Stench-removing and aroma-increasing additive for flavored chicken dices

An additive and chicken nugget technology, applied in the field of deodorizing and flavoring additives, can solve the problems of single flavor and aroma, lack of nutrients, etc., and achieve the effects of preventing nutritional value, good taste, and preventing oxidative deterioration of meat quality.

Inactive Publication Date: 2017-12-22
安徽靖童科技农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production of flavoring additives in China mostly uses meat as the main raw material, and the meat-flavored flavoring seasonings are basically produced, with a single flavor and fragrance and a lack of nutritional components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of embodiment 1 trypsin

[0019] Take 100g of fresh porcine pancreas, remove the fat, put it into a filter after homogenization, mix according to the ratio of pancreas: ethanol: water 1:1:3, place it at 5°C for 48h, and stir it every 6h. And filter it with gauze to get the crude trypsin extract, add appropriate amount of 50ml hydrochloric acid to activate the zymogen to get trypsin.

Embodiment 2

[0021] A flavor-removing additive for chicken nuggets, the specific steps are as follows:

[0022] (1) Spice ingredients preparation: take ginger powder 3g, star anise 1g, Huoxiang 1g, rice wine 2g, chili powder 1g, grass fruit 2g, cumin 1g, pepper 1g, black pepper 1g, licorice powder 1g, nutmeg 2g, sugar 1g, tangerine peel 2g, garlic powder 1g, after cleaning, crush, add to 200ml water, heat and decoct to get decoction liquid; (2) Take 1g of butyl hydroxyanisole and 1g of transglutaminase, mix them into In the reactor, heat to 35°C and cool for 30 minutes to obtain the compound; (3) Mix the decoction prepared above and the compound, then take 3g of papaya enzyme, 2g of trypsin, 1g of lysozyme and 1g of nucleotide , added to it, mixed with 10g of lactic acid, 7g of limonene, 3g of ethyl maltol, 6g of sorbic acid, 5g of cysteine ​​hydrochloride, 0.3g of calcium carbonate, 0.5g of oleoresin extract, and 0.4g of yeast extract , transferred to an oven for drying, and then ground ...

Embodiment 3

[0024] A flavor-removing additive for chicken nuggets, the specific steps are as follows:

[0025] (1) Spice ingredients preparation: take ginger powder 5g, star anise 4g, Huoxiang 4g, rice wine 4g, chili powder 1g, grass fruit 3g, cumin 1g, pepper 1g, black pepper 1g, licorice powder 3g, nutmeg 4g, sugar 1g, 4g tangerine peel, 3g garlic powder, after cleaning, crushed, added to 200ml water, heated and decocted to obtain decoction liquid; (2) Take 1g of butyl hydroxyanisole and 3g of transglutaminase, mix them, put In the reactor, heat to 35°C and cool for 30 minutes to obtain the complex; (3) Mix the decoction prepared above and the complex, then take 6g of papaya enzyme, 5g of pancreatin, 3g of lysozyme and 4g of nucleotide , add it, stir and mix with 15g of lactic acid, 10g of limonene, 9g of ethyl maltol, 12g of sorbic acid, 10g of cysteine ​​salt, 0.9g of calcium carbonate, 0.9g of oleoresin extract, and 0.7g of yeast extract, then transfer Dry it in an oven, and then gr...

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PUM

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Abstract

The invention discloses a stench-removing and aroma-increasing additive for flavored chicken dices. The additive comprises the following components in parts by weight: lactic acid 10-15, a compound of butylated hydroxyanisole and glutamine transaminase 8-15, limonene 7-10, ethyl maltol 3-9, sorbic acid 6-12, cysteine hydrochlorides 5-10, auxiliary spices 3-6, calcium carbonate 0.3-0.9, oleoresin extract 0.5-0.9, yeast extract 0.4-0.7 and an agent of softening and flavoring meat 0.6-0.9. According to the invention, the addition of the compound of the butylated hydroxyanisole and the glutamine transaminase plays a very effective role in improving the taste and tenderness of chicken and increases the adhesive strength of protein in meat products to increase meat product elasticity; and the addition of the agent of softening and flavoring the meat can significantly improve chicken tenderness and improve the taste to achieve a better flavor.

Description

technical field [0001] The invention relates to the field of production of meat conditioning products, in particular to an odor-removing and flavor-enhancing additive for flavored chicken nuggets. Background technique [0002] Chicken is one of people's daily foods and an important source of human protein. With the continuous improvement of people's living standards in recent years and the increase in the output of the aquaculture industry year by year, consumers have higher and higher requirements for chicken meat quality and quality, so the demand for chicken products is also increasing year by year. Foods made of chicken have also become people's daily and recreational delicacies, such as chicken soup, chicken nuggets, various fried chicken, chicken chops and so on. The development and maturity of the meat industry is inseparable from the application of food additives. In order to meet the needs of the market and improve the delicacy and tenderness of chicken meat, food ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L13/50A23L13/70A23L13/40
CPCA23L5/27A23L13/428A23L13/48A23L13/50A23L13/72A23L13/74
Inventor 童友敏
Owner 安徽靖童科技农业发展有限公司
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