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Chicken flavor for food and preparation method of chicken flavor

A technology of chicken essence and concentration, which is applied in the field of condiments to achieve the effect of lasting fragrance and mellow fragrance

Inactive Publication Date: 2014-12-17
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 essence with strong aroma, mellow aroma and long-lasting fragrance, and at the same time solve the problems of the stability and heat resistance of the aroma of chicken essence in meat products

Method used

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  • Chicken flavor for food and preparation method of chicken flavor
  • Chicken flavor for food and preparation method of chicken flavor
  • Chicken flavor for food and preparation method of chicken flavor

Examples

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Embodiment 1

[0020] A kind of chicken essence, this chicken essence is prepared by the raw material of following percentage by weight:

[0021]

[0022] The above-mentioned concentration refers to the mass concentration of the monomer spice diluted with salad oil.

[0023] The preparation method of the above-mentioned chicken essence comprises the following steps: firstly 2,4-decadienal, 2,4-nonadienal, 2,4-heptadiene, furfural, anisaldehyde, cinnamaldehyde, mercaptobutanone , tetrahydrothiophene, furanone, 2-methyl-3-mercaptofuran, bis-disulfide, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil and diluted with salad oil to the stated concentration, Then mix according to the added amount of the raw materials in percentage by weight to prepare the chicken essence.

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Abstract

The invention relates to a chicken flavor for food and a preparation method of the chicken flavor. The chicken flavor is prepared from the following raw materials: 10% 2,4-nonadienal, 10% 2,4-nonadienaldehyde, 10% 2,4-heptadienal, 10% furfural, 10% anisic aldehyde, 10% cinnamyl aldehyde, 10% mercaptobutanone, 10% tetrahydrothio thiophenone, 10% furanone, 4-methyl-5-hydroxyethyl thiazole, 10% 2-methyl-3-thiol furan, 10% disulfide, 1% MCP, 1% ethyl maltol, 1% 2-acetylpyrazine, 10% distilled ginger oil, and salad oil, wherein the concentration is the mass concentration of a monomer spice diluted by the salad oil. The chicken flavor disclosed by the invention has strong and fresh chicken aroma, mellow smell, and lasting fragrance.

Description

technical field [0001] The invention relates to a condiment, in particular to a chicken essence for food and a preparation method thereof. Background technique [0002] In today's society, with the acceleration of people's life rhythm and the improvement of living standards. People's eating habits are also changing. In addition to traditional diets, the consumption of meat products continues to increase. Due to the extension of the shelf life of these products, in order to keep the aroma and fragrance of these products like the aroma and fragrance of new products during the shelf life, this requires a good meat flavor to enhance the aroma and flavor, and solve the problem of the flavor used in meat products. Aroma stability issues. The inventors tried to prepare a chicken essence suitable for use in meat products through repeated deployment of monomer raw materials, so as to endow the meat products with certain chicken flavor characteristics. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/231A23L27/20A23L27/26
CPCA23L27/204A23L27/26A23V2002/00
Inventor 徐克宝
Owner TIANJIN CHUNFA BIO TECH GRP
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