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Chicken watery essence and preparation method thereof

A chicken and essence technology, which is applied in the field of chicken water-like essence and its preparation, can solve the problems of poor overall harmony, unstable fragrance retention, and low image authenticity, and achieve good harmony, obvious flavor, and high image authenticity. Effect

Active Publication Date: 2012-03-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional chicken flavor has the following deficiencies: fuzzy features, low degree of authenticity, unstable fragrance retention, and poor overall harmony

Method used

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  • Chicken watery essence and preparation method thereof
  • Chicken watery essence and preparation method thereof
  • Chicken watery essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation of chicken water-like essence:

[0019] The consumption of raw material and raw material is trithioacetone 0.2kg, 2-methyl-3-mercaptotetrahydrofuran 0.1kg, 2-methyl-3-mercaptofuran 0.2kg, 2,4-undecadienal 0.5kg, reverse Trans-2,4-decadienal 0.8kg, mercaptofuran acetate 0.2kg, propanethiol 0.2kg, furfuryl mercaptan 0.2kg, 2-mercapto-3-butanol 0.1kg, bisfurfuryl disulfide 0.2kg, furanone 0.4kg, trans-2,4-nonadienal 0.4kg, propylene glycol 96.5kg.

[0020] Weigh the raw materials according to the above mass, put the solid raw material furanone into propylene glycol, stir at a uniform speed until dissolved, then put in the remaining raw materials, and mix evenly to obtain the chicken water flavor.

Embodiment 2

[0022] A kind of preparation of chicken water-like essence:

[0023] The consumption of raw material and raw material is trithioacetone 0.05kg, 2-methyl-3-mercaptotetrahydrofuran 0.15kg, 2-methyl-3-mercaptofuran 0.1kg, 2,4-undecadienal 0.35kg, reverse Trans-2,4-Decadienal 0.7kg, Mercaptofuran Acetate 0.15kg, Propanthiol 0.3kg, Furfuryl Mercaptan 0.3kg, 2-Mercapto-3-Butanol 0.05kg, Disfurfuryl Disulfide 0.2kg, furanone 0.4kg, trans-2,4-nonadienal 0.6kg, propylene glycol 96.65kg.

[0024] Weigh the raw materials according to the above mass, put the solid raw material furanone into propylene glycol, stir at a uniform speed until dissolved, then put in the remaining raw materials, and mix evenly to obtain the chicken water flavor.

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Abstract

The invention relates to a chicken watery essence and a preparation method thereof. The essence is prepared by using the following raw materials: 2,2,4,4,6,6-hexamethyl-S-trithiane, 2-methyl-3-tetrahydrofuranthiol, 2,4-undecadienal, trans,trans-2,4-decadienal, mercapto furyl acetate, propanethiol, furfuryl mercaptan, 2-mercapto-3-butanol, difurfuryl disulfide, furanone, trans,trans-2,4-nonadienal, and propylene glycol. The prepared essence product has obvious flavor of chicken, is natural and harmonious, and has high degree of truth.

Description

technical field [0001] The invention relates to a food additive, in particular to a chicken water-like essence and a preparation method thereof. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in flavoring and flavoring of instant food, puffed food and meat products. The color, aroma, taste and likeness of flavor essence have put forward higher requirements. [0003] The traditional chicken essence has the following deficiencies: vague features, low imagery, unstable fragrance, and poor overall harmony. Contents of the invention [0004] The purpose of the present invention is to provide a kind of chicken essence and preparation method the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 郭聪王伟邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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