Spicy chicken essence and process for producing same

A technology of spicy chicken and flavor, applied in application, food preparation, food science, etc., can solve problems such as research on the exclusive flavor of spicy chicken

Inactive Publication Date: 2011-06-15
厦门市顶味兴业香料发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the flavor of local special dishes, and eve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Ethyl Maltol 0.75

[0033] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.50

[0034] 2-acetylpyrazine 0.02

[0035] Methylcyclopentenolone 0.50

[0036] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.03

[0037] 2-methyl-3-mercaptofuran 0.05

[0038] 2,4-Decadienal 0.02

[0039] 4,5-dihydro-3(2H)thienone 0.01

[0040] 2-Methyl-tetrahydrofuran-3-thiol 0.01

[0041] 2-Mercapto-3-butanol 0.05

[0042] trans-2-cis-6-nonadienal 0.001

[0043] Dipropyl disulfide 0.01

[0044] Pepper essential oil 0.50

[0045] Chili essential oil 0.30

[0046] Black pepper essential oil 0.2

[0047] White pepper oleoresin 0.1

[0048] Ginger essential oil 0.02

[0049] Anise oil 0.04

[0050] Garlic essential oil 0.02

[0051] Cinnamon essential oil 0.03

[0052] soybean oil 96.839

[0053] The content unit of each component is mass percent

[0054] Production Process:

[0055] Raise the temperature of all soybean oil to 40℃~80℃, add ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone...

Embodiment 2

[0059] Ethyl Maltol 1.50

[0060] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 1.00

[0061] 2-acetylpyrazine 0.04

[0062] Methylcyclopentenolone 1.00

[0063] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.06

[0064] 2-methyl-3-mercaptofuran 0.15

[0065] 2,4-Decadienal 0.20

[0066] 4,5-dihydro-3(2H)thienone 0.05

[0067] 2-Methyl-tetrahydrofuran-3-thiol 0.02

[0068] 2-Mercapto-3-butanol 0.20

[0069] trans-2-cis-6-nonadienal 0.02

[0070] Dipropyl disulfide 0.05

[0071] Pepper Essential Oil 5.0

[0072] Chili Essential Oil 3.0

[0073] Black Pepper Essential Oil 2.0

[0074] White Pepper Oleoresin 1.0

[0075] Ginger essential oil 0.5

[0076] Anise Oil 1.0

[0077] Garlic essential oil 0.2

[0078] Cinnamon oil 0.5

[0079] Glyceryl triacetate 82.51

[0080] Production Process:

[0081] Raise the whole amount of triacetin to 40℃~80℃, add ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-acetylpyrazine, methyl Add cyclopentenolone and 2,5-dimethyl-2,5-dihydr...

Embodiment 3

[0085] Ethyl maltol 1.125

[0086] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.75

[0087] 2-acetylpyrazine 0.03

[0088] Methylcyclopentenolone 0.75

[0089] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.045

[0090] 2-methyl-3-mercaptofuran 0.1

[0091] 2,4-Decadienal 0.11

[0092] 4,5-dihydro-3(2H)thienone 0.03

[0093] 2-Methyl-tetrahydrofuran-3-thiol 0.015

[0094] 2-Mercapto-3-butanol 0.125

[0095] trans-2-cis-6-nonadienal 0.011

[0096] Dipropyl disulfide 0.03

[0097] Pepper Essential Oil 2.75

[0098] Chili essential oil 1.65

[0099] Black pepper essential oil 1.1

[0100] White pepper oleoresin 0.55

[0101] Ginger essential oil 0.26

[0102] Anise oil 0.52

[0103] Garlic essential oil 0.11

[0104] Cinnamon essential oil 0.265

[0105] Glyceryl caprylate 89.674

[0106] Production Process:

[0107] Raise the temperature of the whole amount of caprylic acid glyceride to 40°C-80°C, add ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-acetylpyrazine,...

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PUM

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Abstract

The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.

Description

technical field [0001] The invention relates to a liquid-prepared salty food essence, in particular to a spicy chicken essence with special dish flavor and a production process thereof. Background technique [0002] The development of Chinese salty flavors has always benefited from China's extensive and profound food culture. Various changes derived from flavor differences are vividly expressed in Chinese food culture. With the increasing demand for domestic salty flavors, from the broad and profound Discovering new flavors from the essence of various local dishes is an important direction for the research and development of salty food flavors. At present, there are few studies on the flavor of local special dishes, and even less research on the exclusive flavor of the popular special dish spicy chicken. In recent years, the flavor essence of characteristic dishes has attracted more and more attention from insiders. In order to simulate a kind of spicy chicken essence with ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 李欣
Owner 厦门市顶味兴业香料发展有限公司
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