Chicken flavor development powder

A technology of chicken and salt powder, which is applied in application, food preparation, food science, etc., can solve the problems of insufficient attention to the hygienic quality of animal products, unstable flavor quality and flavor characteristics, and different degrees of protein degradation, so as to achieve easy control and high energy consumption. High utilization rate and the effect of improving the taste

Inactive Publication Date: 2011-11-16
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the influence of factors such as meat source, freshness and refrigeration time, the degree of endogenous enzyme action leads to different degrees of protein degradation, resulting in certain differences in the content of amino acids and peptides in protein hydrolyzates, which eventually lead to Mera The flavor quality and flavor characteristics of German reaction products are unstable, and the quality of products produced in different batches is difficult to standardize
Moreover, in recent years, although my country's animal husbandry and aquaculture have continued to develop steadily, due to the long-term pursuit of quantitative growth, insufficient attention has been paid to the hygiene and quality of animal products, and the pollution of toxic and harmful substances such as drug residues and heavy metals is quite serious. Excessive and excessive addition of certain trace elements such as copper, zinc, and arsenic is very common, resulting in the accumulation of veterinary drugs and heavy metals such as aluminum, lead, cadmium, mercury and trace elements in animal viscera and bones

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A chicken flavor powder, comprising the following components: 110.0 parts of salt powder, 120.0 parts of white sugar powder, 30.0 parts of glucose powder, 110.0 parts of monosodium glutamate powder, 9.0 parts of D-xylose, 5 parts of isoleucine, and enzymatic hydrolysis solution 220 parts, 25 parts of soy sauce, 45 parts of yeast extract, 2.0 parts of sesame oil, 24 parts of chicken fat, 1 part of ethyl maltol, 8 parts of IMP, 250 parts of corn starch, 28.0 parts of chicken flavor. Among them, the enzymatic hydrolysate is obtained by pulverizing soybean protein and adding water, then adding Novozymes Protamex neutral protease and Flavourzyme 500MG compound flavor protease for double enzymatic hydrolysis. Soy protein is 120 parts, water is 120 parts, Novozymes Protamex The neutral protease is 0.5 part, and the Flavourzyme 500MG compound flavor protease is 0.5 part. The heating temperature of the double enzyme hydrolysis is 90°C for 10 minutes; the temperature is lowered to...

Embodiment 2

[0027] Another chicken flavor powder, including 100.0 parts of salt powder, 100.0 parts of white sugar powder, 28.0 parts of glucose powder, 100.0 parts of monosodium glutamate powder, 8.0 parts of D-xylose, 4.5 parts of isoleucine, and 200.0 parts of enzymatic hydrolysate, 20.0 parts of soy sauce, 40.0 parts of yeast extract, 1.0 part of sesame oil, 20 parts of chicken fat, 1.0 part of ethyl maltol, 8.0 parts of IMP, 200.0 parts of corn starch, 25.0 parts of chicken flavor, 13.0 parts of VB, 5.0 parts of glutamic acid Parts, 5.0 parts of glycine, 5.0 parts of leucine, 3.0 parts of L-proline, 2.0 parts of taurine. Among them, the enzyme hydrolysate is crushed from soybean protein and added to water, and then added Novozymes Protamex neutral protease and Flavourzyme

[0028] 500MG compound flavour protease is hydrolyzed with double enzymes, 140 parts of soy protein, 140 parts of water, Novozymes’ Protamex neutral protease is 0.6 parts, and Flavourzyme 500MG compound flavour protea...

Embodiment 3

[0034] Another chicken flavor powder, including the following ingredients: salt powder 120.0 parts, white sugar powder 140.0 parts, glucose powder 32.0 parts, monosodium glutamate powder 120.0 parts, D-xylose 10.0 parts, isoleucine 6.5 parts, enzymatic hydrolysis 240 parts of liquid, 30 parts of soy sauce, 50 parts of yeast extract, 2.0 parts of sesame oil, 26 parts of chicken fat, 1.5 parts of ethyl maltol, 9.0 parts of IMP, 300 parts of corn starch, 30.0 parts of chicken flavor. Among them, the enzymatic hydrolysate is obtained by pulverizing soybean protein and adding water, then adding Novozymes Protamex neutral protease and Flavourzyme 500MG compound flavor protease for double enzymatic hydrolysis. Soy protein is 140 parts, water is 140 parts, Novozymes Protamex The neutral protease is 0.6 parts, and the Flavourzyme 500MG compound flavor protease is 0.6 parts. The heating temperature of the double enzyme hydrolysis is 90°C for 10 minutes; the temperature is lowered to 55°C...

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PUM

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Abstract

The invention discloses a chicken flavour powder and a preparation method thereof. The chicken flavour powder comprises dust salt, white granulated sugar powder, glucose powder, gourmet powder, D- xylose, isoleucine, enzymolysis solution, soy sauce, yeast extract, sesame oil, chicken oil, ethyl maltol, IMP, corn starch and chicken flavor. The invention adopts the method combining the microwave drying technology and compound enzyme enzymolysis technology to produce the chicken flavour powder which has good taste, little environmental pollution, stable quality and high safety.

Description

Technical field [0001] The invention relates to a chicken flavour powder, in particular to a chicken flavour powder obtained by combining a microwave drying process and a composite enzymatic hydrolysis process and a preparation method thereof. Background technique [0002] With the development of modern food technology, the variety of various meat products has increased, and the amount of various meat by-products has increased year by year. Some of these by-products are made into animal feed and sold at low prices, and some are discarded, polluting the environment and increasing the difficulty of environmental protection. Many manufacturers have adopted some new technologies to utilize these by-products, but the craftsmanship and technical level of each company is different. In China, some acid hydrolysis processes or single enzymes such as papain are generally used to make these protein-rich products into hydrolyzed animal protein, and then carry out Maillard reaction together ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 顾军张树林
Owner TIANNING FLAVOR JIANGSU
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