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Chicken essence and preparation method thereof

A technology of chicken essence and production method, which is applied in food preparation, food drying, food science, etc., can solve the problems of poor temperature resistance, aroma loss, etc., and achieve the effect of prolonging storage time, flavor coordination, and unique chicken aroma

Active Publication Date: 2014-04-30
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing chicken powder products are generally produced by direct drying of chicken and chicken bones after enzymatic hydrolysis, or after Maillard reaction, microwave or vacuum drying, and then crushed. The dried product has a rich taste. However, the aroma loss is serious, and the temperature resistance is poor, which cannot give the product the characteristics of aroma and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 15 parts of chicken breast meat and 25 parts of chicken skeleton, wash and chop them into pieces, then crush them in a bone mud machine, add the crushed chicken breast meat and chicken skeleton into 45 parts of water, boil at high temperature for 1 hour, and grind them through colloid to obtain colloidal chicken juice; Add 0.08 part of alkaline protease to the colloidal chicken juice, hydrolyze for 4 hours at 55°C, then add 0.03 part of flavor protease and 0.02 part of neutral protease, continue to hydrolyze at 55°C for 1.5h to complete the hydrolysis; after the hydrolysis is completed, the hydrolyzate is heated to 90 Keep at ℃ for 15min to inactivate alkaline protease, flavor protease and neutral protease, and filter under an 80-mesh sieve to obtain enzymatic hydrolyzed chicken juice.

[0029] 50 parts of enzymatic hydrolyzed chicken juice, 2 parts of L-cysteine ​​hydrochloride, 2.5 parts of ribose, 3 parts of L-proline, 2 parts of xylose, 5.5 parts of glucose mono...

Embodiment 2

[0032] Take 20 parts of chicken breast and 30 parts of chicken skeleton, wash them and chop them into pieces, then crush them in a bone mud machine, add the crushed chicken breast meat and chicken skeleton into 55 parts of water, boil them at high temperature for 1 hour, and grind them through colloid to obtain colloidal chicken juice; Add 0.1 part of alkaline protease to the colloidal chicken juice, hydrolyze at 55°C for 4 hours, then add 0.05 part of flavor protease and 0.04 part of neutral protease, continue to hydrolyze at 55°C for 1.5h to complete the hydrolysis; after the hydrolysis is completed, the hydrolyzate is heated to 90 Keep at ℃ for 15min to inactivate alkaline protease, flavor protease and neutral protease, and filter under an 80-mesh sieve to obtain enzymatic hydrolyzed chicken juice.

[0033] 60 parts of enzymatic chicken juice, 3 parts of L-cysteine ​​hydrochloride, 2 parts of ribose, 2.5 parts of L-proline, 3 parts of xylose, 7 parts of glucose monohydrate, ...

Embodiment 3

[0036] Take 25 parts of chicken breast and 35 parts of chicken skeleton, wash them and chop them into pieces, then crush them in a bone mud machine, add the crushed chicken breast meat and chicken skeleton into 55 parts of water, boil them at high temperature for 1 hour, and grind them through colloid to obtain colloidal chicken juice; Add 0.12 part of alkaline protease to the colloidal chicken juice, hydrolyze for 4 hours at 55°C, then add 0.07 part of flavor protease and 0.06 part of neutral protease, continue to hydrolyze at 55°C for 1.5h to complete the hydrolysis; after the hydrolysis is completed, the hydrolyzate is heated to 90 Keep at ℃ for 15min to inactivate alkaline protease, flavor protease and neutral protease, and filter under an 80-mesh sieve to obtain enzymatic hydrolyzed chicken juice.

[0037] 70 parts of enzymatically hydrolyzed chicken juice, 4 parts of L-cysteine ​​hydrochloride, 2.5 parts of ribose, 3 parts of L-proline, 3 parts of xylose, 7 parts of gluco...

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PUM

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Abstract

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chicken essence and a preparation method thereof. Background technique [0002] Chicken essence is a compound seasoning that enhances freshness and flavor, and is made from fresh chicken, chicken bones and eggs. It can be used in all occasions where monosodium glutamate is used, and the effect can be achieved by adding an appropriate amount to dishes, soups, and pasta. In addition to sodium glutamate, chicken essence contains a variety of amino acids. It is a home-cooked condiment that can not only increase people's appetite, but also provide a certain amount of nutrition. [0003] The production of existing chicken powder products is generally made by directly drying chicken and chicken bones after enzymatic hydrolysis, or after Maillard reaction, microwave or vacuum drying and then pulverizing. The dried product has a rich taste. However, the aroma loss is serious and the te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/231A23L27/20A23L27/26
CPCA23L27/26A23V2002/00A23V2300/10A23V2300/26
Inventor 林坚薛瑜辉
Owner GUANGZHOU TIANHUI FOOD
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