Primary-taste chicken essence and preparation method thereof

Abstract

The invention relates to primary-taste chicken essence. The primary-taste chicken essence is prepared from the following ingredients in parts by weight: 50-80 parts of primary-taste chicken extract, 1-5 parts of L-cysteine hydrochloride, 0.5-2 parts of xylose, 2-8 parts of glucose, 1-5 parts of L-glycine, 1-5 parts of modified starch, 0.1-0.5 part of xanthan gum and 0.5-1 part of IMP and GMP. According to the essence provided by the invention, the primary-taste chicken extract is obtained through sousing chicken, spices are perfectly merged with the chicken during sousing, and thus the essence is endowed with a kitchen conditioning feeling; meanwhile, substances such as carbonyl compounds, volatile fatty acids, free amino acids and sulfocompounds in the chicken are effectively released, so that the chicken flavor is natural, rich and full, and the edible requirements of people are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an original chicken essence and a preparation method thereof. Background technique [0002] Meat curing is mainly salt or table salt, and adding sodium nitrite or sodium nitrate, sucrose, and spices and other curing materials to process raw meat to change the meat quality and processing characteristics, and finally make the product present a certain flavor, taste and specific flavor. quality process. After the meat is marinated with salt, the salt infiltrates into the internal tissue, which reduces the water activity and increases the osmotic pressure. Specific spices, seasonings and other flavor substances enter the meat tissue, making it better integrated with the meat. Give the product a unique flavor. The flavor substances formed in cured meat are mainly carbonyl compounds, volatile fatty acids, free amino acids, sulfur compounds, etc., and these flavor substances w...

AI Technical Summary

Problems solved by technology

In China, the earliest meat flavors used yeast extract, hydrolyzed vegetable protein and reducing sugar as the main raw materials, and were prepared through the Maillard reaction. The meat flavor products are rich in aroma and full-bodied, but they lack the characteristics of meat. Flavor, and meat aroma is not realistic

Later, people made technical improvements to the above defects, that is, meat and bones were used as the main raw materials to prepare meat flavor essence through simple enzymolysis and Maillard reaction. , puffed food and other food industries, but there are problems such as the lack of natural fragrance and original taste of stewed meat

With the development of economy and society, the meat flavor can no longer meet people's higher requirements for food quality and the demand for high-quality meat flavor in the modernization of traditional Chinese food and the chain of Chinese restaurants.

[0004] Through the search, no patent publications related to the patent application of the present invention have been found