CN101653276A - Concentrated chicken gravy and making process - Google Patents
Concentrated chicken gravy and making process Download PDFInfo
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- CN101653276A CN101653276A CN200910176610A CN200910176610A CN101653276A CN 101653276 A CN101653276 A CN 101653276A CN 200910176610 A CN200910176610 A CN 200910176610A CN 200910176610 A CN200910176610 A CN 200910176610A CN 101653276 A CN101653276 A CN 101653276A
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Abstract
The invention relates to chicken gravy and a making process, in particular to concentrated chicken gravy and a making process. The concentrated chicken gravy comprises the following components in percentage by weight: 28-32% of fresh frozen chicken, 2.9-3.3% of fresh frozen chicken skeleton, 62-68% of water, 1.03-1.05% of flavor ribonucleotide, 0.02% of emulsifier and 0.05% of stabilizing agent. The making process comprises the following steps: unfreezing the frozen chicken and the frozen chicken skeleton through microwaves, quickly extracting at high pressure and superhigh temperature, coarsefiltering and filter pressing, concentrating in a vacuum, emulsifying and homogenizing the materials, flash pasteurizing, aseptic canning, and sealing and packaging. The concentrated chicken gravy has the characteristics of rigid fragrance and thick mouth feel. The making process has the advantages of simpleness, easy realization, and convenient popularization and application.
Description
Technical field
The present invention is a kind of chicken extract and manufacture craft, particularly a kind of concentrated chicken-juice and manufacture craft.
Background technology
Existing chicken extract adopts traditional processing of farm products and flavouring manufacturing process, and its product fragrance, mouthfeel are all unsatisfactory.
Summary of the invention
The objective of the invention is to invent a kind of concentrated chicken-juice and manufacture craft that adopts HTHP rapid extraction technology in order to overcome by the chicken extract fragrance of existing explained hereafter, the defective that mouthfeel is all unsatisfactory.
The objective of the invention is to realize as follows:
Described concentrated chicken-juice is made up of bright chicken in jelly meat, bright chicken in jelly skeleton, water, emulsifying agent, stabilizing agent, nucleotides, and each component percentage by weight is:
Bright chicken in jelly meat 28-32%
Bright chicken in jelly skeleton 2.9-3.3%
Water 62-68%
Nucleotides 1.03-1.05%
Emulsifying agent 0.02%
Stabilizing agent 0.05%
The manufacture craft of described concentrated chicken-juice is as follows:
One. microwave thawing: bright chicken in jelly meat, bright chicken in jelly skeleton are thawed by the heating of microwave thawing machine tunnel, regulate the machine that thaws and make chicken chicken carcasses after thawing between 0 ℃～10 ℃, clean up with clear water then, in the high pressure extraction of packing into the jar;
Two. the superhigh-temperature and-pressure rapid extraction: with the chicken chicken carcasses Fast Heating in the extractor, central temperature reaches 140 ℃ of maintenance 30s in jar, stops to heat venting steam trickle then and is cooled to 58-62 ℃;
Three. coarse filtration press filtration: will cool off good extract through the lower screen cloth coarse filtration, and obtain not having the chicken extract liquid of meat slag again through the filter press suction filtration;
Four. vacuum decompression concentrates: chicken extract liquid is conveyed in the vacuum concentration pot heats, 75-95 ℃ of control temperature keeps vacuum 0.06～0.08MPa 30-60 minute heat time heating time, and making concentrate reach enrichment is 10～15 times;
Four. batching emulsification homogeneous: above-mentioned concentrate is changed in the pill tank, add emulsifying agent, stabilizing agent,, make the concentrated chicken-juice liquid of stable homogeneous by emulsify at a high speed and through the homogenizer homogeneous;
Five. high-temperature short-time sterilization: open high-pressure pump, the concentrated chicken-juice liquid pump is gone into the high-temperature short-time sterilization machine, regulate the flow quantity of steam valve and concentrated chicken-juice, make temperature keep 140 ℃, keep 3～4s, flow into aseptic storage cylinder then;
Six. aseptic canning: the concentrated chicken-juice liquid of will sterilizing be conveyed into the aseptic canning machine canned, seal, pack.
Good effect of the present invention is as follows: concentrated chicken-juice of the present invention has the advantages that fragrance is true to nature, mouthfeel is mellow, and its manufacture craft is simple, is convenient to promote the use of.
Description of drawings
Fig. 1 is that the present invention makes flow chart
The specific embodiment
The specific embodiment of the present invention is as follows:
Described concentrated chicken-juice is made up of bright chicken in jelly meat, bright chicken in jelly skeleton, water, emulsifying agent, stabilizing agent, nucleotides, and each component percentage by weight is:
Bright chicken in jelly meat 30.9%
Bright chicken in jelly skeleton 3.0%
Water 65%
Nucleotides 1.03%
Emulsifying agent 0.02%
Stabilizing agent 0.05%.
The manufacture craft of described concentrated chicken-juice is as follows:
One. microwave thawing: bright chicken in jelly meat, bright chicken in jelly skeleton are thawed by the heating of microwave thawing machine tunnel, regulate the machine that thaws and make chicken chicken carcasses after thawing between 0 ℃～10 ℃, clean up with clear water then, in the high pressure extraction of packing into the jar;
Two. the superhigh-temperature and-pressure rapid extraction: with the chicken chicken carcasses Fast Heating in the extractor, central temperature reaches 140 ℃ of maintenance 30s in jar, stops to heat venting steam trickle then and is cooled to 58-62 ℃;
Three. coarse filtration press filtration: will cool off good extract through the lower screen cloth coarse filtration, and obtain not having the chicken extract liquid of meat slag again through the filter press suction filtration;
Four. vacuum decompression concentrates: chicken extract liquid is conveyed in the vacuum concentration pot heats, 75-95 ℃ of control temperature keeps vacuum 0.06～0.08MPa 30-60 minute heat time heating time, and making concentrate reach enrichment is 10～15 times;
Four. batching emulsification homogeneous: above-mentioned concentrate is changed in the pill tank, add emulsifying agent, stabilizing agent,, make the concentrated chicken-juice liquid of stable homogeneous by emulsify at a high speed and through the homogenizer homogeneous;
Five. high-temperature short-time sterilization: open high-pressure pump, the concentrated chicken-juice liquid pump is gone into the high-temperature short-time sterilization machine, regulate the flow quantity of steam valve and concentrated chicken-juice, make temperature keep 140 ℃, keep 3～4s, flow into aseptic storage cylinder then;
Six. aseptic canning: the concentrated chicken-juice liquid of will sterilizing be conveyed into the aseptic canning machine canned, seal, pack.
Technological process of the present invention as shown in Figure 1.
Concentrated chicken-juice of the present invention has the advantages that fragrance is true to nature, mouthfeel is mellow, its manufacture craft letter Dan Yihang is convenient to promote the use of.
Claims (2)
1. concentrated chicken-juice is characterized in that: described concentrated chicken-juice, to form by bright chicken in jelly meat, bright chicken in jelly skeleton, water, emulsifying agent, stabilizing agent, nucleotides, and each component percentage by weight is:
Bright chicken in jelly meat 28-32%
Bright chicken in jelly skeleton 2.9-3.3%
Water 62-68%
Nucleotides 1.03-1.05%
Emulsifying agent 0.02%
Stabilizing agent 0.05%
2. the manufacture craft of a concentrated chicken-juice, it is characterized in that: the manufacture craft of concentrated chicken-juice is as follows:
One. microwave thawing: bright chicken in jelly meat, bright chicken in jelly skeleton are thawed by the heating of microwave thawing machine tunnel, regulate the machine that thaws and make chicken chicken carcasses after thawing between 0 ℃～10 ℃, clean up with clear water then, in the high pressure extraction of packing into the jar;
Two. the superhigh-temperature and-pressure rapid extraction: with the chicken chicken carcasses Fast Heating in the extractor, central temperature reaches 140 ℃ of maintenance 30s in jar, stops to heat venting steam trickle then and is cooled to 58-62 ℃;
Three. coarse filtration press filtration: will cool off good extract through the lower screen cloth coarse filtration, and obtain not having the chicken extract liquid of meat slag again through the filter press suction filtration;
Four. vacuum decompression concentrates: chicken extract liquid is conveyed in the vacuum concentration pot heats, 75-95 ℃ of control temperature keeps vacuum 0.06～0.08MPa 30-60 minute heat time heating time, and making concentrate reach enrichment is 10～15 times;
Four. batching emulsification homogeneous: above-mentioned concentrate is changed in the pill tank, add emulsifying agent, stabilizing agent,, make the concentrated chicken-juice liquid of stable homogeneous by emulsify at a high speed and through the homogenizer homogeneous;
Five. high-temperature short-time sterilization: open height.0 press pump is gone into the high-temperature short-time sterilization machine with the concentrated chicken-juice liquid pump, regulates the flow quantity of steam valve and concentrated chicken-juice, makes temperature keep 140 ℃, keeps 3～4s, flows into aseptic storage cylinder then;
Six. aseptic canning: the concentrated chicken-juice liquid of will sterilizing be conveyed into the aseptic canning machine canned, seal, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101766106A CN101653276B (en) | 2009-09-24 | 2009-09-24 | Concentrated chicken gravy and making process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101766106A CN101653276B (en) | 2009-09-24 | 2009-09-24 | Concentrated chicken gravy and making process |
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| CN101653276A true CN101653276A (en) | 2010-02-24 |
| CN101653276B CN101653276B (en) | 2011-12-07 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102551010A (en) * | 2010-12-20 | 2012-07-11 | 广东佳隆食品股份有限公司 | Chicken meal and production method thereof |
| CN104146231A (en) * | 2014-08-21 | 2014-11-19 | 统一企业(中国)投资有限公司昆山研究开发中心 | Seasoning for flour products and preparation method thereof |
| CN104207237A (en) * | 2014-09-15 | 2014-12-17 | 河南省淇县永达食业有限公司 | Preparation method of chicken soup free of smell |
| CN104223212A (en) * | 2014-09-15 | 2014-12-24 | 河南省淇县永达食业有限公司 | Processing method of portable chicken soup |
| CN104886672A (en) * | 2014-03-07 | 2015-09-09 | 沈阳红梅食品有限公司 | Original soup chicken liquid and production process thereof |
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN106509793A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Bagged chicken soup seasoning juice product processing process |
| CN110623235A (en) * | 2019-10-22 | 2019-12-31 | 广东粤师傅调味食品有限公司 | Preparation method of concentrated chicken juice |
Family Cites Families (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 |
| CN1286402C (en) * | 2005-08-30 | 2006-11-29 | 齐勇智 | Method for preparing concentrated chicken juice and its application |
| 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 |
| 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 |
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2009
- 2009-09-24 CN CN2009101766106A patent/CN101653276B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551010A (en) * | 2010-12-20 | 2012-07-11 | 广东佳隆食品股份有限公司 | Chicken meal and production method thereof |
| CN102429267B (en) * | 2011-10-20 | 2014-04-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN104886672A (en) * | 2014-03-07 | 2015-09-09 | 沈阳红梅食品有限公司 | Original soup chicken liquid and production process thereof |
| CN104146231A (en) * | 2014-08-21 | 2014-11-19 | 统一企业(中国)投资有限公司昆山研究开发中心 | Seasoning for flour products and preparation method thereof |
| CN104146231B (en) * | 2014-08-21 | 2016-07-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Flour product flavouring agent and preparation method thereof |
| CN104223212A (en) * | 2014-09-15 | 2014-12-24 | 河南省淇县永达食业有限公司 | Processing method of portable chicken soup |
| CN104207237A (en) * | 2014-09-15 | 2014-12-17 | 河南省淇县永达食业有限公司 | Preparation method of chicken soup free of smell |
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN106509793A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Bagged chicken soup seasoning juice product processing process |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN110623235A (en) * | 2019-10-22 | 2019-12-31 | 广东粤师傅调味食品有限公司 | Preparation method of concentrated chicken juice |
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|---|---|
| CN101653276B (en) | 2011-12-07 |
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