Patent Information

• Patent Number: CN121647367A
• Country: China
• Application Number: CN202610093198.5A
• Status: Pending
• Publication Date: January 23, 2026

Technical Field

The invention relates to the technical field of chicken juice products, and specifically to a preparation method for chicken juice with low-fat rattan pepper flavor.

Background of the Invention

Rattan pepper, as a distinctive spice, is favored in the seasoning field for its fresh and spicy fragrance, as well as its volatile essential oil components (such as linalool and limonene). While traditional chicken extract seasonings possess rich animal protein delicacy flavor, their flavor profile is singular, making it difficult to meet the market demand for compound flavors. In recent years, the development of rattan pepper flavored chicken juice has become a research hotspot, as the delicate flavor of rattan pepper can enhance the flavor complexity of chicken juice. However, the core challenges are concentrated on flavor fusion stability, bitterness control, and processing technology suitability.

Summary of the Invention

The present invention aims to provide a preparation method for low-fat rattan pepper flavored chicken juice, which solves the technical problems of flavor fusion stability, bitterness control, processing technology suitability, and other issues associated with rattan pepper flavored chicken juice in the prior art.

Preparation Method

The invention discloses a preparation method for low-fat rattan pepper flavored chicken juice, comprising the following steps:

S1: Crushing chicken and subjecting it to ultrasonic pretreatment.

S2: Extracting flavor oil from the ultrasonically pretreated chicken using supercritical CO₂, followed by freeze-drying, enzymatic hydrolysis, and stewing to obtain chicken juice.

S3: Extracting fresh rattan peppers using supercritical CO₂ to prepare rattan pepper flavor oil.

S4: Mixing and blending the treated chicken juice with the rattan pepper flavor oil, followed by homogenization, flavoring, thickening, and sterilization.

Detailed Step Descriptions

Ultrasonic Pretreatment (S1) : The method for treating the crushed chicken by ultrasonic pretreatment comprises:

• Peeling and cleaning the chicken
• Slicing and mincing using a mincing machine
• Adding the chicken to a stainless steel barrel at a meat-to-water ratio of 1:1 to 1:10 (m/m)
• Immersing an ultrasonic breaker probe below 20mm of the liquid level for ultrasonic treatment
• Ultrasonic power: 360-540W
• Ultrasonic treatment time: 3-12 minutes

Supercritical CO₂ Extraction of Flavor Oil from Chicken (S2) : The method for treating chicken with supercritical CO₂ to extract flavor oil comprises:

• Extracting the ultrasonically treated chicken emulsion with supercritical CO₂
• Extraction conditions: pressure 20-40 MPa, temperature 20-60°C, CO₂ flow rate 15-30 kg/h
• Extraction time: 0.5-8 hours

Freeze-Drying Process (S2) : The freeze-drying is carried out using a freeze dryer according to the following procedure:

• Pre-freezing stage: Operating at -80°C to 18°C under normal pressure for 2-4 hours
• Sublimation drying stage: Maintaining vacuum degree of the drying chamber at about 20-45 Pa; gradually increasing temperature from -80°C to 18°C up to 4-40°C; maintaining chicken emulsion temperature at ≤ -5°C; sublimation time of 6-15 hours
• Analytical drying stage: Duration of about 1-5 hours; baffle temperature of 30-65°C; chicken emulsion temperature of 30-60°C; vacuum degree of 10-30 Pa
• Process is terminated when the moisture content of materials is ≤ 5% and approaches the ultimate vacuum

Enzymatic Hydrolysis (S2) : The enzymolysis method comprises:

• Adding compound enzyme to the freeze-dried and crushed chicken powder at an addition amount of 0.5% to 2%
• Carrying out enzymolysis for 20-100 minutes at 20-50°C to obtain enzymatically hydrolyzed chicken
• The complex enzyme comprises Flavourzyme and trypsin, with a mass ratio of trypsin:Flavourzyme = (1-5):1

Stewing Process (S2) : The stewing method comprises:

• Placing the enzymatically hydrolyzed chicken and seasonings (including ginger and green onion) in a high-pressure reactor
• Stewing reaction for 15-60 minutes at 100-130°C and 101-270 kPa
• Filtering residue through a 200-mesh screen to obtain chicken juice

Supercritical CO₂ Extraction of Rattan Pepper Flavor Oil (S3) : The treatment conditions for preparing rattan pepper flavor oil by supercritical CO₂ extraction of fresh rattan peppers are:

• Extraction pressure: 20-40 MPa
• Extraction temperature: 20-60°C
• CO₂ flow rate: 15-30 kg/h

Mixing and Blending (S4) : The mixing and blending are carried out by combining:

• Chicken juice
• Maillard reaction base material
• Flavor oil
• Rattan pepper flavor oil

The mass ratio of chicken juice : Maillard reaction base material : flavor oil : rattan pepper flavor oil is (100-1000) : (0.05-10) : (0.05-3) : (1-100).

Sterilization (S4) : The sterilization temperature is 85-100°C.

The blending step may further comprise the addition of edible salt, white granulated sugar, and spices.

Chicken Juice Product

A rattan pepper flavored chicken juice is prepared by the above method.

Beneficial Effects

Compared with the prior art, the present invention provides the following beneficial effects:

1. Ultrasonic Pretreatment Technology

In the preparation method of rattan pepper flavored chicken juice, ultrasonic treatment technology serves as an auxiliary technology for chicken protein disruption. This method can:

• Significantly shorten the time required for supercritical extraction of chicken
• Improve extraction speed and efficiency
• Extract chicken flavor oil without damaging the internal structure of chicken protein
• Reduce the oil content in chicken protein
• Offer advantages of pollution-free, safe, and simple operation, making it widely applicable in food processing

2. Supercritical CO₂ Extraction Technology

Supercritical CO₂ extraction technology offers three main core advantages:

• Low-temperature efficient extraction: High permeability and dissolution capability in the supercritical state of CO₂
• Zero solvent residue: Clean and safe extraction process
• High flavor reduction degree: Efficiently extracts fat-soluble flavor substances from rattan peppers, such as the spicy compound zanthoxylum amide and volatile aroma components including dextrorotatory terpene diene and linalool

Additionally, supercritical CO₂ extraction technology:

• Preserves the fresh taste of fresh chicken
• Allows addition of flavor oil to the chicken juice system while avoiding high-temperature oxidation off-odors
• Enables precise regulation of oil addition amount
• Achieves characteristics of high protein and low fat
• Provides high standardization degree
• Results in finer and more stable product properties

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