CN1605286A - Chicken meat powder and its production method - Google Patents
Chicken meat powder and its production method Download PDFInfo
- Publication number
- CN1605286A CN1605286A CNA2003101005339A CN200310100533A CN1605286A CN 1605286 A CN1605286 A CN 1605286A CN A2003101005339 A CNA2003101005339 A CN A2003101005339A CN 200310100533 A CN200310100533 A CN 200310100533A CN 1605286 A CN1605286 A CN 1605286A
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- Prior art keywords
- grade breast
- fresh grade
- chicken
- restatement
- keep
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 title abstract description 5
- 235000013330 chicken meat Nutrition 0.000 title description 27
- 241000287828 Gallus gallus Species 0.000 claims abstract description 34
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 3
- 210000000481 breast Anatomy 0.000 claims description 26
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 235000012054 meals Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 230000004044 response Effects 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 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
- 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
- 239000008103 glucose Substances 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
- 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
- 238000005303 weighing Methods 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 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 5
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 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
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000002304 perfume Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
Abstract
The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.
Description
Technical field
The invention belongs to poultry meat based food processing class, more specifically to the production method of a kind of chicken meal and this chicken meal.
Background technology
Show that according to interrelated data the chicken meal of present China use mainly is to introduce from countries such as the U.S., the technology and the producer that adapt to the chicken meal of specialization, industrialization production still belong to blank at home.
Summary of the invention
The object of the present invention is to provide a kind of chicken meal, this chicken meal promotes the nutritive value and the local flavor of chicken meal by autoclaving, defibrination, enzymolysis and thermal response, solved the technical barrier that chicken meal is produced in China specialization, industrialization, the present invention can finish the history of the chicken meal of China's food industry use from foreign import, reduce the cost of import, helped lend some impetus to the development of China's food industry.
Another object of the present invention is to provide the production method of this chicken meal, and this method technical process is simple and easy to grasp, and is with low cost.
The invention provides a kind of chicken meal, this chicken meal can be prepared by following method: be raw material with the Fresh Grade Breast, take by weighing Fresh Grade Breast earlier, behind autoclaving then, the defibrination, add proteinase-10 .20-0.6% 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 5-15%, monosodium glutamate 5-15%, glucose 3-8%, wood sugar 1-5%, aneurin 0.5-2.5%, cysteine hydrochloride 0.5-2.5%, (Chinese full name: 5 '-inosine acid disodium+5 '-Sodium guanylate), (Chinese full name: 5 '-inosine acid disodium), (Chinese full name: NaOH) adjust pH is to 6-7 with NaOH for 0.1-1%IMP for 0.1-1%I+G, under stirring condition, keep 85-95 ℃, carried out thermal response in 60-240 minute; Then add the 0.1-1% monoglyceride by the Fresh Grade Breast restatement again, 0.02% antioxidant stirs, under pressure 15-50Mpa, and twice of homogeneous; Spray-drying is sieved with 20 mesh standard sieves then, will sieve to such an extent that bags packs, and the moisture of the chicken meal of making like this is controlled at 1%-5%, and powder particle order number is more than 20.
The present invention also provides a kind of production method of chicken meal, and this method comprises the step of following order:
(1) take by weighing Fresh Grade Breast, then autoclaving: 105-125 ℃, 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: press the Fresh Grade Breast restatement and add proteinase-10 .20-0.6%, under stirring condition, keep 40-55 ℃, carried out enzymolysis in 2-6 hour;
(4) thermal response: by the Fresh Grade Breast restatement with chicken fat 5-15%, monosodium glutamate 5-15%, glucose 3-8%, wood sugar 1-5%, aneurin 0.5-2.5%, cysteine hydrochloride 0.5-2.5%, 0.1-1%I+G, 0.1-1%IMP transfers pH to 6-7 with NaOH, under stirring condition, keep 85-95 ℃, carried out thermal response in 60-240 minute;
(5) high-pressure homogeneous: add the 0.1-1% monoglyceride by the Fresh Grade Breast restatement, 0.02% antioxidant stirs, under pressure 15-50Mpa, and twice of homogeneous;
(6) spray-drying: centrifugal spray, EAT 180-220 ℃, temperature of outgoing air 80-110 ℃, 65 ℃ of product temperature;
(7) sieve: sieve with 20 mesh standard sieves;
(8) packing: pack with the nitrogen-filled seal of clad aluminum foil bag.
In production method of the present invention, because the processing of chicken has been increased enzymolysis and thermal response, make whole local flavor of this chicken meal and nutritive value be greatly improved, aromatic flavour, fragrance remaining time is long.Product is mainly used in the production of chickens' extract powder, chicken flavor seasoning bag, biscuit, instant noodles, dilated food, nutrition recuperating food, meat products, for the manufacturing enterprise of products such as chickens' extract powder provides a kind of raw material that can better solve the whole local flavor of product.
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:
Accurately take by weighing Fresh Grade Breast, then 121 ℃ of following autoclavings 90 minutes; Then carry out 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 25%; Gains are added proteinase-10 .3% by the Fresh Grade Breast restatement carry out enzymolysis: under stirring condition, keep 45 ℃, 6 hours; Then by the Fresh Grade Breast restatement with chicken fat 6%, monosodium glutamate 10%, glucose 5%, wood sugar 1%, aneurin 1%, cysteine hydrochloride 2%, 1%I+G, 1%IMP transfers pH to 6.5 to carry out thermal response with NaOH: to keep 90 ℃ under stirring condition, 90 minutes; Add 0.5% monoglyceride by the Fresh Grade Breast restatement then, 0.02% antioxidant, stirring, it is high-pressure homogeneous to carry out: pressure 40Mpa, twice of homogeneous; Gains are carried out spray-drying: centrifugal spray, 200 ℃ of EATs, 85 ℃ of temperature of outgoing airs, 65 ℃ of product temperature; Sieve with 20 mesh standard sieves at last, will sieve to such an extent that thing is packed with the nitrogen-filled seal of clad aluminum foil bag.The product of producing is the powdery product with dense chicken perfume (or spice), meat perfume (or spice) and delicate flavour.
Embodiment 2:
Accurately take by weighing Fresh Grade Breast, then 110 ℃ of following autoclavings 120 minutes, follow 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 25%; Gains are added proteinase-10 .5% by the Fresh Grade Breast restatement carry out enzymolysis: under stirring condition, keep 55 ℃, 2 hours; Then by the Fresh Grade Breast restatement with chicken fat 10%, monosodium glutamate 8%, glucose 3%, wood sugar 3%, aneurin 1.5%, cysteine hydrochloric acid 2.5%, 1%I+G, 1%IMP transfers pH to 7 to carry out thermal response with NaOH: to keep 95 ℃ under stirring condition, 60 minutes; Add 0.6% monoglyceride by the Fresh Grade Breast restatement then, 0.02% antioxidant, stirring, it is high-pressure homogeneous to carry out: pressure 50Mpa, twice of homogeneous; Gains are carried out spray-drying: centrifugal spray, 200 ℃ of EATs, 90 ℃ of temperature of outgoing airs, the product temperature is sieved with 20 mesh standard sieves for 65 ℃ at last, will sieve to such an extent that thing is packed with the nitrogen-filled seal of clad aluminum foil bag.The product of producing is the powdery product with dense chicken perfume (or spice), meat perfume (or spice) and delicate flavour.
Claims (3)
1, a kind of chicken meal, this chicken meal can be prepared by following method: be raw material with the Fresh Grade Breast, take by weighing Fresh Grade Breast earlier, autoclaving then, behind the defibrination, add proteinase-10 .20-0.6% 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 5-15%, monosodium glutamate 5-15%, glucose 3-8%, wood sugar 1-5%, aneurin 0.5-2.5%, cysteine hydrochloride 0.5-2.5%, 0.1-1%I+G, 0.1-1%IMP, transfer pH to 6-7 with NaOH, under stirring condition, keep 85-95 ℃, carried out thermal response in 60-240 minute, then add the 0.1-1% monoglyceride by the Fresh Grade Breast restatement again, 0.02% antioxidant stirs, under pressure 15-50Mpa, twice of homogeneous, spray-drying is sieved with 20 mesh standard sieves then, uses bag hermetic package at last.
2, the production method of the described chicken meal of claim 1, this method comprises the step of following order:
(1) take by weighing Fresh Grade Breast, then autoclaving: 105-125 ℃, 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: press the Fresh Grade Breast restatement and add proteinase-10 .20-0.6%, under stirring condition, keep 40-55 ℃, carried out enzymolysis in 2-6 hour;
(4) thermal response: by the Fresh Grade Breast restatement with chicken fat 5-15%, monosodium glutamate 5-15%, glucose 3-8%, wood sugar 1-5%, aneurin 0.5-2.5%, cysteine hydrochloride 0.5-2.5%, 0.1-1%I+G, 0.1-1%IMP transfers pH to 6-7 with NaOH, under stirring condition, keep 85-95 ℃, carried out thermal response in 60-240 minute;
(5) high-pressure homogeneous: add the 0.1-1% monoglyceride by the Fresh Grade Breast restatement, 0.02% antioxidant stirs, under pressure 15-50Mpa, and twice of homogeneous;
(6) spray-drying: centrifugal spray, EAT 180-220 ℃, temperature of outgoing air 80-110 ℃, 65 ℃ of product temperature;
(7) sieve: sieve with 20 mesh standard sieves;
(8) packing: use bag hermetic package.
3, the described production method of claim 2, being packaged as with the nitrogen-filled seal of clad aluminum foil bag with bag of step (8) packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101005339A CN1263401C (en) | 2003-10-10 | 2003-10-10 | Chicken meat powder and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101005339A CN1263401C (en) | 2003-10-10 | 2003-10-10 | Chicken meat powder and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1605286A true CN1605286A (en) | 2005-04-13 |
| CN1263401C CN1263401C (en) | 2006-07-12 |
Family
ID=34755996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101005339A Expired - Lifetime CN1263401C (en) | 2003-10-10 | 2003-10-10 | Chicken meat powder and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1263401C (en) |
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100423651C (en) * | 2007-12-29 | 2008-10-08 | 广东佳隆食品股份有限公司 | Concentrated chicken powder and preparing technique |
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
| CN101214041B (en) * | 2007-12-29 | 2010-12-22 | 广东汇香源生物科技股份有限公司 | Flavor development material and preparation thereof |
| CN101933597A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Thermally reacted chicken powder and production process thereof |
| CN101933631A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Pure chicken meal and preparation method thereof |
| CN101999683A (en) * | 2010-09-07 | 2011-04-06 | 成坚 | Pure chicken powder and production process thereof |
| 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 |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102246883A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Black-bone chicken albumen powder and preparation method thereof |
| 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 |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN102613583A (en) * | 2012-03-31 | 2012-08-01 | 东北林业大学 | Process for preparing water-soluble meat powder |
| CN102763764A (en) * | 2012-08-03 | 2012-11-07 | 隆尧今野调味品有限公司 | Method for preparing chicken bone collagen powder |
| CN102987315A (en) * | 2012-08-30 | 2013-03-27 | 广东美味鲜调味食品有限公司 | Pure chicken powder and preparation method and application thereof |
| CN103005155A (en) * | 2013-02-05 | 2013-04-03 | 江南大学 | Preparation method for solid powder dog-food flavoring agent |
| CN103564401A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
| CN103564400A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking 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 |
| CN105410326A (en) * | 2014-08-08 | 2016-03-23 | 邱燕翔 | Method for preparing chicken polypeptide by using controlled enzymolysis |
| CN106262662A (en) * | 2015-06-24 | 2017-01-04 | 元进庄企业股份有限公司 | The preparation method of pure chicken essence powder |
| CN106722325A (en) * | 2017-01-14 | 2017-05-31 | 哈尔滨伟平科技开发有限公司 | The preparation method of chicken meal |
| CN106819927A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of chicken meal |
| CN109007623A (en) * | 2018-07-20 | 2018-12-18 | 河南永达美基食品股份有限公司 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
| CN111713643A (en) * | 2020-07-10 | 2020-09-29 | 南北兄弟药业投资有限公司 | Preparation method of raw meat powder |
| CN115245186A (en) * | 2021-09-30 | 2022-10-28 | 上海商吕企业管理有限公司 | Preparation method of pet compound feed with high fresh meat content and feed obtained by preparation method |
-
2003
- 2003-10-10 CN CNB2003101005339A patent/CN1263401C/en not_active Expired - Lifetime
Cited By (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214041B (en) * | 2007-12-29 | 2010-12-22 | 广东汇香源生物科技股份有限公司 | Flavor development material and preparation thereof |
| CN100423651C (en) * | 2007-12-29 | 2008-10-08 | 广东佳隆食品股份有限公司 | Concentrated chicken powder and preparing technique |
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
| CN101933597A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Thermally reacted chicken powder and production process thereof |
| CN101933631A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Pure chicken meal and preparation method thereof |
| CN101999683B (en) * | 2010-09-07 | 2013-05-08 | 成坚 | Pure chicken powder and production process thereof |
| CN101999683A (en) * | 2010-09-07 | 2011-04-06 | 成坚 | Pure chicken powder and production process thereof |
| 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 |
| CN102008061B (en) * | 2010-10-22 | 2012-06-06 | 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 |
| CN102578610B (en) * | 2011-01-13 | 2014-02-05 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| 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 |
| CN102246883B (en) * | 2011-07-18 | 2012-12-26 | 广东富农生物科技股份有限公司 | Black-bone chicken albumen powder and preparation method thereof |
| CN102246883A (en) * | 2011-07-18 | 2011-11-23 | 广东富农生物科技股份有限公司 | Black-bone chicken albumen powder and preparation method thereof |
| CN102613583A (en) * | 2012-03-31 | 2012-08-01 | 东北林业大学 | Process for preparing water-soluble meat powder |
| CN102763764A (en) * | 2012-08-03 | 2012-11-07 | 隆尧今野调味品有限公司 | Method for preparing chicken bone collagen powder |
| 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 |
| CN102987315A (en) * | 2012-08-30 | 2013-03-27 | 广东美味鲜调味食品有限公司 | Pure chicken powder and preparation method and application thereof |
| CN103005155A (en) * | 2013-02-05 | 2013-04-03 | 江南大学 | Preparation method for solid powder dog-food flavoring agent |
| CN103564401A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
| CN103564400A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking 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 |
| CN103719800B (en) * | 2013-12-27 | 2015-05-13 | 广东江大和风香精香料有限公司 | Black bone chicken powder and preparation method thereof |
| CN105410326A (en) * | 2014-08-08 | 2016-03-23 | 邱燕翔 | Method for preparing chicken polypeptide by using controlled enzymolysis |
| CN106262662A (en) * | 2015-06-24 | 2017-01-04 | 元进庄企业股份有限公司 | The preparation method of pure chicken essence powder |
| CN106722325A (en) * | 2017-01-14 | 2017-05-31 | 哈尔滨伟平科技开发有限公司 | The preparation method of chicken meal |
| CN106819927A (en) * | 2017-01-14 | 2017-06-13 | 哈尔滨伟平科技开发有限公司 | A kind of preparation method of chicken meal |
| CN109007623A (en) * | 2018-07-20 | 2018-12-18 | 河南永达美基食品股份有限公司 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
| CN111713643A (en) * | 2020-07-10 | 2020-09-29 | 南北兄弟药业投资有限公司 | Preparation method of raw meat powder |
| CN115245186A (en) * | 2021-09-30 | 2022-10-28 | 上海商吕企业管理有限公司 | Preparation method of pet compound feed with high fresh meat content and feed obtained by preparation method |
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