Preparation method of liquid-state chicken liver flavor dog food flavor agent
A technology of flavoring agent and chicken liver, which is applied in application, animal feed, animal feed, etc., can solve the problems of insufficient flavor, low cost performance, poor palatability, etc., and achieve improved flavor and palatability, low product cost, and strong flavor Effect
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Embodiment 1
[0026] Embodiment 1 The preparation method of chicken liver flavor dog food flavoring agent, the method comprises the following steps:
[0027] Step 1. Grind the chicken liver and chicken intestines into minced meat;
[0028] Step 2. Add water half the weight of the minced meat to the minced meat obtained in step 1, and stir thoroughly to obtain the minced meat;
[0029] Step 3: Warm up the meat slurry obtained in step 2 to 50°C, adjust the pH to 6.5-7.0, add papain at 0.5% by weight of the meat slurry, and mechanically stir for 4 hours to control the degree of protein hydrolysis in the meat slurry to 23-27%. Then raise the temperature to 92-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;
[0030] Step 4, add 5% D-xylose and 5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 105° C. for 50 minutes to obtain an enzymolysis product;
[0031] Step 5. Add 5% phosphoric acid and ...
Embodiment 2
[0032] Embodiment 2 The preparation method of chicken liver flavor dog food flavoring agent, the method comprises the following steps:
[0033] Step 1. Grind the chicken liver and chicken intestines into minced meat;
[0034] Step 2. Add water half the weight of the minced meat to the minced meat obtained in step 1, and stir thoroughly to obtain the minced meat;
[0035] Step 3. Warm up the meat slurry obtained in step 2 to 50°C, adjust the pH to 6.5-7.0, add flavor protease at 0.5% by weight of the meat slurry, and mechanically stir for 4 hours to control the degree of protein hydrolysis in the meat slurry to 23-27%. Then raise the temperature to 92-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;
[0036] Step 4, add 5% D-xylose and 5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 105° C. for 50 minutes to obtain an enzymolysis product;
[0037] Step 5. Add 5% phosphoric ...
Embodiment 3
[0038] Embodiment 3 The preparation method of chicken liver flavor dog food flavoring agent, the method comprises the following steps:
[0039] Step 1. Grind the chicken liver and chicken intestines into minced meat;
[0040] Step 2, add water with the same weight as the minced meat to the minced meat obtained in step 1, and stir fully to obtain the minced meat;
[0041] Step 3. Warm up the meat slurry obtained in step 2 to 45° C., adjust the pH to 5.5-7.0, add flavor protease at 1.0% by weight of the meat slurry, and mechanically stir for 5 hours to control the degree of protein hydrolysis in the meat slurry to 20-30%. Then raise the temperature to 92-95°C within 30 minutes, and continue to stir for 10 minutes to obtain the enzymatic hydrolysis solution;
[0042] Step 4, add 2% D-xylose and 0.5% glycine to the enzymolysis solution obtained in step 3, stir evenly, and continue heating at 100° C. for 150 minutes to obtain an enzymolysis product;
[0043] Step 5. Add 5% phosph...
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