A Chicken Oily Flavor

A technology for chicken oil and essence, which is applied in the field of food additives to achieve the effects of good aroma and good stability

Inactive Publication Date: 2011-12-21
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 chicken oil-like essence with vivid flavor, mellow aroma and

Method used

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  • A Chicken Oily Flavor
  • A Chicken Oily Flavor
  • A Chicken Oily Flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw material formula is shown in Table 1:

[0024]

[0025]

[0026] The method for preparing the above-mentioned chicken oil-like flavor includes the following steps:

[0027] Dilute the monomer fragrant raw materials of items 1-24 except for the 25 first-level soybean oil in Table 1 with the first-level soybean oil to the respective mass concentrations in Table 1, and after the dilution is completed, follow the dilutions described in Table 1 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.

[0028] The above monomer fragrance raw materials are all commercially available products, and all can be directly purchased from the market.

Embodiment 2

[0030] The raw material formula is shown in Table 2:

[0031]

[0032]

[0033] The method for preparing the above-mentioned chicken oil-like flavor includes the following steps:

[0034] Dilute the monomer fragrant raw materials of items 1-24 except for the 25 first-level soybean oil in Table 2 with the first-level soybean oil to the respective mass concentrations in Table 2, and follow the dilutions described in Table 2 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 prepare a full 100% flavor product.

[0035] The above monomer fragrance raw materials are all commercially available products, and all can be directly purchased from the market.

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PUM

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Abstract

The invention relates to a chicken oily essence, which consists of the following components: 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), 1,6-hexanedithiol , furanone, dimethyl trisulfide, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethyl-3-furanthiol, 3-methylthiopropanal , 4-methyl-5-hydroxyethylthiazole, 2,6-dimethylpyrazine, 2,4-decadienal, 2,4-nonadienal, furfuryl mercaptan, 1-octene- 3-Keto, distilled ginger oil, clove oil, 2-acetylfuran, nonanal, 4-ethylguaiacol, soy sauce ketone, 3-methylthiopropanol, trans-2-hexenal, 3- Methyl-2-butanone and soybean oil. The final formulated essence has a strong chicken flavor, can provide good chicken aroma and fragrance to soybean products, and has good aroma and fragrance stability.

Description

Technical field [0001] The invention relates to a food additive, in particular to a chicken oil-like flavor. 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 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 production, six months or one year sales model. Due...

Claims

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Application Information

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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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