Chicken essence and preparation method thereof

A technology of chicken essence and fresh eggs, which is applied in food science and other fields, can solve the problem of high cost and achieve the effect of long-lasting aftertaste, rich and vivid aroma, mellow and full aroma

Inactive Publication Date: 2017-09-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the great uncertainty in various indicators of animal meat, and the cost will become higher and higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of chicken essence, comprising the steps of:

[0030] 1) Preparation of soybean protein isolate hydrolyzate

[0031] Put 100g of soybean protein isolate and 500g of water together into the container and stir evenly, add 0.15g of protease, stir and react at 55°C for 1.5 hours, then stir at 90°C for 10 minutes, cool and filter for later use, and obtain the soybean protein isolate hydrolyzate .

[0032] 2) Preparation of chicken essence

[0033] In a three-neck flask equipped with a thermometer, a condenser, and a stirrer, add 30 g of soybean protein isolate hydrolyzate, 25 g of fresh eggs, 8 g of refined chicken oil, 10 g of sodium glutamate, 5 g of white sugar, 6 g of glucose, and 10 g of edible salt , 0.5g methionine, 10.5g vitamin B, 0.5g cysteine, 0.15g ginger powder, 0.5g I+G, 0.02g sodium carboxymethyl cellulose, stir to dissolve all amino acids and reducing sugars, and keep at 100°C for reaction After 1.5 hours, when the temperature is lower...

Embodiment 2

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

[0037] 1) Preparation of soybean protein isolate hydrolyzate

[0038] Put 100g of soybean protein isolate and 500g of water together into the container and stir evenly, add 0.15g of protease, stir and react at 60°C for 2 hours, then stir at 90°C for 10 minutes, cool and filter for later use, and obtain the soybean protein isolate hydrolyzate .

[0039] 2) Preparation of chicken essence

[0040] In a three-necked flask equipped with a thermometer, a condenser, and a stirrer, add 40 g of soybean protein isolate hydrolyzate, 32 g of fresh eggs, 15 g of chicken oil, 10 g of glutamic acid, 5 g of white sugar, 5 g of glucose, 10 g of edible salt, and methionine 0.2g, vitamin B1 0.8g, cysteine ​​1g, ginger powder 0.6g, I+G 0.5g, cysteine ​​hydrochloride 1g, sodium carboxymethyl cellulose 0.05g, stir to make all amino acids and reducing sugars Dissolve, keep at 100°C for 3 hours, and when the temperature is ...

Embodiment 3

[0043] A preparation method of chicken essence, comprising the steps of:

[0044] 1) Preparation of soybean protein isolate hydrolyzate

[0045] Put 100g of soybean protein isolate and 500g of water together into the container and stir evenly, add 0.2g of protease, stir and react at 60°C for 3 hours, then stir at 90°C for 10 minutes, cool and filter for later use, and obtain the soybean protein isolate hydrolyzate .

[0046] 2) Preparation of chicken essence

[0047] In a three-neck flask equipped with a thermometer, condenser, and stirrer, add 35g of soybean protein isolate hydrolyzate, 28g of fresh eggs, 12g of chicken oil, 10g of glutamic acid, 5g of white sugar, 3g of glucose, 10g of edible salt, and 0.2g of methionine. g, vitamin B1 0.8g, cysteine ​​1g, ginger powder 0.6g, I+G 0.5g, cysteine ​​hydrochloride 1g, sodium carboxymethyl cellulose 0.03g, stirring to dissolve all amino acids and reducing sugars , kept at 100° C. for 3 hours, and when the temperature was lower...

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PUM

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Abstract

The invention provides chicken essence, which is prepared from the following raw materials in parts by weight: 20 to 40 parts of soy isolate protein enzymatic hydrolysate, 25 to 35 parts of fresh eggs, 8 to 15 parts of refined chicken oil, 5 to 15 parts of sodium glutamate, 2 to 8 parts of white granulated sugar, 3 to 8 parts of glucose, 5 to 10 parts of table salt, 0.2 to 0.5 part of methionine, 0.5 to 1 part of vitamin B1, 0.5 to 1 part of cysteine, 0.1 to 0.6 part of fresh ginger and 0.02 to 0.05 part of sodium carboxymethylcellulose. The invention also provides a preparation method of the chicken essence. The chicken essence prepared from the raw materials has the advantages that the fragrance is intense and vivid; the smell is mellow and full; the aftertaste is long; the product state is stable.

Description

technical field [0001] The invention belongs to the technical field of food and relates to an essence, in particular to a chicken essence and a preparation method thereof. Background technique [0002] With the rapid development of the food industry, salty flavors have also developed rapidly in recent years, especially meat flavors. However, the essence of the main paste in China is mainly based on enzymatic hydrolysis of meat to add reducing sugars and amino acids, and animal fat as the main structure to undergo Maillard reaction to obtain meat-flavored paste or powder essence. Due to the great uncertainty in various indicators of animal meat, and the cost will become higher and higher. Contents of the invention [0003] In view of the above-mentioned technical problems in the prior art, the present invention provides a chicken flavor and a preparation method thereof, which has the technical problem that various indicators of the chicken flavor are unstable in the prior ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
CPCA23L27/215A23L27/26
Inventor 肖作兵邓娟朱广用
Owner SHANGHAI INST OF TECH
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