Vegetarian chicken meat flavor material and preparation method thereof

A chicken and seasoning technology, which is applied in the field of vegetarian chicken seasoning and its preparation, can solve the problems of inability to improve the taste of flavored products, low aroma and aroma concentration of products, and easy loss of aroma components, so as to improve taste and avoid bitter peptides The production, the effect of improving the enzymatic hydrolysis rate

Inactive Publication Date: 2014-09-17
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many vegetarian chicken flavors currently on the market are liquid flavors, which can only provide aroma, but cannot improve the taste of the flavored product, and cannot bring a realistic and mellow chicken taste to the flavored product
And even if it is made into powder, the currently commonly used process is easy to cause the aroma components to be easily lost during the powder making process, resulting in a low concentration of aroma and aroma in the obtained product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In the present embodiment, a vegetarian chicken seasoning is formulated as follows (according to parts by weight):

[0032]Non-GMO soybean protein isolate 40 parts, water 40 parts, trypsin 0.05 parts, papain 0.05 parts, compound flavor protease Flavourzyme 500MG 0.1 parts, yeast extract 8 parts, L-cysteine ​​0.5 parts, glycine 1.7 parts , 0.2 parts of leucine, 0.5 parts of methionine, 0.5 parts of xylose powder, 2.5 parts of glucose, 16 parts of monosodium glutamate, 0.5 parts of sodium hydroxide, 3 parts of sunflower oil, 32 parts of edible salt, 2.5 parts of ginger, 3 parts of white sugar, Liquid chicken essence (vegetarian) 1.7 parts, corn starch 30 parts, β-cyclodextrin 3 parts.

[0033] The processing method of above-mentioned vegetarian chicken seasoning, comprises the steps:

[0034] 1) First put the non-transgenic soybean protein isolate powder and water into the reaction kettle, heat up to 45°C, add trypsin and papain, keep warm for 3 hours, then add compound ...

Embodiment 2

[0039] A kind of seasoning of vegetarian chicken in the present embodiment, its formula is:

[0040] 25 parts of non-GMO soybean protein isolate, 10 parts of gluten protein powder, 35 parts of water, 0.05 parts of trypsin, 0.05 parts of papain, 0.1 part of compound flavor protease Flavourzyme 500MG, 6.5 parts of yeast extract, L-cysteine 0.6 parts of acid, 1 part of glycine, 0.3 parts of leucine, 0.4 parts of methionine, 0.5 parts of L-alanine, 0.7 parts of xylose, 1.8 parts of glucose, 15 parts of monosodium glutamate, 0.6 parts of sodium hydroxide, 3.5 parts of non-GMO soybean oil 35 parts of edible salt, 2.4 parts of ginger, 3.2 parts of white sugar, 1.4 parts of thiamine hydrochloride, 1.2 parts of liquid chicken essence (vegetarian), 35 parts of corn starch, β-cyclodextrin 3, 5'-taste Nucleotide disodium 1.1 parts.

[0041] The method for processing the seasoning of the above-mentioned vegetarian chicken comprises the following steps:

[0042] 1) First put the non-trans...

Embodiment 3

[0048] A vegetarian chicken seasoning, the formula of which is:

[0049] Non-GMO soybean protein isolate 25 parts, gluten protein powder 15 parts, water 40 parts, trypsin 0.05 parts, papain 0.05 parts, compound flavor protease Flavourzyme 500MG 0.1 parts, yeast extract 7.5 parts, L-cysteine 1 part acid, 0.5 parts glycine, 0.6 parts leucine, 0.7 parts L-alanine, 0.7 parts xylose, 1.8 parts glucose, 17 parts monosodium glutamate, 0.7 parts sodium hydroxide, 3.5 parts palm oil, 38 parts edible salt , 2.7 parts of ginger, 3.5 parts of white sugar, 1.3 parts of thiamine hydrochloride, 1.5 parts of liquid chicken essence (vegetarian), 38 parts of corn starch, 3.5 parts of β-cyclodextrin, 1.2 parts of 5'-flavored nucleotide disodium share.

[0050] The processing method of above-mentioned vegetarian chicken seasoning, comprises the steps:

[0051] 1) First put the non-transgenic soybean protein isolate powder, gluten protein powder, and water into the reaction kettle, heat up to 48...

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PUM

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Abstract

The invention discloses a vegetarian chicken meat flavor material and a preparation method thereof. The vegetarian chicken meat flavor material is prepared from the following main raw materials in parts by weight: 30-50 parts of plant protein powder, 5-10 parts of a yeast extract, 2-4 parts of amino acid, 2.5-4 parts of reducing sugar, 10-20 parts of monosodium glutamate, 0.5-1.0 part of sodium hydroxide, 3-5 parts of plant grease, 1-2 parts of liquid chicken meat essence, 30-40 parts of edible salt, 2-3 parts of ginger, 30-50 parts of corn starch, 2-6 parts of beta-cyclodextrin, 30-50 parts of water, 3-5 parts of white granulated sugar, 0.05-0.1 part of trypsin, 0.05-0.1 part of papain and 0.05-0.1 part of compound flavourzyme. The vegetarian chicken meat flavor material is vivid in chicken meat flavor and thick and lasting in aroma; the preparation method is simple in process and easy to operate.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning for vegetarian chicken and a preparation method thereof. Background technique [0002] Flavoring agent is a kind of salty essence, which is used for food flavoring, and is widely used in the food industry such as meat products, instant food, puffed food and household seasoning. With the development of my country's salty flavor industry, product technology and quality have been greatly improved, and various salty flavor products have also begun to be exported to foreign markets. For a long time, foreign markets, especially the developed regions of the European Union and Japan, have strict requirements on the quality of salty flavor products exported from my country. In addition, in recent years, although my country's animal husbandry and aquaculture have continued to develop steadily, due to the long-term pursuit of quantitative growth, insufficient attention has be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/215A23L27/26A23V2002/00A23V2250/5112A23V2250/06A23V2250/5118A23V2250/548
Inventor 王威李卫华
Owner 广东江大和风香精香料有限公司
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