Black-bone chicken paste essence and preparation method thereof

A technology of paste-like flavor and black-bone chicken, which is applied in the field of black-bone chicken paste flavor and its preparation, can solve the problems of high price and achieve the effect of full aftertaste, long-lasting fragrance, and prominent black-bone chicken characteristic aroma

Inactive Publication Date: 2018-02-16
LIAOCHENG XINHENGJI BIOTECH
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using black-bone chicken as raw material, the development of black-bone chicken flavor and seasoning products is very rare, and the characteristics of black-bone chicken reflected in existing black-bone chicken products, such as aroma and taste, have a big gap with pure culinary black-bone chicken. Although pure black-bone chicken powder The aroma is relatively pure, but its price is very expensive, and it is difficult to be widely used in downstream food processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0022] Step 1: According to the parts by weight, cut 45 parts of black-bone chicken into pieces, 5 parts of green onions and cut into sections, 4 parts of ginger slices, 0.4 parts of cinnamon, 0.8 parts of nutmeg and 50 parts of purified water, put them into the reactor, and heat to 120- Stew at 125°C for 2 hours, cool down to 40°C, take out the black-bone chicken pieces, mince them into a puree, and then mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0023] Step 2: Put 0.6 parts of flavored protease, 0.5 parts of compound protease, and 15 parts of purified water into the reserve solution 1, stir evenly, and react at 50-55°C for 2.5 hours; filter out large bones with gauze to obtain the enzymatic solution, which is the reserve solution Liquid 2;

[0024] Step 3: Put 5 parts of xylose, 6 parts of glucose, 18 parts of plant hydrolyzed pr...

Embodiment 2

[0027] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0028] Step 1: According to the parts by weight, cut 40 parts of black-bone chicken into pieces, 8 parts of green onions and cut into sections, 2 parts of ginger slices, 0.6 parts of cinnamon, 0.5 parts of nutmeg and 45 parts of purified water, put them into the reactor, and heat to 125- Stew at 130°C for 1.5 hours, cool down to 45°C, take out the black-bone chicken pieces, mince them into a puree, and mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0029] Step 2: Put 0.3 parts of flavored protease, 0.3 parts of compound protease, and 10 parts of purified water into the reserve solution 1, stir evenly, and react at 55-60°C for 3.5 hours; filter out large bones with gauze to obtain the enzymatic solution, which is the reserve solution Liquid 2;

[0030] Step 3: Put 8 parts of xylose, 4 parts of glucose, 24 parts of plant hydrolyzed prote...

Embodiment 3

[0033] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0034] Step 1: According to the parts by weight, cut 60 parts of black-bone chicken into pieces, 7 parts of green onions and cut into sections, 5 parts of ginger slices, 0.5 parts of cinnamon, 1 part of nutmeg and 65 parts of purified water, put them into the reactor, and heat to 123- Stew at 128°C for 2.5 hours, cool down to 55°C, take out the black-bone chicken pieces, mince them into a puree, and mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0035] Step 2: Put 0.7 parts of flavored protease, 0.7 parts of compound protease, and 20 parts of purified water into the reserve solution 1, stir evenly, and react at 53-58°C for 5 hours; after filtering out large bones with gauze, the enzymatic solution is obtained, which is the reserve solution Liquid 2;

[0036] Step 3: Put 3 parts of xylose, 8 parts of glucose, 12 parts of plant hydrolyze...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses black-bone chicken paste essence. The black-bone chicken paste essence comprises the following raw materials in parts by weight: 40-60 parts of black-bone chicken meat,3-8 parts of green Chinese onions, 2-5 parts of fresh gingers, 0.3-0.7 part of cassia barks, 0.5-1 part of nutmeg, 0.3-0.7 part of flavourzyme, 0.3-0.7 part of compound protease, 3-8 parts of xylose,4-8 parts of glucose, 12-25 parts of plant hydrolyzed protein solution, 2-5 parts of cysteine, 3-8 parts of glycine, 1-3 parts of leucine, 0.5-1 part of valine, 10-15 parts of chicken fat, 0.8-1.6 parts of disodium 5'-ribonucleotide, 25-35 parts of salt, 20-30 parts of monosodium glutamate, 5-10 parts of corn starch, 0.5-1.5 parts of xanthan gum, 0.5-1 part of modified starch RJ-S308 and 80-125 parts of pure water. The present invention also provides a preparation method of the black-bone chicken paste essence. The black-bone chicken paste essence has fragrance and taste very close to those of the cooked black-bone chickens.

Description

technical field [0001] The invention belongs to the technical field of flavors for food, in particular to a black-bone chicken paste flavor and a preparation method thereof. Background technique [0002] Black-bone chicken is a unique poultry resource with the same origin of medicine and food in my country. Its meat releases 18 kinds of amino acids after hydrolysis, including 8 kinds of essential amino acids for human body, of which 10 kinds are higher than ordinary broiler chicken, and carotene and vitamin C are also higher than Ordinary broiler chickens also contain a variety of trace elements and macro elements, such as calcium, phosphorus, iron, chlorine, sodium, potassium, magnesium, zinc and copper, so black-bone chicken has high nutritional value and high economic value. [0003] With the rapid development of flavoring technology and seasoning industry in recent years, a large number of common chickens have emerged on the market as raw materials to prepare flavors and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 曲广辉李娟张甲贵
Owner LIAOCHENG XINHENGJI BIOTECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap