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Chicken-flavor seasoning powder and preparation method and application thereof

A technology of seasoning powder and chicken flavor, applied in the field of food seasoning, can solve the problems of destroying the original flavor of food, poor improvement effect, excessive usage, etc., and achieve the effect of fine and smooth entrance, improved flavor and good taste

Inactive Publication Date: 2014-12-03
保定新味康食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a variety of chicken essence, chicken broth, shiitake mushroom soup, chicken powder and other products on the market. Most of these products are simple compounds without deep enzymatic processing, and their taste is relatively distorted.
Especially chicken essence, which is currently used as a substitute for monosodium glutamate at home, excessive use will obviously destroy the original flavor of food
Most of the chicken broth, shiitake mushroom soup and chicken powder are simply compounded, and their flavor is obtained by superimposing monosodium glutamate, chicken, etc. During the seasoning process, the taste is distorted and the improvement effect is poor.

Method used

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  • Chicken-flavor seasoning powder and preparation method and application thereof
  • Chicken-flavor seasoning powder and preparation method and application thereof
  • Chicken-flavor seasoning powder and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The chicken enzymatic hydrolyzate is firstly prepared, wherein the chicken enzymatic hydrolyzate is prepared by the following method: the chicken breast is boiled, then cut into pieces and pulverized to make the chicken breast powder. Add chicken breast meat powder: water into water at a weight ratio of 1:0.7~1.3, heat and control the temperature between 50~57°C, add compound flavor protease (Flavourzyme) to hydrolyze 1~0.8% chicken breast meat powder by weight 1.5 hours. Then separate and remove slag, heat and concentrate, and concentrate to remove 20% of water. Of course, the present invention does not need to limit the degree of concentration here.

[0046] Here the temperature must be selected between 50-57°C, and 1-1.5 degrees of hydrolysis is enough, not only the efficiency is high, but also the degree of enzymatic hydrolysis is thorough. If the temperature is below 50°C, the enzymatic hydrolysis efficiency of the compound flavor protease is very high, which will...

Embodiment 2

[0051] The raw materials of the present embodiment are based on percentage by weight, and what get is 45% chicken enzymatic hydrolyzate, 5% brewer's yeast extract, 0.83% ginger extract, 8% foie gras, 0.26% potassium sorbate, 4 % of food flavoring, 0.005% of 5'-sodium inosinate, 0.003% of 5'-sodium guanylate, 2.6% of sodium glutamate, 10% of white sugar, 0.72% of chitosan, 9% of Chicken fat, 2% salad oil, 3% anise oil, 1.2% acetic acid, 0.25% vitamin E, 0.062% bis(2-methyl-3-furyl) disulfide, 0.07% ethyl malt Phenol and 8% table salt are used as raw materials, and the total raw materials are 100%. All the other repeat Example 1.

Embodiment 3

[0053] The raw material of present embodiment is according to weight percent, and what get is 48% chicken enzymolysis solution, 3% brewer's yeast extract, 1% ginger extract, 8.25% foie gras, 0.25% potassium sorbate, 3 % food flavoring, 0.003% of 5'-sodium inosinate, 0.004% of 5'-sodium guanylate, 2% of sodium glutamate, 12% of white sugar, 0.75% of chitosan, 9.2% of Chicken fat, 1.3% salad oil, 2.5% anise oil, 1.4% acetic acid, 0.2% vitamin E, 0.08% bis(2-methyl-3-furyl) disulfide, 0.063% ethyl malt Phenol and 7% table salt are used as raw materials, and the total raw materials are 100%. All the other repeat Example 1.

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Abstract

The invention relates to seasoning powder for improving food mouthfeel. The chicken-flavor seasoning powder is prepared from chicken enzymatic hydrolysate, beer yeast extract, fresh ginger extract, goose liver, potassium sorbate, food flavor, 5'-sodium inosinate, 5'-sodium guanylate, monosodium glutamate, white sugar, chitosan, chicken fat, salad oil, star anise oil, acetic acid, vitamin E, bi(2-methyl-3-furyl)disulfide, ethyl maltol and table salt in percentage by weight through the steps of performing enzymolysis of goose liver, refining together with chicken fat in the same pot, and mixing with other raw materials. Meat products added with the chicken-flavor seasoning powder are strong in chicken flavor, mellow in meat taste, delicious, delicate and smooth in mouthfeel, and rich in nutrition.

Description

technical field [0001] The invention belongs to the field of food seasoning, in particular to a seasoning powder for improving food taste. Background technique [0002] Seasoning powder is an auxiliary material added to food, and it is a seasoning to improve the taste of food. At present, condiments such as seafood, chicken, and spicy are relatively suitable. For chicken-flavored seasoning powder, people can not only smell the aroma of chicken, but also taste and associate the deliciousness of chicken juice, so the demand is relatively large. A variety of products such as chicken essence, chicken broth, shiitake mushroom soup, and chicken powder have appeared on the market. Most of these products are simple compounds without deep enzymatic hydrolysis processing, and their taste is relatively distorted. Especially chicken essence, which is currently used as a substitute for monosodium glutamate at home, and excessive use will obviously destroy the original flavor of food. M...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/231A23L1/237A23L27/22A23L27/26A23L27/40
CPCA23L27/22A23L27/26A23L27/40A23L33/15A23L33/16A23L33/175A23L33/18A23V2002/00A23V2250/21A23V2250/204A23V2300/28A23V2250/511
Inventor 武晓丹
Owner 保定新味康食品配料有限公司
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