Method for preparing natural chicken meat flavor

A chicken flavor essence, chicken technology, applied in food preparation, application, food science and other directions, can solve the problems of low intensity, affecting customer use, losing market and so on

Inactive Publication Date: 2009-12-09
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meat flavor products obtained after the Maillard reaction have a realistic flavo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In the reaction kettle, add 68 parts of concentrated chicken hydrolyzate with a concentration of 50% by weight of solids, 2.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 1 part of DL-alanine, and L-cysteine 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 10 parts of refined chicken oil, 0.6 parts of pureed green onion, 0.7 parts of pureed ginger, and 12 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain chicken flavor essence.

Embodiment 2

[0036] 90 parts of concentrated chicken hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 0.5 part of DL-alanine, and 0.5 part of L-cysteine ​​were successively added in the reaction kettle. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 11.7 parts of refined chicken oil, 0.7 parts of pureed green onion, 0.8 parts of pureed ginger, and 14 parts of table salt. Stir for 30 minutes and heat up. The reaction temperature is controlled at 116-117° C., and the reaction time is 1.5 hours. After the reaction, the temperature was lowered to 60° C., and passed through a 40-mesh vibrating sieve to obtain chicken flavor essence.

Embodiment 3

[0038] In the reaction kettle, add 90 parts of concentrated chicken hydrolyzate with a concentration of 30% by weight of solids, 1.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of DL-alanine, and L-cysteine 0.5 parts of acid, VB 1 0.7 parts of VC, 2 parts of VC, 20 parts of refined chicken oil, 2 parts of pureed green onion, 2 parts of pureed ginger, and 20 parts of table salt. Stir for 10 minutes and heat up. The reaction temperature is controlled at 95-97° C., and the reaction time is 4 hours. After the reaction, the temperature was lowered to 40° C., and passed through a 40-mesh vibrating sieve to obtain chicken flavor essence.

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PUM

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Abstract

The invention relates to a method for preparing a natural chicken meat flavor, which is characterized by mixing and stirring concentrated chicken meat hydrolysate, reducing sugar, amino acid, fat, VB1, VC, congni, ginger paste and salt for 1-30min and then heating up the mixture, carrying out Millard reaction on the mixture at the temperature of 90-130 DEG C for 0.5-4h, reducing the temperature to 40-60 DEG C after the reaction, screening the mixture by a 40-mesh vibrating screen to obtain the chicken meat flavor; wherein, the concentrated chicken meat hydrolysate is 50-90 parts, reducing sugar 1-10 parts, amino acid 1-10 parts, fat 5-20 parts, VB1 0.5-5 parts, VC 0.5-5 parts, congni 0.5-2 parts, ginger paste 0.5-2 parts and salt 5-20 parts; the percentage concentration of the solid content in the concentrated chicken meat hydrolysate by weight is 30-80.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavor essence, in particular to a method for preparing natural meat flavor essence by using concentrated chicken hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reaction kettle in a certain proportion to carry out the Maillard reaction (reaction between amino acids and reducing sugars), and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and (or) natural equivalent spices and solvents (such as: ethanol, propylene glycol, salad oil, etc.) into the batching tank in a certain proportion and mix them evenly to obtain the bl...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/231A23L27/00A23L27/10A23L27/21A23L27/26
Inventor 李文方邢海鹏
Owner 天津市春升清真食品有限公司
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