CN104997053A - Making technology and application of chicken bone marrow powder - Google Patents
Making technology and application of chicken bone marrow powder Download PDFInfo
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- CN104997053A CN104997053A CN201510465736.0A CN201510465736A CN104997053A CN 104997053 A CN104997053 A CN 104997053A CN 201510465736 A CN201510465736 A CN 201510465736A CN 104997053 A CN104997053 A CN 104997053A
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Abstract
The invention relates to a preparation technology and application of chicken bone marrow powder. The making technology of the chicken bone marrow powder comprises the following steps: crushing chicken bones so as to obtain granules; heating the granules so as to obtain half-cooked products; grinding the half-cooked products so as to obtain powder, and pulping the powder so as to obtain serosity; performing enzymolysis on the serosity; uniformly mixing auxiliary materials and the serosity after enzymolysis so as to obtain a mixture; spray drying the mixture so as to obtain finished products; and packaging the finished products of the chicken bone marrow powder. The making technology of the chicken bone marrow powder, disclosed by the invention, has the advantages of being simple in technological processes and convenient to operate.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of manufacture craft and application of chicken marrow powder.
Background technology
Concentrate on meat to the consumption of meat product at present, utilization for meat bone is few, and nutrient composition content in meat bone is very high, show according to test analysis, in fresh meat bone, protein content is 10% ~ 13%, fat content is 12% ~ 14%, and the ratio of the content of mineral substances such as calcium and phosphorus and fresh meat is about 2:1, but cannot extract because of the application component in meat bone or extract inconvenience, frequent abandoned, this causes great waste.
On the other hand, along with the raising day by day of people's living standard, the quality requirement of people to food and flavouring is also more and more higher.The Novel spices of a kind of direct-edible, seasoning and extra-nutrition needs exploitation badly.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of Novel spices and nutraceutical.Specifically, be a kind of manufacture craft and application of chicken marrow powder.Described chicken marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to using green meat bone meal, the taste of described chicken marrow powder is more delicious while edible, seasoning.
The technical solution adopted in the present invention is: a kind of manufacture craft of chicken marrow powder, comprises the following steps:
(1) pulverize: chicken bone is put into pulverizer and is ground into the particle that particle diameter is 5 ~ 8 millimeters;
(2) make half-mature: the heating particles crushed is made half cooked;
(3) slurrying is ground: become particle diameter to be the powder of 75 ~ 80 microns half cooked attrition process of carrying out, then slurrying;
(4) enzymolysis: use protease to carry out enzymolysis to described slurries;
(5) prepare burden: add auxiliary material to the slurries after enzymolysis, mix;
(6) spraying dry: the raw material mixed is carried out spraying dry, can finished product be obtained, be i.e. chicken marrow powder;
(7) finished product packing: described finished product is packed.
Use described method, chicken bone can be made into chicken marrow powder, there is the advantage of simple flow, convenient operation.
Preferably, described chicken bone carries out freezing before pulverizing by step (1);
Further, described cryogenic temperature is-25 ~-10 DEG C.After freezing, to be more convenient for follow-up crushing operation.
Preferably, step (2) is made between half-mature and step (3) grinding slurrying, also has the ripe step of high compacting: use high-pressure bottle to suppress ripe to the described half cooked height that carries out, the ripe temperature of high compacting is 120 ~ 135 DEG C, and the high compacting ripe time is 0.2 ~ 0.8 hour.Described half cooked further slaking can be made, be convenient to follow-up enzymolysis operation.
Preferably, between step (5) batching and step (5) spraying dry, high-pressure homogenization step is also had: use high pressure homogenizer to carry out high-pressure homogeneous to the raw material mixed, mixed further by raw material.
Preferably, the heating-up temperature made in half-mature step is 80 DEG C.
Preferably, described auxiliary material is maltodextrin and toppings.Add described maltodextrin, meat meal tankage characteristic and fragrance can be kept, reduce costs, make finished product mellow in taste, exquisiteness, the aromatic strongly fragrant and instant excellent of taste; Described toppings can increase the local flavor of described chicken marrow powder, make described chicken marrow powder also can be used as condiment and use.
Preferably, described toppings comprise edible salt and monosodium glutamate.Edible salt and monosodium glutamate and monosodium glutamate, as basic flavoring, can ensure the end taste of described chicken marrow powder.
Further, described toppings also comprise spice.Add spice, the chicken marrow powder of pungent can be produced.
Beneficial effect of the present invention is:
1, the invention provides a kind of chicken marrow powder, described chicken marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to using fresh meat bone, the taste of described chicken marrow powder is more delicious while edible, seasoning.
The manufacture craft of the described chicken marrow powder 2, in the present invention, has the advantage of simple flow, convenient operation.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1
The invention provides chicken marrow powder, its manufacture craft is, comprises the following steps:
(1) pulverize: the chicken bone of 100kg is put into pulverizer and is ground into the particle that particle diameter is 5 millimeters;
(2) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(3) grind slurrying: by half cooked cooling naturally, be cooled to room temperature, more cookedly put into grinder by described half, attrition process becomes particle diameter to be the powder of 75 microns, then slurrying;
(4) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 25 DEG C, 1 hour duration;
(5) prepare burden: the slurries after enzymolysis are heated to 90 DEG C, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(6) spraying dry: the feedstock transportation after batching is carried out in spray drying tower drying process, the EAT of spray drying tower controls at 150 DEG C, and in tower, temperature controls at 80 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. chicken marrow powder;
(7) powder packaging is become: packed by described finished product.
Embodiment 2
(1) freezing: the chicken bone of 100kg is put into refrigerator freezing, cryogenic temperature is-25 DEG C, and cooling time is 2 hours;
(2) pulverize: the chicken bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 5 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 120 DEG C, and high to suppress the ripe time be 0.2 hour;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 75 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 100 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. chicken marrow powder;
(10) powder packaging is become: packed by described finished product.
Embodiment 3
(1) freezing: the chicken bone of 100kg is put into refrigerator freezing, cryogenic temperature is-15 DEG C, and cooling time is 2 hours;
(2) pulverize: the chicken bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 6 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 130 DEG C, and high to suppress the ripe time be 0.5 hour;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 78 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 100 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. chicken marrow powder;
(10) powder packaging is become: packed by described finished product.
Embodiment 4
(1) freezing: the chicken bone of 100kg is put into refrigerator freezing, cryogenic temperature is-10 DEG C, and cooling time is 2 hours;
(2) pulverize: the chicken bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 8 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, keep temperature 1 hour, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 135 DEG C, and high to suppress the ripe time be 0.8 hour;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 80 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 98 DEG C, leaving air temp controls at 76 DEG C, after spraying dry completes, finished product can be obtained, i.e. chicken marrow powder;
(10) powder packaging is become: packed by described finished product.
For proving beneficial effect of the present invention, to the finished product obtained in embodiment 3, namely chicken marrow powder deliver to Qingdao section mark chemical analysis detect Co., Ltd carry out constituent analysis, detect numbering SCT-D20150518-011N1, constituent analysis is as follows:
Chicken marrow powder constituent analysis table
| Sequence number | Analysis project | Chicken marrow powder |
| 1 | Qian ， ㎎/㎏ | 0.31 |
| 2 | Gong ， ㎎/㎏ | Do not detect |
| 3 | Shen ， ㎎/㎏ | 0.11 |
| 4 | Tie ， ㎎/㎏ | 385.36 |
| 5 | Xin ， ㎎/㎏ | 56.07 |
| 6 | Gai ， ㎎/㎏ | 23837.5 |
| 7 | Mei ， ㎎/㎏ | 855.73 |
| 8 | Tong ， ㎎/㎏ | 2.34 |
| 9 | Meng ， ㎎/㎏ | 6.15 |
| 10 | Asparatate, % | 3.45 |
| 11 | Threonine, % | 1.74 |
| 12 | Serine, % | 1.59 |
| 13 | Glutamic acid, % | 5.77 |
| 14 | Glycine, % | 3.16 |
| 15 | Alanine, % | 2.58 |
| 16 | Cystine, % | 0.18 |
| 17 | Valine, % | 1.85 |
| 18 | Methionine, % | 0.67 |
| 19 | Isoleucine, % | 1.67 |
| 20 | Leucine, % | 3.08 |
| 21 | Tyrosine, % | 0.02 |
| 22 | Phenylalanine, % | 1.52 |
| 23 | Lysine, % | 3.13 |
| 24 | Histidine, % | 0.95 |
| 25 | Arginine, % | 2.66 |
| 26 | Proline, % | 2.07 |
| 27 | Tryptophan, % | 0.99 |
| 28 | Polypeptide, g/100g | 1.18 |
As can be seen from the above table, the content of protein, iron, calcium, magnesium, polypeptide etc. in the chicken marrow powder in the present invention is all higher, has very high nutritive value.
The invention provides a kind of Novel spices, described chicken marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to the addition of meat meal tankage, the taste of described chicken marrow powder is more delicious while edible, seasoning.The manufacture craft of the described chicken marrow powder in the present invention, has the advantage of simple flow, convenient operation.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. a manufacture craft for chicken marrow powder, is characterized in that, comprises the following steps:
(1) pulverize: chicken bone is put into pulverizer and is ground into the particle that particle diameter is 5 ~ 8 millimeters;
(2) make half-mature: the heating particles crushed is made half cooked;
(3) slurrying is ground: become particle diameter to be the powder of 75 ~ 80 microns half cooked attrition process of carrying out, then slurrying;
(4) enzymolysis: use protease to carry out enzymolysis to described slurries;
(5) prepare burden: add auxiliary material to the slurries after enzymolysis, mix;
(6) spraying dry: the raw material mixed is carried out spraying dry, can finished product be obtained, be i.e. chicken marrow powder;
(7) finished product packing: described finished product is packed.
2. manufacture craft according to claim 1, is characterized in that, described chicken bone carries out freezing before pulverizing by step (1).
3. manufacture craft according to claim 1, it is characterized in that, step (2) is made between half-mature and step (3) grinding slurrying, also has the ripe step of high compacting: use high-pressure bottle to suppress ripe to the described half cooked height that carries out, the ripe temperature of high compacting is 120 ~ 135 DEG C, and the high compacting ripe time is 0.2 ~ 0.8 hour.
4. manufacture craft according to claim 1, is characterized in that, between step (5) batching and step (6) spraying dry, also has high-pressure homogenization step: use high pressure homogenizer to carry out high-pressure homogeneous to the raw material mixed.
5. manufacture craft according to claim 1, is characterized in that, the heating-up temperature made in half-mature step is 80 DEG C.
6. manufacture craft according to claim 2, is characterized in that, cryogenic temperature is-25 ~-10 DEG C.
7., according to the arbitrary described manufacture craft of claim 1 ~ 6, it is characterized in that, described auxiliary material is maltodextrin and toppings.
8. manufacture craft according to claim 7, is characterized in that, described toppings comprise edible salt and monosodium glutamate.
9. manufacture craft according to claim 8, is characterized in that, described toppings also comprise spice.
10. the application of chicken marrow powder in food service industry of the arbitrary described manufacture craft acquisition of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510465736.0A CN104997053A (en) | 2015-07-30 | 2015-07-30 | Making technology and application of chicken bone marrow powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510465736.0A CN104997053A (en) | 2015-07-30 | 2015-07-30 | Making technology and application of chicken bone marrow powder |
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| CN104997053A true CN104997053A (en) | 2015-10-28 |
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| CN201510465736.0A Pending CN104997053A (en) | 2015-07-30 | 2015-07-30 | Making technology and application of chicken bone marrow powder |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077974A (en) * | 2009-11-30 | 2011-06-01 | 钱立奎 | New process for producing nutrient health care bone peptide compound condiment |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
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2015
- 2015-07-30 CN CN201510465736.0A patent/CN104997053A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077974A (en) * | 2009-11-30 | 2011-06-01 | 钱立奎 | New process for producing nutrient health care bone peptide compound condiment |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
Non-Patent Citations (2)
| Title |
|---|
| 王振兴等: "风味鸡骨粉的生产技术", 《农产品加工学刊》 * |
| 瞿桂香等: "碱性蛋白酶酶解苏姜猪骨的工艺研究", 《中国酿造》 * |
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Application publication date: 20151028 |
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