CN106819927A - A kind of preparation method of chicken meal - Google Patents
A kind of preparation method of chicken meal Download PDFInfo
- Publication number
- CN106819927A CN106819927A CN201710026522.2A CN201710026522A CN106819927A CN 106819927 A CN106819927 A CN 106819927A CN 201710026522 A CN201710026522 A CN 201710026522A CN 106819927 A CN106819927 A CN 106819927A
- Authority
- CN
- China
- Prior art keywords
- chicken
- meat
- clear water
- soaked
- meal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of chicken meal belongs to food processing technology field, and in particular to a kind of preparation method of chicken meal.The chicken water that will be soaked with clear water boils, cool down after be twisted into minced chicken meat with meat grinder, be subsequently adding papain enzymolysis and obtain chicken enzymolysis liquid, lactobacillus bulgaricus freeze-dried powder is added in chicken enzymolysis liquid, obtain chicken zymotic fluid through anaerobic fermentation.Chicken zymotic fluid is sterilized again, homogeneous, get product after spray drying.The chicken meal made of the inventive method, not only nutritious, mellow in taste, without bitter taste, the fresh fragrance of local flavor and fermentation with strong natural chicken meat, and the enzymolysis by papain and the fermentation of lactic acid bacteria, the substantial amounts of material with health-care efficacy is also created, good health-care effect can be played to human body.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of chicken meal.
Background technology
Chicken meal is the wholefood dispensing for wanting raw material to extract based on new fresh chicken meat.Its maximum feature be can be dissolved in water and
Like genuine chicken soup after rehydration, and the nutritional ingredient of natural chicken meat can be effectively retained.It with chicken is main that chicken meal is
Raw material, artificially addition toning, flavoring substance are not made, so having nutritious, natural, safety, protein content high
The characteristics of, by numerous food product, enterprise is favored, and it is widely used in numerous food product production field, such as chicken as food ingredient
Essence, soup stock, compound seasoner, Frozen Prepared Food, nutrition recuperating food, condiment for instant noodles, meat products, aquatic products etc..Due to
Chicken meal makees raw material using chicken, and real thing, production cost is higher, therefore upper several times more expensive than monosodium glutamate price, in profit
Under temptation, food security is ignored by some manufacturing enterprises, and chicken meal is mixed using the chicken taste essence and inserts of chemical synthesis
Reduces cost, the serious interests that have impact on consumer.Currently, consumer increasingly focuses on the safety of food, production security
The high and chicken meal product with nutritional health function will turn into future developing trend, also be ground into this area researcher
The hot issue studied carefully.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the chicken meal with health-care efficacy.
The object of the present invention is achieved like this：
Pulled out after new fresh chicken meat clear water is soaked 30-40 minutes, weigh the chicken soaked with clear water of certain mass, added
The 1.5-2 times of clear water of quality, is boiled 100-120 minutes under the conditions of 125-130 DEG C, is cooled to 50 DEG C, and chicken is dragged for from chicken soup
After going out minced chicken meat is twisted into meat grinder.
Minced chicken meat is put back into chicken soup, is stirred, 1200-1500 is added according to every gram of chicken soaked with clear water
The ratio of individual unit adds papain, 40 DEG C is cooled to after being digested 2.5-3 hours under the conditions of 55-60 DEG C and obtains chicken enzymolysis
Liquid.
0.01% lactobacillus bulgaricus freeze-dried powder, the anaerobic fermentation under the conditions of 37-42 DEG C are added in chicken enzymolysis liquid
Obtain chicken zymotic fluid within 6-8 hours.Chicken zymotic fluid is sterilized again, homogeneous, get product after spray drying.
The chicken meal made of the inventive method, not only nutritious, mellow in taste, without bitter taste, with strong natural
The local flavor of chicken and the fresh fragrance of fermentation, and the enzymolysis by papain and the fermentation of lactic acid bacteria, also produce
The substantial amounts of material with health-care efficacy is given birth to, good health-care effect can have been played to human body.
Specific embodiment
Pulled out after new fresh chicken meat clear water is soaked 35 minutes, weigh the chicken soaked with clear water of certain mass, plus
Enter 2 times of clear water of quality, boiled under the conditions of 125 DEG C 120 minutes, be cooled to 50 DEG C, Minced Steak is used after chicken is pulled out from chicken soup
Machine is twisted into minced chicken meat.
Minced chicken meat is put back into chicken soup, is stirred, 1350 lists are added according to every gram of chicken soaked with clear water
The ratio of position adds papain, and cooling to 40 DEG C after being digested 2.5 hours under the conditions of 60 DEG C obtains chicken enzymolysis liquid.
0.01% lactobacillus bulgaricus freeze-dried powder is added in chicken enzymolysis liquid, anaerobic fermentation 7 is small under the conditions of 39 DEG C
When obtain chicken zymotic fluid, chicken zymotic fluid is sterilized again, homogeneous, get product after spray drying.
Claims (1)
1. a kind of preparation method of chicken meal, it is characterized in that being prepared from by following process：
(1) pulled out after new fresh chicken meat clear water is soaked 30-40 minutes, weigh the chicken soaked with clear water of certain mass, plus
Enter the 1.5-2 times of clear water of quality, boiled under the conditions of 125-130 DEG C 100-120 minutes, 50 DEG C are cooled to, by chicken from chicken soup
After pulling out minced chicken meat is twisted into meat grinder；
(2) minced chicken meat is put back into chicken soup, stirred, 1200-1500 is added according to every gram of chicken soaked with clear water
The ratio of unit adds papain, 40 DEG C is cooled to after being digested 2.5-3 hours under the conditions of 55-60 DEG C and obtains chicken enzymolysis
Liquid；
(3) 0.01% lactobacillus bulgaricus freeze-dried powder, the anaerobic fermentation 6- under the conditions of 37-42 DEG C are added in chicken enzymolysis liquid
8 hours chicken zymotic fluid, chicken zymotic fluid is sterilized again, homogeneous, get product after spray drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026522.2A CN106819927A (en) | 2017-01-14 | 2017-01-14 | A kind of preparation method of chicken meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026522.2A CN106819927A (en) | 2017-01-14 | 2017-01-14 | A kind of preparation method of chicken meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819927A true CN106819927A (en) | 2017-06-13 |
Family
ID=59124836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710026522.2A Pending CN106819927A (en) | 2017-01-14 | 2017-01-14 | A kind of preparation method of chicken meal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819927A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343645A (en) * | 2017-06-30 | 2017-11-14 | 益盐堂（应城）健康盐制盐有限公司 | A kind of chicken flavor edible salt condiment and preparation method thereof |
| CN109793172A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof |
| CN110301525A (en) * | 2019-08-06 | 2019-10-08 | 光泽县泽农生物科技有限公司 | A method of improving chicken meal utilization rate |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| CN101849683A (en) * | 2010-06-13 | 2010-10-06 | 张倩 | Production method of fermentation chicken bean curd |
| CN102326769A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken meal and preparation method thereof |
| CN102396693A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Chicken flavor seasoning and preparation method thereof |
| CN102551010A (en) * | 2010-12-20 | 2012-07-11 | 广东佳隆食品股份有限公司 | Chicken meal and production method thereof |
| CN104982959A (en) * | 2015-07-03 | 2015-10-21 | 江西倍得力生物工程有限公司 | Taihe silky fowl chicken meal and production method thereof |
-
2017
- 2017-01-14 CN CN201710026522.2A patent/CN106819927A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| CN101849683A (en) * | 2010-06-13 | 2010-10-06 | 张倩 | Production method of fermentation chicken bean curd |
| CN102396693A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Chicken flavor seasoning and preparation method thereof |
| CN102551010A (en) * | 2010-12-20 | 2012-07-11 | 广东佳隆食品股份有限公司 | Chicken meal and production method thereof |
| CN102326769A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken meal and preparation method thereof |
| CN104982959A (en) * | 2015-07-03 | 2015-10-21 | 江西倍得力生物工程有限公司 | Taihe silky fowl chicken meal and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343645A (en) * | 2017-06-30 | 2017-11-14 | 益盐堂（应城）健康盐制盐有限公司 | A kind of chicken flavor edible salt condiment and preparation method thereof |
| CN109793172A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of bright-colored leaf perfume (or spice) cured meat and fish chicken meal and preparation method thereof |
| CN110301525A (en) * | 2019-08-06 | 2019-10-08 | 光泽县泽农生物科技有限公司 | A method of improving chicken meal utilization rate |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101542667B1 (en) | Manufacturing method of fermented food using rice bran and embryo and linseed | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN103652975A (en) | Mutton shashlik with tea fragrance and preparation method thereof | |
| CN104432130A (en) | Spicy and hot air-dried beef and processing method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN102228172B (en) | Process for preparing bean dreg and orange peel health-care sauce | |
| CN105054167A (en) | Cereal beverage with flavor of red dates and preparation method of cereal beverage | |
| CN107397209A (en) | Black nutritive reconstitutes powder and preparation method | |
| CN104068372A (en) | Spiced mushroom sauce and preparation method thereof | |
| CN106819927A (en) | A kind of preparation method of chicken meal | |
| CN102669714A (en) | Method for processing meat product rich in natural dietary fiber | |
| CN101579109B (en) | Oyster flavour jam and production method thereof | |
| KR101813091B1 (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN105124669A (en) | Gut-purging qi-rectifying oat tartary buckwheat beverage and preparation method thereof | |
| CN107997065A (en) | A kind of method for salting of vinegar-pepper radish | |
| CN104172113A (en) | Mushroom and beef sauce and preparation method thereof | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN105380234A (en) | Oyster mushroom beef paste and preparation method thereof | |
| CN104172088A (en) | Natural beef essence and preparation method thereof | |
| Ali et al. | Formulation and evaluation of mango pomace flavored soymilk yogurt as a novel plant-based alternative to dairy products | |
| CN105076701A (en) | Multi-effect beef cattle feed and preparation method thereof | |
| CN101669619B (en) | Preparation method of sweet potato egg sauce | |
| CN103960492A (en) | Brewing residue crab feed and production method thereof | |
| CN103931697A (en) | Pork blood shrimp pie and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |