CN110742259A - Preparation method of chicken essence seasoning - Google Patents

Preparation method of chicken essence seasoning Download PDF

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Publication number
CN110742259A
CN110742259A CN201911025849.3A CN201911025849A CN110742259A CN 110742259 A CN110742259 A CN 110742259A CN 201911025849 A CN201911025849 A CN 201911025849A CN 110742259 A CN110742259 A CN 110742259A
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Prior art keywords
ball
chicken essence
packaging
raw materials
wrapping
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CN201911025849.3A
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Chinese (zh)
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吴学正
杨和金
沈恒祥
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Individual
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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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • 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
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B1/00—Packaging fluent solid material, e.g. powders, granular or loose fibrous material, loose masses of small articles, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00—Packaging of materials presenting special problems
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B65B5/04—Packaging single articles
    • B65B5/045—Packaging single articles in bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/04—Articles or materials enclosed in two or more containers disposed one within another
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/16—Packaging contents into primary and secondary packaging

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention belongs to the technical field of chicken essence production and processing, and particularly relates to a preparation method of a chicken essence seasoning; the method comprises the following steps: grinding salt and fructus Piperis, peeling fresh herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cleaning, grinding and pulverizing; mixing raw materials: further crushing the chicken essential oil, the chicken paste and the chicken bone collagen which are used as main components and the raw materials pretreated in the S1, and uniformly mixing; granulating the mixed raw materials of the S2 by adopting a rotary granulator; drying the prepared particles in a vibrating fluidized bed; screening the particles by adopting a double-layer filter screen sieve, and filling the particles screened by the double-layer filter screen sieve into a package ball by a package filling device; packaging the wrapped ball in a packaging bag through a packaging machine; the wrapping ball can play a role in moisture-proof isolation on the granular chicken essence, so that the phenomenon that the granular chicken essence is bonded in a packaging bag after being moistened is prevented; the granular chicken essence can be quantitatively eaten, and the use amount of the granular chicken essence in bulk can be conveniently controlled.

Description

Preparation method of chicken essence seasoning
Technical Field
The invention belongs to the technical field of chicken essence production and processing, and particularly relates to a preparation method of a chicken essence seasoning.
Background
In human food culture, seasonings become indispensable in food and drink. In the long-term and continuous exploration practice, various seasonings with different flavors are researched and prepared. At present, the seasonings which are most popular with people are monosodium glutamate and chicken essence, and some edible seasonings which are processed by natural plants, such as pepper powder, chili powder, star anise powder, cumin powder, thirteen spices and the like.
The seasoning has delicious monosodium glutamate taste, the chicken essence has sweet taste, and the pepper powder, the chili powder, the star anise powder and the cumin powder have plant flavors, but the health preserving effect is lacked; the development of the chicken essence seasoning is rapid, and the formed chicken essence seasoning has large scale and more varieties.
Most of the existing chicken essence is produced into granules and is sealed in a packaging bag for sale during production; when the chicken essence is eaten, the packaged chicken essence is mostly in bulk, so that the use amount of the chicken essence is difficult to control when the chicken essence is taken, and the phenomenon of poor taste occurs when the chicken essence is seasoned; meanwhile, when the chicken essence in bulk is stored, the chicken essence is easily affected with damp or deterioration, and the installation, storage and safe eating of the chicken essence are further influenced.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides the preparation method of the chicken essence seasoning, which is mainly used for solving the problem that the packaged chicken essence is mostly in bulk, and the use amount of the chicken essence is difficult to control when the chicken essence is taken, so that the taste of the chicken essence is poor during seasoning; meanwhile, when the chicken essence in bulk is stored, the chicken essence is easily affected with damp or deterioration, and the installation, storage and safe eating of the chicken essence are further influenced.
The technical scheme adopted by the invention for solving the technical problems is as follows: the invention relates to a preparation method of chicken essence seasoning, which comprises the following steps:
s1: pretreatment of raw materials: grinding salt and fructus Piperis, peeling fresh herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cleaning, grinding and pulverizing;
s2: mixing raw materials: taking chicken essential oil, chicken extract and chicken bone collagen as main components, adding disodium ribonucleotide, scallop extract and the raw materials pretreated in S1, further crushing, and uniformly mixing;
s3: granulating raw materials: granulating the mixed raw materials of the S2 by adopting a rotary granulator;
s4: and (3) drying the particles: carrying out drying on the granules prepared in the step S3 in a vibration fluidized bed at the drying temperature of 70-100 ℃ and the moisture content of the granules controlled below 5%;
s5: screening and packaging: screening the particles by adopting a double-layer filter screen sieve, and filling the particles screened by the double-layer filter screen sieve into a package ball by a package filling device; packaging the wrapped ball in a packaging bag through a packaging machine; the granulated chicken essence is screened by the double-layer filter mesh screen, the granulated chicken essence with different sizes can be classified, the classified granulated chicken essence is injected into a wrapping ball through a wrapping and filling device, and the wrapping ball can be used for classifying and wrapping the granules with different sizes; the granular chicken essence is wrapped by the wrapping balls and stored in the packaging bag, and the wrapping balls can play a role in moisture-proof isolation on the granular chicken essence, so that the phenomenon that the granular chicken essence is bonded in the packaging bag after being wetted is prevented, and the safe eating and the eating taste of the granular chicken essence are further influenced; meanwhile, the granular chicken essence is wrapped by the wrapping balls, the granular chicken essence can be quantitatively eaten, a manufacturer only needs to mark the weight grams of a single wrapping ball on the packaging bag, and a cooker can control the amount of the wrapping balls according to the amount of the chicken essence to be eaten, so that the amount of the granular chicken essence in bulk can be conveniently controlled, and the influence on the taste and healthy diet of the meal due to too much or too little consumption of the granular chicken essence in bulk is prevented when the granular chicken essence in bulk is eaten.
Preferably, wherein in the step S5, the upper layer of the double-layer filter screen is 50 meshes, and the lower layer of the double-layer filter screen is 100 meshes; the granulated chicken essence can be divided into three kinds of chicken essence with different sizes through the double-layer filter mesh screen, the wrapping balls can wrap and store the chicken essence with different sizes, and editors can select the chicken essence with different sizes to eat according to the eating mouthfeel; meanwhile, the coating ball can coat and store the screened powdery chicken essence, so that the efficiency of processing and production of the chicken essence is improved, and the production cost of the chicken essence is reduced.
Preferably, the filling of the granular raw material in the coating ball in the step S5 is prepared by the following steps:
s1: and putting the granulated raw materials on an upper layer filter screen, and shaking the double-layer filter screen in a left-right shaking mode. Classifying and storing the screened raw material particles with different diameters;
s2: injecting the granular chicken essence classified and stored in the step S2 into the packaging ball 13 through a packaging and filling device in an injection mode;
s3: and sealing the filled packaging ball by a packaging filling device.
Preferably, the coating ball is composed of starch, protein and plant fiber; the preparation method of the wrapping ball comprises the steps of putting starch, protein, plant fiber and brown sugar into an emulsifying pot, and stirring and heating the plant fiber in the emulsifying pot clockwise in a single direction until the raw materials in the emulsifying pot form a flowing colloidal substance; injecting the flowing colloidal substance into a wrapping and filling device in an injection mode to form a wrapping ball; the plant fibers are stirred in the mixed raw materials in a single direction, so that the plant fibers can be uniformly dispersed in the starch and protein raw materials along a uniform direction, the toughness and the stability after the wrapping balls are formed are improved, the phenomenon that the wrapping balls are damaged or broken when the granular chicken essence is injected into the wrapping balls is further prevented, and the wrapping and sealing of the wrapping balls on the granular chicken essence are further influenced; after the wrapping ball is put into the cooking pot, the wrapping ball is formed by starch, protein and plant fiber and can be melted under the action of the high-temperature cooking pot and liquid, so that the granular chicken essence wrapped in the wrapping ball is uniformly mixed into dishes, and the seasoning effect of the chicken essence is improved.
Preferably, the package filling device comprises an upper fixing plate, an upper template, a material guide pipe, a gas guide pipe, an expansion ball membrane, a material guide connecting pipe, a gas guide connecting pipe, a lower fixing plate, a supporting block, an upper template, a thimble and a push plate; an upper template is mounted on the bottom end face of the upper fixing plate through bolts, and a guide hole is formed in the upper template; a plurality of first sunken grooves are uniformly formed in the upper fixing plate, and overflow grooves are formed in the end parts of the first sunken grooves; the upper template is provided with heat dissipation holes, and material guide pipes are inserted in the heat dissipation holes; the bottom end of the guide pipe is positioned in the overflow groove, and the top end of the guide pipe is positioned outside the upper fixing plate; the air guide pipe is inserted in the material guide pipe, and an expansion ball membrane is fixedly arranged inside the bottom end of the air guide pipe; the upper end surface of the lower fixing plate is connected with a supporting block through a bolt, and the upper end surface of the supporting block is provided with a lower template; second concave grooves are uniformly formed in the lower template and are aligned with the first concave grooves; the upper end surface of the lower template is provided with a guide post, and a thimble is inserted in the lower template; the thimble is arranged on the push plate; a clamping groove is formed in the end part of the second concave groove and is aligned with the overflow groove;
when the device works, after the raw materials for manufacturing the wrapping ball are manufactured, the die handle on the upper fixing plate is controlled to be pressed downwards by the press machine, so that the upper template and the lower template are closed; an operator can test the expansion of the expansion ball film in the closed first concave groove and the closed second concave groove in advance, and the gas quantity in the gas guide pipe is controlled through the controller, so that the gap between the expansion ball film and the first concave groove and the second concave groove is controlled, and the expansion ball film is prevented from being expanded too much or too little to influence the forming size of a wrapping ball; the controller controls an external blower to fill a certain amount of gas into the gas guide connecting pipes according to experimental data, the gas in the gas guide connecting pipes respectively enters the plurality of gas guide pipes, the gas in the gas guide pipes can enable the expansion ball membranes to expand in the closed first concave grooves and the closed second concave grooves along with the continuous entering of the gas in the gas guide pipes, and when the expansion ball membranes expand to a certain size in the first concave grooves and the closed second concave grooves; the method comprises the following steps that manufactured wrapping ball raw materials are respectively guided into a material guide pipe through a material guide connecting pipe, the raw materials for wrapping balls are guided into an expansion ball membrane, a first concave groove and a second concave groove through the material guide pipe, the wrapping ball membrane is formed between the expanded expansion ball membrane and the first concave groove and the second concave groove along with the continuous entering of the raw materials, the formed wrapping balls can be subjected to heat dissipation through heat dissipation holes, after the raw materials for wrapping the balls form stable shells for wrapping the balls in the first concave groove and the second concave groove, air in the wrapping ball membrane is sucked by an air blower through air suction, and the expansion ball membrane is sucked into an air guide pipe through the suction force of the air blower; injecting chicken essence particles into the formed wrapping balls through the material guide connecting pipe and the material guide pipe respectively, and after the filling of the chicken essence particles in the wrapping balls is finished, injecting the raw materials of the unused wrapping balls into the notch of the overflow groove, so that the raw materials of the wrapping balls gathered at the notch of the overflow groove seal the wrapping balls, and then the wrapping and filling device can be used for manufacturing the wrapping balls and packaging the chicken essence particles; the controller control enters into the parcel ball raw materials in the passage for the ball membrane of the parcel ball of preliminary formation is located the notch department of overflow launder, prevents that the raw materials of parcel ball from taking place blocking phenomenon in the mouth of pipe department of passage, prevents that the passage is difficult to with the leading-in phenomenon to the parcel ball of formation of granule chicken essence.
Preferably, the outer wall of the air duct is provided with a spiral groove; the expansion ball film is made of edible fiber gelatin material, and the outer wall of the expansion ball film is a smooth surface; when the device works, the arranged spiral groove not only plays a role in guiding the raw materials of the ball, but also plays a role in guiding the granular chicken essence, so that the granular chicken essence or the raw materials are prevented from being bonded on the outer wall of the air guide tube; the fiber gelatin material can improve the high temperature resistance and impact resistance effects of the expansion ball film, and meanwhile, the smooth surface can play a role in guiding the raw materials wrapping the ball.
The invention has the following beneficial effects:
1. the granular chicken essence is wrapped by the wrapping balls and stored in the packaging bag, and the wrapping balls can play a role in preventing moisture and isolation of the granular chicken essence, so that the phenomenon that the granular chicken essence is bonded in the packaging bag after being wetted is prevented, and the safe eating and the eating taste of the granular chicken essence are further influenced; meanwhile, the granular chicken essence is wrapped by the wrapping balls, the granular chicken essence can be quantitatively eaten, a manufacturer only needs to mark the weight grams of a single wrapping ball on a packaging bag, and a cooker can control the using amount of the wrapping balls according to the amount of the chicken essence to be eaten, so that the using amount of the granular chicken essence in bulk can be conveniently controlled.
2. According to the invention, chicken essence particles are respectively injected into the formed packaging balls through the material guide connecting pipe and the material guide pipe by the packaging and filling device, after the filling of the chicken essence particles in the packaging balls is finished, the raw materials of the packaging balls which are not used up are injected into the notch of the overflow groove, so that the raw materials of the packaging balls gathered at the notch of the overflow groove seal the packaging balls, and then the packaging and filling device can be used for manufacturing the packaging balls and packaging the chicken essence particles.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a flow chart of a method of the present invention;
FIG. 2 is a perspective view of the package filling apparatus of the present invention;
FIG. 3 is a front view of the package filling apparatus of the present invention;
FIG. 4 is a diagram of the operational state of the package filling apparatus of the present invention;
FIG. 5 is an enlarged view of a portion of the invention at A in FIG. 4;
in the figure: the device comprises an upper fixing plate 1, an upper die plate 2, a first sunken groove 21, an overflow groove 22, a material guide pipe 3, a gas guide pipe 4, an expansion ball membrane 5, a material guide connecting pipe 6, a gas guide connecting pipe 7, a lower fixing plate 8, a supporting block 9, a lower die plate 10, a second sunken groove 101, a thimble 11, a push plate 12 and a wrapping ball 13.
Detailed Description
A method for producing a chicken essence seasoning according to an embodiment of the present invention will be described below with reference to fig. 1 to 5.
As shown in fig. 1, the method for preparing chicken essence seasoning of the present invention comprises the following steps:
s1: pretreatment of raw materials: grinding salt and fructus Piperis, peeling fresh herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cleaning, grinding and pulverizing;
s2: mixing raw materials: taking chicken essential oil, chicken extract and chicken bone collagen as main components, adding disodium ribonucleotide, scallop extract and the raw materials pretreated in S1, further crushing, and uniformly mixing;
s3: granulating raw materials: granulating the mixed raw materials of the S2 by adopting a rotary granulator;
s4: and (3) drying the particles: carrying out drying on the granules prepared in the step S3 in a vibration fluidized bed at the drying temperature of 70-100 ℃ and the moisture content of the granules controlled below 5%;
s5: screening and packaging: screening the particles by adopting a double-layer filter screen sieve, and filling the particles screened by the double-layer filter screen sieve into the wrapping ball 13 by a wrapping and filling device; packaging the packaging ball 13 in a packaging bag through a packaging machine; the granulated chicken essence is screened through the double-layer filter mesh screen, the granulated chicken essence with different sizes can be classified, the classified granulated chicken essence is injected into the wrapping ball 13 through the wrapping and filling device, and then the wrapping ball 13 can be used for classifying and wrapping the granules with different sizes; the granular chicken essence is wrapped by the wrapping ball 13 and stored in the packaging bag, and the wrapping ball 13 not only can play a role in preventing moisture and isolation for the granular chicken essence, so that the phenomenon that the granular chicken essence is bonded in the packaging bag after being wetted is prevented, and the safe eating and the eating taste of the granular chicken essence are further influenced; meanwhile, the granular chicken essence is wrapped by the wrapping balls 13, the granular chicken essence can be quantitatively eaten, a manufacturer only needs to mark the weight grams of the single wrapping ball 13 on a packaging bag, and a cooker can control the using amount of the wrapping balls 13 according to the amount of the chicken essence to be eaten, so that the using amount of the granular chicken essence in bulk can be conveniently controlled, and the situation that the taste and the healthy diet of the meal are influenced due to too much or too little using amount of the granular chicken essence in bulk when the granular chicken essence in bulk is eaten is prevented.
As an embodiment of the present invention, in the step S5, the upper layer of the double-layer filter screen is 50 mesh, and the lower layer of the double-layer filter screen is 100 mesh; the granulated chicken essence can be divided into three kinds of chicken essence with different sizes through a double-layer filtering mesh screen, the wrapping balls 13 can wrap and store the chicken essence with different sizes, and editors can select the chicken essence with different sizes to eat according to the eating mouthfeel; meanwhile, the coating ball 13 can coat and store the screened powdery chicken essence, so that the efficiency of processing and production of the chicken essence is improved, and the production cost of the chicken essence is reduced.
As an embodiment of the present invention, the step of filling the pellet material in the coated balls 13 in step S5 is performed by the following steps:
s1: and putting the granulated raw materials on an upper layer filter screen, and shaking the double-layer filter screen in a left-right shaking mode. Classifying and storing the screened raw material particles with different diameters;
s2: injecting the granular chicken essence classified and stored in the step S2 into the packaging ball 13 through a packaging and filling device in an injection mode;
s3: and sealing the filled packaging ball 13 to the edible packaging ball 13 by a packaging filling device.
As an embodiment of the present invention, the coating ball 13 is composed of starch, protein, and plant fiber; the manufacturing method of the wrapping ball 13 comprises the steps of putting starch, protein, plant fiber and brown sugar into an emulsifying pot, and stirring and heating the plant fiber in the emulsifying pot clockwise in a single direction until the raw materials in the emulsifying pot form a flowing colloidal substance; injecting the flowing colloidal substance into a wrapping and filling device in an injection mode to form a wrapping ball 13; the plant fibers are stirred in the mixed raw materials in a single direction, so that the plant fibers can be uniformly dispersed in the starch and protein raw materials along a uniform direction, the toughness and the stability of the formed wrapping balls 13 are improved, and the phenomenon that the wrapping balls 13 are damaged or broken when the granular chicken essence is injected into the wrapping balls 13 is prevented, and the wrapping and sealing of the wrapping balls 13 on the granular chicken essence are influenced; after the wrapping ball 13 is put into the cooking pot, the wrapping ball 13 formed by starch, protein and plant fiber can be melted under the action of the high-temperature cooking pot and liquid, so that the granular chicken essence wrapped in the wrapping ball 13 is uniformly mixed into dishes, and the seasoning effect of the chicken essence is improved.
As shown in fig. 2-5, the package filling device includes an upper fixing plate 1, an upper die plate 2, a material guiding pipe 3, a gas guiding pipe 4, an expansion ball membrane 5, a material guiding connecting pipe 6, a gas guiding connecting pipe 7, a lower fixing plate 8, a supporting block 9, an upper die plate 10, a thimble 11 and a push plate 12; an upper template 2 is mounted on the bottom end face of the upper fixing plate 1 through bolts, and a guide hole is formed in the upper template 2; a plurality of first concave grooves 21 are uniformly formed in the upper fixing plate 1, and overflow grooves 22 are formed in the end portions of the first concave grooves 21; the upper template 2 is provided with heat dissipation holes, and material guide pipes 3 are inserted in the heat dissipation holes; the bottom end of the guide pipe is positioned in the overflow groove 22, and the top end of the material guide pipe 3 is positioned outside the upper fixing plate 1; an air guide pipe 4 is inserted in the material guide pipe 3, and an expansion ball membrane 5 is fixedly arranged inside the bottom end of the air guide pipe 4; the upper end surface of the lower fixing plate 8 is connected with a supporting block 9 through a bolt, and the upper end surface of the supporting block 9 is provided with a lower template 10; second concave grooves 101 are uniformly formed in the lower template 10, and the second concave grooves 101 are aligned with the first concave grooves 21; the upper end surface of the lower template 10 is provided with a guide post, and a thimble 11 is inserted in the lower template 10; the thimble 11 is arranged on the push plate 12; a clamping groove is formed in the end of the second concave groove 101, and the clamping groove is aligned with the overflow groove 22;
when the device works, after the raw materials for manufacturing the wrapping balls 13 are manufactured, the die handles on the upper fixing plate 1 are controlled to be pressed downwards by the press machine, so that the upper template 2 and the lower template 10 are closed; an operator can experiment in advance that the expansion of the expansion ball membrane 5 in the closed first concave groove 21 and the closed second concave groove 101 is large, and the gas quantity in the gas guide pipe 4 is controlled through the controller, so that the gap between the expansion ball membrane 5 and the first concave groove 21 and the second concave groove 101 is controlled, and the expansion ball membrane 5 is prevented from being expanded too much or too little, so that the forming size of the wrapping ball 13 is influenced; the controller controls an external blower to fill a certain amount of gas into the gas guide connecting pipe 7 according to experimental data, the gas in the gas guide connecting pipe 7 respectively enters the plurality of gas guide pipes 4, the gas in the gas guide pipes 4 can enable the expansion ball membrane 5 to expand in the closed first concave groove 21 and the closed second concave groove 101 along with the continuous entering of the gas in the gas guide pipes 4, and when the expansion ball membrane 5 expands to a certain size in the first concave groove 21 and the closed second concave groove 101; the method comprises the following steps that raw materials of manufactured wrapping balls 13 are respectively led into a material guide pipe 3 through a material guide connecting pipe 6, the raw materials of the wrapping balls 13 are led into a space between an expansion ball membrane 5 and a first concave groove 21 and a second concave groove 101 through the material guide pipe 3, the raw materials of the wrapping balls 13 form a wrapping ball 13 membrane between the expansion ball membrane 5 after expansion and the first concave groove 21 and the second concave groove 101 along with the continuous entering of the raw materials, heat dissipation holes can conduct heat dissipation operation on the formed wrapping balls 13, after the raw materials of the wrapping balls 13 form stable shells of the wrapping balls 13 in the first concave groove 21 and the second concave groove 101, air in the membranes of the wrapping balls 13 is sucked by an air blower through air suction, and the expansion ball membrane 5 is sucked into an air guide pipe 4 through the suction force of the air blower; the chicken essence particles are respectively injected into the formed wrapping balls 13 through the material guide connecting pipe 6 and the material guide pipe 3, after the filling of the chicken essence particles in the wrapping balls 13 is completed, the raw materials of the unused wrapping balls 13 are injected into the notches of the overflow groove 22, the raw materials of the wrapping balls 13 gathered at the notches of the overflow groove 22 seal the wrapping balls 13, and then the wrapping and filling device can not only manufacture the wrapping balls 13, but also package the chicken essence particles; the controller controls the raw material of the wrapping balls 13 entering the material guide pipe 3, so that the ball film of the primarily formed wrapping balls 13 is positioned at the notch of the overflow groove 22, the raw material of the wrapping balls 13 is prevented from being blocked at the pipe orifice of the material guide pipe 3, and the phenomenon that the material guide pipe 3 is difficult to guide granular chicken essence into the formed wrapping balls 13 is prevented.
As shown in fig. 2-5, the outer wall of the air duct 4 is provided with a spiral groove; the expansion ball film 5 is made of edible fiber gelatin material, and the outer wall of the expansion ball film 5 is a smooth surface; when the device works, the arranged spiral groove not only plays a role in guiding the raw materials of the ball 13, but also plays a role in guiding the granular chicken essence, so that the granular chicken essence or the raw materials are prevented from being bonded on the outer wall of the air duct 4; the fiber gelatin material can improve the high temperature resistance and impact resistance effects of the expansion ball membrane 5, and meanwhile, the smooth surface can play a role in guiding the raw materials wrapping the ball 13.
The specific work flow of the package filling device is as follows:
when the device works, after the raw materials for manufacturing the wrapping balls 13 are manufactured, the die handles on the upper fixing plate 1 are controlled to be pressed downwards by the press machine, so that the upper template 2 and the lower template 10 are closed; an operator can experiment in advance that the expansion of the expansion ball membrane 5 in the closed first concave groove 21 and the closed second concave groove 101 is large, so that the amount of gas distributed into the gas guide pipe 4 is controlled through the controller, the gap between the expansion ball membrane 5 and the first concave groove 21 and the second concave groove 101 is further controlled, and the expansion ball membrane 5 is prevented from being too large or too small to further influence the forming size of the wrapping ball 13; the controller controls an external blower to fill a certain amount of gas into the gas guide connecting pipe 7 according to experimental data, the gas in the gas guide connecting pipe 7 respectively enters the plurality of gas guide pipes 4, the gas in the gas guide pipes 4 can enable the expansion ball membrane 5 to expand in the closed first concave groove 21 and the closed second concave groove 101 along with the continuous entering of the gas in the gas guide pipes 4, and when the expansion ball membrane 5 expands to a certain size in the first concave groove 21 and the closed second concave groove 101; the raw materials of the parcel ball 13 that will make the completion are led into respectively through guide connecting pipe 6 in the passage of guide 3, the raw materials of parcel ball 13 is led into between expansion ball membrane 5 and first depressed groove 21 and the second depressed groove 101 through passage of guide 3, along with the continuous entering of raw materials, make the raw materials of parcel ball 13 form parcel ball 13 membrane between expansion ball membrane 5 after the inflation and first depressed groove 21 and second depressed groove 101, the louvre can be to fashioned parcel ball 13 operation of dispelling the heat.
In the description of the present invention, it is to be understood that the terms "center", "front", "rear", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be taken as limiting the scope of the present invention.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from its scope. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims (6)

1. A preparation method of chicken essence seasoning is characterized by comprising the following steps: the method comprises the following steps:
s1: pretreatment of raw materials: grinding salt and fructus Piperis, peeling fresh herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cleaning, grinding and pulverizing;
s2: mixing raw materials: taking chicken essential oil, chicken extract and chicken bone collagen as main components, adding disodium ribonucleotide, scallop extract and the raw materials pretreated in S1, further crushing, and uniformly mixing;
s3: granulating raw materials: granulating the mixed raw materials of the S2 by adopting a rotary granulator;
s4: and (3) drying the particles: carrying out drying on the granules prepared in the step S3 in a vibration fluidized bed at the drying temperature of 70-100 ℃ and the moisture content of the granules controlled below 5%;
s5: screening and packaging: the particles are screened by adopting a double-layer filter screen sieve, and the particles screened by the double-layer filter screen sieve are filled in a wrapping ball (13) through a wrapping and filling device; and packaging the wrapped ball (13) in a packaging bag by a packaging machine.
2. The method for preparing chicken essence seasoning according to claim 1, wherein the method comprises the following steps: wherein the upper layer filter screen of the double-layer filter screen in the step S5 is 50 meshes, and the lower layer filter screen of the double-layer filter screen is 100 meshes.
3. The method for preparing chicken essence seasoning according to claim 1, wherein the method comprises the following steps: the packaging method for the packaging balls (13) filled with the raw material particles in the step S5 comprises the following steps:
s1: putting the granulated raw materials on an upper layer filter screen, shaking the double-layer filter screen in a left-right shaking mode, and storing the screened raw material particles with different diameters in a classified manner;
s2: injecting the granular chicken essence classified and stored in the step S2 into a packaging ball (13) through a packaging and filling device in an injection mode;
s3: and sealing the filled packaging ball (13) by a packaging filling device to the edible packaging ball (13).
4. The method for preparing chicken essence seasoning according to claim 1, wherein the method comprises the following steps: the wrapping ball (13) consists of starch, protein and plant fiber; the manufacturing method of the wrapping ball (13) comprises the steps of putting starch, protein, plant fiber and brown sugar into an emulsifying pot, and stirring and heating the plant fiber in the emulsifying pot clockwise in a single direction until the raw materials in the emulsifying pot form a flowing colloidal substance; the flowing jelly-like substance is injected into the package filling device by means of injection to form a package ball (13).
5. The method for preparing chicken essence seasoning according to claim 1, wherein the method comprises the following steps: the package filling device comprises an upper fixing plate (1), an upper die plate (2), a material guide pipe (3), a gas guide pipe (4), an expansion ball membrane (5), a material guide connecting pipe (6), a gas guide connecting pipe (7), a lower fixing plate (8), a supporting block (9), a lower die plate (10), a thimble (11) and a push plate (12); an upper template (2) is mounted on the bottom end face of the upper fixing plate (1) through bolts, and a guide hole is formed in the upper template (2); a plurality of first sunken grooves (21) are uniformly formed in the upper fixing plate (1), and overflow grooves (22) are formed in the end parts of the first sunken grooves (21); the upper template (2) is provided with heat dissipation holes, and material guide pipes (3) are inserted into the heat dissipation holes; the bottom end of the guide pipe is positioned in the overflow groove (22), and the top end of the material guide pipe (3) is positioned outside the upper fixing plate (1); an air guide pipe (4) is inserted in the material guide pipe (3), and an expansion ball membrane (5) is fixedly arranged inside the bottom end of the air guide pipe (4); the upper end surface of the lower fixing plate (8) is connected with a supporting block (9) through a bolt, and the upper end surface of the supporting block (9) is provided with a lower template (10); second concave grooves (101) are uniformly formed in the lower template (10), and the second concave grooves (101) are aligned to the first concave grooves (21); the upper end surface of the lower template (10) is provided with a guide post, and a thimble (11) is inserted in the lower template (10); the ejector pin (11) is arranged on the push plate (12); the end part of the second sunken groove (101) is provided with a clamping groove, and the clamping groove is aligned with the overflow groove (22).
6. The method for preparing chicken essence seasoning according to claim 5, wherein the method comprises the following steps: the outer wall of the air duct (4) is provided with a spiral groove; the expansion ball film (5) is made of edible fiber gelatin material, and the outer wall of the expansion ball film (5) is smooth.
CN201911025849.3A 2019-10-25 2019-10-25 Preparation method of chicken essence seasoning Withdrawn CN110742259A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112314921A (en) * 2020-10-27 2021-02-05 王�琦 Preparation device and preparation method of spice seasoning product
CN114403378A (en) * 2021-12-20 2022-04-29 台山市德润通食品有限公司 Sand yolk production equipment and preparation method thereof
CN115299564A (en) * 2022-08-15 2022-11-08 江苏豪蓓特食品有限公司 Low-GI puffed cereal food suitable for diabetics and production process
CN115736257A (en) * 2022-12-02 2023-03-07 刘朋祥 Protein powder processing method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112314921A (en) * 2020-10-27 2021-02-05 王�琦 Preparation device and preparation method of spice seasoning product
CN114403378A (en) * 2021-12-20 2022-04-29 台山市德润通食品有限公司 Sand yolk production equipment and preparation method thereof
CN115299564A (en) * 2022-08-15 2022-11-08 江苏豪蓓特食品有限公司 Low-GI puffed cereal food suitable for diabetics and production process
CN115299564B (en) * 2022-08-15 2023-10-10 江苏豪蓓特食品有限公司 Low GI puffed cereal food suitable for diabetics and production process
CN115736257A (en) * 2022-12-02 2023-03-07 刘朋祥 Protein powder processing method

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