CN108041553A - A kind of concentrated chicken cream - Google Patents
A kind of concentrated chicken cream Download PDFInfo
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- CN108041553A CN108041553A CN201711468571.8A CN201711468571A CN108041553A CN 108041553 A CN108041553 A CN 108041553A CN 201711468571 A CN201711468571 A CN 201711468571A CN 108041553 A CN108041553 A CN 108041553A
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- Prior art keywords
- bone
- weight
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- concentrated
- minutes
- 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
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 20
- 239000006071 cream Substances 0.000 title claims abstract description 12
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 70
- 239000002893 slag Substances 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 241000411851 herbal medicine Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000001405 Artemisia annua Nutrition 0.000 claims description 6
- 240000000011 Artemisia annua Species 0.000 claims description 6
- 241001106462 Ulmus Species 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000012141 concentrate Substances 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000212314 Foeniculum Species 0.000 description 4
- 238000003912 environmental pollution Methods 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L27/20—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 relates to food, specifically a kind of concentrated chicken cream can be prepared, 1 according to the following procedure) first the boiling of chicken bone is boiled；2) bone soup, oil, bone and flesh slag are separated；3) bone and flesh slag is taken to digest；4) bone soup and enzymolysis liquid is taken to cook, obtains bone extracting solution；5) bone extracting solution is concentrated in vacuo to 1.1 1.2g/ml of solid content >=25% or density, obtains finished product.Product main ingredient of the present invention is the concentrate using chicken carcasses as raw material, rich in the compositions such as protein and calcium, phosphorus, has abundant, graceful flavour and abundant nutrition, is advantageous to health.
Description
Technical field
The present invention relates to people's seasoned food, specifically a kind of concentrated chicken cream.
Background technology
Mainly there is the following aspects in the utilization to bone both at home and abroad at present, and be respectively present pollution etc. and ask
Topic：1. extracting the discarded fat of colloid (gelatine), phosphorus, calcium etc., environmental pollution is big；2. extract the waste eggshell white matter of bone meal, fat
Deng environmental pollution is big；3. extracting the discarded bone (calcium, phosphorus) of flavouring soup stock, environmental pollution is big；4. the production of bone comprehensive utilization
Product are seldom, and such as bone-marrow extract series of products, environmental pollution is seldom, but the product is limited to the consumption of bone resource.
It is few using chicken carcasses as the concentrated product of raw material currently on the market；Conventional method technique is very backward, and work is strong
Degree is big, and nutriment stripping quantity is few in skeleton, and efficiency is low, and flavor is poor after its concentration.
The content of the invention
It is an object of the invention to provide a kind of concentrated chicken creams in good taste, at low cost, full of nutrition.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of concentrated chicken cream can be prepared according to the following procedure,
1) it will first be impregnated 10-20 minutes in 100 parts by weight chicken bones and 100-300 parts of water input crocks, be then heated to 60-
80 DEG C are boiled 10-20 minutes, are reheated heating boiling and are boiled 60-180 minutes, and sealing crock is suitable for reading, when 95~100 DEG C of heat preservation 1-3 are small, drop
Temperature is to 4-10 DEG C；
2) bone soup, oil, bone and flesh slag are separated；
3) bone and flesh slag is taken to add in the water of bone and flesh 2-3 times of weight of slag, trypsase, enzyme are added in by 2000-4000U/g bone and flesh slag
The solution time is 4-8h, 45-55 DEG C of hydrolysis temperature；It is filtered after being cooled to 10-30 DEG C, collects filtrate, be enzymolysis liquid；
4) bone soup and enzymolysis liquid is taken to put into crock, is counted using bone soup and enzymolysis liquid total weight as 100%, adds in 2%-4%
Salt, the food Chinese herbal medicine fragrance of 0.2%-1.5%, the fresh sweet wormwood of 0.4%-0.6%, 0.4%-0.6% it is new
Fresh leaf of elm tree is heated to 95-100 DEG C and boils 80-120 minutes；It is filtered after being cooled to 10-30 DEG C, collects filtrate, be bone extraction
Liquid；
5) bone extracting solution is concentrated in vacuo to solid content >=25% or density 1.1-1.2g/ml, obtains finished product.
Bone extracting solution is concentrated in vacuo at 60-80 DEG C in the step 5).
The food is by 1 parts by weight of dried orange peel, Chinese prickly ash 0.5-1 parts by weight, illiciumverum 1-2 parts by weight, osmanthus with Chinese herbal medicine fragrance
Skin 1-2 parts by weight, the spice of fennel 0.2-0.3 parts by weight mixing.
Product main ingredient of the present invention is the concentrate using animal bones as raw material, rich in the compositions such as protein and calcium, phosphorus,
With abundant, graceful flavour and abundant nutrition, health is advantageous to；The present invention takes full advantage of bone resource, raw
It produces at low cost, benefits the society, uplift the people's living standard and trophic level, be also the comprehensive utilization of the raw material resources such as animal bones
Provide the space of bigger.In product of the present invention in addition to the delicate flavour ingredient containing various complexity, perfume (or spice) natural in bone is also retained
Gas ingredient simultaneously has dense mouthfeel.
Specific embodiment
Embodiment 1
A kind of concentrated chicken cream can be prepared according to the following procedure,
1) it will first be impregnated 20 minutes in 100 parts by weight chicken bones and 140 parts of water input crocks, be then heated to 80 DEG C and boil 10 points
Clock reheats heating boiling and boils 80 minutes, and sealing crock is suitable for reading, when 95 DEG C of heat preservations 3 are small, is cooled to 10 DEG C；
2) bone soup, oil, bone and flesh slag are separated；
3) bone and flesh slag is taken to add in the water of bone and flesh 2 times of weight of slag, trypsase, enzymolysis time are added in by 2000U/g bone and flesh slag
For 55 DEG C of 8h, hydrolysis temperature；It is filtered after being cooled to 15 DEG C, collects filtrate, be enzymolysis liquid；
4) bone soup and enzymolysis liquid is taken to put into crock, is counted using bone soup and enzymolysis liquid total weight as 100%, adds in 2% food
Salt, 0.4% food Chinese herbal medicine fragrance, 0.4% fresh sweet wormwood, 0.6% fresh leaf of elm tree, are heated to 95 DEG C and boil
120 minutes；It is filtered after being cooled to 20 DEG C, collects filtrate, be bone extracting solution；
5) by bone extracting solution 60 DEG C be concentrated in vacuo to density 1.1-1.2g/ml, obtain finished product.
The food is by 1 parts by weight of dried orange peel, 0.5 parts by weight of Chinese prickly ash, octagonal 2 parts by weight, 2 weight of cassia bark with Chinese herbal medicine fragrance
Measure part, the spice of 0.2 parts by weight of fennel mixing.
Product of the present invention is first cooked, digested again, finally nutriment stripping quantity in bone is greatly improved in seasoning, product nutrition
It is abundant, while be more conducive to absorb；Bone soup and enzymolysis liquid is taken to season cooking again, makes product mouthfeel more preferable, no Animal Bone, meat, with
And the smell in grease.On the one hand the fresh leaf of elm tree of fresh sweet wormwood sum improves product delicate flavour and fragrance, on the other hand
It adds except the effect of the peculiar smell such as smell.
Embodiment 2
A kind of concentrated chicken cream can be prepared according to the following procedure,
1) it will first be impregnated 15 minutes in 100 parts by weight chicken bones and 200 parts of water input crocks, be then heated to 70 DEG C and boil 15 points
Clock reheats heating boiling and boils 180 minutes, and sealing crock is suitable for reading, when 100 DEG C of heat preservations 1 are small, is cooled to 8 DEG C；
2) bone soup, oil, bone and flesh slag are separated；
3) bone and flesh slag is taken to add in the water of bone and flesh 2.5 times of weight of slag, trypsase is added in by 3000U/g bone and flesh slag, during enzymolysis
Between for 6h, 50 DEG C of hydrolysis temperature；It is filtered after being cooled to 20 DEG C, collects filtrate, be enzymolysis liquid；
4) bone soup and enzymolysis liquid is taken to put into crock, is counted using bone soup and enzymolysis liquid total weight as 100%, adds in 3% food
Salt, 1.2% food Chinese herbal medicine fragrance, 0.5% fresh sweet wormwood, 0.5% fresh leaf of elm tree, are heated to 98 DEG C and boil
100 minutes；It is filtered after being cooled to 25 DEG C, collects filtrate, be bone extracting solution；
5) by bone extracting solution 75 DEG C be concentrated in vacuo to solid quality content >=25%, obtain finished product.
The food is by 1 parts by weight of dried orange peel, 0.8 parts by weight of Chinese prickly ash, octagonal 1.2 parts by weight, cassia bark with Chinese herbal medicine fragrance
1.2 parts by weight, the spice of 0.25 parts by weight of fennel mixing.
Embodiment 3
A kind of concentrated chicken cream can be prepared according to the following procedure,
1) it will first be impregnated 10 minutes in 100 parts by weight chicken bones and 300 parts of water input crocks, be then heated to 60 DEG C and boil 20 points
Clock reheats heating boiling and boils 150 minutes, and sealing crock is suitable for reading, when 98 DEG C of heat preservations 2 are small, is cooled to 4 DEG C；
2) bone soup, oil, bone and flesh slag are separated；
3) bone and flesh slag is taken to add in the water of bone and flesh 3 times of weight of slag, trypsase, enzymolysis time are added in by 4000U/g bone and flesh slag
For 45 DEG C of 4h, hydrolysis temperature；It is filtered after being cooled to 20 DEG C, collects filtrate, be enzymolysis liquid；
4) bone soup and enzymolysis liquid is taken to put into crock, is counted using bone soup and enzymolysis liquid total weight as 100%, adds in 4% food
Salt, 1.5% food Chinese herbal medicine fragrance, 0.6% fresh sweet wormwood, 0.4% fresh leaf of elm tree, are heated to 100 DEG C
It boils 80 minutes；It is filtered after being cooled to 10 DEG C, collects filtrate, be bone extracting solution；
5) by bone extracting solution 80 DEG C be concentrated in vacuo to solid quality content >=25% or density 1.1-1.2g/ml, obtain into
Product.
The food is by 1 parts by weight of dried orange peel, 1 parts by weight of Chinese prickly ash, octagonal 1 parts by weight, 1 weight of cassia bark with Chinese herbal medicine fragrance
Part, the spice of 0.3 parts by weight of fennel mixing.
Claims (3)
1. a kind of concentrated chicken cream, it is characterised in that：It can prepare according to the following procedure,
1) it will first be impregnated 10-20 minutes in 100 parts by weight chicken bones and 100-300 parts of water input crocks, be then heated to 60-80 DEG C
It boils 10-20 minutes, reheats heating boiling and boil 60-180 minutes, sealing crock is suitable for reading, when 95~100 DEG C of heat preservation 1-3 are small, is cooled to
4-10℃；
2) bone soup, oil, bone and flesh slag are separated；
3) bone and flesh slag is taken to add in the water of bone and flesh 2-3 times of weight of slag, trypsase is added in by 2000-4000U/g bone and flesh slag, during enzymolysis
Between for 4-8h, 45-55 DEG C of hydrolysis temperature；It is filtered after being cooled to 10-30 DEG C, collects filtrate, be enzymolysis liquid；
4) bone soup and enzymolysis liquid is taken to put into crock, is counted using bone soup and enzymolysis liquid total weight as 100%, adds in the food of 2%-4%
Salt, the food Chinese herbal medicine fragrance of 0.2%-1.5%, the fresh sweet wormwood of 0.4%-0.6%, 0.4%-0.6% it is fresh
Leaf of elm tree is heated to 95-100 DEG C and boils 80-120 minutes；It is filtered after being cooled to 10-30 DEG C, collects filtrate, be bone extracting solution；
5) bone extracting solution is concentrated in vacuo to solid content >=25% or density 1.1-1.2g/ml, obtains finished product.
2. according to concentrated chicken cream described in claim 1, it is characterised in that：Bone extracting solution is true at 60-80 DEG C in the step 5)
Sky concentration.
3. according to concentrated chicken cream described in claim 1, it is characterised in that：The food is by 1 weight of dried orange peel with Chinese herbal medicine fragrance
Part, Chinese prickly ash 0.5-1 parts by weight, illiciumverum 1-2 parts by weight,
Cassia bark 1-2 parts by weight, the spice of fennel 0.2-0.3 parts by weight mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711468571.8A CN108041553A (en) | 2017-12-29 | 2017-12-29 | A kind of concentrated chicken cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711468571.8A CN108041553A (en) | 2017-12-29 | 2017-12-29 | A kind of concentrated chicken cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041553A true CN108041553A (en) | 2018-05-18 |
Family
ID=62129179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711468571.8A Pending CN108041553A (en) | 2017-12-29 | 2017-12-29 | A kind of concentrated chicken cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108041553A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956643A (en) * | 2021-03-31 | 2021-06-15 | 浙江五芳斋实业股份有限公司 | Stock for rice dumplings and method for producing rice dumplings by using same |
-
2017
- 2017-12-29 CN CN201711468571.8A patent/CN108041553A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956643A (en) * | 2021-03-31 | 2021-06-15 | 浙江五芳斋实业股份有限公司 | Stock for rice dumplings and method for producing rice dumplings by using same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180518 |