CN1294850C - Chicken meat concentrate and its production method - Google Patents
Chicken meat concentrate and its production method Download PDFInfo
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- CN1294850C CN1294850C CNB2003101005324A CN200310100532A CN1294850C CN 1294850 C CN1294850 C CN 1294850C CN B2003101005324 A CNB2003101005324 A CN B2003101005324A CN 200310100532 A CN200310100532 A CN 200310100532A CN 1294850 C CN1294850 C CN 1294850C
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- chicken
- grade breast
- fresh grade
- restatement
- controlled
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- Expired - Lifetime
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 title abstract description 33
- 239000012141 concentrate Substances 0.000 title abstract 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 210000000481 breast Anatomy 0.000 claims description 22
- 239000000084 colloidal system Substances 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 7
- 239000004309 nisin Substances 0.000 claims description 7
- 235000010297 nisin Nutrition 0.000 claims description 7
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 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 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 6
- 238000012546 transfer Methods 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000008446 instant noodles Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013594 poultry meat Nutrition 0.000 abstract description 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 229960003786 inosine Drugs 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
Abstract
The present invention relates to the processing of a poultry meat product, and more specifically relates to chicken concentrate and a production method thereof. The chicken concentrate is prepared from chicken breast which is processed through botulinum cook, jordaning, proteinase adding for enzymolysis, and proportioning adding for a thermal reaction, and an obtain material is processed through proportioning adding, uniform stirring, processing through a colloidal mill, final coiling, and sealing packaging with a container. The chicken concentrate has the advantages of palatefullness and long smell reserving time, and nutrient components in chicken meat can be utilized completely. The chicken concentrate can be used as a raw material for the production of chicken essence powder, chicken flavor seasoning bags, biscuits, instant noodles, puffed foods, nutrition regulation foods and meat products.
Description
Technical field
The present invention relates to poultry meat based food processing class, more specifically to a kind of chicken paste and production method thereof.
Background technology
Chicken paste is the emerging in recent years flavoring of making as raw material with chicken, compares with traditional chicken meal, and the chicken paste manufacture craft is simple, and cost is low, can keep preferably chicken intrinsic delicate flavour and nutritional labeling.At present, the production of chicken paste mainly is that chicken is carried out long infusion, forms through aqueous extraction, so not only lose time, yield poorly, the cost height, and the nutritional labeling in the chicken can not utilize fully, more can not adapt to industrialization and specialized requirement of producing.
Summary of the invention
The object of the present invention is to provide a kind of chicken paste, this chicken paste is by autoclaving, defibrination, enzymolysis, thermal response and cross this method of colloid mill, can not only utilize raw material fully, fully keep chicken intrinsic various nutritional labelings and delicate flavour, and the nutritive value and the local flavor of energy fast lifting chicken paste, also be industrialization and the specialized new approach that provides of producing simultaneously.
Another object of the present invention is to provide the production method of this chicken paste, this method Production Time weak point, cost is low.
The invention provides a kind of chicken paste, this chicken paste can be prepared by following method: be raw material with the Fresh Grade Breast, through autoclaving, behind the defibrination, press the Fresh Grade Breast restatement and add proteinase-10 .2-0.6%, under stirring condition, keep 40-55 ℃, carried out enzymolysis in 2-6 hour, then by the Fresh Grade Breast restatement with chicken fat 5-10%, monosodium glutamate 10-40%, glucose 3-5%, wood sugar 1-3%, aneurin 1-5%, cysteine hydrochloride 1-5%, transfer pH to 6-7 with NaOH, under stirring condition, keep 85-110 ℃, carried out thermal response in 40-150 minute, and then press the Fresh Grade Breast restatement and add 10-30% salt, the 5-20% maltodextrin, and 0.5-1.5%IMP (Chinese full name: 5 '-inosine acid disodium), 0.4-1.2%I+G (Chinese full name: 5 '-inosine acid disodium+5 '-Sodium guanylate), 0.3-1.0%CMC (Chinese full name: sodium carboxymethylcellulose), the 0.2-1.0% monoglyceride, 0.02% antioxidant, 0.1%Nisin (Chinese full name: nisin), stir, cross colloid mill, granularity is controlled at below the 10 μ m, grinds twice, be cooled at last below 25 ℃, in the cool with the seal of vessel package storage.
The present invention also provides the production method of this chicken paste, and this method comprises the step of following order:
(1) take by weighing Fresh Grade Breast, then autoclaving: 105-135 ℃, 60-150 minute;
(2) defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at 10-35%;
(3) enzymolysis: add proteinase-10 .2-0.6% by the Fresh Grade Breast restatement and carry out enzymolysis, under stirring condition, keep 40-55 ℃, 2-6 hour;
(4) thermal response: press the Fresh Grade Breast restatement and add chicken fat 5-10%, monosodium glutamate 10-40%, glucose 3-5%, wood sugar 1-3%, aneurin 1-5%, cysteine hydrochloride 1-5%, transfer pH to 6-7 with NaOH, under stirring condition, keep 85-110 ℃ 40-150 minute;
(5) cross colloid mill: press the Fresh Grade Breast restatement and add 10-30% salt, the 5-20% maltodextrin, 0.5-1.5%IMP, 0.4-1.2%I+G, 0.3-1.0%CMC, the 0.2-1.0% monoglyceride, 0.02% antioxidant, 0.1%Nisin, stir, cross colloid mill, granularity is controlled at below the 10 μ m, grinds twice;
(6) cooling: below 25 ℃;
(7) package storage: pack with the food grade plastic bucket, store in the cool.
The invention has the advantages that the nutritive value and the local flavor that promote chicken meal by enzymolysis and thermal response, make that product special flavour is strong, fragrance remaining time is long.Product is mainly used in the production of chickens' extract, chicken powder, chicken flavor seasoning bag, biscuit, instant noodles, dilated food, nutrition recuperating food, meat products.
The specific embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below, but they not limitation of the invention.
Except as otherwise noted, percentage of the present invention is percetage by weight.
Embodiment 1:
(1) take by weighing Fresh Grade Breast, carry out autoclaving then: 105 ℃, 150 minutes;
(2) defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at 30%;
(3) add proteinase-10 .4% by the Fresh Grade Breast restatement and carry out enzymolysis: under stirring condition, keep 55 ℃, 4 hours;
(4) by the Fresh Grade Breast restatement with chicken fat 5%, monosodium glutamate 30%, glucose 5%, wood sugar 1%, aneurin 1%, cysteine hydrochloride 1% transfers pH to 6.5 to carry out thermal response with NaOH: to keep 90 ℃ under stirring condition, 60 minutes;
(5) cross colloid mill: add 30% salt by the Fresh Grade Breast restatement, 10% maltodextrin, 0.5%IMP, 0.5%I+G, 0.4%CMC, 0.5% monoglyceride, 0.02% antioxidant, 0.1%Nisin stirs, and crosses colloid mill, is controlled at below the 10 μ m, grinds twice;
(6) cooling: below 25 ℃;
(7) packing: pack with the food grade plastic bucket and to be stored in the cool.
Embodiment 2:
(1) take by weighing Fresh Grade Breast, then autoclaving: 120 ℃, 90 minutes;
(2) defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at 35%;
(3) add proteinase-10 .6% by the Fresh Grade Breast restatement and carry out enzymolysis: under stirring condition, keep 55 ℃, 4 hours;
(4) thermal response: by the Fresh Grade Breast restatement with chicken fat 10%, monosodium glutamate 25%, glucose 5%, wood sugar 1%, aneurin 1%, cysteine hydrochloride 1% transfers pH to 6-7 to carry out thermal response with NaOH, keeps 95 ℃ under stirring condition, 40 minutes;
(5) cross colloid mill: add 25% salt, 15% maltodextrin, 0.5%5 '-inosine acid disodium, 0.5%5 '-inosine acid disodium+5 '-Sodium guanylate, 0.6% sodium carboxymethylcellulose, 0.3% monoglyceride, 0.02% antioxidant, 0.1% nisin, stir, cross colloid mill, be controlled at below the 10 μ m, grind twice;
(6) cooling: below 25 ℃;
(7) packing: pack with the food grade plastic bucket and to be stored in the cool.
Claims (3)
1. chicken paste, this chicken paste can be prepared by following method: with the Fresh Grade Breast is raw material, through autoclaving, behind the defibrination, add proteinase-10 .2-0.6% by the Fresh Grade Breast restatement and carry out enzymolysis, under stirring condition, keep 40-55 ℃, 2-6 hour, then by the Fresh Grade Breast restatement with chicken fat 5-10%, monosodium glutamate 10-40%, glucose 3-5%, wood sugar 1-3%, aneurin 1-5%, cysteine hydrochloride 1-5%, transfer pH to 6-7 with NaOH, under stirring condition, keep 85-110 ℃, carried out thermal response in 40-150 minute, and then press the Fresh Grade Breast restatement and add 10-30% salt, the 5-20% maltodextrin, 0.5-1.5%IMP, 0.4-1.2%I+G, 0.3-1.0%CMC, the 0.2-1.0% monoglyceride, 0.02% antioxidant, 0.1%Nisin, stir, cross colloid mill, granularity is controlled at below the 10 μ m, grinds twice, be cooled at last below 25 ℃, in the cool with the seal of vessel package storage.
2. the production method of the described chicken paste of claim 1, this method comprises the step of following order:
(1) take by weighing Fresh Grade Breast, then autoclaving: 105-135 ℃, 60-150 minute;
(2) defibrination: roughly grind earlier, after three grades of colloid mills, the afterbody colloid mill is controlled at below the 10 μ m, and total solid is controlled at 10-35%;
(3) enzymolysis: .2-0.6% carries out enzymolysis by Fresh Grade Breast restatement proteinase-10, keeps 40-55 ℃ under stirring condition, 2-6 hour;
(4) thermal response: by the Fresh Grade Breast restatement with chicken fat 5-10%, monosodium glutamate 10-40%, glucose 3-5%, wood sugar 1-3%, aneurin 1-5%, cysteine hydrochloride 1-5% transfers pH to 6-7 with NaOH, under stirring condition, keep 85-110 ℃ 40-150 minute;
(5) cross colloid mill: add 10-30% salt, 5-20% maltodextrin, 0.5-1.5%IMP, 0.4-1.2%I+G, 0.3-1.0%CMC, 0.2-1.0% monoglyceride, 0.02% antioxidant, 0.1%Nisin, stir, cross colloid mill, be controlled at below the 10 μ m, grind twice;
(6) cooling: below 25 ℃;
(7) packing: pack with seal of vessel, store in the cool.
3. the production method of the described chicken paste of claim 2, wherein the said container of step (7) is the food grade plastic bucket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101005324A CN1294850C (en) | 2003-10-10 | 2003-10-10 | Chicken meat concentrate and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101005324A CN1294850C (en) | 2003-10-10 | 2003-10-10 | Chicken meat concentrate and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1605285A CN1605285A (en) | 2005-04-13 |
| CN1294850C true CN1294850C (en) | 2007-01-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101005324A Expired - Lifetime CN1294850C (en) | 2003-10-10 | 2003-10-10 | Chicken meat concentrate and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1294850C (en) |
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|---|---|---|---|---|
| CN101258921B (en) * | 2008-04-21 | 2011-08-03 | 河南省正龙食品有限公司 | Instant noodles seasoning sauce material |
| CN101507487B (en) * | 2009-04-03 | 2011-10-26 | 广东嘉豪食品股份有限公司 | Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102283398A (en) * | 2011-06-27 | 2011-12-21 | 山东中科凤祥生物工程有限公司 | Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid |
| CN102669643B (en) * | 2012-06-13 | 2013-06-19 | 淮北顺发食品有限公司 | Formulation for pot chicken special meat paste and production process of formulation |
| CN102763764B (en) * | 2012-08-03 | 2013-06-19 | 隆尧今野调味品有限公司 | Method for preparing chicken bone collagen powder |
| CN103519207B (en) * | 2013-09-17 | 2014-08-06 | 开原市嬴德肉禽有限责任公司 | Seasoning food taking chicken esophagi and glandular stomachs as raw materials |
| CN103750277B (en) * | 2014-02-14 | 2015-07-01 | 苏州信文食品有限公司 | Preparation method of beef sauce |
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| CN105011191A (en) * | 2015-07-03 | 2015-11-04 | 江西倍得力生物工程有限公司 | Taihe silky fowl chicken paste and production method thereof |
| CN105077160B (en) * | 2015-08-27 | 2018-05-01 | 湖南汇湘轩生物科技股份有限公司 | A kind of rod chilli chicken flavor paste essence and preparation method thereof |
| CN106473082A (en) * | 2016-10-19 | 2017-03-08 | 湖南省嘉品嘉味生物科技有限公司 | A kind of pure chicken cream and preparation method thereof |
| CN109043465A (en) * | 2018-10-12 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | A kind of preparation method of the chicken paste of flavour |
| CN109222054A (en) * | 2018-10-23 | 2019-01-18 | 成都圣恩生物科技股份有限公司 | A kind of preparation method of chicken soup cream, chicken soup cream and purposes and application method |
| CN111820317A (en) * | 2020-07-14 | 2020-10-27 | 山东八方牧歌农牧集团有限公司 | Formula and processing method of pet snack processed by quail eggs |
| CN115444120B (en) * | 2022-10-08 | 2023-08-18 | 广东美味源香料股份有限公司 | Fine grinding processing technology for chicken paste production |
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| CN1423960A (en) * | 2002-12-20 | 2003-06-18 | 陈宝华 | Cream flavoring agent and making process thereof |
-
2003
- 2003-10-10 CN CNB2003101005324A patent/CN1294850C/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170527A (en) * | 1997-07-14 | 1998-01-21 | 刘金华 | Processing method for pure whole black bone chicken powder and its products |
| CN1217155A (en) * | 1998-09-15 | 1999-05-26 | 李滨吉 | Hot flavour macaroni with chicken-meat |
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Also Published As
| Publication number | Publication date |
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| CN1605285A (en) | 2005-04-13 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20101210 Address after: 514500 Xinxing Industrial Park, Guangdong, Xingning Patentee after: GUANGDONG FUNONG FOODS Co.,Ltd. Address before: 510225 Haizhuqu District East Street, Guangzhou, Guangdong, No. 24 Co-patentee before: GUANGDONG FUNONG FOODS Co.,Ltd. Patentee before: Cheng Jian |
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| C56 | Change in the name or address of the patentee |
Owner name: GUANGDONG FOODNOON BIOTECH CO., LTD. Free format text: FORMER NAME: GUANGDONG FOODNOON FOOD CO., LTD. |
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| CP03 | Change of name, title or address |
Address after: 514500 industrial transfer industrial park, Dongguan, Shijie, Xingning, Guangdong, Xingning Patentee after: GUANGDONG FOODNOON Co.,Ltd. Address before: 514500 Xinxing Industrial Park, Guangdong, Xingning Patentee before: GUANGDONG FUNONG FOODS Co.,Ltd. |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a chicken paste and a production method thereof Effective date of registration: 20220402 Granted publication date: 20070117 Pledgee: Agricultural Bank of China Limited Xingning sub branch Pledgor: GUANGDONG FOODNOON Co.,Ltd. Registration number: Y2022980003820 |
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| CX01 | Expiry of patent term |
Granted publication date: 20070117 |
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| CX01 | Expiry of patent term |