CN115997908A - Granular seasoning containing enzymatic chicken - Google Patents
Granular seasoning containing enzymatic chicken Download PDFInfo
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- CN115997908A CN115997908A CN202310106099.2A CN202310106099A CN115997908A CN 115997908 A CN115997908 A CN 115997908A CN 202310106099 A CN202310106099 A CN 202310106099A CN 115997908 A CN115997908 A CN 115997908A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 97
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 32
- 230000002255 enzymatic effect Effects 0.000 title claims description 10
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 102000035195 Peptidases Human genes 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 16
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000019503 curry powder Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 229960002477 riboflavin Drugs 0.000 claims description 6
- 235000019192 riboflavin Nutrition 0.000 claims description 6
- 239000002151 riboflavin Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 108010007119 flavourzyme Proteins 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 108091028664 Ribonucleotide Proteins 0.000 claims description 3
- 239000000413 hydrolysate Substances 0.000 claims description 3
- 239000002336 ribonucleotide Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 11
- 210000000988 bone and bone Anatomy 0.000 abstract description 9
- 239000007787 solid Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004482 other powder Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 75
- 239000000686 essence Substances 0.000 description 25
- 235000019640 taste Nutrition 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 6
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000282326 Felis catus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- -1 degree of hydrolysis Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a granular seasoning containing enzymatic hydrolysis chicken, chicken enzymatic hydrolysis liquid is prepared by an enzymolysis technology of two proteases, so that the granular seasoning is applied to the preparation of the seasoning, chicken and chicken bones do not need to be subjected to enzymolysis independently, the production complexity of the seasoning is reduced on the premise of ensuring the enzymolysis effect, the application cost of raw materials and the flavor of the product are optimized, in addition, the enzymatic hydrolysis product is mixed with other powder materials and fresh materials, and then solid granular chicken essence is obtained by granulating and drying processes, the embedding technology is comprehensively applied in the processing process of the solid granular chicken essence, the nutritional ingredients in the materials can be better locked, a good slow-release effect is achieved, and the freshness and the mellow feeling of the chicken essence seasoning are kept more favorable.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a granular seasoning containing enzymatic hydrolysis chicken.
Background
The chicken essence seasoning is a compound seasoning with chicken flavor and fragrance, which is prepared by taking monosodium glutamate, edible salt, chicken/chicken bone powder or concentrated extract thereof, flavor-presenting nucleotide disodium and other auxiliary materials as raw materials and mixing and drying with or without flavoring agents such as spice and/or edible spice.
The chicken powder and chicken powder seasonings are used as sources of chicken characteristic flavors, the chicken powder processing mode is relatively simple to operate, but the chicken powder and chicken powder seasonings on the market are uneven in quality and relatively single in freshness due to the fact that the raw materials are not standardized according to national food safety standards, and in addition, most of chicken extracts can also use edible essences reacted by chickens to replace chicken flavor characteristics. According to the theory of taste homology, the fresh chicken is steamed, minced and pretreated, and then subjected to deep enzymolysis reaction, so that the taste of the product is comprehensively improved, and more comprehensive freshness experience is brought to consumers.
In the industry of chicken essence seasoning, chicken meat and chicken bones are subjected to enzymolysis to prepare seasoning paste and seasoning powder, but the whole enzymolysis process is generally divided into two steps, so that the steps are complicated, and Maillard reaction is required to be carried out in the later stage to obtain the chicken essence seasoning. For example, in the patent CN110839865, chicken bones and chicken are separately hydrolyzed, maillard reaction is carried out, and then spray drying is carried out to obtain the chicken essence seasoning powder. Patent CN104664305 is a paste-like soup-stock seasoning obtained by enzymolysis of chicken and pork and maillard reaction. Also, the preparation of pet cat and dog food by chicken enzymatic hydrolysate is described in patent CN112136984 and CN113973981. These products are limited to both pasty and powdery flavors.
Disclosure of Invention
The invention aims to provide a chicken essence seasoning which fully utilizes enzymolysis of chicken, reduces production steps and reduces production cost.
In order to achieve the above purpose, the invention provides a granular seasoning containing enzymatic hydrolysis chicken, which comprises monosodium glutamate, edible salt, rice, white granulated sugar, chicken enzymatic hydrolysate, disodium ribonucleotide, riboflavin, egg liquid, edible essence, curry powder, shallot and garlic.
Further, the raw materials account for the total mass of the seasoning in percentage: 35-50% of monosodium glutamate, 25-45% of edible salt, 0-15% of rice, 0-20% of white granulated sugar, 30-50% of chicken enzymolysis liquid, 1-4% of flavor nucleotide disodium, 0-0.2% of riboflavin, 0-5% of egg liquid, 0-5% of edible essence, 0-2% of curry powder, 0-3% of green onion and 0-3% of garlic.
Further, the chicken enzymolysis liquid comprises two proteases: 0.4% Flavourzyme and 0.4% F852MDP.
Further, the preparation method of the chicken enzymolysis liquid comprises the following steps:
step 1: steaming chicken at high temperature, and mincing;
step 2: uniformly mixing the minced chicken with water, and adding salt;
step 3: two proteases were used at 1:1, wherein the total addition amount of enzyme is 1.1-1.3%, and the enzymolysis is carried out for 3-7 hours at the temperature of 55 ℃;
step 4: and (5) carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the chicken enzymolysis liquid.
Further, in step 1, the high temperature steaming temperature is 98 ℃, and the steaming time is 50 minutes.
Further, in step 2, the mixing ratio of chicken meat to water is: 4.7:1.
further, after the components are fully ground, the slurry and the powder are mixed and granulated, and finally the mixture enters a fluidized bed to obtain the chicken essence granule product.
Compared with the prior art, the invention has the advantages that:
1. according to the invention, the whole chicken is directly subjected to enzymolysis reaction after being steamed and minced under proper conditions, and the chicken bones do not need to be subjected to enzymolysis independently on the premise of ensuring good enzymolysis effect, so that the enzymolysis process flow is simple, and the production operation of factories is more convenient.
2. The prepared enzymolysis liquid does not need to undergo a filtering step, and residual bones can be minced through a subsequent wet grinding link, so that the technological operation flow is simple and convenient.
3. Through the application of the enzymolysis technology, the freshness and the mellow feeling of chicken are enhanced, and the chicken bones can be used as enzymolysis objects, so that the use amount of chicken is reduced on the premise of ensuring the freshness and the quality of a factory, and the production cost is reduced.
4. The chicken essence granule flavoring agent prepared by the method adopts a fluidized drying technology, is less prone to moisture absorption than normal chicken essence powdery flavoring agent, and prolongs the shelf life of the product.
5. The granular chicken essence product prepared by the invention can meet the green and healthy consumption demands of partial consumers by adding the chicken subjected to enzymolysis and the fresh vegetable raw materials.
6. According to the chicken enzymolysis liquid, the chicken and the chicken bones do not need to be subjected to enzymolysis independently, and the whole enzymolysis process flow is simple and is more convenient to operate in practice on the premise of ensuring the enzymolysis effect.
7. According to the invention, the enzymolysis product is mixed with other powder materials and fresh materials, and then the solid granular chicken essence is obtained through the granulating and drying processes, and the embedding technology is comprehensively applied in the processing process of the solid granular chicken essence, so that the nutrition components in the materials can be well locked, a good slow-release effect is achieved, and the freshness and the mellow feeling of the chicken essence seasoning are maintained more favorably.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described below.
The process for preparing chicken essence granule flavoring by enzymolysis of chicken comprises the following steps:
the proportion of each material is as follows:
35-50% of monosodium glutamate, 25-45% of edible salt, 0-15% of rice, 0-20% of white granulated sugar, 30-50% of chicken enzymolysis liquid, 1-4% of flavor nucleotide disodium, 0-0.2% of riboflavin, 0-5% of egg liquid, 0-5% of edible essence, 0-2% of curry powder, 0-3% of green onion and 0-3% of garlic.
1) Grinding monosodium glutamate, edible salt, white sugar and rice into powder.
2) The chicken pretreatment process comprises the following steps: the cleaned chicken was cooked at 98℃for 50 minutes and minced with a meat grinder having a pore size of 7.5 mm.
3) Mixing minced chicken with water according to a weight ratio of 4.7:1, and adding a little salt.
4) Two proteases were used at 1:1, the total addition amount of the enzyme is 1.1-1.3%, and the enzymolysis is carried out for 3-7 hours under the temperature condition of 55 ℃.
5) After the enzymolysis is finished, the enzyme is inactivated for 10 minutes at the temperature of 90 ℃.
6) Weighing a proper amount of chicken enzymolysis liquid, and grinding with a colloid mill together with shallot, garlic, egg liquid, edible essence, curry powder, riboflavin and disodium ribonucleotide.
7) And uniformly stirring the ground powder.
8) The slurry ground by the colloid mill and all the powder mixtures are mixed again, and a proper amount of water is added according to the mixing condition of the materials.
9) And extruding the mixture by a granulator to obtain granules.
And (5) the extruded particles enter a fluidized bed for drying to obtain a chicken essence particle product.
The two proteases used in this example were 0.4% Flavourzyme+0.4% F852MDP;
the chicken mostly has hydrolysis taste and bitterness after enzymolysis, and depends on the choice of enzymes to a large extent, and as shown in table 1, the optimized enzyme combination is determined by performing sensory taste tests on the enzymolysis products of single enzymes and combination enzymes;
TABLE 1 Overall evaluation results (including total solids, degree of hydrolysis, glutamic acid content) of single enzyme/combination enzyme hydrolysates
As can be seen from the experimental data in Table 1, the enzyme hydrolysis product of the combination enzyme 0.4% Flavourzyme+0.4% F850 MDP has the strongest umami taste and meaty taste, the less obvious bitter taste, and the later addition proportion in practical application is 1:1, but there is room for adjustment of the total concentration of enzyme, temperature and time.
Further, the temperature, time and proportion of the enzymolysis process are adjusted: under the optimized chicken enzymolysis process parameter conditions: namely, the enzymolysis time is 7 hours, the enzymolysis temperature is 55 ℃, the enzyme dosage is 1.3 percent (0.65%F l avourzyme+0.65%F852MDP), the enzymolysis product is subjected to preliminary sensory taste, and the result shows that the freshness and the meat taste are strong, the bitter taste is weak and extremely unobvious, and the feed liquid ratio is that chicken: the weight of water was 4.7: under the condition of 1, the solid content of the enzymolysis product is about 46%, and according to the chicken refined grain process introduced in the invention, 5% and 4% of chicken subjected to enzymolysis are respectively used as one sample, and are respectively compared with 5% of chicken standard samples, as can be seen from table 2, the chicken essence sample prepared from 5% of enzymolysis liquid chicken has strong freshness and meat taste, and 4% of enzymolysis liquid sample (the chicken addition amount reduced by 20%) can meet the freshness requirement of the standard samples, so that the chicken essence has potential application value.
TABLE 2 comparison of physicochemical sensory taste results of chicken essence particles prepared by enzymolysis of chicken and Standard chicken
The chicken enzymolysis liquid is prepared by steaming and mincing whole chicken with head removed, wing removed and viscera removed under proper conditions, and then directly carrying out enzymolysis reaction without carrying out enzymolysis on chicken and chicken bones independently, so that the whole enzymolysis process flow is simple and is more convenient for practical operation on the premise of ensuring the enzymolysis effect, in addition, solid granular chicken essence is obtained by mixing enzymolysis products with other powder materials and fresh materials and then granulating and drying the mixture, the embedding technology is comprehensively utilized in the processing process of the solid granular chicken essence, the nutrition components in the materials can be better locked, the good slow release effect is achieved, and the freshness and the mellow feeling of the chicken essence seasoning are kept more favorable.
The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art will make any equivalent substitution or modification to the technical solution and technical content disclosed in the invention without departing from the scope of the technical solution of the invention, and the technical solution of the invention is not departing from the scope of the invention.
Claims (7)
1. A granular seasoning containing enzymatic hydrolyzed chicken is characterized by comprising monosodium glutamate, edible salt, rice, white granulated sugar, chicken enzymatic hydrolysate, disodium ribonucleotide, riboflavin, egg liquid, edible essence, curry powder, shallot and garlic.
2. The granular seasoning containing enzymatic chicken of claim 1, wherein the raw materials comprise the following components in percentage by weight of the total mass of the seasoning: 35-50% of monosodium glutamate, 25-45% of edible salt, 0-15% of rice, 0-20% of white granulated sugar, 30-50% of chicken enzymolysis liquid, 1-4% of flavor nucleotide disodium, 0-0.2% of riboflavin, 0-5% of egg liquid, 0-5% of edible essence, 0-2% of curry powder, 0-3% of green onion and 0-3% of garlic.
3. The granular seasoning comprising enzymatically hydrolyzed chicken of claim 1, wherein the chicken enzymatic hydrolysate comprises two proteases: 0.4% Flavourzyme and 0.4% F852MDP.
4. The granular seasoning containing enzymatic chicken of claim 1, wherein the chicken enzymatic hydrolysate is prepared by the steps of:
step 1: steaming chicken at high temperature, and mincing;
step 2: uniformly mixing the minced chicken with water, and adding salt;
step 3: two proteases were used at 1:1, wherein the total addition amount of enzyme is 1.1-1.3%, and the enzymolysis is carried out for 3-7 hours at the temperature of 55 ℃;
step 4: and (5) carrying out enzyme deactivation treatment after the enzymolysis is finished to obtain the chicken enzymolysis liquid.
5. A granular seasoning comprising enzymatically hydrolyzed chicken of claim 3, wherein in step 1, the high temperature cook temperature is 98 ℃ and cook time is 50 minutes.
6. A granular seasoning comprising enzymatically hydrolyzed chicken of claim 3, wherein in step 2, the chicken is mixed with water in a mixing ratio by weight: 4.7:1.
7. the granular seasoning containing the enzymatic hydrolysis chicken of claim 1, wherein the ingredients are sufficiently ground, and the slurry and the powder are mixed and granulated, and finally enter a fluidized bed to obtain the chicken essence granular product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202310106099.2A CN115997908A (en) | 2023-02-13 | 2023-02-13 | Granular seasoning containing enzymatic chicken |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310106099.2A CN115997908A (en) | 2023-02-13 | 2023-02-13 | Granular seasoning containing enzymatic chicken |
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| CN115997908A true CN115997908A (en) | 2023-04-25 |
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