CN100556314C - Allotment type chicken essence braised in soy sauce and preparation method thereof - Google Patents
Allotment type chicken essence braised in soy sauce and preparation method thereof Download PDFInfo
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- CN100556314C CN100556314C CNB2007100399045A CN200710039904A CN100556314C CN 100556314 C CN100556314 C CN 100556314C CN B2007100399045 A CNB2007100399045 A CN B2007100399045A CN 200710039904 A CN200710039904 A CN 200710039904A CN 100556314 C CN100556314 C CN 100556314C
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Abstract
The invention discloses a kind of allotment type chicken essence braised in soy sauce and preparation method thereof, described essence is by instead, instead-2,4-decadienal, anti-, instead-2, the allotment of raw material such as 4-nonadienal, 2-methyl-3-furanthiol, 3-sulfydryl-2-butanone, mercaptan, 3-sulfydryl-2 pentanone, 4-methyl-4-chaff sulfenyl pentanone-2 and solvent mixed with propylene glycol forms.Essence of the present invention is formed with chicken note (based on fatty breath)+note (based on the note of spices such as sauce perfume (or spice), green onion perfume (or spice), Jiang Xiang, fennel) braised in soy sauce, it is fragrant delicious that the final essence that is made has chicken, braise characteristics such as saturating of fragrance in soy sauce, the fidelity height, effect is good.
Description
Technical field
The present invention relates to a kind of condiment flavor, fumet or seasoning matter, more particularly relate to a kind of allotment type chicken essence braised in soy sauce and preparation method thereof.
Background technology
Along with domestic meat spices demand constantly increases, simulate the important development trend that various meat fragrance become flavorant.At present, people are more to the research of beef spices, and the research of chicken spices is less, and the essence of chicken odor type braised in soy sauce is just studied still less.The local flavor of chicken mainly is divided into chicken soup local flavor and roast chicken local flavor.Roast chicken flavor characteristic fragrance typical case, local flavor braised in soy sauce is easy to simulation.The Braised chicken in brown sauce meat flavor more and more causes people's attention in recent years, and for simulating a kind of true to nature, mellow essence with local flavor braised in soy sauce, the inventor attempts to allocate the chicken essence braised in soy sauce that makes a kind of fragrance coordination repeatedly by the monomer perfume material.
Summary of the invention
Technical problem to be solved by this invention provides true to nature, the mellow allotment type of a kind of local flavor chicken essence braised in soy sauce and preparation method thereof.
The technical solution used in the present invention: a kind of allotment type is braised chicken essence in soy sauce, is made up of following component:
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% ginger oil (distillation) 0.1～0.2 (percentage by weight)
The propane diols surplus is added into very
The preparation method of allotment type chicken essence braised in soy sauce comprises the following steps:
A. raw material is diluted to normal concentration, ratio is in accordance with regulations mixed again;
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% ginger oil (distillation) 0.1～0.2 (percentage by weight)
B. the raw material thing is diluted to join enough as solvent with propane diols and 100% make the essence finished product.
Beneficial effect of the present invention: characteristics such as the present invention's chicken essence braised in soy sauce is allocated according to chicken nugget note braised in soy sauce, has the fidelity height, and effect is good.The solvent propane diols proportion of chicken essence braised in soy sauce reaches more than 90%, and cost is relatively cheap.
The specific embodiment
Below by embodiment the present invention is described in further detail, a kind of allotment type is braised chicken essence in soy sauce, is made up of following component:
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% ginger oil (distillation) 0.1～0.2 (percentage by weight)
The propane diols surplus is added into very
The preparation method of allotment type chicken essence braised in soy sauce comprises the following steps:
A. raw material is diluted to normal concentration, ratio is in accordance with regulations mixed again;
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% ginger oil (distillation) 0.1～0.2 (percentage by weight)
B. the raw material thing is diluted to join enough as solvent with propane diols and 100% make the essence finished product.
The note of the present invention's chicken essence braised in soy sauce consists of down: chicken note (based on fatty breath)+note (based on the note of spices such as sauce perfume (or spice), green onion perfume (or spice), Jiang Xiang, fennel) braised in soy sauce.It is fragrant delicious that finally the essence that is made has chicken, braises characteristics such as saturating of fragrance in soy sauce, and the fidelity height, and effect is good.
Embodiment 1
Composition of raw materials sees Table 1.
Table 1
| Sequence number | Material name | Concentration | Addition (percentage by weight) |
| 1 | Instead, anti--2, the 4-decadienal | 1％ | 1.04 |
| 2 | Instead, anti--2, the 4-nonadienal | 1％ | 0.16 |
| 3 | 2-methyl-3-furanthiol | 1％ | 0.40 |
| 4 | 3-sulfydryl-2-butanone | 1％ | 0.16 |
| 5 | Mercaptan | 1％ | 0.20 |
| 6 | 3-sulfydryl-2 pentanone | 1％ | 0.56 |
| 7 | 4-methyl-4-chaff sulfenyl pentanone-2 | 1％ | 1.24 |
| 8 | Sulfydryl acetone | 1％ | 0.48 |
| 9 | Concentration is two (2-methyl-3 furyl) disulfides of 1% | 1％ | 1.02 |
| 10 | 4-methyl-3-sulfydryl-furans-2 | 1％ | \ |
| 11 | 2, the 3-dimethyl pyrazine | 10％ | 0.24 |
| 12 | 2,3, the 5-trimethylpyrazine | 10％ | 0.26 |
| 13 | Ethyl maltol | 10％ | 0.52 |
| 14 | 2-acetyl group pyrazine | 10％ | 0.50 |
| 15 | Furanone | 10％ | 0.50 |
| 16 | 1-octene-3-alcohol | 1％ | 0.24 |
| 17 | Glacial acetic acid | 10％ | 0.20 |
| 18 | Aldehyde C-9 | 10％ | 0.20 |
| 19 | Hexanal | 10％ | 0.20 |
| 20 | Soy sauce ketone | 1％ | 0.46 |
| 21 | Nutmeg essential oil | 1％ | 0.24 |
| 22 | Fennel oil | 1％ | 0.62 |
| 23 | Little chive oil | 1％ | 0.40 |
| 24 | Cassia oil | 10％ | 0.22 |
| 25 | Ginger oil (distillation) | 1％ | 0.16 |
| 26 | Propane diols | 100％ | 89.78 |
Estimate: the fragrance of chicken braised in soy sauce clearly, fragrance is delicious and lasting, fennel note braised in soy sauce embodies obviously, the fatty feature breath of chicken is obvious, is fit to be applied in ham sausage, the instant noodles.Above composition is the lab scale of 5g, if want large-scale production then only need feed intake in proportion.
Embodiment 2
Composition of raw materials sees Table 2.
Table 2
| Sequence number | Material name | Concentration | Addition (percentage by weight) |
| 1 | Instead, anti--2, the 4-decadienal | 1％ | 1.6 |
| 2 | Instead, anti--2, the 4-nonadienal | 1％ | 0.20 |
| 3 | 2-methyl-3-furanthiol | 1％ | 0.80 |
| 4 | 3-sulfydryl-2-butanone | 1％ | 0.20 |
| 5 | Mercaptan | 1％ | 0.20 |
| 6 | 3-sulfydryl-2 pentanone | 1％ | 1.00 |
| 7 | 4-methyl-4-chaff sulfenyl pentanone-2 | 1％ | 1.6 |
| 8 | Sulfydryl acetone | 1％ | 1.0 |
| 9 | Concentration is two (2-methyl-3 furyl) disulfides of 1% | 1％ | 1.40 |
| 10 | 4-methyl-3-sulfydryl-furans-2 | 1％ | 0.30 |
| 11 | 2, the 3-dimethyl pyrazine | 10％ | 0.50 |
| 12 | 2,3, the 5-trimethylpyrazine | 10％ | 0.40 |
| 13 | Ethyl maltol | 10％ | 0.80 |
| 14 | 2-acetyl group pyrazine | 10％ | 0.80 |
| 15 | Furanone | 10％ | 0.80 |
| 16 | 1-octene-3-alcohol | 1％ | 0.40 |
| 17 | Glacial acetic acid | 10％ | 0.40 |
| 18 | Aldehyde C-9 | 10％ | 0.30 |
| 19 | Hexanal | 10％ | 0.30 |
| 20 | Soy sauce ketone | 1％ | 0.80 |
| 21 | Nutmeg essential oil | 1％ | 0.40 |
| 22 | Fennel oil | 1％ | 0.80 |
| 23 | Little chive oil | 1％ | 1.00 |
| 24 | Cassia oil | 10％ | 0.30 |
| 25 | Ginger oil (distillation) | 1％ | 0.20 |
| 26 | Propane diols | 100％ | 83.50 |
Estimate: the fragrance of chicken braised in soy sauce clearly, each road note is coordinated very much, does not have chemical breath, fragrance is delicious and lasting, fennel note braised in soy sauce embodies obviously, the fatty feature breath of chicken is obvious, is fit to be applied in ham sausage, the instant noodles.Above composition is the lab scale of 5g, if want large-scale production then only need feed intake in proportion.
Above said content only is the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (2)
1. an allotment type is braised chicken essence in soy sauce, is made up of following component:
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% the ginger oil 0.1～0.2 (percentage by weight) that distillating method obtains that passes through
The propane diols surplus is added into very.
2. prepare the method for the described allotment type of claim 1 chicken essence braised in soy sauce, comprise the following steps:
A. raw material is diluted to normal concentration, ratio is in accordance with regulations mixed again;
Concentration be 1% anti-, anti--2,4-decadienal 1.0～1.6 (percentage by weight)
Concentration be 1% anti-, anti--2,4-nonadienal 0.1～0.2 (percentage by weight)
Concentration is 2-methyl-3-furanthiol 0.4～0.8 (percentage by weight) of 1%
Concentration is 3-sulfydryl-2-butanone 0.1～0.2 (percentage by weight) of 1%
Concentration is 1% mercaptan 0.1～0.2 (percentage by weight)
Concentration is 3-sulfydryl-2 pentanone 0.5～1.0 (percentage by weight) of 1%
Concentration is 4-methyl-4-chaff sulfenyl pentanone-2 1.2～1.6 (percentage by weight) of 1%
Concentration is 1% sulfydryl acetone 0.5～1.0 (percentage by weight)
Concentration is two (2-methyl-3 furyl) disulfides 1.0～1.4 (percentage by weight) of 1%
Concentration is 4-methyl-3-sulfydryl-furans-2 0.2～0.3 (percentage by weight) of 1%
Concentration be 10% 2,3-dimethyl pyrazine 0.3～0.5 (percentage by weight)
Concentration be 10% 2,3,5-trimethylpyrazine 0.2～0.4 (percentage by weight)
Concentration is 10% ethyl maltol 0.5～0.8 (percentage by weight)
Concentration is 10% 2-acetyl group pyrazine 0.5～0.8 (percentage by weight)
Concentration is 10% furanone 0.5～0.8 (percentage by weight)
Concentration is 1-octene-3-alcohol 0.2～0.4 (percentage by weight) of 1%
Concentration is 10% glacial acetic acid 0.2～0.4 (percentage by weight)
Concentration is 10% aldehyde C-9 0.2～0.3 (percentage by weight)
Concentration is 10% hexanal 0.2～0.3 (percentage by weight)
Concentration is 1% soy sauce ketone 0.4～0.8 (percentage by weight)
Concentration is 1% nutmeg essential oil 0.2～0.4 (percentage by weight)
Concentration is 1% fennel oil 0.6～0.8 (percentage by weight)
Concentration is 1% little chive oil 0.4～1.0 (percentage by weight)
Concentration is 10% cassia oil 0.2～0.3 (percentage by weight)
Concentration is 1% the ginger oil 0.1～0.2 (percentage by weight) that distillating method obtains that passes through
B. the raw material thing is diluted to join enough as solvent with propane diols and 100% make the essence finished product.
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| CN104172078B (en) * | 2014-07-17 | 2015-08-05 | 天宁香料（江苏）有限公司 | A kind of allotment type pot-stewed fowl essence and application thereof |
| CN104642994B (en) * | 2015-02-03 | 2016-04-27 | 上海应用技术学院 | A kind of rice-pudding leaf essence and preparation method thereof |
| CN104982879A (en) * | 2015-06-09 | 2015-10-21 | 天津春发生物科技集团有限公司 | Flavor chicken essence for sauced and stewed chicken and preparation method thereof |
| CN108968003B (en) * | 2018-06-20 | 2021-11-09 | 漯河双汇生物工程技术有限公司 | Roast chicken paste essence and preparation method thereof |
| JP7471887B2 (en) * | 2020-03-25 | 2024-04-22 | 日清食品ホールディングス株式会社 | Flavor enhancer and flavor enhancement method |
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
| CN114403415B (en) * | 2022-01-10 | 2023-10-20 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
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