Method for preparing light type chicken bouillon seasoning

Abstract

A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.

Description

technical field [0001] The invention discloses a preparation method of mild chicken juice seasoning, in particular to a method for preparing chicken juice seasoning by using chicken enzymatic hydrolyzate and chicken skeleton enzymolyzed polypeptide, and belongs to the technical field of seasoning processing. Background technique [0002] my country is the country that raises the most livestock and poultry such as pigs, cattle, sheep, chickens, and ducks in the world, accounting for 1 / 4 of the world's total meat production, and is the world's largest meat-eating country. Livestock bones account for 20% to 30% of their body weight, and are a by-product of meat processing with very high nutritional value. [0003] At present, the development and utilization of livestock and poultry bones has been paid attention to by countries all over the world. Japan, the United States, Denmark, Sweden and other countries are in the forefront of the world in the development and utilization of...

AI Technical Summary

Problems solved by technology

[0010] Although the research on the production of meat flavors or seasonings based on the Maillard reaction is gradually increasing, most of them focus on the optimization of the Maillard reaction conditions or the selection of some ingredients. For the basic raw material of enzymolysis solution There are few reports on the influence of peptide segment distribution or degree of hydrolysis on the flavor of Maillard reaction products and the difference between chicken sauce seasoning with mild taste and chicken sauce flavor substances with strong head aroma. Adding protein polypeptides with taste effect is rarely reported

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