Primary-taste chicken essence and preparation method thereof

A chicken essence and chicken technology, applied in food ingredients as taste improvers, food science, sugar-containing food ingredients, etc., can solve the lack of natural flavor and original taste of stewed meat, no patent publications, lack of meat To solve the problem of similar characteristic flavor, to achieve the effect of enhancing characteristic flavor, natural flavor of chicken, and low price

Inactive Publication Date: 2017-01-25
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, the earliest meat flavors used yeast extract, hydrolyzed vegetable protein and reducing sugar as the main raw materials, and were prepared through the Maillard reaction. The meat flavor products are rich in aroma and full-bodied, but they lack the characteristics of meat. Flavor, and meat aroma is not realistic
Later, people made technical improvements to the above defects, that is, meat and bones were used as the main raw materials to prepare meat flavor essence through simple enzymolysis and Maillard reaction. , puffed food and other food industries, but there are problems such as the lack of natural fragrance and original taste of stewed meat
With the development of economy and society, the meat flavor can no longer meet people's higher requirements for food quality and the demand for high-quality meat flavor in the modernization of traditional Chinese food and the chain of Chinese restaurants.
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of original flavor chicken essence, its component and parts by weight are as follows:

[0031] 50 parts of original chicken extract, 1 part of L-cysteine ​​hydrochloride, 0.5 parts of xylose, 2 parts of glucose, 1 part of L-glycine, 1 part of modified starch, 0.1 part of xanthan gum, flavor nucleotide Disodium 0.5 parts.

[0032] The preparation method of the original flavor chicken extract is as follows:

[0033] Take 50 parts of original chicken, 5 parts of pretreated chicken fat, and 10 parts of water, and mix them evenly to obtain a mixture. Put the mixture into an enzymolysis tank, use 1mol / L food-grade NaOH solution to adjust the pH to 8, and add 0.1% of the total mass of the mixture alkaline protease at 40°C for 1 h, then adjust the pH to 5 with 1mol / L food-grade hydrochloric acid solution, add 0.1% of the total mass of the mixture of papain, 0.05% of the total mass of the mixture of neutral protease, and 0.05% of the total mass of the mixture Flavored p...

Embodiment 2

[0046] A kind of original flavor chicken essence, its component and parts by weight are as follows:

[0047] 60 parts of original chicken extract, 3 parts of L-cysteine ​​hydrochloride, 1 part of xylose, 6 parts of glucose, 3 parts of L-glycine, 3 parts of modified starch, 0.3 parts of xanthan gum, flavor nucleotide Disodium 0.7 parts.

[0048]The preparation method of the original flavor chicken extract is as follows:

[0049] Take 60 parts of original chicken, 10 parts of pretreated chicken fat, and 20 parts of water. After mixing evenly, the mixture is obtained. Add the mixture to the enzymolysis tank, use 1mol / L food-grade NaOH solution to adjust the pH to 8-9, and add the total mass of the mixture 0.3% alkaline protease, hydrolyze at 45°C for 2 hours, then use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 6, add 0.2% of the total mass of the mixture of papain, 0.07% of the total mass of the mixture of neutral protease, and 0.1% flavor protease, 0.1% l...

Embodiment 3

[0062] A kind of original flavor chicken essence, its component and parts by weight are as follows:

[0063] 80 parts of original chicken extract, 5 parts of L-cysteine ​​hydrochloride, 2 parts of xylose, 8 parts of glucose, 5 parts of L-glycine, 5 parts of modified starch, 0.5 parts of xanthan gum, flavor nucleotides Disodium 1 part.

[0064] The preparation method of the original flavor chicken extract is as follows:

[0065] Take 70 parts of original chicken, 15 parts of pretreated chicken fat, and 30 parts of water. After mixing evenly, the mixture is obtained. The mixture is added to the enzymolysis tank, and the pH is adjusted to 9 with 1mol / L food-grade NaOH solution, and 0.4% of the total mass of the mixture is added. Alkaline protease, hydrolyzed at 50°C for 3 hours, then adjusted the pH to 7 with 1mol / L food-grade hydrochloric acid solution, added 0.3% papain of the total mass of the mixture, 0.1% of the neutral protease of the total mass of the mixture, and 0.2% of...

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PUM

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Abstract

The invention relates to primary-taste chicken essence. The primary-taste chicken essence is prepared from the following ingredients in parts by weight: 50-80 parts of primary-taste chicken extract, 1-5 parts of L-cysteine hydrochloride, 0.5-2 parts of xylose, 2-8 parts of glucose, 1-5 parts of L-glycine, 1-5 parts of modified starch, 0.1-0.5 part of xanthan gum and 0.5-1 part of IMP and GMP. According to the essence provided by the invention, the primary-taste chicken extract is obtained through sousing chicken, spices are perfectly merged with the chicken during sousing, and thus the essence is endowed with a kitchen conditioning feeling; meanwhile, substances such as carbonyl compounds, volatile fatty acids, free amino acids and sulfocompounds in the chicken are effectively released, so that the chicken flavor is natural, rich and full, and the edible requirements of people are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an original chicken essence and a preparation method thereof. Background technique [0002] Meat curing is mainly salt or table salt, and adding sodium nitrite or sodium nitrate, sucrose, and spices and other curing materials to process raw meat to change the meat quality and processing characteristics, and finally make the product present a certain flavor, taste and specific flavor. quality process. After the meat is marinated with salt, the salt infiltrates into the internal tissue, which reduces the water activity and increases the osmotic pressure. Specific spices, seasonings and other flavor substances enter the meat tissue, making it better integrated with the meat. Give the product a unique flavor. The flavor substances formed in cured meat are mainly carbonyl compounds, volatile fatty acids, free amino acids, sulfur compounds, etc., and these flavor substances w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
CPCA23V2002/00A23V2200/16A23V2250/61
Inventor 刘波李秉业李洪久张伟伟史福贵张思
Owner SHANDONG TIANBO FOOD INGREDIENTS
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