Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of chicken flavor

A chicken flavor and chicken technology, applied in the field of flavor, can solve the problems of loss of volatile flavor compounds, flavor deterioration, etc., and achieve the effects of avoiding flavor deterioration, sufficient reaction, and sufficient enzymatic hydrolysis

Inactive Publication Date: 2017-04-26
重庆梅香园实业集团有限公司
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: how to provide a chicken essence preparation method for the problem that the volatile flavor compounds are easily lost and the flavor deteriorates due to heating. Method for preparing chicken essence with realistic flavor of chicken and no need to add a large amount of other flavor enhancers for seasoning

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of chicken essence, comprising the steps of:

[0026] 1) Washing and pulverizing the chicken to obtain minced chicken;

[0027] 2) Mix 50 parts by mass of the ground chicken, 15 parts by mass of water, 0.5 parts by mass of papain, and 0.5 parts by mass of neutral protease, and heat the enzymolysis reaction in a water bath at 60°C for 1.5 hours to obtain an enzymolysis solution;

[0028] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained in step 2) at 135°C for 15 s to obtain chicken enzymatic hydrolyzate;

[0029] 4) Glucose, cysteine, yeast extract, chicken fat and the chicken enzymatic hydrolyzate prepared in step 3) were mixed according to the mass volume ratio of 2 g: 0.5 g: 1.5 g: 3 g: 100 mL, and the Perform Maillard reaction at 0.2 MPa and 120°C for 1.5 h to obtain the Maillard reaction product;

[0030] 5) Pass the Maillard reaction product obtained in step 4) through a 100-mesh sieve, and collect the filtered cl...

Embodiment 2

[0036] A preparation method of chicken essence, comprising the steps of:

[0037] 1) Washing and pulverizing the chicken to obtain minced chicken;

[0038] 2) Mix 70 parts by mass of the ground chicken, 35 parts by mass of water, 1.5 parts by mass of papain and 1 part of neutral protease, and heat the enzymolysis reaction in a water bath at 70°C for 2 hours to obtain an enzymolysis solution;

[0039] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained in step 2) at 135°C for 15 s to obtain chicken enzymatic hydrolyzate;

[0040] 4) Glucose, cysteine, yeast extract, chicken fat, and the chicken enzymatic hydrolyzate prepared in step 3) were mixed according to the mass volume ratio of 5 g: 1 g: 4 g: 5 g: 100 mL, and the Carry out Maillard reaction at 0.5 MPa and 152°C for 3 h to obtain the Maillard reaction product;

[0041] 5) Pass the Maillard reaction product obtained in step 4) through a 200-mesh sieve, and collect the filtered clear liquid;

[0...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of chicken flavor, which comprises the following steps: cleaning and grinding chicken to obtain chicken meat emulsion; mixing 50-70 parts of chicken meat emulsion, 15-35 parts of water, 0.5-1.5 parts of papain and 0.5-1 part of neutral protease, and heating the mixture in a water bath at 60-70 DEG C for carrying out enzymolysis reaction for 1.5-2h to obtain enzymolysis liquid; carrying out instant super high temperature sterilization on the enzymolysis liquid; mixing glucose, cysteine, yeast extract, chicken fat and chicken enzymolysis products according to the mass volume ratio of 2-5g:0.5-1g:1.5-4g:3-5g:100mL; carrying out maillard reaction at 0.2-0.5MPa and 120-152 DEG C for 1.5-3h to obtain maillard reaction products; and carrying out filtering, membrane concentrating and flavoring on the maillard reaction products to obtain the chicken flavor. The chicken flavor obtained by the method provided by the invention has full-bodied fragrance.

Description

technical field [0001] The invention belongs to the technical field of essence, and in particular relates to a preparation method of chicken essence. Background technique [0002] Meat flavor refers to a class of natural food additives with meat flavor, which are widely used in processed meat foods, auxiliary seasonings, hot pot bottoms or various convenience foods. Meat flavors are usually divided into two categories: natural meat flavors and synthetic meat flavors. The current natural meat flavors mainly include: meat extracts and animal hydrolyzed proteins. As a commonly used poultry meat, chicken has unique flavor and delicious taste. It is often made into chicken essence to season various hot pot bases and soups. [0003] Existing chicken flavors are processed through pretreatment, enzymatic hydrolysis, concentration or drying of meat. However, the volatile flavor compounds in the existing chicken flavors will be largely lost during the process of concentration and dry...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/21A23L27/26
Inventor 王斌苟中军杨光
Owner 重庆梅香园实业集团有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com