Chicken meat essence and preparation method thereof

A technology of chicken essence and chicken, which is applied in the field of food essence, can solve the problems of poor fidelity, unsatisfaction, and poor fragrance retention effect of chicken essence, and achieve the effects of safe and healthy ingredients, cost saving, and high fidelity

Inactive Publication Date: 2018-11-16
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing chicken essence has poor fidelity, poor fragrance retention effect and insufficient aroma, which directly affects the finished product flavor of the product, and cannot meet people's needs for chicken products and chicken-flavored leisure products more and more.
In addition, the existing chicken flavors usually add a variety of unnatural chemical components, such as pigments, preservatives, etc., resulting in many harmful ingredients in chicken flavors, affecting food safety

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0090] The present invention further provides a method for preparing chicken essence, which is used to prepare the chicken essence described in any one of the above, which includes the following steps:

[0091] S1. Take fresh chicken, grind the chicken, and cook the ground chicken at 90-100°C for 5-15 minutes;

[0092] S2. After reducing the cooking temperature to 55°C or below, add flavor enzyme and protease for enzymolysis for 2-4 hours;

[0093] S3. After enzymatic hydrolysis in S2, raise the temperature to greater than or equal to 90°C to inactivate, and pass through a colloid mill to obtain chicken enzymatic hydrolyzate;

[0094] S4. Add the chicken enzymatic hydrolyzate and the beef bone oil, soybean oil, compound amino acid and compound spices in the proportion by weight to the autoclave, stir evenly and seal it for heating for 1.5-3h, wherein the heating temperature is 90- 100℃, the pressure is 0.2-0.5MPa;

[0095] S5. Filtrating the heated mixture in S4, and separat...

Embodiment 1

[0100] The chicken essence of the present embodiment comprises the following raw materials of proportioning by weight:

[0101] Chicken 100g

[0102] Beef bone oil 200g

[0103] soybean oil 0g

[0104] Compound Amino Acid 10g

[0105] Compound Spice 0g

[0106] Flavoring 0g.

[0107] The compound amino acids in this embodiment include: glycine, alanine, leucine, isoleucine, valine, cystine, cysteine, methionine, threonine, serine, benzene Alanine, Tyrosine, Tryptophan, Proline, Hydroxyproline, Glutamate, and Aspartate.

[0108] Further preferably, the soybean oil in this embodiment is preferably non-transgenic soybean oil, and the chicken is preferably chicken breast.

[0109] The chicken flavor of this embodiment has strong aroma, high fidelity, and good fragrance retention, and the sensory evaluation of the chicken flavor is obviously better than that of conventional chicken flavors on the market, and can be widely used in soups, seasonings and snack foods.

[0110] T...

Embodiment 2

[0119] The chicken essence of the present embodiment comprises the following raw materials of proportioning by weight:

[0120] Chicken 5000g

[0121] Beef bone oil 0g

[0122] soybean oil 2000g

[0123] Compound Amino Acid 0g

[0124] Compound Spice 100g

[0125] Flavoring 0g.

[0126] The composition of the described compound spices of the present embodiment is respectively by weight:

[0127] Star Anise 5g

[0128] Cinnamon bark 10g

[0129] White pepper 10g

[0130] Fragrant leaves 10g

[0131] Ginger 30g

[0132] Garlic 20g

[0133] Onion 15g.

[0134] Further preferably, the soybean oil in this embodiment is preferably non-transgenic soybean oil, and the chicken is preferably chicken breast.

[0135] The chicken essence of this embodiment has strong aroma, high degree of realism, and good fragrance retention. The compound spices used further increase the deliciousness and lifelikeness of the chicken essence, and the sensory evaluation of the chicken essence i...

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PUM

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Abstract

The invention relates to chicken meat essence and a preparation method thereof. The chicken meat essence comprises the following raw materials of chicken meat, ox bone oil, soybean oil, composite amino acids, composite spice and flavouring essence, wherein sum of the ox bone oil and the soybean oil is at least 20 parts; the sum of the composite amino acids, the composite spice and the flavouring essence is at least 1 part; the composite spice comprises one or more of star anise, Chinese cinnamon, white peppers, bay leaves, fresh ginger, garlic and onions; and the flavouring essence comprises 2-methyl-3-furanthiol, 2-methyl-tetrahydrofuranthiol, tetrahydrothiophen-3-one, ethyl maltol and furaneol. The chicken meat essence is prepared by concentration through an enzymolysis reaction, and isrich in fragrance, high in fidelity, and good in fragrance reserving degree. The organoleptic investigation of the chicken meat essence is obviously better than that of conventional chicken meat essence in the market, and the chicken meat essence can be widely used for soup bases, condiment, leisure foods and the like. The invention further provides the preparation method of the chicken meat essence.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a chicken flavor and a preparation method thereof. Background technique [0002] With the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for color, aroma, taste and image quality. Essence is a commonly used food additive. [0003] Chicken products and chicken-flavored leisure products have increasingly entered people's lives. Yet the fidelity of existing chicken essence is poor, and fragrance retention effect is poor and fragrance is not strong enough, directly affects the flavor of the finished product of product, more and more can't satisfy people's demand to the leisure product of chicken product and chicken flavor. In addition, the existing chicken flavors usually contain a variety of unnatural chemical components, such as pigments and preservatives, resulting in many harmful ingredients in c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21
CPCA23L27/215A23L27/26
Inventor 黄金顺黄超
Owner 广州馨杰添加剂有限公司
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