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
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  • 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 f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

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

[0026] 1) Wash and crush the chicken to make minced chicken;

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

[0028] 3) Sterilize the enzymatic hydrolysis solution obtained in step 2) at 135°C for 15 s at ultra-high temperature to obtain a chicken enzymatic hydrolysis product;

[0029] 4) Glucose, cysteine, yeast extract, chicken oil and the chicken enzymatic hydrolysate obtained 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 put in The Maillard reaction was carried out 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) thr...

Example Embodiment

[0035] Example 2

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

[0037] 1) Wash and crush the chicken to make 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 enzymatic hydrolysis reaction in a water bath at 70°C for 2 h to obtain an enzymatic hydrolysis solution;

[0039] 3) Sterilize the enzymatic hydrolysis solution obtained in step 2) at 135°C for 15 s at ultra-high temperature to obtain a chicken enzymatic hydrolysis product;

[0040] 4) Glucose, cysteine, yeast extract, chicken oil and the chicken enzymatic hydrolysate prepared in step 3) were mixed according to the mass volume ratio of 5 g: 1 g: 4 g: 5 g: 100 mL, The Maillard reaction was carried out 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 colle...

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PUM

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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

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Application Information

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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
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