17 results about "Chicken Flavor" patented technology

The invention discloses a Cantonese-style sliced boiled chicken flavor enhancing pickling liquid as well as a blending method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking clear chicken soup decocted from a fresh skinned chicken skeleton as a flavor base solution, adding table salt, calcium chloride, sodium glutamate, disodium nucleotide and chicken flavor peptide for compound seasoning, then adding sodium caseinate and preheated chicken oil, and performing high-speed stirring and high-pressure homogenization to realize emulsification stabilization, thereby obtaining the flavor-enhanced pickling solution. The pickling liquid can effectively make up the defects of thin flavor, obvious peculiar smell, soft and loose meat quality and the like of the sliced boiled chicken prepared from broiler chickens bred in a short period, and the fresh fragrance, the flavor plumpness and the meat quality compactness of the sliced boiled chicken are remarkably improved. The invention also discloses an application of the pickling liquid in processing of Cantonese sliced boiled chicken, and the prepared sliced boiled chicken is bright and white in color, compact in meat quality, rich in chicken fragrance, mellow in taste and suitable for industrial production and large-scale application by adopting rolling, kneading and pickling combined with blanching, digesting and cooling with ice water.

The application provides a SNP molecular marker and a breeding application method which are significantly related to the content of chicken meat flavor substance (E, E)-2,4-decadienal. The SNP molecular marker is rs316165567, contains a nucleotide sequence with a polymorphism of C / A at 2,519,798 bp of chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2,4-decadienal of the chicken meat sample is higher. The established molecular assisted breeding technology can early select the high-quality chicken flavor quality traits by determining the genotype of the SNP site of the measured chicken, can improve the content of (E, E)-2,4-decadienal of the chicken breast, and has great industrial application value and economic and scientific research value.

The invention provides a correlation analysis method for flavor deterioration of chicken with different quality grades, and relates to the technical field of food science and meat quality analys.The correlation analysis method comprises the steps that chicken samples with different quality grades are grouped to obtain first samples for volatile flavor substance and sensory analysis; and a second sample for non-volatile metabolite analysis; carrying out detection and qualitative and quantitative analysis on the volatile organic compounds in the first sample by adopting a gas chromatography-ion mobility spectrometry technology; carrying out non-targeted detection and qualitative and quantitative analysis on the non-volatile metabolites in the second sample by adopting a liquid chromatography-tandem mass spectrometry technology; carrying out sensory evaluation on the color, texture, appearance and smell of the chicken samples with different quality grades; by combining a multivariate statistical analysis method, volatile organic compounds, non-volatile metabolites and sensory evaluation data are comprehensively analyzed, and flavor characteristics, metabolite changes and correlation of chicken with different lignification degrees are analyzed.

The invention discloses zero-lactose formula goat milk powder for pets and a preparation method of the zero-lactose formula goat milk powder, and relates to the technical field of preparation of goat milk powder. Comprising the following raw materials: raw goat milk, lactase L3000, sodium citrate, low-sensitivity whey protein, medium-chain triglyceride, fructo-oligosaccharide, galactooligosaccharide, modified sodium caseinate, modified chicken flavor peptide, composite minerals, composite vitamins, trehalose, sodium ascorbate, microcrystalline cellulose and polyglycerol fatty acid ester. According to the invention, the modified chicken flavor peptide is added, the chitosan oligosaccharide and gamma-aminobutyric acid modified chicken flavor peptide in the modified chicken flavor peptide realize long-acting retention of natural chicken flavor by virtue of a double-layer coating structure, the flavor is prevented from being oxidized and losing aroma during processing and storage, and the ingestion willingness of pets is remarkably improved; the chitosan oligosaccharide can adjust the balance of intestinal flora of the pet, and the gamma-aminobutyric acid can relieve the stress reaction of the pet during ingestion, so that the feed additive is suitable for weaned or food-changing pets, and achieves triple effects of aroma enhancement, intestine protection and relieving.

The invention provides an SNP (Single Nucleotide Polymorphism) molecular marker remarkably related to the content of a chicken flavor substance (E, E)-2, 4-decadienal and a breeding application method. The SNP molecular marker is rs316165567 and contains nucleotide sequences with C / A polymorphism at 2nd, 519th and 798bp positions on a chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2, 4-decadienal of a corresponding chicken sample is high. According to the established molecular assisted breeding technology, the flavor quality character of the high-quality broiler chicken is selected in an early stage by determining the genotype of the SNP site of the chicken to be detected, the content of the chicken breast muscle (E, E)-2, 4-decadienal can be increased, and the molecular assisted breeding technology has great industrial application value and economic and scientific research value.

1. The name of the design product: packaging bag (Noble spicy hot chicken flavor corn chips). 2. The use of the design product: a packaging bag. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, omitting the left view; the design product is a thin product, omitting the right view; the design product is a thin product, omitting the top view; the design product is a thin product, omitting the bottom view.

The utility model relates to the technical field of production of stewed chicken flavor composite seasoning paste, and discloses a stewed chicken flavor composite seasoning paste producing, processing and discharging device which comprises supporting legs, a production mechanism is arranged on the tops of the supporting legs, the production mechanism comprises a mixing box, and the mixing box is fixedly connected with the supporting legs. According to the seasoning paste production device, the production mechanism is arranged, the stirring blades can be driven to stir materials by opening the servo motor, seasoning paste is convenient to produce, the stirring blades can be limited by arranging the limiting mechanism, the stirring blades can be aligned to the notches conveniently, and the production efficiency is improved. The servo motor, the transmission rod, the stirring blade and the piston plate can be driven to integrally move upwards by controlling the stepping motor to rotate forwards, the stirring blade moves upwards along the notch, seasoning paste attached to the surface of the stirring blade can be scraped off, the piston plate upwards extrudes the seasoning paste to be discharged along the discharging pipe, the seasoning paste is prevented from being attached to the inner wall of the mixing box, discharging is convenient, and residues are avoided.

The invention provides an ostrich oil hotpot condiment. The spicy ostrich oil is prepared from the following raw materials in parts by weight: 60-75 parts of edible ostrich oil, 2-5 parts of chicken-flavor compound seasoning powder, 3-6 parts of Xiangshan chilies, 5-8 parts of thick broad-bean sauce, 1.5-3 parts of Chinese prickly ash, 2-4 parts of chilies, 0.5-1.5 parts of wheat flour, 3-6 parts of water, 1-3 parts of green Chinese onions, 3-8 parts of edible oil, 1-2 parts of edible salt, 1-2 parts of ginger, 0.5-1 part of green onions, 1-2 parts of spices, 0.5-1.5 parts of white granulated sugar, 0.3-1 part of crystal sugar, 0.5-1.5 parts of fermented soybeans and 0.5-1.2 parts of fructus alpiniae oxyphyllae. 0.2 to 0.5 part of capsanthin; the ostrich oil is used for replacing most of beef tallow, the melting point of the ostrich oil is close to the body temperature of a human body, so that the ostrich oil melts in the mouth, the clotting feeling of the beef tallow which is burnt to the mouth is not generated, the greasy feeling is greatly reduced, the trace addition of the wheat flour is matched, the wall hanging property of the oil liquid is improved, the soup base is thicker and smoother, and the fructus alpiniae oxyphyllae extracting solution is fused into the base material, so that the taste of the soup base is improved. By utilizing the warming and tonifying characteristics of the chili and the Chinese prickly ash to neutralize the stimulation of the chili and the Chinese prickly ash to intestines and stomach, stomachache and diarrhea caused by eating the hotpot are effectively prevented, and the hotpot is eaten while being nourished.

The invention relates to the technical field of livestock and poultry breeding feed, and discloses a breeding mixed feed additive formula and a feeding method. The additive is prepared from core nutrient components (calcium sulfate, methionine and lysine), immunity enhancing components (astragalus polysaccharide, eucommia ulmoides extract and probiotic compound preparation), digestion promoting components (amylase, phytase and fructo-oligosaccharide) and flavor improving components (pericarp residue compound) according to a specific weight part ratio. The feeding method combines physiological characteristics of 1-4 week old chicks, 5-16 week old bred chickens and laying hens / broiler chickens in the fattening stage, and the mixing proportion, the feeding amount and the feeding frequency are adjusted in a targeted mode. The technical defects that an existing feed additive is single in nutrition, poor in immunity enhancement effect, insufficient in meat quality improvement and unscientific in feeding are overcome, balanced nutrition supply, immunity enhancement, chicken flavor optimization and feed utilization rate improvement of chickens are achieved, and the chicken raising industry is promoted to develop towards the efficient, high-quality and green direction.

1. Name of the product in this design: Label (Quick-frozen Black Chicken Flavored Roll). 2. Purpose of this design: For use as a label on product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product; the rear view has no design content, and the rear view, left view, right view, top view, and bottom view are omitted.

1. Name of the designed product: packaging bag (yellow-braised chicken flavor sauce). 2. Use of the designed product: for food packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a thin product, and other views are omitted.

1. Name of the product in this design: Packaging bag (Crispy Fried Chicken Flavor - Vegetarian). 2. Purpose of this design: For packaging seasoned noodle products. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.

1. Name of the product in this design: Packaging Box (Frozen Black Chicken Flavored Roll). 2. Purpose of this design: For use as outer packaging boxes for food products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The rear view is the same as the front view; the right view is the same as the left view. The rear view and right view are omitted.

1. The name of the design product: packaging bag label (concentrated salt roasted chicken essence). 2. The use of the design product: the product is designed for the external label of the packaging bag. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The back of the design product is not easy to see or not visible during use, so the rear view is omitted; the design product is a flat product, so the left view, right view, top view and bottom view are omitted.

The invention provides a chicken flavor enhancing peptide and a preparation method and application thereof, and relates to the technical field of seasoning products, according to the preparation method of the chicken flavor enhancing peptide, the yield and quality of the flavor peptide are remarkably improved through a specific double-enzyme sequential enzymolysis and nanofiltration fractionation process. Compared with the prior art, the scheme utilizes the synergistic effect of the alkaline protease and the neutral protease to realize efficient and directional hydrolysis of chicken protein and greatly improve the generation proportion of small-molecule umami peptides; by combining a nanofiltration membrane fine separation technology, the peptide fragment with the optimal flavor generation effect is accurately enriched, bitter impurities are effectively removed, and meanwhile, the ideal taste can be still maintained under the condition that the salt is reduced by 30% or above. The whole process route is scientific and controllable, the repeatability is good, industrial amplification is easy, the raw material utilization rate and the product additional value are improved, a natural and safe flavor solution is provided for low-sodium healthy food, and the method has remarkable technical advantages and market application prospects.