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Production process and fermentation device of flavor enhancer

A production process and fermentation device technology, applied in the field of the umami agent production process and its fermentation device, can solve the problems of time-consuming and laborious, loss of mellow taste, etc., and achieve the effects of avoiding too many dead ends, improving immunity, and strong taste penetration.

Pending Publication Date: 2022-08-02
福建胜美鲜生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the addition of industrial umami ingredients such as sodium glutamate in the preparation process of many existing umami agents, the flavor and the mellow taste brought by traditional broth are lost. In some cooking processes, it is necessary to use When it comes to broth, it is still necessary to choose stewed fresh chicken to prepare, which is time-consuming and laborious. Now a chicken-flavored umami agent production process is proposed, which can replace traditional broth, and its flavor and taste are close to broth

Method used

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  • Production process and fermentation device of flavor enhancer
  • Production process and fermentation device of flavor enhancer
  • Production process and fermentation device of flavor enhancer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production process for an umami agent, comprising the following steps:

[0035] S1: Chicken Powder Preparation:

[0036] Choose fresh chicken or chicken breast, soak and wash it, soak it in water for 40 minutes, remove the blood water, boil the fresh chicken or chicken breast in water, remove the foam on the surface, and boil for 20 minutes. If it is fresh chicken, you need to remove the chicken skin and remove the chicken bones, then put the chicken in the soup and continue to cook, and the chicken breast can be simmered continuously. Mix the onion, ginger, salt, sugar, and pepper into powder, then Continue to cook for 30 minutes, grind the stewed chicken or chicken breast into powder through a grinder, and bake until the moisture is between 7-12% to obtain chicken powder for later use, in which the chicken oil and the clear soup are separated in the boiled chicken soup. spare;

[0037] S3: Fermentation enzymatic hydrolysis

[0038] The chicken powder is mixed wit...

Embodiment 2

[0046] Specifically, the chicken powder, water, clear soup, chicken oil, edible salt and mushroom enzyme in S4 are in proportions of 1.5:9.0:3.5:2.5:0.1:0.25 parts by weight;

[0047]Specifically in this embodiment, the mushroom enzyme described in step S2 is a mixture of black fungus, pine mushrooms, shiitake mushrooms, brown sugar, and probiotics in a weight ratio of 0.5:1:1.5:3:2. Add 4-6 times the mass of water to make a slurry, and after fermentation, the mushroom enzyme is obtained, the fermentation temperature is 35-40° C., and the fermentation time is 24-48h.

Embodiment 3

[0049] Different from embodiment one has the following points, wherein the production process of this umami agent concrete agent is as follows:

[0050] 1. The preparation of chicken powder in S1 starts from the crushing process: crushing-mixing-granulating-drying-screening-finished product.

[0051] Crushing, mixing, granulating and drying are the four major steps in the production of umami.

[0052] The drying equipment involved is the main equipment, but it is also inseparable from many auxiliary equipment, such as: screening, packaging, heating system, conveying system, etc.

[0053] 1. Chicken powder starts from fresh chicken and has a second treatment method, which is suitable for mass production and improves the umami taste through enzymatic hydrolysis, but it is a pure liquid umami agent and can be used as food ingredients. The processing steps are as follows: fresh chicken—flavoring—cooking—colloid mill—enzymolysis—colloid mill—filtering—spraying—chicken powder.

[...

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Abstract

The production process comprises the following steps: S1, preparing chicken powder: selecting fresh chicken or chicken breast, soaking and cleaning the fresh chicken or chicken breast, soaking the fresh chicken or chicken breast in clear water for 40 minutes, removing blood water, boiling the fresh chicken or chicken breast in clear water, fishing out and cleaning floating foam on the surface, boiling for 20 minutes, fishing out the fresh chicken or chicken breast if the fresh chicken or chicken breast is fresh, and tearing off chicken skin, and removing the chicken bones, and continuously cooking the chicken in the soup. According to the present invention, the fresh chicken or the chicken paste is prepared according to different production conditions, such that the production equipment requirement is low, and the characteristics of low production cost, short production period and stable and controllable preparation process are provided; the chicken-flavor composite flavor enhancer prepared by the preparation method disclosed by the invention has the advantages of unique flavor, mellow taste, strong taste penetration sense and rich nutrition, retains components generated by stewing chickens, such as chicken soup, chicken oil and the like, can achieve the effects of improving immunity and tonifying spleen and qi, and is an ideal soup-stock flavor enhancer.

Description

technical field [0001] The invention relates to the technical field of umami agents, in particular to a production process of umami agents and a fermentation device thereof. Background technique [0002] Umami agents, also known as flavor enhancers, are a class of compounds that can enhance the umami taste of food. According to different chemical components, food umami agents can be divided into amino acids, nucleotides, organic acids, compound umami agents, etc. The umami agent has a good flavor enhancement effect on vegetables, meat, poultry, dairy, aquatic products and even alcohol. [0003] Many existing umami agents are added by industrially made umami ingredients such as sodium glutamate during the preparation process, resulting in the loss of flavor and the mellow taste brought by traditional broth, etc. In some cooking processes, it is necessary to use When it comes to broth, it is still necessary to choose stewed fresh chicken to prepare, which is time-consuming a...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/24A23L27/26A23L33/00C12M1/40C12M1/00C12M1/38C12M1/04
CPCA23L27/00A23L27/24A23L27/26A23L33/00C12M21/18C12M23/00C12M23/38C12M41/12C12M23/04C12M29/20C12M37/04A23V2002/00A23V2200/30A23V2200/324A23V2250/5114A23V2250/5118A23V2200/15A23V2200/16Y02A40/90
Inventor 陈宗忠陈晋曹敬
Owner 福建胜美鲜生物科技有限公司
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