CN107495272A - A kind of processing method of fresh goods yeast extract chickens' extract block - Google Patents
A kind of processing method of fresh goods yeast extract chickens' extract block Download PDFInfo
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- CN107495272A CN107495272A CN201710630216.XA CN201710630216A CN107495272A CN 107495272 A CN107495272 A CN 107495272A CN 201710630216 A CN201710630216 A CN 201710630216A CN 107495272 A CN107495272 A CN 107495272A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 51
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 51
- 239000000284 extract Substances 0.000 title claims abstract description 35
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 14
- 239000012138 yeast extract Substances 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 238000011282 treatment Methods 0.000 claims description 4
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000012670 alkaline solution Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 241000218636 Thuja Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000004332 deodorization Methods 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 11
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 2
- 240000002114 Satureja hortensis Species 0.000 abstract description 2
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 2
- 239000006071 cream Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 2
- 239000002002 slurry Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004643 material aging Methods 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000004660 morphological change Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention is on a kind of processing method of fresh goods yeast extract chickens' extract block, it is characterised in that with Saccharomyces cerevisiae, brewer's yeast, garden yeast etc. for raw material, produces yeast extraction cream, fresh adding, flavouring, balances mouthfeel；Chicken paste, increase head is fragrant, and chicken fat assigns chickens' extract the natural savory gas of chicken；By crossing Jiao Bao slurries, being granulated, briquetting, it is unlikely to deteriorate raw material.So as to solve the easy moisture absorption of chickens' extract, caking, it is easily putrid and deteriorated the problems such as, make chicken aromatic flavour, honest, delicate flavour protrudes, and improves overall mouthfeel.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method of fresh goods yeast extract chickens' extract block.
Background technology
After moisture in chickens' extract absorption air caused morphologic change be exactly it has often been said that the moisture absorption, character after the chickens' extract moisture absorption
It will not change.But mode of appearance and retention cycle can be directly influenced.Extract containing a large amount of chickens and other dynamic in chickens' extract
Plant component, nutriment very abundant.Plus suitable humidity environment.It is very beneficial for the growth and breeding of microorganism.Also hold
Easily cause the moisture absorption of product, dissolve, caking phenomenon.This just brings very big to the storage during production marketing and use and guaranteeing the quality
Difficulty, made troubles to consumer's use, so as to have influence on the sale of chickens' extract.The chickens' extract moisture absorption is one of generally existing in industry
Phenomenon, and a great problem of chickens' extract production, it is simply more the reason for the chickens' extract moisture absorption degree difference of different cultivars, the chickens' extract moisture absorption
Aspect, typically there are production environment, production technology, products material and packaging material etc..By adjusting the formula of chickens' extract, change
The constituent of chickens' extract, strengthen the anti-water absorbing capacity of particle, shaping degree, hardness, chickens' extract can not controlled to a certain extent not
The easy moisture absorption, lump or dissolve, have certain effect to guaranteeing the quality for chickens' extract.Tan Wanyun etc. exists《Chicken essence seasoning moisture absorption factor is ground
Study carefully and inquire into》Mainly make some analyses, research in terms of chickens' extract production technology and products material is improved, so that colleague refers to.
Purpose compound flavour enhancer contains abundant nutritional ingredient, be vulnerable to the invasion and attack of various microorganisms and cause it is putrid and deteriorated, it is swollen
Bag problem is of common occurrence.In traditional condiment production and processing, heat sterilization is conventional antibacterial anti-corrosion measure, but heat treatment pair
It can not be ignored in the influence of flavouring flavor in itself and quality, especially double of solid paste flavouring, conventional thermodynamic are antibacterial
Measure is difficult the safety of complete guarantee finished product.
The content of the invention
The present invention in order to solve the easy moisture absorption of chickens' extract, caking, it is easy to be putrid and deteriorated the problems such as, make chicken aromatic flavour, honest, it is fresh
Taste protrudes, and improves overall mouthfeel, there is provided a kind of processing method of fresh goods yeast extract chickens' extract block.
A kind of processing method of fresh goods yeast extract chickens' extract block, it is characterised in that it is made up of following step：
1）, by chicken fat and salt with 50:1-3 ratio mixing, heating water bath stir to 60-70 DEG C, add 5-8% by perfume (or spice)
Green onion, garlic, the feed powder of ginger equal proportion mixing, 90-95% monosodium glutamates, 15-20% white sugars, sealing thermal insulation 5-10 minutes, stop adding
Heat, not tolerant is filtered out, add 30-50% chicken pastes, stir, be cooled to 25-28 DEG C, add 8-9% maltodextrins, 0.3-
0.35% flavour nucleotide, it is well mixed, it is standby；
2）, by Saccharomyces cerevisiae, brewer's yeast, garden yeast respectively cross 100-200 mesh sieves, remove yeast in impurity, wash away
The impurity such as ash content, emulsification matter, obtain yeast soln, add the weakly alkaline solution that 30-35% concentration is 0.25-0.5%, fully shaking
20-25 minutes, deodorizing processing, 30-35 minutes are centrifuged under 3000-3500r/min rotating speeds, obtain yeast paste, removal is dissolved in water
Non-yeast composition after equal proportion mix, in solid-to-liquid ratio 1:20-23,45-46 DEG C, self-dissolving 48-50 hours, boiling water bath after self-dissolving
5-6 minutes, 10-13 minutes are centrifuged with 5000-6000r/min, the extract solution in supernatant is collected, it is standby to be condensed into paste；
3）, step 1 gains addition 15-16% step 2 gains are stirred, then the sodium iso-vcs of 0.5-1.0 ‰, 0.5-1.0 ‰
Citric acid, the sodium citrates of 0.5-1.0 ‰ are sufficiently mixed uniformly, in 300-330MPa, 37-38 DEG C of pressurized treatments 15-16 minute；
4）, step 3 gains mixed add 15-20% converted starches, stir, it is 3-3.5% to break up rear spray concentration
Pectin solution, single-size is manufactured into, then the sizing that presses.
It is an advantage of the invention that：
A kind of processing method of fresh goods yeast extract chickens' extract block of the present invention, it is original with Saccharomyces cerevisiae, brewer's yeast, garden yeast etc.
Material, by it is de- wash, be deodorized, self-dissolving, the technique such as concentration are made and include several amino acids, nucleotides, peptides, vitamin, micro member
The yeast extraction cream of element, has the unique fragrance class material that contains of Maillard reaction, be a kind of multi-functional tasty agents of trophism and
Flavour enhancer, the very strong sense of taste sense of equilibrium can be formed, have fresh adding, flavouring and assign alcohol savoury, and have light salt, cover it is different
The function of taste, foreign odor.For chickens' extract, fishy smell can be substantially covered, prevents greasy, increases fresh Flavor, makes chicken aromatic flavour, pure
Thickness, delicate flavour protrude, and improve overall mouthfeel.Yeast extraction wherein is carried out using autolysis method, protein decomposition rate is high, Fresh ear field
Content is high, and raciness, flavor is strong, and cost control is preferable.Yeast extract after self-dissolving has extensive physiological and pharmacological activity,
Including functions such as hypotensive, antibacterial, anticancer, immunological regulation, nervous system regulations.The collocation of starch and dextrin uses, and is advantageous to
Granulation in chickens' extract production and drying and ensure that finished product has certain form.Chicken fat assigns chickens' extract the natural savory gas of chicken, carries
It is fragrant by chive, garlic, ginger stir-frying after heating for the characteristic flavor on basis of chicken, nature and flavor are removed, and by adding chicken paste, increase head
Perfume (or spice), make chicken flavor strong and tempting.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of fresh goods yeast extract chickens' extract block, it is characterised in that it is made up of following step：
1）, by chicken fat and salt with 50:1 ratio mixing, heating water bath stirs to 65 DEG C, add 5% by chive, garlic,
The feed powder of ginger equal proportion mixing, 93% monosodium glutamate, 15% white sugar, sealing thermal insulation 10 minutes, stops heating, filters out not tolerant, then
30% chicken paste is added, is stirred, is cooled to 25 DEG C, adds 8% maltodextrin, 0.3% flavour nucleotide, is well mixed, it is standby
With；
2）, by Saccharomyces cerevisiae, brewer's yeast, garden yeast respectively cross 200 mesh sieves, remove yeast in impurity, wash away some ash contents,
The impurity such as matter are emulsified, obtain yeast soln, add the weakly alkaline solution that 35% concentration is 0.25%, fully shaking 20 minutes, deodorizing
Processing, is centrifuged 30 minutes under 3500r/min rotating speeds, obtains yeast paste, equal proportion is mixed after removal is dissolved in the non-yeast composition of water
Close, in solid-to-liquid ratio 1:20,45 DEG C, self-dissolving 48 hours, boiling water bath 5 minutes after self-dissolving, centrifuged 10 minutes, collected with 5000r/min
Extract solution in supernatant, it is standby to be condensed into paste；
3）, by step 1 gains add 15% step 2 gains stir, then 0.5 ‰ sodium iso-vcs, 0.5 ‰ citric acids,
0.5 ‰ sodium citrates are sufficiently mixed uniformly, in 300MPa, 37 DEG C of pressurized treatments 15 minutes；
4）, by step 3 gains mix add 15% converted starch, stir, break up rear spray concentration be 3% pectin it is molten
Liquid, single-size is manufactured into, then the sizing that presses.
Claims (5)
1. a kind of processing method of fresh goods yeast extract chickens' extract block, it is characterised in that it is made up of following step：
1）, by chicken fat and salt with 50:1-3 ratio mixing, heating water bath, stirs, and adds 5-8% by chive, garlic, life
The feed powder of ginger equal proportion mixing, 90-95% monosodium glutamates, 15-20% white sugars, sealing thermal insulation 5-10 minutes, stops heating, filters out and do not allow
Thing, 30-50% chicken pastes are added, are stirred, be cooled to 25-28 DEG C, add 8-9% maltodextrins, 0.3-0.35% flavor cores
Thuja acid, it is well mixed, it is standby；
2）, by Saccharomyces cerevisiae, brewer's yeast, garden yeast respectively cross 100-200 mesh sieves, remove yeast in impurity, wash away
The impurity such as ash content, emulsification matter, yeast soln is obtained, deodorizing processing, 30-35 minutes are centrifuged under 3000-3500r/min rotating speeds,
Yeast paste is obtained, equal proportion mixes after removal is dissolved in the non-yeast composition of water, in solid-to-liquid ratio 1:20-23,45-46 DEG C, self-dissolving
48-50 hours, boiling water bath 5-6 minutes after self-dissolving, 10-13 minutes are centrifuged with 5000-6000r/min, collect carrying in supernatant
Liquid is taken, it is standby to be condensed into paste；
3）, step 1 gains addition 15-16% step 2 gains are stirred, then the sodium iso-vcs of 0.5-1.0 ‰, 0.5-1.0 ‰
Citric acid, the sodium citrates of 0.5-1.0 ‰ are sufficiently mixed uniformly, pressurized treatments 15-16 minutes；
4）, by step 3 gains mix add 15-20% converted starches, stir, spray pectin solution after breaing up, be manufactured into
Single-size, then the sizing that presses.
A kind of 2. processing method of fresh goods yeast extract chickens' extract block according to claim 1, it is characterised in that step 1）Water-bath
Heating-up temperature is 60-70 DEG C.
A kind of 3. processing method of fresh goods yeast extract chickens' extract block according to claim 1, it is characterised in that step 2）Deodorization
Processing procedure is：Add the weakly alkaline solution that 30-35% concentration is 0.25-0.5%, fully shaking 20-25 minutes.
A kind of 4. processing method of fresh goods yeast extract chickens' extract block according to claim 1, it is characterised in that step 3）Pressurization
Treatment conditions are：300-330MPa, 37-38 DEG C.
A kind of 5. processing method of fresh goods yeast extract chickens' extract block according to claim 1, it is characterised in that step 4）Pectin
The concentration of solution is 3-3.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630216.XA CN107495272A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of fresh goods yeast extract chickens' extract block |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630216.XA CN107495272A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of fresh goods yeast extract chickens' extract block |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495272A true CN107495272A (en) | 2017-12-22 |
Family
ID=60690349
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|---|---|---|---|
| CN201710630216.XA Pending CN107495272A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of fresh goods yeast extract chickens' extract block |
Country Status (1)
| Country | Link |
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| CN (1) | CN107495272A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304142A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method for preventing bread yeast from deteriorating after long-term storage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181046A (en) * | 2007-12-29 | 2008-05-21 | 广东佳隆食品股份有限公司 | Concentrated chicken powder and preparing technique |
| CN102488173A (en) * | 2011-12-02 | 2012-06-13 | 河南省南街村（集团）有限公司 | Beer yeast extract, meat and vegetable compound flavoring sauce and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710630216.XA patent/CN107495272A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181046A (en) * | 2007-12-29 | 2008-05-21 | 广东佳隆食品股份有限公司 | Concentrated chicken powder and preparing technique |
| CN102488173A (en) * | 2011-12-02 | 2012-06-13 | 河南省南街村（集团）有限公司 | Beer yeast extract, meat and vegetable compound flavoring sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于学娟等: "粉状酵母提取物生产工艺的研究", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111304142A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method for preventing bread yeast from deteriorating after long-term storage |
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