Blended oily chicken essence and preparation method thereof

A chicken oil and blending technology, which is applied in the field of food flavors and achieves the effects of good aroma and aroma stability, good aromatizing effect, and good aroma and aroma.

Inactive Publication Date: 2014-07-02
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended chicken oil-like essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the aroma retention stability and durability of chicken oil-like essence in protein of soybean tissue products. hot question

Method used

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  • Blended oily chicken essence and preparation method thereof
  • Blended oily chicken essence and preparation method thereof
  • Blended oily chicken essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw material formula of table one, embodiment 1

[0017]

[0018] The preparation method of above-mentioned chicken oily flavor, comprises the steps:

[0019] Dilute the 1-23 single fragrance materials in Table 1 except 24 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 1. After the dilution is completed, follow the dilutions described in Table 1 The addition amount of percentage by weight is combined, and finally uses first-grade soybean oil as solvent to match enough 100% to make flavor finished product.

Embodiment 2

[0021] Table two: the raw material formula of embodiment 2

[0022]

[0023]

[0024] The preparation method of above-mentioned chicken oily flavor, comprises the steps:

[0025] Dilute the 1-23 single fragrance materials in Table 2 except 24 first-grade soybean oils with first-grade soybean oil to the corresponding mass concentrations in Table 2. After the dilution is completed, follow the dilutions described in Table 2 The addition amount of percentage by weight is combined, and finally uses first-grade soybean oil as solvent to match enough 100% to make flavor finished product.

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Abstract

The invention relates to blended oily chicken essence and a preparation method thereof. The method for preparing the essence comprises the following steps: diluting a single flavor material to a specified concentration by using first grade bean oil, mixing according to the addition amounts in percentage by weight, and finally, and making up to the volume to be 100 percent by using the first grade bean oil as a solvent, so as to obtain a finished essence product. The oily chicken essence mainly has a chicken lean meat aroma, a chicken fat aroma, a chicken baking aroma, a spicy flavor and a nut flavor. The finally prepared essence has a strong chicken flavor, has a good flavoring effect in proteins of soybean texture products and has a high flavor and the aroma stability, so that bean products can keep the excellent flavor and aroma in the quality guarantee period.

Description

technical field [0001] The invention relates to an essence for food, in particular to a blended chicken oily essence and a preparation method thereof. Background technique [0002] In today's society, people's material living standards are getting better and better, and their living habits are constantly changing. A large amount of chicken, duck and fish meat has caused a lot of modern people's high blood pressure, heart disease and many other diseases of wealth. More and more people There is a strong interest in vegetarian food with various tastes. Apart from focusing on delicious food, they are also increasingly pursuing nutrition, health, and tastes are becoming more and more diverse, such as soybean textured protein products. This product is known for its unique taste, vegetarian food , better nutritional value and are more and more popular with consumers. Since the current soybean textured protein products are shifting from traditional production to modern production, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/88A23V2002/00
Inventor 邵春凤
Owner TIANJIN CHUNFA BIO TECH GRP
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