Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence

A technology for essence and chicken oil, which is applied in the field of seasonings to achieve the effects of good application effect, high image authenticity and low cost

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

At present, there are many studies on flavors such as meat and beef, but less research on chicken flavors, especially for some special dishes of chicken.

Method used

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  • Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence
  • Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence
  • Mixing-type oily essence for saute spicy chicken and preparation method of mixing-type oily essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of large-pan chicken oil-like essence, the ratio of raw materials is:

[0016]

[0017]

[0018] Dilute the monomer fragrance with salad oil to the specified mass concentration in the brackets, then mix according to the added amount in weight percentage, and finally use salad oil as a solvent to make up 100% to obtain the finished flavor product.

[0019] Evaluation results: The characteristic aroma of chicken is obvious, the combination of spicy and sauce aroma is good, and the aroma is harmonious and natural.

Embodiment 2

[0021] A preparation method of large-pan chicken oil-like essence, the ratio of raw materials is:

[0022]

[0023]

[0024] Dilute the monomer fragrance with salad oil to the specified mass concentration in the brackets, then mix according to the added amount in weight percentage, and finally use salad oil as a solvent to make up 100% to obtain the finished flavor product.

[0025] Evaluation results: The overall characteristic aroma intensity is greater than that of Example 1. The aroma of stir-fried chili and spicy aroma are harmonious and comfortable, and the base flavor of chicken is mellow.

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PUM

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Abstract

The invention relates to mixing-type oily essence for saute spicy chicken and a preparation method of the mixing-type oily essence. The mixing-type oily essence is prepared by diluting the following components by using salad oil: trans,trans-2,4-decadienal, trans,trans-2,4-nonadienal, 2-methyl-3-furanthiol, propanethiol, 3-methylthiopropanol, terpineol, 3-mercapto-2-butanone, 3-mercapto-2-pentanone, 4-methyl-4-sulfanyl-2-pentanone, 2,4,6-triisobutyl-5, 6-dihydro-4H-1, 3,5-dithiazine, 2,3-dimethyl-pyrazin, 2-acetylpyrazine, ethyl maltol, 1-octylene-3-alcohol, nonanal, aldehyde, homofuronol, cinnamon oil, anise oleoresin, cardamon oil, ginger oil resin, black pepper oleoresin, hot pepper oleoresin and Chinese prickly ash oleoresin and then compounding the mixture. The mixing-type oily essence fully embodies the flavors of the Sinkiang special saute spicy chicken such as sauce fragrance, onion fragrance, meat fragrance and spice fragrance.

Description

technical field [0001] The invention relates to a seasoning, a top-flavor flavor enhancer, more specifically a blended chicken oil-like essence and a preparation method thereof. Background technique [0002] With the increasing demand for domestic flavors and fragrances, simulating the aroma of various meats has become one of the important development trends of edible flavors. At present, there are many studies on flavors such as meat and beef, but less research on chicken flavors, especially the research on the flavor of some special dishes of chicken. China is a vast country with abundant resources and a large population. The food culture of each region is very different. Chicken has also been cooked into many well-received flavors in the hands of the masses. Roast chicken flavor, chicken soup flavor and other characteristic aromas are typical, the style is easy to imitate, and there are many researches. However, in recent years, the large pan chicken popularized by the ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 柳杨
Owner TIANJIN CHUNFA BIO TECH GRP
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