CN108157834A - A kind of without phosphorus low albumen chicken products and preparation method thereof - Google Patents
A kind of without phosphorus low albumen chicken products and preparation method thereof Download PDFInfo
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- CN108157834A CN108157834A CN201810149875.6A CN201810149875A CN108157834A CN 108157834 A CN108157834 A CN 108157834A CN 201810149875 A CN201810149875 A CN 201810149875A CN 108157834 A CN108157834 A CN 108157834A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 81
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 239000011574 phosphorus Substances 0.000 title claims abstract description 12
- 229910052698 phosphorus Inorganic materials 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 96
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 108010010803 Gelatin Proteins 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 239000008273 gelatin Substances 0.000 claims abstract description 19
- 229920000159 gelatin Polymers 0.000 claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 claims abstract description 19
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 19
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 19
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 229920001503 Glucan Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 229940099112 cornstarch Drugs 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 7
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000000047 product Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 13
- 239000000853 adhesive Substances 0.000 claims description 10
- 230000001070 adhesive effect Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 230000006798 recombination Effects 0.000 claims description 5
- 238000005215 recombination Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007906 compression Methods 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 2
- 102000035195 Peptidases Human genes 0.000 claims 1
- 238000001723 curing Methods 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 abstract description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 15
- 239000010452 phosphate Substances 0.000 abstract description 15
- 238000012545 processing Methods 0.000 abstract description 4
- 208000020832 chronic kidney disease Diseases 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 206010020772 Hypertension Diseases 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004026 adhesive bonding Methods 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002023 wood Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of without phosphorus low albumen chicken products and preparation method thereof, belong to food processing technology field, and the present invention substitutes traditional water-retaining agent composite phosphate using fishskin gelatin peptide and glucan compounding as water-retaining agent；By extracting under alkaline condition, reduce protein content in chicken, again by adding cornstarch, tapioca starch, potato starch complex role, simultaneously using the crosslinking of transglutamin-ase 9 enzymatic fishskin gelatin peptide and chicken protein itself, and it is cross-linked to form network structure between fishskin gelatin peptide and chicken protein so that chicken meat gel characteristic improves.Novel chicken production process prepared by the present invention is simple, at low cost, and the advantage with without phosphorus low albumen, and chronic kidney disease people is suitble to eat.The chicken made using the present invention can develop the chicken products of various tastes as raw material, can meet the needs of special population is to chicken products.
Description
Technical field
Present invention relates particularly to a kind of without phosphorus low albumen chicken products and preparation method thereof, belong to foods processing technique neck
Domain.
Background technology
According to incompletely statistics, China is at present with about 300,000,000 person-times of hypertensive patient, with chronic kidney disease number about 1.4
Hundred million person-times, and also in the trend that rising is presented.Hypertension, Patients With Kidney Diseases equally have the demand to processing meat product, but
The characteristics of being traditional meat products with high salt, high protein, can cause the cardiovascular diseases such as human body hypertension, the imbalance of human body calcium phosphorus ration
Disease, while renal metabolism burden is aggravated, the consumer for making renal function bad hangs back.Therefore develop suitable hypertension and
The healthy meat products of Patients with Chronic Kidney Disease is significant.
Flavor, mouthfeel and water-retaining property etc. are the important quality characteristics of meat products during meat products processing.Composite phosphate
It is the conventional additive for improving the above-mentioned quality characteristic of meat products.But excessive amount composite phosphate can cause meat products flavor,
Color and luster deterioration and the imbalance of human body calcium phosphorus ration, while aggravate renal metabolism burden.At present, domestic and foreign scholars utilize non-meat egg
In vain, the technological means such as hydrophilic polysaccharide, calcium salt, magnesium salts, sylvite reduce sodium salt and phosphatic usage amount.But hydrophilic polysaccharide is only right
Certain indexs in flavor, mouthfeel and water-retaining property have improvement result, can not meet consumer to meat products flavor, mouthfeel and water conservation
The integrated demand of the quality characteristics such as property；Some non-meat albumens such as peanut protein, lactalbumin etc. can cause allergy, and there are safety
Hidden danger；Calcium salt, magnesium salts, sylvite can cause astringent taste or bitter taste.
Invention content
The present invention provides a kind of without phosphorus low albumen chicken products and preparation method thereof, is answered using fishskin gelatin peptide and glucan
With phosphate is substituted, by extracting under alkaline condition, protein content in chicken is reduced, then by adding cornstarch, wood
Potato powder, potato starch complex role, while using the friendship of transglutamin-ase 9 enzymatic fishskin gelatin peptide and chicken protein itself
Network structure is cross-linked to form between connection and fishskin gelatin peptide and chicken protein so that chicken meat gel characteristic improves.It realizes and improves
The texture characteristic of chicken, while prepare novel non-phosphate chicken products.
To achieve the above object, the present invention adopts the following technical scheme that：
Low albumen chicken products of a kind of novel non-phosphate and preparation method thereof, basic recipe includes by weight ratio：
100 parts of chicken, 10 ~ 15 parts of cock skin, 0.5 ~ 2 part of compound water retaining agent, 0.5 ~ 1 part of adhesive, 5 ~ 10 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 8 by weight:2 compositions；The gluing
Agent is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch by weight 4:2:4 compositions.
The wherein described fishskin gelatin peptide preparation process is as follows：Using Java tilapia skin or sharkskin as raw material, fish-skin is shredded,
According to fish-skin and distilled water weight ratio 1:500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali
Property protease, adjust pH be 8.0 ~ 9.0, digested 3 ~ 5 hours at 37 DEG C；After enzymolysis, boiling water bath enzyme deactivation 10 minutes, cooling
It is centrifuged 10 ~ 15 minutes at 10000 revs/min, 4 DEG C after to room temperature, collects supernatant, supernatant is in 40 ~ 50 DEG C of backspin inspissations
Original volume half is reduced to, fishskin gelatin peptide is obtained using freeze-drying.
Specific make step is as follows：
（1）Cleaning：Chicken and cock skin are cleaned up, drained；
（2）It cuts and mixes：By step（1）In drain after chicken be put into cut in cutmixer and mix minced chicken meat；
（3）Homogenate：By step（2）In minced chicken meat and ice water according to w/v 1:20~1:40 homogenate 10 ~ 15 minutes, obtain
To chicken pulp mixture；
（4）Removing protein：By step（3）Obtained chicken pulp mixture is placed in that temperature is 50 ~ 70 DEG C, pH is water under conditions of 8 ~ 11
Bath 30 ~ 60 minutes, centrifugation remove supernatant, and 50% ~ 60% protein is dissolved in supernatant in chicken at this time, and obtained precipitation is i.e.
For low albumen minced chicken meat；
（5）Condiment：By compound water retaining agent, adhesive, composite starch and step（1）Obtained cock skin, step（4）It obtains
Low albumen minced chicken meat is put into fully to cut in cutmixer and mix, obtains meat gruel according to formulation weight proportioning；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, reacts 1 ~ 2 under the conditions of being 35 ~ 45 DEG C in temperature
Hour, obtain recombination chicken；
（8）Curing：By step（7）Obtained chicken is placed in 90 ~ 95 DEG C of oven, is baked 15 ~ 20 minutes；
（9）Packing：By step（8）Baked chicken stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged chicken block was using 105 ~ 120 DEG C of high-temperature sterilizations 15 ~ 20 minutes.
The remarkable advantage of the present invention is：
（1）It is compounded by the use of fishskin gelatin peptide and glucan as water-retaining agent, antifreeze, alternative composite phosphate, realizes phosphate
The purpose of zero addition, while fishskin gelatin peptide can form network structure with chicken protein by transglutamin-ase 9 enzymatic, be promoted
The texture characteristic of chicken promotes the mouthfeel of chicken；
（2）Protein content is substantially less than commercially available chicken protein content in the chicken prepared using the technology of the present invention, can meet
Demand of the specific group to low albumen meat products；
（3）Using cornstarch, tapioca starch, potato starch compounding synergistic effect, while cock skin is added, overcome due to meat system
Product fat reduces, the juice loss problem brought, when chicken products succulence and with good viscoplasticity, increase product quality；
（4）Novel recombination chicken prepared by the present invention approaches or from indexs such as institutional framework, mouthfeels better than commercial like product.
Specific embodiment
Embodiment 1
Low albumen chicken products of a kind of novel non-phosphate and preparation method thereof, basic recipe is as follows：
100 parts of chicken, 10 parts of cock skin, 1 part of compound water retaining agent, 0.5 part of adhesive, 10 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 8 by weight:2 compositions；The gluing
Agent is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch by weight 4:2:4 compositions.
The wherein described fishskin gelatin peptide preparation process is as follows：Using Java tilapia skin or sharkskin as raw material, fish-skin is shredded,
According to fish-skin and distilled water weight ratio 1:500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali
Property protease, adjust pH be 8.0 ~ 9.0, digested 3 ~ 5 hours at 37 DEG C；After enzymolysis, boiling water bath enzyme deactivation 10 minutes, cooling
It is centrifuged 10 ~ 15 minutes at 10000 revs/min, 4 DEG C after to room temperature, collects supernatant, supernatant is in 40 ~ 50 DEG C of backspin inspissations
Original volume half is reduced to, fishskin gelatin peptide is obtained using freeze-drying.
It is as follows：
（1）Cleaning：Chicken and cock skin are cleaned up, drained；
（2）It cuts and mixes：By step（1）In drain after chicken be put into cut in cutmixer and mix minced chicken meat；
（3）Homogenate：By step（2）In minced chicken meat and ice water according to w/v 1:20 homogenate 10 minutes, obtain chicken slurry
Mixture；
（4）Removing protein：By step（3）Obtained chicken pulp mixture is placed in that temperature is 50 DEG C, water-bath 30 divides under conditions of pH is 8
Clock, centrifugation remove supernatant, and 55% protein is dissolved in supernatant in chicken at this time, and obtained precipitation is low albumen chicken
Mud；
（5）Condiment：By compound water retaining agent, adhesive, composite starch and step（1）Obtained cock skin, step（4）It obtains
Low albumen minced chicken meat is put into fully to cut in cutmixer and mix, obtains meat gruel according to formulation weight proportioning；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, is reacted 1 hour under the conditions of being 40 DEG C in temperature,
Obtain recombination chicken；
（8）Curing：By step（7）Obtained chicken is placed in 90 DEG C of oven, is baked 20 minutes；
（9）Packing：By step（8）Baked chicken stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged chicken block was using 110 DEG C of high-temperature sterilizations 20 minutes.
Embodiment 2
Low albumen chicken products of a kind of novel non-phosphate and preparation method thereof, basic recipe is as follows：
100 parts of chicken, 15 parts of cock skin, 2 parts of compound water retaining agent, 1 part of adhesive, 5 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 8 by weight:2 compositions；The gluing
Agent is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch by weight 4:2:4 compositions.
Include the following steps：
（1）Cleaning：Chicken and cock skin are cleaned up, drained；
（2）It cuts and mixes：By step（1）In drain after chicken be put into cut in cutmixer and mix minced chicken meat；
（3）Homogenate：By step（2）In minced chicken meat and ice water according to w/v 1:40 homogenate 15 minutes, obtain chicken slurry
Mixture；
（4）Removing protein：By step（3）Obtained chicken pulp mixture be placed in temperature be 70 DEG C, water-bath 60 under conditions of pH is 10
Minute, centrifugation removes supernatant, and 60% protein is dissolved in supernatant in chicken at this time, and obtained precipitation is low albumen chicken
Mud；
（5）Condiment：By compound water retaining agent, adhesive, composite starch and step（1）Obtained cock skin, step（4）It obtains
Low albumen minced chicken meat is put into fully to cut in cutmixer and mix, obtains meat gruel according to formulation weight proportioning；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, is reacted 1 hour under the conditions of being 45 DEG C in temperature,
Obtain recombination chicken；
（8）Curing：By step（7）Obtained chicken is placed in 95 DEG C of oven, is baked 15 minutes；
（9）Packing：By step（8）Baked chicken stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged chicken block was using 120 DEG C of high-temperature sterilizations 15 minutes.
The low albumen chicken physical and chemical index analysis result of 1 novel non-phosphate of table
As it can be seen from table 1 the novel chicken protein content of the present invention is substantially less than commercial product, composite phosphate additive amount
It is 0, is really achieved zero addition of composite phosphate, which disclosure satisfy that consumer chases after low-phosphorous low albumen
It asks.
The low albumen chicken texture characteristic analysis result of 2 novel non-phosphate of table
Table 2 the result shows that, the low albumen chicken texture characteristic of novel non-phosphate of the present invention is close with commercial product or even slightly better than commercially available
Product group.
The foregoing is merely the preferable embodiment of the present invention, all equivalent changes done according to scope of the present invention patent
With modification, it should all belong to the covering scope of the present invention.
Claims (6)
1. a kind of without phosphorus low albumen chicken products, it is characterised in that：The chicken products are auxiliary using chicken and cock skin as primary raw material
Material includes compound water retaining agent, adhesive, composite starch；The primary raw material and auxiliary material includes by weight：Chicken 100
Part, 10 ~ 15 parts of cock skin, 0.5 ~ 2 part of compound water retaining agent, 0.5 ~ 1 part of adhesive, 5 ~ 10 parts of composite starch.
2. the without phosphorus low albumen chicken products of one kind according to claim 1, it is characterised in that：The compound water retaining agent is former
Expect be：Fishskin gelatin peptide, glucan；Wherein the weight ratio of fishskin gelatin peptide and glucan is 8:2；The wherein described fishskin gelatin
Peptide preparation process is as follows：Using Java tilapia skin or sharkskin as raw material, fish-skin is shredded, according to fish-skin and distilled water weight ratio 1:
500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali proteases, it is 8.0 ~ 9.0 to adjust pH,
It is digested 3 ~ 5 hours at 37 DEG C；After enzymolysis, boiling water bath enzyme deactivation 10 minutes, after being cooled to room temperature 10000 revs/min, 4
It is centrifuged 10 ~ 15 minutes at DEG C, collects supernatant, supernatant is reduced to original volume half in 40 ~ 50 DEG C of backspin inspissations, using cold
Jelly is dried to obtain fishskin gelatin peptide.
3. the without phosphorus low albumen chicken products of one kind according to claim 1, it is characterised in that：The adhesive is turns paddy
Transglutaminase.
4. the without phosphorus low albumen chicken products of one kind according to claim 1, it is characterised in that：The composite starch raw material
For cornstarch, tapioca starch, potato starch；Wherein by weight, cornstarch：Tapioca starch：Potato starch=4:2:4.
A kind of 5. method for making a kind of without phosphorus low albumen chicken products as described in claim 1 ~ 4 is any, it is characterised in that：
Production process includes：Weigh raw material, clean, cut mix, be homogenized, removing protein, condiment, reaction, molding, curing, pack, sterilizing.
6. a kind of production method of without phosphorus low albumen chicken products according to claim 5, it is characterised in that：According to described
Raw material proportioning weighs each raw material, and specific production process is as follows：
（1）Cleaning：Chicken and cock skin are cleaned up, drained；
（2）It cuts and mixes：By step（1）In drain after chicken be put into cut in cutmixer and mix minced chicken meat；
（3）Homogenate：By step（2）In minced chicken meat and ice water according to w/v 1:20~1:40 homogenate 10 ~ 15 minutes, obtain
To chicken pulp mixture；
（4）Removing protein：By step（3）Obtained chicken pulp mixture is placed in that temperature is 50 ~ 70 DEG C, pH is water under conditions of 8 ~ 11
Bath 30 ~ 60 minutes, centrifugation remove supernatant, and 50% ~ 60% protein is dissolved in supernatant in chicken at this time, and obtained precipitation is i.e.
For low albumen minced chicken meat；
（5）Condiment：By compound water retaining agent, adhesive, composite starch and step（1）Obtained cock skin, step（4）It obtains
Low albumen minced chicken meat is put into fully to cut in cutmixer and mix, obtains meat gruel according to formulation weight proportioning；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, reacts 1 ~ 2 under the conditions of being 35 ~ 45 DEG C in temperature
Hour, obtain recombination chicken；
（8）Curing：By step（7）Obtained chicken is placed in 90 ~ 95 DEG C of oven, is baked 15 ~ 20 minutes；
（9）Packing：By step（8）Baked chicken stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged chicken block was using 105 ~ 120 DEG C of high-temperature sterilizations 15 ~ 20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149875.6A CN108157834A (en) | 2018-02-13 | 2018-02-13 | A kind of without phosphorus low albumen chicken products and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149875.6A CN108157834A (en) | 2018-02-13 | 2018-02-13 | A kind of without phosphorus low albumen chicken products and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157834A true CN108157834A (en) | 2018-06-15 |
Family
ID=62514018
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|---|---|---|---|
| CN201810149875.6A Pending CN108157834A (en) | 2018-02-13 | 2018-02-13 | A kind of without phosphorus low albumen chicken products and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173829A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of ourishing rice flour |
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2018
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173829A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of ourishing rice flour |
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