Scallion and chicken flavor prepared with frying and microcapsule embedding combined technique as well as method

A chicken flavor and combined technology, applied in the field of flavor, can solve the problems of too strong and heavy odor, not meeting the taste of the public, etc., and achieve the effects of rich nutrients, better taste and less chemical additives

Inactive Publication Date: 2016-04-20
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a chive chicken flavor and method prepared by combining frying and microcapsule embedding technology, which can effectively solve the problem of existing compound seasonings. The smell is too strong and too heavy, which does not meet the taste of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A chive and chicken essence prepared by combining frying and microcapsule embedding technology, which is composed of the following raw materials in parts by weight: 20 parts of purified water; 16 parts of chicken; 43 parts of corn oil; 20 parts of onion; 12 parts of shallot; 0.5 parts of maltol; 0.6 parts of 3-mercapto-2-butanone; 1 part of furanone; 0.5 parts of 2-acetylpyrazine; 7.2 parts of hydrolyzed vegetable protein powder.

[0054] A method for preparing chive and chicken essence by combining frying and microcapsule embedding technology, comprising the following steps:

[0055] First, add corn oil to the frying equipment, preheat it to 120°C, put half of the chicken, onions and shallots into the frying equipment and close it, so that the oil starts to boil at 106°C, and the oil shows convection and diffusion during the boiling process It plays the role of natural stirring of materials. The frying time is 50 minutes. When the oil boils, the materials can effective...

Embodiment 2

[0059] A chive and chicken essence prepared by combining frying and microcapsule embedding technology, which is composed of the following raw materials in parts by weight: 30 parts of purified water; 15 parts of chicken; 42 parts of corn oil; 23 parts of onion; 10 parts of shallot; 0.8 parts of maltol; 0.5 parts of 3-mercapto-2-butanone; 1.5 parts of furanone; 0.8 parts of 2-acetylpyrazine; 7.3 parts of hydrolyzed vegetable protein powder.

[0060] A method for preparing chive and chicken essence by combining frying and microcapsule embedding technology, comprising the following steps:

[0061] First, add corn oil to the frying equipment, preheat it to 120°C, put half of the chicken, onions and shallots into the frying equipment and close it, so that the oil starts to boil at 110°C, and the oil shows convection and diffusion during the boiling process It plays the role of natural stirring of materials. The frying time is 50 minutes. When the oil boils, the materials can effect...

Embodiment 3

[0065] A chive and chicken essence prepared by combining frying and microcapsule embedding technology, which is composed of the following raw materials in parts by weight: 22 parts of purified water; 17 parts of chicken; 40 parts of corn oil; 25 parts of onion; 15 parts of shallot; 0.7 parts of maltol; 0.7 parts of 3-mercapto-2-butanone; 1.6 parts of furanone; 0.7 parts of 2-acetylpyrazine; 8 parts of hydrolyzed vegetable protein powder.

[0066] A method for preparing chive and chicken essence by combining frying and microcapsule embedding technology, comprising the following steps:

[0067] First, add corn oil to the frying equipment, preheat it to 120°C, put half of the chicken, onions and shallots into the frying equipment and close it, so that the oil starts to boil at 107°C, and the oil shows convection and diffusion during the boiling process It plays the role of natural stirring of materials. The frying time is 50 minutes. When the oil boils, the materials can effectiv...

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PUM

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Abstract

The invention discloses scallion and chicken flavor prepared with a frying and microcapsule embedding combined technique as well as a method. The scallion and chicken flavor comprises raw materials in parts by weight as follows: 20-30 parts of pure water, 15-20 parts of chicken, 40-50 parts of corn oil, 20-30 parts of onions, 10-20 parts of scallions, 0.5-1 part of ethyl maltol, 0.5-1 part of 3-sulfydryl-2-butanone, 1-3 parts of furanone, 0.5-1 part of 2-acetylpyrazine and 6-8 parts of hydrolyzed plant protein powder. The scallion and chicken flavor is prepared with a specific method according to a specific formula, the scent is appropriate and neither excessively thick or heavy, the nutritional ingredients are rich, a few of chemical additives are added, and the flavor tastes natural, pure and better, meets the popular taste and can be widely used for seasoning of various food.

Description

technical field [0001] The invention relates to the technology in the field of essence, in particular to a shallot chicken essence prepared by combining frying and microcapsule embedding technology and a method thereof. Background technique [0002] The condiment industry is an important part of the food industry and is closely related to people's lives. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. Although the annual growth rate of my country's compound seasoning is as high as 20%, it is far from meeting the demand in terms of the total amount. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L27/00A23L27/26
CPCA23V2002/00A23V2200/16A23V2250/30A23V2250/548
Inventor 叶泰锋
Owner 广东味霸味业科技有限公司
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