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CN-121970882-A - Preparation method of chicken paste and chicken paste

CN121970882ACN 121970882 ACN121970882 ACN 121970882ACN-121970882-A

Abstract

The application provides a preparation method of chicken paste and the chicken paste, which comprises the steps of carrying out sugar curing on a business suit chicken by adopting compound reducing sugar, carrying out steam explosion on the business suit chicken after sugar curing to prepare first chicken slurry, mixing the first chicken slurry with water, carrying out coarse grinding to prepare second chicken slurry, mixing the second chicken slurry with flavor protease and papain, carrying out grinding enzymolysis to prepare a chicken paste precursor, and carrying out enzyme deactivation and modulation on the chicken paste precursor to prepare the chicken paste, wherein the average particle size of the first chicken slurry is larger than that of the second chicken slurry. The chicken bone protein powder has the advantages that the traditional minced meat bone filter is replaced by the steam explosion technology, the chicken bone protein powder can be better softened, meanwhile, the flavor of chicken paste is increased through Maillard reaction in the steam explosion process, traditional stirring enzymolysis is replaced by grinding enzymolysis, two steps are combined, the enzymolysis time is shortened, and meanwhile, the flavor of chicken paste is increased.

Inventors

  • HE JINGXING
  • ZHANG YONGJUN
  • WU YANNI

Assignees

  • 佛山市海天(高明)调味食品有限公司
  • 佛山市海天调味食品股份有限公司

Dates

Publication Date
20260505
Application Date
20260310

Claims (10)

  1. 1. A preparation method of chicken paste is characterized by comprising the following steps: carrying out sugaring on the western-style chicken by adopting compound reducing sugar; performing steam explosion on the sugar-impregnated western-style chicken to prepare first chicken slurry; mixing the first chicken slurry with water, and performing coarse grinding to prepare second chicken slurry; Mixing the second chicken slurry with flavourzyme and papain, grinding and performing enzymolysis to prepare chicken paste precursor, and Inactivating enzyme and modulating the chicken paste precursor to prepare the chicken paste; wherein the average grain size of the first chicken slurry is larger than that of the second chicken slurry.
  2. 2. The method for preparing chicken paste according to claim 1, wherein during the steam explosion, the chicken contained in the explosion device after the sugar curing accounts for 40-50% of the volume of the explosion device.
  3. 3. The method for preparing chicken paste according to claim 1, wherein the pressure of steam explosion is 3MPa to 6MPa and the time is 500s to 1400s.
  4. 4. The method for producing chicken paste according to claim 1, wherein the average particle diameter of the second chicken paste is 50 μm to 100. Mu.m, and/or, The mass ratio of the first chicken paste to the water is (1-3): 1.
  5. 5. The method of preparing chicken paste according to claim 1, wherein the temperature of the grinding enzymolysis is 50 ℃ to 60 ℃ for 30min to 60min at a rotation speed of 2000r/min to 3000r/min, and/or, The mass of the flavourzyme accounts for 1.5 to 2.5 percent of the mass of the second chicken slurry, and/or, The mass percentage of the papain to the second chicken paste is 0.8-1.5%.
  6. 6. The method for preparing chicken paste according to claim 1, wherein the compound reducing sugar comprises glucose and arabinose, and the sugar soaking time is 45min-90min.
  7. 7. The method for preparing chicken paste according to claim 1, wherein the compound reducing sugar comprises glucose and arabinose, and the mass ratio of the glucose to the arabinose is (4-6): 1.
  8. 8. The method of preparing chicken paste of claim 1, wherein the sterilized chicken paste precursor is prepared using yeast extract, disodium 5' -ribonucleotide and corn starch solution; Optionally, the mass of the yeast extract accounts for 2% -4% of the mass of the chicken paste precursor; Optionally, the mass of the 5' -flavor nucleotide disodium accounts for 1% -1.5% of the mass of the chicken paste precursor; optionally, the mass fraction of the corn starch in the corn starch solution is 10% -20%, and the mass of the corn starch solution accounts for 1.5% -5% of the mass of the chicken paste precursor.
  9. 9. The method of preparing chicken paste according to any one of claims 1 to 8, wherein the enzyme deactivation temperature is 90 ℃ to 95 ℃ for 15min to 20min.
  10. 10. A chicken paste prepared by the method of any one of claims 1 to 9.

Description

Preparation method of chicken paste and chicken paste Technical Field The application relates to the technical field of food preparation, in particular to a preparation method of chicken paste and the chicken paste. Background The chicken paste is a new seasoning prepared by using chicken as a raw material in recent years, and compared with the traditional chicken powder, the chicken paste has the advantages of simple preparation process and low cost, and can better retain the inherent delicate flavor and nutritional ingredients of chicken. At present, when chicken paste is prepared conventionally, chicken is subjected to pretreatment mainly by enzymolysis after chicken is twisted or by enzymolysis of filter bones after chicken is twisted, and bone collagen in chicken bones is not dissolved out, and the two modes lose the utilization of bone collagen in chicken bones to different degrees. Disclosure of Invention Based on the above, the application provides a preparation method of chicken paste capable of improving the extraction rate of bone collagen in chicken bones and the chicken paste. The first aspect of the application provides a preparation method of chicken paste, which comprises the following steps: carrying out sugaring on the western-style chicken by adopting compound reducing sugar; performing steam explosion on the sugar-impregnated western-style chicken to prepare first chicken slurry; mixing the first chicken slurry with water, and performing coarse grinding to prepare second chicken slurry; Mixing the second chicken slurry with flavourzyme and papain, grinding and performing enzymolysis to prepare chicken paste precursor, and Inactivating enzyme and modulating the chicken paste precursor to prepare the chicken paste; wherein the average grain size of the first chicken slurry is larger than that of the second chicken slurry. In some embodiments, during the steam explosion, the volume of the packed chicken in the explosion device after the sugar curing accounts for 40-50% of the volume of the explosion device. In some embodiments, the steam explosion is at a pressure of 3MPa to 6MPa for a time of 500s to 1400s. In some embodiments, the second chicken slurry has an average particle size of 50 μm to 100 μm. In some embodiments, the mass ratio of the first chicken slurry to the water is (1-3): 1. In some embodiments, the milling enzyme is at a temperature of 50-60 ℃ for 30-60 min at a rotational speed of 2000-3000 r/min. In some embodiments, the mass of the flavourzyme comprises 1.5% -2.5% of the mass of the second chicken slurry. In some embodiments, the papain comprises 0.8% -1.5% by mass of the second chicken slurry. In some embodiments, the reconstituted reducing sugar comprises glucose and arabinose and the time for sugaring is 45min-90min. In some embodiments, the reconstituted reducing sugar comprises glucose and arabinose, the mass ratio of the glucose to the arabinose being (4-6): 1. In some embodiments, the sterilized chicken paste precursor is prepared using yeast extract, disodium 5' -ribonucleotide and corn starch solution. In some embodiments, the mass of the yeast extract is 2% -4% of the mass of the chicken paste precursor. In some embodiments, the mass of the disodium 5' -ribonucleotide is 1% -1.5% of the mass of the chicken paste precursor. In some embodiments, the corn starch solution comprises 10% -20% corn starch by mass, and the corn starch solution comprises 1.5% -5% corn starch by mass of the chicken paste precursor. In some embodiments, the temperature of the enzyme deactivation is 90-95 ℃ for 15-20 min. The second aspect of the application provides chicken paste, which is prepared by adopting the preparation method of the chicken paste of the first aspect of the application. According to the preparation method of the chicken paste, the protein extraction and modification treatment are carried out on chicken and chicken bones of the western-style chickens by adopting the steam explosion technology, so that the protein extraction rate is improved, meanwhile, the flavor of chicken paste is improved through Maillard reaction in the steam explosion process, the pretreatment (deboning and meat mincing) of whole chickens is omitted through the steam explosion, the utilization rate of the chicken bones is improved, and the baking flavor of chicken paste is increased through Maillard directions while the flavor of the chicken bones is maintained. The wet grinding enzymolysis technology is further adopted, the specific surface area of the substrate is further increased through physical crushing, the contact area with enzyme is increased, the enzyme absorption efficiency is increased through emulsification, and the enzymolysis efficiency is increased in a combined way. Drawings In order to more clearly illustrate the technical solution in the embodiments of the present application and to more fully understand the present application and its advantageous effects, the following brief