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Chicken essence and preparation method thereof

A chicken flavor and chicken technology, applied in the direction of food science, can solve the problems of no aroma, single production, unable to retain taste and taste, etc., and achieve the effects of improving taste, improving utilization efficiency, and improving appetite

Pending Publication Date: 2022-07-15
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the chicken essence of prior art is generally made comparatively simple and single, is directly made by carrying out enzymolysis drying to chicken, the first does not have the fragrance of unique mouthfeel, can't improve the appetite of the eater and desire to buy, secondly in the actual Does not retain texture and taste when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a chicken essence and preparation method thereof, a chicken essence, comprising the following raw materials:

[0031] chicken material;

[0032] edible oil;

[0033] complex amino acids;

[0034] Compound spice;

[0035] Compound edible spice.

[0036] Chicken materials include chilled chicken, chicken bone extract and chicken fat extract, of which chilled chicken is 35 parts, chicken bone extract is 30 parts, chicken fat extract is 10 parts, edible oil includes beef bone oil, corn oil And chicken bone oil, of which beef bone oil is 5 parts, corn oil is 3 parts, and chicken bone oil is 4 parts.

[0037] Compound amino acids include 3-4 parts of cysteine, 0.6-0.7 parts of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, L-cysteine ​​salt 2.5-5 parts of acid salt and 1-3 parts of xylose, complex amino acids also include guanylate, thiamine and L-proline, of which guanylate is 0.6-0.9 parts, thiamine is 0.3-0....

Embodiment 2

[0047] Embodiment 2: a chicken essence and preparation method thereof, a chicken essence, comprising the following raw materials:

[0048] chicken material;

[0049] edible oil;

[0050] complex amino acids;

[0051] Compound spice;

[0052] Compound edible spice.

[0053] Chicken materials include chilled chicken, chicken bone extract and chicken fat extract, of which chilled chicken is 50 parts, chicken bone extract is 35 parts, chicken fat extract is 15 parts, edible oil includes beef bone oil, corn oil And chicken bone oil, of which 15 parts beef bone oil, 12 parts corn oil, and 16 parts chicken bone oil.

[0054] Compound amino acids include 3-4 parts of cysteine, 0.6-0.7 parts of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, L-cysteine ​​salt 2.5-5 parts of acid salt and 1-3 parts of xylose, complex amino acids also include guanylate, thiamine and L-proline, of which guanylate is 0.6-0.9 parts, thiamine is 0.3-0.4 par...

Embodiment 3

[0063] Embodiment 3: a chicken essence and preparation method thereof, a chicken essence, comprising the following raw materials:

[0064] chicken material;

[0065] edible oil;

[0066] complex amino acids;

[0067] Compound spice;

[0068] Compound edible spice.

[0069] Chicken materials include chilled chicken, chicken bone extract and chicken fat extract, of which chilled chicken is 50 parts, chicken bone extract is 35 parts, chicken fat extract is 15 parts, edible oil includes beef bone oil, corn oil And chicken bone oil, of which 15 parts beef bone oil, 12 parts corn oil, and 16 parts chicken bone oil.

[0070] Compound amino acids include 3-4 parts of cysteine, 0.6-0.7 parts of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, L-cysteine ​​salt 2.5-5 parts of acid salt and 1-3 parts of xylose, complex amino acids also include guanylate, thiamine and L-proline, of which guanylate is 0.6-0.9 parts, thiamine is 0.3-0.4 par...

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PUM

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Abstract

The invention relates to the technical field of food production and processing, and discloses chicken essence and a preparation method thereof, and the chicken essence comprises the following raw materials: a chicken material, edible oil, compound amino acids, compound spices and compound edible spices. According to the chicken essence and the preparation method thereof, the chicken essence is composed of the chicken material, the edible oil, the compound amino acids, the compound spices and the compound edible spices, the chicken material is selected from chilled chicken, a chicken bone extract and a chicken fat extract, the utilization efficiency of chicken is improved, and the purpose of environmental protection is achieved; secondly, the composite amino acids, the composite spices and the composite edible spices all adopt conventional food additive materials, so that the cost of producing and processing the chicken essence is reduced, in addition, the cost is further reduced by adopting a traditional cooking method, and thus the enterprise benefits of producing and processing the chicken essence are improved.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a chicken essence and a preparation method thereof. Background technique [0002] Chicken essence is a compound seasoning that enhances freshness and fragrance, which is made from chilled chicken, chicken bones and eggs. It can be used in all occasions where monosodium glutamate is used, and the effect can be achieved by adding an appropriate amount to dishes, soups, and pasta. In addition to sodium glutamate, chicken essence contains a variety of amino acids. It is a home-cooked condiment that can not only increase people's appetite, but also provide a certain amount of nutrition. [0003] However, the chicken essence in the prior art is generally relatively simple and simple to manufacture, and is directly prepared by enzymatic hydrolysis and drying of chicken. First, there is no unique taste aroma, which cannot improve the appetite and desire of consum...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2250/204A23V2250/18A23V2250/0616A23V2250/0622A23V2250/61A23V2250/626A23V2250/638A23V2250/064
Inventor 叶泰锋
Owner 广东味霸味业科技有限公司
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