Yeast extract with chicken flavor and production method thereof
A technology for yeast extract and production method, which is applied in the fields of food science, food preparation, application, etc., can solve the problem of not finding the production method of yeast extract, etc., so as to enhance the characteristic flavor, rich aroma, and enhance the aroma and taste of chicken. Effect
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Embodiment 1
[0064] The present embodiment produces the raw material (1000kg) of chicken flavor type yeast extract and comprises the component of following weight:
[0065] Chicken 200kg;
[0066] 20kg of water;
[0067] Neutral protease 0.1kg;
[0068] Yeast extract 330kg;
[0069] Accessories: HVP400kg, monosodium glutamate 8kg, salt 10kg, sucrose 9kg, chicken oil 24kg, vitamin B1 2kg, alanine 10.2kg, I+G (the weight of 5′~disodium inosinate and 5′~disodium guanylate ratio of 1:1 mixture) 0.8kg;
[0070] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:
[0071] (1) Remove the fatty oil, bones, tendons, etc., weigh the lean meat, cut the lean meat into pieces, slice and shred it, put it into a grinder, grind the meat, and finally make it into meat paste ;
[0072] (2) Put the meat paste into the sandwich pot, add water to the temperature, heat up to 85°C for 30 minutes, ...
Embodiment 2
[0080] This embodiment produces the raw material of chicken flavor type yeast extract and comprises the component of following weight:
[0081] Chicken 180kg;
[0082] 18kg of water;
[0083] Yeast extract 300kg;
[0084] Neutral protease 0.05kg;
[0085] Excipients: HVP400kg, monosodium glutamate 14kg, salt 10kg, sucrose 9kg (specifically what is sugar sucrose), chicken oil 24kg, vitamin B1 2kg, alanine 10kg, I+G (5′~disodium inosinate and 5′~ The weight proportion of disodium guanylate is 1: 1 mixture) 1kg;
[0086] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:
[0087] (1), prepare meat puree according to the method for embodiment 1;
[0088] (2), put the chicken into the jacketed pot, add water, heat up to 95°C for 40 minutes, keep the temperature, and stir, so that the color of the meat puree changes from red to light, then stop, and reduce the tempera...
Embodiment 3
[0094] This embodiment produces the raw material of chicken flavor type yeast extract and comprises the component of following weight:
[0095] Chicken 200kg;
[0096] 18kg of water;
[0097] Yeast extract 330kg;
[0098] Neutral protease 0.2kg;
[0099] Accessories: HVP380kg, monosodium glutamate 14kg, salt 10kg, sucrose 8kg, chicken oil 25kg, vitamin B1 2kg, alanine 10kg, I+G (the weight formula of 5′~disodium inosinate and 5′~disodium guanylate ratio of 1:1 mixture) 1kg;
[0100] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:
[0101] (1), prepare meat puree according to the method for embodiment 1;
[0102] (2) Put the chicken into the sandwich pot, add water, heat up to 90°C for 35 minutes, keep the temperature, and stir, so that the color of the meat puree changes from red to light, then stop, and reduce the temperature in 25 minutes Cool down from 90...
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