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Formulated chicken oily essence and preparation method thereof

A chicken oil and preparation type technology is applied in the field of food additives to achieve the effects of good chicken aroma, good stability and good aroma and fragrance

Inactive Publication Date: 2013-04-03
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended chicken oil-like essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, which can solve the problem of the stability of the aroma and fragrance of chicken oil-like essence in soybean products

Method used

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  • Formulated chicken oily essence and preparation method thereof
  • Formulated chicken oily essence and preparation method thereof
  • Formulated chicken oily essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw material formula is shown in Table 1:

[0022]

[0023]

[0024] The method for preparing the above-mentioned chicken oil-like flavor includes the following steps:

[0025] Dilute the monomer fragrant raw materials of items 1-24 except for item 25 first-level soybean oil in Table I with the first-level soybean oil to the respective mass concentrations in Table 1, and follow the dilutions described in Table I after the dilution is completed The weight percentage of the addition amount is combined, and finally the first-grade soybean oil is used as a solvent to make a full 100% flavor product.

[0026] The above monomer fragrance raw materials are all commercially available products, and all can be directly purchased from the market.

Embodiment 2

[0028] The raw material formula is shown in Table 2:

[0029]

[0030]

[0031] The method for preparing the above-mentioned chicken oil-like flavor includes the following steps:

[0032] Dilute the monomer fragrant raw materials of items 1-24 except for item 25 of the first-level soybean oil in Table 2 with the first-level soybean oil to the corresponding mass concentration in Table 2. After the dilution is completed, follow the diluents described in Table 2 The weight percentage of the addition amount is combined, and finally the first-grade soybean oil is used as a solvent to prepare a full 100% flavor product.

[0033] The above monomer fragrance raw materials are all commercially available products, and all can be directly purchased from the market.

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Abstract

The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.

Description

Technical field [0001] The invention relates to a food additive, in particular to a preparation type chicken oily flavor and a preparation method thereof. Background technique [0002] Soy products are my country's traditional cuisine, and the taste and low price advantages of traditional soy products are important factors that cannot be ignored in product development. As the pace of life of people in today's society is getting faster and faster, and their living habits are constantly changing. In addition to the daily essential foods, more and more people will pay attention to some health foods. The health functions of soy products are now being More and more people recognize that the current soy products such as individually packaged soy products are more and more popular with consumers for their unique taste, low price, and exquisite packaging. It is shifting from traditional production to modern production, from the previous same-day production, the same-day sales to today's...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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