CN104886672A - Original soup chicken liquid and production process thereof - Google Patents
Original soup chicken liquid and production process thereof Download PDFInfo
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- CN104886672A CN104886672A CN201410082236.4A CN201410082236A CN104886672A CN 104886672 A CN104886672 A CN 104886672A CN 201410082236 A CN201410082236 A CN 201410082236A CN 104886672 A CN104886672 A CN 104886672A
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- chicken extract
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Abstract
The invention relates to an original soup chicken liquid and a production process thereof. The original soup chicken liquid is composed of a frozen chicken with feathers stripped off, water, an emulsifier and a stabilizer and particularly is composed of the following components by the weight percentage: 25%-40% of the chicken with the feathers stripped off, 60%-75% of water, 0.02%-0.5% of the emulsifier and 0.5%-2% of the stabilizer. The production process of the original soup chicken liquid comprises the steps: crushing the frozen chicken with the feathers stripped off through a frozen meat mincer, adding water, steaming and cooking at a high temperature, grinding fine with a bone paste mill, emulsifying the ingredients, carrying out high pressure homogenization, carrying out high temperature instant sterilization, and carrying out aseptic filling, mouth sealing and package. The original soup chicken liquid has a natural and mellow aroma, has original liquid and soup, retains the whole chicken nutritional ingredients and natural flavor to the greatest extent, and is simple in production process and easy to popularize and apply.
Description
Technical field
The present invention relates to a kind of chicken extract and manufacture craft, particularly a kind of former soup chicken extract manufacture craft.
Background technology
Existing chicken extract mainly contains two kinds of manufacturing process, a kind of be with part Chicken extract add spice, food additives and flavouring manufacture purpose compound flavour enhancer, a kind of is extract concentrated concentrated chicken soup by Fresh Grade Breast, chicken carcasses thermophilic digestion, the former product lacks the natural flavour mountaineous of chicken soup and nutrition, latter loses a lot of lower boiling flavor substance in the process that high power is concentrated, and the pure Zhen lacking former soup is dense.
Summary of the invention
The object of the invention is the defect of the unnatural nutrition shortcoming of local flavor in order to overcome existing product or chicken soup natural flavor deficiency, invention a kind of with chicken, killed or stripped feather off through thermophilic digestion, be all made into the technique of the former soup of chicken after fine grinding.
The object of the invention is to be realized by following mode: a kind of former soup chicken extract, is characterized in that: configured by weight percentage by following raw materials according and form:
Freezing chicken, killed or stripped feather off 25%-40%;
Water 60%-75%;
Emulsifying agent 0.02%-0.5%;
Stabilizing agent 0.5%-2%.
A manufacture craft for aforesaid former soup chicken extract, it is characterized in that, step is as follows:
1). frozen meat grinder is broken: the chicken, killed or stripped feather off quick-frozen cleaned up before freezing adds inner packing, external packing is freezing deposits, external packing is removed during use, remove inner packing adjustment temperature between-10 DEG C ~ 0 DEG C, cleaning is rinsed, then drop into frozen meat grinder to rub, frozen meat grinder discharge opening panel aperture is 8-12mm;
2). add water and carry out thermophilic digestion: the chicken, killed or stripped feather off of rubbing through frozen meat grinder is put in digester, add chicken, killed or stripped feather off weight 1.5-2.5 drinking water doubly, airtight digester, interlayer is heated to central temperature 121 DEG C and maintains 40 minutes, then heating is stopped, interlayer passes into cooling water, and material in digester is cooled to 60 DEG C-70 DEG C;
3). filtration that bone mud is levigate: by levigate through 3 road bone mud mills for the material cooled, shine mesh screen by 200 orders and divide, obtain the chicken extract stoste after filtering;
4). batching emulsification: above-mentioned chicken extract stoste is proceeded in material-compound tank, add emulsifying agent, stabilizing agent, obtain emulsification chicken extract by high-speed emulsifying machine emulsification;
5). high-pressure homogeneous: the chicken extract after emulsification is obtained homogeneous former soup chicken extract by 60mpa-100mpa high pressure homogenizer homogeneous;
6). high-temperature short-time sterilization: by the former soup chicken extract after homogeneous by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 3-5 second, is stored in sterile storage tank;
7). sterile filling sealing packaging: the former soup chicken extract closed conveying of sterilizing is carried out filling to aseptic filler, sealing packaging.
Beneficial effect of the present invention: the present invention adopts such scheme, compared with prior art, directly pulverized by chicken, boiling, and by levigate for bone mud filtration, farthest remain nutritional labeling and the natural flavor of full chicken, manufacture craft is simple, is easy to apply.It is naturally mellow that this former soup chicken extract has fragrance, realizes the former soup of Normal juice.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Embodiment 1: a kind of former soup chicken extract, by freezing chicken, killed or stripped feather off, water, emulsifying agent, stabilizing agent forms, and each component percentage is by weight respectively: freezing chicken, killed or stripped feather off 33%; Water 65%; Emulsifying agent 0.2%; Stabilizing agent 1.8%.
The fabrication processing of described former soup chicken extract is as shown in Figure 1:
One. frozen meat grinder is broken: the chicken, killed or stripped feather off quick-frozen cleaned up before freezing adds inner packing, external packing is freezing deposits, external packing is removed during use, remove inner packing adjustment temperature between-10 DEG C ~ 0 DEG C, cleaning is rinsed, then drop into frozen meat grinder to rub, frozen meat grinder discharge opening panel aperture is 8-12mm;
Two. add water and carry out thermophilic digestion: the chicken, killed or stripped feather off of rubbing through frozen meat grinder is put in digester, add chicken, killed or stripped feather off weight 1.5-2.5 drinking water doubly, airtight digester, interlayer is heated to central temperature 121 DEG C and maintains 40 minutes, then heating is stopped, interlayer passes into cooling water, and material in digester is cooled to 60 DEG C-70 DEG C;
Three. filtration that bone mud is levigate: by levigate through 3 road bone mud mills for the material cooled, shine mesh screen by 200 orders and divide, obtain the chicken extract stoste after filtering;
Four. batching emulsification: above-mentioned chicken extract stoste is proceeded in material-compound tank, add emulsifying agent, stabilizing agent, obtain emulsification chicken extract by high-speed emulsifying machine emulsification;
Five. high-pressure homogeneous: the chicken extract after emulsification is obtained homogeneous former soup chicken extract by 60mpa-100mpa high pressure homogenizer homogeneous;
Six. high-temperature short-time sterilization: by the former soup chicken extract after homogeneous by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 3-5 second, is stored in sterile storage tank;
Seven. sterile filling sealing packaging: the former soup chicken extract closed conveying of sterilizing is carried out filling to aseptic filler, sealing packaging.
Embodiment 2:
A kind of former soup chicken extract, by freezing chicken, killed or stripped feather off, water, emulsifying agent, stabilizing agent forms, and each component percentage is by weight respectively: freezing chicken, killed or stripped feather off 25%; Water 74%; Emulsifying agent 0.4%; Stabilizing agent 1.6%.
Its preparation method is with embodiment 1.
Embodiment 3:
A kind of former soup chicken extract, by freezing chicken, killed or stripped feather off, water, emulsifying agent, stabilizing agent forms, and each component percentage is by weight respectively: freezing chicken, killed or stripped feather off 38%; Water 61%; Emulsifying agent 0.1%; Stabilizing agent 0.9%.
Its preparation method is with embodiment 1.
Claims (2)
1. a former soup chicken extract, is characterized in that: configured by weight percentage by following raw materials according and form:
Freezing chicken, killed or stripped feather off 25%-40%;
Water 60%-75%;
Emulsifying agent 0.02%-0.5%;
Stabilizing agent 0.5%-2%.
2. a manufacture craft for former soup chicken extract as claimed in claim 1, it is characterized in that, step is as follows:
1). frozen meat grinder is broken: the chicken, killed or stripped feather off quick-frozen cleaned up before freezing adds inner packing, external packing is freezing deposits, external packing is removed during use, remove inner packing adjustment temperature between-10 DEG C ~ 0 DEG C, cleaning is rinsed, then drop into frozen meat grinder to rub, frozen meat grinder discharge opening panel aperture is 8-12mm;
2). add water and carry out thermophilic digestion: the chicken, killed or stripped feather off of rubbing through frozen meat grinder is put in digester, add chicken, killed or stripped feather off weight 1.5-2.5 drinking water doubly, airtight digester, interlayer is heated to central temperature 121 DEG C and maintains 40 minutes, then heating is stopped, interlayer passes into cooling water, and material in digester is cooled to 60 DEG C-70 DEG C;
3). filtration that bone mud is levigate: by levigate through 3 road bone mud mills for the material cooled, shine mesh screen by 200 orders and divide, obtain the chicken extract stoste after filtering;
4). batching emulsification: above-mentioned chicken extract stoste is proceeded in material-compound tank, add emulsifying agent, stabilizing agent, obtain emulsification chicken extract by high-speed emulsifying machine emulsification;
5). high-pressure homogeneous: the chicken extract after emulsification is obtained homogeneous former soup chicken extract by 60mpa-100mpa high pressure homogenizer homogeneous;
6). high-temperature short-time sterilization: by the former soup chicken extract after homogeneous by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 3-5 second, is stored in sterile storage tank;
7). sterile filling sealing packaging: the former soup chicken extract closed conveying of sterilizing is carried out filling to aseptic filler, sealing packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410082236.4A CN104886672A (en) | 2014-03-07 | 2014-03-07 | Original soup chicken liquid and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410082236.4A CN104886672A (en) | 2014-03-07 | 2014-03-07 | Original soup chicken liquid and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886672A true CN104886672A (en) | 2015-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410082236.4A Pending CN104886672A (en) | 2014-03-07 | 2014-03-07 | Original soup chicken liquid and production process thereof |
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| CN (1) | CN104886672A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN111743127A (en) * | 2020-07-14 | 2020-10-09 | 广州味滋美食品有限公司 | Stewed chicken juice and preparation method thereof |
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| WO2008074606A1 (en) * | 2006-12-21 | 2008-06-26 | Unilever N.V. | Food composition |
| CN101507487A (en) * | 2009-04-03 | 2009-08-19 | 广东嘉豪食品股份有限公司 | Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102302204A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method for gallus domesticus bone soup |
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
-
2014
- 2014-03-07 CN CN201410082236.4A patent/CN104886672A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008074606A1 (en) * | 2006-12-21 | 2008-06-26 | Unilever N.V. | Food composition |
| CN101507487A (en) * | 2009-04-03 | 2009-08-19 | 广东嘉豪食品股份有限公司 | Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method |
| CN101653276A (en) * | 2009-09-24 | 2010-02-24 | 广东佳隆食品股份有限公司 | Concentrated chicken gravy and making process |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102302204A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method for gallus domesticus bone soup |
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN111743127A (en) * | 2020-07-14 | 2020-10-09 | 广州味滋美食品有限公司 | Stewed chicken juice and preparation method thereof |
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Application publication date: 20150909 |