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Prepared type stewed chicken essence and the method for preparing the same

A chicken flavor and blending technology, which is applied in the field of seasoning, flavoring agent or seasoning, and achieves the effects of low cost, high simulation degree and good application effect.

Inactive Publication Date: 2007-09-26
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people have more researches on beef flavor, but less research on chicken flavor, and even less research on flavor of braised chicken flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0087] The preparation method of blended braised chicken essence comprises the following steps:

[0088] a. Dilute the raw materials to the specified concentration, and then mix according to the specified ratio;

[0089] Concentration is 1% trans, trans-2,4-decadienal 1.0~1.6(percentage by weight)

[0090] Concentration is 1% trans, trans-2,4-nonadienal 0.1~0.2 (percentage by weight)

[0091] Concentration is 1% 2-methyl-3-furan thiol 0.4~0.8 (weight percent)

[0092] Concentration is 1% 3-mercapto-2-butanone 0.1~0.2 (weight percent)

[0093] Concentration is 1% mercaptan 0.1~0.2 (weight percent)

[0094] Concentration is 1% 3-mercapto-2-pentanone 0.5~1.0 (weight percent)

[0095] Concentration is 1% 4-methyl-4-furfuryl pentanone-2 1.2~1.6 (percentage by weight)

[0096] Concentration is 1% mercaptoacetone 0.5~1.0 (weight percent)

[0097] Concentration is 1% bis (2-methyl-3 furyl) disulfide 1.0~1.4 (weight percent)

[0098] Concentration is 1% 4-methyl-3-mercapto-furan...

Embodiment 1

[0117] The raw material formula is shown in Table 1.

[0118] serial number

[0119] Evaluation: The aroma of braised chicken is obvious, delicious and long-lasting, the fennel rhyme of braised chicken is obvious, and the characteristic smell of fat of chicken is obvious. It is suitable for ham sausage and instant noodles. The above flavor formula is a small test of 5g, and if large-scale production is required, it only needs to be fed in proportion.

Embodiment 2

[0121] The raw material formula is shown in Table 2.

[0122] serial number

[0123] Evaluation: The aroma of the braised chicken is obvious, and the aromas are very coordinated. There is no chemical smell. The aroma is delicious and long-lasting. The above flavor formula is a small test of 5g, and if large-scale production is required, it only needs to be fed in proportion.

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PUM

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Abstract

The invention discloses a method for preparing braised chicken essence, formed by reverse-2, 4-decadienal, reverse-2, 4-nonadienal, 2-methyl-3-furancarbinol, 3-mercapto-2-methyl ethyl ketone, mercaptan, 3-mercapto-2-pentanone, 4-methyl-4-furfurylmercaptan-2 or the like to be mixed with solvent as methyl glycol. The inventive essence is formed by chicken smell (fatty smell) and braised smell (onion smell, ginger smell or the like).

Description

technical field [0001] The invention relates to a seasoning flavor, a flavor enhancer or a condiment, and more specifically relates to a blended braised chicken essence and a preparation method thereof. Background technique [0002] As the domestic demand for meat spices continues to increase, simulating the aroma of various meats has become an important development trend of edible spices. At present, there are more researches on beef spices, but less research on chicken spices, and even less research on flavors of braised chicken flavors. The flavor of chicken is mainly divided into chicken soup flavor and roast chicken flavor. Roasted chicken has a typical aroma, which is easier to imitate than braised chicken. In recent years, the flavor of braised chicken has attracted more and more people's attention. In order to simulate a lifelike and mellow flavor of braised chicken, the inventor tried to prepare a flavor of braised chicken with harmonious aroma through repeated bl...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 孙宗宇
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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