Chicken flavor essence and its preparation method

A flavor and chicken technology, which is applied in the field of chicken flavor flavor and its preparation, can solve the problems of low protein content, high protein source price, and large market price fluctuations, and achieve the effect of low cost and enhanced flavor intensity

Active Publication Date: 2012-10-17
天津味沁百家科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems of high protein source price, large market price fluctuation and low protein content of chicken flavor essence in the prior art, and provide a chicken flavor essence and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of barley worm larva enzymatic hydrolyzate, comprising the steps of:

[0027] Put 350g of washed and crushed barley worm larvae and 150g of distilled water into the reactor, add a mixture of 0.3g of papain and 0.3g of neutral protease, stir for 10min, adjust the pH value to 6.5~7.0, heat up, and the reaction temperature Enzyme hydrolyze at 65°C for 1.5h, heat up to 100°C to inactivate enzyme for 15min after enzymolysis, cool down to 45°C after inactivation, let stand at room temperature for 20min, filter through 40-mesh sieve, filter out residue, collect filtrate to obtain barley Worm larvae hydrolyzate.

Embodiment 2

[0029] A preparation method of barley worm larva enzymatic hydrolyzate, comprising the steps of:

[0030] Wash and crush 400g of barley worm larvae, put 100g of distilled water in the reactor, add a mixture of 0.5g of trypsin and 0.3g of neutral protease, stir for 8min, adjust the pH value to 6.0~7.0, heat up, and the reaction temperature is Enzyme hydrolyze at 63°C for 1 hour, heat up to 98°C to inactivate the enzyme for 20 minutes after enzymolysis, cool down to 50°C after inactivating the enzyme, let stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate to obtain barley worm larvae Enzyme solution.

Embodiment 3

[0032] A preparation method of chicken enzymatic hydrolyzate, comprising the steps of:

[0033] Put 350g of washed and minced chicken and 150g of distilled water into the reactor, add 0.6g of papain, stir for 5 minutes, adjust the pH value to 6.0~7.0, heat up, the reaction temperature is 65°C for 1 hour, and the enzymolysis After the end, heat up to 90°C to kill the enzyme for 15 minutes, then cool down to 40°C after the end of the finish, let it stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate as the chicken enzymatic hydrolyzate.

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PUM

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Abstract

The invention relates to a chicken flavor essence and its preparation method. the essence is prepared from the following raw materials of: by weight, 10-50 parts of a Tenebrio molitor larva enzymatic hydrolysate, 2-6 parts of amino acid, 4-10 parts of reducing sugar, 40-70 parts of a chicken enzymatic hydrolysate, 0-8 parts of refined chicken oil, 0-2 parts of a yeast extract, 0-2 parts of HVP, 0-1 part of VB1, 0-1 part of I+G, 0-2 parts of onion puree and 0-2 parts of ginger puree, wherein the Tenebrio molitor larva enzymatic hydrolysate is prepared by enzymatic hydrolysis of Tenebrio molitor larva by the use of protease; and the chicken enzymatic hydrolysate is prepared by enzymatic hydrolysis of chicken by the use of protease. As the Tenebrio molitor larva enzymatic hydrolysate is adpoted in the invention and Tenebrio molitor larva has higher protein content than chicken at source, the enzymatic hydrolysate thereof contains high contents of amino acid and peptide and the cost is low as well. The enzymatic hydrolysate is applied in thermal response so as to generate more flavor compounds, thus raising flavor intensity of the meat flavor essence.

Description

technical field [0001] The invention relates to an essence, in particular to a chicken flavor 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. Essence is one of the rapidly developing products in recent years. It is widely used in flavoring and flavoring of convenience food, puffed food and meat products. With the development of my country's food industry and the improvement of people's living standards, more and more High requirements, chicken flavor essence is popular with everyone. Currently, the commonly used method for preparing chicken flavor essence is the Maillard reaction. Since the thermal reaction requires a large amount of proteolysis solution, the protein source becomes one of the main ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田晶
Owner 天津味沁百家科技发展有限公司
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