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Roasted chicken paste flavor and preparation method thereof

A technology of paste essence and roasted chicken, which is applied in the field of food additives, can solve the problems of high use cost and shortage, and achieve the effects of low formula cost, high cost performance and outstanding flavor

Active Publication Date: 2018-12-11
LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common chicken paste flavors in the market are usually prepared by using plant hydrolyzed protein and animal meat protein as raw materials. The resulting product has a more pronounced flavor of chicken or chicken soup, but lacks the attractive chicken skin aroma and fat but not greasy taste of roasted chicken just out of the oven. Chicken fat is fragrant, and the use cost of this kind of chicken paste flavor is also high

Method used

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  • Roasted chicken paste flavor and preparation method thereof
  • Roasted chicken paste flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Roasted chicken paste essence comprises the following raw materials in parts by weight:

[0024] 25 parts of chicken enzymatic solution, 8 parts of chicken bone oil, 7 parts of umami juice, 2 parts of yeast extract, 0.3 parts of xylose, 0.8 parts of glucose, 0.8 parts of 5'-taste nucleotide disodium, 2 parts of salt 8 parts of monosodium glutamate, 2 parts of sugar, 0.2 parts of thiamine hydrochloride, 0.4 parts of L-cysteine ​​hydrochloride, 35 parts of natural spice extract (powder), 3 parts of bean paste powder, 2 parts of gum arabic , 2 parts of maltodextrin, 0.1 part of xanthan gum, 0.3 part of glyceryl monostearate, 1.5 parts of roast chicken fragrance base and 8 parts of water.

[0025] Among them, the chicken enzymolysis solution is prepared from the following components by weight: 20 parts of chicken heart, 20 parts of chicken breast, 5 parts of chicken intestine, 10 parts of chicken skin, 0.04 part of lipase, 0.5 part of protease, 15 parts of salt, 30 parts of...

Embodiment 2

[0038] A roasted chicken paste essence, comprising the following raw materials by weight:

[0039]45 parts of chicken enzymatic solution, 15 parts of chicken bone oil, 10 parts of umami juice, 4 parts of yeast extract, 0.5 parts of xylose, 0.8 parts of glucose, 0.8 parts of 5'-taste nucleotide disodium, 5 parts of salt 15 parts of monosodium glutamate, 2 parts of white sugar, 0.3 parts of thiamine hydrochloride, 0.5 parts of L-cysteine ​​hydrochloride, 25 parts of natural spice extract (powder), 4 parts of bean paste powder, 3 parts of gum arabic , 2.9 parts of maltodextrin, 0.2 part of xanthan gum, 0.4 part of glyceryl monostearate, 2.5 parts of roast chicken fragrance base and 15 parts of water.

[0040] Among them, the chicken enzymolysis solution is prepared from the following components by weight: 20 parts of chicken heart, 5 parts of chicken intestine, 25 parts of chicken breast, 10 parts of chicken skin, 0.08 part of lipase, 0.6 part of protease, 20 parts of salt, 40 pa...

Embodiment 3

[0053] A roasted chicken paste essence, comprising the following raw materials by weight:

[0054] 50 parts of chicken enzymatic solution, 20 parts of chicken bone oil, 18 parts of umami juice, 8 parts of yeast extract, 1.2 parts of xylose, 1.6 parts of glucose, 1.8 parts of 5'-taste nucleotide disodium, 6 parts of salt 20 parts of monosodium glutamate, 4 parts of white sugar, 0.5 parts of thiamine hydrochloride, 0.6 parts of L-cysteine ​​hydrochloride, 35 parts of natural spice extract (powder), 6 parts of bean paste powder, 5 parts of gum arabic , 4 parts of maltodextrin, 0.2 part of xanthan gum, 0.5 part of glyceryl monostearate, 2.5 parts of roast chicken fragrance base and 18 parts of water.

[0055] Among them, the chicken enzymolysis solution is prepared from the following components by weight: 15 parts of chicken heart, 8 parts of chicken intestine, 10 parts of chicken breast, 13 parts of chicken skin, 0.1 part of lipase, 0.6 part of protease, 22 parts of salt and 50 p...

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Abstract

The invention relates to roasted chicken paste flavor and a preparation method thereof. The flavor is prepared from chicken byproducts with low price as raw materials by applying a biological enzymolysis technology with Maillard reaction and flavor preparation technology, and has native roasted chicken flavor. The roasted chicken paste flavor has natural and vivid fragrance, mellow and rich fragrance and long-lasting aftertaste. When the flavor is applied to meat products, dietary and flavoring products, the effects of removing fishy smell and enhancing flavor are remarkable.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to flavors for food, in particular to a chicken paste flavor and a preparation method thereof. Background technique [0002] As a classic famous dish, roast chicken is prepared by coloring, frying and boiling in brine. It has the characteristics of delicious meat, fat but not greasy, rotten but not loose, and is deeply loved by the masses. With people's continuous pursuit of food culture, roast chicken, as a traditional Chinese dish, has become a popular trend and an indispensable demand for its flavor. At present, the common chicken paste flavors in the market are usually prepared by using plant hydrolyzed protein and animal meat protein as raw materials. The resulting product has a more pronounced flavor of chicken or chicken soup, but lacks the attractive chicken skin aroma and fat but not greasy taste of roasted chicken just out of the oven. Chicken fat is fragrant, and the use cost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20
CPCA23V2002/00A23L27/20A23L27/202A23L27/26A23V2250/192A23V2250/21A23V2250/218A23V2250/5028A23V2250/5086A23V2250/5114A23V2250/61A23V2250/638
Inventor 汪晨辉周晓茹刘贯勇李勇峰康静宋静茹娄英杰
Owner LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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