Sauced chicken essence and preparation method thereof

Abstract

The invention discloses sauced chicken essence and a preparation method of the sauced chicken essence. The essence product comprises the following raw materials: chicken extractives, vitamin B1, vitamin C, DL-methionine, DL-alanine, hydrolyzed plant protein liquid, yeast cream, chicken bone oil, salt, gourmet powder, zanthoxylum bungeanum maxim powder, anise powder, fennel powder, ginger powder, ground cloves powder, radix angelicae powder, powdered cinnamon, amomum kravanh powder, pericarpium citri reticulatae powder and kaempferia galanga powder; then the raw materials are added into a reaction kettle and are agitated and mixed uniformly; the mixture is heated to 90-110 DEG C and is reacted at a constant temperature for 1-4 hours; after the reaction is finished, the temperature is reduced to obtain the sauced chicken essence. The essence prepared by the invention has a strong chicken characteristic, a strong saucing flavor, a natural and vivid mouth feel and a strong cooking feeling. The essence can be widely applied to the fields of sauced meat products, condiments, puffed foods and the like.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a natural chicken essence and a preparation method thereof. Background technique [0002] Meat flavor is a food additive widely used in meat products, condiments, puffed food and other products. With the improvement of living standards, people's nutritional requirements for food are getting higher and higher. In the past, the aroma of flavor products prepared by flavoring Straightforward, lack of fidelity, and poor taste. In recent years, flavors prepared by thermal reaction have met the consumer demand of the public and developed rapidly. [0003] In the preparation technology of heat-reaction chicken flavor, the ratio of amino acids in Maillard reaction is the key factor affecting the flavor of meat flavor. By adjusting the ratio of amino acids in heat reaction, a mellow and full-bodied meat-flavored heat-reaction chicken flavor can be obtained. However, most of the heat-reacti...

AI Technical Summary

Problems solved by technology

However, most of the heat-reactive chicken flavors on the market have a single flavor and a monotonous taste. The product similarity rate is high, and the market competition is fierce.