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Chicken flavor material and preparation method thereof

A chicken and seasoning technology, applied in the fields of food science, food ingredients, applications, etc., can solve problems such as loss of chicken flavors and aroma components

Inactive Publication Date: 2018-05-04
HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a chicken flavoring and its preparation method to solve the problem of the loss of aroma components in the existing chicken flavoring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A chicken seasoning provided by the embodiment of the present invention, each component and the corresponding parts by weight are: 45 parts of chicken, 20 parts of chicken bone, 5 parts of egg, 5 parts of chicken oil, 5 parts of water, 0.01 part of protease, 0.05 part of compound flavor protease, 1 part of glucose, 1 part of white sugar, 1 part of xylose, 0.01 part of vitamin B1, 0.05 part of L-cysteine, 0.1 part of methionine, 5 parts of salt, 5 parts of monosodium glutamate, 20 parts of corn starch, 1 part maltodextrin.

Embodiment 2

[0029] A chicken seasoning provided by the embodiment of the present invention, each component and the corresponding parts by weight are: 60 parts of chicken, 40 parts of chicken bone, 15 parts of egg, 15 parts of chicken oil, 15 parts of water, 0.1 part of protease, 0.2 parts of compound flavor protease, 10 parts of glucose, 15 parts of white sugar, 5 parts of xylose, 0.1 parts of vitamin B1, 0.2 parts of L-cysteine, 0.3 parts of methionine, 15 parts of salt, 15 parts of monosodium glutamate, 30 parts of corn starch, Maltodextrin 10 parts.

Embodiment 3

[0031] A chicken seasoning provided by the embodiment of the present invention, each component and the corresponding parts by weight are: 50 parts of chicken, 30 parts of chicken bone, 10 parts of egg, 10 parts of chicken oil, 10 parts of water, 0.05 part of protease, 0.1 part of compound flavor protease, 5 parts of glucose, 9 parts of white sugar, 2 parts of xylose, 0.05 part of vitamin B1, 0.1 part of L-cysteine, 0.2 part of methionine, 10 parts of table salt, 10 parts of monosodium glutamate, 25 parts of corn starch, Maltodextrin 5 parts.

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PUM

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Abstract

The invention discloses a chicken flavor material and a preparation method of the chicken flavor material. The chicken flavor material comprises the components of chicken, a chicken bone, an egg, chicken fat, water, protease, compound flavor protease, glucose, white sugar, xylose, vitamin B1, L-cysteine, methionine, salt, aginomoto, corn starch and maltodextrin. The prepared chicken flavor material keeps the original taste and flavor of the natural chicken to the highest extent, the delicate mellow flavor is greatly improved, the taste is real, the aftertaste lasts long, the chicken flavor material is excellent in heat stability, only 10% of the chicken flavor material is denatured after being sterilized at the temperature of 121 DEG C, and the technological requirements in thermal treatment in the food industry are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seasoning for chicken and a preparation method thereof. Background technique [0002] Condiments are common food additives in family daily life, catering industry and food processing industry. With the improvement of living standards, people not only pay attention to the function of flavor and freshness of condiments, but also require them to have the characteristics of natural nutrition. Chicken seasoning is a kind of salty flavor, which is used to add flavor to food. It contains a variety of amino acids, so it is widely used in food industries such as meat products, convenience foods, puffed foods, and household seasonings. [0003] In the prior art, due to the restriction of the formula composition and preparation method of the chicken seasoning, the heat stability of the prepared chicken seasoning is relatively poor, and when it is applied to food stewing, more than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20A23L29/00A23L29/30
CPCA23L27/201A23L27/26A23L29/06A23L29/35A23V2002/00A23V2250/5114
Inventor 潘文清龚林
Owner HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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