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Preparation method of chicken meat oily essence

A technology of chicken oil and essence, applied in food preparation, application, food science, etc., can solve the problems of poor heat resistance, low product image authenticity, weak cooking feeling, etc., and achieve good thermal stability and long-lasting fragrance Long-lasting, natural aroma effect

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

[0049] A preparation method of chicken oily essence, comprising the steps of: heating 97.1 kilograms of soybean salad oil to 65 ° C, adding 0.5 kilograms of 4-hydroxy-2,5-dimethyl-3 (2H) furanone, ethyl malt 0.2 kg of phenol, stirred until completely dissolved, lowered to room temperature, added 0.01 kg of trans-2-trans-4-heptadienal, 0.05 kg of trans-2-trans-4-nonadienal, trans-2-trans- 0.2 kg of 4-decadienal, 0.05 kg of trans-2-trans-4-undecadienal, 0.1 kg of trans-2-decenal, 0.05 kg of 2-methyl-3-methylthiofuran, Bis(2-methyl-3-furyl) disulfide 0.01 kg, 2-methyl-3-furan thiol 0.1 kg, 2-methyl-3-tetrahydrofuran thiol 0.01 kg, 3-mercapto-2- 0.01 kg of butanol, 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. Get about 100 kilograms of chicken oily essence.

Embodiment 2

[0051] A preparation method of chicken oily essence, comprising the steps of: heating 92.65 kilograms of soybean salad oil to 65 ° C, adding 1 kilogram of 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, ethyl malt 0.8 kg of phenol, stirred until completely dissolved, lowered to room temperature, added 0.1 kg of trans-2-trans-4-heptadienal, 0.1 kg of trans-2-trans-4-nonadienal, trans-2-trans- 0.3 kg of 4-decadienal, 0.1 kg of trans-2-trans-4-undecadienal, 0.2 kg of trans-2-decenal, 0.1 kg of 2-methyl-3-methylthiofuran, 0.05 kg of bis(2-methyl-3-furyl) disulfide, 0.5 kg of 2-methyl-3-furan thiol, 0.05 kg of 2-methyl-3-tetrahydrofuran thiol, 3-mercapto-2- 0.05 kg of butanol, 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, and 0.2 kg of cinnamon essential oil. Get about 100 kilograms of chicken oily essence.

Embodiment 3

[0053] A preparation method of chicken oil-like essence, comprising the steps of: heating 95.91 kilograms of soybean salad oil to 65 ° C, adding 0.5 kilograms of 4-hydroxy-2,5-dimethyl-3 (2H) furanone, ethyl malt 0.8 kg of phenol, stirred until completely dissolved, cooled to room temperature, added 0.01 kg of trans-2-trans-4-heptadienal, 0.05 kg of trans-2-trans-4-nonadienal, trans-2 - 0.3 kg of trans-4-decadienal, 0.1 kg of trans-2-trans-4-undecadienal, 0.2 kg of trans-2-decenal, 2-methyl-3-methylthiofuran 0.05 kg, 0.05 kg of bis(2-methyl-3-furyl) disulfide, 0.1 kg of 2-methyl-3-furan thiol, 0.01 kg of 2-methyl-3-tetrahydrofuran thiol, 3-mercapto - 0.01 kg of 2-butanol, 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, stir evenly and pack in cans Can, make about 100 kilograms of chicken oily essence.

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Abstract

The invention relates to a preparation method of chicken meat oily essence, which comprises the following steps: heating soybean salad oil to 65 DEG C, adding 4-hydroxy-2, 5- dimethyl-3(2H) furanone, and ethyl maltol to stir for complete resolution, lowering the temperature to room temperature, adding 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, 3-hydrosulfuryl-2-butanol, 3-methylthiopropionaldehyde, 3-(methylthio)-propanol, ginger essential oil, anise ethereal oil and cassia ethereal oil, stirring uniformly, and then canning. 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 preparation method of essence, in particular to a preparation method of chicken oily essence. 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] 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, the heat resistance is not good The intensity of...

Claims

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Application Information

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