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Chicken essence and preparation method thereof

A chicken flavor and enzymatic hydrolysis technology, which is applied in the field of seasoning, can solve the problems of inability to satisfy chicken flavor, weak flavor of natural stewed chicken, and affecting the flavor of finished food products.

Inactive Publication Date: 2014-03-26
THE GUANGXI HAOCHANG BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a kind of meat flavor, the flavor of traditional chicken flavor is not realistic enough, and the flavor of natural stewed chicken is not strong. Therefore, it affects the flavor of finished food and cannot meet people's expectations for chicken flavor.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0026] S1, raw material pretreatment: take fresh chicken breast, remove tendons and fat, cut into pieces, and grind at high speed in a meat grinder to obtain minced meat;

[0027] S2, enzymatic hydrolysis: put minced meat and protease into a constant speed mixer, add deionized water, adjust the pH to 6 with 0.5mol / L sodium hydroxide solution; transfer to a constant temperature water bath at 120°C for enzymolysis reaction; , the enzyme-to-bottom ratio is 500u / g; the enzymolysis time of the enzymolysis reaction is 100min;

[0028] S3, Enzyme inactivation: Return the enzymatic hydrolysis solution of S2 to 20°C, then raise the temperature to 85°C, and keep for 15 minutes to inactivate the enzyme;

[0029] S4, Filtration: Centrifuge the solution after deactivating the enzyme in S3, wherein the centrifugation conditions for centrifugation are: centrifuge at a speed of 4500r / min for 25min, and collect the supernatant to be the hydrolyzate;

[0030] S5, drying the supernatant obtaine...

preparation Embodiment 2

[0034] S1, raw material pretreatment: take fresh chicken breast, remove tendons and fat, cut into pieces, and grind at high speed in a meat grinder to obtain minced meat;

[0035] S2, enzymatic hydrolysis: put minced meat and protease into a constant speed mixer, add deionized water, adjust the pH to 6.8 with 0.8mol / L sodium hydroxide solution; transfer to a constant temperature water bath at 100°C for enzymolysis reaction; , the enzyme-to-bottom ratio is 500u / g; the enzymolysis time of the enzymolysis reaction is 80min;

[0036] S3, Enzyme inactivation: Return the enzymatic hydrolysis solution of S2 to 20°C, then raise the temperature to 85°C, and keep for 15 minutes to inactivate the enzyme;

[0037] S4, filtration: the solution after S3 deenzyme is subjected to centrifugal treatment, wherein, the centrifugation condition of centrifugal treatment is: centrifuge centrifuges 25min with 3500r / min rotating speed, collects supernatant and is hydrolyzate;

[0038] S5, drying the ...

preparation Embodiment 3

[0042] S1, raw material pretreatment: take fresh chicken breast, remove tendons and fat, cut into pieces, and grind at high speed in a meat grinder to obtain minced meat;

[0043] S2, enzymatic hydrolysis: put minced meat and protease into a constant speed mixer, add deionized water, adjust the pH to 6.7 with 1.4mol / L hydrochloric acid solution; transfer to a constant temperature water bath at 110°C for enzymolysis reaction; The bottom ratio is 500u / g; the enzymolysis time of the enzymolysis reaction is 90min;

[0044] S3, Enzyme inactivation: Return the enzymatic hydrolysis solution of S2 to 20°C, then raise the temperature to 85°C, and keep for 15 minutes to inactivate the enzyme;

[0045] S4, Filtration: Centrifuge the solution after deactivating the enzyme in S3, wherein the centrifugation conditions for centrifugation are: centrifuge at a speed of 4000r / min for 25min, and collect the supernatant to be the hydrolyzate;

[0046] S5, drying the supernatant obtained in S4 to...

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Abstract

The invention provides chicken essence and a preparation method thereof. The chicken essence comprises the following components: 2,4-decadienal, 2,4-heptadienal, 2-acetylpyrazine, 2,3-dimethylpyrazine, di-disulfide, 2,-methyl-3-mercaptofuran, 4-methyl-5-hydroxyethyl thiazole, mercapto propanone, furanone, furfuryl mercaptan, cassia oil, fennel oil resin, distilled ginger oil, angelica officinalis tincture, 3-mercapto-2-butanol, 2-methyl-3-tetrahydrofuran mercaptan, sulfurol, difurfuryl disulfide and edible oil. The chicken essence provided by the invention has the advantages of rich aroma and realistic flavor, and can very vividly reflect the original taste of chicken meat.

Description

technical field [0001] The invention relates to a seasoning, in particular to a chicken essence and a preparation method thereof. Background technique [0002] As an important food additive, meat flavor has been widely used in many foods, which can effectively improve the flavor and taste of products. As a kind of meat flavor, the flavor of traditional chicken flavor is not realistic enough, and the flavor of natural stewed chicken is not strong, so it affects the flavor of finished food and cannot meet people's expectations for chicken flavor. Contents of the invention [0003] Aiming at the defects in the prior art, the invention provides a chicken essence and a preparation method thereof. The chicken essence has the advantages of strong fragrance and realistic flavor, and can very realistically reflect the original flavor of chicken. [0004] The technical scheme that the present invention adopts is as follows: [0005] The invention provides a chicken essence, compri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26A23V2002/00
Inventor 余静
Owner THE GUANGXI HAOCHANG BIOLOGICAL SCI & TECH CO LTD
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