Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chicken flavoring produced by thermal reaction and preparation method thereof

A chicken flavor essence and heat reaction technology, applied in the field of food materials, can solve the problems of thin meat flavor flavor, unsatisfactory image authenticity, poor taste, etc., and achieve the effects of rich taste, enhanced meat flavor characteristics, and enhanced cooking sense.

Active Publication Date: 2013-06-12
TIANJIN CHUNFA BIO TECH GRP
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat flavor is a food additive widely used in meat products, condiments, chicken essence and other products. It has developed rapidly since the 1990s. The traditional preparation method of meat flavor is to season it with various spices. However, due to the limitation of the types of spices used, the prepared meat flavor essence has a weak fragrance and poor taste
Another preparation method that has been used more in recent years is to produce meat flavors by combining hydrolyzed plants, animal protein base materials and flavoring, and its fidelity is not ideal

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chicken flavoring produced by thermal reaction and preparation method thereof
  • Chicken flavoring produced by thermal reaction and preparation method thereof
  • Chicken flavoring produced by thermal reaction and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012]

[0013]

[0014] Mix the above raw materials uniformly and heat to 120°C, keep the heat for 4 hours, and cool down to obtain the natural chicken heat reaction flavor.

Embodiment 2

[0016]

[0017] Mix the above-mentioned raw materials uniformly and heat to 120°C, heat-retain for 3 hours, and cool to obtain the natural chicken heat-reactive essence.

Embodiment 3

[0019]

[0020]

[0021] Mix the above raw materials uniformly and heat to 120°C, keep the heat for 4 hours, and cool down to obtain the natural chicken heat reaction flavor.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a chicken flavoring produced by thermal reaction and a preparation method thereof. The chicken flavoring is characterized by being prepared from the raw materials of chicken extractives, lysine, glycocoll, alanine, vitamin B1, hydrolyzed vegetable protein liquid, chicken oil, yeast extract, monosodium glutamate, ginger powder, onion powder and glucose by adopting a corresponding preparation process. The flavoring has the characteristics of stronger meat flavor characteristic, high similarity degree and rich taste. The flavoring with integration of good fragrance and taste can be widely applied to the fields such as meat products, instant noodles flavorings, chicken essences and the like as a high-quality chicken flavoring.

Description

technical field [0001] The invention belongs to the field of food materials, in particular to a chicken flavor essence and a preparation method thereof. Background technique [0002] Meat flavor is a food additive widely used in meat products, condiments, chicken essence and other products. It has developed rapidly since the 1990s. The traditional preparation method of meat flavor is to season it with various spices. However, due to the limitation of the types of spices used, the prepared meat flavor essence has a weak fragrance and poor taste. Another preparation method that has been used more in recent years is to produce meat flavors by combining hydrolyzed plants, animal protein base materials and flavoring, but its fidelity is not ideal. Contents of the invention [0003] In order to solve the above technical problems, the invention provides a heat-reactive chicken flavor essence and a preparation method thereof. [0004] Specifically, the present invention provides...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田淑会刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com