Method of preparing pure natural chicken extract flavour liquid and flavour liquid prepared by utilizing same

A production method and technology of seasoning liquid, which are applied in application, food preparation, food science and other directions, can solve the problems of low proportion of authentic ingredients of natural chicken, which is not conducive to human health, etc., and achieve rich nutrition, delicious taste and mellow aroma, The unique effect of the production process

Active Publication Date: 2009-09-02
GUANGDONG JIAHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of these products is that the proportion of natural chicken ingredients is very low, and they all contain synthetic spices that are not conducive to human health as a modification and supplement of chicken flavor and aroma.

Method used

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  • Method of preparing pure natural chicken extract flavour liquid and flavour liquid prepared by utilizing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] First, take 10kg of fresh chicken rack and cut into pieces, add 400g of salt, 100g of glucose, 50g of white wine, 20g of phosphate, 2g of Yunnan green pepper oleoresin, roll and knead evenly, and marinate and ferment at 3°C ​​for 72 hours; then put it in the above distillation equipment 1.5 hours under the pressure of 0.15MPa; finally, collect the distillate, cool it to remove oil, filter it through a 100-mesh sieve, heat it at 100°C for 10 minutes, and then fill it to obtain 1.68kg of clear juice.

Embodiment 2

[0044] First, take 10kg of fresh chicken racks and cut them into pieces, add 300g of salt, 150g of glucose, 32g of white wine, 25g of phosphate, 2.5g of Yunnan green pepper oleoresin, roll and knead evenly, and marinate and ferment at 2°C for 48 hours; then put it in the above distillation In the equipment, steam under 0.16MPa pressure for 2 hours; finally, collect the distillate, cool it to remove oil, filter it through a 100-mesh sieve, heat it at 100°C for 10 minutes, and then fill it to obtain 1.70kg of clear juice.

Embodiment 3

[0046]First, take 10kg of fresh chicken rack and cut into pieces, add 500g of salt, 50g of glucose, 60g of white wine, 30g of phosphate, 3g of Yunnan green pepper oleoresin, roll and knead evenly, pickle and ferment at 4°C for 60 hours at low temperature; then put it in the above distillation equipment In the process, steam for 2 hours under 0.15MPa pressure; finally, collect the distillate, cool it to remove oil, filter it through a 100-mesh sieve, heat it at 100°C for 10 minutes, and then fill it to obtain 1.69kg of clear juice.

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Abstract

The invention relates to a method of preparing pure natural chicken extract flavour liquid and the flavour liquid prepared by utilizing the same. The method of preparing chicken extract flavour liquid comprises the steps of taking chicken skeleton with low price as the raw material, curing and fermenting the chicken skeleton with curing agent at low temperature, distilling the body fluid of the fresh chicken in a water-resisting mode under the condition of pressure distillation to obtain distillate, removing the grease on the upper layer of the distillate by cooling, filtering the distillate to obtain transparent clear extraction, and heating and sterilizing the transparent clear extraction to obtain the chicken extract flavour liquid. The preparation process of the chicken extract flavour liquid provided by the invention is unique and is easy to realize and more reasonably and effectively extracts the natural chicken flavour components. The obtained chicken extract flavour liquid is rich of a great deal of amino acid and peptide components, contains no food additive, is transparent and has delicious taste and abundant nutrition.

Description

technical field [0001] The present invention relates to the field of catering industry and household cooking condiments, more specifically, to a chicken sauce seasoning liquid, especially to a method for making a pure natural and healthier chicken sauce seasoning liquid and using the method to prepare seasoning liquid. Background technique [0002] In 1908, Japanese Ikeda Kikunae first extracted disodium glutamate (MSG) from kelp as an umami agent, and the era of human use of amino acid umami agents has come. [0003] In 1968, the Japanese miso company successively extracted 5-inosinic acid (IMP) from beef and 5-guanylic acid (GMP) from shiitake mushrooms. These two substances are collectively referred to as nucleotide umami taste agents, and the umami taste agents with the trade name I+G are obtained by mixing the two in a weight ratio of 50%. [0004] Relevant experiments in 1974 confirmed that MSG and I+G have a synergistic effect of increasing freshness. For example, 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 陈志雄
Owner GUANGDONG JIAHAO FOOD
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