Braised chicken thigh essence

Abstract

The invention provides a preparation method of braised chicken thigh essence. The braised chicken thigh essence is prepared from six raw materials, namely a meat flavor spice, a fat flavor spice, a sauced spice, a caramel flavor spice, a spicy flavor spice and a solvent. The meat flavor spice is prepared from 2-methyl-3-furanthiol and 2-acetylthiazole; the fat flavor spice is prepared from hexanal, octanal and trans-2,4-decadienal; the sauced spice is prepared from 3-methylthiopropionaldehyde and phenylacetaldehyde; the caramel flavor spice is prepared from 2,5-dimethyl-4-hydroxy-3(2H)-furanone; the spicy flavor spice is prepared from dimethyl trisulfide, linalool, beta-caryophyllene, anethole and eugenol; and the solvent is prepared from ethanol, propylene glycol, glycerol or a mixture of ethanol, propylene glycol and glycerol, and can further be vegetable oil such as soybean oil, rapeseed oil, peanut oil, corn oil and the like.

Description

technical field [0001] The invention relates to an essence for food, more specifically a braised chicken leg meat essence used for flavoring convenience food or condiments. Background technique [0002] Chicken is a meat that people like and is often eaten in daily life, and has a large demand. In order to increase the yield of broiler chickens, various methods are currently used to shorten the feeding cycle of broiler chickens; with the shortening of the feeding cycle of broiler chickens, the amount of aroma component precursors in raw chicken meat also decreases correspondingly, which makes the aroma intensity of processed chicken meat somewhat reduced. weakened. In the process of realizing the industrialized production of traditional dishes, it is necessary to develop chicken flavors with realistic aromas to make up for the weak aroma of chicken dishes due to the low content of the precursors of the aroma components of chicken itself and the loss of aroma components duri...

AI Technical Summary

Problems solved by technology

In the process of realizing the industrialized production of traditional dishes, it is necessary to develop chicken flavors with realistic aromas to make up for the weak aroma of chicken dishes due to the low content of the precursors of the aroma components of chicken itself and the loss of aroma components during processing.

[0003] Braised chicken in brown sauce is one of common methods for people to process chicken. At present, there are mainly two types of patents about the flavor of braised chicken in brown sauce: a class is a blended flavor, such as "blended braised chicken flavor and preparation method thereof" applied by Sun Zongyu in 2007 (Application No. 200710039904.5)", but there are some problems in this patent, such as some of the spices used are not naturally occurring spices or spices that are not found in processed foods (such as ethyl malt powder, which belongs to artificial flavors), and some are not used in our country at that time and now. Food flavorings allowed (such as 4-methyl-4-furfurylthiopentanone-2), etc.

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