Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof

Abstract

The invention discloses a chicken flavor base material prepared from chicken bone protein hydrolysate and a preparation method thereof. The chicken flavor base material comprises the following raw materials in parts by weight: 20-30 parts of purified water, 20-25 parts of chicken bone protein hydrolysate, 60-70 parts of corn oil, 0.1-0.4 part of cassia oil, 0.5-1 part of 3-methylthio propionaldehyde, 0.6-1 part of ethyl maltol, 1-2 parts of 2-acetylpyrazine, 20-30 parts of onion oil, 0.5-1 part of star anise essential oil and 6-8 parts of hydrolyzed vegetable proteins. The chicken flavor base material is prepared by utilizing the preparation method according to a special formula, thereby being perfect in chicken flavor, rich in nutritional ingredients, less in chemical additives, natural and pure in flavor, better in taste, consistent with popular taste and applicable to flavor creation of all kinds of food.

Description

technical field [0001] The invention relates to the technology in the field of essence, in particular to a chicken essence base prepared from chicken bone protein enzymatic hydrolyzate and a method thereof. Background technique [0002] At present, most of the chicken bones are only used as animal feed, the added value of the product is low, and the utilization rate is very low. However, chicken bones are rich in high-quality protein and trace elements needed by the human body, as well as various nutrients such as phospholipids, chondroitin, vitamins and minerals. If the nutrition and flavor value of chicken bones can be applied to soups and seasonings, and new bone foods can be developed and produced, it will bring important economic and social significance. [0003] Pure natural HAP advanced seasoning is prepared by extracting HAP from fresh animal raw materials. It not only has a good flavor, but also reflects the original flavor of animals. It is a natural seasoning wit...

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a chicken essence base material prepared from a chicken bone protein enzymatic hydrolyzate and a method thereof, which can effectively solve the problem of chicken meat prepared from an existing chicken bone protein enzymatic hydrolyzate. The aroma base chicken is too strong, the nutritional content is relatively simple, and it does not meet the taste of the public