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Chicken fatty oil essence and preparation method thereof

A technology of fatty oil and essence, applied in the field of essence, can solve the problems of short fragrance retention and low fragrance intensity, and achieve the effect of natural fragrance, vivid fragrance and good thermal stability

Inactive Publication Date: 2014-07-16
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in China, chicken enzyme hydrolyzate, reducing sugar, amino acid, etc. are mainly used to prepare reactive chicken flavor by Maillard reaction. Although its aroma is natural and safe, its aroma intensity is small and the fragrance lasts for a short time, so it needs to be blended Type chicken flavor to increase its aroma intensity and fragrance retention

Method used

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  • Chicken fatty oil essence and preparation method thereof
  • Chicken fatty oil essence and preparation method thereof
  • Chicken fatty oil essence and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0013] The method of producing 100 kg of chicken fat oily flavor includes the following steps:

[0014] Heat 97.25 kg of soybean salad oil to 65°C, add 0.1 kg of methylcyclopentenolone, 0.05 kg of 2-acetylpyrazine, and 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.01 kg, 0.01 kg ethyl maltol, stir until it is completely dissolved, cool to room temperature, add 0.1 kg trans-2-trans-4-heptadienal and 0.3 kg trans-2-trans-4-nonadienal, 1 kg of trans-2-trans-4-decadienal, 0.04 kg of furfural, 0.06 kg of 2-methyl-3-tetrahydrofuran mercaptan, 0.4 kg of bis(2-methyl-3-furyl) disulfide, 1-octene-3-one 0.02 kg, 2-acetylthiazole 0.01 kg, 3-methylthiopropanal 0.2 kg, 3-methylthiopropanol 0.1 kg, ginger essential oil 0.2 kg, anise essential oil 0.1 kg, Cinnamon essential oil 0.05 kg, canned after mixing.

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Abstract

The invention relates to chicken fatty oil essence and a preparation method thereof. The method comprises the following steps: heating soybean salad oil to 65 DEG C; adding methyl cyclopentenolone, 2-acetylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)furanone and ethyl maltol, and stirring for fully dissolving; cooling to room temperature; adding trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, furfural, 2-methyl-3-tetrahydrofuranthiol, bi(2-methyl-3-furyl)disulfide, 1-octene-3-ketone, 2-acetylthiazole, 3-propionaldehyde, ginger essential oil, star anise essential oil and cinnamon essential oil; stirring uniformly and filling. The essence product has the advantages of flavor of natural chicken fat, vivid taste, natural fragrance, long lasting of fragrance and high thermal stability.

Description

Technical field [0001] The invention relates to a flavor, in particular to a chicken fat oily flavor and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life and the continuous improvement of the level, people’s demand for rich and diversified convenience foods is rising rapidly, especially meat products and instant noodles are favored by consumers, and consumers are also interested in meat products and condiments. Color, aroma and taste put forward higher requirements. As an important additive of meat products and seasonings, chicken essence plays an important role in the taste and flavor of meat products and seasonings. Therefore, the preparation of chicken flavor has received great attention. At present, the domestic main use of chicken enzymatic hydrolysates, reducing sugars, amino acids, etc., to prepare reactive chicken flavors, although its aroma is natural and safe, but its aroma intensity is small and the aroma is short, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26
Inventor 张忠福
Owner TIANJIN CHUNFA BIO TECH GRP
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