Rattan pepper chicken ointment and preparation method thereof

A technology of rattan pepper chicken paste and rattan pepper, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of undiscovered patent publications, insufficient fusion of meat, and weak flavor and numbness and other problems, to achieve the effect of increasing free amino acids and small peptides, strong aroma of rattan pepper, strong aroma of numbness and green aroma

Inactive Publication Date: 2019-04-19
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of food flavors, there are very few rattan pepper-flavored products, and there are few similar products on the market. Pepper-and-pepper chicken flavor is one of the few similar products, but the unique strong and long-lasting hemp flavor of rattan pepper is not enough. , and using the traditional flavoring process, the flavor and hemp aroma produced by simple chicken enzymolysis and Maillard reaction are relatively weak, and the blended pepper and hemp chicken flavor base is added to enhance the pepper and hemp aroma, making the aroma rich, but The aroma is irritating, chemical, unnatural, and not fully integrated with the sensuality, and the coordination is poor
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Rattan pepper chicken ointment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A rattan pepper chicken paste, the composition and parts by weight are as follows:

[0026] 50 parts of chicken enzymatic solution, 20 parts of vine pepper chicken oil, 5 parts of hydrolyzed vegetable protein powder, 2 parts of yeast extract, 0.5 parts of ginger powder, 3 parts of amino acids, 3 parts of reducing sugar, 5 parts of table salt, 5 parts of monosodium glutamate, 5.5 parts of white sugar, 10.5 parts of vitamin B, and 0.5 parts of taurine.

[0027] Wherein, the amino acid is L-cysteine ​​hydrochloride, L-cysteine, glutamic acid.

[0028] Wherein, the reducing sugars are glucose, xylose and arabinose.

[0029] Wherein, the preparation method of the chicken enzymatic solution is as follows: take white striped chicken, remove the head, claws, and viscera, put a spice packet in the whole chicken belly, treat at 121°C for 1 hour, take out the spice packet, and put The whole chicken was minced with a meat grinder, ground, added 0.5% protease by weight of the grou...

Embodiment 2

[0034] A rattan pepper chicken paste, its composition and parts by weight are as follows:

[0035] 30-60 parts of chicken enzymatic solution, 20-40 parts of rattan pepper chicken oil, 2-5 parts of hydrolyzed vegetable protein powder, 2-5 parts of yeast extract, 0.5-1 part of ginger powder, 1-3 parts of amino acid, reduced 1-5 parts of sugar, 3-8 parts of salt, 3-8 parts of monosodium glutamate, 5-10 parts of white sugar, 10.2-0.5 parts of vitamin B, 0.5-2 parts of taurine.

[0036] Preferably, the amino acid is two or more of L-cysteine ​​hydrochloride, L-cysteine, glutamic acid, valine, glycine, and alanine.

[0037] Preferably, the reducing sugar is two or more of glucose, xylose, arabinose, ribose and lactose.

[0038] Preferably, the preparation method of the chicken enzymatic hydrolyzate is:

[0039] Take the white striped chicken, remove the head, claws and viscera, put the spice package in the whole chicken belly, treat at 115-121°C for 0.5-2h, take out the spice pack...

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Abstract

The invention relates to a rattan pepper chicken ointment. The rattan pepper chicken ointment is prepared from, by weight, 30-60 parts of chicken enzymatic hydrolysate, 20-40 parts of rattan pepper chicken oil, 2-5 parts of hydrolysis plant albumen powder, 2-5 parts of yeast extractives, 0.5-1 part of ginger powder, 1-3 parts of amino acid, 1-5 parts of reducing sugar, 3-8 parts of salt, 3-8 partsof aginomoto, 5-10 parts of white granulated sugar, 0.2-0.5 part of vitamin B1 and 0.5-2 parts of taurine. The rattan pepper chicken ointment has the characteristic lime flavor, outstanding chicken flavor, rich and lingering spicy flavor, intensive taste, full meat quality and obvious spicy feeling, can be applied to the fields of leisure puffed food, meat products, instant foods, catering and the like and meets the requirement of people for chasing delicious food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a rattan pepper chicken paste and a preparation method thereof. Background technique [0002] Rattan pepper is a kind of green Zanthoxylum bungeanum. It has a unique hempy flavor. Its main components are alkaloids, amides, lignans, coumarins, volatile oils and fatty acids. It is an important condiment with good development prospects and utilization value. . [0003] At present, dishes with rattan pepper flavor are deeply favored by consumers. Rattan pepper flavor refers to the addition of rattan pepper fruit or rattan pepper oil in the cooking of dishes and food production, so that the product has a unique flavor of delicate fragrance and hemp. In the field of food flavors, there are few rattan pepper-flavored products, and there are fewer similar products on the market. Pepper-and-pepper chicken flavor is one of the few similar products, but the unique strong and long-l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/22A23L27/26A23L27/60
CPCA23V2002/00A23L27/21A23L27/22A23L27/26A23L27/60A23V2200/14A23V2200/16
Inventor 徐龙真李秉业李洪久刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS
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