Novel flavor chicken oil and preparation method thereof

A chicken oil and flavor technology, applied in the field of food additives, can solve the problems of insufficient flavor intensity and single flavor, and achieve the effects of prominent characteristic aroma, mellow taste, and overcoming the lack of taste.

Active Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the refined chicken oil has expanded application range, stable indicators, and improved chicken oil valu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Add glycine 10g, alanine 10g, cysteine ​​hydrochloride 20g, methionine 5g, arginine 10g, glucose 50g, D-xylose 5g, VB 1 50g, I+G 5g, scallion puree 5g, ginger puree 5g, onion powder 2g, anise powder 3g, angelica powder 2g, kaempferen powder 3g, refined chicken oil 600g, soybean salad oil 215g. Stir for 20 minutes and mix thoroughly, then heat up and control the reaction temperature at 130°C for Maillard reaction. The reaction time is 1 hour. After the reaction, cool down to 50°C. After standing at room temperature for 4 hours, take the upper layer of clear oil as the flavor. chicken fat.

Embodiment 2

[0021] Add glycine 15g, alanine 10g, cysteine ​​hydrochloride 30g, methionine 5g, leucine 10g, glucose 50g, D-xylose 10g, VB 1 30g, I+G 5g, scallion puree 3g, ginger puree 5g, onion powder 2g, anise powder 3g, angelica powder 2g, kaempferen powder 3g, strawberry powder 2g, refined chicken oil 500g, soybean salad oil 315g. Stir for 20 minutes and mix thoroughly, then heat up and control the reaction temperature at 140°C for Maillard reaction. The reaction time is 1 hour. After the reaction, cool down to 50°C. After standing at room temperature for 4 hours, take the upper layer of clear oil as the flavor. chicken fat.

Embodiment 3

[0023] Add glycine 10g, alanine 20g, cysteine ​​hydrochloride 15g, glutamic acid 15g, leucine 10g, proline 5g, glucose 40g, D-xylose 15g, VB 1 30g, VC15g, I+G 3g, green onion puree 8g, ginger puree 5g, anise powder 1g, angelica powder 3g, kaempferen powder 3g, grass grass powder 2g, white pepper powder 1g, Chinese prickly ash powder 2g, refined chicken oil 500g, sesame oil 50g , soybean salad oil 247g. Stir for 20 minutes and mix well, then heat up and control the reaction temperature at 120°C for Maillard reaction. The reaction time is 2 hours. After the reaction, cool down to 50°C. After standing at room temperature for 4 hours, take the upper layer of clear oil as the flavor. chicken fat.

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PUM

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Abstract

The invention provides flavor chicken oil and a preparation method thereof. The chicken oil is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-5 parts of VB1 (Vitamin B1), 0-5 parts of VC (Vitamin C), 0.1-3 parts of I+G, 0.1-5 parts of spice powder, 0.5-1 part of chive spread, 0.5-1 part of ginger spread and 60-95 parts of grease. The flavor chicken oil is prepared by undergoing a Maillard reaction on animal grease, plant grease and corresponding raw materials. By adopting the obtained flavor chicken oil, the defect of single utilization of an oxidized chicken fat flavor is overcome, the flavor strength is enhanced greatly, and the characteristic flavor is more outstanding; moreover, the flavor chicken oil has the advantages of strong chicken fragrance and thick mouthfeel; by adding a small amount of flavor chicken oil into a flavoring product, the chicken flavor and the mouthfeel can be improved; and the defect that the conventional product of similar types only has flavor and has poor mouthfeel is overcome.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a novel flavor chicken oil and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people's eating habits have undergone great changes, and the intake of meat has continued to increase. As an important source of meat, chicken output is constantly rising, followed by a by-product of chicken processing-chicken oil, and its output is also increasing significantly. Chicken oil is the oil refined from the fat in the abdominal cavity of chickens. Its color is light yellow and transparent, and it usually plays the role of adding flavor and color in cooking. [0003] In the processing of chicken fat, dry cooking is often used, but wet cooking is more advanced, and it is generally used in large-scale animal fat factories. The quality of the obtained products is better, but the investment is large. The factory is not suitable. In...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 戴永鑫郑宝良邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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