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Black-bone chicken paste essence and preparation method thereof

A technology of paste-like flavor and black-bone chicken, which is applied in the field of black-bone chicken paste flavor and its preparation, can solve the problems of high price and achieve the effect of full aftertaste, long-lasting fragrance, and prominent black-bone chicken characteristic aroma

Inactive Publication Date: 2018-02-16
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using black-bone chicken as raw material, the development of black-bone chicken flavor and seasoning products is very rare, and the characteristics of black-bone chicken reflected in existing black-bone chicken products, such as aroma and taste, have a big gap with pure culinary black-bone chicken. Although pure black-bone chicken powder The aroma is relatively pure, but its price is very expensive, and it is difficult to be widely used in downstream food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0022] Step 1: According to the parts by weight, cut 45 parts of black-bone chicken into pieces, 5 parts of green onions and cut into sections, 4 parts of ginger slices, 0.4 parts of cinnamon, 0.8 parts of nutmeg and 50 parts of purified water, put them into the reactor, and heat to 120- Stew at 125°C for 2 hours, cool down to 40°C, take out the black-bone chicken pieces, mince them into a puree, and then mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0023] Step 2: Put 0.6 parts of flavored protease, 0.5 parts of compound protease, and 15 parts of purified water into the reserve solution 1, stir evenly, and react at 50-55°C for 2.5 hours; filter out large bones with gauze to obtain the enzymatic solution, which is the reserve solution Liquid 2;

[0024] Step 3: Put 5 parts of xylose, 6 parts of glucose, 18 parts of plant hydrolyzed pr...

Embodiment 2

[0027] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0028] Step 1: According to the parts by weight, cut 40 parts of black-bone chicken into pieces, 8 parts of green onions and cut into sections, 2 parts of ginger slices, 0.6 parts of cinnamon, 0.5 parts of nutmeg and 45 parts of purified water, put them into the reactor, and heat to 125- Stew at 130°C for 1.5 hours, cool down to 45°C, take out the black-bone chicken pieces, mince them into a puree, and mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0029] Step 2: Put 0.3 parts of flavored protease, 0.3 parts of compound protease, and 10 parts of purified water into the reserve solution 1, stir evenly, and react at 55-60°C for 3.5 hours; filter out large bones with gauze to obtain the enzymatic solution, which is the reserve solution Liquid 2;

[0030] Step 3: Put 8 parts of xylose, 4 parts of glucose, 24 parts of plant hydrolyzed prote...

Embodiment 3

[0033] A preparation method of black-bone chicken paste essence, comprising the steps of:

[0034] Step 1: According to the parts by weight, cut 60 parts of black-bone chicken into pieces, 7 parts of green onions and cut into sections, 5 parts of ginger slices, 0.5 parts of cinnamon, 1 part of nutmeg and 65 parts of purified water, put them into the reactor, and heat to 123- Stew at 128°C for 2.5 hours, cool down to 55°C, take out the black-bone chicken pieces, mince them into a puree, and mix them evenly with the stewed chicken liquid in the above reactor to obtain reserve liquid 1;

[0035] Step 2: Put 0.7 parts of flavored protease, 0.7 parts of compound protease, and 20 parts of purified water into the reserve solution 1, stir evenly, and react at 53-58°C for 5 hours; after filtering out large bones with gauze, the enzymatic solution is obtained, which is the reserve solution Liquid 2;

[0036] Step 3: Put 3 parts of xylose, 8 parts of glucose, 12 parts of plant hydrolyze...

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Abstract

The present invention discloses black-bone chicken paste essence. The black-bone chicken paste essence comprises the following raw materials in parts by weight: 40-60 parts of black-bone chicken meat,3-8 parts of green Chinese onions, 2-5 parts of fresh gingers, 0.3-0.7 part of cassia barks, 0.5-1 part of nutmeg, 0.3-0.7 part of flavourzyme, 0.3-0.7 part of compound protease, 3-8 parts of xylose,4-8 parts of glucose, 12-25 parts of plant hydrolyzed protein solution, 2-5 parts of cysteine, 3-8 parts of glycine, 1-3 parts of leucine, 0.5-1 part of valine, 10-15 parts of chicken fat, 0.8-1.6 parts of disodium 5'-ribonucleotide, 25-35 parts of salt, 20-30 parts of monosodium glutamate, 5-10 parts of corn starch, 0.5-1.5 parts of xanthan gum, 0.5-1 part of modified starch RJ-S308 and 80-125 parts of pure water. The present invention also provides a preparation method of the black-bone chicken paste essence. The black-bone chicken paste essence has fragrance and taste very close to those of the cooked black-bone chickens.

Description

technical field [0001] The invention belongs to the technical field of flavors for food, in particular to a black-bone chicken paste flavor and a preparation method thereof. Background technique [0002] Black-bone chicken is a unique poultry resource with the same origin of medicine and food in my country. Its meat releases 18 kinds of amino acids after hydrolysis, including 8 kinds of essential amino acids for human body, of which 10 kinds are higher than ordinary broiler chicken, and carotene and vitamin C are also higher than Ordinary broiler chickens also contain a variety of trace elements and macro elements, such as calcium, phosphorus, iron, chlorine, sodium, potassium, magnesium, zinc and copper, so black-bone chicken has high nutritional value and high economic value. [0003] With the rapid development of flavoring technology and seasoning industry in recent years, a large number of common chickens have emerged on the market as raw materials to prepare flavors and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 曲广辉李娟张甲贵
Owner LIAOCHENG XINHENGJI BIOTECH
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