Method for preparing roasted fragrant type chicken flavor

A technology of chicken flavor and roast flavor, which is applied in the field of preparation of roast flavor chicken flavor, can solve the problems that cannot meet the requirements of consumers for color, aroma, taste and image authenticity, and achieve outstanding roast aroma and image authenticity High, meaty effect

Inactive Publication Date: 2015-12-02
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, meat flavors have been widely used in the food field. With the rapid development of the food industry, traditional meat flavors can no longer meet consumers' requirements for color, aroma, taste and image quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1) The name and amount of raw materials

[0012] 50 parts by weight of chicken enzymatic solution; 10 parts by weight of oxidized chicken fat; 5 parts by weight of cysteine; 1 part by weight of glycine; 1 part by weight of alanine; 5 parts by weight of glucose; 5 parts by weight of xylose Parts: 5 parts by weight of thiamine; 10 parts by weight of table salt; 3 parts by weight of monosodium glutamate.

[0013] 2) The degree of hydrolysis (DH) of chicken enzymatic hydrolyzate is 35%.

[0014] 3) 50 parts by weight of chicken fat, fed with 120 L / h of pretreatment air, and oxidized at 100° C. for 30 minutes to obtain oxidized chicken fat.

[0015] 4) Add the above reaction materials into the reaction kettle, the heating conditions are 100°C, the reaction time is 1.5h, the stirring speed is 600 rpm, and the roasted chicken flavor is obtained after cooling.

Embodiment 2

[0017] 1) The name and amount of raw materials

[0018] 40 parts by weight of chicken enzymatic solution; 8 parts by weight of oxidized chicken fat; 2 parts by weight of cysteine; 0.5 parts by weight of glycine; 0.5 parts by weight of alanine; 1 part by weight of glucose; 1 part by weight of xylose 3 parts by weight of thiamine; 5 parts by weight of table salt; 2 parts by weight of monosodium glutamate.

[0019] 2) The degree of hydrolysis (DH) of chicken enzymatic hydrolyzate is 45%.

[0020] 3) 50 parts by weight of chicken fat, fed with 100 L / h of pretreated air, and oxidized at 120° C. for 30 minutes to obtain oxidized chicken fat.

[0021] 4) Add the above reaction materials into the reaction kettle, the heating conditions are 120°C, the reaction time is 1h, the stirring speed is 600 rpm, and the roasted chicken flavor is obtained after cooling.

Embodiment 3

[0023] 1) The name and amount of raw materials

[0024] 45 parts by weight of chicken enzymatic solution; 9 parts by weight of oxidized chicken fat; 3.5 parts by weight of cysteine; 0.8 parts by weight of glycine; 0.8 parts by weight of alanine; 3 parts by weight of glucose; 3 parts by weight of xylose Parts: 4 parts by weight of thiamine; 8 parts by weight of table salt; 2.5 parts by weight of monosodium glutamate.

[0025] 2) The degree of hydrolysis (DH) of chicken enzymatic hydrolyzate is 40%.

[0026] 3) 50 parts by weight of chicken fat, fed with 110 L / h of pretreatment air, and oxidized at 110° C. for 30 minutes to obtain oxidized chicken fat.

[0027] 4) Add the above reaction materials into the reaction kettle, the heating conditions are 110°C, the reaction time is 1h, the stirring speed is 600 rpm, and the roasted chicken flavor is obtained after cooling.

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PUM

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Abstract

The invention discloses a method for preparing roasted fragrant type chicken flavor. The roasted fragrant type chicken flavor comprises, by weight, 40-50 parts of chicken enzymatic hydrolysis liquid, 8-10 parts of oxidized chicken fat, 2-5 parts of cysteine, 0.5-1 part of glycine, 0.5-1 parts of alanine, 1-5 parts of glucose, 1-5 parts of xylose, 3-5 parts of thiamine, 5-10 parts of table salt and 2-3 parts of monosodium glutamate. The method includes adding raw materials into a reaction kettle, and heating the raw materials under the heating condition of the temperature of 100-110 DEG; enabling the raw materials to react to one another for the reaction time of 1-1.5h to obtain reaction products; stirring the reaction products at the rotational speed of 500-600 revolutions / minute; cooling the reaction products to obtain the roasted fragrant type chicken flavor. The method has the advantage that the roasted fragrant type chicken flavor has strong aroma and outstanding characteristic aroma.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a method for preparing roasted-flavored chicken essence. Background technique [0002] In recent years, meat flavors have been widely used in the food field. With the rapid development of the food industry, traditional meat flavors can no longer meet consumers' requirements for color, aroma, taste, and authenticity. The market needs a variety of meat flavors with different flavors. Contents of the invention [0003] The object of the present invention is to provide a method for preparing roasted-flavored chicken essence, which can obtain roasted-flavored chicken essence with strong aroma and outstanding characteristic aroma through oil oxidation technology and Maillard reaction. [0004] The object of the present invention is achieved through the following technical solutions: [0005] A method for preparing roasted chicken essence, characterized in that: the parts by weight of ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
CPCA23V2002/00A23V2200/15A23V2250/204
Inventor 易封萍肖作兵张贡博牛云蔚吴旻玲
Owner TIANNING FLAVOR JIANGSU
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