolysis liquid is separated: after the enzymolysis liquid centrifugal treating after the enzyme that gone out by S4, namely separation of supernatant obtains hydrolyzed protein liquid;
The enzymolysis liquid after enzyme that S4 can be gone out is placed in centrifuge, centrifugal treating 15min ~ 20min under rotating speed is 4000r/min.
S6. concentration: by S5 hydrolyzed protein liquid with Salt roasted chicken thick gravy carries out decompression distillation process respectively, content sample liquid being concentrated into solid content is 12% ~ 20%;
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to certain ratio, and the mixed liquor that stirs to obtain;
S8. homogeneous process: add wall material filler in S7 gained mixed liquor, be heated to about 60 DEG C after mixing, homogeneous process; Also can need to add flavor enhancement and filler according to taste simultaneously, be heated to about 60 DEG C after mixing, homogeneous process;
S9. spraying dry: by the mixed liquor spraying dry after homogeneous process, obtained nutritious flavouring powder.
Preferably, in pretreatment of raw material described in S1, described pulverizing be by boiling after chicken bone, meat mincing in high speed disintegrator, be ground into the meat bone mud that particle diameter is 5mm ~ 10mm.
Preferably, concentration of substrate described in S2 is by mass percentage, and meat bone mud concentration is 10% ~ 40%.The control method of described pH value is conventional with reference to the art, also can adopt volume by volume concentration be 20% watery hydrochloric acid or NaOH dope regulate.
Preferably, compound fertilizer production enzyme activity described in S3 is 500LAPU/g (Mei Kemeizhong leucine aminopeptidase unit), and account for the mass percent of meat bone mud by enzyme, enzyme dosage is 0.5% ~ 2.0%.
Preferably, composite described in S7, by mass percentage, it is 1:2 ~ 2:1 that hydrolyzed protein liquid and thick gravy carry out composite mass ratio, and more preferred ratio is 1:1.5.
The selection of flavor enhancement described in S8 and filler and addition according to taste needs, can be determined with reference to routine techniques.Preferably, flavor enhancement provided by the invention is made up of salt and monosodium glutamate, and filler (wall material) adopts beta-schardinger dextrin-, its consumption is by the mass percent of composite mixed liquor, salt is 1% ~ 5%, and monosodium glutamate is 5% ~ 10%, and beta-schardinger dextrin-is 20% ~ 50%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 20MPa ~ 50MPa pressure.
Preferably, spray-dired hot blast temperature described in S9 is 160 DEG C ~ 190 DEG C, and feed rate is 20mL/min ~ 50mL/min.
The invention provides the toppings that above-mentioned preparation method prepares, described toppings are nutritious, have the baked fragrance of strong Yan, and product is even, fine and smooth Powdered, for faint yellow.
Beneficial effect of the present invention is:
1. the present invention adopts the chicken bone, the meat mincing that produce in thick gravy and stew in soy sauce Salt roasted chicken process to be that primary raw material is composite through the protein liquid that enzymolysis obtains, and prepares the nutritious flavouring powder of characteristic Salt roasted chicken local flavor.Nutrition composition in thick gravy is very abundant, form primarily of sodium chloride, protein, fat, amino acid, nucleotides and fragrance matter, in thick gravy, amino acid content is abundant, composition is comprehensive, its total amino acid content reaches 976mg/100mL, particularly 8 seed amino acid content of needed by human are very high, account for more than 20% of whole free aminoacid content.Also containing multiple flavor substances such as hydro carbons, organic acid and ester classes in thick gravy, wherein with Ethyl p-methoxy-silicate, butyl dodecanoate, diethyl phthalate, dodecoic acid-1-Methylethyl ester, ethyl cinnamate etc. for the Ester of representative is in the majority, account for about 80% of whole fragrance matter, especially the thick gravy after 6 ~ 7 stew in soy sauce Salt roasted chicken, ingredient stability.Chicken bone, meat mincing that stew in soy sauce is crossed not only maintain Salt roasted chicken local flavor specific to Salt roasted chicken, and containing abundant ossein and chondroitin in chicken bone, the micronutrient levels of the needed by human such as calcium, iron, zinc, selenium is also very abundant.The present invention is directed to chicken bone, meat mincing summary obtains scientific and reasonable zymolysis technique scheme, the toppings prepared after the chicken bone obtained, meat mincing enzymolysis protein liquid and thick gravy are composite are nutritious, there is the baked fragrance of strong Yan and honest nature bone fragrance, product is even, fine and smooth pale yellow powder, can be widely used in the seasoning and seasoning of various food.
2. further, the chicken bone after stew in soy sauce, meat mincing are made meat bone mud by the method that the present invention adopts autoclaving and high speed disintegrator to pulverize, and the particle diameter of meat bone mud can be made more tiny, enzyme digestion reaction area is increased greatly, accelerate the stripping of effective ingredient; Adopt compound fertilizer production to carry out enzymolysis to meat bone mud, effective ingredient in meat bone mud is fully decomposed, promotes and improve the local flavor of hydrolyzate; The toppings obtained are made to produce strong fragrance by drying process with atomizing.
3. instant invention overcomes in existing patented technology the technological deficiency of the complicated operation adopting two step enzymolysis and fermentation process to bring, successfully prepare the toppings with Salt roasted chicken local flavor by a simple step enzymolysis processing.
4. the present invention successfully recycles a large amount of discarded thick gravy, chicken bone and the meat mincing that stew in soy sauce Salt roasted chicken produces, and gives the added value that these discarded objects are higher, solves handling problems, turn waste into wealth, protection of the environment, have great importance.
Accompanying drawing explanation
Figure 1 Yan baked flavor seasoning powder technological process of production schematic diagram.
Detailed description of the invention
Technological process of production schematic diagram of the present invention is shown in that shown in accompanying drawing 1, the invention will be further described below in conjunction with the drawings and specific embodiments.Unless stated otherwise, the reagent raw material adopted in the embodiment of the present invention is conventional commercial reagent raw material, and unless stated otherwise, the equipment that the present invention adopts and method are equipment and the method for the art routine.
Embodiment 1
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on 110 DEG C of boiling 25min in high-pressure sterilizing pot, then adopts high speed disintegrator to pulverize, makes meat bone mud.Described meat bone mud pellet footpath is 9.5mm.
S2. regulate pH: take 100g meat bone mud in container, add deionized water and make the mass percentage concentration of meat bone mud be 12%, and regulate pH to 5.5, (thunder magnetic PHS-2F type pH meter can be adopted to detect).
S3. enzyme digestion reaction: the mass percent accounting for meat bone mud by enzyme, adds 0.5% compound fertilizer production in said vesse, and keep temperature to be 40 DEG C, enzymolysis time is 2h.
S4. go out ferment treatment: the boiling water bath reaction system after enzymolysis being placed in 100 DEG C carries out the ferment treatment 6min that goes out.
S5. enzymolysis liquid is separated: the enzymolysis liquid after the enzyme that goes out is placed in centrifuge, and centrifugal treating 15min under rotating speed is 4000r/min, namely separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: by said hydrolyzed protein liquid and after 5 stew in soy sauce process Salt roasted chicken thick gravy carry out decompression distillation process respectively, content sample liquid being concentrated into solid content is 12%.
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the ratio of 2:1, and stir.
S8. homogeneous process: add flavor enhancement and filler in above-mentioned mixed liquor, obtained mixed liquor, is heated to 60 DEG C, then carries out homogeneous process by high pressure homogenizer by mixed liquor.Described flavor enhancement is made up of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 1%, and monosodium glutamate is 5%, and beta-schardinger dextrin-is 20%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 25MPa pressure.
S9. spraying dry: the mixed liquor after homogeneous process is carried out by spray drying device process of dusting, obtained nutritious flavouring powder.In described spraying dry, hot blast temperature is 160 DEG C, and feed rate is 45mL/min.
By toppings prepared by embodiment 1 method, protein content is 12.5%, and moisture is 4.6%, NaCl content is 1.65%.
Toppings embodiment 1 prepared are 68 points through 7 expert sensory's scorings, and sensory evaluation scores standard is shown in Table 1:
Table 1 sensory evaluation scores standard
Embodiment 2
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on 120 DEG C of boiling 25min in high-pressure sterilizing pot, then adopts high speed disintegrator to pulverize, makes meat bone mud.Described meat bone mud pellet footpath is 7.0mm.
S2. regulate pH: take 100g meat bone mud in container, add deionized water and make the mass percentage concentration of meat bone mud be 20%, and regulate pH to 6.0.
S3. enzyme digestion reaction: the mass percent accounting for meat bone mud by enzyme, adds 1.0% compound fertilizer production in said vesse, and keep temperature to be 45 DEG C, enzymolysis time is 3h.
S4. go out ferment treatment: the boiling water bath reaction system after enzymolysis being placed in 100 DEG C carries out the ferment treatment 6min that goes out.
S5. enzymolysis liquid is separated: the enzymolysis liquid after the enzyme that goes out is placed in centrifuge, and centrifugal treating 17min under rotating speed is 4000r/min, namely separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: by said hydrolyzed protein liquid and after 6 stew in soy sauce process Salt roasted chicken thick gravy carry out decompression distillation process respectively, content sample liquid being concentrated into solid is 15%.
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the ratio of 1.5:1, and stir.
S8. homogeneous process: add flavor enhancement and filler in above-mentioned mixed liquor, obtained mixed liquor, is heated to 60 DEG C, then carries out homogeneous process by high pressure homogenizer by mixed liquor.Described flavor enhancement is made up of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 2%, and monosodium glutamate is 7%, and beta-schardinger dextrin-is 25%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 30MPa pressure.
S9. spraying dry: the mixed liquor after homogeneous process is carried out by spray drying device process of dusting, obtained nutritious flavouring powder.In described spraying dry, hot blast temperature is 170 DEG C, and feed rate is 40mL/min.
The toppings protein content prepared by embodiment 2 is 15.8%, and moisture is 4.1%, NaCl content is 2.73%.
Toppings embodiment 2 prepared are 85 points through 7 expert sensory's scorings, and sensory evaluation scores standard is shown in Table 1.
Embodiment 3
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on 125 DEG C of boiling 30min in high-pressure sterilizing pot, then adopts high speed disintegrator to pulverize, makes meat bone mud.Described meat bone mud pellet footpath is 5.2mm.
S2. regulate pH: take 100g meat bone mud in container, add deionized water and make the mass percentage concentration of meat bone mud be 25%, and regulate pH to 6.5.
S3. enzyme digestion reaction: the mass percent accounting for meat bone mud by enzyme, adds 1.5% compound fertilizer production in said vesse, and keep temperature to be 50 DEG C, enzymolysis time is 4h.
S4. go out ferment treatment: the boiling water bath reaction system after enzymolysis being placed in 100 DEG C carries out the ferment treatment 10min that goes out.
S5. enzymolysis liquid is separated: the enzymolysis liquid after the enzyme that goes out is placed in centrifuge, and centrifugal treating 20min under rotating speed is 4000r/min, namely separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: by said hydrolyzed protein liquid and after 7 stew in soy sauce process Salt roasted chicken thick gravy carry out decompression distillation process respectively, content sample liquid being concentrated into solid is 17%.
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the ratio of 1:1.5, and stir.
S8. homogeneous process: add flavor enhancement and filler in above-mentioned mixed liquor, obtained mixed liquor, is heated to 60 DEG C, then carries out homogeneous process by high pressure homogenizer by mixed liquor.Described flavor enhancement is made up of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 3%, and monosodium glutamate is 8%, and beta-schardinger dextrin-is 30%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 35MPa pressure.
S9. spraying dry: the mixed liquor after homogeneous process is carried out by spray drying device process of dusting, obtained nutritious flavouring powder.In described spraying dry, hot blast temperature is 180 DEG C, and feed rate is 35mL/min.
The toppings protein content prepared by embodiment 3 is 19.5%, and moisture is 3.2%, NaCl content is 4.35%.
Toppings embodiment 3 prepared are 96 points through 7 expert sensory's scorings, and sensory evaluation scores standard is shown in Table 1.
Embodiment 4
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on 130 DEG C of boiling 20min in high-pressure sterilizing pot, then adopts high speed disintegrator to pulverize, makes meat bone mud.Described meat bone mud pellet footpath is 6.0mm.
S2. regulate pH: take 100g meat bone mud in container, add deionized water and make the mass percentage concentration of meat bone mud be 40%, and regulate pH to 7.0.
S3. enzyme digestion reaction: the mass percent accounting for meat bone mud by enzyme, adds 2.0% compound fertilizer production in said vesse, and keep temperature to be 60 DEG C, enzymolysis time is 5h.
S4. go out ferment treatment: the boiling water bath reaction system after enzymolysis being placed in 100 DEG C carries out the ferment treatment 8min that goes out.
S5. enzymolysis liquid is separated: the enzymolysis liquid after the enzyme that goes out is placed in centrifuge, and centrifugal treating 18min under rotating speed is 4000r/min, namely separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: by said hydrolyzed protein liquid and after 7 stew in soy sauce process Salt roasted chicken thick gravy carry out decompression distillation process respectively, content sample liquid being concentrated into solid is 20%.
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the ratio of 1:2, and stir.
S8. homogeneous process: add flavor enhancement and filler in above-mentioned mixed liquor, obtained mixed liquor, is heated to 60 DEG C, then carries out homogeneous process by high pressure homogenizer by mixed liquor.Described flavor enhancement is made up of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 5%, and monosodium glutamate is 10%, and beta-schardinger dextrin-is 50%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 50MPa pressure.
S9. spraying dry: the mixed liquor after homogeneous process is carried out by spray drying device process of dusting, obtained nutritious flavouring powder.In described spraying dry, hot blast temperature is 190 DEG C, and feed rate is 25mL/min.
The toppings protein content prepared by embodiment 4 is 22.4%, and moisture is 2.9%, NaCl content is 6.27%.
Toppings embodiment 4 prepared are 92 points through 7 expert sensory's scorings, and sensory evaluation scores standard is shown in Table 1.
Embodiment 5
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on 125 DEG C of boiling 25min in high-pressure sterilizing pot, then adopts high speed disintegrator to pulverize, makes meat bone mud.Described meat bone mud pellet footpath is 6.2mm.
S2. regulate pH: take 100g meat bone mud in container, add deionized water and make the mass percentage concentration of meat bone mud be 30%, and regulate pH to 6.5.
S3. enzyme digestion reaction: the mass percent accounting for meat bone mud by enzyme, adds 1.5% compound fertilizer production in said vesse, and keep temperature to be 50 DEG C, enzymolysis time is 3.5h.
S4. go out ferment treatment: the boiling water bath reaction system after enzymolysis being placed in 100 DEG C carries out the ferment treatment 10min that goes out.
S5. enzymolysis liquid is separated: the enzymolysis liquid after the enzyme that goes out is placed in centrifuge, and centrifugal treating 20min under rotating speed is 4000r/min, namely separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: by said hydrolyzed protein liquid and after 7 stew in soy sauce process Salt roasted chicken thick gravy carry out decompression distillation process respectively, content sample liquid being concentrated into solid is 16%.
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the ratio of 1:1, and stir.
S8. homogeneous process: add flavor enhancement and filler in above-mentioned mixed liquor, obtained mixed liquor, is heated to 60 DEG C, then carries out homogeneous process by high pressure homogenizer by mixed liquor.Described flavor enhancement is made up of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 4%, and monosodium glutamate is 8%, and beta-schardinger dextrin-is 40%.After flavor enhancement and filler add mix and blend, homogeneous process 2 times under 40MPa pressure.
S9. spraying dry: the mixed liquor after homogeneous process is carried out by spray drying device process of dusting, obtained nutritious flavouring powder.In described spraying dry, hot blast temperature is 180 DEG C, and feed rate is 30mL/min.
The toppings protein content prepared by embodiment 5 is 17.8%, and moisture is 3.7%, NaCl content is 5.12%.
Toppings embodiment 5 prepared are 93 points through 7 expert sensory's scorings, and sensory evaluation scores standard is shown in Table 1.
Claims (6)
1. the preparation method of the toppings of a Salt roasted chicken local flavor, it is characterized in that, after the thick gravy that the hydrolyzed protein liquid chicken bone produced and meat mincing obtained through enzymolysis and the described stew in soy sauce Salt roasted chicken of preparation produce is composite, adopt spray drying technology to prepare nutritious flavouring powder in stew in soy sauce Salt roasted chicken process; Specifically comprise the following steps:
S1. pretreatment of raw material: be placed in high-pressure sterilizing pot by the chicken bone produced in stew in soy sauce Salt roasted chicken process and meat mincing, in 110 DEG C ~ 130 DEG C boiling 20min ~ 30min, pulverizes, makes the meat bone mud that particle diameter is 5mm ~ 10mm;
S2. pH is regulated: get S1 gained meat bone mud in container, adding deionized water to meat bone mud mass percent concentration is 10% ~ 40%, and adjust ph to 5.0 ~ 7.0;
S3. enzyme digestion reaction: add compound fertilizer production in container described in S2, keeps temperature to be 40 DEG C ~ 60 DEG C, enzymolysis 2h ~ 5h;
S4. go out ferment treatment: the boiling water bath that the reaction system after S3 enzymolysis is placed in 100 DEG C is carried out the ferment treatment 5min ~ 10min that goes out;
S5. enzymolysis liquid is separated: the enzymolysis liquid centrifugal treating after the enzyme that gone out by S4, and namely separation of supernatant obtains hydrolyzed protein liquid;
S6. concentration: by S5 hydrolyzed protein liquid with Salt roasted chicken thick gravy carries out decompression distillation process respectively, content sample liquid being concentrated into solid content is 12% ~ 20%;
S7. raw material is composite: carry out composite by above-mentioned concentrated hydrolyzed protein liquid and thick gravy according to the percent mass ratio of 1:2 ~ 2:1, and the mixed liquor that stirs to obtain;
S8. homogeneous process: add flavor enhancement and filler in S7 gained mixed liquor, heating after mixing, homogeneous process;
S9. spraying dry: by the mixed liquor spraying dry after homogeneous process, obtained nutritious flavouring powder;
Wherein, compound fertilizer production enzyme activity described in S3 is 500LAPU/g, accounts for the mass percent of meat bone mud by enzyme, and enzyme dosage is 0.5% ~ 2.0%.
2. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, it is characterized in that, it is 1:1.5 that described hydrolyzed protein liquid and thick gravy carry out composite percent mass ratio.
3. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, is characterized in that, described thick gravy is through the later thick gravy of 6 ~ 7 stew in soy sauce Salt roasted chicken.
4. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, it is characterized in that, flavor enhancement described in S8 is made up of salt and monosodium glutamate, filler is beta-schardinger dextrin-, its consumption is by the mass percent of composite mixed liquor, salt is 1% ~ 5%, and monosodium glutamate is 5% ~ 10%, and beta-schardinger dextrin-is 20% ~ 50%; Described homogeneous process is homogeneous process 2 times under 20MPa ~ 50MPa pressure.
5. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, it is characterized in that, spray-dired hot blast temperature described in S9 is 160 DEG C ~ 190 DEG C, and feed rate is 20mL/min ~ 50mL/min.
6. preparation method described in claim 1 prepares the toppings of Salt roasted chicken local flavor.
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| CN102283398A (en) * | 2011-06-27 | 2011-12-21 | 山东中科凤祥生物工程有限公司 | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid |
| CN102919389A (en) * | 2012-10-26 | 2013-02-13 | 华南农业大学 | Refining method for separating chicken oil by using salt roasted chicken marinade and preparation method for chicken oil powder |
| CN102987315A (en) * | 2012-08-30 | 2013-03-27 | 广东美味鲜调味食品有限公司 | Pure chicken powder and preparation method and application thereof |
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| CN101856367A (en) * | 2010-03-02 | 2010-10-13 | 福州大学 | Preparation method of chicken bone paste zymolyte with antioxidant activity |
| CN102283398A (en) * | 2011-06-27 | 2011-12-21 | 山东中科凤祥生物工程有限公司 | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid |
| CN102987315A (en) * | 2012-08-30 | 2013-03-27 | 广东美味鲜调味食品有限公司 | Pure chicken powder and preparation method and application thereof |
| CN102919389A (en) * | 2012-10-26 | 2013-02-13 | 华南农业大学 | Refining method for separating chicken oil by using salt roasted chicken marinade and preparation method for chicken oil powder |
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