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Chicken meat essence

A technology for chicken essence and clove oil, which is applied in the field of food additives, can solve the problems of short fragrance retention time, inconspicuous natural fragrance of finished food products, and poor compatibility, and achieves the effect of high fragrance quality.

Active Publication Date: 2008-10-22
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional chicken flavor is not realistic enough, and the flavor of the natural stewed chicken is not strong, which affects the flavor of the finished food, making the natural aroma of the finished food not obvious, not realistic, with a short fragrance retention time and unstable aroma. These phenomena are widely used in snack foods. , (chicken essence, chicken powder, chicken juice, etc.) condiments are particularly easy to produce; and traditionally used chicken flavors often use a large amount of chemical synthetic raw materials, the compatibility is not good enough during deployment, lack of natural stewed chicken flavor, and it is easy to produce chemical smell , resulting in bad flavor and unwelcome by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The formula for producing 100KG chicken essence is:

[0025] Ethyl Maltol 0.8

[0026] 2-acetylpyrazine 0.08

[0027] Clove oil 0.15

[0028] Cinnamon oil 0.06

[0029] Ginger essential oil 0.35

[0030] Anise oil 0.25

[0031] 3-Methylthiopropanal 0.15

[0032] trans-2-trans-4-decadienal 0.05

[0033] α-furfuryl sulfide 0.3

[0034] 3-Tetrahydrothiophene 0.1

[0035] Dimercaptoacetone 0.08

[0036] Bis(2-methyl-3-furyl) disulfide 0.2

[0037] Difurfuryl sulfide 0.06

[0038] 2-Methyltetrahydrofuranthiol 0.03

[0039] Soy salad oil 97.34

[0040] The production process is: soybean salad oil 97.34KG, ethyl maltol 0.8KG, 2-acetyl pyrazine 0.08KG, clove oil 0.15KG, cinnamon oil 0.06KG, ginger essential oil 0.35KG, anise oil 0.25KG, 3 -Methylthiopropionaldehyde 0.15KG, trans-2-trans-4-decadienal 0.05KG, α-furfuryl sulfide 0.3KG, 3-tetrahydrothiophenone 0.1KG, dimercaptoacetone 0.08KG, bis (2-Methyl-3-furyl) disulfide 0.2KG, bisfurfuryl sulfide 0.06KG, 2-methyl...

Embodiment 2

[0043] The ratio of producing 100KG chicken essence is:

[0044] Ethyl Maltol 0.5

[0045] 2-acetylpyrazine 0.05

[0046] Clove oil 0.1

[0047] Cinnamon Oil 0.05

[0048] Ginger essential oil 0.3

[0049] Anise oil 0.2

[0050] 3-Methylthiopropanal 0.05

[0051] trans-2-trans-4-decadienal 0.01

[0052] α-furfuryl sulfide 0.2

[0053] 3-Tetrahydrothiophene 0.05

[0054] Dimercaptoacetone 0.01

[0055] Bis(2-methyl-3-furyl) disulfide 0.1

[0056] Difurfuryl sulfide 0.01

[0057] 2-Methyltetrahydrofuranthiol 0.01

[0058] Soy salad oil 98.36

[0059] The production process is: soybean salad oil 98.36KG, ethyl maltol 0.5KG, 2-acetyl pyrazine 0.05KG, clove oil 0.1KG, cinnamon oil 0.05KG, ginger essential oil 0.3KG, anise oil 0.2KG, 3 -Methylthiopropanal 0.05KG, trans-2-trans-4-decadienal 0.01KG, α-furfuryl sulfide 0.2KG, 3-tetrahydrothiophenone 0.05KG, dimercaptoacetone 0.01KG, bis (2-Methyl-3-furyl) disulfide 0.1KG, bisfurfuryl sulfide 0.01KG, 2-methyltetrahydrofura...

Embodiment 3

[0062] The ratio of producing 100KG chicken essence is:

[0063] Ethyl maltol 1.0

[0064] 2-acetylpyrazine 0.1

[0065] Clove oil 0.2

[0066] Cinnamon Oil 0.1

[0067] Ginger essential oil 0.4

[0068] Anise oil 0.3

[0069] 3-Methylthiopropanal 0.2

[0070] trans-2-trans-4-decadienal 0.1

[0071]α-furfuryl sulfide 0.4

[0072] 3-Tetrahydrothiophene 0.2

[0073] Dimercaptoacetone 0.1

[0074] Bis(2-methyl-3-furyl) disulfide 0.3

[0075] Difurfuryl sulfide 0.1

[0076] 2-Methyltetrahydrofuranthiol 0.05

[0077] Soy salad oil 96.45

[0078] The production process is: soybean salad oil 96.45KG, ethyl maltol 1.0KG, 2-acetyl pyrazine 0.1KG, clove oil 0.2KG, cinnamon oil 0.1KG, ginger essential oil 0.4KG, anise oil 0.3KG, 3 -Methylthiopropionaldehyde 0.2KG, trans-2-trans-4-decadienal 0.1KG, α-furfuryl sulfide 0.4KG, 3-tetrahydrothiophenone 0.2KG, dimercaptoacetone 0.1KG, bis (2-Methyl-3-furyl) disulfide 0.3KG, bisfurfuryl sulfide 0.1KG, 2-methyltetrahydrofuran mercap...

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PUM

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Abstract

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

Description

technical field [0001] The invention relates to a food additive, in particular to an edible chicken essence. Background technique [0002] The traditional chicken flavor is not realistic enough, and the flavor of the natural stewed chicken is not strong, which affects the flavor of the finished food, making the natural aroma of the finished food not obvious, not realistic, with a short fragrance retention time and unstable aroma. These phenomena are widely used in snack foods. , (chicken essence, chicken powder, chicken juice, etc.) condiments are particularly easy to produce; and traditionally used chicken flavors often use a large amount of chemical synthetic raw materials, the compatibility is not good enough during deployment, lack of natural stewed chicken flavor, and it is easy to produce chemical smell , resulting in bad flavor and unwelcome by consumers. Contents of the invention [0003] The object of the present invention is to address the above-mentioned defici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 林坚向永波
Owner GUANGZHOU TIANHUI FOOD
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