CN101999683B - Pure chicken powder and production process thereof - Google Patents

Abstract

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

Description

A kind of pure chicken powder and production technology thereof

Technical field

The invention belongs to poultry meat based food processing technique field, more specifically to a kind of pure chicken powder and production technology thereof.

Background technology

Recent years, one-tenth flavor flavouring development take chickens' extract, chicken powder class as representative is swift and violent, need a large amount of pure chicken powder of critical materials, the raw material chicken powder of selling in the market mainly adds various batchings and makes through thermal response take Fresh Grade Breast as raw material, product cost is high, be the barbecue local flavor, be the stewed high-end raw material chicken powder that boils the type local flavor and mainly rely on import, it is blank that the production technology of this series products take chicken carcasses as primary raw material still belongs at home.

Goal of the invention

The object of the present invention is to provide a kind of pure chicken powder of raw material and production technology thereof that the stewed chicken flavor flavouring that boils the type local flavor is used that be, to fill up this product and technology blank at home; This technique is take the low value chicken carcasses as primary raw material, and technical process is simple, low cost product.

Another object of the present invention is the deep process technology problem that solves large low value poultry byproducts-chicken carcasses, for the comprehensive deep processing of poultry product provides technical support.

Summary of the invention

One of the object of the invention is to provide a kind of pure chicken powder, and this pure chicken powder is pale yellow and contains grease 45-55% to light brown Powdered, protein 35-45%, and moisture 1-3% below peroxide value 6Meq/Kg, has strong stewed boiled chicken meat flavor.

Two of purpose of the present invention is, a kind of production technology of above-mentioned pure chicken powder is provided;

For achieving the above object one, the present invention adopts following technical scheme:

A kind of pure chicken powder, this pure chicken powder are pale yellow and contain grease 45-55% to light brown Powdered, protein 35-45%, and moisture 1-5% below peroxide value 6Meq/Kg, is and stewes the boiled chicken meat flavor.

For achieving the above object two, the present invention adopts following technical scheme:

A kind of production technology of pure chicken powder comprises the steps:

(A) raw material proportioning: chicken carcasses 55%-65%, brisket 25-35%, leaf fat 5-10%;

(B) autoclaving: 110-125 ℃, 60-120 minute;

(C) batching: by raw material weight, with salt 0-1%; Monosodium glutamate 0-0.5%; IMP (Chinese full name: 5 ' inosine acid disodium) 0-0.2%; Molecule distillating monoglyceride 0-0.8%; Natrium citricum 0-0.2%; Antioxidant 0-0.02%;

(D) defibrination: first coarse crushing, then through three grades of colloid mill defibrinations, the afterbody colloid mill is controlled at below 20 μ m, total solid is controlled at 25-35%;

(E) high-pressure homogeneous: homogenization pressure 25-60MPa;

(F) sterilization: be heated to 85-95 ℃, kept 10-30 minute;

(G) spray-drying: EAT 190-220 ℃, temperature of outgoing air 80-100 ℃, 60-70 ℃ of powder delivery temperature;

(H) cooling: as to naturally cool to 45-55 ℃;

(I) sieve: sieve with the 10-30 mesh standard sieve;

(J) detect: product contains grease 45-55%, protein 35-45%, and moisture 1-3% below peroxide value 6Meq/Kg, is pale yellow to light brown Powdered, has strong stewed boiled chicken meat flavor;

(K) packing: be interior bag hermetic package with polythene film bag, 12.5 kilograms every bag, corrugated case is extranal packing box, two bags, every case.

Than prior art, beneficial effect of the present invention is:

1, take large low value poultry byproducts-chicken carcasses as primary raw material, low cost product;

2, only carry out autoclaving, without thermal response, technique is simple, and product is strong stewed boiled chicken meat flavor.

3, can be used as the production that raw material is used for seasoning chicken powder, chickens' extract, chicken flavor seasoning bag, salt taste essence, instant noodles, dilated food, meat products.

The specific embodiment

Can further understand the present invention by instantiation of the present invention given below, but they not limitation of the invention.

Except as otherwise noted, percentage of the present invention is percetage by weight.

Example 1:

Technological process: raw material → autoclaving → batching → defibrination → high-pressure homogeneous → sterilization → spray-drying → cooling → sieve → pack

Technology point:

(1) raw material proportioning: chicken carcasses 60%, brisket 35%, leaf fat 5%;

(2) autoclaving: 115 ℃, 120 minutes;

(3) batching: by raw material weight, with salt 0.3%; Monosodium glutamate 0.2%; IMP (Chinese full name: 5 ' inosine acid disodium) 0.1%; Molecule distillating monoglyceride 0.5%; Natrium citricum 0.15%; Antioxidant 0.02%;

(4) defibrination: first coarse crushing, then through three grades of colloid mill defibrinations, the afterbody colloid mill is controlled at below 20 μ m, total solid is controlled at 30% left and right;

(5) high-pressure homogeneous: homogenization pressure 40MPa;

(6) sterilization: be heated to 90 ℃, kept 25 minutes;

(7) spray-drying: 200 ℃ of EATs, 85 ℃ of temperature of outgoing airs, powder delivery temperature 60;

(8) cooling: as to naturally cool to 50 ℃;

(9) sieve: sieve with the 10-30 mesh standard sieve;

(10) detect: product contains grease 45-55%, protein 35-45%, and moisture 1-3% below peroxide value 6Meq/Kg, is pale yellow to light brown Powdered, has strong stewed boiled chicken meat flavor;

(11) packing: be interior bag hermetic package with polythene film bag, 12.5 kilograms every bag, corrugated case is extranal packing box, two bags, every case.

Example 2

Technological process: raw material → autoclaving → batching → defibrination → high-pressure homogeneous → sterilization → spray-drying → cooling → sieve → pack

Technology point:

(1) raw material proportioning: chicken carcasses 60%, brisket 32%, leaf fat 8%;

(2) autoclaving: 121 ℃, 90 minutes;

(3) batching: by raw material weight, with salt 0.3%; Monosodium glutamate 0.2%; I M P (Chinese full name: 5 ' inosine acid disodium) 0.08%; Molecule distillating monoglyceride 0.6%; Natrium citricum 0.1%; Antioxidant 0.02%;

(4) defibrination: first coarse crushing, then through three grades of colloid mill defibrinations, the afterbody colloid mill is controlled at below 20 μ m, total solid is controlled at 30% left and right;

(5) high-pressure homogeneous: homogenization pressure 30MPa;

(6) sterilization: be heated to 90 ℃, kept 20 minutes;

(7) spray-drying: 210 ℃ of EATs, 90 ℃ of temperature of outgoing airs, 65 ℃ of powder delivery temperature;

(8) cooling: as to naturally cool to 50 ℃;

(9) sieve: sieve with the 10-30 mesh standard sieve;

(10) detect: product contains grease 45-55%, protein 35-45%, and moisture 1-3% below peroxide value 6Meq/Kg, is pale yellow to light brown Powdered, has strong stewed boiled chicken meat flavor;

(11) packing: be interior bag hermetic package with polythene film bag, 12.5 kilograms every bag, corrugated case is extranal packing box, two bags, every case.

Claims (2)

1. a production technology of producing pure chicken powder, is characterized in that, this production technology comprises the steps:

(A) raw material proportioning: chicken carcasses 55%-65%, brisket 25-35%, leaf fat 5-10%;

(B) autoclaving: 110-125 ℃, 60-120 minute;

(C) batching: by raw material weight, with salt 0-1%; Monosodium glutamate 0-0.5%; IMP (Chinese full name: 5 ' inosine acid disodium) 0-0.2%; Molecule distillating monoglyceride 0-0.8%; Natrium citricum 0-0.2%; Antioxidant 0-0.02%;

(D) defibrination: first coarse crushing, then through three grades of colloid mill defibrinations, the afterbody colloid mill is controlled at below 20 μ m, total solid is controlled at 25-35%;

(E) high-pressure homogeneous: homogenization pressure 25-60MPa;

(F) sterilization: be heated to 85-95 ℃, kept 10-30 minute;

(G) spray-drying: EAT 190-220 ℃, temperature of outgoing air 80-100 ℃, 60-70 ℃ of powder delivery temperature;

(H) cooling: as to naturally cool to 45-55 ℃;

(I) sieve: sieve with the 10-30 mesh standard sieve;

(J) detect: product contains grease 45-55%, protein 35-45%, and moisture 1-3% below peroxide value 6Meq/Kg, is pale yellow to light brown Powdered, has strong stewed boiled chicken meat flavor;

(K) packing: be interior bag hermetic package with polythene film bag, 12.5 kilograms every bag, corrugated case is extranal packing box, two bags, every case.

2. a pure chicken powder, is characterized in that, this pure chicken powder adopts production technology as claimed in claim 1 to make.