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Chicken meat oily essence

A technology of chicken oil and essence, which is applied in the field of essence, can solve the problems of poor heat resistance, low product image authenticity, weak cooking feeling, etc., and achieve the effect of good thermal stability, long fragrance retention time and natural aroma

Inactive Publication Date: 2012-10-31
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 essence is generally prepared by Maillard reaction using reducing sugar, amino acid, HVP, YE and chicken hydrolyzate, the meat aroma is realistic, but the product image is not high, the cooking feeling is weak, and the heat resistance is not good, especially The intensity of aroma and fragrance cannot meet the demand, the cost performance is not high, and there is no price advantage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A raw material formula of chicken oil-like flavor:

[0051] Raw materials

[0052] 3-methylthiopropanol

[0053] The production process of the chicken oil-like flavor is: heating 97.1 kg of soybean salad oil to 65°C, adding 0.5 kg of 4-hydroxy-2,5-dimethyl-3(2H) furanone and 0.2 kg of ethyl maltol. Stir to completely dissolve, cool to room temperature, add 0.01 kg trans-2-trans-4-heptadienal, 0.05 kg trans-2-trans-4-nonadienal, and trans-2-trans-4-decadienal 0.2 kg of enal, 0.05 kg of trans-2-trans-4-undecenal, 0.1 kg of trans-2-decenal, 0.05 kg of 2-methyl-3-methylthiofuran, bis(2- Methyl-3-furanyl) disulfide 0.01 kg, 2-methyl-3-furan mercaptan 0.1 kg, 2-methyl-3-tetrahydrofuran mercaptan 0.01 kg, 3-mercapto-2-butanol 0.01 kg , 0.01 kg of 3-methylthiopropanal, 1 kg of 3-methylthiopropanol, 0.3 kg of ginger essential oil, 0.2 kg of anise essential oil, and 0.1 kg of cinnamon essential oil. After mixing well, you can fill it in a can to obtain a chicken oily flavor ...

Embodiment 2

[0055] A raw material formula of chicken oil-like flavor:

[0056] Raw materials

[0057] 3-methylthiopropionaldehyde

[0058] The production process of the chicken oil-like flavor is: heating 92.65 kg of soybean salad oil to 65°C, adding 1 kg of 4-hydroxy-2,5-dimethyl-3(2H) furanone and 0.8 kg of ethyl maltol, Stir to completely dissolve, cool to room temperature, add 0.1 kg of trans-2-trans-4-heptadienal, 0.1 kg of trans-2-trans-4-nonadienal, and trans-2-trans-4-decadienal Enal 0.3 kg, trans-2-trans-4-undecenal 0.1 kg, trans-2-decenal 0.2 kg, 2-methyl-3-methylthiofuran 0.1 kg, bis(2- Methyl-3-furanyl) disulfide 0.05 kg, 2-methyl-3-furan mercaptan 0.5 kg, 2-methyl-3-tetrahydrofuran mercaptan 0.05 kg, 3-mercapto-2-butanol 0.05 kg , 0.1 kg of 3-methylthiopropanal, 3 kg of 3-methylthiopropanol, 0.4 kg of ginger essential oil, 0.3 kg of anise essential oil, 0.2 kg of cinnamon essential oil, canned after mixing well to obtain chicken oily flavor About 100 kg.

Embodiment 3

[0060] A raw material formula of chicken oil-like flavor:

[0061] Raw materials

[0062] Ethyl maltol

[0063] The production process of the chicken oil-like flavor is: heating 95.91 kg of soybean salad oil to 65°C, adding 0.5 kg of 4-hydroxy-2,5-dimethyl-3(2H) furanone and 0.8 kg of ethyl maltol. Stir to completely dissolve, cool to room temperature, add 0.01 kg of trans-2-trans-4-heptadienal, 0.5 kg of trans-2-trans-4-nonadienal, and trans-2-trans-4 -0.3 kg of decadienal, 0.1 kg of trans-2-trans-4-undecenal, 0.2 kg of trans-2-decenal, 0.05 kg of 2-methyl-3-methylthiofuran, double (2-Methyl-3-furanyl) disulfide 0.05 kg, 2-methyl-3-furan mercaptan 0.1 kg, 2-methyl-3-tetrahydrofuran mercaptan 0.01 kg, 3-mercapto-2-butane 0.01 kg of alcohol, 0.01 kg of 3-methylthiopropanal, 1 kg of 3-methylthiopropanol, 0.4 kg of ginger essential oil, 0.3 kg of anise essential oil, 0.2 kg of cinnamon essential oil, can be prepared after mixing evenly. Chicken oil-like flavor is about 100 k...

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Abstract

The invention relates to chicken meat oily essence which is prepared from the following raw materials: trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, trans-2-trans-4- undecadienal, trans-2-decenal, 2-methyl-3-thiomethylfuran, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-furanethiol, 2-methyl-3-tetrahydrofuranalcohol, 4-hydroxy-2, 5-dimethyl-3(2H)-furanone, ethyl maltol, 3-hydrosulfuryl-2-butanol, 3-methylthiopropionaldehyde, 3-(methylthio)-propanol, ginger essential oil, anise ethereal oil, cassia ethereal oil, and soybean salad oil. The chicken meat oily essence has a natural roast chicken taste, the fragrance is verisimilar, natural and lasts for long, and the thermal stability is excellent.

Description

Technical field [0001] The invention relates to a flavor, in particular to a chicken oil-like flavor. Background technique [0002] With the changes in food structure and the vigorous development of the tourism industry, 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 flavors are one of the flavors that have developed rapidly in recent years. They are widely used in the flavor and taste of convenience foods, puffed foods and meat products. With the development of my country’s food industry, people’s living standards are increasing. The color, fragrance, taste and image truthfulness of flavor essence have put forward higher requirements. [0003] The existing chicken flavors are generally prepared by Maillard reaction with reducing sugar, amino acids, HVP, YE and chicken hydrolysate. The meat aroma is realistic, but the product image is not hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 张忠福
Owner TIANJIN CHUNFA BIO TECH GRP
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