WO2022062969A1 - 一种制备鸡汤产品的方法及由其制备的鸡汤产品 - Google Patents

一种制备鸡汤产品的方法及由其制备的鸡汤产品 Download PDF

Info

Publication number
WO2022062969A1
WO2022062969A1 PCT/CN2021/118270 CN2021118270W WO2022062969A1 WO 2022062969 A1 WO2022062969 A1 WO 2022062969A1 CN 2021118270 W CN2021118270 W CN 2021118270W WO 2022062969 A1 WO2022062969 A1 WO 2022062969A1
Authority
WO
WIPO (PCT)
Prior art keywords
chicken
soup
water
minutes
chicken soup
Prior art date
Application number
PCT/CN2021/118270
Other languages
English (en)
French (fr)
Inventor
徐楠
周红
Original Assignee
胜斗士(上海)科技技术发展有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 胜斗士(上海)科技技术发展有限公司 filed Critical 胜斗士(上海)科技技术发展有限公司
Priority to CN202180063237.2A priority Critical patent/CN116322364A/zh
Publication of WO2022062969A1 publication Critical patent/WO2022062969A1/zh

Links

Images

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Definitions

  • the invention relates to the technical field of chicken product processing, and more particularly to a method for preparing chicken soup products, especially frozen chicken soup products, and chicken soup products prepared by the method.
  • Chicken and chicken soup are delicious and provide people with rich nutrition and delicious food. With the accelerated pace of people's lives, cooked chicken and chicken soup products (especially frozen products) are popular because of their convenience in eating and high nutritional value.
  • the processing of frozen chicken broth products on the market is prepared by the following processes: bone/boneless chicken - blanching and cooking - chicken broth cooking - packaging chicken and chicken broth - atmospheric retort sterilization - freezing; or bone/boneless chicken - chicken broth Boiled - packaged chicken and chicken broth - atmospheric pressure cooking and sterilization - freezing.
  • These frozen chicken soup products have disadvantages such as dry chicken taste, poor chicken flavor, and cloudy and unclear chicken soup.
  • Commercially available normal temperature chicken soup products are turbid due to the broken chicken fibers after high temperature and high pressure. In addition, the flavor of the product migrated after high temperature and high pressure sterilization, the chicken had a poor aroma, and had an unpleasant flavor peculiar to normal temperature products.
  • the present invention overcomes the deficiencies of the prior art, and provides a method for preparing a chicken soup product, especially a frozen chicken soup product.
  • the chicken soup product prepared by the method has improved chicken taste and tenderness, improved chicken flavor and/or improved soup clarification Spend.
  • the present invention provides a method for preparing a chicken soup product, comprising the steps of:
  • the cooking is performed at 86-99°C, 87-99°C, 88-99°C, 89-99°C, 90-99°C, 91-98°C, 92-97°C, 93-96°C or 94-95°C for 5-100 minutes, 5-90 minutes, 5-80 minutes, 5-70 minutes, 5-60 minutes, 10-100 minutes, 10-90 minutes, 10-80 minutes, 10-70 minutes, 10-60 minutes, 10-50 minutes or 10-40 minutes.
  • the chicken stock is cooked until the central temperature of the chicken stock is ⁇ 85°C, and/or the bone marrow has solidified and turned brown.
  • the inventors have found that cooking at 90-99°C for 10-60 minutes achieves better results.
  • the method further includes the step of tumbling the marinated chicken stock prior to cooking.
  • the chicken stock is tumbled with the tumbler for 1-120 minutes such as 5-110 minutes, 5-100 minutes, 5-90 minutes, 10-120 minutes, 10-100 minutes, 10-80 minutes, 10-60 minutes, 15-60 minutes, 20-50 minutes or 30-40 minutes, then marinate for 0.5-24 hours e.g. 1-20 hours, 2-18 hours, 3-16 hours, 4-12 hours or 5- 10 hours; preferably, tumbling and marinating are performed at 0-25°C, such as 0-15°C, 0-10°C or 0-4°C; tumbling can be performed under normal pressure or at -0.06 ⁇ -0.08mpa under vacuum.
  • 1-120 minutes such as 5-110 minutes, 5-100 minutes, 5-90 minutes, 10-120 minutes, 10-100 minutes, 10-80 minutes, 10-60 minutes, 15-60 minutes, 20-50 minutes or 30-40 minutes, then marinate for 0.5-24 hours e.g. 1-20 hours, 2-18 hours, 3-16 hours, 4-12 hours or 5- 10 hours; preferably, tumbling and marinating are performed at 0-25°C, such as
  • the tumbling agent comprises chicken marinade, a water-retaining agent (preferably a compounded water-retaining agent), starch, rice wine and/or soybean protein concentrate.
  • the tumbler comprises chicken marinade, a water-retaining agent (preferably compounded with a humectant), starch, rice wine and soybean protein concentrate, wherein the chicken marinade accounts for 50%-99% of the total weight of the tumbler, for example 60%-97%, 70%-95%, 75%-90%; water retention agent accounts for 1%-20% of the total weight of the tumbler, such as 2-15%, 3-10%, 4-9% or 5- 8%; rice wine accounts for 1%-20% of the total weight of the tumbler such as 2-15%, 3-10%, 4-9% or 5-8%; soybean protein concentrate accounts for 1% of the total weight of the tumbler- 20% such as 2-15%, 3-10%, 4-9% or 5-8%.
  • a water-retaining agent preferably compounded with a humectant
  • the amount of tumbling agent added is 0.01-15% (w/w) of the total weight of the chicken raw material, such as 0.05-10% (w/w), 0.1-10% (w/w), 0.5 -8% (w/w), 0.5-5% (w/w) or 1-5% (w/w).
  • the tumbler is mixed with 1-6 times, eg, 2-5 times, or 3-4 times the weight of water (relative to the tumbler) before use.
  • the method further comprises the step of clearing surface bruises after cooking.
  • the method further comprises the step of re-cooking the packaged product at 85-100°C for 5-120 minutes; 5-100 minutes, 5-90 minutes, 5-80 minutes, 5- 70 minutes, 5-60 minutes, 10-100 minutes, 10-90 minutes, 10-80 minutes, 10-70 minutes, 10-60 minutes, 10-50 minutes or 10-40 minutes.
  • the packaged product (which is optionally re-cooked) is quick frozen, preferably at -5 to -70°C, eg -10 to -60°C, -15 to -50°C, -20 to -20°C Quick freeze at -40°C, -25 to -35°C or -30°C.
  • the weight ratio is 1:10 to 10:1, eg, 1:5 to 5:1, 1:4 to 4:1, 1:3 to 3:1, such as 1 :5, 1:4, 1:3, 1:2, 1:1 combination of cooked chicken and chicken broth.
  • step b) the cooked chicken and chicken broth together account for 80%-100% of the total weight of the chicken broth product, such as 90%-100%, 90%-99%, 92%-98% , 93%-97% or 94%-96%.
  • step b) when the boiled chicken is combined with the pre-cooked chicken soup, 0.5%-20%, such as 1%-10%, 2 %-8%, 3%-7% or 4%-6% edible chicken fat.
  • the water retaining agent is selected from one or more, such as 2, 3 or 4 of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and disodium dihydrogen pyrophosphate.
  • the pre-boiled chicken broth is prepared by a method comprising the steps of:
  • the chicken skeleton in water preferably, the weight ratio of chicken skeleton to water is 1:20-10:1 such as 1:10-5:1, 1:5-2.5:1 or 1:2.5-1:1) in 80-100°C such as 85-99°C, 90-99°C, 95-98°C or 96-98°C, preferably normal pressure cooking, preferably cooking for 1-12 hours such as 2-10 hours, 3-9 hours, 4 -8 hours or 5-7 hours; optionally let stand for 0.5-5 hours, such as 1-4 hours, or 2-3 hours; remove fat and meat residue from soup; concentrate to solid content ⁇ 25%, such as 25 %-60%, 25%-50% or 30%-40% (concentration is preferably carried out at 40-70° C. such as 50-60° C., preferably 55-58° C.) to prepare chicken soup base; optionally, the Heat sterilization of chicken soup base (preferably, sterilize at 86-88°C for 30 minutes) and freeze;
  • 80-100°C such as 85-99°C, 90-99°C, 95
  • the chicken soup base prepared above is mixed with edible salt, edible essence and water, and heated to dissolve (and then optionally heated to boiling) to prepare chicken soup;
  • the chicken soup base is mixed with edible salt, edible essence and water as follows: the edible salt and edible essence are mixed, added to hot water to dissolve, and then the chicken soup base is added to dissolve.
  • the chicken broth base is added in an amount of 1-30% of the total weight of the chicken broth, such as 2-20%, 3-15%, 4-12% or 5-10%, preferably 9.1%; edible salt
  • the added amount of the chicken soup accounts for 0.02-2% of the total weight of the chicken soup, such as 0.05-1%, 0.1-0.5%, preferably 0.2%; the added amount of the edible flavor accounts for 0.01-1% of the total weight of the chicken soup, such as 0.025-0.5% , 0.05-0.25%, preferably 0.1%; the amount of water added accounts for 70%-99% of the total weight of chicken broth, such as 75%-99%, 80%-95%, 85%-95% or 90-97%, 90.6% is preferred.
  • the chicken frame is soaked in water and the bloody water is removed before the chicken frame is boiled.
  • the chicken skeleton is an old hen chicken skeleton.
  • the present invention relates to a chicken soup product prepared by the method as described above.
  • thicken material refers to edible chicken-containing material derived from chicken, including bone-in or boneless chicken, such as bone-in thighs, boneless thighs, and/or chicken breasts; which may be Cut into pieces for easy processing.
  • heating is heating by steam through water.
  • cooking refers to the co-cooking of materials in a liquid. Unless otherwise specified, the terms “cook” and “cook” are used interchangeably.
  • thick stock product refers to a product comprising chicken and chicken stock broth.
  • tumbling agent refers to the edible adjuncts used for tumbling and marinating chicken products, including but not limited to chicken marinade, water-retaining agent, starch, rice wine, cooking wine and/or soybean protein concentrate.
  • flavor refers to flavors that modulate the flavor of foods, especially meat products, including but not limited to chicken flavors.
  • thick flavor refers to flavors that can be used to provide or enhance chicken flavor.
  • chicken marinade refers to a marinade that can be used to marinate chicken, especially a three-yellow chicken marinade suitable for chicken soup preparation, suitable chicken marinades are well known to those skilled in the art.
  • suitable chicken marinades include or consist essentially of starch, monosodium glutamate, table salt, white sugar, sodium tripolyphosphate, and/or spices.
  • the term "and/or” means any one of the alternatives or two or more of the alternatives (eg, 3, 4, 5, 6, or all).
  • starch refers to edible starches including, but not limited to, corn starch, mung bean starch, potato starch, sweet potato starch or tapioca starch, etc., preferably corn starch.
  • water retention agent is a substance used to retain water in meat products.
  • Water retention agents include, but are not limited to, tripolyphosphates, pyrophosphates and/or hexametaphosphates, including alkali metal (eg lithium, sodium or potassium) salts or alkaline earth metals of tripolyphosphates, pyrophosphates and/or hexametaphosphates (eg calcium or magnesium) salts such as sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate and/or sodium hexametaphosphate, as well as phosphorus-free meat retainers.
  • alkali metal eg lithium, sodium or potassium
  • pyrophosphates and/or hexametaphosphates eg calcium or magnesium
  • compound moisture retention agent is a compound prepared by mixing various substances to maintain the moisture content of meat products, including but not limited to compound phosphate MK-08, which is composed of sodium tripolyphosphate, sodium pyrophosphate , sodium hexametaphosphate and disodium dihydrogen pyrophosphate.
  • the term “comprising” or “comprising” means the inclusion of stated elements, integers or steps, but not the exclusion of any other elements, integers or steps.
  • the term “comprising” or “comprising” is used, unless otherwise indicated, it also encompasses situations consisting of the recited elements, integers or steps.
  • references to “comprising” certain ingredients are also intended to encompass consisting of those ingredients.
  • the term "consisting essentially of ingredients” means that the mentioned ingredients constitute more than 60% of the total weight of the composition or product involved, such as more than 70%, more than 80%, more than 85%, more than 90% Above, above 95%, above 98%, above 99% or 100%, preferably 85%-99%, 90%-99%, 92%-99% or 95%-100%, most preferably 95%-100%.
  • frozen product may be thawed prior to use if desired.
  • frozen product may be thawed prior to use if desired.
  • to prepare chicken stock soup from frozen chicken stock it can be thawed and/or heated to make a liquid stock.
  • compositions such as seasonings whose precise composition is not described, those skilled in the art can easily determine their composition, or it is clear that similar compositions in the prior art, such as seasonings or based on existing The same or similar compositions, such as seasonings, are readily formulated by the art to practice the present invention.
  • Figure 1 Photographs showing a comparison of the clarity of chicken broth gravy.
  • Figure 2 Photographs showing a comparison of the clarity of chicken broth gravy.
  • Figure 3 Shows a comparison photo of chicken in a chicken broth product.
  • Table 1 According to the formula shown in Table 1 below, weigh out the corresponding components including the chicken soup base prepared above, edible salt, chicken flavor essence and water. Mix salt and chicken flavor in advance. Add the weighed hot water into the jacketed pot, bring to a boil, turn to low heat and slowly add the pre-mixed powder accessories, stir until fully dissolved. The chicken soup base is slowly put into the soup until fully dissolved, and then the chicken soup is heated to boiling again to prepare the chicken soup for preparing the chicken soup product of the present invention.
  • Example 2 Preparation of Chicken Broth Product of the Invention Using Bone-In Chicken Nuggets
  • Preparation of tumbling solution mix ice and water in advance to make ice water (ice-free) at 0-4°C.
  • the ingredients other than chicken nuggets are added to the ice water and mixed evenly (the ratio of each ingredient is shown in Table 2 above, wherein the ice water is used according to the amount of water in Table 2).
  • the chicken marinade is composed of the following ingredients: starch, monosodium glutamate, edible salt, white sugar, sodium tripolyphosphate, spices and the like.
  • the compound water retention agent is a compound phosphate MK-08 composed of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and disodium dihydrogen pyrophosphate.
  • the products are placed in the open-eye mesh tray, and the products are complementary and overlapped. Cook again at 90-99°C in a steamer for 10-40 minutes, until the core temperature of the product is ⁇ 85°C, and the bone marrow solidifies and turns brown. This re-cooking fully integrates the flavors of chicken and chicken broth at the same time as prepackaged sterilization.
  • Example 3 Preparation of Chicken Broth Product of the Invention Using Boneless Chicken Nuggets
  • the chicken soup product was prepared as described in Example 2, except that the boneless chicken nuggets were replaced with boneless chicken nuggets.
  • the chicken soup product was prepared according to the method described in Comparative Example 1, except that the boneless chicken nuggets were replaced with bone-in chicken nuggets.
  • Samples from the chicken soup products of Example 2 were selected for sensory evaluation. Sensory evaluation of chicken soup products by 12 professionals.
  • the chicken stock broth was scored for each sample.
  • the scoring results are as follows:
  • the clarity of the chicken soup broth of the two chicken soup products of the present invention is significantly better than that of the products (samples A and B) prepared by mixing chicken broth and chicken nuggets (traditional method) by sensory evaluation the clarity of the soup.
  • the flavor of the chicken broth broth of the two chicken broth products of the present invention was also significantly better than that of the products (Samples A and B) cooked with chicken broth mixed with chicken nuggets (traditional method).
  • the color, bite, juiciness and flavor of chicken in chicken broth products were evaluated. Each item is scored on a scale of 1-5, as shown below.
  • the chicken was scored for each sample.
  • the scoring results are as follows:

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

一种制备冷冻鸡汤产品的方法及由该方法制备的鸡汤产品。涉及鸡肉制品加工技术领域。

Description

一种制备鸡汤产品的方法及由其制备的鸡汤产品 技术领域
本发明涉及鸡肉制品加工技术领域，更具体的涉及一种制备鸡汤产品尤其冷冻鸡汤产品的方法及由该方法制备的鸡汤产品。
背景技术
鸡肉和鸡汤味道鲜美，为人们提供丰富的营养和可口的美食。随着人们生活节奏的加快，熟制鸡肉和鸡汤产品(尤其冷冻产品)因其食用的便利性，和较高的营养价值，受到人们的欢迎。市面在售冷冻鸡汤产品加工由以下工艺制备：带骨/不带骨鸡肉-漂烫熟化-鸡汤熬制-包装鸡肉与鸡汤-常压蒸煮杀菌-冷冻；或者带骨/不带骨鸡肉-鸡汤熬制-包装鸡肉与鸡汤-常压蒸煮杀菌-冷冻。这些冷冻鸡汤产品存在鸡肉口感干柴、鸡肉风味不佳以及鸡汤汤汁浑浊不清澈等缺点。市售常温鸡汤产品因高温高压后鸡肉纤维破碎，导致鸡汤汤汁浑浊。另外，高温高压杀菌后产品风味迁移，鸡肉香气不佳，有常温产品特有的不愉快风味。
本发明克服现有技术的不足，提供一种制备鸡汤产品尤其冷冻鸡汤产品的方法，由该方法制备的鸡汤产品具有提升的鸡肉口感及嫩度、改善的鸡肉风味和/或提高的汤汁澄清度。
发明内容
在一方面，本发明提供了一种用于制备鸡汤产品的方法，其包括以下步骤：
a)将鸡肉原料在85-100℃蒸煮5-120分钟；和
b)将蒸煮后的鸡肉与预先熬制的鸡汤汤汁组合并包装。
在一实施方案中，所述蒸煮在86-99℃、87-99℃、88-99℃、89-99℃、90-99℃、91-98℃、92-97℃、93-96℃或94-95℃进行5-100分钟、5-90分钟、5-80分钟、5-70分钟、5-60分钟、10-100分钟、10-90分钟、10-80分钟、10-70分钟、10-60分钟、10-50分钟或10-40分钟。通常，将鸡肉原料蒸煮至鸡肉原料中心温度≥85℃，和/或骨髓凝固变为褐色。
发明人发现，根据本发明的方法，将鸡肉与汤汁分别采用蒸煮和熬煮法分开制备，相比鸡肉与汤共同熬煮而言加热时间短，鸡肉口感更嫩，更好保留鸡肉本身的风味与香气，并且在组合后口味更加浓郁复合，并且汤汁清澈。发明人发现在90-99℃蒸煮10-60分钟可实现更好的效果。
在一实施方案中，所述方法还包括在蒸煮之前滚揉腌制鸡肉原料的步骤。
在一实施方案中，鸡肉原料与滚揉剂一起滚揉1-120分钟例如5-110分钟、5-100分钟、5-90分钟、10-120分钟、10-100分钟、10-80分钟、10-60分钟、15-60分钟、20-50分钟或30-40分钟，然后腌制0.5-24小时例如1-20小时、2-18小时、3-16小时、4-12小时或5-10小时；优选地，滚揉和腌制在0-25℃、例如0-15℃、0-10℃或0-4℃进行；滚揉可在常压下进行或在-0.06～-0.08mpa真空下进行。
在一实施方案中，滚揉剂包含鸡肉腌料、保水剂(优选复配水分保持剂)、淀粉、黄酒和/或大豆浓缩蛋白。
在一实施方案中，滚揉剂包含鸡肉腌料、保水剂(优选复配水分保持剂)、淀粉、黄酒和大豆浓缩蛋白，其中鸡肉腌料占滚揉剂总重量的50％-99％例如60％-97％、70％-95％、75％-90％；保水剂占滚揉剂总重量的1％-20％例如2-15％、3-10％、4-9％或5-8％；黄酒占滚揉剂总重量的1％-20％例如2-15％、3-10％、4-9％或5-8％；大豆浓缩蛋白占滚揉剂总重量的1％-20％例如2-15％、3-10％、4-9％或5-8％。
在一实施方案中，滚揉剂的添加量占鸡肉原料总重量的0.01-15％(w/w)，例如0.05-10％(w/w)、0.1-10％(w/w)、0.5-8％(w/w)、0.5-5％(w/w)或1-5％(w/w)。
在一实施方案中，将滚揉剂与1-6倍例如2-5倍或3-4倍重量(相对于滚揉剂而言)的水混合后使用。
发明人发现滚揉腌制，使得鸡肉口感更嫩。
在一实施方案中，所述方法还包括在蒸煮之后清理表面瘀血的步骤。
在一实施方案中，所述方法还包括将包装后的产品在85-100℃再次蒸煮5-120分钟的步骤；优选地，所述再次蒸煮在86-99℃、87-99℃、88-99℃、89-99℃、90-99℃、91-98℃、92-97℃、93-96℃或94-95℃进行5-100分钟、5-90分钟、5-80分钟、5-70分钟、5-60分钟、10-100分钟、10-90分钟、10-80分钟、10-70分钟、10-60分钟、10-50分钟或10-40分钟。
所述第二次蒸煮，在将预包装杀菌的同时，使鸡肉与鸡汤风味充分融合，得到风味、口感更佳的产品。
在一实施方案中，将包装后的产品(所述产品是任选再次蒸煮的)速冻，优选在-5至-70℃例如-10至-60℃、-15至-50℃、-20至-40℃、-25至-35℃或-30℃下速冻。
在一实施方案中，在步骤b)中，将重量比为1:10至10:1例如1:5至5:1、1:4至4:1、1:3至3:1，诸如1:5、1:4、1:3、1:2、1:1的蒸煮后的鸡肉与鸡汤汤汁组合。
在一实施方案中，在步骤b)中，蒸煮后的鸡肉与鸡汤汤汁总共占鸡汤产品总重量的80％-100％例如90％-100％、90％-99％、92％-98％、93％-97％或94％-96％。
在一实施方案中，在步骤b)中，所述蒸煮后的鸡肉与预先熬制的鸡汤汤汁组合时，还添加占鸡汤产品总重量的0.5％-20％例如1％-10％、2％-8％、3％-7％或4％-6％的食用鸡油。
在一实施方案中，保水剂选自三聚磷酸钠、焦磷酸钠、六偏磷酸钠和焦磷酸二氢二钠中的一种或多种，例如2、3或4种。
在一实施方案中，所述预先熬制的鸡汤汤汁通过包括以下步骤的方法制备：
将鸡骨架在水中(优选地，鸡骨架与水的重量比为1:20-10:1例如1:10-5:1、1:5-2.5:1或1:2.5-1:1)在80-100℃例如85-99℃、90-99℃、95-98℃或96-98℃优选常压熬煮，优选地熬煮1-12小时例如2-10小时、3-9小时、4-8小时或5-7小时；任选地静置0.5-5小时，例如1-4小时、或2-3小时；除去汤汁中油脂和骨肉渣；浓缩到固形物含量≥25％例如25％-60％、 25％-50％或30％-40％(浓缩优选在40-70℃例如50-60℃，优选55-58℃下进行)，制得鸡汤汤底；任选地，将鸡汤汤底加热灭菌(优选地，在86-88℃保温灭菌30分钟)并冷冻；
将上述制备的鸡汤汤底与食用盐、食用香精和水混合，并加热溶解(然后任选地加热至沸腾)，制得鸡汤汤汁；
优选地，所述鸡汤汤底与食用盐、食用香精和水混合如下进行：将食用盐、食用香精混合，加入热水中至溶解，再加入鸡汤汤底，至溶解。
在一实施方案中，鸡汤汤底的添加量占鸡汤汤汁总重量的1-30％例如2-20％、3-15％、4-12％或5-10％，优选9.1％；食用盐的添加量占鸡汤汤汁总重量的0.02-2％例如0.05-1％、0.1-0.5％，优选0.2％；食用香精的添加量占鸡汤汤汁总重量的0.01-1％例如0.025-0.5％、0.05-0.25％，优选0.1％；水的添加量占鸡汤汤汁总重量的70％-99％例如75％-99％、80％-95％、85％-95％或90-97％，优选90.6％。
在一实施方案中，在鸡骨架熬煮前，将鸡骨架在水中浸泡，并除去血水。
在一实施方案中，所述鸡骨架是老母鸡鸡骨架。
第二方面，本发明涉及如上所述的方法制备的鸡汤产品。
本发明的鸡汤产品制备方法的有益效果：
1.具有提升鸡肉口感及嫩度、鸡肉更加多汁；
2.改善的鸡肉风味
3.具有更好的色泽；和/或
4.具有提高的汤汁澄清度。
定义
本发明中所使用的术语具有如下所列定义。若本文没有定义，则本发明中所使用的术语具有本领域所通常理解的含义。
如本文所用，术语“鸡肉原料”是指来自于鸡的可食用的包含鸡肉的材料，包括带骨鸡肉或去骨鸡肉，例如带骨鸡腿、去骨鸡腿、和/或鸡胸肉；其可以被切块，以方便加工。
如本文所用，术语“蒸煮”是隔水通过蒸汽加热。
如本文所用，术语“熬煮”是指物料置于液体中共同进行加热煮制。如无特别说明，术语“熬煮”和“熬制”可互换使用。
如本文所用，术语“鸡汤产品”是指包含鸡肉和鸡汤汤汁的产品。
如本文所用，术语“滚揉剂”是指用于滚揉腌制鸡肉制品的食用辅料，包括但不限于鸡肉腌料、保水剂、淀粉、黄酒、料酒和/或大豆浓缩蛋白。
如本文所用，术语“食用香精”是指调节食品尤其肉制品风味的食用香精，包括但不限于鸡肉味香精。
如本文所用，术语“鸡肉味香精”是指可用于提供或增加鸡肉风味的食用香精。
如本文所用，术语“鸡肉腌料”是指可以用于腌制鸡肉的腌料，尤其指适用于鸡汤制备的三黄鸡腌料，合适的鸡肉腌料为本领域技术人员所熟知。示例性鸡肉腌料包含下述成分或主要由下述成分组成：淀粉、味精、食用盐、白砂糖、三聚磷酸钠和/或香辛料。
如本文所用，术语“任选”或“任选地”指随后的事件可发生或可不发生。
如本文所用，术语“和/或”意指可选项中的任一项或可选项的两项或更多项(例如3、4、5、6项或全部)。
如本文所用，术语“淀粉”是指可食用的淀粉，包括但不限于玉米淀粉、绿豆淀粉、马铃薯淀粉、番薯淀粉或木薯淀粉等，优选玉米淀粉。
如本文所用，术语“保水剂”是用于肉质品保水的物质。保水剂包括但不限于三聚磷酸盐、焦磷酸盐和/或六偏磷酸盐，包括三聚磷酸、焦磷酸和/或六偏磷酸的碱金属(例如锂、钠或钾)盐或碱土金属(例如钙或镁)盐，例如三聚磷酸钠、焦磷酸钠、焦磷酸二氢二钠和/或六偏磷酸钠，以及无磷肉质品保水剂。
如本文所用，术语“复配水分保持剂”是多种物质混合制备的用于保持肉制品水分的化混合物，包括但不限于复合磷酸盐MK-08，其由三聚磷酸钠、焦磷酸钠、六偏磷酸钠和焦磷酸二氢二钠组成。
如本文所用，术语“包含”或“包括”意指包括所述的要素、整数或步骤，但是不排除任意其他要素、整数或步骤。在本文中，当使用术语“包含”或“包括”时，除非另有指明，否则也涵盖由所述及的要素、整数或步骤组成的情形。例如，当提及“包含”某些成分时，也旨在涵盖由这些成分组成。
如本文所用，术语“主要由….成分组成”是指所提到的成分占所涉及的组合物或产品总重量的60％以上，例如70％以上、80％以上、85％以上、90％以上、95％以上、98％以上、99％以上或100％，优选85％-99％、90％-99％、92％-99％或95％-100％，最优选95％-100％。
术语“约”在与数字数值联合使用时意为涵盖具有比指定数字数值小10％的下限和比指定数字数值大10％的上限的范围内的数字数值，即指定数值±10％。例如，约10％是指9％-11％。
应当理解，本发明所列范围内的任何数值、以及该范围内任何两个数值(尤其整数)构成的范围都到本发明的考虑范围内，就如将其独立的列在说明书中一样。例如，当提及5～70重量％时，其范围内的子范围例如6-69重量％、7-68重量％、8-69重量％等都在本发明的考虑范围内，就如将其独立地列在说明书中一样。
如文中所用，除非另外说明，本申请所提到的百分比是指重量百分比。
应当理解的是，本发明的鸡汤产品中各成分含量的总和不超过100％。
应当理解的是，如果需要，于冷冻的产品使用前可先解冻。例如，用冷冻的鸡汤汤制备鸡汤汤汁是，可先将其解冻和/或加热融化，成为液体汤汁。
应当理解的是，对于某些未描述精确组成的组合物例如调味料，本领域技术人员可以容易地确定其组成，或其清楚了解可采用现有技术中类似的组合物例如调味料或基于现有技术容易地调制相同或类似组合物例如调味料来实施本发明。
附图说明
图1：显示了鸡汤汤汁的澄清度对比的照片。
图2：显示了鸡汤汤汁的澄清度对比的照片。
图3：显示了鸡汤产品中鸡肉的对比照片。
具体实施方式
以下结合实施例进一步说明本发明，但下列实施例不应被理解为对本发明的限制。如果没有特别说明，实施例中所用的原料、辅料是可容易地商购的或本领域技术人员基于现有技术可以确定、获得或制备的。
实施例1：鸡汤汤汁的制备
将冷冻的鸡骨架原料在0-4℃环境下至完全解冻(若是生鲜原料无需解冻)。加入净化水没过原料，浸泡30分钟去除血水。向2600kg处理后的鸡骨架，加入5000-6000kg清水，96-98℃常压敞口熬煮5-7小时。静置2小时，将鸡汤中油脂和骨肉渣去除。55-58℃浓缩到固形物含量≥25％(使用糖度计折光仪测定，数值≥25％)，制得鸡汤汤底。将其直接使用，或将其包装后在86-88℃保温灭菌30分钟，然后将产品冷却至温度≤50℃。随后，将产品放入速冻机速冻(单冻机温度≤-30℃；速冻库温度≤-35℃；速冻至温度≤-18℃)待用。
按下面表1所示的配方，称出相应组分包括上述制备的鸡汤汤底、食用盐、鸡肉味香精和水。预先将食用盐和鸡肉味香精混合均匀。将称好的热水加入夹层锅内，烧开后转小火缓慢加入预混好的粉体辅料，搅拌至充分溶解。缓慢投入鸡汤汤底，至充分溶解后，再次将鸡汤汤汁加热至沸腾，制得用于制备本发明鸡汤产品的鸡汤汤汁。
表1鸡汤汤汁配方
原料名称 百分重量比
鸡汤汤底 9.07％
食用盐 0.18％
鸡肉味香精 0.09％
水 90.66％
小计 100％
实施例2：使用带骨鸡块制备本发明的鸡汤产品
表2鸡汤滚揉配方
原料名称 百分重量比
鸡块 84.89％
鸡肉腌料 3.82％
复配水分保持剂 0.21％
玉米淀粉 0.21％
黄酒 0.42％
大豆浓缩蛋白 0.25％
水 10.19％
小计 100％
滚揉液的配制：预先将冰和水混合制成0-4℃冰水(无冰)。按照表2中的配方将鸡块之外的成分加入冰水中混合均匀(各成分配比如上表2所示，其中冰水按表2中的水量使用)。20目过滤筛过滤，制得滚揉液，其温度≤7℃。其中鸡肉腌料由下述成分组成：淀粉、味精、食用盐、白砂糖、三聚磷酸钠、香辛料等。复配水分保持剂由三聚磷酸钠、焦磷酸钠、六偏磷酸钠和焦磷酸二氢二钠组成的复合磷酸盐MK-08。
将冷冻的带骨鸡块在0-4℃环境下至完全解冻(若为生鲜带骨鸡块无需解冻)。将带骨鸡块和滚揉液按配方(表2)置入滚揉桶中，在-0.06～-0.08mpa的真空度下，在4-10转/min的转速下在0-4℃温度下滚揉15-60min。滚揉后产品温度≤10℃。滚揉后，将鸡块在0-4℃腌制2-10小时。
将腌制好的鸡块平铺在漏眼网盘中，放入蒸箱中，在90-99℃蒸煮10-40分钟，至产品中心温度≥85℃，骨髓凝固变为褐色。蒸煮后，将鸡肉表面淤血以及外露的骨端淤血清理干净，避免组装时造成汤汁浑浊。
表3鸡汤产品配方
原料名称 百分重量比
蒸煮鸡块 25.00％
鸡汤汤汁 71.25％
食用鸡油 3.75％
小计 100％
将上述蒸煮后的鸡块、实施例1制备的鸡汤汤汁及食用鸡油按表3的配方组合装袋。热合封口，排气，封口严密、平整。
将产品放在露眼网盘中，产品互补重叠。在蒸箱中在90-99℃再次蒸煮，10-40分钟，至 产品中心温度≥85℃，骨髓凝固变为褐色。该再次蒸煮在预包装杀菌同时，使鸡肉与鸡汤汤汁风味充分融合。
将产品冷却至温度≤50℃。随后，将产品放入速冻机速冻(单冻机温度≤-30℃；速冻库温度≤-35℃；速冻至温度≤-18℃)。
实施例3：使用去骨鸡块制备本发明的鸡汤产品
除将带骨鸡块替换为去骨鸡块外，按照实施例2所述的方法制备鸡汤产品。
对比例1：使用传统方法利用去骨鸡块制备鸡汤产品
将冷冻的去骨鸡块原料在0-4℃环境下至完全解冻(若为生鲜原料无需解冻)。将鸡肉切块，清水洗净。沸水漂烫3～5分钟，冷水冲洗鸡块表面后沥水。将鸡肉、葱姜、料酒与水大火煮制30分钟后小火熬制3小时，加入调味料(主成分为盐和味精)调味。冷却至≤50℃，将鸡块与鸡汤一起装袋封口。86-88℃保温灭菌30分钟。冷却至产品温度≤50℃。将产品放入速冻机速冻(单冻机温度≤-30℃；速冻库温度≤-35℃；速冻至温度≤-18℃)。
对比例2：使用传统方法利用带骨鸡块制备鸡汤产品
除将去骨鸡块替换为带骨鸡块外，按照对比例1所述的方法制备鸡汤产品。
实施例4：鸡汤产品的感官评价
选取来自实施例2(样品D)、实施例3(样品C)和对比例1(样品A)、对比例2(样品B)鸡汤产品的样品进行感官评价。由12名专业人员对鸡汤产品进行感官评估。
鸡汤汤汁的感官评价：
对鸡汤汤汁的澄清度和风味进行评价。每个项目评分范围为1-5分，如下所示。
鸡汤汤汁澄清度
Figure PCTCN2021118270-appb-000001
汤汤汁风味
Figure PCTCN2021118270-appb-000002
对各样品的鸡汤汤汁进行评分。评分结果如下：
项目 A B C D
澄清度 2 1 5 5
风味 2 3 4 5
平均分 2.00 2.00 4.50 5.00
可以看出，经感官评定确定本发明的两种鸡汤产品(样品C和D)的鸡汤汤汁的澄清度显著优于鸡汤与鸡块混合熬制(传统方法)的产品(样品A和B)的汤汁的澄清度。另外，本发明的两种鸡汤产品(样品C和D)的鸡汤汤汁的风味也显著优于鸡汤与鸡块混合熬制(传统方法)的产品(样品A和B)的汤汁的风味。
鸡汤产品中鸡肉的感官评价
对鸡汤产品中鸡肉的色泽、咬感、多汁性和风味进行评价。每个项目评分范围为1-5分，如下所示。
鸡块色泽
Figure PCTCN2021118270-appb-000003
鸡肉咬感
Figure PCTCN2021118270-appb-000004
鸡肉多汁性
Figure PCTCN2021118270-appb-000005
鸡肉风味
Figure PCTCN2021118270-appb-000006
对各样品的鸡肉进行评分。评分结果如下：
项目 A B C D
色泽 5 4 5 5
咬感 2 1 5 4
多汁性 2 1 5 5
鸡肉风味 3 3 4 5
平均分 3.00 2.25 4.75 4.75
可以看出，经感官评定确定本发明的两种鸡汤产品的鸡肉(样品C和D)的口感鲜嫩、风味浓郁、多汁性显著优于鸡汤与鸡块混合熬制(传统方法)的产品(样品A和B)的鸡肉。
尽管为了理解清楚的目的已经通过说明和实施例详细地描述了前述发明，但是对本领域的技术人员显而易见的是，可进行某些改变和修改，而不会偏离本发明的精神和范围。因此，所述修改和修改预期在附加的权利要求书的范围内。

Claims (15)

  1. 一种用于制备鸡汤产品的方法，其包括以下步骤：
    a)将鸡肉原料在85-100℃蒸煮5-120分钟，优选在90-99℃蒸煮10-60分钟；和
    b)将蒸煮后的鸡肉与预先熬制的鸡汤汤汁组合并包装。
  2. 权利要求1所述的方法，其在蒸煮之前还包括滚揉腌制鸡肉原料的步骤。
  3. 权利要求2所述的方法，其中在滚揉腌制步骤中，将鸡肉原料与滚揉剂一起滚揉1-120分钟优选10-60分钟，然后腌制0.5-24小时，优选4-12小时；
    优选地，滚揉和腌制在0-25℃、优选0-4℃进行；滚揉可在常压下进行或在-0.06～-0.08mpa真空下进行。
  4. 权利要求3所述的方法，其中所述滚揉剂包含鸡肉腌料、保水剂、淀粉、黄酒和/或大豆浓缩蛋白，优选地滚揉剂包含鸡肉腌料、保水剂、淀粉、黄酒和大豆浓缩蛋白。
  5. 权利要求4所述的方法，滚揉剂的添加量占鸡肉原料总重量的0.01-15％(w/w)，例如0.5-8％(w/w)。
  6. 权利要求1-5中任何一项所述的方法，所述方法还包括在蒸煮之后清理表面瘀血的步骤。
  7. 权利要求1-6中任何一项所述的方法，所述方法还包括将包装后的产品在85-100℃再次蒸煮5-120分钟的步骤；优选地，所述再次蒸煮在90-99℃进行10-60分钟。
  8. 权利要求1-7中任何一项所述的方法，所述方法还包括将任选再次蒸煮的包装后的产品速冻，优选-15至-50℃下速冻。
  9. 权利要求1-8中任何一项所述的方法，在步骤b)中，所述蒸煮后的鸡肉与预先熬制的鸡汤汤汁组合时，还添加占鸡汤产品总重量的2％-8％的食用鸡油。
  10. 权利要求1-9中任何一项所述的方法，其中保水剂选自三聚磷酸钠、焦磷酸钠、六偏磷酸钠和焦磷酸二氢二钠中的一种或多种。
  11. 权利要求1-10中任何一项所述的方法，其中鸡肉腌料包含下述成分：淀粉、味精、食用盐、白砂糖、三聚磷酸钠和香辛料。
  12. 权利要求1-11中任何一项所述的方法，其中所述预先熬制的鸡汤汤汁通过包括以下步骤的方法制备：
    将鸡骨架在水中在80-100℃优选96-98℃优选常压熬煮，优选地熬煮5-7小时；优选地，所述鸡骨架与水的重量比为1:20-10:1例如1:5-2.5:1；任选地静置0.5-5小时；除去汤汁中油脂和骨肉渣；浓缩到固形物含量≥25％，制得鸡汤汤底；任选地，将鸡汤汤底加热灭菌并冷冻；
    将上述制备的鸡汤汤底与食用盐、食用香精和水混合，并加热溶解，然后任选地加热至 沸腾，制得鸡汤汤汁。
  13. 权利要求12所述的方法，鸡汤汤底的添加量占鸡汤汤汁总重量的1-30％例如5-10％，优选9.1％；食用盐的添加量占鸡汤汤汁总重量的0.02-2％例如0.1-0.5％；食用香精的添加量占鸡汤汤汁总重量的0.01-1％例如0.05-0.25％；水的添加量占鸡汤汤汁总重量的70％-99％例如85％-95％。
  14. 权利要求12所述的方法，其中在鸡骨架熬煮前，将鸡骨架在水中浸泡，并除去血水。
  15. 由权利要求1-14中任何一项方法制备的鸡汤产品。
PCT/CN2021/118270 2020-09-25 2021-09-14 一种制备鸡汤产品的方法及由其制备的鸡汤产品 WO2022062969A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202180063237.2A CN116322364A (zh) 2020-09-25 2021-09-14 一种制备鸡汤产品的方法及由其制备的鸡汤产品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202011026193.X 2020-09-25
CN202011026193 2020-09-25

Publications (1)

Publication Number Publication Date
WO2022062969A1 true WO2022062969A1 (zh) 2022-03-31

Family

ID=80845022

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2021/118270 WO2022062969A1 (zh) 2020-09-25 2021-09-14 一种制备鸡汤产品的方法及由其制备的鸡汤产品

Country Status (2)

Country Link
CN (1) CN116322364A (zh)
WO (1) WO2022062969A1 (zh)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038206A (zh) * 2010-09-14 2011-05-04 天津宝迪农业科技股份有限公司 一种浓汤速食鸡的制作方法
JP2013252061A (ja) * 2012-06-05 2013-12-19 Tomohiro Aoki 肉粒及び／又は肉粉を含む食品及びその製造方法
CN105595208A (zh) * 2015-11-26 2016-05-25 鹤壁市永达美源食品有限公司 一种方便乌鸡煲及其制作方法
CN106690109A (zh) * 2016-12-26 2017-05-24 河南大用实业有限公司 一种即食香菇滑鸡的制作方法
CN106690209A (zh) * 2016-11-17 2017-05-24 嵩县农垦爬树鸡科技服务有限公司 一种罐装鸡汤制作方法
CN107969642A (zh) * 2017-12-15 2018-05-01 诸城外贸有限责任公司 一种高蛋白低脂肪低温即食鸡肉的加工方法
CN109907276A (zh) * 2019-04-15 2019-06-21 安徽华卫集团禽业有限公司 一种乌鸡汤罐头及其制备方法
CN110859296A (zh) * 2019-11-29 2020-03-06 湖北工业大学 低热量枸杞多糖冻干鸡汤及其冷冻加工方法
CN111011795A (zh) * 2019-11-22 2020-04-17 中国农业科学院农产品加工研究所 一种药膳鸡汤产品及其加工方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AUPO138196A0 (en) * 1996-08-01 1996-08-22 Warren Ernest Weitemeyer Meat product and methods for production thereof
CN102370185B (zh) * 2011-07-04 2012-11-28 天津宝迪农业科技股份有限公司 一种速食营养乌鸡及其制作方法
CN103478795B (zh) * 2013-08-23 2015-04-22 华南理工大学 一种鸡骨高汤及其制备方法
CN109170754A (zh) * 2018-10-30 2019-01-11 广西万寿谷投资集团股份有限公司 一种海鲜土鸡汤及其生产工艺

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102038206A (zh) * 2010-09-14 2011-05-04 天津宝迪农业科技股份有限公司 一种浓汤速食鸡的制作方法
JP2013252061A (ja) * 2012-06-05 2013-12-19 Tomohiro Aoki 肉粒及び／又は肉粉を含む食品及びその製造方法
CN105595208A (zh) * 2015-11-26 2016-05-25 鹤壁市永达美源食品有限公司 一种方便乌鸡煲及其制作方法
CN106690209A (zh) * 2016-11-17 2017-05-24 嵩县农垦爬树鸡科技服务有限公司 一种罐装鸡汤制作方法
CN106690109A (zh) * 2016-12-26 2017-05-24 河南大用实业有限公司 一种即食香菇滑鸡的制作方法
CN107969642A (zh) * 2017-12-15 2018-05-01 诸城外贸有限责任公司 一种高蛋白低脂肪低温即食鸡肉的加工方法
CN109907276A (zh) * 2019-04-15 2019-06-21 安徽华卫集团禽业有限公司 一种乌鸡汤罐头及其制备方法
CN111011795A (zh) * 2019-11-22 2020-04-17 中国农业科学院农产品加工研究所 一种药膳鸡汤产品及其加工方法
CN110859296A (zh) * 2019-11-29 2020-03-06 湖北工业大学 低热量枸杞多糖冻干鸡汤及其冷冻加工方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
YU WEI, LAN WANG, WEN-JIN WU, XIN LI, AN-ZI DING, GUANG-QUAN XIONG, YU QIAO, JUN WANG, LI LIAO: "Effects of Processing Conditions on Texture Properties of Prepared Chicken Products", ROULEI YANJIU - MEAT RESEARCH, ZHONGGUO ROULEI SHIPIN ZONGHE YANJIU ZHONGXIN, BEIJING, CN, vol. 28, no. 7, 31 December 2014 (2014-12-31), CN , pages 5 - 10, XP055913679, ISSN: 1001-8123 *

Also Published As

Publication number Publication date
CN116322364A (zh) 2023-06-23

Similar Documents

Publication Publication Date Title
US4942047A (en) Process for preparing marinaded proteinaceous product and product produced thereby
CN103211233B (zh) 一种酱香味腊排骨的加工方法
EP0355472B1 (en) Marinating or pickling of meat
AU2017258979B2 (en) Formulations for stabilizing moisture in muscle foods
WO2021200333A1 (ja) 食肉加工品の製造方法
KR101276788B1 (ko) 훈제 오리 양념용 고추장 소스 및 그 소스로 양념된 훈제 오리
KR100519398B1 (ko) 생선 자반 제조방법
KR20170093416A (ko) 면류 음식용 부재료, 부재료세트, 및 이의 제조방법
JP4672612B2 (ja) 畜水産加工品の食感改良方法
KR101105317B1 (ko) 키토산과 석류-함유 훈제 닭가슴살 제조 방법
WO2022062969A1 (zh) 一种制备鸡汤产品的方法及由其制备的鸡汤产品
KR101993052B1 (ko) 즉석섭취용 분짜식 육류 제조 방법
KR101893054B1 (ko) 해물 뼈찜의 제조방법
JP2003265143A (ja) ピックル組成物及びそれを用いた食肉製品
JP2020146000A (ja) 冷凍食肉の製造方法
KR102577960B1 (ko) 훈제막창 제조방법 및 이를 통해 제조된 훈제막창
KR20190089311A (ko) 돈강정 제조방법
EP0313895B1 (en) Process for preparing marinaded proteinaceous product and product produced thereby
KR19990086106A (ko) 돈피를 주원료로 하는 인스턴트식품의 제조방법
KR19990086105A (ko) 닭발을 주원료로 하는 인스턴트식품의 제조방법
CN113491283A (zh) 一种用于肉制品的保水组合物、其制备方法及应用
KR20220128705A (ko) 기호도와 기능성이 동시에 향상된 닭갈비 스프레드 소스 및 이의 제조 방법
KR20150046457A (ko) 더덕 감자탕의 제조방법
CN113133527A (zh) 一种鱼粉调味用的鱼汤包及其制作方法
CN114376159A (zh) 一种低钠不添加磷酸盐的流质肉制品及加工方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21871340

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21871340

Country of ref document: EP

Kind code of ref document: A1