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Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor

A technology of fresh shrimp and chicken powder, which is applied in the field of seasoning processing, can solve the problems of flavor loss and other problems, and achieve the effects of improving cooking resistance, high extraction rate and good heat resistance

Active Publication Date: 2014-09-10
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chicken powder in the above patents is all spray-dried. Although it is convenient for industrial production and can better preserve the aroma and flavor of the product to a certain extent, compared with freeze-drying, the flavor loss is greater

Method used

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  • Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor
  • Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor
  • Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Boiling-resistant chicken powder with natural fresh shrimp flavor (extra strong flavor)

[0037] (1) Beating: According to the fresh shrimp:water mass ratio of 1:1, the fresh shrimp is beaten.

[0038] (2) For fresh shrimp, add 0.5% enzyme (calculated as shrimp), enzymolysis temperature is 55°C, compound protease:flavor protease mass ratio is 2:1, pH is 6.5, and enzymolysis reaction time is 4 hours.

[0039] (3) Treat the enzymolyzed shrimp hydrolyzate in a boiling water bath at 100°C for 20 min.

[0040] (4) Filter and remove the slag from the enzyme-inactivated shrimp enzymatic solution, centrifuge (3500 r / min, 10 min) to remove floating debris, and take an appropriate amount of clear liquid.

[0041] (5) Then add 2% reducing sugar and 1.5% amino acid in shrimp enzymatic hydrolyzate, the reaction time is 90 min; the pH value of the reaction system is 7.0; the reaction temperature is 100°C.

[0042] (6) Concentrate the product after thermal reaction in vac...

Embodiment 2

[0045] Example 2: Boiling-resistant chicken powder with natural fresh shrimp flavor (conventional flavor)

[0046] (1) Beating: According to the fresh shrimp:water mass ratio of 1:1, the fresh shrimp is beaten.

[0047] (2) For fresh shrimp, add 0.5% enzyme (calculated as shrimp), enzymolysis temperature is 55°C, compound protease:flavor protease mass ratio is 2:1, pH is 6.5, and enzymolysis time is 4 hours. Soybean protein powder is dissolved in water at a ratio of 8g / 100mL, compound protease 0.4% (calculated as soybean protein), pH 6.0, reaction temperature 55°C, enzymolysis reaction time 6 h.

[0048] (3) The enzymolyzed shrimp hydrolyzate and soybean protein hydrolyzate were treated in a boiling water bath at 100°C for 20 min, respectively.

[0049] (4) Filter the soybean protein enzymatic hydrolyzate and shrimp enzymatic hydrolyzate after deactivation to remove slag, centrifuge (3500 r / min, 10 min) to remove floating sundries, and take an appropriate amount of supernatan...

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Abstract

The invention relates to a preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor, belonging to the field of seasoning processing. According to the method, fresh shrimps are taken as raw material to prepare a shrimp flavor extract, the existing chicken powder is utilized, and the method comprises the following steps: pulping the fresh shrimps, carrying out enzymolysis and enzyme deactivation, centrifuging, carrying out thermal reaction for aroma enhancement, carrying out vacuum concentration, blending the product with pure chicken powder and the like, and carrying out microwave freezing and drying to obtain the final product. The chicken powder processed by the method adopts an enzymolysis technology, a technology of aroma enhancement by Maillard thermal reaction, and a microwave freezing and drying technology, so that the natural fresh shrimps are real and rich in flavor and delicious in taste; furthermore, an embedding technology is adopted, so that the boiling resistance of products can be improved; after the boiling-resistant type chicken powder is cooked for 2 hours, the proportion of the freshening amino acid content is increased by 12.5% compared with the proportion of the pure chicken powder; the boiling-resistant type chicken powder comprises main volatile characteristic flavor substances including esters, ketones and acids, and the relative content of the main volatile characteristic flavor substances is more than 75%.

Description

technical field [0001] The invention relates to a method for preparing cooking-resistant chicken powder with natural fresh shrimp flavor by using the existing chicken powder, which belongs to the field of seasoning processing. Background technique [0002] Along with the raising of living standard, the flavor type compound seasoning with natural product as the mainstream is more and more subject to people's welcome. Chicken powder seasoning, commonly known as chicken powder, refers to chicken or chicken bone powder or its concentrated extract, edible salt, monosodium glutamate, taste nucleotide disodium and other auxiliary materials as raw materials, with or without adding spices or food flavors It is a new type of compound seasoning that has emerged after monosodium glutamate. [0003] At present, two new technologies are mainly used in the industry to produce flavoring spices, that is, enzymatic hydrolysis technology and thermal reaction technology. Enzymolysis is to use...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/201
Inventor 张慜陈慧芝张卫明陈志雄陈世豪刘亚萍
Owner JIANGNAN UNIV
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