Composite flavoring and production method thereof

A technology of flavor seasoning and production method, applied in the field of seasoning, can solve the problems of lack of nutrients, single flavor and aroma, and achieve the effects of good flavor, good product quality, and improvement of technical level and market competitiveness.

Inactive Publication Date: 2012-07-04
GUANGDONG INST OF MICROORGANISM +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims at the problems of single flavor and aroma and lack of nutritional components in current meat flavor seasonings, and provides a compound flavor seasoning of Cordyceps militaris-flavored chicken with unique flavor, delicious taste and good health care function and its production method

Method used

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  • Composite flavoring and production method thereof
  • Composite flavoring and production method thereof
  • Composite flavoring and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Take 10 grams of dried Cordyceps militaris and add it to 200 milliliters of water, soak for 60 minutes, add 1200 grams of clean chicken into the soaking liquid, then add 6000 milliliters of water, heat and cook. Pick up the cooked chicken and Cordyceps militaris and crush it with a meat grinder, mix it with the juice and put it into a colloid mill to grind it into a slurry, microwave it for 10 seconds, adjust the pH value to 8.5 with NaOH solution, and hydrolyze it at 90°C 2 hours; use citric acid solution to adjust the pH of the hydrolyzate to 8.5, add 0.1% alkaline protease of chicken mass, and enzymolyze at 60°C for 6 hours, add to every 100ml of enzymolysis mixture: 0.5g leucine, 0.8 g cysteine, 6g sucrose, 12g monosodium glutamate, 1g maltodextrin, 0.02g ascorbic acid, 12g salt, 1.0g I+G, 0.003g BHT, stir well and heat at 80°C for 6 hours to obtain compound flavor seasoning material.

[0042] The compound flavor seasoning conforms to the commercial standard for ch...

Embodiment 2

[0044] Take 30 grams of dried Cordyceps militaris and add it to 700 ml of water, soak for 60 minutes, add 4.5 kg of clean chicken into the soaking liquid, add 30,000 ml of water, heat and cook until cooked. Pick up the cooked chicken and Cordyceps militaris and crush them with a meat grinder, mix them with the juice and put them into a colloid mill to grind them into a slurry, microwave them for 20 seconds, adjust the pH value to 9.5 with NaOH solution, and hydrolyze at 95°C for 1.5 hours; Use citric acid solution to adjust the pH of the hydrolyzate to 8.5, add 0.2% alkaline protease of the mass of chicken, and enzymolyze at 60°C for 4 hours, and add: 0.6g leucine, 1.0g cysteine ​​to every 100ml enzymolysis mixture amino acid, 5g sucrose, 8g monosodium glutamate, 3g maltodextrin, 0.01g ascorbic acid, 15g salt, 0.8g I+G, 0.001g BHT, stir well and heat at 92°C for 3 hours to obtain the compound flavor seasoning.

[0045] The compound flavor seasoning conforms to the commercial s...

Embodiment 3

[0047] Take 100 grams of dried Cordyceps militaris and add it to 3000 milliliters of water, soak for 60 minutes, add 20 kilograms of clean chicken legs to the soaking liquid, add 150000 milliliters of water, heat and cook. Pick up the cooked chicken and Cordyceps militaris and crush them with a meat grinder, mix them with the juice and put them into a colloid mill to grind them into a slurry, microwave them for 25 seconds, adjust the pH value to 8.5 with NaOH solution, and hydrolyze at 92°C for 2 hours; Use citric acid solution to adjust the pH of the hydrolyzate to 8.0, add 0.25% alkaline protease of the mass of chicken leg meat, enzymolyze at 60°C for 5 hours, add: 0.5g leucine, 0.8g half Cystine, 6g sucrose, 10g monosodium glutamate, 2g maltodextrin, 0.03g ascorbic acid, 12g salt, 1.0g I+G, 0.002g BHT, stir well and heat at 88°C for 4 hours to obtain the compound flavor seasoning.

[0048] The compound flavor seasoning conforms to the commercial standard for chicken juice s...

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Abstract

The invention discloses a composite flavoring and a production method thereof. The composite flavoring comprises cordyeps militaris and chicken meat serving as main raw materials, wherein the raw materials are crushed by using ultrasonic sound to improve extraction rate of nutritive materials and flavoring substances; the raw materials are enzymolyzed by composite protease; auxiliary materials such as leucine and the like are added for thermal reaction; and thus a composite flavoring of the cordyeps militaris and the chicken meat, which is a high-grade flavoring with unique flavor and good health-care function, is produced. The flavoring has the fresh flavors of the cordyeps militaris and the chicken meat, has the unique fresh fragrant characteristic by flavor producing reaction, has special nutritive components and is a novel high-grade flavoring with good development and application prospect. The composite flavoring can be widely applied to seasoning soups, noodle soup ingredients, hot pot soup ingredients and optional ingredients, stuffing of fast-frozen foods, home soups, steamed foods, boiled foods, fried foods, stewed foods, cold and dressed foods, barbecue and the like, is applied to special health-care foods and belongs to high-grade meat flavoring products.

Description

Technical field: [0001] The invention relates to a seasoning and a production method thereof, in particular to a compound flavor seasoning for chicken with Cordyceps militaris flavor and a production method thereof. Background technique: [0002] The main function of seasoning is to give food good color, aroma and taste. Along with economic and social progress, people's living standards continue to improve. On the one hand, the nutritional and health effects of seasonings are getting more and more attention. On the other hand, there are new requirements for the variety, quality, taste and flavor of seasonings. Therefore, it is the development direction of the flavor seasoning to develop the fermented or non-fermented composite series seasonings with novel fragrance and umami taste. [0003] At present, the domestic production of meat-flavored flavors mostly uses meat as the main raw material, and the meat-flavored flavors and seasonings are basically produced, which have a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/228A23L1/29A23L27/22A23L33/00
Inventor 柏建玲吴清平莫树平孔慧清张菊梅卢秋雁李雄
Owner GUANGDONG INST OF MICROORGANISM
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