Chicken oily essence and preparation method thereof

A technology of chicken oil and essence, which is applied in the field of chicken oil-like essence and its preparation, 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: 2015-01-07
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A preparation method of chicken oil-like essence, comprising the steps of: heating 94.74 kg of soybean salad oil to 60°C, adding 0.1 kg of 4-hydroxy-2,5-dimethyl-3(2H)furanone, ethyl maltol 0.8 kg, 0.2 kg of 2-acetylpyrazine, stirred until completely dissolved, and cooled to room temperature; add 0.05 kg of 2-mercapto-3-butanol, 0.1 kg of 2-methyl-3-furanthiol, 3-methylthio 0.2 kg of propanol, 0.05 kg of 3-methylthiopropanal, 0.02 kg of 2,3,5-trimethylpyrazine, 0.02 kg of 2-methyltetrahydrofuran-3-mercaptan, and 0.02 kg of 2-amylthiophene , trans-2-trans-4-decadienal 0.3 kg, trans-2-trans-4-nonadienal 0.1 kg, trans-2-decenal 0.2 kg, 4-methyl-5-hydroxyethyl 2 kg of thiazole, 0.6 kg of prickly ash essential oil, 0.4 kg of cold-pressed ginger oil, and 0.1 kg of geranium oil; stir well and pack in cans.

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Abstract

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from 2-mercapto-3-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 3-(methylthio)propionaldehyde, 2,3,5-trimethylpyrazine, 2-methyl-3-furanethiol, 2-amylthiophene, trans-2-trans-4-decadienal, trans-2-trans-4-nonadienal, trans-2-decenal, 4-methyl-5-thiazoleethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl maltol, 2-acetylpyrazine, Chinese prickly ash essential oil, cold-pressed ginger oil, geranium oil and soybean salad oil. The chicken oily essence has a natural chicken local flavor, a lifelike, natural and lasting fragrance and good heat stability. The chicken oily essence is irreplaceable in the fields of flavorings, chickens' extract and instant noodles.

Description

technical field [0001] The invention relates to an essence, in particular to a chicken oily essence 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 condiments, chicken essence plays an important role in the taste and flavor of meat products and condiments. Therefore the preparation of chicken essence has received people's great attention. 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 a...

Claims

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Application Information

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