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Chicken oily essence and preparation method thereof

A technology of chicken oil and essence, which is applied in the field of chicken oil-like essence and its preparation, which can solve the problems that the intensity of aroma and fragrance cannot meet the demand, the overall harmony is poor, and there is no price advantage, etc. It achieves outstanding cost performance, long-lasting fragrance, and strong cooking sense Effect

Active Publication Date: 2012-08-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing chicken flavor products have low authenticity, weak meat texture, unstable fragrance retention, poor overall harmony, especially the intensity of aroma and fragrance cannot meet the demand, low cost performance, and no price advantage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of chicken oily essence, comprising the steps of:

[0018] 0.1 parts of 2-methyl-3-mercaptotetrahydrofuran, 02 parts of 2-methyl-3-mercaptofuran, 0.5 parts of 2,4-undecadienal, 0.8 parts of trans-2,4-decadienal 0.2 parts of mercaptofuran acetate, 02 parts of white pepper oleoresin, 0.2 parts of furfuryl mercaptan, 0.1 part of 2-mercapto-3-butanol, 02 parts of 3-methylthiopropanol, ginger oil (cold press) 0.4 parts, trans-2,4-nonadienal 0.4 parts, salad oil 96.7 parts and mix well.

Embodiment 2

[0020] A preparation method of chicken oily essence, comprising the steps of:

[0021] 0.15 parts of 2-methyl-3-mercaptotetrahydrofuran, 0.1 part of 2-methyl-3-mercaptofuran, 0.35 parts of 2,4-undecadienal, 0.7 parts of trans-2,4-decadienal 0.15 parts of mercaptofuran acetate, 0.3 parts of white pepper oleoresin, 0.3 parts of furfuryl mercaptan, 0.05 parts of 2-mercapto-3-butanol, 0.2 parts of 3-methylthiopropanol, ginger oil (cold press) 0.4 parts, trans-2,4-nonadienal 0.8 parts, added to 96.5 parts of salad oil and mixed evenly.

[0022] The parts involved in embodiments 1 and 2 are all parts by weight.

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PUM

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Abstract

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from the following raw materials: 2-methyl-3-sulfydryl tetrahydrofuran, 2-methyl-3-furanthiol, 2,4-undecadienal, trans,trans-2,4-decadienal, furanthiol acetate, furfurylmercaptan, 2-sulfydryl-3-butanol, 3-methylthiopropanol, ginger oil, white pepper oil resin, trans,trans-2,4-nonadienaldehyde and salad oil. The chicken oily essence has the characteristics of remarkable flavor, excellent meat quality, natural harmony and high image trueness. Compared with the traditional product in the market, under the same concentration favoring condition, the chicken oily essence has the advantages of high flavoring strength, high cooking property, fresh lasting and remarkable cost performance. The chicken oily essence has the irreplaceable function in the fields of chicken essence, seasoning and instant noodles.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a chicken oily essence and a preparation method thereof. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in flavoring and flavoring of instant food, puffed food and meat products. The color, aroma, taste and likeness of flavor essence have put forward higher requirements. [0003] Existing chicken essence products have low authenticity, weak meat texture, unstable fragrance retention, and poor overall harmony. In particular, the intensity of aroma and fragrance cannot meet the demand, and the price / performance ratio is not high, and t...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 郭聪
Owner TIANJIN CHUNFA BIO TECH GRP
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