CN115895774A - Preparation method of strong-flavor chicken oil - Google Patents
Preparation method of strong-flavor chicken oil Download PDFInfo
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Abstract
The invention belongs to the technical field of chicken fat processing, and provides a preparation method of strong aromatic chicken fat, which comprises the following steps: (1) Mixing chicken fat of Sanhuang chicken and chicken fat of white feather chicken, adding lactobacillus for fermentation, adding flavor type protease for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, filtering, and centrifuging to obtain chicken oil and oil residue; (2) Adding neutral protease into the oil residue for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, mixing the filtered filtrate with the chicken oil obtained in the step (1), and centrifuging to obtain mixed chicken oil; (3) And (3) heating the mixed chicken oil obtained in the step (2), and stirring to obtain the strong aromatic chicken oil. The chicken oil obtained by the preparation method provided by the invention is high in yield, has strong chicken oil fragrance and better fresh fragrance, is uniform in texture, clear and transparent, presents a sticky state, and does not have a phenomenon of chicken oil layering in summer.
Description
Technical Field
The invention relates to the technical field of chicken fat processing, and particularly relates to a preparation method of strong-flavor chicken fat.
Background
With the continuous improvement of living standard, the food intake of human beings for meat is continuously increased. The chicken occupies a very important position in food cooking, the yield of the chicken is continuously increased, and the yield of chicken oil which is a byproduct of chicken processing is also greatly increased. The chicken fat is oil cooked from fat in chicken abdominal cavity, is edible animal fat with excellent flavor, is used for improving freshness and enhancing flavor, and has two main processing technologies, namely dry-method decocting and wet-method decocting. The dry boiling method is mainly traditional fire refining, the chicken oil boiled by the method has aromatic flavor, and due to the fact that the boiling temperature is high, unsaturated fatty acid in the chicken oil is relatively high and is easy to oxidize, and the peroxide value of the chicken oil is increased. The wet boiling method is mainly a high-pressure boiling process, and the chicken fat refined by the method has golden yellow and transparent color and luster, pleasant fragrance and weaker fragrance than that of the chicken fat refined by the dry method. Because the melting point of the chicken oil is lower and is about 30-38 ℃, the traditional refining and packaging method leads the chicken oil to melt and stratify in summer and is easy to cause the phenomenon of uneven mixing in the using process.
Chinese patent CN101933594 discloses a production process of pure chicken fat, which is prepared by adopting pure chicken fat through the steps of high-pressure cooking and the like. Chinese patent CN101933539 discloses a production process of edible chicken oil, which is prepared by cooking chicken leaf oil under high pressure, adding antioxidant, filtering, deodorizing and centrifuging. The production process of the two chicken oil is relatively traditional, the flavor is relatively single, and the quality of the obtained chicken oil is poor. Therefore, a production process capable of improving the flavor of the chicken oil and improving the melting and layering phenomena of the traditional chicken oil in summer needs to be explored.
Disclosure of Invention
The invention aims to provide a preparation method of strong-flavor chicken fat, which can improve the oil yield of the chicken fat, increase the strong flavor of the chicken fat and effectively solve the problem of chicken fat layering.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Mixing chicken fat of Sanhuang chicken and chicken fat of white feather chicken, adding lactobacillus for fermentation, adding flavor type protease for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, filtering, and centrifuging to obtain chicken oil and oil residue;
(2) Adding neutral protease into the oil residue for enzymolysis, sterilizing and inactivating enzymes after the enzymolysis is finished, mixing the filtered filtrate with the chicken oil obtained in the step (1), and centrifuging to obtain mixed chicken oil;
(3) And (3) carrying out quenching cooling on the mixed chicken fat obtained in the step (2), and stirring to obtain the strong-flavor chicken fat.
Preferably, the weight ratio of the chicken fat of the three-yellow chicken to the chicken fat of the white feather broiler in the step (1) is 4-5.
Preferably, the amount of the lactobacillus in the step (1) is 0.05-0.1% of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, the fermentation temperature is 35-40 ℃, and the fermentation time is 45-60 min.
Preferably, the dosage of the flavor type protease in the step (1) is 0.01-0.02% of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, the enzymolysis temperature is 50-70 ℃, and the enzymolysis time is 40-70 min.
Preferably, the temperature of the sterilization and enzyme deactivation in the step (1) is 125-135 ℃, and the time of the sterilization and enzyme deactivation is 20-40 min.
Preferably, the rotation speed of the centrifugation in the step (1) is 3500-4500 r/min, and the centrifugation time is 15-25 min.
Preferably, the adding amount of the neutral protease in the step (2) is 0.01-0.03% of the weight of the oil residue, and the neutral protease and the water are mixed according to the weight ratio of 1;
the temperature of the enzymolysis is 45-55 ℃, and the time of the enzymolysis is 1-1.5 h.
Preferably, the temperature of the sterilization and enzyme deactivation in the step (2) is 115-125 ℃, and the time of the sterilization and enzyme deactivation is 20-40 min.
Preferably, the quenching and cooling in the step (3) is to cool the mixed chicken oil from 80-90 ℃ to 35-43 ℃, and the quenching and cooling time is 3-5 min.
Preferably, the stirring speed in the step (3) is 1500-2500 r/min, and the stirring time is 45-55 min.
Compared with the prior art, the invention has the beneficial effects that:
the invention optimizes the selection and the proportion of the chicken fat, is more nutrient in the fatty acid composition structure, and has higher total amount of the unsaturated fatty acid of the chicken fat prepared by adopting the chicken fat composition and the proportion compared with other processes. The method adopts a moderate fermentation process, a flavor protease enzymolysis process and a flavor backfilling technology, and has the effects of improving the oil yield of the raw chicken fat, increasing the aroma flavor of the chicken fat and improving the utilization rate of the chicken fat, wherein the oil yield of the chicken fat is about 65-68% in the traditional chicken fat extraction mode, and the oil yield of the chicken fat extracted by the process is more than 72%. Different from the traditional hot filling process, the preparation method ensures that the finished chicken oil product has uniform texture through quenching, cooling, stirring and kneading in the chicken oil packaging process, and solves the problem of layering of the chicken oil in summer.
Drawings
FIG. 1 is a flow diagram of the present invention for preparing chicken fat;
fig. 2 shows the layering situation of the common chicken fat and the chicken fat prepared by the method in summer after being packaged, wherein the left picture is the chicken fat prepared by the conventional process and the packaging mode, and the right picture is the chicken fat prepared by the method.
Detailed Description
The invention provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Mixing chicken fat of Sanhuang chicken and chicken fat of white feather chicken, adding lactobacillus for fermentation, adding flavor type protease for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, filtering, and centrifuging to obtain chicken oil and oil residue;
(2) Adding neutral protease into the oil residue for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, mixing the filtered filtrate with the chicken oil obtained in the step (1), and centrifuging to obtain mixed chicken oil;
(3) And (3) carrying out quenching cooling on the mixed chicken fat obtained in the step (2), and stirring to obtain the strong-flavor chicken fat.
Firstly, mixing chicken fat of three-yellow chicken and chicken fat of white feather chicken, adding lactobacillus for fermentation, adding flavor type protease for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, filtering, and centrifuging to obtain chicken oil and oil residue; the weight ratio of the chicken fat of the three-yellow chicken to the chicken fat of the white feather broiler is 4-5, preferably 4.2-4.8.
In the present invention, the lactobacillus is purchased from Shandong Tughai bioengineering, inc.; the using amount of the lactobacillus is 0.05 to 0.1 percent of the total weight of the chicken fat of the three-yellow chickens and the chicken fat of the white feather chickens, preferably 0.06 to 0.09 percent, and more preferably 0.07 to 0.08 percent; the fermentation temperature is 35-40 ℃, preferably 36-39 ℃, and more preferably 37-38 ℃; the fermentation time is 45-60 min, preferably 48-58 min, and more preferably 50-55 min.
In the present invention, the flavor type protease is purchased from Cangzhou Xiushen Biotechnology, inc.; the dosage of the flavor type protease is 0.01-0.02 percent of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, preferably 0.012-0.018 percent, and more preferably 0.014-0.016 percent; the temperature of the enzymolysis is 50-70 ℃, preferably 55-65 ℃, and further preferably 58-62 ℃; the enzymolysis time is 40-70 min, preferably 45-65 min, and more preferably 50-60 min.
In the invention, the temperature of the sterilization and enzyme deactivation is 125-135 ℃, preferably 127-132 ℃, and more preferably 128-131 ℃; the time for sterilizing and inactivating the enzyme is 20-40 min, preferably 25-35 min, and more preferably 28-32 min.
In the invention, the rotation speed of the centrifugation is 3500-4500 r/min, preferably 3700-4300 r/min, and more preferably 3900-4100 r/min; the time for the centrifugation is 15 to 25min, preferably 17 to 23min, and more preferably 19 to 21min.
In the invention, neutral protease is added into the oil residue for enzymolysis, after the enzymolysis is finished, sterilization and enzyme deactivation are carried out, the filtered filtrate is mixed with the chicken fat obtained in the step (1), and the mixture is centrifuged to obtain mixed chicken fat; the addition amount of the neutral protease is 0.01-0.03% of the weight of the oil residue, preferably 0.015-0.025%, and more preferably 0.018-0.022%; the neutral protease was purchased from cangzhou xiasheng biotechnology limited; the neutral protease and water are mixed according to a weight ratio of 1 to 20 and then added into the oil residue, wherein the weight ratio of the neutral protease to the water is preferably 1.
In the invention, the temperature of enzymolysis is 45-55 ℃, preferably 47-53 ℃, and more preferably 48-52 ℃; the enzymolysis time is 1-1.5 h.
In the invention, the temperature of the sterilization and enzyme deactivation is 115-125 ℃, preferably 117-123 ℃, and more preferably 118-122 ℃; the time for sterilizing and inactivating the enzyme is 20-40 min, preferably 25-35 min, and more preferably 28-32 min.
In the invention, the mixed chicken oil obtained in the step (2) is quenched and cooled, and is stirred to obtain strong-flavor chicken oil; the rapid cooling is to cool the mixed chicken oil from 80-90 ℃ to 35-43 ℃, preferably from 82-88 ℃ to 37-41 ℃, and further preferably from 84-86 ℃ to 38-40 ℃; the time required for cooling is 3 to 5min, preferably 3.5 to 4.5min, and more preferably 4min.
In the invention, the stirring speed is 1500-2500 r/min, preferably 1700-2300 r/min, and more preferably 1800-2200 r/min; the stirring time is 45 to 55min, preferably 47 to 53min, and more preferably 49 to 51min.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Unfreezing and crushing the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken, wherein the weight ratio of the three-yellow chicken fat to the chicken fat of the white feather chicken is as follows: white feather broiler chicken fat =5.5:4.5, adding lactobacillus accounting for 0.06 percent of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, and stirring and fermenting for 50min at 37 ℃. Adding flavor type protease 0.01% of total weight of chicken fat of Sanhuang chicken and chicken fat of white feather chicken after fermentation, performing enzymolysis at 50 deg.C for 50min, heating to 130 deg.C after enzymolysis, sterilizing, inactivating enzyme for 30min, filtering, and centrifuging (4000 r/min,20 min) to obtain chicken oil and oil residue;
(2) Taking neutral protease with the weight of 0.2g/kg of oil residue, dissolving the neutral protease with 20 times of water, adding the mixture into the oil residue, mixing, performing enzymolysis at the constant temperature of 50 ℃ for 1h, heating the oil residue to 120 ℃ after the enzymolysis is finished, sterilizing and inactivating the enzyme for 30min, filtering to obtain a filtrate after the enzymolysis is finished, backfilling the filtrate into the chicken oil obtained in the step (1), and centrifuging at 3600r/min for 20min to obtain mixed chicken oil;
(3) And (3) heating the mixed chicken oil obtained in the step (2) to 80 ℃, cooling to 35 ℃ within 3min, and then stirring at 2500r/min for 45min and kneading to obtain the strong-flavor chicken oil. The process flow is shown in figure 1.
Example 2
The embodiment provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Unfreezing and crushing the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken, wherein the weight ratio of the three-yellow chicken fat to the chicken fat of the white feather chicken is as follows: mixing the white feather broiler chicken fat =4, adding lactobacillus accounting for 0.1% of the total weight of the three-yellow chicken fat and the white feather broiler chicken fat, and stirring and fermenting at 37 ℃ for 50min. Adding flavor type protease 0.015% of total weight of chicken fat of Sanhuang chicken and chicken fat of white feather chicken after fermentation, performing enzymolysis at 50 deg.C for 50min, heating to 130 deg.C after enzymolysis, sterilizing, inactivating enzyme for 25min, filtering, and centrifuging (4500 r/min,15 min) to obtain chicken oil and oil residue;
(2) Taking neutral protease with the weight of 0.2g/kg of oil residue, dissolving the neutral protease with 20 times of water, adding the mixture into the oil residue, mixing, carrying out enzymolysis at the constant temperature of 50 ℃ for 1h, heating the oil residue to 120 ℃ after the enzymolysis is finished, sterilizing and inactivating the enzyme for 25min, filtering after the enzymolysis is finished to obtain filtrate, refilling the filtrate into the chicken oil obtained in the step (1), and centrifuging for 20min at 3600r/min to obtain mixed chicken oil;
(3) And (3) heating the mixed chicken oil obtained in the step (2) to 80 ℃, cooling to 35 ℃ within 4min, and then stirring at 2500r/min for 50min and kneading to obtain the strong-flavor chicken oil. The process flow is shown in figure 1.
Example 3
The embodiment provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Unfreezing and crushing the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken, wherein the weight ratio of the three-yellow chicken fat to the chicken fat of the white feather chicken is as follows: white feather broiler chicken fat =5.5:4.5, adding lactobacillus accounting for 0.09 percent of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, and stirring and fermenting for 1 hour at 37 ℃. Adding flavor type protease with a weight of 0.012% of total weight of chicken fat of Sanhuang chicken and chicken fat of white feather chicken after fermentation, performing enzymolysis at 50 deg.C for 50min, heating to 130 deg.C after enzymolysis, sterilizing and inactivating enzyme for 35min, filtering, and centrifuging (3500 r/min,25 min) to obtain chicken oil and oil residue;
(2) Taking neutral protease with the weight of 0.2g/kg of oil residue, dissolving the neutral protease with 20 times of water, adding the mixture into the oil residue, mixing, carrying out enzymolysis at the constant temperature of 50 ℃ for 1h, heating the oil residue to 120 ℃ after the enzymolysis is finished, sterilizing and inactivating the enzyme for 35min, filtering after the enzymolysis is finished to obtain filtrate, refilling the filtrate into the chicken oil obtained in the step (1), and centrifuging at 3600r/min for 20min to obtain mixed chicken oil;
(3) And (3) heating the mixed chicken oil obtained in the step (2) to 80 ℃, cooling to 35 ℃ within 3min, and then stirring at 2500r/min for 55min and kneading to obtain the strong-flavor chicken oil. The process flow is shown in figure 1.
Example 4
The embodiment provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Unfreezing and crushing the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, wherein the weight ratio of the three-yellow chicken fat to the chicken fat of the white feather broiler is as follows: white feather broiler chicken fat =5.5:4.5, adding lactobacillus accounting for 0.05 percent of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, and stirring and fermenting for 50min at 37 ℃. Adding flavor type protease 0.015% of total weight of chicken fat of Sanhuang chicken and chicken fat of white feather chicken after fermentation, performing enzymolysis at 50 deg.C for 60min, heating to 130 deg.C after enzymolysis, sterilizing, inactivating enzyme for 30min, filtering, and centrifuging (3500 r/min,25 min) to obtain chicken oil and oil residue;
(2) Taking neutral protease with the weight of 0.2g/kg of oil residue, dissolving the neutral protease with 20 times of water, adding the mixture into the oil residue, mixing, carrying out enzymolysis at the constant temperature of 50 ℃ for 1h, heating the oil residue to 120 ℃ after the enzymolysis is finished, sterilizing and inactivating the enzyme for 30min, filtering after the enzymolysis is finished to obtain filtrate, refilling the filtrate into the chicken oil obtained in the step (1), and centrifuging at 3600r/min for 20min to obtain mixed chicken oil;
(3) And (3) heating the mixed chicken oil obtained in the step (2) to 80 ℃, cooling to 35 ℃ within 5min, and then stirring at 2500r/min for 45min and kneading to obtain the strong-flavor chicken oil. The process flow is shown in figure 1.
Example 5
The embodiment provides a preparation method of strong aromatic chicken oil, which comprises the following steps:
(1) Unfreezing and crushing the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, wherein the weight ratio of the three-yellow chicken fat to the chicken fat of the white feather broiler is as follows: white feather broiler chicken fat =5.5:4.5, adding lactobacillus accounting for 0.07 percent of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather broiler, and stirring and fermenting for 50min at 37 ℃. Adding flavor type protease accounting for 0.01% of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken after fermentation, performing enzymolysis at 50 ℃ for 50min, heating to 130 ℃ after enzymolysis, sterilizing and inactivating enzyme for 20min, filtering, and centrifuging (4500 r/min,15 min) to obtain chicken oil and oil residue;
(2) Taking neutral protease with the weight of 0.3g/kg of oil residue, dissolving the neutral protease with 20 times of water, adding the mixture into the oil residue, mixing, carrying out enzymolysis at the constant temperature of 50 ℃ for 1h, heating the oil residue to 120 ℃ after the enzymolysis is finished, sterilizing and inactivating the enzyme for 20min, filtering after the enzymolysis is finished to obtain filtrate, refilling the filtrate into the chicken oil obtained in the step (1), and centrifuging for 20min at 3600r/min to obtain mixed chicken oil;
(3) And (3) heating the mixed chicken oil obtained in the step (2) to 80 ℃, cooling to 35 ℃ within 3min, and then stirring at 2500r/min for 50min and kneading to obtain the strong-flavor chicken oil. The process flow is shown in figure 1.
Experimental example 1
The contents of palmitic acid, oleic acid, linoleic acid and linolenic acid in the chicken oil prepared in example 1, the fire-refined chicken oil and the high-pressure steamed chicken oil were measured by a common measurement method in the art. The results are shown in table 1, and it can be seen from table 1 that the total amount of unsaturated fatty acids in chicken fat prepared by the method of the present invention is higher relative to other processes.
TABLE 1 comparison of unsaturated fatty acid content in chicken oil prepared by different processes
| Name (R) | Palmitic acid% | Oleic acid% | Linoleic acid% | Linolenic acid% |
| The invention relates to chicken oil | 21.09 | 33.71 | 28.98 | 0.03 |
| Fire refined chicken oil | 29.62 | 51.98 | 0.06 | 0 |
| High-pressure cooking chicken oil | 24.6 | 38.58 | 21.47 | 0.12 |
Experimental example 2
Sensory analysis is carried out on the chicken oil prepared in the example 1, the fired chicken oil and the high-pressure cooking chicken oil, 10 professional evaluators are selected to carry out sensory evaluation on the chicken oil prepared in the invention, the sensory evaluation standard is shown in table 2, and the sensory evaluation result is shown in table 3, wherein the chicken oil prepared in the invention is shown in the No. 1, the fired chicken oil is shown in the No. 2, and the high-pressure cooking chicken oil is shown in the No. 3, and the fragrance, the sweet fragrance and the like of the chicken oil prepared in the No. 1 are more fragrant and more concentrated and are obviously superior to those of the chicken oil prepared in the No. 2 and the chicken oil prepared in the 3.
TABLE 2 sensory evaluation criteria Table
TABLE 3 sensory evaluation results
The volatile flavor substance analysis of the chicken oil is carried out by adopting a GC-O-MS instrument, the result is shown in the table 4, and the following results can be known from the table 4: (1) GC-MS is used for detecting 95 volatile flavor substances in the chicken oil prepared by the method; the compound comprises 27 aldehydes, 15 alkanes, 10 esters, 10 ketones, 1 pyrazine, 2 furan, 1 acid and 29 other substances. (2) The 19 kinds of volatile aroma-producing flavor substances with the highest relative content of the prepared strong aromatic chicken oil are respectively as follows: trans-2-heptenal, 1-octen-3-ol, (E, E) -2, 4-heptadienal, n-nonanal, trans-2-octenal, isopentanal, trans-2-hexenal, 1-octanal, n-pentanal, n-heptanal, 2-pentylfuran, cis-2-decenal, (E, E) -2, 4-heptadienal, decanal, n-octanol, 1-penten-3-ol, isobutyraldehyde, delta-octalactone, trans-2, 4-decadienal, which components are capable of giving off strong chicken and oil notes from chicken oil.
TABLE 4 table for comparison of relative flavor content
Experimental example 3
The oil yield of the chicken oil obtained in example 1 was calculated (oil yield = oil weight/raw fat weight 100%), and it was found that the chicken oil obtained by the preparation method of the present invention had an oil yield of 72% or more. The chicken oil prepared by the method is placed at 35 ℃ for 7 days with the chicken oil prepared by the conventional process and the packaging mode, the finished product of the chicken oil prepared by the method is uniform in texture, and the chicken oil prepared by the conventional process and the packaging mode has the phenomenon of oil stratification, so that the problem of oil stratification of the chicken oil in summer is solved by the preparation method of the chicken oil disclosed by the invention (see figure 2).
According to the embodiment, the preparation method of the strong-flavor chicken fat provided by the invention can improve the oil yield of the chicken fat, increase the strong flavor of the chicken fat, and effectively solve the problem of chicken fat layering.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (10)
1. The preparation method of the strong aromatic chicken oil is characterized by comprising the following steps:
(1) Mixing chicken fat of Sanhuang chicken and chicken fat of white feather chicken, adding lactobacillus for fermentation, adding flavor type protease for enzymolysis, sterilizing and inactivating enzyme after the enzymolysis is finished, filtering, and centrifuging to obtain chicken oil and oil residue;
(2) Adding neutral protease into the oil residue for enzymolysis, sterilizing and inactivating enzymes after the enzymolysis is finished, mixing the filtered filtrate with the chicken oil obtained in the step (1), and centrifuging to obtain mixed chicken oil;
(3) And (3) carrying out sharp cooling and cooling on the mixed chicken oil obtained in the step (2), and stirring to obtain the strong aromatic chicken oil.
2. The preparation method according to claim 1, wherein the weight ratio of the chicken fat of the three-yellow chicken to the chicken fat of the white feather broiler in the step (1) is 4-5.
3. The preparation method of claim 1, wherein the amount of the lactobacillus in the step (1) is 0.05-0.1% of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken, the fermentation temperature is 35-40 ℃, and the fermentation time is 45-60 min.
4. The preparation method of claim 1, wherein the amount of the flavor type protease in the step (1) is 0.01-0.02% of the total weight of the chicken fat of the three-yellow chicken and the chicken fat of the white feather chicken, the temperature of the enzymolysis is 50-70 ℃, and the time of the enzymolysis is 40-70 min.
5. The preparation method according to claim 1, wherein the temperature of the sterilization and enzyme deactivation in the step (1) is 125-135 ℃, and the time of the sterilization and enzyme deactivation is 20-40 min.
6. The method according to claim 1, wherein the rotation speed of the centrifugation in the step (1) is 3500 to 4500r/min, and the time of the centrifugation is 15 to 25min.
7. The preparation method according to claim 1, wherein the neutral protease is added in the step (2) in an amount of 0.01 to 0.03% by weight of the oil residue, and the neutral protease is mixed with water in a weight ratio of 1;
the temperature of the enzymolysis is 45-55 ℃, and the time of the enzymolysis is 1-1.5 h.
8. The preparation method according to claim 1, wherein the temperature of the sterilization and enzyme deactivation in the step (2) is 115-125 ℃, and the time of the sterilization and enzyme deactivation is 20-40 min.
9. The preparation method according to claim 1, wherein the quenching and cooling in the step (3) is to cool the mixed chicken oil from 80-90 ℃ to 35-43 ℃, and the quenching and cooling time is 3-5 min.
10. The production method according to claim 1 or 9, wherein the stirring speed in the step (3) is 1500 to 2500r/min, and the stirring time is 45 to 55min.
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