Stewed chicken flavor powdery essence and preparation method thereof

A flavor and powder technology, applied in the field of flavors, can solve the problems of inconvenient storage, poor flavor stability, and inconvenient use of liquid products, and achieve the effects of easy storage and transportation, simple manufacturing methods, and reduced water activity

Inactive Publication Date: 2013-12-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chicken essence with realistic aroma is more and more popular among people. While enjoying the flavor of chicken, people do not need to consume a lot of high fat. Therefore, the essence with strong mellow taste and strong aftertaste is more and more popular among people. At the same time, it is liquid The product is inconvenient to store and use, and has poor flavor stability, which is not conducive to transportation. Therefore, the stewed chicken flavor powder flavor with strong mellowness and aftertaste is more and more popular among people, and it has also become a research hotspot for flavor companies.

Method used

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  • Stewed chicken flavor powdery essence and preparation method thereof
  • Stewed chicken flavor powdery essence and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method for stewed chicken flavor powdery essence, comprising the steps of:

[0024] 1), the preparation of chicken hydrolyzate

[0025] Add 400g of fresh minced chicken, 100g of water, and 0.5g of papain into a three-neck flask equipped with a stirrer, stir and react at 65°C for 1.5 hours, then stir at 90°C for 15min to inactivate the protease, cool and stand still, The clear liquid is the chicken hydrolyzate, which is used as the raw material of the stewed chicken flavor powdery essence.

[0026] 2), preparation of stewed chicken flavor powdery essence

[0027] In a three-necked flask equipped with a thermometer, condenser, and stirrer, add 45g of chicken hydrolyzate, 5g of chicken fat, 7g of glucose, 3g of cysteine, 2g of glycine, 5g of alanine, 10g of Weikang HVP powder, monosodium glutamate 5g, Angel yeast powder 3g, I+G 0.2g, cysteine ​​hydrochloride 1g, pepper powder 1g, anise powder 1g, cinnamon powder 1g, stir to dissolve all, keep at 100°C for 1...

Embodiment 2

[0029] A preparation method for stewed chicken flavor powdery essence, comprising the steps of:

[0030] 1), the preparation of chicken hydrolyzate

[0031] After ultrasonic treatment of minced chicken for 15 minutes, put it into a three-necked flask with a stirrer, add 400g of fresh minced chicken, 100g of water, add 0.5g of papain, stir and react at 60°C for 1 hour, then stir at 90°C After 20 minutes, the protease is deactivated, cooled and left standing, and the solution in the container is the chicken hydrolyzate, which is used as the raw material of the stewed chicken flavor powder essence.

[0032] 2), preparation of stewed chicken flavor powdery essence

[0033] In a three-neck flask equipped with a thermometer, a condenser, and a stirrer, add 50 g of chicken hydrolyzate, 5 g of chicken fat, 5 g of xylose, 2 g of cysteine, 3 g of glycine, 2 g of alanine, and 5 g of Weikang HVP powder. 2g of monosodium glutamate, 1g of angel yeast powder, 0.5g of I+G, 2g of cysteine ​​...

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Abstract

The invention relates to a stewed chicken flavor powdery essence and a preparation method thereof. The stewed chicken flavor powdery essence is prepared from the following raw materials in parts by weight: 40-100 parts of chicken hydrolysate, 5-10 parts of reducing sugar, 2-5 parts of cysteine, 2-10 parts of alanine, 1-5 parts of glycine, 2-10 parts of monosodium glutamate, 5-10 parts of Weikang HVP (Hydrolyzed Vegetable Protein) powder, 1-3 parts of pepper, 5-10 parts of chicken fat, 0.5-2 parts of cinnamon, 0.5-2 parts of anise powder and 10-20 parts of maltodextrin. The stewed chicken flavor powdery essence prepared by the method is very mellow and full of meat taste, and the preparation method is simple.

Description

technical field [0001] The invention relates to an essence, in particular to a stewed chicken flavor powder essence and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards and the accelerated pace of life, the consumption of convenience food is rising rapidly, and the demand for matching seasonings and spices is also increasing day by day. Chicken essence with realistic aroma is more and more popular among people. While enjoying the flavor of chicken, people do not need to consume a lot of high fat. Therefore, the essence with strong mellow taste and strong aftertaste is more and more popular among people. At the same time, it is liquid The product is inconvenient to store, inconvenient to use, and has poor flavor stability, which is not conducive to transportation. Therefore, the stewed chicken flavor powder flavor with strong mellowness and aftertaste is more and more popular, and it has also become a res...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 田晶
Owner TIANJIN CHUNFA BIO TECH GRP
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