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Polypeptide chicken flavor and preparation method thereof

A chicken and seasoning technology, which is applied in food preparation, acid-containing food ingredients, food science, etc., can solve the problems of lack of volatile flavor components, hinder the development of meat-flavored spices, and indistinct characteristic aromas, so as to achieve outstanding meat flavor characteristics, The effect of enriching flower and color varieties, improving quality and nutritional value

Inactive Publication Date: 2014-07-30
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current natural meat-flavored spice products are prone to lack of volatile flavor components under high-temperature processing conditions, and the fragrance intensity is weak, the characteristic fragrance is not obvious, and the fragrance retention time is short
These problems have become the bottleneck factors that restrict and hinder the further development of the meat flavor industry, and new breakthroughs are urgently needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Polypeptide chicken seasoning, its components and content (weight %) can be:

[0043] Polypeptide Chicken Enzyme Hydrolyzate 520g

[0044] 120g oxidized chicken fat

[0045] Yeast Extract 40g

[0046] 90g reducing sugar

[0047] Edible amino acids 120g

[0048] Spices 80g

[0049] 2.5 grams of table salt

[0050] Vitamin E 0.25g

[0051] Sodium diacetate 0.25 g;

[0052] The yeast extract is the extract of baker's yeast or brewer's yeast; the reducing sugar is D-glucose and D-xylose in a ratio of 1:2; the edible amino acid is L-cysteine, L -Alanine and L-glutamic acid are formulated in a ratio of 3:1:1; the spices are formulated in a ratio of 3:1:1 of ginger powder, fennel powder and Chinese prickly ash.

[0053]

[0054] The specific production method of the above-mentioned chicken flavor seasoning comprises the following steps and process:

[0055] (1) Preparation of chicken polypeptide enzymatic hydrolyzate: wash chicken, remove impurities, cut into pieces, c...

Embodiment 2

[0060] Polypeptide chicken seasoning, its components and content (weight %) can be:

[0061] Polypeptide Chicken Enzyme Hydrolyzate 480g

[0062] Oxidized Chicken Fat 150g

[0063] Yeast Extract 40g

[0064] 80g reducing sugar

[0065] Edible Amino Acid 130g

[0066] Spices 60g

[0067] 2.5 grams of table salt

[0068] Vitamin E 0.25g

[0069] Sodium diacetate 0.25 g;

[0070] The yeast extract is baker's yeast; the reducing sugar is D-glucose and D-xylose in a ratio of 1:2; the edible amino acids are L-cysteine, L-alanine and L- Glutamic acid is prepared according to 3:1:1; the spices are prepared according to 3:1:1 of ginger powder, fennel powder and pepper powder.

Embodiment 3

[0072] Polypeptide chicken seasoning, its components and content (weight %) can be:

[0073] Polypeptide Chicken Enzyme Hydrolyzate 600g

[0074] Oxidized Chicken Fat 100g

[0075] Yeast Extract 50g

[0076] 60g reducing sugar

[0077] Edible Amino Acid 110g

[0078] Spices 70g

[0079] 2.5 grams of table salt

[0080] Vitamin E 0.25g

[0081] Sodium diacetate 0.25 g;

[0082] The yeast extract is the extract of brewer's yeast; the reducing sugar is D-glucose and D-xylose in a ratio of 1:2; the edible amino acid is L-cysteine, L-alanine Acid and L-glutamic acid are formulated according to 3:1:1; the spices are prepared from ginger powder, fennel powder and Chinese prickly ash powder according to 3:1:1.

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Abstract

The invention relates to a polypeptide chicken flavor which comprises the following components: a polypeptide chicken enzymatic hydrolysate, oxidized chicken fat, yeast extract, reducing sugar, edible amino acid, spice, table salt, vitamin E and sodium diacetate. The preparation method of the polypeptide chicken enzymatic hydrolysate comprises: cleaning chicken, removing impurities, dicing the chicken, crushing, preboiling the chicken with water for 45-60 min, cooling to 50-55 DEG C, adding a compound enzyme composed of neutral protease and flavored proteinase; performing hydrolysis at 50-55 DEG C, passivating the enzyme at 95-100 DEG C for 10-20 min, separating to remove slag, heating and concentrating the product. The preparation method of the oxidized chicken fat comprises: cleaning chicken leaf fat with hot water, removing impurities, dicing, boiling for 0.5-1.5 hours, removing oil residues, injecting clean air by an air pump, and slowly stirring for oxidation with controlled oxidation time of 1.5-2.5 hours to prepare the oxidized chicken fat. The polypeptide chicken flavor of the invention can greatly improve the quality and nutrition value of chicken products.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a chicken seasoning used in food processing and a preparation method thereof. Background technique [0002] Natural meat flavor seasoning is mainly prepared from natural raw materials through bioengineering technologies such as enzyme technology and Maillard reaction, and the product maintains its naturalness to the greatest extent. It not only extracts and concentrates the water-soluble substances in the raw materials, but also contains a variety of free amino acids, small peptides, nucleic acids, sugars and inorganic salts, etc., and has a wide variety of volatile flavor components, including various aldehydes, ketones, alcohols, etc. Classes, acids, esters, furans, pyrazines, amides, sulfur-containing compounds, etc. Natural meat-flavored spices have pure aroma and strong flavor, and are widely used in the flavoring and flavoring of meat products and convenience foods: through th...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26A23V2002/00A23V2250/06A23V2250/712A23V2250/218
Inventor 陈黎红肖朝耿唐宏刚张治国吴玫瑰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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