CN109007623A - A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal - Google Patents
A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal Download PDFInfo
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- CN109007623A CN109007623A CN201810800859.9A CN201810800859A CN109007623A CN 109007623 A CN109007623 A CN 109007623A CN 201810800859 A CN201810800859 A CN 201810800859A CN 109007623 A CN109007623 A CN 109007623A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 91
- 235000012054 meals Nutrition 0.000 title claims abstract description 29
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 95
- 239000000463 material Substances 0.000 claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 239000000084 colloidal system Substances 0.000 claims abstract description 18
- 235000014347 soups Nutrition 0.000 claims abstract description 14
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 210000000481 breast Anatomy 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 230000029087 digestion Effects 0.000 claims abstract description 6
- 230000007850 degeneration Effects 0.000 claims abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 230000017854 proteolysis Effects 0.000 claims description 4
- 102100025292 Stress-induced-phosphoprotein 1 Human genes 0.000 claims 1
- 239000003595 mist Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 239000000945 filler Substances 0.000 abstract description 6
- 239000003381 stabilizer Substances 0.000 abstract description 6
- 235000018102 proteins Nutrition 0.000 description 20
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000004519 grease Substances 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000012460 protein solution Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The method that its fat produces pure chicken meal is embedded using chicken oneself protein the invention discloses a kind of, is selected minced chicken meat and is removed the peel the mass ratio of Fresh Grade Breast to be 4:1 collocation used as chicken source, the standby chicken source of institute is subjected to thermophilic digestion, makes its albuminous degeneration；Contain chicken and soup in chicken material after boiling, chicken is crossed to colloid mill refinement together with soup, Novi's letter flavor protease is added into the material after colloid mill refinement and Novi's letter compound protease is digested, material after enzymatic hydrolysis is added in homogenizer, pass through mechanical force high speed shear, liquid fat in material is sufficiently dispersed as droplet, material after homogeneous is spray-dried, the albumen that the present invention is contained using chicken itself embeds the fat of its own, and do not have to add other fillers and stabilizer, will not albumen to pure chicken meal and fat content have an impact, the albumen and fat proportion of chicken script are remained to the greatest extent.
Description
Technical field
The present invention relates to the technologies such as extraction, biological enzymolysis, emulsifying homogeneous, spray drying in food technology field, specifically
Say be it is a kind of extract albumen and fat in chicken using extract equipment, fat is embedded using little albumen molecule, is gone forward side by side
The method that row spray drying prepares pure chicken meal.
Background technique
Pure chicken meal is raw material important in food industry, is mainly used for food dressing and health care product, be can be very good
Increase the chicken flavor of food, and heat resistance is preferable, lasting fragrance, while being also that animal protein important in health care product comes
Source.But spray drying material wall built-up, the problems such as material is tacky are faced with when making pure chicken meal, traditional solution is
The fillers such as maltodextrin or cornstarch are added after chicken boiling refinement, also some manufacturing enterprise adds soybean egg
White or stabilizer (such as: sucrose ester, monoglyceride, xanthan gum) makes material Zhong Shui and oily two stabilizations, after making spray drying
Powder viscosity reduces, and wall built-up problem is alleviated, and fatty precipitation problem obtains a degree of solution.But it produces so pure
Chicken meal can not accomplish the equilibrium of protein and fat, such as: when pure chicken meal protein content reaches 40%, often fat contains
Amount only 30% is hereinafter, vice versa.
The problems such as powder wall built-up present in current pure chicken meal production process, powder be tacky, fatty precipitation is mainly former
Because being that chicken fat content itself is higher, fatty accounting is increased considerably after moisture evaporation in chicken, powder in oiliness to
It is easy to appear wall built-up, tacky and fatty precipitation phenomenon.Accomplish that real pure chicken meal will not add other fillers
With the fat for handling chicken itself while stabilizer well.
Summary of the invention
Spray drying tower is caused to be hung for hyperliposis in the pure chicken meal product processing of food service industry in the prior art
The problems such as wall, pure chicken powder material be tacky, pure chicken meal finished product fat is precipitated provides and a kind of embeds it using chicken oneself protein
The method that fat produces pure chicken meal, does not add any stabilizer and filler in process of production, retains to the greatest extent
The albumen and fat proportion of chicken script.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A method of its fat is embedded using chicken oneself protein and produces pure chicken meal, and steps are as follows:
(1) raw material selects: selecting minced chicken meat (meat mincing that raw material is isolated for chicken carcasses by deboner) and peeling
The mass ratio of Fresh Grade Breast is that 4:1 arranges in pairs or groups used as chicken source；
(2) feedstock processing: the standby chicken source of institute is subjected to thermophilic digestion, makes its albuminous degeneration；
(3) colloid mill refines: containing chicken and soup in the chicken material after boiling, chicken is crossed colloid together with soup
Levigateization makes material particles diameter keep 0.3mm or less；
(4) proteolysis: Novi's letter flavor protease being added into the material after colloid mill refinement and Novi believes compound egg
White enzyme is digested；
(5) material homogeneous: the material after enzymatic hydrolysis is added in homogenizer, by mechanical force high speed shear, by liquid in material
Grease is sufficiently dispersed as droplet；
(6) be spray-dried: the material after homogeneous is spray-dried, and moisture control is below 4% after drying；
(7) it packs: to prevent the over-stressed agglomeration of powder, the excessively not folded height of packaging, 10 ㎏/case, it is proposed that highest stacks not
More than 5 layers.
The temperature of step (2) the high temperature boiling is 110 DEG C, time 1.5h.
In the step (4) by colloid mill refine after material quality on the basis of, Novi believes flavor protease and Novi
The additional amount for believing compound protease is respectively 1 ‰.
Hydrolysis temperature in the step (4) is 55 DEG C, and enzymolysis time is 3 hours.
175 DEG C of inlet air temperature of spray drying in the step (6), 100 DEG C of leaving air temp, charging rate 22r/min,
Atomizer power 215Hz.
Beneficial effects of the present invention: 1, the albumen that the present invention is contained using chicken itself embeds the fat of its own
Can be very good to solve these problems, and do not have to add other fillers and stabilizer, will not albumen to pure chicken meal and
Fat content has an impact.Chicken source is extracted using the extractive technique of existing maturation in the food industry, it will be in chicken
Albumen and fat-extraction come out, and by colloid mill refinement and biological enzymolysis, further make protein micromolecular, pass through homogeneous technology
It embeds small molecular protein solution adequately to fat, then pure chicken meal is finally dried to by feed liquid for being spray-dried.
2, the material protein content after digesting is 14.2%, fat content 10%, protein: fat=1.42:1, close to 1.5:1,
The partial fat overwhelming majority belongs to free state in material, and protein molecular is based on small-molecular peptides and free amino acid, in order to
It combines fat and protein micromolecular sufficiently, mechanical force high speed shear is acted through using the homogeneous of homogenizer, by liquid in material
Body grease is sufficiently dispersed as droplet, facilitates small molecular protein solution in this way and is sufficiently wrapped to form comparatively fine cream to grease
Change particle.3, its pure chicken meal of fat production is embedded using chicken oneself protein compare traditional pure chicken powder producing method,
Any stabilizer and filler are not added in production process, the albumen and fat for remaining chicken script to the greatest extent are matched
Than.
Specific embodiment
Combined with specific embodiments below, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this
The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention
A little nonessential modifications and adaptations.
Embodiment 1
A method of its fat is embedded using chicken oneself protein and produces pure chicken meal, and steps are as follows:
(1) raw material selects: selecting minced chicken meat (meat mincing that raw material is isolated for chicken carcasses by deboner) and peeling
The mass ratio of Fresh Grade Breast is that 4:1 arranges in pairs or groups used as chicken source；
(2) feedstock processing: the standby chicken source of institute is subjected to thermophilic digestion, makes its albuminous degeneration；
(3) colloid mill refines: containing chicken and soup in the chicken material after boiling, chicken is crossed colloid together with soup
Levigateization makes material particles diameter keep 0.3mm or less；
(4) proteolysis: Novi's letter flavor protease being added into the material after colloid mill refinement and Novi believes compound egg
White enzyme is digested；
(5) material homogeneous: the material after enzymatic hydrolysis is added in homogenizer, by mechanical force high speed shear, by liquid in material
Grease is sufficiently dispersed as droplet；
(6) be spray-dried: the material after homogeneous is spray-dried, and moisture control is below 4% after drying；
(7) it packs: to prevent the over-stressed agglomeration of powder, the excessively not folded height of packaging, 10 ㎏/case, it is proposed that highest stacks not
More than 5 layers.
The temperature of step (2) the high temperature boiling is 110 DEG C, time 1.5h.
In the step (4) by colloid mill refine after material quality on the basis of, Novi believes flavor protease and Novi
The additional amount for believing compound protease is respectively 1 ‰.
Hydrolysis temperature in the step (4) is 55 DEG C, and enzymolysis time is 3 hours.
175 DEG C of inlet air temperature of spray drying in the step (6), 100 DEG C of leaving air temp, charging rate 22r/min,
Atomizer power 215Hz.
One, raw material selects
This method production chicken meal needs to detect the albumen and fat content of raw material, material protein content and rouge
The later period can be only achieved best embedding effect when fat content reaches rational proportion.For reaching minced chicken meat forever:
| Project | Protein | Fat | Moisture | Other |
| Content (g/100g) | 12 | 12 | 74 | 2 |
Final embedding needs to can be only achieved optimum efficiency when wall material and core material 1.5:1, so if using protein as wall material,
It is that core material is embedded with fat, requires supplementation with additional protein.Fresh Grade Breast (peeling) is preferable protein source.With forever
Up to for Fresh Grade Breast (peeling):
| Project | Protein | Fat | Moisture | Other |
| Content (g/100g) | 23 | 3 | 72 | 2 |
Fresh Grade Breast (peeling) protein content is more, and fat content is extremely low, is good Protein intake raw material.So most
Whole raw material selects minced chicken meat: Fresh Grade Breast (peeling)=4:1 collocation uses.
Two, feedstock processing
The standby chicken source of institute is subjected to thermophilic digestion, makes its albuminous degeneration, while being also conducive to fat and being precipitated.After boiling
Soup diopter is measured, there are more protein to be dissolved in soup in the higher proof chicken source of degree, this is conducive to post-production,
So soup concentration, four projects of production efficiency and energy consumption are index with soup flavor, synthesis selects most suitable boiling
Temperature and time.Diopter:
In conjunction with soup flavor, index of both energy consumption finally selectes 110 DEG C of boiling temperature, digestion time 1.5h.
Three, colloid mill refines
Chicken is crossed colloid mill by chicken material after boiling together with soup, it is therefore an objective to allow the albumen extracted and material from
The fat that body is precipitated is sufficiently mixed.It is fatty and thin after precipitation containing its irreversible precipitation of fat meeting after the refinement of high-fat crushing material
It is sufficiently mixed after change containing protein substance.
Four, proteolysis
Colloid mill refinement after material be microparticulate substance, need further with enzyme solution by protein digestion at
Small molecule amino acid and small peptide, so as to the embedding in later period.Enzymolysis process needs to digest albumen in material sufficiently as small molecule object
Matter, usage amount and type to biological enzyme will be tested sufficiently.It is final to determine that Novi believes flavor protease through multiple groups Experimental comparison
1 ‰ are respectively added with Novi letter compound protease, 55 DEG C of hydrolysis temperature, enzymolysis time 3 hours.
| 0.5‰ | 1‰ | 1.5‰ | 2‰ | |
| Enzymatic hydrolyzation | 83% | 90% | 93% | 95% |
| Mouthfeel | It is fresh, chicken characteristic chicken flavor | It is fresh, chicken characteristic chicken flavor | Chicken characteristic chicken flavor, slight bitter | Chicken flavor is light, bitter |
| Flavor | Strong chicken flavor | Strong chicken flavor | Strong chicken flavor | Strong chicken flavor |
Five, material homogeneous
Material protein content after enzymatic hydrolysis is 14.2%, fat content 10%, protein: fat=1.42:1 approaches
1.5:1, the partial fat overwhelming majority belongs to free state in material, and protein molecular is with small-molecular peptides and free amino acid
It is main, in order to combine fat and protein micromolecular sufficiently, mechanical force high speed shear is acted through using the homogeneous of homogenizer, by object
Liquid fat is sufficiently dispersed as droplet in material, facilitates small molecular protein solution in this way and is sufficiently wrapped to form to grease more carefully
Small emulsified particles.
Six, it is spray-dried
Material after homogeneous is spray-dried, and 175 DEG C of inlet air temperature, 100 DEG C of leaving air temp, charging rate 22r/
Min, atomizer power 215Hz.By the method for spray drying by the rapid draing of material short time, form material with albumen
Wall, fat are the powder granule of core.
This method produces pure chicken meal and the pure chicken meal C610 of tradition is compared, high 11.75 percentage point of protein, and fat is high
18.07 percentage points, moisture and salinity are close.
Under same working condition, new production method greatly improves the content of protein and fat, allows pure chicken
Powder more " pure ".
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (5)
1. a kind of embed the method that its fat produces pure chicken meal using chicken oneself protein, it is characterised in that steps are as follows:
(1) raw material selects: selecting minced chicken meat and remove the peel the mass ratio of Fresh Grade Breast to be 4:1 collocation used as chicken source；
Feedstock processing: the standby chicken source of institute is subjected to thermophilic digestion, makes its albuminous degeneration；
(2) colloid mill refines: containing chicken and soup in the chicken material after boiling, it is levigate that chicken is crossed to colloid together with soup
Change, material particles diameter is made to keep 0.3mm or less；
(3) proteolysis: Novi's letter flavor protease being added into the material after colloid mill refinement and Novi believes compound protease
It is digested；
(4) material homogeneous: the material after enzymatic hydrolysis is added in homogenizer, by mechanical force high speed shear, by liquid fat in material
Sufficiently it is dispersed as droplet；
(5) be spray-dried: the material after homogeneous is spray-dried, it is dry after pure chicken meal, moisture content control 4% with
Under；
(6) it packs: pure chicken meal being packed by packing specification requirement.
2. according to claim 2 embed the method that its fat produces pure chicken meal, feature using chicken oneself protein
Be: the temperature of step (2) the high temperature boiling is 110 DEG C, time 1.5h.
3. according to claim 2 embed the method that its fat produces pure chicken meal, feature using chicken oneself protein
Be: in the step (4) by colloid mill refine after material quality on the basis of, Novi believes that flavor protease and Novi's letter are multiple
The additional amount of hop protein enzyme is respectively 1 ‰.
4. according to claim 2 embed the method that its fat produces pure chicken meal, feature using chicken oneself protein
Be: the hydrolysis temperature in the step (4) is 55 DEG C, and enzymolysis time is 3 hours.
5. according to claim 2 embed the method that its fat produces pure chicken meal, feature using chicken oneself protein
It is: 175 DEG C of inlet air temperature of the spray drying in the step (6), 100 DEG C of leaving air temp, charging rate 22r/min, mist
Change device power 215Hz.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810800859.9A CN109007623A (en) | 2018-07-20 | 2018-07-20 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810800859.9A CN109007623A (en) | 2018-07-20 | 2018-07-20 | A method of its fat, which is embedded, using chicken oneself protein produces pure chicken meal |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111701699A (en) * | 2020-05-27 | 2020-09-25 | 上海数郜机电有限公司 | Pollution-free pretreatment method and equipment for frozen products |
| CN112471481A (en) * | 2020-11-30 | 2021-03-12 | 佛山市海天调味食品股份有限公司 | Method for preparing chicken powder seasoning and product thereof |
| CN114698818A (en) * | 2022-03-25 | 2022-07-05 | 山东天博食品配料有限公司 | Composite solid seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| 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 |
| CN104982959A (en) * | 2015-07-03 | 2015-10-21 | 江西倍得力生物工程有限公司 | Taihe silky fowl chicken meal and production method thereof |
-
2018
- 2018-07-20 CN CN201810800859.9A patent/CN109007623A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| 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 |
| CN104982959A (en) * | 2015-07-03 | 2015-10-21 | 江西倍得力生物工程有限公司 | Taihe silky fowl chicken meal and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111701699A (en) * | 2020-05-27 | 2020-09-25 | 上海数郜机电有限公司 | Pollution-free pretreatment method and equipment for frozen products |
| CN112471481A (en) * | 2020-11-30 | 2021-03-12 | 佛山市海天调味食品股份有限公司 | Method for preparing chicken powder seasoning and product thereof |
| CN114698818A (en) * | 2022-03-25 | 2022-07-05 | 山东天博食品配料有限公司 | Composite solid seasoning and preparation method thereof |
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Application publication date: 20181218 |