CN107373599A - A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh - Google Patents
A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh Download PDFInfo
- Publication number
- CN107373599A CN107373599A CN201710601703.3A CN201710601703A CN107373599A CN 107373599 A CN107373599 A CN 107373599A CN 201710601703 A CN201710601703 A CN 201710601703A CN 107373599 A CN107373599 A CN 107373599A
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- flesh
- chicken
- milk
- chicken bone
- processing method
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Classifications
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
Abstract
The present invention is the processing method on a kind of cold sterilization chicken essence flavouring material of milk chicken bone and flesh, it is characterized in that cold sterilization processing, original flavor and nutritional ingredient can be kept, extend the shelf life of product, avoid thermal sterilization and caused by nutritional ingredient loss and caused hot smell.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of cold processing side for sterilizing chicken essence flavouring material of milk chicken bone and flesh
Method.
Background technology
Traditional method for disinfection is pasteurization, if plus thermally-sterilized temperature it is relatively low, can because sterilize deficiency cause
Product it is putrid and deteriorated；It if plus thermally-sterilized temperature is too high, can be destroyed the nutritional ingredient in fruit juice, flavor deterioration,
It is smelly to produce heat, causes the Quality Down of product.In recent years, with scientific and technological progress, a series of cold sterilization technologies are carried out both at home and abroad
Research.It is reported that currently advanced sterilization technology is strong including ultrahigh-pressure sterilization, high-pressure pulse electric sterilization, radiation sterilizing, pulse
Light is sterilized, microwave disinfection, ultrasonic sterilization, ultraviolet sterilization, ozone sterilization, antibiosis enzyme and sterilizing etc..Some of them have been applied
Arrive in the sterilization of fruit juice.Present sterilization trend is used in combination towards 2 kinds or 2 kinds of above method, from avoiding respective sterilization side
The limitation of method, reach preferably sterilization result.Sun Meiqin etc. exists《Cold sterilization technology and its application in juice production》To super
Principle, the advantage of the cold sterilization technologies such as high pressure sterilization, radiation sterilizing, high-intensity pulsed electric field sterilization are described, and to it in fruit
Application in juice production is discussed, preferably to select suitable sterilization process to provide theoretical foundation.
The content of the invention
The present invention improves foodsafety and stability, enriches flavouring to preferably retain the nutritional ingredient of material
Nutrition, there is provided a kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh.
A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh, it is characterised in that it is by following step group
Into：
1）, by fresh band broiler chicken bone boiling water blanching, remove watery blood and grease, be chopped into fritter, addition mass fraction is 3-3.5%
Ginger and mass fraction be 5-6% by orange peel, anise, jujube, hot red pepper, cumin, the root of Dahurain angelica, pseudo-ginseng equal proportion mixing spices bag,
Add 15-20 times and measure water, high pressure stewing 30-35 minutes, take out chicken bone and clean with a pointed instrument chicken bone and flesh, and it is standby to filter soup；
2）, step 1 gained chicken bone and flesh fully beaten, make its fluffy, in 45-55 DEG C of aeration-drying 8-12 hour, be polished into powder
It is standby；
3）, step 1 gained soup mixed with fresh goat milk equal proportion, boil lasting 15-20 minutes, be cooled to 50-65 DEG C, mix
Close and add 20-23% concentrations egg-white powder, 10-12% glucose, 6-6.5% dusty yeasts, in 45-50 DEG C of ferment at constant temperature 1-1.5 hour,
Add 50-60% monosodium glutamates, 30-35% starch, 0.5-0.55% lycopenes, homogeneous；
4）, by step 3 gains constant temperature to 40-45 DEG C, in electric-field intensity be 50-70 kV/cm, pulse number 4-5, mass transfer
Speed is 5-10mL/min, carries out ultrahigh voltage pulse electric field sterilization, is freeze-dried 15-20 hours in -12-0 DEG C, crushed 40-
60 mesh sieves.
It is an advantage of the invention that：
A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh of the present invention, ultrahigh voltage pulse electric field are sterilized at two
Instantaneous pressure is produced between electrode, with Electro-pulsing Field in food, there is processing time is short, energy consumption is low, transmission is quick, uniform etc.
Advantage.Cold sterilization processing, original flavor and nutritional ingredient can be kept, extend the shelf life of product, avoid thermal sterilization
The loss of nutritional ingredient caused by and and caused hot smell.Compared with traditional thermal sterilization, non-thermal technology is in energy consumption side
There is obvious advantage in face, can save certain energy；Carried out under normal temperature, normal pressure, food and fresh food after processing
Change very little, flavor, flavour no significant difference in physical property, chemical property, nutritional ingredient；The quality of food can be improved
It is stable with food storage.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh, it is characterised in that it is made up of following step：
1）, by fresh band broiler chicken bone boiling water blanching, remove watery blood and grease, be chopped into fritter, add the life that mass fraction is 3%
Ginger and mass fraction are 5% spices bag mixed by orange peel, anise, jujube, hot red pepper, cumin, the root of Dahurain angelica, pseudo-ginseng equal proportion, are added
20 times of amount water, high pressure stewing 30 minutes, take out chicken bone and clean with a pointed instrument chicken bone and flesh, and it is standby to filter soup；
2）, step 1 gained chicken bone and flesh fully beaten, make its fluffy, in 45 DEG C of aeration-drying 8 hours, it is standby to be polished into powder；
3）, step 1 gained soup mixed with fresh goat milk equal proportion, boil lasting 20 minutes, be cooled to 50 DEG C, mixing adds
20% concentration egg-white powder, 12% glucose, 6.5% dusty yeast, in 45 DEG C of ferment at constant temperature 1 hour, add 50% monosodium glutamate, 30% starch,
0.5% lycopene, homogeneous；
4）, by step 3 gains constant temperature to 45 DEG C, in electric-field intensity be 50kV/cm, pulse number 4, mass transfer velocity 5mL/
Min, ultrahigh voltage pulse electric field sterilization is carried out, be freeze-dried 15 hours in -12 DEG C, crushed 40 mesh sieves.
Claims (5)
1. a kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh, it is characterised in that it is made up of following step：
1）, by fresh band broiler chicken bone boiling water blanching, remove watery blood and grease, be chopped into fritter, addition mass fraction is 3-3.5%
Ginger and mass fraction be 5-6% by orange peel, anise, jujube, hot red pepper, cumin, the root of Dahurain angelica, pseudo-ginseng equal proportion mixing spices bag,
Add 15-20 times and measure water, high pressure stewing 30-35 minutes, take out chicken bone and clean with a pointed instrument chicken bone and flesh, and it is standby to filter soup；
2）, step 1 gained chicken bone and flesh fully beaten, make its fluffy, in aeration-drying, it is standby to be polished into powder；
3）, step 1 gained soup mixed with fresh goat milk equal proportion, boil lasting 15-20 minutes, be cooled to 50-65 DEG C, mix
Close and add 20-23% concentrations egg-white powder, 10-12% glucose, 6-6.5% dusty yeasts, ferment at constant temperature, add 50-60% monosodium glutamates, 30-
35% starch, 0.5-0.55% lycopenes, homogeneous；
4）, by step 3 gains constant temperature to 40-45 DEG C, carry out ultrahigh voltage pulse electric field sterilization, in freeze-drying, crushed 40-
60 mesh sieves.
A kind of 2. processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh according to claim 1, it is characterised in that
Step 2）Drying process is：In 45-55 DEG C of aeration-drying 8-12 hour.
A kind of 3. processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh according to claim 1, it is characterised in that
Step 3）Fermentation process is：In 45-50 DEG C of ferment at constant temperature 1-1.5 hour.
A kind of 4. processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh according to claim 1, it is characterised in that
Step 4）Ultrahigh voltage pulse electric field sterilization process is：In electric-field intensity be 50-70 kV/cm, pulse number 4-5, mass transfer velocity
For 5-10mL/min.
A kind of 5. processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh according to claim 1, it is characterised in that
Step 4）Drying process is：15-20 hours are freeze-dried in -12-0 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710601703.3A CN107373599A (en) | 2017-07-21 | 2017-07-21 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710601703.3A CN107373599A (en) | 2017-07-21 | 2017-07-21 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373599A true CN107373599A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710601703.3A Pending CN107373599A (en) | 2017-07-21 | 2017-07-21 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
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| CN (1) | CN107373599A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
Citations (7)
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|---|---|---|---|---|
| CN1718031A (en) * | 2005-07-12 | 2006-01-11 | 江南大学 | Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. |
| CN101455322A (en) * | 2007-12-14 | 2009-06-17 | 龚星慧 | Chaffy dish chicken essence and production method thereof |
| CN103284114A (en) * | 2013-05-15 | 2013-09-11 | 吴惠兰 | Improved chicken essence seasoning |
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
| CN104686983A (en) * | 2015-03-30 | 2015-06-10 | 临沂大学 | Method for producing chicken essence seasoning |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
-
2017
- 2017-07-21 CN CN201710601703.3A patent/CN107373599A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718031A (en) * | 2005-07-12 | 2006-01-11 | 江南大学 | Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. |
| CN101455322A (en) * | 2007-12-14 | 2009-06-17 | 龚星慧 | Chaffy dish chicken essence and production method thereof |
| CN103284114A (en) * | 2013-05-15 | 2013-09-11 | 吴惠兰 | Improved chicken essence seasoning |
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
| CN104686983A (en) * | 2015-03-30 | 2015-06-10 | 临沂大学 | Method for producing chicken essence seasoning |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
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