CN105533474A - Monosodium glutamate-free concentrated chicken juice and preparation method thereof - Google Patents
Monosodium glutamate-free concentrated chicken juice and preparation method thereof Download PDFInfo
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- CN105533474A CN105533474A CN201510942359.5A CN201510942359A CN105533474A CN 105533474 A CN105533474 A CN 105533474A CN 201510942359 A CN201510942359 A CN 201510942359A CN 105533474 A CN105533474 A CN 105533474A
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Abstract
The present invention relates to a monosodium glutamate-free concentrated chicken juice which is prepared from the following raw materials: chicken breast meat, chicken skeleton, compound enzymes, flavoring enzymes, glucose, edible salt, seafood extract, acid hydrolyzed protein seasoning liquid, yeast extract, spice seasoning oil, starch and water. The prepared concentrated chicken juice maintains the natural nutritional flavoring substances, is free of monosodium glutamate, soft in taste, delicious in flavor, and suitable for various people, makes up for people who can not eat monosodium glutamate, and is healthier compared with the consumption of regular seasoning.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method that a kind of high-quality does not add the concentrated chicken-juice of monosodium glutamate.
Background technology
Current concentrated chicken-juice processing enterprise utilizes the extract of chicken bone interpolation monosodium glutamate and some flavoring substances to carry out seasoning and makes concentrated chicken-juice flavorings, the defect of product utilizes monosodium glutamate to make up delicate flavour deficiency, and the use limitation of monosodium glutamate is larger, be not suitable for high temperature to boil for a long time, fried food, acid, alkalescence dish, and eat multipair health and have impact, the concentrated chicken-juice not adding monosodium glutamate adds glucose after utilizing the extract of chicken bone to carry out enzymolysis, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice wet goods carries out Maillard reaction, what make to contain in chicken natural increases fresh flavouring in fresh material, the naturally mellow deliciousness of fragrance, cater to the demand of the not edible monosodium glutamate of consumer.Can be widely used in that family cooks, in catering trade and food service industry.
Summary of the invention
The object of the present invention is to provide a kind of concentrated chicken-juice and preparation method thereof.The concentrated chicken-juice that the method makes maintains natural nutrition taste compound, and do not add monosodium glutamate, mouthfeel is soft, and seasoning is delicious, adapts to all kinds of crowd, makes up the crowd that can not eat individually monosodium glutamate, more healthy than common flavouring.
For achieving the above object, the present invention is by the following technical solutions:
Do not add a concentrated chicken-juice for monosodium glutamate, it is made up of the raw material of following weight portion: Fresh Grade Breast 30-50 part, chicken carcasses 80-100 part, water 200-400 part, complex enzyme 0.3-0.5 part, food flavor enzyme 0.3-0.5 part, glucose 5-10 part, edible salt 40-45 part, seafood extract 5-8 part, acid protein hydrolysats baste 3-6 part, yeast extract 2-5 part, spice flavored oils 30-50 part, starch 5-8 part.
The described preparation method not adding the concentrated chicken-juice of monosodium glutamate, its concrete steps are as follows:
(1) supplementary material process: Fresh Grade Breast, chicken carcasses and water are mixed, leaves standstill when being warming up to 55 DEG C, bleeds off watery blood and add 170-200 part water, obtain material;
(2) enzymolysis: be warming up to 53-56 DEG C under agitation, after temperature of charge is stable, adds complex enzyme, thermostat temperature 50-56 DEG C, after constant temperature time 40-70 minute, adds food flavor enzyme, thermostat temperature 50-56 DEG C, constant temperature time 220-260 minute;
(3) enzyme that goes out filters: after enzymolysis terminates, open steam valve, be warming up to 85 DEG C, complete filtration, obtain enzymolysis liquid by filter in 10-25 minute;
(4) be in harmonious proportion: enzymolysis liquid is squeezed into Mixer pot, adds glucose, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice flavored oils, starch, start to be warming up to 98-102 DEG C of timing, constant temperature mediation 25-35 minute;
(5) filling: when being cooled to 60 DEG C-65 DEG C, filling, do not added the concentrated chicken-juice of monosodium glutamate.
Beneficial effect of the present invention: the preparation method that the present invention adopts traditional handicraft and modern biotechnology technique to combine, supplement and improve the fragrance of food, do not add monosodium glutamate, seasoning is delicious, and containing natural taste compound, mouthfeel is soft, fragrant and oiliness, adapt to all kinds of crowd, compensate for the crowd that can not eat individually monosodium glutamate, cater to consumer demand; Use the present invention is simple to operate, and making cuisines save stews soup, and directly adds, makes dish convenient, be convenient to apply in suitability for industrialized production.
Detailed description of the invention
Embodiment 1
A preparation method for concentrated chicken-juice, its step is as follows:
Supplementary material: chilled or savor Fresh Grade Breast and chicken frame bone through freezing of naturally thawing, impurities removing and packaging bag, be broken into fragment;
(1) feed intake: by the Fresh Grade Breast 50 parts, the chicken carcasses 80 parts that take, add water mixing, leave standstill when being warming up to 55 DEG C, bleed off watery blood and add 170 parts of water, make material;
(2) enzymolysis: be warming up to 53 DEG C under agitation, after temperature of charge is stable, add 0.3 part of complex enzyme, thermostat temperature 56 DEG C, constant temperature time, after 40 minutes, adds 0.5 part of food flavor enzyme, thermostat temperature 50 DEG C, constant temperature time 220 minutes;
(3) enzyme that goes out filters: after enzymolysis terminates, open steam valve, be warming up to 85 DEG C, constant temperature is after 15 minutes, and in 10 minutes, complete filtration by filter, gained is called enzymolysis liquid;
(4) be in harmonious proportion: enzymolysis liquid is squeezed into Mixer pot, adds glucose, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice flavored oils and starch, start to be warming up to 98 DEG C of timing, constant temperature is in harmonious proportion 28 minutes;
(5) filling: to start filling when being cooled to 65 DEG C, added 80 order two pass filter screens, required to carry out in 20 minutes after cooling terminates filling, the specification packaging that the manufacturing plan sheet provided according to business requires; Specification: 1000g ± 5g/ bottle; 560g ± 5g/ bottle; 500g ± 2g/ bottle; 175g ± 2g/ bottle; It is for subsequent use that Packaging Bottle crosses bottle washing machine in advance, the medicinal alcohol cleaning disinfection of gland 75v/v, and in pouring process, the medicinal alcohol of every 15min 75v/v carries out the sterilization of personnel, and weigh and want accurately, deviation controls within 2g; Require bottleneck and the outer clean nothing material of bottle, free from smutting, gland compresses, and enclosing cover is tightened, and bottle sticker mark wants specification, and label prints the date of manufacture;
(6) put in storage: pack complete, timely warehouse-in after inspection (operative norm: table 1) is qualified;
(7) hygienic requirements: all devices and material through all pipelines use before must through cleaning, disinfect after could use.
Embodiment 2
A preparation method for concentrated chicken-juice, its step is as follows:
(1) feed intake: by the Fresh Grade Breast 30 parts, the chicken carcasses 100 parts that take, add water mixing, leave standstill when being warming up to 50 DEG C, bleed off watery blood and add 200 parts of water, make material;
(2) enzymolysis: be warming up to 56 DEG C under agitation, after temperature of charge is stable, adds 0.5 part of complex enzyme, thermostat temperature 50 DEG C, constant temperature time, after 40 minutes, adds 0.3 part of food flavor enzyme, thermostat temperature 56 DEG C, constant temperature time 260 minutes, thermostat temperature 95 DEG C, constant temperature time 30 minutes;
(3) enzyme that goes out filters: after enzymolysis terminates, open steam valve, be warming up to 95 DEG C, constant temperature is after 30 minutes, and in 25 minutes, complete filtration by filter, gained is called enzymolysis liquid;
(4) be in harmonious proportion: enzymolysis liquid is squeezed into Mixer pot, adds glucose, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice flavored oils and starch, start to heat up, be warming up to 95 DEG C of timing, constant temperature is in harmonious proportion 35 minutes;
(5) filling: to start filling when being cooled to 60 DEG C, added 80 order two pass filter screens, required to carry out in 20 minutes after cooling terminates filling, the specification packaging that the manufacturing plan sheet provided according to business requires; Specification: 1000g ± 5g/ bottle; 560g ± 5g/ bottle; 500g ± 2g/ bottle; 175g ± 2g/ bottle; It is for subsequent use that Packaging Bottle crosses bottle washing machine in advance, the medicinal alcohol cleaning disinfection of gland 75v/v, and in pouring process, the medicinal alcohol of every 15min 75v/v carries out the sterilization of personnel, and weigh and want accurately, deviation controls within 2g; Require bottleneck and the outer clean nothing material of bottle, free from smutting, gland compresses, and enclosing cover is tightened, and bottle sticker mark wants specification, and label prints the date of manufacture;
(6) put in storage: pack complete, timely warehouse-in after inspection (operative norm: table 1) is qualified;
(7) hygienic requirements: all devices and material through all pipelines use before must through cleaning, disinfect after could use.
Embodiment 3
A preparation method for concentrated chicken-juice, its step is as follows:
Supplementary material: chilled or savor Fresh Grade Breast and chicken frame bone through freezing of naturally thawing, impurities removing and packaging bag, be broken into fragment;
(1) feed intake: by the Fresh Grade Breast 50 parts, the chicken carcasses 80 parts that take, add water mixing, leave standstill when being warming up to 55 DEG C, bleed off watery blood and add 170 parts of water, make material;
(2) enzymolysis: be warming up to 55 DEG C under agitation, after temperature of charge is stable, adds 0.4 part of complex enzyme, thermostat temperature 53 DEG C, constant temperature time, after 55 minutes, adds 0.4 part of food flavor enzyme, thermostat temperature 53 DEG C, constant temperature time 240 minutes, thermostat temperature 90 DEG C, constant temperature time 20 minutes;
(3) enzyme that goes out filters: after enzymolysis terminates, open steam valve, be warming up to 90 DEG C, constant temperature is after 20 minutes, and in 27 minutes, complete filtration by filter, gained is called enzymolysis liquid;
(4) be in harmonious proportion: enzymolysis liquid is squeezed into Mixer pot, adds glucose, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice flavored oils, starch, start to heat up, be warming up to 90 DEG C of timing, constant temperature is in harmonious proportion 30 minutes;
(5) filling: to start filling when being cooled to 63 DEG C, added 80 order two pass filter screens, required to carry out in 20 minutes after cooling terminates filling, the specification packaging that the manufacturing plan sheet provided according to business requires; Specification: 1000g ± 5g/ bottle; 560g ± 5g/ bottle; 500g ± 2g/ bottle; 175g ± 2g/ bottle; It is for subsequent use that Packaging Bottle crosses bottle washing machine in advance, the medicinal alcohol cleaning disinfection of gland 75v/v, and in pouring process, the medicinal alcohol of every 15min 75v/v carries out the sterilization of personnel, and weigh and want accurately, deviation controls within 2g; Require bottleneck and the outer clean nothing material of bottle, free from smutting, gland compresses, and enclosing cover is tightened, and bottle sticker mark wants specification, and label prints the date of manufacture;
(6) put in storage: pack complete, timely warehouse-in after inspection (operative norm: table 1) is qualified;
(7) hygienic requirements: all devices and material through all pipelines use before must through cleaning, disinfect after could use;
Table 1SB/T10458-2008
In above-described embodiment, food flavor enzyme, complex enzyme, (the resistance to spy in seafood extract-Jining, acid protein hydrolysats baste--Qinhuangdao is new for becoming yeast extract-Angel, spice flavored oils-self-control) are purchased from letter Bioisystech Co., Ltd of Novi.
Claims (2)
1. do not add a concentrated chicken-juice for monosodium glutamate, it is characterized in that: it is made up of the raw material of following weight portion: Fresh Grade Breast 30-50 part, chicken carcasses 80-100 part, water 200-400 part, complex enzyme 0.3-0.5 part, food flavor enzyme 0.3-0.5 part, glucose 5-10 part, edible salt 40-45 part, seafood extract 5-8 part, acid protein hydrolysats baste 3-6 part, yeast extract 2-5 part, spice flavored oils 30-50 part, starch 5-8 part.
2. do not add the preparation method of the concentrated chicken-juice of monosodium glutamate as claimed in claim 1, it is characterized in that: its concrete steps are as follows:
(1) supplementary material process: Fresh Grade Breast, chicken carcasses and water are mixed, leaves standstill when being warming up to 55 DEG C, bleeds off watery blood and add water, obtain material;
(2) enzymolysis: be warming up to 53-56 DEG C under agitation, after temperature of charge is stable, adds complex enzyme, thermostat temperature 50-56 DEG C, after constant temperature time 40-70 minute, adds food flavor enzyme, thermostat temperature 50-56 DEG C, constant temperature time 220-260 minute;
(3) enzyme that goes out filters: after enzymolysis terminates, open steam valve, be warming up to 85 DEG C, complete filtration, obtain enzymolysis liquid by filter in 10-25 minute;
(4) be in harmonious proportion: enzymolysis liquid is squeezed into Mixer pot, adds glucose, edible salt, seafood extract, acid protein hydrolysats baste, yeast extract, spice flavored oils, starch, start to be warming up to 98-102 DEG C of timing, constant temperature mediation 25-35 minute;
(5) filling: when being cooled to 60 DEG C-65 DEG C, filling, do not added the concentrated chicken-juice of monosodium glutamate.
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Cited By (3)
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| CN106072410A (en) * | 2016-08-17 | 2016-11-09 | 无穷食品有限公司 | A kind of salt local flavor chicken juice process units and production method |
| CN107095265A (en) * | 2017-05-03 | 2017-08-29 | 安徽珍味奇食品科技股份有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
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| CN110301622A (en) * | 2019-08-12 | 2019-10-08 | 四川白家食品产业有限公司 | A kind of preparation method of desk-top green pepper fiber crops spice sauce |
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Application publication date: 20160504 |
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