Stewed chicken flavor liquid essence and preparation method thereof

A chicken flavoring and stewing technology, which is applied in the field of food additives, can solve the problems of short fragrance retention time and low fragrance intensity, and achieve the effects of overcoming unrealistic fragrance, long-lasting fragrance and strong chicken characteristic flavor.

Active Publication Date: 2017-10-13
SHENZHEN XINGQILING FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the heat-reactive base material has a natural aroma and high safety, but the aroma intensity is small and the fragrance retention time is short, it often needs to be used in conjunction with liquid essence to meet the market demand

Method used

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  • Stewed chicken flavor liquid essence and preparation method thereof
  • Stewed chicken flavor liquid essence and preparation method thereof
  • Stewed chicken flavor liquid essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014]

[0015]

[0016] The monomer spices are mixed according to the mass percentage composition, and finally the salad oil is used as a solvent to make up 100% to obtain the flavor finished product. The above-mentioned monomer fragrances are all commercially available products and can be purchased directly from the market.

[0017] The above-mentioned embodiment 1 is only a preferred embodiment of the present invention for imitating the stewed flavor of Beijing fried chicken, and is not intended to limit the technical solution of the present invention in any form. All simple modifications, equivalent changes and modifications made to the above embodiments according to the technical essence of the present invention still fall within the scope of the technical solutions of the present invention.

Embodiment 2

[0019]

[0020]

[0021] The preparation method of the above-mentioned stewed chicken flavor essence, comprises the steps:

[0022] The monomer fragrance is mixed according to the mass percentage composition, and finally propylene glycol is used as a solvent to make up 100% to obtain a finished fragrance product. The above-mentioned monomer fragrances are all commercially available products and can be purchased directly from the market.

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PUM

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Abstract

The invention belongs to the field of food additives, and provides stewed chicken flavor liquid essence and a preparation method thereof. The essence is prepared from, by mass, 10.0-20.0% of acetoin, 0.1-2.0% of dimethyl disulfide, 15.0-30.0% of caproaldehyole, 0.0-0.1% of 2-methylpyrazine, 1.0-5.0% of furfuryl alcohol, 0.1-1.0% of 2-methyl-3-furanthiol, 2.0-5.0% of 3-methylthiopropanal, 1.0-2.0% of furfuryl mercaptan, 5.0-15.0% of 1-octene-3-ol, 1.8-5.0% of furanone, 0.1-2.0% of 3-octen-2-one, 5.0-15.0% of nonanal, 10.0-30.0% of (E,E)-2,4-decadienal, other perfumes and a solvent; the product has the natural stewed chicken flavor, the fragrance is natural and vivid, the fragrance holding time is long, and the essence can be applied to the fields of condiments, quick-frozen food, leisure food, instant food and the like.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a flavor for food, in particular to a liquid flavor of stewed chicken and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, flavors with realistic flavors are becoming more and more popular. Among meaty salty flavors, chicken flavor is very popular and has a wide range of applications, from condiments, quick-frozen foods, snack foods, From instant noodles to cold fresh meat, chicken-flavored food flows quickly and consumes a lot. Stewed chicken is loved by the Chinese people because of its delicious taste and high nutritional value. At the same time, the flavor of stewed chicken has become a research hotspot in the flavor and fragrance industry and is used in many foods. [0003] At present, domestically, raw materials such as chicken hydrolyzate, fat, reducing sugar, amino acid, etc. are mainly used to prepare c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
CPCA23L27/26
Inventor 谢建春范梦蝶杜文斌肖群飞赵梦瑶王天泽赵健
Owner SHENZHEN XINGQILING FOOD TECH CO LTD
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