CN114831300A - Chicken powder and preparation method thereof - Google Patents
Chicken powder and preparation method thereof Download PDFInfo
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- CN114831300A CN114831300A CN202210357587.6A CN202210357587A CN114831300A CN 114831300 A CN114831300 A CN 114831300A CN 202210357587 A CN202210357587 A CN 202210357587A CN 114831300 A CN114831300 A CN 114831300A
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- Prior art keywords
- powder
- chicken
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- mixing
- skeleton
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 169
- 241000287828 Gallus gallus Species 0.000 claims abstract description 97
- 241000270666 Testudines Species 0.000 claims abstract description 23
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000010977 jade Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims description 105
- 238000002156 mixing Methods 0.000 claims description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000000227 grinding Methods 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 23
- 240000007594 Oryza sativa Species 0.000 claims description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims description 20
- 235000009566 rice Nutrition 0.000 claims description 20
- 240000002853 Nelumbo nucifera Species 0.000 claims description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 19
- 239000000047 product Substances 0.000 claims description 19
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 17
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 claims description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 13
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 12
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 12
- 210000000988 bone and bone Anatomy 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 12
- 229940032147 starch Drugs 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 11
- 229940080313 sodium starch Drugs 0.000 claims description 11
- 241001107116 Castanospermum australe Species 0.000 claims description 10
- 241000195955 Equisetum hyemale Species 0.000 claims description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 10
- 235000021279 black bean Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 229960003624 creatine Drugs 0.000 claims description 8
- 239000006046 creatine Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 7
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 6
- 239000004470 DL Methionine Substances 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- 235000013878 L-cysteine Nutrition 0.000 claims description 6
- 239000004201 L-cysteine Substances 0.000 claims description 6
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 6
- 238000009455 aseptic packaging Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- 239000000413 hydrolysate Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 229930182817 methionine Natural products 0.000 claims description 6
- 235000006109 methionine Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 5
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 5
- 229940071089 sarcosinate Drugs 0.000 claims description 4
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 239000000686 essence Substances 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 6
- 238000002560 therapeutic procedure Methods 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019659 mouth feeling Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 1
- 239000001334 starch sodium octenyl succinate 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses chicken powder and a preparation method thereof, wherein the chicken powder comprises a chicken skeleton, chicken, sodium guanylate, edible salt, radix angelicae, jade fruits and the like. According to the chicken powder and the preparation method thereof, the chicken powder comprises the chicken skeleton and the turtle shell powder, the utilization rate of food production and processing is improved, meanwhile, the chicken skeleton and the turtle shell are ground into powder, the edible mouthfeel of the chicken powder is improved, the chicken powder comprises the red date powder, the wolfberry powder and the like, the finally prepared chicken powder is finer and smoother, the mouthfeel and the taste of the chicken powder are improved, the edible value of the chicken powder is further improved, the chicken powder is rich in flavor, and the prepared product is natural, so that the effects of rich mouthfeel and savoury and mellow taste after cooking are achieved, and the product value of the chicken powder is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to chicken powder and a preparation method thereof.
Background
The chicken powder is delicious in taste and rich in nutrient components, and is always popular with consumers. The chicken flavor essence is a food additive widely applied to products such as instant noodles, meat products, seasonings, chicken essence and the like, and is rapidly developed in the nineties of the twentieth century. The traditional production method of the meat flavor comprises the following steps: the first step is to add amino acid, reducing sugar and other raw materials into a reaction kettle according to a certain proportion to carry out Maillard reaction, namely the reaction between the amino acid and the reducing sugar, and then spray-drying to obtain the reaction spice.
However, the chicken powder in the prior art is generally prepared by enzymolysis of cooked chicken, the prepared chicken powder has a common taste, the taste and color are improved by adding various essences and mixing the essences with the prepared chicken powder in the prior art, but the chicken powder is lack of nutritional value, and the chicken powder produced in the prior art does not have the value and effect of food therapy and cannot meet the requirements of modern masses of eaters.
Therefore, the chicken powder and the preparation method thereof are provided.
Disclosure of Invention
The invention mainly solves the technical problems in the prior art and provides chicken powder and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme that 80-150 parts of chicken skeleton are adopted;
500 portions and 850 portions of chicken;
10-25 parts of sodium guanylate;
40-60 parts of edible salt;
20-35 parts of white granulated sugar;
10-15 parts of monosodium glutamate;
10-15 parts of radix angelicae;
10-25 parts of jade fruits;
5-10 parts of hydrolyzed vegetable protein;
10-25 parts of puffed rice flour;
50-250 parts of water;
2-5 parts of glucose;
1-3 parts of D-xylose;
5-10 parts of glycine;
0.01-0.03 parts of BHA;
50-150 parts of starch;
5-10 parts of ginger powder;
30-80 parts of chicken oil;
6-7 parts of red date powder;
2-5 parts of medlar powder;
1-3 parts of chopped ground pepper powder;
2-4 parts of scouring rush;
2-3 parts of honey;
1.2-1.8 parts of L-cysteine;
1.5-2.5 parts of DL-methionine;
1.5-3.5 parts of disodium succinate;
30-55 parts of sodium starch octenyl succinate;
1-1.5 parts of glycerin monostearate.
Preferably, the chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in the powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
Preferably, the raw materials of the chicken powder also comprise turtle shell powder and lotus seed powder, wherein the turtle shell powder accounts for 2-3 parts, and the lotus seed powder accounts for 5-8 parts.
Preferably, the raw materials of the chicken powder also comprise citric acid and creatine disodium, wherein the citric acid is 2-6 parts, and the creatine disodium is 5-15 parts.
Preferably, the raw materials of the chicken powder also comprise 5-8 parts of black bean powder and 1-2 parts of pepper stem powder.
A preparation method of chicken powder comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
the second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium sarcosinate, disodium succinate, sodium starch octenylsuccinate and glyceryl monostearate, reacting at 125 ℃, cooling to below 55 ℃ after reaction, adding BHA, starch, puffed rice flour, citric acid, black bean powder, chili stalk powder, turtle shell powder and lotus seed powder, mixing and stirring, and then sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
The third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
the fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
Preferably, the air inlet temperature in the fifth step is 160-.
Preferably, the vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 °.
Preferably, the grinding in the third step is in a fine powder state, passes through a 40-mesh sieve, and removes impurities.
Advantageous effects
The invention provides chicken powder and a preparation method thereof. The method has the following beneficial effects:
(1) the chicken powder comprises the chicken skeleton and the turtle shell powder, the utilization rate of food production and processing is improved by the chicken skeleton and the turtle shell, and meanwhile, the edible mouthfeel of the chicken powder is improved by grinding the chicken skeleton and the turtle shell into powder.
(2) The chicken powder disclosed by the invention comprises the raw materials of radix angelicae and semen polygonati, wherein the radix angelicae has the effects of dispelling wind and relieving swelling, and the semen polygonati has the effects of removing peculiar smell and enhancing flavor, so that the chicken powder disclosed by the invention not only can play a food therapy effect, but also is richer in taste and flavor, and the edible value of eaters is improved.
(3) The chicken powder comprises the puffed rice flour which is fine and smooth and easy to digest, the mouth feel of the chicken powder is improved, and the puffed rice flour has unique natural fragrance, so that the edible value is realized, and the health of eaters can be promoted.
(4) The chicken powder comprises red date powder, medlar powder, scouring rush, honey, lotus seed powder and black bean powder, and the red date powder, the medlar powder, the scouring rush, the honey, the lotus seed powder and the black bean powder not only can enable the finally prepared chicken powder to be finer and smoother, but also improve the taste and the taste of the chicken powder, and further improve the edible value of the chicken powder.
Detailed Description
All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a chicken powder and a preparation method thereof, the chicken powder comprises the following raw materials and the dosage thereof is as follows:
80 parts of a chicken skeleton;
500 parts of chicken;
10 parts of sodium guanylate;
40 parts of edible salt;
20 parts of white granulated sugar;
10 parts of monosodium glutamate;
10 parts of radix angelicae;
10 parts of jade fruits;
5 parts of hydrolyzed vegetable protein;
10 parts of puffed rice flour;
50 parts of water;
2 parts of glucose;
1 part of D-xylose;
5 parts of glycine;
0.01 parts of BHA;
50 parts of starch;
5 parts of ginger powder;
30 parts of chicken oil;
6 parts of red date powder;
2 parts of medlar powder;
1 part of chopped chili powder;
2 parts of scouring rush;
2 parts of honey;
1.2 parts of L-cysteine;
1.5 parts of DL-methionine;
1.5 parts of disodium succinate;
30 parts of sodium starch octenyl succinate;
and 1 part of glycerin monostearate.
The chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in a powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
A preparation method of chicken powder comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
the second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium succinate, sodium starch octenyl succinate and glyceryl monostearate, reacting at 125 ℃, cooling to below 55 ℃ after reaction, adding BHA, starch and puffed rice flour, mixing and stirring, and then sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
the third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
The fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
The air inlet temperature in the fifth step is 160-plus-180 degrees, and the air outlet temperature is 110-plus-125 degrees. The vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 deg. And grinding in the third step to form fine powder, sieving with a 40-mesh sieve, and removing impurities.
The chicken powder disclosed by the invention comprises the raw materials of radix angelicae and the jade fruits, wherein the radix angelicae has the effects of dispelling wind and reducing swelling, and the jade fruits have the effects of removing peculiar smell and enhancing fragrance, so that the chicken powder disclosed by the invention not only can play a food therapy effect, but also has better mouthfeel and taste, and the edible value of eaters is improved. The chicken powder raw material comprises the puffed rice powder, the puffed rice powder is fine and smooth and easy to digest, the mouth feeling of the chicken powder is improved, and the puffed rice powder has unique natural fragrance, so that the edible value is realized, and the health of eaters is promoted.
Example two: a chicken powder and a preparation method thereof, the chicken powder comprises the following raw materials and the dosage thereof is as follows:
150 parts of a chicken skeleton;
850 parts of chicken;
25 parts of sodium guanylate;
60 parts of edible salt;
35 parts of white granulated sugar;
15 parts of monosodium glutamate;
15 parts of angelica dahurica;
25 parts of jade fruits;
10 parts of hydrolyzed vegetable protein;
25 parts of puffed rice flour;
250 parts of water;
5 parts of glucose;
3 parts of D-xylose;
10 parts of glycine;
0.03 part of BHA;
150 parts of starch;
10 parts of ginger powder;
80 parts of chicken oil;
7 parts of red date powder;
5 parts of medlar powder;
3 parts of chopped chili powder;
4 parts of scouring rush;
3 parts of honey;
1.8 parts of L-cysteine;
2.5 parts of DL-methionine;
3.5 parts of disodium succinate;
55 parts of starch sodium octenyl succinate;
1.5 parts of glycerin monostearate.
The chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in a powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
The raw materials of the chicken powder also comprise turtle shell powder and lotus seed powder, wherein the turtle shell powder accounts for 2-3 parts, and the lotus seed powder accounts for 5-8 parts.
A preparation method of chicken powder comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
The second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium succinate, sodium starch octenylsuccinate and glyceryl monostearate, reacting at 125 ℃., cooling to below 55 ℃ after reaction, adding BHA, starch, puffed rice powder, turtle shell powder and lotus seed powder, mixing and stirring, and sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
the third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
the fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
The air inlet temperature in the fifth step is 160-plus-180 degrees, and the air outlet temperature is 110-plus-125 degrees. The vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 deg. And grinding in the third step to form fine powder, sieving with a 40-mesh sieve, and removing impurities.
The chicken powder disclosed by the invention comprises the raw materials of radix angelicae and the jade fruits, wherein the radix angelicae has the effects of dispelling wind and reducing swelling, and the jade fruits have the effects of removing peculiar smell and enhancing fragrance, so that the chicken powder disclosed by the invention not only can play a food therapy effect, but also has better mouthfeel and taste, and the edible value of eaters is improved.
Example three: a chicken powder and a preparation method thereof, the chicken powder comprises the following raw materials and the dosage thereof is as follows:
100 parts of chicken skeleton;
600 parts of chicken;
15 parts of sodium guanylate;
50 parts of edible salt;
25 parts of white granulated sugar;
12 parts of monosodium glutamate;
13 parts of radix angelicae;
19 parts of jade fruits;
6 parts of hydrolyzed vegetable protein;
17 parts of puffed rice flour;
200 parts of water;
3 parts of glucose;
2 parts of D-xylose;
5 parts of glycine;
0.02 part of BHA;
100 parts of starch;
8 parts of ginger powder;
50 parts of chicken oil;
7 parts of red date powder;
5 parts of medlar powder;
3 parts of chopped chili powder;
4 parts of scouring rush;
2 parts of honey;
1.5 parts of L-cysteine;
1.7 parts of DL-methionine;
1.9 parts of disodium succinate;
40 parts of sodium starch octenyl succinate;
1.3 parts of glycerin monostearate.
The chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in a powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
The raw materials of the chicken powder also comprise turtle shell powder and lotus seed powder, wherein the turtle shell powder accounts for 2-3 parts, and the lotus seed powder accounts for 5-8 parts. The raw materials of the chicken powder also comprise citric acid and creatine disodium, wherein the citric acid is 2-6 parts, and the creatine disodium is 5-15 parts.
A preparation method of chicken powder comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
the second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium sarcosinate, disodium succinate, sodium starch octenylsuccinate and glycerin monostearate, reacting at 125 ℃, cooling to below 55 ℃ after reaction, adding BHA, starch, puffed rice flour, citric acid, turtle shell powder and lotus seed powder, mixing and stirring, and then sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
The third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
the fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
The air inlet temperature in the fifth step is 160-plus-180 degrees, and the air outlet temperature is 110-plus-125 degrees. The vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 deg. And grinding in the third step to form fine powder, sieving with a 40-mesh sieve, and removing impurities.
Example four: a chicken powder and a preparation method thereof, the chicken powder comprises the following raw materials and the dosage thereof is as follows:
120 parts of chicken skeletons;
7000 parts of chicken;
23 parts of sodium guanylate;
50 parts of edible salt;
30 parts of white granulated sugar;
14 parts of monosodium glutamate;
13 parts of radix angelicae;
24 parts of jade fruits;
9 parts of hydrolyzed vegetable protein;
20 parts of puffed rice flour;
200 parts of water;
4 parts of glucose;
2.5 parts of D-xylose;
8.5 parts of glycine;
0.025 parts of BHA;
100 parts of starch;
8 parts of ginger powder;
60 parts of chicken oil;
6.5 parts of red date powder;
4 parts of medlar powder;
2.5 parts of chopped chili powder;
3 parts of scouring rush;
2 parts of honey;
1.3 parts of L-cysteine;
2.3 parts of DL-methionine;
2.2 parts of disodium succinate;
50 parts of sodium starch octenyl succinate;
1.4 parts of glycerin monostearate.
The chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in a powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
The raw materials of the chicken powder also comprise turtle shell powder and lotus seed powder, wherein the turtle shell powder accounts for 2-3 parts, and the lotus seed powder accounts for 5-8 parts. The raw materials of the chicken powder also comprise citric acid and creatine disodium, wherein the citric acid is 2-6 parts, and the creatine disodium is 5-15 parts. The raw materials of the chicken powder also comprise 5-8 parts of black bean powder and 1-2 parts of pepper stem powder.
A preparation method of chicken powder comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
The second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium sarcosinate, disodium succinate, sodium starch octenylsuccinate and glyceryl monostearate, reacting at 125 ℃, cooling to below 55 ℃ after reaction, adding BHA, starch, puffed rice flour, citric acid, black bean powder, chili stalk powder, turtle shell powder and lotus seed powder, mixing and stirring, and then sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
the third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
the fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
The air inlet temperature in the fifth step is 160-plus-180 degrees, and the air outlet temperature is 110-plus-125 degrees. The vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 deg. And grinding in the third step to form fine powder, sieving with a 40-mesh sieve, and removing impurities.
The working principle of the invention is as follows: the chicken powder comprises the chicken skeleton and the turtle shell powder, the utilization rate of food production and processing is improved by the chicken skeleton and the turtle shell, and meanwhile, the edible mouthfeel of the chicken powder is improved by grinding the chicken skeleton and the turtle shell into powder.
The chicken powder disclosed by the invention comprises the raw materials of radix angelicae and the jade fruits, wherein the radix angelicae has the effects of dispelling wind and reducing swelling, and the jade fruits have the effects of removing peculiar smell and enhancing fragrance, so that the chicken powder disclosed by the invention not only can play a food therapy effect, but also is richer in taste and flavor, and the edible value of eaters is improved.
The chicken powder raw material comprises the puffed rice powder, the puffed rice powder is fine and smooth and easy to digest, the mouth feeling of the chicken powder is improved, and the puffed rice powder has unique natural fragrance, so that the edible value is realized, and the health of eaters is promoted.
The chicken powder disclosed by the invention comprises the raw materials of red date powder, medlar powder, scouring rush, honey, lotus seed powder and black bean powder, and the red date powder, the medlar powder, scouring rush, honey, lotus seed powder and black bean powder not only can enable the finally prepared chicken powder to be finer and smoother, but also can improve the taste and the flavor of the chicken powder, and further improve the edible value of the chicken powder.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A chicken powder is characterized in that: the chicken powder comprises the following raw materials in parts by weight:
80-150 parts of chicken skeleton;
500 portions and 850 portions of chicken;
10-25 parts of sodium guanylate;
40-60 parts of edible salt;
20-35 parts of white granulated sugar;
10-15 parts of monosodium glutamate;
10-15 parts of radix angelicae;
10-25 parts of jade fruits;
5-10 parts of hydrolyzed vegetable protein;
10-25 parts of puffed rice flour;
50-250 parts of water;
2-5 parts of glucose;
1-3 parts of D-xylose;
5-10 parts of glycine;
0.01-0.03 parts of BHA;
50-150 parts of starch;
5-10 parts of ginger powder;
30-80 parts of chicken oil;
6-7 parts of red date powder;
2-5 parts of medlar powder;
1-3 parts of chopped ground pepper powder;
2-4 parts of scouring rush;
2-3 parts of honey;
1.2-1.8 parts of L-cysteine;
1.5-2.5 parts of DL-methionine;
1.5-3.5 parts of disodium succinate;
30-55 parts of sodium starch octenyl succinate;
1-1.5 parts of glycerin monostearate.
2. The chicken powder as claimed in claim 1, wherein: the chicken skeleton is fried, stewed after being fried, ground into powder after being stewed, dissolved and emulsified in a powdery finished product, and finally dried to obtain the chicken skeleton fine powder.
3. The chicken powder as claimed in claim 1, wherein: the raw materials of the chicken powder also comprise turtle shell powder and lotus seed powder, wherein the turtle shell powder accounts for 2-3 parts, and the lotus seed powder accounts for 5-8 parts.
4. The chicken powder as claimed in claim 1, wherein: the chicken powder also comprises citric acid and disodium creatine, wherein the citric acid accounts for 2-6 parts, and the disodium creatine accounts for 5-15 parts.
5. The chicken powder as claimed in claim 1, wherein: the chicken powder also comprises 5-8 parts of black bean powder and 1-2 parts of pepper stem powder.
6. A preparation method of chicken powder is characterized by comprising the following steps: the method comprises the following working steps:
the first step is as follows: frying the chicken skeleton, stewing after frying, grinding into powder after stewing, dissolving and emulsifying the powdery finished product, and drying to obtain chicken bone fine powder; boiling chicken in water, adding hydrolyzed vegetable protein for enzymolysis to obtain chicken hydrolysate, and grinding and filtering the chicken hydrolysate to obtain chicken essence;
The second step is that: respectively mixing the chicken meat refined liquid obtained in the first step with chicken bone refined powder, sodium guanylate, water, D-xylose, glycine, L-cysteine, DL-methionine, disodium sarcosinate, disodium succinate, sodium starch octenylsuccinate and glyceryl monostearate, reacting at 125 ℃, cooling to below 55 ℃ after reaction, adding BHA, starch, puffed rice flour, citric acid, black bean powder, chili stalk powder, turtle shell powder and lotus seed powder, mixing and stirring, and then sieving with a 30-mesh sieve to remove impurities to obtain chicken meat liquid;
the third step: mixing radix Angelicae Dahuricae, semen Myristicae, fructus Jujubae powder, fructus Lycii powder, chopped chili powder, herba Equiseti hiemalis and Mel, mixing, and grinding to obtain adjuvant powder;
the fourth step: mixing the chicken liquid obtained in the second step with the auxiliary material powder obtained in the third step, stirring, mixing and stirring edible salt, white granulated sugar, monosodium glutamate, glucose, ginger powder and chicken fat, uniformly stirring, putting into vacuum for concentration, and concentrating to obtain coarse chicken powder;
the fifth step: and (5) carrying out spray drying on the coarse chicken powder in the fourth step, and finally carrying out sealed packaging in an aseptic packaging room to obtain the finished product chicken powder.
7. The method for preparing chicken powder as claimed in claim 6, wherein the method comprises the following steps: the air inlet temperature in the fifth step is 160-180 degrees, and the air outlet temperature is 110-125 degrees.
8. The method for preparing chicken powder as claimed in claim 6, wherein the method comprises the following steps: the vacuum degree in the fourth step is-0.02-0.025 mpa, and the concentration temperature is 35-55 deg.
9. The method for preparing chicken powder according to claim 6, wherein the method comprises the following steps: and grinding in the third step to form fine powder, sieving with a 40-mesh sieve, and removing impurities.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363193A (en) * | 2022-08-24 | 2022-11-22 | 东莞市保利德食品添加剂有限公司 | Chicken powder essence based on chicken bone decoction and preparation method thereof |
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| CN102008061A (en) * | 2010-10-22 | 2011-04-13 | 河南省淇县永达食业有限公司 | Method for preparing chicken powder by using chicken skeleton and chicken skin |
| CN102326769A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken meal and preparation method thereof |
| CN103719800A (en) * | 2013-12-27 | 2014-04-16 | 广东江大和风香精香料有限公司 | Black bone chicken powder and preparation method thereof |
| CN110558532A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Chicken powdery essence and production process thereof |
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| CN101283770A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Chicken meat powder flavouring and its preparation method |
| CN102008061A (en) * | 2010-10-22 | 2011-04-13 | 河南省淇县永达食业有限公司 | Method for preparing chicken powder by using chicken skeleton and chicken skin |
| CN102326769A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken meal and preparation method thereof |
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| CN115363193A (en) * | 2022-08-24 | 2022-11-22 | 东莞市保利德食品添加剂有限公司 | Chicken powder essence based on chicken bone decoction and preparation method thereof |
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