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| Recent Advances in Production Technologies for Chicken Essence Seasonings |
| ZHOU Wei-wei，FENG Zi-peng，HONG Hai-qiang |
| 1. Internal Trade Engineering Design and Research Institute, Beijing 100069, China；
2. China Huafu Trade and Development Group Corporation, Beijing 100044, China |
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Abstract In this paper we first make an introduction to the classification and production principle of chicken essence seasonings. Further, we focus on the production process of chicken essence seasonings from chicken bone and other byproducts from meat processing, which integrates homogenization, spray drying and other technologies, with the aim of providing new directions for further chicken processing. Besides, a comparison of centrifugal spray drying and pressurized spray drying is performed to provide references for automated continuous production of chicken essence seasonings.
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2012, Vol. 26 
