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Chicken flavoring produced by thermal reaction and preparation method thereof

A chicken flavor essence and heat reaction technology, applied in the field of food materials, can solve problems such as unsatisfactory authenticity, thin meat flavor flavor, poor taste, etc., and achieve the effects of enhancing meat flavor characteristics, rich taste, and enhancing cooking sense.

Active Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Meat flavor is a food additive widely used in meat products, condiments, chicken essence and other products. It has developed rapidly since the 1990s. The traditional preparation method of meat flavor is to season it with various spices. However, due to the limitation of the types of spices used, the prepared meat flavor essence has a weak fragrance and poor taste
Another preparation method that has been used more in recent years is to produce meat flavors by combining hydrolyzed plants, animal protein base materials and flavoring, and its fidelity is not ideal

Method used

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  • Chicken flavoring produced by thermal reaction and preparation method thereof
  • Chicken flavoring produced by thermal reaction and preparation method thereof
  • Chicken flavoring produced by thermal reaction and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012]

[0013]

[0014] Mix the above raw materials uniformly and heat to 120°C, keep the heat for 4 hours, and cool down to obtain the natural chicken heat reaction flavor.

Embodiment 2

[0016]

[0017] Mix the above-mentioned raw materials uniformly and heat to 120°C, heat-retain for 3 hours, and cool to obtain the natural chicken heat-reactive essence.

Embodiment 3

[0019]

[0020]

[0021] Mix the above raw materials uniformly and heat to 120°C, keep the heat for 4 hours, and cool down to obtain the natural chicken heat reaction flavor.

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PUM

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Abstract

The invention provides a chicken flavoring produced by thermal reaction and a preparation method thereof. The chicken flavoring is characterized by being prepared from the raw materials of chicken extractives, lysine, glycocoll, alanine, vitamin B1, hydrolyzed vegetable protein liquid, chicken oil, yeast extract, monosodium glutamate, ginger powder, onion powder and glucose by adopting a corresponding preparation process. The flavoring has the characteristics of stronger meat flavor characteristic, high similarity degree and rich taste. The flavoring with integration of good fragrance and taste can be widely applied to the fields such as meat products, instant noodles flavorings, chicken essences and the like as a high-quality chicken flavoring.

Description

technical field [0001] The invention belongs to the field of food materials, in particular to a chicken flavor essence and a preparation method thereof. Background technique [0002] Meat flavor is a food additive widely used in meat products, condiments, chicken essence and other products. It has developed rapidly since the 1990s. The traditional preparation method of meat flavor is to season it with various spices. However, due to the limitation of the types of spices used, the prepared meat flavor essence has a weak fragrance and poor taste. Another preparation method that has been used more in recent years is to produce meat flavors by combining hydrolyzed plants, animal protein base materials and flavoring, but its fidelity is not ideal. Contents of the invention [0003] In order to solve the above technical problems, the invention provides a heat-reactive chicken flavor essence and a preparation method thereof. [0004] Specifically, the present invention provides...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田淑会刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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