Preparation method of chicken flavor material

A technology for seasoning and chicken, applied in food preparation, application, food science and other directions, can solve the problems of low nutrient content, low amino acid or protein yield, single taste, etc., achieve realistic taste, shorten hydrolysis time, nutrition high value effect

Inactive Publication Date: 2014-01-01
成都圣恩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken seasoning is a kind of fine-quality seasoning that uses fresh meat as raw material and contains chicken flavor after treatment. At present, most of them use a single enzyme to enzymolyze the chicken skeleton. This enzymatic hydrolysis method has a single taste after enzymatic hydrolysis The taste is bitter, because the degree of hydrolysis can only reach about 10%, so the nutrient content is low, the hydrolysis time needs 24 hours, and the hydrolysis time is long, and most chicken flavor flavors in the domestic market are mainly made of spices, natural spices and synthetic spices. It is prepared by thermal reaction with plant hydrolyzed protein HVP and animal protein hydrolyzate HAP as the main raw materials. This method is more economical in commercial production, but the aroma of the meat formed is still not realistic, and the final chicken tastes like a finished product. The nutritional value is not high, such as the amino acid or protein yield in the seasoning is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: The preparation method of a chicken seasoning developed by the present invention includes the following steps: (1) Put water and chicken skeleton in a strong bone crusher, and then grind and beat to obtain chicken bone slurry;

[0017] (2) Add compound enzyme to the slurry obtained in step (1) for enzymolysis, the composition of the compound enzyme includes alkaline protease and papain;

[0018] (3) Maillard reaction occurs in the chicken bone enzymatic hydrolyzate obtained in step (2) in the reaction kettle to obtain chicken flavor liquid.

[0019] After the chicken bone slurry is obtained in the step (1), the pH value is adjusted to 7.0-7.5.

[0020] In the step (2), the mass ratio of the compound enzyme to the chicken skeleton is 0.4:100, and the mass ratio of alkaline protease and papain in the compound enzyme is 1:1.

[0021] The enzymolysis temperature in the step (2) is 45-55° C., and the enzymolysis time is 4-6 hours.

[0022] The specific opera...

Embodiment 2

[0027] Embodiment 2: The method for preparing chicken seasonings developed by the present invention includes the following steps: (1) Put water and chicken skeletons in a powerful bone crusher, and then grind and beat to obtain chicken bone slurry;

[0028] (2) Add compound enzyme to the slurry obtained in step (1) for enzymolysis, the composition of the compound enzyme includes alkaline protease and papain;

[0029] (3) Maillard reaction occurs in the chicken bone enzymatic hydrolyzate obtained in step (2) in the reaction kettle to obtain chicken flavor liquid.

[0030] After the chicken bone slurry is obtained in the step (1), the pH value is adjusted to 7.0-7.5.

[0031] In the step (2), the mass ratio of the compound enzyme to the chicken skeleton is 0.7:100, and the mass ratio of alkaline protease and papain in the compound enzyme is 1:1.

[0032] The enzymolysis temperature in the step (2) is 45-55° C., and the enzymolysis time is 4-6 hours.

[0033] The specific opera...

Embodiment 3

[0039] Embodiment 3: The method for preparing chicken seasonings developed by the present invention includes the following steps: (1) Put water and chicken skeletons in a powerful bone crusher, and then grind and beat to obtain chicken bone slurry;

[0040] (2) Add compound enzyme to the slurry obtained in step (1) for enzymolysis, the composition of the compound enzyme includes alkaline protease and papain;

[0041] (3) Maillard reaction occurs in the chicken bone enzymatic hydrolyzate obtained in step (2) in the reaction kettle to obtain chicken seasoning liquid.

[0042]After the chicken bone slurry is obtained in the step (1), the pH value is adjusted to 7.0-7.5.

[0043] In the step (2), the mass ratio of the compound enzyme to the chicken skeleton is 0.5:100, and the mass ratio of alkaline protease and papain in the compound enzyme is 1:1.

[0044] The enzymolysis temperature in the step (2) is 45-55° C., and the enzymolysis time is 4-6 hours.

[0045] The specific ope...

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PUM

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Abstract

The invention discloses a preparation method of a chicken flavor material. The method comprises the following steps: 1, putting water and a chicken skeleton in a strong bone crusher, and carrying out rubbing beating to obtain a chicken bone slurry; 2, adding a compound enzyme to the chicken bone slurry obtained in step 1 for enzymatic hydrolysis, wherein the components of the compound enzyme comprise an alkaline protease and papain; and 3, carrying out a Maillard reaction of a chicken bone enzymatic hydrolysis liquid obtained in step 2 in a reaction kettle to obtain the liquid chicken flavor material. The method allows the enzymatic hydrolysis of the chicken skeleton to be carried out by using the compound enzyme, so the finally obtained chicken flavor material has a high nutritional value and lifelike and pure mouthfeel, and overcomes a defect of the bitter taste generation of general enzymatic hydrolysis.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing chicken seasoning. Background technique [0002] Chicken seasoning is a kind of fine-quality seasoning that uses fresh meat as raw material and contains chicken flavor after treatment. At present, most of them use a single enzyme to enzymolyze the chicken skeleton. This enzymatic hydrolysis method has a single taste after enzymatic hydrolysis The taste is bitter, because the degree of hydrolysis can only reach about 10%, so the nutrient content is low, the hydrolysis time needs 24 hours, and the hydrolysis time is long, and most chicken flavor flavors in the domestic market are mainly made of spices, natural spices and synthetic spices. It is prepared by thermal reaction with plant hydrolyzed protein HVP and animal protein hydrolyzate HAP as the main raw materials. This method is more economical in commercial production, but the aroma of the meat fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L1/221A23L27/26A23L27/10A23L27/21
CPCA23L27/21A23L27/26
Inventor 张敏
Owner 成都圣恩生物科技股份有限公司
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