278 results about "Chicken Flavor" patented technology

The invention discloses a preparation method of a broiler feed. The broiler feed belongs to the field of feeds. The broiler feed provided by the invention is prepared from high-quality white corn, bean cake, rape seed cake, cottonseed cake, barley, broomcorn, alfalfa meal, fish meal, mountain flour, plant oil, edible salt, traditional Chinese medicine additive agents, sodium bicarbonate, trace elements, allicin, phytase and vitamin C through the technology of crushing, mixing, granulating, drying and the like. The feed is rich in nutrition, has good mouthfeel, can meet the nutrition need of broilers in a growing period after being taken by the broilers so as to enable broilers to guide qi downward, be good in digestion and be clam, also has the effects of accelerating broilers to grow, and improving the chicken flavor and daily gain, is high in disease resistant capability, and is high in safety.

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 +/- 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

The invention discloses a chicken-flavored powdery complex flavoring which comprises the following raw materials in parts by weight:20-40 parts of monosodium glutamate, 25-45 parts of salt, 2-10 parts of sugar, 3-11 parts of maltodextrin, 5-20 parts of corn starch, 0.5-1.5 parts of spice, 0.3-2 parts of flavor enhancer, 2-3 parts of chicken powder, 3-5 parts of vegetable oil, 0.2-1 part of celerygranule, 0.2-1 part of carrot granule and 0.2-1 part of garlic granule. The invention is tasty, nutritional and healthy, and has the functions of invigorating the spleen and promoting the appetite.

The invention discloses a concentrated compound condiment with a chicken flavor and a preparation method of the concentrated compound condiment. The concentrated compound condiment with the chicken flavor contains chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate, chicken fat, edible salt, white granulated sugar, xylose, aginomoto, radix angelicae powder, I+G, monostearin, an enhancer, carrageenan, maltodextrin and chicken-bone soup. The preparation method comprises the following steps: adding chicken bone soup, chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate and chicken fat to a container; adding monostearin, adding white granulated sugar, xylose, edible salt, aginomoto, radix angelicae powder, I+G and enhancer at 50-70 DEG C; finally adding carrageenan and maltodextrin, and mixing evenly, so as to obtain the concentrated compound condiment with the chicken flavor, which does not contain a chemical additive, and is natural, safe and reliable in used raw materials, abundant in nutrient, very vivid in aroma, and mellow and full in fragrance; the preparation cost is low; the reaction temperature in the preparation process is low; and the nutrients and the flavor substances can be preserved to the maximal extent.

The invention relates to black pepper flavored skewered pork and a preparation method thereof. The black pepper flavored skewered pork comprises the following raw materials in parts by weight: 80-120 parts of raw pork meat, 0.5-1 part of sweet chilli powder, 0.1-0.3 part of garlic powder, 0.2-0.6 part of maltodextrin, 0-0.4 part of chicken flavor powder, 0.1-1 part of pork paste, 0.3-1 part of cracked black pepper and other seasonings. The preparation method provided by the invention comprises the steps of: firstly, cutting the selected raw pork meat into pork pieces with uniform size; secondly, preparing black pepper flavored curing ingredients according to the weight of the raw pork meat, and conducting operating sequences of kneading the raw pork meat with the black pepper flavored curing ingredients, curing and the like; and finally, skewering, quick-freezing and refrigerating products. According to the black pepper flavored skewered pork and the preparation method provided by theinvention, the black pepper flavored skewered pork is developed, the purpose of guaranteeing the product quality is reached through control of the raw pork meat, and the production environment and other links, the requirements of industrialized production are met. The skewered pork made and provided by the invention has the characteristics of unique flavor, fresh and tender meat, sanitation and safety, thereby being suitable for large batch production.

The invention belongs to poultry meat food processing technology, and particularly relates to pure chicken powder and a production process thereof. The pure chicken powder is prepared from chicken skeleton, chicken breast and chicken suet in a certain ratio by high-temperature cooking, proportioning, grinding, high-pressure homogenization, sterilization, spray drying, cooling, sieving and packing. The pure chicken powder has thick stewed chicken flavor, and can be used as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning bags, flavoring essence, instant noodles, puffed food and meat products.

The invention relates to a method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws. The method comprises the following steps of: adding spices of chives, ginger, and the like to chicken skeletons and chicken claws; steaming, boiling and extracting under high pressure at low temperature; separating; concentrating at low temperature in vacuum; blending; homogenizing under high pressure; and encapsulating to obtain a chicken flavor collagen concentrated soup product. The product produced by adopting the method has the advantages of low cost and easy obtaining of raw materials, is convenient for industrial production and can be applied to scaled production. In the processing process of the product, the processes of extracting under high pressure at low temperature, concentrating at low temperature in vacuum, and the like, are adopted, which better stores the fragrance and the flavor of the product, avoids the loss of the fragrance and the flavor and also avoids the breakage of collagen; and because a large quantity of collagen contained in the chicken claws is sufficiently extracted, the collagen content of the product is high. Moreover, the collagen is a major constituent in the skin and occupies more than 71 percent of the protein in skin cells, and the collagen can ensure that the cells become plump so as to ensure that the skin can be engorged and keep the elasticity and the moisture, thus the collagen has important effect.

The invention relates to quick-freezing meat balls and a preparation method thereof. The quick-freezing meat balls comprise the following components in part by weight: 50 to 100 parts of chicken and 40 to 70 parts of ice water which serve as raw materials and 1.8 to 4 parts of table salt, 0.9 to 1.6 parts of white granulated sugar, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.3 part of ground pepper, 0.005 to 0.01 part of sodium nitrite, 0.05 to 0.1 part of sodium erythorbate and 0.25 to 0.9 part of konjac gum which serve as auxiliary materials. The invention also provides the preparation method for the quick-freezing meat balls. Compared with the conventional flavor, the invention has the advantages that: the quick-freezing meat balls and the preparation method thereof have prominent characteristics and obvious progress, so that the prepared quick-freezing meat balls have unique quick-freezing flavor, obvious chicken flavor characteristics, compact tissues, good mouthfeel and high nutritive value and protein content.

The invention relates to a method for manufacturing quick-frozen meatballs. The method comprises the following steps: 1, raw material meat unfreezing; 2, raw material meat selection; 3, meat grinding; 4, accessory preparation; 5, beating; 6, pickling; 7, molding; 8, boiling; 9, cooling; and 10, quick-freezing. Compared with present methods of quick-frozen meatballs with flavors, the method for manufacturing the quick-frozen meatballs of the invention has protrude characteristics and obvious progresses, so the quick-frozen meatballs manufactured with the method have the advantages of unique flavor, obvious chicken flavor, compact structure, good mouthfeel, high nutrition value, and high protein content.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

The invention provides Anhui cuisine flavor chicken fillet as well as a preparation method and a special pickling auxiliary material of the Anhui cuisine. Finished products are obtained through thawing, rolling and kneading, pickling, stick insertion, quick freezing, package and warehouse entering. The pickling auxiliary material comprises 15 to 18g of common salt, 6 to 9g of white sugar, 2 to 3g of composite phosphate, 3 to 4g of monosodium glutamate, 0.3 to 0.4g of I+G, 1.6 to 1.8g of white pepper powder, 0.5 to 0.6g of garlic powder, 2.8 to 3.0g of chicken flavor, 0.6 to 0.7g of Meijixian soy, 0.2 to 0.4g of baking soda, 0.8 to 1.0g of mushroom powder, 0.4 to 0.6g of radix angelicae powder and 20 to 25g of ice water. The Anhui cuisine flavor chicken fillet provided by the invention has the advantages that after the cooking, the color is golden yellow, the saline taste is proper, the meat is fresh and tender, and the obvious Anhui cuisine flavor is realized.

The invention provides a yeast extract with chicken flavor, which is made from the following raw materials: chicken, water, protease, yeast extract and minor ingredients. The invention also provides a production method of the yeast extract with chicken flavor, which comprises the following steps: (1) chicken pretreatment; (2) chicken enzyme inactivation; (3) chicken zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with chicken flavor can be used in instant noodles, meat products and the like to effectively improve the mouth feel, special flavor and nutritive value of terminal products.

The invention relates to a chicken powder seasoning. The chicken powder seasoning is prepared from the following raw materials: refined salt powder, white granulated sugar powder, monosodium glutamate powder, I+G (IMP+GMP), disodium succinate, yeast extract powder, ginger powder, white pepper powder, corn starch, maltodextrin, refined chicken fat, chicken meal, powdered pork bone soup, chicken flavor and pigment. The prepared chicken powder seasoning has high freshness on one hand, on the other hand, the chicken powder seasoning has mellow and natural meat soup feeling, delicious natural chicken soup taste and good effect when being added in dishes, soups and hot pots properly.

The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.

The invention relates to a production process for boiling chicken feet. Chicken feet are used as the main material, and maintain pepper, edible salt, white wine, monosodium, chicken flavor powder, chicken cream, sauce, sodium diacetate, disodium ribonucleotide, health sugar, sodium dehydroacetate, ethyl maltol, chilli extract, ginger, garlic, anise, pepper, acetic acid, lactate and the like are used as pickling liquid raw materials. The chicken feet are processed by the steps of boiling soup, selecting materials, defrosting, disinfecting, boiling, pickling, packaging, and the like. The chicken feet boiled with the production process have rich nutrients, bright color, crisp skin and fragrant meat. The chicken feet embody the best color, fragrance and flavor characteristics of Chinese food.

The invention discloses chicken bruillon and a preparation method thereof. The chicken bruillon is prepared from beef, chicken breast, chicken skeleton, chicken fatty oil, egg pulp, flavourzyme, compound protease, yeast extract, vegetable hydrated protein, xylose, cysteine, glycine, leucine, methionine, disodium 5'-ribonucleotide, modified starch, chopped green onion, ginger, pericarpium citri reticulatae, fructus anisi stellati, myrcia, chicken flavor, salt, white granulated sugar, monosodium glutamate and purified water by processes of chicken stewing, enzymolysis reaction, reflux condensation reaction and flavoring. Compared with an existing product, a product prepared according to the method mainly has advantages of high tastiness, long aftertaste and harmonious and natural aroma and taste.

Disclosed comprehensive nutritive semi-humid type pet dog food is prepared from the following raw materials in parts by weight: 35-39 parts of livestock and poultry meat, 35-40 parts of wheat flour, 10-15 parts of corn flour, 15 parts of glycerin, 10 parts of sorbitol, 3-4 parts of plant protein, 5 parts of wheat germ powder, 5 parts of cheese, 6 parts of cellulose, 1.5 parts of konjac gum, 15 parts of propylene glycol, 0.3 part of carragheenan, 0.05 part of sodium erythorbate, 0.01 part of chicken flavor, 0.01-0.05 part of composite vitamin and 1-3 parts of mineral trace elements. The pet dog food provided by the invention is balanced and comprehensive in nutrition and good in palatability, a pet dog fed by employing the pet dog food is good in growth, strong in disease resistance, fast in growth and high in weight gain rate, and the weight gain speed is faster by 1.6-2.4 times than the weight gain speed of a pet dog feed by employing prior-art dog food. Also, composite vitamin and mineral trace elements are pointedly added into the pet dog food, and the problems, which cannot be solve by conventional dog food, are solved that pet dogs are not bright in hair and lack in calcium and the like, and the pet dog fed by employing the pet dog food provided by the invention is verified to have bright-color hair.

The invention discloses a chicken flavor seasoning and a preparation method thereof. The chicken flavor seasoning comprises 35-50 wt% of chicken powder or chicken extract, 10-15 weight portions of chicken grease, 3-8 wt% of yeast extract, 5-10 wt% of glucose, 8-15 wt% of nucleotide, and 15-20 wt% of soybean hydrolyzed vegetarian protein. The chicken flavor seasoning has the characteristics of abundant nutrition, high temperature resistance, and intense chicken flavor, and can be widely used in households, meat products of enterprises, seasoning industries, soup blend industries and other industries.

The invention provides flavor chicken oil and a preparation method thereof. The chicken oil is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-5 parts of VB1 (Vitamin B1), 0-5 parts of VC (Vitamin C), 0.1-3 parts of I+G, 0.1-5 parts of spice powder, 0.5-1 part of chive spread, 0.5-1 part of ginger spread and 60-95 parts of grease. The flavor chicken oil is prepared by undergoing a Maillard reaction on animal grease, plant grease and corresponding raw materials. By adopting the obtained flavor chicken oil, the defect of single utilization of an oxidized chicken fat flavor is overcome, the flavor strength is enhanced greatly, and the characteristic flavor is more outstanding; moreover, the flavor chicken oil has the advantages of strong chicken fragrance and thick mouthfeel; by adding a small amount of flavor chicken oil into a flavoring product, the chicken flavor and the mouthfeel can be improved; and the defect that the conventional product of similar types only has flavor and has poor mouthfeel is overcome.

The invention discloses a delicious food flavor derived from fish bone protein and a preparation method thereof. The product obtained by the present invention has a mellow, full-bodied seafood flavor and a long-lasting fragrance, and is a new type of umami food essence; at the same time, it can be used as a freshening agent for beef, pork, and chicken flavor essences to improve the mouthfeel and aftertaste of the product, improve the The competitiveness of the product can be applied to instant noodles, condiments and seafood-flavored puffed food ingredients, etc., and has broad market prospects. The process of the invention is simple and feasible, and is easy for industrialized production.

The invention relates to a high-calcium chicken flavor extract and a production method thereof. The purposes of the invention are to provide the product with the characteristics of rich nutrition and good taste as well as provide the method with the characteristics of simplicity and convenience in production and low cost. The high-calcium chicken flavor extract comprises a high-calcium chicken flavor extraction liquid, hydrolyzed vegetable protein, edible salt, a flavoring additive, white sugar, spice essential oil, ethyl maltol, sucrose fatty ester, beta-cyclic dextrin, sodium diacetate and vitamin E. The method for producing the high-calcium chicken flavor extract comprises the following steps: (1) chicken bones are processed into chicken bone powder by sequentially washing, removing sundries, cutting into lumps, and pulverizing; (2) a high-calcium chicken flavor extraction liquid is formed by liquid fermentation; (3) the extraction liquid is mixed uniformly and reacts with the hydrolyzed vegetable protein and the like according to the proportion, and is prepared into a paste by concentration and weight reduction.