CN101933597A - Thermally reacted chicken powder and production process thereof - Google Patents
Thermally reacted chicken powder and production process thereof Download PDFInfo
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- CN101933597A CN101933597A CN2010102310803A CN201010231080A CN101933597A CN 101933597 A CN101933597 A CN 101933597A CN 2010102310803 A CN2010102310803 A CN 2010102310803A CN 201010231080 A CN201010231080 A CN 201010231080A CN 101933597 A CN101933597 A CN 101933597A
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Abstract
The invention discloses thermally reacted chicken powder and a production process thereof. The thermally reacted chicken powder comprises the following raw materials by weight, wherein the used raw materials comprise two parts: the first part is 140 to 160 grams of water, 17 to 18 grams of sodium hydroxide, 50 to 60 grams of L-cysteine hydrochloride, 16 to 19 grams of thiamine chloride, 0.7 to 0.9 gram of xylose, 30 to 35 grams of glucose, 90 to 100 grams of monosodium glutamate, 20 to 30 grams of gelatin, 0.5 to 1 gram of lecithin and 70 to 80 grams of pure chicken meal; and the second part is 40 to 60 grams of I+G, 600 to 800 grams of monosodium glutamate, 80 to 90 grams of pure chicken meal, 180 to 200 grams of salt, 150 to 200 grams of starch, 90 to 100 grams of flour and 80 to 100 grams of chicken grease. The raw materials are heated, then dried under vacuum and smashed into the powder. The production process is simple; and the produced chicken powder has intense chicken flavor.
Description
Technical field
The present invention relates to the invention of field of food, more particularly the present invention relates to a kind of chicken powder and production technology thereof.
Background technology
Though pure chicken meal is the spices that flavorings such as chickens' extract, chicken powder must add, its price comparison costliness.Use relatively difficulty of pure chicken meal blending meeting fully for the seasoner products of some low and middle-ends, so market presses for the low and a kind of chicken powder that addition is less of a kind of price comparison and is used as replenishing of market.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of chicken flavor strong, and the less thermal response chicken powder of addition, to satisfy the demand in market.
The objective of the invention is to be achieved by the following technical solutions: a kind of thermal response chicken powder is that raw material is made by the following weight proportioning, the raw materials used two parts that are divided into, first is water 140-160g, NaOH 17-18g, L-cysteine hydrochloride 50-60g (with anhydrous L-cysteine hydrochloride for well), thiamine hydrochloride 16-19g, wood sugar 0.7-0.9g, glucose 30-35g, monosodium glutamate 90-100g, gelatin 20-30g, lecithin 0.5-1g and pure chicken meal 70-80g; Second portion is I+G (the Chinese full name of I+G is 5 '-inosine acid disodium+5 '-Sodium guanylate) 40-60g, monosodium glutamate 600-800g, pure chicken meal 80-90g, salt 180-200g, starch 150-200g, flour 90-100g and chicken fat 80-100g.These raw materials are heated, and vacuum drying then is broken into powder again.These raw materials are under the condition of heating, reactions such as Maillard reaction and fat acid decomposition take place, produce main body fragrance, Maillard reaction is that meat products produces one of most important reaction of its fragrance, it is by the reaction between amino acid and the reduced sugar, produce chicken fragrance compound, and cysteine is the amino acid of most important reaction, lipid also produces chicken fragrance by oxidation, hydrolysis, dehydration, decarboxylation in heating, also has thiamines also can produce chicken fragrance.
Thermal response chicken powder chicken flavor of the present invention is strong, fully satisfies the demand in market.
Another object of the present invention has provided a kind of production technology of thermal response chicken powder.This production process is simple.This production technology comprises the step of following order:
1, takes by weighing raw material, raw material is divided into two parts, and first is water 140-160g, NaOH 17-18g, L-cysteine hydrochloride (with anhydrous L-cysteine hydrochloride for well) 50-60g, thiamine hydrochloride 16-19g, wood sugar 0.7-0.9g, glucose 30-35g, monosodium glutamate 90-100g, gelatin 20-30g, lecithin 0.5-1g and pure chicken meal 70-80g; Second portion is I+G 40-60g, monosodium glutamate 600-800g, pure chicken meal 80-90g, salt 180-200g, starch 150-200g, flour 90-100g and chicken fat 80-100g;
2, first's raw material is dropped in a mixing bowl in order, add thermal agitation, be incubated 3 hours down at 90-95 ℃;
3, add the second portion raw material then, keep 88-92 ℃, continuous stirring 48-52 minute, the pallet of packing into then;
4, directly put into vacuum drying chamber after the sabot and be heated to about 88-92 ℃, be incubated 9-11 minute, begin then to vacuumize, temperature is controlled at 88-92 ℃, keeps temperature being reduced to 70-75 ℃, vacuum drying 5-6 hour again after 1 hour;
5, pulverize behind dry the finishing, cross 60 mesh sieves and obtain powder product; Pack then.
Production process of the present invention is simple, and the thermal response chicken powder of making is protein content＞30% after testing, fat＜8%, moisture＜5%.
The specific embodiment
Embodiment 1
Take by weighing raw material: water 140g, NaOH 17g, L-cysteine hydrochloride 52g, thiamine hydrochloride 16g, wood sugar 0.7g, glucose 32g, pure chicken meal 70g, monosodium glutamate 90g, gelatin 20g, lecithin 0.5g, these raw materials are sequentially added in a mixing bowl, add thermal agitation, be incubated 3 hours down for 93 ℃ in temperature; Add I+G 40g, chicken fat 80g, monosodium glutamate 600g, pure chicken meal 80g, salt 200g, starch 150g, flour 90g then, temperature remained on 90 ℃ of continuous stirring 50 minutes; Take out the pallet of packing into then, put into vacuum drying chamber after the sabot, be heated to 90 ℃ of insulations 10 minutes, begin then to vacuumize, temperature is controlled at 90 ℃ and kept 1 hour; Begin to be cooled to 70 ℃ then, vacuum drying is 6 hours again; Pulverize behind dry the finishing, cross 60 mesh sieves and obtain powder product, pack at last.
Embodiment 2
Take by weighing raw material: water 150g, NaOH 17.5g, anhydrous L-cysteine hydrochloride 55g, thiamine hydrochloride 19g, wood sugar 0.9g, glucose 35g, pure chicken meal 75g, monosodium glutamate 95g, gelatin 30g, lecithin 0.7g; These raw materials are sequentially added in a mixing bowl, add thermal agitation, be incubated 3 hours down for 95 ℃ in temperature; Add I+G 50g, chicken fat 90g, monosodium glutamate 700g, pure chicken meal 85g, salt 190g, starch 170g, flour 95g then, temperature remained on 90 ℃ of continuous stirring 50 minutes; Take out the pallet of packing into then, put into vacuum drying chamber after the sabot, be heated to 90 ℃ of insulations 10 minutes, begin then to vacuumize, temperature is controlled at 90 ℃ and kept 1 hour; Begin to be cooled to 75 ℃ then, vacuum drying is 5 hours again; Pulverize behind dry the finishing, cross 60 mesh sieves and obtain powder product, pack at last.
Embodiment 3
Take by weighing raw material: water 160g, NaOH 18g, anhydrous L-cysteine hydrochloride 60g, thiamine hydrochloride 18g, wood sugar 0.8g, glucose 32g, pure chicken meal 80g, monosodium glutamate 100g, gelatin 20g, lecithin 1g, these raw materials are sequentially added in a mixing bowl, add thermal agitation, temperature is incubated 3 hours down for 95 ℃; Add I+G 60g, chicken fat 100g, monosodium glutamate 800g, pure chicken meal 90g, salt 200g, starch 200g, flour 100g then, temperature remained on 90 ℃ of continuous stirring 50 minutes; Take out the pallet of packing into then, put into vacuum drying chamber after the sabot, be heated to 90 ℃ of insulations 10 minutes, begin then to vacuumize, temperature is controlled at 90 ℃ and kept 1 hour; Begin to be cooled to 75 ℃ then, vacuum drying is 5 hours again; Pulverize behind dry the finishing, cross 60 mesh sieves and obtain powder product, pack at last.
Claims (4)
1. thermal response chicken powder, this thermal response chicken powder can be that raw material is made by the following weight proportioning, the raw materials used two parts that are divided into, first is water 140-160g, NaOH 17-18g, L-cysteine hydrochloride 50-60g, thiamine hydrochloride 16-19g, wood sugar 0.7-0.9g, glucose 30-35g, monosodium glutamate 90-100g, gelatin 20-30g, lecithin 0.5-1g and pure chicken meal 70-80g; Second portion is I+G40-60g, monosodium glutamate 600-800g, pure chicken meal 80-90g, salt 180-200g, starch 150-200g, flour 90-100g and chicken fat 80-100g, and these raw materials are heated, and vacuum drying then is broken into powder again.
2. a kind of thermal response chicken powder according to claim 1, wherein said L-cysteine hydrochloride is anhydrous L-cysteine hydrochloride.
3. the production technology of a thermal response chicken powder, this production technology comprises the step of following order:
(1), takes by weighing raw material, raw material is divided into two parts, and first is water 140-160g, NaOH 17-18g, L-cysteine hydrochloride (with anhydrous L-cysteine hydrochloride for well) 50-60g, thiamine hydrochloride 16-19g, wood sugar 0.7-0.9g, glucose 30-35g, monosodium glutamate 90-100g, gelatin 20-30g, lecithin 0.5-1g and pure chicken meal 70-80g; Second portion is I+G 40-60g, monosodium glutamate 600-800g, pure chicken meal 80-90g, salt 180-200g, starch 150-200g, flour 90-100g and chicken fat 80-100g;
(2), first's raw material is dropped in a mixing bowl in order, add thermal agitation, 90-95 ℃ of insulation 3 hours down;
(3), then add the second portion raw material, keep 88-92 ℃, continuous stirring 48-52 minute, the pallet of packing into then;
(4), directly put into vacuum drying chamber after the sabot and be heated to about 88-92 ℃, be incubated 9-11 minute, begin then to vacuumize, temperature is controlled at 88-92 ℃, keeps temperature being reduced to 70-75 ℃, vacuum drying 5-6 hour again after 1 hour;
(5), pulverize after dry intact, cross 60 mesh sieves and obtain powder product; Pack then.
4. the production technology of a kind of thermal response chicken powder according to claim 3, wherein said L-cysteine hydrochloride are anhydrous L-cysteine hydrochloride.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102310803A CN101933597B (en) | 2010-07-17 | 2010-07-17 | Thermally reacted chicken powder and production process thereof |
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| CN2010102310803A CN101933597B (en) | 2010-07-17 | 2010-07-17 | Thermally reacted chicken powder and production process thereof |
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| CN101933597A true CN101933597A (en) | 2011-01-05 |
| CN101933597B CN101933597B (en) | 2012-11-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
| CN109123439A (en) * | 2018-09-06 | 2019-01-04 | 福建正味生物科技有限公司 | A kind of microwave thermal response digested tankage and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| KR100487854B1 (en) * | 2002-12-30 | 2005-05-03 | 주식회사농심 | Preparing method of seasoning having chicken flavor |
| CN101317648A (en) * | 2008-07-03 | 2008-12-10 | 江南大学 | Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material |
| CN101558861A (en) * | 2009-05-12 | 2009-10-21 | 天津科技大学 | Method for producing chicken flavor essence base material by using chicken framework |
| CN101595966A (en) * | 2009-06-19 | 2009-12-09 | 天津市春升清真食品有限公司 | A kind of preparation method of natural chicken meat flavor |
-
2010
- 2010-07-17 CN CN2010102310803A patent/CN101933597B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100487854B1 (en) * | 2002-12-30 | 2005-05-03 | 주식회사농심 | Preparing method of seasoning having chicken flavor |
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| CN101317648A (en) * | 2008-07-03 | 2008-12-10 | 江南大学 | Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material |
| CN101558861A (en) * | 2009-05-12 | 2009-10-21 | 天津科技大学 | Method for producing chicken flavor essence base material by using chicken framework |
| CN101595966A (en) * | 2009-06-19 | 2009-12-09 | 天津市春升清真食品有限公司 | A kind of preparation method of natural chicken meat flavor |
Non-Patent Citations (2)
| Title |
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| 《中国调味品》 20040331 曾天孺等 原味纯鸡粉在鸡精(粉)中的应用 5-8 , * |
| 《中国调味品》 20091210 廖国洪 鸡肉风味型鸡粉生产技术 73-75 , * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123439A (en) * | 2018-09-06 | 2019-01-04 | 福建正味生物科技有限公司 | A kind of microwave thermal response digested tankage and preparation method thereof |
| CN109123577A (en) * | 2018-09-07 | 2019-01-04 | 晋江鲜之惠食品有限公司 | A method of extracting delicious amino acid and character flavor compound from full fowl or birds leftover bits and pieces |
Also Published As
| Publication number | Publication date |
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| CN101933597B (en) | 2012-11-07 |
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Owner name: GUANGDONG FOODNOON BIOTECH CO., LTD. Free format text: FORMER OWNER: GUANGDONG FOODNOON FOOD CO., LTD. Effective date: 20110701 |
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Effective date of registration: 20110701 Address after: 514500 Guangdong city of Xingning Province in five Fuxing Road 205 Applicant after: Guangdong Foodnoon Biotech Co., Ltd. Address before: 514500 Guangdong city of Xingning Province in five Fuxing Road 205 Applicant before: Guangdong Funong Foods Co., Ltd. |
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Denomination of invention: A heat reaction chicken powder and its production process Effective date of registration: 20220402 Granted publication date: 20121107 Pledgee: Agricultural Bank of China Limited Xingning sub branch Pledgor: GUANGDONG FOODNOON Co.,Ltd. Registration number: Y2022980003820 |