A method of preparation of native chicken flavor fragrance

A technology of flavor and essence, which is applied in the field of preparation of local chicken flavor essence, can solve the problems of losing the market, affecting customer use, low strength, etc., and achieve the effect of strong cooking feeling, increased strength and full flavor

Active Publication Date: 2011-12-21
宁夏春升源生物科技有限公司
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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 flavor and a sense of cooking, but the intensity is low
Affected the use of customers and lost the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Add 50 parts of concentrated chicken hydrolyzate, 4 parts of glucose, 0.5 part of glycine, 0.5 part of cysteine ​​hydrochloride, 2 parts of thiamine hydrochloride, and oil 10 parts, 14 parts of water, 10 parts of salt, 6 parts of monosodium glutamate, 2 parts of minced ginger, and 1 part of minced green onion. Stir for 20 minutes and heat up. The reaction temperature was controlled at 108° C., and the reaction time was 1 hour. After the reaction was completed, the temperature was lowered to 40° C., and passed through a 20-mesh vibrating sieve to obtain the local chicken flavor essence.

[0031] Example 1

[0032] 50 parts of concentrated chicken hydrolyzate, 4 parts of D-xylose, 0.5 part of glycine, 0.5 part of cysteine ​​hydrochloride and 2 parts of thiamine hydrochloride were added successively in the reaction kettle. 10 parts of oil, 14 parts of water, 10 parts of salt, 6 parts of monosodium glutamate, 2 parts of minced ginger, and 1 part of minced green onion. St...

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PUM

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Abstract

The invention provides a preparation method for flavor essence of native chickens, which comprises the following steps of: mixing 30-80 parts of concentrated chicken hydrolyzate, 2-20 parts of amino acid, 1-10 parts of reducing sugar, 2-20 parts of grease, 10-30 parts of water, 0-15 parts of common salt, 5-10 parts of monosodium glutamate, 1-5 parts of diced green onion and 1-5 parts of bruised ginger and stirring for 10-30 minutes; raising the temperature by heating; carrying out Maillard reaction at the reaction temperature of 100-180DEG C for 0.5-1.5 hours; after the reaction is finished, reducing the temperature to be 40-60DEG C, passing through a vibration sieve with 20 meshes and discharging to obtain the flavor essence of the native chickens, wherein the weight percentage of solid content in the concentrated chicken hydrolyzate is 30-60 percent. According to the preparation method disclosed by the invention, the characteristics such as fuller flavor, stronger cooking feeling and remarkably-improved strength which are not endowed by general concentrated chicken hydrolyzate are obtained.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavor essence, and in particular relates to a preparation method of local chicken flavor essence. Background technique [0002] Salty food flavors have developed rapidly since the 1990s. The traditional production method of salty food flavor is as follows: the first step is to add various raw materials such as amino acids and reducing sugars into the reaction kettle in a certain proportion and carry out Maillard reaction (the reaction between amino acids and reducing sugars) at a certain temperature. reaction). 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 blended spices. The third step is to add the reaction spices, blended spices and other raw materials into the fast mixer according to a certain proportion ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 苗家芹刘鹏邢海鹏
Owner 宁夏春升源生物科技有限公司
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