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Pure-fragrance chicken cream and preparation method thereof

A technology of chicken paste and pure aroma, which is applied in the field of food seasoning, can solve the problems of insufficient aroma and outstanding aroma of chicken paste, and achieve the effects of low production cost, improvement of people's living standards and nutritional levels, and beautiful taste

Inactive Publication Date: 2017-11-24
福建泉州市味源调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, people have higher and higher requirements for the quality of chicken paste, but the aroma of existing chicken paste is still not prominent enough, not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The embodiment of the present invention discloses a pure fragrant chicken paste, which includes the following components by weight: 10.0 parts of chicken skeleton, 0.05 parts of flavor protease, 0.09 parts of complex protease, 6.0 parts of pure chicken fat, 1.0 parts of xylose, 0.9 parts of glucose, 0.9 parts of glycine 0.9 parts of cysteine, 0.4 parts of vitamin B1, 0.9 parts of hydrolyzed vegetable protein, 0.4 parts of salt, 6.0 parts of monosodium glutamate, 0.45 parts of I+G, 2.4 parts of starch, 0.09 parts of scallops, 4.0 parts of maltodextrin, 4.0 parts of wheat flour, 1.5 parts of white sugar, 0.4 parts of polyglycerol esters, 0.09 parts of ethyl maltol, 1.5 parts of yeast extract, 0.3 parts of xanthan gum, and 0.3 parts of sodium carboxymethylcellulose.

[0016] In this embodiment, the chicken skeleton is the skeleton left after the chicken feet, chicken legs, chicken wings, chicken breast meat and chicken neck are removed from the whole chicken.

[0017] In t...

Embodiment 2

[0025] The embodiment of the present invention discloses a pure fragrant chicken paste, comprising the following components by weight: 15.0 parts of chicken skeleton, 0.1 part of flavor protease, 0.2 part of compound protease, 8.0 parts of pure chicken fat, 2.0 parts of xylose, 2.0 parts of glucose, 1.0 parts of glycine 1.0 parts of cysteine, 0.5 parts of vitamin B1, 1.0 parts of hydrolyzed vegetable protein, 0.5 parts of salt, 8.0 parts of monosodium glutamate, 0.5 parts of I+G, 5.0 parts of starch, 0.1 parts of scallops, 6.0 parts of maltodextrin, 5.0 parts of wheat flour, 2.0 parts of white sugar, 0.6 parts of polyglycerol esters, 0.1 parts of ethyl maltol, 2.0 parts of yeast extract, 0.4 parts of xanthan gum, and 0.4 parts of sodium carboxymethylcellulose.

[0026] In this embodiment, the chicken skeleton is the skeleton left after the chicken feet, chicken legs, chicken wings, chicken breast meat and chicken neck are removed from the whole chicken.

[0027] In this embodi...

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PUM

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Abstract

The invention discloses a pure-fragrance chicken cream and a preparation method thereof. The main component of the pure-fragrance chicken cream is a concentrate produced from chicken bones, the production cost is low, the chicken bone resource is adequately utilized, and a bone extract contains rich components such as protein, calcium and phosphorus, has rich and delicious taste and is rich in nutrition and very beneficial to the health of a human body, so that the living standard and nutritional level of people are increased; and furthermore, a large amount of seasonings are added during the seasoning, so that the product has special color, flavor and taste, and is very delicious.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a pure fragrant chicken paste and a preparation method thereof. Background technique [0002] Chicken paste is made from fresh chicken, meat and bone extract, and fat as the main raw materials, and is made through cooking extraction, mild enzymatic hydrolysis, and rich flavored Maillard reaction. The meat is mellow, full-bodied, long-lasting and delicate. Chicken Paste is the most advanced new flavor produced by bioengineering technology in the world. Exquisite material selection, widely used in compound condiments such as chicken essence, hot pot base, stewed cooked food, hotel meals, instant noodles, meat products, surimi products, balls, jerky, snack foods, prepared foods, vegetarian food, biscuits, etc. Numerous food fields. [0003] Along with the raising of people's living standard, people are more and more higher to the quality requirement of chicken paste, but t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
CPCA23L27/26
Inventor 傅华强谢三都傅东洋傅冻良
Owner 福建泉州市味源调味品有限公司
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