CN1813586A - Concentrated chicken cream - Google Patents
Concentrated chicken cream Download PDFInfo
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- CN1813586A CN1813586A CNA2005100458059A CN200510045805A CN1813586A CN 1813586 A CN1813586 A CN 1813586A CN A2005100458059 A CNA2005100458059 A CN A2005100458059A CN 200510045805 A CN200510045805 A CN 200510045805A CN 1813586 A CN1813586 A CN 1813586A
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- chicken
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Abstract
The present invention relates to a food concentrated chicken paste. It is made up by using (by weight portion) 100 portions of chicken bone, 5-20 portions of chicken skin, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparation process. Said product richly contains the components of protein, calcium and phosphorus, etc.
Description
Technical field
The present invention relates to food, specifically a kind of concentrated chicken cream.
Background technology
Have in the market with the chicken, killed or stripped feather off to be raw material and to be the concentrated product of raw material, but their processing technology is all very backward with the chicken carcasses; And the concentrated product cost that with the chicken, killed or stripped feather off is raw material is too high, and is that the concentrated product local flavor and the chicken soup flavor of raw material differs greatly with the chicken carcasses.
Summary of the invention
The object of the present invention is to provide the concentrated chicken cream that a kind of mouthfeel is good, cost is low, nutritious.
For achieving the above object, the technical solution used in the present invention is:
A kind of concentrated chicken cream can prepare according to the following procedure, by weight ratio with 100 parts of chicken carcasses, cock skin 5-20 part, food is used Chinese herbal medicine spices (as: dried orange peel, Chinese prickly ash, anise, cassia bark, cumin, fennel etc.) 0.5-2 part, salt 1-2 part, and adding water 100-400 part boils, getting bone soup concentrates in 85 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part, salt 3.5-5.5 part, chicken fat 2-5 part, finished product is made in can behind the homogeneous.
Specific operation process is as follows:
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add 100 parts of chicken carcasses, cock skin 5-20 part, food is with Chinese herbal medicine spices (be spice, spice mix is wrapped with Coarse Mesh Gauze) 0.5-2 part, salt 1-2 part;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour; (should control heating-up time≤1 hour usually, pressure＜3atm, preferably pressure＜1.5atm)
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and concentrate (being preferably in 80 ℃ of following vacuum concentrates) in 85 ℃ of following vacuum, add chicken flavor spices 0-3 part to solid content 〉=25% or density 1.1-1.2g/ml, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can gets finished product.
Product Main Ingredients and Appearance of the present invention is to be the concentrate of raw material with the chicken carcasses, is rich in protein and compositions such as calcium, phosphorus in the bone extract, has abundant, graceful flavour and abundant nutrition, very helps health; The present invention simultaneously is a raw material with cock skin, chicken carcasses etc., and production cost is low, has made full use of cock skin, chicken carcasses resource, benefits the society, and uplifts the people's living standard and trophic level, and also the comprehensive utilization for raw material resources such as chicken carcasses provides bigger space.
The specific embodiment
The present invention operates with reference to patent bone deep process method (number of patent application 200410020829.4).
Adoptable equipment: extractor, thick soup jar, watery soup jar, evaporimeter, condenser, condensation water tank, oil measure jar, vavuum pump, surge tank.
Embodiment 1
1) earlier water 200kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
2) add chicken carcasses 100kg, cock skin 10kg, salt 1kg, the anistree spice 1kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 100 minutes;
4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 115 ℃ are incubated 1 hour;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 2kg, salt 4kg, chicken fat 3kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 2
1) first hot water 400kg with 86 ℃ drops into extractor;
2) add chicken carcasses 100kg, cock skin 20kg, salt 2kg, dried orange peel, Chinese prickly ash, anistree and cassia bark 1: 1: 1 by weight: the 1 spice 2kg (spice is wrapped with Coarse Mesh Gauze) that mixes;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
4) capping, be warming up to 105 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 105 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 75 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 0.5kg, salt 3.5kg, chicken fat 4kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 3
1) first hot water 100kg with 90 ℃ drops into extractor;
2) add chicken carcasses 100kg, cock skin 5kg, salt 1.5kg, Chinese prickly ash, the anistree spice 0.5kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 10 minutes, changes little fire and boils and boiled (little boiling) 40 minutes;
4) capping, be warming up to 120 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 120 ℃ are incubated 2 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 3kg, salt 5.5kg, chicken fat 5kg allotment → homogeneous (emulsification) → can → finished product.
Claims (5)
1. concentrated chicken cream is characterized in that: can prepare according to the following procedure,
By weight ratio with 100 parts of chicken carcasses, cock skin 5-20 part, food is used Chinese herbal medicine spices 0.5-2 part, and salt 1-2 part adds water 100-400 part and boils, getting bone soup concentrates in 80 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part, salt 3.5-5.5 part, chicken fat 2-5 part, finished product is made in can behind the homogeneous.
2. according to the described concentrated chicken cream of claim 1, it is characterized in that: concrete preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add cock skin, chicken carcasses, food Chinese herbal medicine spices, salt;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour;
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and be concentrated into solid content 〉=25%, add chicken flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can gets finished product.
3. according to the described concentrated chicken cream of claim 2, it is characterized in that: heating-up time≤1 hour in the described step 4), pressure＜3atm.
4. according to the described concentrated chicken cream of claim 2, it is characterized in that: be warming up to 115 ℃ in the described step 4), pressure＜in 1.5atm.
5. according to the described concentrated chicken cream of claim 2, it is characterized in that: bone soup concentrates in 80 ℃ of following vacuum in the described step 6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045805A CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045805A CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1813586A true CN1813586A (en) | 2006-08-09 |
| CN100589713C CN100589713C (en) | 2010-02-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510045805A Active CN100589713C (en) | 2005-02-02 | 2005-02-02 | Concentrated chicken cream |
Country Status (1)
| Country | Link |
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| CN (1) | CN100589713C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN104522762A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Production process of chicken bone extract soup |
| CN107581567A (en) * | 2017-07-28 | 2018-01-16 | 安徽悠咔食品有限公司 | Compound chickens' extract block of a kind of salty perfume of activating blood circulation and supplementing qi Os Gallus Domesticus dried shrimp and preparation method thereof |
| CN115644412A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Preparation method of industrial-grade chicken essence |
-
2005
- 2005-02-02 CN CN200510045805A patent/CN100589713C/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102113687A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Halal chicken soup-stock and production process thereof |
| CN104522762A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Production process of chicken bone extract soup |
| CN107581567A (en) * | 2017-07-28 | 2018-01-16 | 安徽悠咔食品有限公司 | Compound chickens' extract block of a kind of salty perfume of activating blood circulation and supplementing qi Os Gallus Domesticus dried shrimp and preparation method thereof |
| CN115644412A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Preparation method of industrial-grade chicken essence |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100589713C (en) | 2010-02-17 |
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| C14 | Grant of patent or utility model | ||
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| ASS | Succession or assignment of patent right |
Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20120223 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 113006 FUSHUN, LIAONING PROVINCE TO: 113122 FUSHUN, LIAONING PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20120223 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
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| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |