CN104172066A - Processing technology for chicken seasoning with hericium erinaceus flavor - Google Patents
Processing technology for chicken seasoning with hericium erinaceus flavor Download PDFInfo
- Publication number
- CN104172066A CN104172066A CN201410338878.6A CN201410338878A CN104172066A CN 104172066 A CN104172066 A CN 104172066A CN 201410338878 A CN201410338878 A CN 201410338878A CN 104172066 A CN104172066 A CN 104172066A
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- Prior art keywords
- hericium erinaceus
- chicken
- mixture
- chicken carcasses
- processing technology
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing technology for a chicken seasoning with hericium erinaceus flavor. The processing technology comprises the following steps of: drying chicken bone and hericium erinaceus (dry mushrooms or fresh edible fungi) at low temperature of 55-65 DEG C; respectively smashing the chicken bone and the hericium erinaceus, then, respectively sieving the smashed chicken bone and hericium erinaceus by using a screen with the mesh number ranging from 40-80, and then, mixing the chicken bone and the hericium erinaceus which are in the mass ratio of larger than or equal to 5; puffing the chicken bone and hericium erinaceus mixture; carrying out super smashing on the puffed chicken bone and hericium erinaceus mixture to ensure that the passing rate of the puffed chicken bone and hericium erinaceus mixture passing through a screen with the mesh number ranging from 100-160 is up to 95%; adding 5-20 times of water into the chicken bone and hericium erinaceus mixture to carry out enzymolysis; sterilizing by cooking the chicken bone and hericium erinaceus mixture subjected to enzymolysis; and carrying out vacuum concentration. The processing technology for the chicken seasoning with hericium erinaceus flavor is simple in operation; and the prepared seasoning has a health-care effect.
Description
Technical field
The present invention relates to a kind of flavoring processing technology, relate in particular to a kind of processing technology with Hericium erinaceus flavored chicken taste flavoring.
Background technology
All kinds of cuisines of food and drink can be used various flavorings conventionally, as chickens' extract, chicken powder, sugar, starch etc.Current above-mentioned flavoring complex manufacturing technology, and conventionally only as flavoring, use, other effects such as health care do not possessed.
Thereby, urgently a kind of simple to operate, and the flavoring of making has the processing technology with Hericium erinaceus flavored chicken taste flavoring of health-care efficacy.
Summary of the invention
The object of the present invention is to provide a kind of simple to operately, and the flavoring of making has the processing technology with Hericium erinaceus flavored chicken taste flavoring of health-care efficacy.
To achieve these goals, technical scheme of the present invention is: a kind of processing technology with Hericium erinaceus flavored chicken taste flavoring is provided, comprise the following steps: first step, chicken carcasses and Hericium erinaceus are provided, described Hericium erinaceus is dry mushroom or fresh mushroom, described chicken carcasses and Hericium erinaceus are carried out to the low temperature drying of 55 degrees Celsius to 65 degrees Celsius, chicken carcasses and Hericium erinaceus moisture are consistent; Second step, chicken carcasses and Hericium erinaceus are pulverized respectively, then by the chicken carcasses after pulverizing and Hericium erinaceus respectively through the screen cloth of 40 to 80 order numbers, afterwards chicken carcasses and Hericium erinaceus through screen cloth are mixed, make the mixing quality ratio of chicken carcasses and described Hericium erinaceus be more than or equal to 5; Third step, carries out expanded to the mixture of chicken carcasses and described Hericium erinaceus; The 4th step, carries out super pulverizing to the mixture of the chicken carcasses after expanded and Hericium erinaceus, and the mixture that makes chicken carcasses and Hericium erinaceus reaches 95% by the percent of pass of the screen cloth of 100 to 160 order numbers; The 5th step, in carrying out enzymolysis through adding water in the chicken carcasses of super pulverizing and the mixture of Hericium erinaceus, the quality of water is 5 times to 20 times of mixture of chicken carcasses and Hericium erinaceus; The 6th step, carries out cooking disinfection by the mixture of the chicken carcasses after enzymolysis and Hericium erinaceus, makes the mixture of chicken carcasses and Hericium erinaceus in curing in water and sterilizing; The 7th step, carries out Vacuum Concentration to the mixture of the chicken carcasses after cooking disinfection and Hericium erinaceus.
The temperature of in first step, described chicken carcasses and Hericium erinaceus being carried out to low temperature drying is 60 degrees Celsius.
In third step, the mixture of chicken carcasses and described Hericium erinaceus is carried out expandedly by twin (double) screw extruder, realizing.
In the 5th step, in enzymolysis, enzyme used is a kind of or more than one mixtures in trypsase, compound protease, papain, bromelain.
In the 5th step, enzymolysis enzyme used is compound protease.
In the 5th step, enzymolysis enzyme used is that mixing quality ratio is trypsase, compound protein and the papain of 1:2:1.
In the 6th step, the mixture of the chicken carcasses after enzymolysis and Hericium erinaceus is carried out to the residing air pressure of cooking disinfection and temperature and be respectively 0.12MPa and 121 degrees Celsius.
Compared with prior art, it is simple to operate that the present invention has the processing technology of Hericium erinaceus flavored chicken taste flavoring, and the flavoring of making has health-care efficacy.
By following description also by reference to the accompanying drawings, it is more clear that the present invention will become, and these accompanying drawings are used for explaining embodiments of the invention.
Accompanying drawing explanation
Fig. 1 is the step block diagram that the present invention has the processing technology of Hericium erinaceus flavored chicken taste flavoring.
The specific embodiment
With reference to figure 1, the processing technology that the present invention has Hericium erinaceus flavored chicken taste flavoring comprises the following steps: first step s1, chicken carcasses and Hericium erinaceus are provided, described Hericium erinaceus is dry mushroom or fresh mushroom, described chicken carcasses and Hericium erinaceus are carried out to the low temperature drying of 55 degrees Celsius to 65 degrees Celsius, chicken carcasses and Hericium erinaceus moisture are consistent; Second step s2, chicken carcasses and Hericium erinaceus are pulverized respectively, then by the chicken carcasses after pulverizing and Hericium erinaceus respectively through the screen cloth of 40 to 80 order numbers, afterwards chicken carcasses and Hericium erinaceus through screen cloth are mixed, make the mixing quality ratio of chicken carcasses and described Hericium erinaceus be more than or equal to 5; Third step s3, carries out expanded to the mixture of chicken carcasses and described Hericium erinaceus; The 4th step s4, carries out super pulverizing to the mixture of the chicken carcasses after expanded and Hericium erinaceus, and the mixture that makes chicken carcasses and Hericium erinaceus reaches 95% by the percent of pass of the screen cloth of 100 to 160 order numbers; The 5th step s5, in carrying out enzymolysis through adding water in the chicken carcasses of super pulverizing and the mixture of Hericium erinaceus, the quality of water is 5 times to 20 times of mixture of chicken carcasses and Hericium erinaceus; The 6th step s6, carries out cooking disinfection by the mixture of the chicken carcasses after enzymolysis and Hericium erinaceus, makes the mixture of chicken carcasses and Hericium erinaceus in curing in water and sterilizing; The 7th step s7, carries out Vacuum Concentration to the mixture of the chicken carcasses after cooking disinfection and Hericium erinaceus.
Preferably, the temperature of in first step s1, described chicken carcasses and Hericium erinaceus being carried out to low temperature drying is 60 degrees Celsius.
Preferably, carries out expandedly by twin (double) screw extruder, realizing to the mixture of chicken carcasses and described Hericium erinaceus in third step s3.
Preferably, in the 5th step s5, in enzymolysis, enzyme used is a kind of or more than one mixtures in trypsase, compound protease, papain, bromelain.
Preferably, in the 5th step s5, enzymolysis enzyme used is compound protease.
Preferably, in the 5th step s5, enzymolysis enzyme used is that mixing quality ratio is trypsase, compound protein and the papain of 1:2:1.
Preferably, carries out the residing air pressure of cooking disinfection and temperature and is respectively 0.12MPa and 121 degrees Celsius adding the chicken carcasses of water and the mixture of Hericium erinaceus in the 6th step s6.
The present invention has that the processing technology of Hericium erinaceus flavored chicken taste flavoring makes has Hericium erinaceus flavored chicken taste flavoring and can directly as major ingredient, be aided with salt, sugar, starch etc. as finished product, and the production auxiliary materials that also can be used as chicken flavoring is applied in food and drink or diet.
It is simple to operate that the present invention has the processing technology of Hericium erinaceus flavored chicken taste flavoring, and the flavoring of making has health-care efficacy.
Present invention is described for above combination most preferred embodiment, but the present invention is not limited to the embodiment of above announcement, and should contain the various modifications of carrying out according to the essence of the present embodiment, equivalent combinations.
Claims (7)
1. a processing technology with Hericium erinaceus flavored chicken taste flavoring, is characterized in that, comprises the following steps:
First step, provides chicken carcasses and Hericium erinaceus, and described Hericium erinaceus is dry mushroom or fresh mushroom, described chicken carcasses and Hericium erinaceus is carried out to the low temperature drying of 55 degrees Celsius to 65 degrees Celsius, and chicken carcasses and Hericium erinaceus moisture are consistent;
Second step, chicken carcasses and Hericium erinaceus are pulverized respectively, then by the chicken carcasses after pulverizing and Hericium erinaceus respectively through the screen cloth of 40 to 80 order numbers, afterwards chicken carcasses and Hericium erinaceus through screen cloth are mixed, make the mixing quality ratio of chicken carcasses and described Hericium erinaceus be more than or equal to 5;
Third step, carries out expanded to the mixture of chicken carcasses and described Hericium erinaceus;
The 4th step, carries out super pulverizing to the mixture of the chicken carcasses after expanded and Hericium erinaceus, and the mixture that makes chicken carcasses and Hericium erinaceus reaches 95% by the percent of pass of the screen cloth of 100 to 160 order numbers;
The 5th step, in carrying out enzymolysis through adding water in the chicken carcasses of super pulverizing and the mixture of Hericium erinaceus, the quality of water is 5 times to 20 times of mixture of chicken carcasses and Hericium erinaceus;
The 6th step, carries out cooking disinfection by the mixture of the chicken carcasses after enzymolysis and Hericium erinaceus, makes the mixture of chicken carcasses and Hericium erinaceus in curing in water and sterilizing;
The 7th step, carries out Vacuum Concentration to the mixture of the chicken carcasses after cooking disinfection and Hericium erinaceus.
2. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 1, is characterized in that: the temperature of in first step, described chicken carcasses and Hericium erinaceus being carried out to low temperature drying is 60 degrees Celsius.
3. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 1, is characterized in that: in third step, the mixture of chicken carcasses and described Hericium erinaceus is carried out expandedly by twin (double) screw extruder, realizing.
4. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 1, is characterized in that: in the 5th step, in enzymolysis, enzyme used is a kind of or more than one mixtures in trypsase, compound protease, papain, bromelain.
5. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 4, is characterized in that: in the 5th step, enzymolysis enzyme used is compound protease.
6. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 4, is characterized in that: in the 5th step, enzymolysis enzyme used is that mixing quality ratio is trypsase, compound protein and the papain of 1:2:1.
7. the processing technology with Hericium erinaceus flavored chicken taste flavoring as claimed in claim 1, is characterized in that: in the 6th step, by adding the chicken carcasses of water and the mixture of Hericium erinaceus, carry out the residing air pressure of cooking disinfection and temperature and be respectively 0.12MPa and 121 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338878.6A CN104172066A (en) | 2014-07-16 | 2014-07-16 | Processing technology for chicken seasoning with hericium erinaceus flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338878.6A CN104172066A (en) | 2014-07-16 | 2014-07-16 | Processing technology for chicken seasoning with hericium erinaceus flavor |
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| Publication Number | Publication Date |
|---|---|
| CN104172066A true CN104172066A (en) | 2014-12-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410338878.6A Pending CN104172066A (en) | 2014-07-16 | 2014-07-16 | Processing technology for chicken seasoning with hericium erinaceus flavor |
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| Country | Link |
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| CN (1) | CN104172066A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771848A (en) * | 2019-11-06 | 2020-02-11 | 江南大学 | Preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation |
| CN112167599A (en) * | 2020-10-15 | 2021-01-05 | 严园妹 | Instant seasoning containing hericium erinaceus and preparation method thereof |
| CN114027494A (en) * | 2021-12-10 | 2022-02-11 | 上海市农业科学院 | Flavor base material and preparation method and application thereof |
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| CN103202451A (en) * | 2013-04-27 | 2013-07-17 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
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2014
- 2014-07-16 CN CN201410338878.6A patent/CN104172066A/en active Pending
Patent Citations (6)
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| RU2346597C1 (en) * | 2007-08-07 | 2009-02-20 | Олег Иванович Квасенков | "spicy chicken soup" preserve preparation method |
| KR20130125212A (en) * | 2012-05-08 | 2013-11-18 | 정읍시 | Manufacturing methods of rubus coreanus-bulgogi |
| CN102657328A (en) * | 2012-05-31 | 2012-09-12 | 东莞市百味佳食品有限公司 | Method for extracting soluble nitrogen-containing compounds from edible fungi by combining screw extrusion with enzymolysis |
| CN103202451A (en) * | 2013-04-27 | 2013-07-17 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771848A (en) * | 2019-11-06 | 2020-02-11 | 江南大学 | Preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation |
| WO2021088179A1 (en) * | 2019-11-06 | 2021-05-14 | 江南大学 | Preparation method for extremely fresh composite condiment based on condiment freshness evaluation |
| CN112167599A (en) * | 2020-10-15 | 2021-01-05 | 严园妹 | Instant seasoning containing hericium erinaceus and preparation method thereof |
| CN114027494A (en) * | 2021-12-10 | 2022-02-11 | 上海市农业科学院 | Flavor base material and preparation method and application thereof |
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Application publication date: 20141203 |