Brewage method for flavour chicken oil
A chicken oil and flavor technology, applied in food preparation, edible oil/fat, food science, etc., can solve the problem of not being able to know the distribution of aroma substances
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[0005] According to scientific sensory evaluation and physical and chemical indicators, the best chicken fat flavor is at carbonyl value 22.5meq / kg, acid value 3.0mgKOH / g, and peroxide value 4.9meq / kg. Accurately weighed 0.15~0.4g of chicken fat was dissolved in 10mL of ethanol at 50℃, and 1mL of it was put into a ground-mouthed, stoppered test tube, mixed with 1mL of phenylhydrazine solution, and heated in a water bath at 70℃ for 50% reaction. After passing through the filter membrane (0.45μm), the carbonyl compounds were qualitatively and quantitatively analyzed by high pressure liquid chromatography.
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