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Chicken meat reaction essence and preparation method thereof

A technology of reactive flavor and chicken, applied in the field of chicken reactive flavor and its preparation, can solve the problems of low flavor intensity and insufficient natural feeling, improve meat taste and mouthfeel, overcome the problem of low flavor intensity and prominent characteristic aroma and fragrance Effect

Inactive Publication Date: 2014-08-06
天津市春晖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the purpose of the present invention is to overcome in the prior art that the flavor strength of the chicken reaction essence product prepared by single chicken hydrolyzate is not high, the deficiency of natural feeling is not enough, select fish scale hydrolyzate as the raw material of chicken reaction essence, make its collagen peptide participate in beauty Rad reaction can generate more effective flavor substances, significantly improve the flavor intensity of chicken reactive flavor, and because in the processing of aquatic products, fish scales are often used as waste and not fully recycled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of fish scale hydrolyzate, comprising the steps of:

[0026] Put 350g of washed and crushed freshwater fish scales and 150g of distilled water into the reactor, add a mixture of 0.3g of papain and 0.2g of neutral protease, stir for 5min, adjust the pH value to 6.5-7.0, heat up, and the reaction temperature Enzyme hydrolyze at 60°C for 1 hour, heat up to 80°C to inactivate enzyme for 20 minutes after enzymolysis, cool down to 40°C after inactivation, let stand at room temperature for 20 minutes, filter through 40-mesh sieve, filter out residue, collect filtrate to obtain fish scale hydrolysis liquid.

Embodiment 2

[0028] A kind of preparation method of chicken hydrolyzate: comprise the steps:

[0029] Put 350g of washed and ground chicken and 150g of distilled water into the reactor, add 0.5g of papain, stir for 5min, adjust the pH value to 6.0-7.2, heat up, and enzymolyze the reaction temperature at 65°C for 1h, enzymolyze After the end, heat up to 90°C to inactivate the enzyme for 15 minutes, then cool down to 40°C after the end of the enzyme inactivation, let it stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate as the chicken hydrolyzate.

Embodiment 3

[0031] A preparation method for chicken reactive essence, comprising the steps of:

[0032] In the reactor, add the chicken hydrolyzate 60g that embodiment 2 makes, the fish scale hydrolyzate 20g that embodiment 1 makes, refined chicken oil 7g, glucose 6g, cysteine ​​1g, proline 0.8g, methionine 0.4 g, glycine 0.5g, VB1 1g, I+G 1g, scallion puree 1g, ginger puree 1g. Stir for 5 minutes to fully mix, then heat up, control the Maillard reaction at a reaction temperature of 100°C for 1 hour, then drop it to 40°C after the reaction is over, let it stand at room temperature for 15 minutes, then filter through a 40-mesh sieve, and the filtrate is the chicken reaction essence.

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PUM

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Abstract

The invention relates to a chicken meat reaction essence and a preparation method thereof. The chicken meat reaction essence is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 10-20 parts of fish scale hydrolysate, 50-70 parts of chicken meat hydrolysate, 3-7 parts of refined chicken oil, 0.1-5 parts of VB1, 0-3 parts of VC, 0.1-2 parts of I+G, 0-3 parts of spice powder, 0.5-1 part of shallot paste and 0.5-1 part of ginger paste, wherein the fish scale hydrolysate is hydrolysate which is obtained by hydrolyzing fish scales by using one or more than two of papain, pancreatin, neutral protease and alkaline protease; and the chicken meat hydrolysate is hydrolysate which is obtained by hydrolyzing chicken meat by using the papain. A product prepared by the invention has the advantages of rich meat flavor and mellow mouthfeel.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a chicken reactive essence with no miscellaneous smell, good natural taste and strong characteristic flavor of stewed chicken and a preparation method thereof. Background technique [0002] In meaty salty flavors, it is common to use poultry meat to make hydrolyzate and use it for Maillard reaction, such as chicken reactive flavor, pork reactive flavor, etc. In the prior art, most of the taste substances of chicken reactive flavors are produced by Maillard reaction with small molecule peptides as precursors, and the raw chicken hydrolyzate has complex components and many impurities, especially large ones that do not contribute much to the formation of taste substances. Molecular substance proportion is very high, as in chicken breast meat hydrolyzate (pancreatin), the macromolecular substance greater than 6500u accounts for 42.1%, makes the flavor intensity of the chicken flavor ess...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田晶
Owner 天津市春晖生物科技有限公司
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