CN115644412A - Preparation method of industrial-grade chicken essence - Google Patents
Preparation method of industrial-grade chicken essence Download PDFInfo
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- CN115644412A CN115644412A CN202211395667.7A CN202211395667A CN115644412A CN 115644412 A CN115644412 A CN 115644412A CN 202211395667 A CN202211395667 A CN 202211395667A CN 115644412 A CN115644412 A CN 115644412A
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- 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
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention belongs to the technical field of chicken essence, and discloses a preparation method of industrial-grade chicken essence, wherein the raw materials of the chicken essence comprise, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of zanthoxylum oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper and 5-8 parts of sugar. The invention provides a method for preparing industrial chicken essence, which comprises the steps of selecting chicken thigh and chicken breast without fat, carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid, heating at the temperature of 150-200 ℃ for 2-2.5 hours to obtain a Maillard reaction product, filtering the Maillard reaction product through a sieve of 150-200 meshes, collecting filtrate, concentrating the filtrate to obtain concentrated solution, adding edible salt, monosodium glutamate, pricklyash peel oil, edible oil, white pepper, sugar and benzoic acid into the concentrated solution, fully stirring and mixing to obtain the chicken essence, improving the delicate flavor of the chicken essence, reducing chemical synthetic materials, and reducing the harm of the prepared chicken essence to human bodies.
Description
Technical Field
The invention belongs to the technical field of chicken essence, and particularly relates to a preparation method of industrial-grade chicken essence.
Background
The chicken essence is mainly applied to: seasoning bags for various instant foods, cooked meat products, compound seasonings (such as chicken essence and the like), heat preservation, hot pot, soup noodles, sauce and marinated products and the like. The main function is to add fragrance and flavor to the applied product and improve the added value of the product. The currently used chicken essence usually uses a large amount of chemical synthetic raw materials, but lacks natural stewed chicken flavor although having chicken flavor, and easily generates relatively strong chemical smell, so that the flavor of the prepared essence is not good, the health of a human body is harmed after long-term eating, and the purchase desire of consumers is reduced.
Disclosure of Invention
In order to solve the problems brought forward in the background technology, the invention provides a method for preparing an industrial-grade chicken essence, chicken leg meat and chicken breast meat which are peeled and are degreased are selected and are minced by a 3-5mm pore plate to obtain chicken meat paste, the chicken meat paste, water, papain and neutral protease are mixed and are heated and subjected to enzymolysis reaction for 1-1.5 hours at 65-75 ℃ to obtain chicken meat enzymolysis liquid, the obtained enzymolysis liquid is subjected to ultrahigh-temperature instant sterilization to obtain a chicken meat enzymolysis product, the prepared chicken meat enzymolysis product is added with 3-8g of glucose, 5-8g of cysteine and 200ml of chicken oil, and is heated under the pressure of 1-3 ℃ at the heating temperature of 150-200 ℃ for 2-2.5 hours to obtain a Maillard reaction product, the Maillard product is filtered by a 150-200 mesh sieve to collect filtrate, the filtrate is concentrated to obtain concentrated solution, edible salt, pepper oil, edible oil, white pepper, sugar and benzoic acid are fully stirred and mixed to obtain the chicken essence, so that the harm to the chicken essence is reduced, and the chicken essence is synthesized by chemical materials with the advantages of the chicken essence are reduced.
In order to achieve the purpose, the invention provides the following technical scheme: the industrial-grade chicken essence comprises, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of pepper oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper, 5-8 parts of sugar, 0.3-1 part of neutral protease and 2-3 parts of benzoic acid.
In the technical scheme, preferably, the chicken essence raw materials comprise, by weight, 50 parts of chicken meat paste, 22 parts of water, 0.5 part of papain, 0.3 part of edible salt, 6 parts of monosodium glutamate, 5 parts of pepper oil, 10 parts of edible oil, 2 parts of white pepper, 6 parts of sugar, 1 part of neutral protease and 2 parts of benzoic acid.
In the above technical scheme, preferably, the preparation method of the chicken essence comprises the following specific operation steps:
s1, mincing: cleaning chicken, and mincing the chicken to obtain chicken paste;
s2, stirring and mixing: mixing chicken paste, water, papain and neutral protease, and heating for enzymolysis at 65-75 deg.C for 1-1.5h to obtain chicken enzymolysis solution;
s3, sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid to obtain a chicken enzymolysis product;
s4: and carrying out enzymolysis reaction: adding glucose, cysteine and chicken fat into the prepared chicken enzymolysis product, mixing and heating to obtain a Maillard reaction product;
s5, filtering and concentrating: filtering the Maillard product through a 150-200-mesh sieve, collecting filtrate, and concentrating the filtrate to obtain concentrated solution;
s6, seasoning: adding edible salt, monosodium glutamate, oleum Zanthoxyli Bungeani, edible oil, fructus Piperis, sugar, and benzoic acid into the concentrated solution, and stirring to obtain chicken essence.
In the technical scheme, preferably, the chicken is chicken leg meat and chicken breast meat which are peeled and degreased, and the chicken meat is minced by adopting a 3-5mm pore plate to obtain chicken meat paste.
In the above technical scheme, preferably, the ultrahigh temperature instant sterilization temperature is 140-155 ℃, and the temperature is kept for 20s and then cooled to a greenhouse.
In the technical scheme, preferably, 3-8g of glucose, 5-8g of cysteine, 200ml of chicken oil and the chicken enzymolysis product are heated under the pressure of 1-3Mpa at the heating temperature of 150-200 ℃ for 2-2.5h.
In the above technical scheme, preferably, the filtrate is concentrated by an evaporation concentration method, the evaporation temperature is 300-500 ℃, and the filtrate is kept for 1 hour to be thick.
In the above technical scheme, preferably, the edible salt is crystallized salt, and the edible oil is soybean oil sunflower seed oil.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of an industrial-grade chicken essence, which comprises the steps of selecting chicken thigh and chicken breast without fat, mincing the chicken thigh and the chicken breast by a 3-5mm pore plate to obtain chicken meat paste, mixing the chicken meat paste, water, papain and neutral protease, carrying out heating enzymolysis reaction for 1-1.5 hours at 65-75 ℃ to obtain chicken enzymatic hydrolysate, carrying out ultrahigh temperature instant sterilization on the obtained enzymatic hydrolysate to obtain chicken enzymatic hydrolysate, adding 3-8g of glucose, 5-8g of cysteine and 200ml of chicken oil into the prepared chicken enzymatic hydrolysate, heating the chicken enzymatic hydrolysate under the pressure of 1-3Mpa at the heating temperature of 150-200 ℃ for 2-2.5 hours to obtain a Maillard reaction product, filtering the Maillard reaction product through a 150-200 mesh sieve to collect filtrate, concentrating the filtrate to obtain concentrated solution, adding edible salt, monosodium glutamate, pepper oil, edible oil, white pepper, sugar and benzoic acid into the concentrated solution, fully stirring and mixing to obtain the essence, improving the delicate flavor of the chicken essence, reducing the harm to the chicken chemical synthesis materials to the body, and reducing the harm to chicken.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a method for preparing industrial-grade chicken essence, which comprises, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of pepper oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper, 5-8 parts of sugar, 0.3-1 part of neutral protease and 2-3 parts of benzoic acid.
The chicken essence comprises, by weight, 55 parts of chicken meat paste, 20 parts of water, 01 parts of papain, 0.2 part of edible salt, 6 parts of monosodium glutamate, 5 parts of zanthoxylum oil, 8 parts of edible oil, 2 parts of white pepper, 6 parts of sugar, 1 part of neutral protease and 2 parts of benzoic acid.
The preparation method of the chicken essence comprises the following specific operation steps:
s1, mincing: cleaning chicken, and mincing the chicken to obtain chicken paste;
s2, stirring and mixing: mixing chicken paste, water, papain and neutral protease, and heating for enzymolysis at 65-75 deg.C for 1-1.5h to obtain chicken enzymolysis solution;
s3, sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid to obtain a chicken enzymolysis product;
s4: and carrying out enzymolysis reaction: adding glucose, cysteine and chicken fat into the prepared chicken enzymolysis product, mixing and heating to obtain a Maillard reaction product;
s5, filtering and concentrating: filtering the Maillard product through a 150-200-mesh sieve, collecting filtrate, and concentrating the filtrate to obtain concentrated solution;
s6, seasoning: adding edible salt, monosodium glutamate, oleum Zanthoxyli Bungeani, edible oil, fructus Piperis, sugar and benzoic acid into the concentrated solution, and stirring to obtain chicken essence.
Example two:
the invention provides a preparation method of an industrial-grade chicken essence, which comprises, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of zanthoxylum oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper, 5-8 parts of sugar, 0.3-1 part of neutral protease and 2-3 parts of benzoic acid.
The chicken essence comprises, by weight, 70 parts of chicken meat paste, 30 parts of water, 0.4 part of papain, 0.3 part of edible salt, 6 parts of monosodium glutamate, 5 parts of zanthoxylum oil, 10 parts of edible oil, 1.5 parts of white pepper, 8 parts of sugar, 1 part of neutral protease and 2 parts of benzoic acid.
The preparation method of the chicken essence comprises the following specific operation steps:
s1, mincing: cleaning chicken, and mincing the chicken to obtain chicken paste;
s2, stirring and mixing: mixing chicken paste, water, papain and neutral protease, and heating for enzymolysis at 65-75 deg.C for 1-1.5h to obtain chicken enzymolysis solution;
s3, sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid to obtain a chicken enzymolysis product;
s4: and carrying out enzymolysis reaction: adding glucose, cysteine and chicken fat into the prepared chicken enzymolysis product, mixing and heating to obtain a Maillard reaction product;
s5, filtering and concentrating: filtering the Maillard product through a 150-200-mesh sieve, collecting filtrate, and concentrating the filtrate to obtain concentrated solution;
s6, seasoning: adding edible salt, monosodium glutamate, oleum Zanthoxyli Bungeani, edible oil, fructus Piperis, sugar and benzoic acid into the concentrated solution, and stirring to obtain chicken essence.
Example three:
the invention provides a preparation method of an industrial-grade chicken essence, which comprises, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of zanthoxylum oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper, 5-8 parts of sugar, 0.3-1 part of neutral protease and 2-3 parts of benzoic acid.
The chicken essence comprises, by weight, 50 parts of chicken meat paste, 22 parts of water, 0.5 part of papain, 0.3 part of edible salt, 6 parts of monosodium glutamate, 5 parts of zanthoxylum oil, 10 parts of edible oil, 2 parts of white pepper, 6 parts of sugar, 1 part of neutral protease and 2 parts of benzoic acid.
The preparation method of the chicken essence comprises the following specific operation steps:
s1, mincing: cleaning chicken, and mincing the chicken to obtain chicken paste;
s2, stirring and mixing: mixing chicken paste, water, papain and neutral protease, and heating for enzymolysis at 65-75 deg.C for 1-1.5 hr to obtain chicken enzymatic hydrolysate;
s3, sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid to obtain a chicken enzymolysis product;
s4: and (3) carrying out enzymolysis reaction: adding glucose, cysteine and chicken fat into the prepared chicken enzymolysis product, mixing and heating to obtain a Maillard reaction product;
s5, filtering and concentrating: filtering the Maillard product through a 150-200-mesh sieve, collecting filtrate, and concentrating the filtrate to obtain concentrated solution;
s6, seasoning: adding edible salt, monosodium glutamate, oleum Zanthoxyli Bungeani, edible oil, fructus Piperis, sugar, and benzoic acid into the concentrated solution, and stirring to obtain chicken essence.
| Chicken essence raw material | Raw material ratio (share) | Optimum proportion (share) |
| Chicken meat paste | 50-70 | 50 |
| Water (W) | 20-30 | 22 |
| Papain | 0.5-2 | 0.5 |
| Edible salt | 0.1-0.5 | 0.3 |
| Gourmet powder | 5-6 | 6 |
| Zanthoxylum oil | 3-5 | 5 |
| Edible oil | 8-10 | 10 |
| White pepper | 1-2.5 | 2 |
| Candy | 5-8 | 6 |
| Neutral protease | 0.3-1 | 1 |
| Benzoic acid | 2-3 | 2 |
In conclusion, the three examples provided by the invention adopt materials with different proportions for test detection, and the comparison of test results shows that the flavor of the chicken essence prepared by the three tests in the example is more similar to that of chicken meat, the delicate flavor effect is more obvious, and the ratio of the chicken essence prepared by the three tests in the example is superior to that of the test materials in the other two examples.
The application of the industrial-grade chicken essence can be used for producing seasoning bags, cooked meat products, compound seasonings (such as chicken essence and the like), heat preservation, hot pots, soup noodles, sauced and marinated products and the like in factories, a certain amount of chicken essence can be placed according to the proportion of produced food, the freshness of the food can be improved, the satisfaction degree of consumers on the food can be improved, meanwhile, the additives of the food are reduced, and the product is healthier to eat.
Wherein the chicken is chicken leg meat and chicken breast meat without skin and fat, and is minced by a 3-5mm pore plate to obtain chicken meat paste; the freshness of chicken is guaranteed, the auxiliary materials are added in a small amount, the quality of the chicken essence is enhanced, the chicken essence is more convenient to use and longer in storage time on the basis that the chicken essence keeps the original flavor, can be taken at any time, is suitable for various cuisines, and is healthier to eat.
Wherein the ultrahigh temperature instantaneous sterilization temperature is 140-155 ℃, the temperature is kept for 20s, and the temperature is reduced to a greenhouse;
bacteria generated in the processing of the chicken meat paste are eliminated through high-temperature instantaneous sterilization, meanwhile, the edible preservation time of chicken essence can be prolonged, food additives are reduced, the addition of industrial chicken essence is safer, and the harm of eating to the body is reduced.
Wherein, the glucose 3-8g, the cysteine 5-8g, the chicken oil 200ml and the chicken enzymolysis product are heated under the pressure of 1-3Mpa, the heating temperature is 150-200 ℃, and the heating time is 2-2.5h;
the flavor of the industrial chicken essence can be improved by adding the glucose, the cysteine and the chicken oil, the taste of consumers is met, and the consumers can accept the chicken essence more.
Wherein, the filtrate is concentrated by adopting an evaporation concentration method, the evaporation temperature is 300-500 ℃, and the filtrate is kept for 1h to be thick; the edible salt is crystallized salt, and the edible oil is soybean oil and sunflower seed oil;
when the filtering liquid is heated, the water molecules obtain kinetic energy, and when the energy of some water molecules is enough to overcome the intermolecular water level attraction, the water molecules will overflow the liquid surface and enter the upper space to become steam. In order to maintain the water in boiling conditions, heat is constantly supplied, and saturated steam is generally used as the heat source.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of industrial-grade chicken essence is characterized by comprising the following steps: the chicken essence comprises, by weight, 50-70 parts of chicken meat paste, 20-30 parts of water, 0.5-2 parts of papain, 0.1-0.5 part of edible salt, 5-6 parts of monosodium glutamate, 3-5 parts of pepper oil, 8-10 parts of edible oil, 1-2.5 parts of white pepper, 5-8 parts of sugar, 0.3-1 part of neutral protease and 2-3 parts of benzoic acid.
2. The method for preparing industrial-grade chicken essence according to claim 1, wherein the method comprises the following steps: the chicken essence comprises, by weight, 50 parts of chicken meat paste, 22 parts of water, 0.5 part of papain, 0.3 part of edible salt, 6 parts of monosodium glutamate, 5 parts of zanthoxylum oil, 10 parts of edible oil, 2 parts of white pepper, 6 parts of sugar, 1 part of neutral protease and 2 parts of benzoic acid.
3. The method for preparing industrial-grade chicken essence according to claim 1, wherein the method comprises the following steps: the preparation method of the chicken essence comprises the following specific operation steps:
s1, mincing: cleaning chicken, and mincing the chicken to obtain chicken paste;
s2, stirring and mixing: mixing chicken paste, water, papain and neutral protease, and heating for enzymolysis at 65-75 deg.C for 1-1.5 hr to obtain chicken enzymatic hydrolysate;
s3, sterilization: carrying out ultrahigh-temperature instantaneous sterilization on the obtained enzymolysis liquid to obtain a chicken enzymolysis product;
s4: and carrying out enzymolysis reaction: adding glucose, cysteine and chicken fat into the prepared chicken enzymolysis product, mixing and heating to obtain a Maillard reaction product;
s5, filtering and concentrating: filtering the Maillard product through a 150-200-mesh sieve, collecting filtrate, and concentrating the filtrate to obtain concentrated solution;
s6, seasoning: adding edible salt, monosodium glutamate, oleum Zanthoxyli Bungeani, edible oil, fructus Piperis, sugar and benzoic acid into the concentrated solution, and stirring to obtain chicken essence.
4. The method for preparing the industrial-grade chicken essence according to claim 1, wherein the method comprises the following steps: the chicken is prepared from chicken leg meat and chicken breast meat without skin and fat by mincing with 3-5mm pore plate to obtain chicken meat paste.
5. The method for preparing industrial-grade chicken essence according to claim 3, wherein the method comprises the following steps: and the ultrahigh temperature instantaneous sterilization temperature is 140-155 ℃, the temperature is kept for 20s, and the temperature is reduced to a greenhouse.
6. The method for preparing the industrial-grade chicken essence according to claim 3, wherein the method comprises the following steps: 3-8g of glucose, 5-8g of cysteine, 200ml of chicken oil and the chicken enzymolysis product are heated under the pressure of 1-3Mpa at the temperature of 150-200 ℃ for 2-2.5h.
7. The method for preparing the industrial-grade chicken essence according to claim 3, wherein the method comprises the following steps: the filtrate is concentrated by adopting an evaporation concentration method, the evaporation temperature is 300-500 ℃, and the filtrate is kept for 1h to be thick.
8. The method for preparing the industrial-grade chicken essence according to claim 3, wherein the method comprises the following steps: the edible salt is crystallized salt, and the edible oil is soybean oil sunflower seed oil.
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| CN114586965A (en) * | 2022-01-10 | 2022-06-07 | 广东嘉豪食品有限公司 | Paste salty essence generated by combining enzymolysis with Maillard reaction |
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2022
- 2022-11-09 CN CN202211395667.7A patent/CN115644412A/en active Pending
Patent Citations (7)
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| JP2001275619A (en) * | 2000-03-29 | 2001-10-09 | Janifu Tekku:Kk | New reducing concentrated essence having normal- temperature storage stability and method for producing the same |
| CN1813586A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated chicken cream |
| CN102106528A (en) * | 2011-01-21 | 2011-06-29 | 河南农业大学 | Method for preparing chicken essence by using bone residue enzymolysis concentrate |
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| CN106579285A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of chicken flavor |
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