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 o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0087] The preparation method of the blended braised chicken flavor includes the following steps:

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

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

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

[0091] The concentration of 1% 2-methyl-3-furan mercaptan 0.4~0.8 (weight percentage)

[0092] 3-mercapto-2-butanone with a concentration of 1% 0.1~0.2 (weight percentage)

[0093] Mercaptan with a concentration of 1% 0.1~0.2 (weight percentage)

[0094] 3-mercapto-2-pentanone with a concentration of 1% 0.5~1.0 (weight percentage)

[0095] 4-methyl-4-furfurylthiopentanone-2 with a concentration of 1% 1.2~1.6 (weight percentage)

[0096] Mercaptoacetone with a concentration of 1% 0.5~1.0 (weight percentage)

[0097] Bis(2-methyl-3furyl) disulfide with a concentration of 1% 1.0~1.4 (weight percentage)

[0098...

Example Embodiment

[0116] Example 1

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

[0118] Serial number

[0119] Evaluation: The aroma of braised chicken is very obvious, the aroma is delicious and long-lasting, the aroma of braised fennel is obvious, and the fat characteristic of chicken is obvious. It is suitable for use in ham sausage and instant noodles. The above flavor formula is a small test of 5g, if you want to produce on a large scale, you only need to feed it in proportion.

Example Embodiment

[0120] Example 2

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

[0122] Serial number

[0123] Evaluation: The aroma of braised chicken is very obvious, the aromas of all kinds are very coordinated, there is no chemical smell, the aroma is delicious and long-lasting, the braised fennel aroma is obvious, and the fat characteristic of chicken is obvious. It is suitable for use in ham sausage and instant noodles. The above flavor formula is a small test of 5g, if you want to produce on a large scale, you only need to feed it 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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