CN101361554A - Chicken meat flavouring matter and production method thereof - Google Patents
Chicken meat flavouring matter and production method thereof Download PDFInfo
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- CN101361554A CN101361554A CNA2007101432464A CN200710143246A CN101361554A CN 101361554 A CN101361554 A CN 101361554A CN A2007101432464 A CNA2007101432464 A CN A2007101432464A CN 200710143246 A CN200710143246 A CN 200710143246A CN 101361554 A CN101361554 A CN 101361554A
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Abstract
The invention provides a chicken flavor enhancer preparation method adopting yeast extracts and heating reaction. The preparation method includes the following steps: (a) the chicken is sterilized so as to kill some bacteria and oxidase existing in chicken; (b) the chicken is processed through enzymolysis so as to make use of protease to hydrolyze parts of chicken into hydrolyzed animal protein; (c) the yeast extracts and hydrolyzed plant protein are added and other accessories are also added; (d) all the materials are heated in a reaction kettle and then the final product can be obtained after cooling. The preparation method of the invention can provide the chicken flavor enhancer so as to enhance the flavor and taste of dishes as the method can dilate the characteristic flavor and effects of the chicken flavor enhancer. The obtained chicken flavor enhancer can be added into various dishes and stuffings so as to effectively enhance the taste of the final products and reinforce the flavor and enhance the nutrition value.
Description
Technical field
The present invention relates to a kind of food ingredient and production method thereof, be specifically related to chicken meat flavor product and production method thereof.
Background technology
Meat is human important foodstuffs, and meat fragrance is one of most important fragrance in the human diet.Human diet civilization has accumulated abundant carnivorous process technology over thousands of years, and is processed into meat fragrant breeze flavor flavoring, but just grows up in recent years.The novel product of food ingredient field appearance that Here it is---thermal response meat fragrant breeze flavor flavoring.
Thermal response meat fragrant breeze flavor flavoring is a primary raw material with meat, is aided with multiple meat fragrant breeze flavor precursor substance, and employed raw material is all taken from natural, and product nutrition is harmless.Overcome the shortcoming that product fragrance is not true to nature, mouthfeel is dull that in the past single chemically composite perfume allotment forms; Complied with the tendency of the day of health, nutrition and back to nature.Since coming out surplus in the of 30 year, obtained development rapidly.International flavorant industrial organization (IOFI) has in time been included this series products the category of flavoring essence in, and be defined as: hot reaction essence be a kind of by raw-food material and (or) raw material that allows to add in food or reaction essence heats the product that is prepared from.U.S. food and Drug Administration (FDA) announce after testing: acute and chronic zoopery shows that thermal processing meat flavour does not have toxicity.Thereby as can be seen, thermal processing meat flavour belongs to the natural flavouring class, and nutrition is harmless, and not only meat aromatic flavour, and mouthfeel meat is true to nature, plentiful, has the function of seasoning and seasoning and nutrition concurrently, lays particular stress on the fragrant characteristics of head that fling unlike essence in general sense.
Maillard reaction (thermal response) is one of most important approach of producing above-mentioned hot reaction essence, and it is the nonenzymatic browning reaction that takes place by heating between amino acid or hydrolyzed vegetable protein (HVP) or HAP (HAP) and the reduced sugar.The raw material and the condition of control Maillard reaction can be produced meat fragrance.
The base stock hydrolyzed vegetable protein of thermal response, animal hydrolyzed protein are the main precursor substances that produces basic meat fragrance (Basic meat flavor); The fat oxidation product is the main source of characterized by meat flavor (Characteristic meat flavor).Present meat flavor production technology also adds a small amount of animal tallow in thermal response.Studies show that: fat is through controlling the aliphatic aldehyde keto carboxylic acid oxidation product that oxidation can produce later a large amount of C6-C10, and it is remarkable for the characteristic fragrance effects that improves meat flavor to be directly used in hot reaction essence or thermal response raw material.
Deutsche Bundespatent 21 29 168 introduced a kind of uniqueness, at the essence type, based on the production method of the concentrated essence of meat.This method preferably with bone or not with the chopping cube meat of bone, adds suitable quantity of water when meat mincing or after the chopping.Add preferred amino acids and salt thereof, except that the L-cysteine, also have serine, alpha-amido succinic acid, alanine, histidine, methionine, glycine, arginine, proline and glutamic acid.Protein hydrolysate preferred plant source; The preferred monose of carbohydrate, disaccharide are as glucose, fructose, ribose, lactose, maltose.The preferred monosodium glutamate of flavoring agent, Sodium Inosinate and sodium guanylate.By reaction time in the reprogramming step and relevant temperature, can change the taste of gained essence, and can at room temperature be kept the mouthfeel standard, be applicable to food and animal feed, have the essence of nature meat flavour.
Summary of the invention
The invention provides a kind of production chicken flavouring, it is a primary raw material by chicken and yeast extract, hydrolyzed vegetable protein, makes through the Mei Lade thermal response.
An object of the present invention is to provide a kind of production method of utilizing yeast extract by the chicken meat flavouring matter of thermal response making, more specifically, relate to yeast extract is carried out the method that thermal response is made the product with meat flavor under certain pressure and temperature, may further comprise the steps: (a) chicken is sterilized, and is used for killing assorted bacterium and some oxidizing ferment of chicken; (b) chicken enzymolysis, be used for by protease with chicken at least partial hydrolysis be HAP; (c) add described yeast extract and hydrolyzed vegetable protein, and other auxiliary materials; And (d) in reactor, carry out thermal response, obtain product after the cooling.
In a specific embodiment of the present invention, step (a) is to carry out under 85～95 ℃ temperature, to the flesh pink complete obiteration.
In a specific embodiment of the present invention, described protease is selected from neutral proteinase.Its addition is the 0.05-0.5wt% of chicken weight.The temperature of enzymolysis is 45-62 ℃, and the time is 2-8 hour, is preferably 4-7 hour.
In a specific embodiment of the present invention, in step (d), described thermal response is at the pressure of 0.1-0.2MPa, 105-135 ℃, preferred 115-125 ℃, temperature carry out 30-150 minute, be preferably 60～90 minutes.
One preferred embodiment in, in step (d), in 30-40 minute, material is risen to 105-135 ℃ by room temperature and is incubated, insulation cooled the temperature to below 30 ℃ in 50-70 minute behind the appropriate time.
In the method for the invention, the ingredient proportion of chicken, yeast extract and hydrolyzed vegetable protein is in the scope of weight ratio 2: 1～3: 1～3, preferably in 2: 1～2: 2～3 scope, more preferably in 2.5: 2: 3～3.5 scope.
The present invention also provides a kind of chicken meat flavouring matter, and it adopts chicken, hydrolyzed vegetable protein and yeast extract is that main material makes.It is a paste, is base with the product gross weight, dry matter content between 50-60wt%, protein with the dry matter weight be the base content greater than 5%.The product that makes according to the inventive method also can be powdery.
Can provide the chicken meat flavouring matter that can strengthen dish fragrance and mouthfeel according to the inventive method, this method can improve the feature fragrance and the effect of chicken meat flavouring matter, gained chicken meat flavouring matter product adds in various dish, filling material, can effectively improve mouthfeel, the enhancing local flavor of end product, improve nutritive value.
Description of drawings
Fig. 1 shows the flow chart of a specific embodiment of preparation chicken meat flavouring matter of the present invention.
The specific embodiment
An important feature of the present invention is that hydrolyzed vegetable protein, hydrolyzed vegetable protein are combined with yeast extract, and is equipped with suitable auxiliary material, carries out the production that chicken increases the flavor product.
Use the chicken tissue as HAP (HAP) source in the present invention.HAP is meant under the effect of enzyme is lived in acid, and the product that the animal tissue of protein obtains is rich in hydrolysis.The animal material that is rich in protein mainly contains meat, bone and the aquatic products etc. of poultry, fowl.From the HAP in chicken tissue, the preferred chicken Maillard reaction takes place after, the fragrance that can obtain having the chicken flavor characteristic.In the present invention, HAP is by obtaining with suitable protease hydrolyzed chicken tissue, preferred chicken.Used protease can be that acid protease, alkali protease, neutral proteinase, papain, trypsase and pepsin or its combine, preferred alkali protease.
Hydrolyzed vegetable protein (HVP) is meant under the effect of acid or enzyme, the resulting product of the proteinaceous plant tissue of hydrolysis.HVP not only has abundant nutritive and health protection components, and has and be the flavor characteristic preferably.Using another advantage of hydrolyzed vegetable protein is to reduce production cost of products.Being used for HVP of the present invention can be made by soybean protein, zein, wheat gluten, rapeseed protein, peanut protein, is preferably made by soybean protein.The hydrolyzed vegetable protein that the present invention uses for example soybean source vegetable protein and wheat source vegetable protein can commerce be buied.Hydrolyzed vegetable protein also can be made by oneself.Preferably make hydrolyzed vegetable protein by enzymatic isolation method, this hydrolysis is to select for example papain, trypsase, pepsin for use, 33～49 ℃ temperature, carries out under the pH value between 7.0～10.0 usually.
Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.
Another important source material of the chicken meat flavouring matter of preparation one aspect of the invention is a yeast extract.It is by autolysis the protein degradation in the yeast cells to be become amino acid and polypeptide, nucleolysis becomes nucleotides, and they and other compositions such as B family vitamin, glutathione, trace element and organic acid etc. are extracted the solubility nutrition prepared, that human body can directly absorb and the concentrate of flavor substance together from yeast cells.The technology that this autolysis method is produced yeast extract is well known to those skilled in the art, all discloses in a lot of books relevant for it, and for example at name Chung once, Dong Shiyuan, natural additive for foodstuff, Chemical Industry Press, 2005, this explanation is arranged among the pp124-127.Being used for yeast extract of the present invention can be made by bread or brewer's yeast.On the market commercial yeast extract is arranged also now, for example yeast extract LA00, the yeast extract FA12 of the production of the Angel Yeast Co.,Ltd of Yichang and yeast extract FD00 etc.In the present invention, no matter be homemade yeast extract or the yeast extract that is purchased, preferred total protein content is greater than 40% weight ratio, and dry matter content is greater than the yeast extract of 65% weight ratio.
Important preferred as of the inventive method, the ingredient proportion of above-mentioned three kinds of primary raw materials---chicken, yeast extract and hydrolyzed vegetable protein is in the scope of weight ratio 2: 1～3: 1～3, preferably in 2: 1～2: 2～3 scope.In one embodiment of the invention, adopt chicken: yeast extract: the ratio of hydrolyzed vegetable protein=2.5: 2: 3～3.5 has obtained good effect.
In addition, in the preparation of chicken flavoring agent according to the present invention, can also add other auxiliary materials.They comprise:
Reduced sugar comprises glucose, fructose, lactose, galactolipin, ribose and maltose etc.Reduced sugar is one of reactant of Maillard reaction, it experiences series reaction with free amino acid, finally change into multiple fragrance precursor, as furans and derivative, thiophene and derivative thereof, pyrroles and derivative thereof, pyridine and derivative thereof, pyrazine and derivative thereof, oxazole class, thiazoles and sulfur heterocyclic compound etc.In fact, these additional reduced sugars are optional addings, because have some sugar parts as pentose at chicken itself, their in heating process the sugar degraded can take place, and change into aroma-producing substance, produce very strong fragrance.For example, under higher temperature, pentose generates furfural in the chicken, and hexose generates the methyl furfural.Further heating just can produce the compounds such as furan derivatives, carbonyl derivative, alcohols, aliphatic hydrocarbon and arene with aromatic odor again.Nucleotides in the meat such as inosine monophosphate heating back produce 5 '-ribose phosphate, and dephosphorylation, dehydration then generates 5-methyl-4-hydroxyl-furanone.The latter is easy to and the hydrogen sulfide reaction, produces strong meat fragrance.Yet, in order to make more free amino acid Maillard reaction can take place, thereby fragrance is denseer, can add reduced sugar in addition based on chicken weight 1～7%, preferred 2～5% weight.
Animal tallow, fat oxidation product are the important sources of characterized by meat flavor (Characteristic meatflavor).Present meat flavor production technology also adds a small amount of animal tallow in thermal response.Fat is through controlling the aliphatic aldehyde keto carboxylic acid oxidation product that oxidation can produce later a large amount of C6-C10, and they are remarkable for the characteristic fragrance effects that improves meat flavor.Though in chicken, comprised some animal tallows, be preferred yet add other animal tallow.The addition of other animal tallow suits between 2～15%, preferred 4～10% based on chicken weight.
Better for the seasoning function that makes product, can also add other auxiliary materials, for example monosodium glutamate (sodium glutamate), salt, aromatic condiment essential oil.Can also add Cobastab, to regulate the content of Cobastab in the product.Can also add in addition some amino acid, for example glycine, alanine, 5 '-inosine acid disodium and 5 '-Sodium guanylate so that strengthen the delicate flavour of product.
For the ease of the storage of product, can also after thermal response, add an amount of anticorrisive agent and/or antioxidant.Natural anticorrisive agent and/or the antioxidant of preferred use.
Usually, the method that is used to prepare chicken meat flavouring matter of the present invention may further comprise the steps: the sterilization of (1) chicken; (2) chicken enzymolysis; (3) add yeast extract and add auxiliary material; (4) reaction in reactor.
In step (1), can add little water (accounting for the 10wt% of meat weight), heat temperature raising, enzyme-removal temperature are suitably 85～95 ℃.Temperature is crossed low can not fully the sterilization, and the too high moisture content that then causes is lost too much, destroys original nutritional labeling.Be preferably in 30～40 minutes temperature is risen to 85 ℃ from room temperature.Keep this temperature then, the meat gruel color and luster is become behind the light color fully by redness promptly end.Preferably in 20～30 minutes, cool the temperature to below 50 ℃; This process is preferably carried out in having the jacketed pan that stirs at a slow speed; This process is used for killing assorted bacterium and some oxidases of chicken, guarantees the enzymolysis weight in later stage.
In step (2), add 0.05-0.5wt%, preferred 0.1-0.4wt%, the more preferably protease of 0.3wt% according to the weight of meat.Used protease can be that acid protease, alkali protease, neutral proteinase, papain, trypsase and pepsin or its combine, preferred alkali protease.Hydrolysis temperature is 45～62 ℃, and the time is 2-8 hour, more preferably 6 hours; Preferably in jacketed pan, carry out.
In step (3), add yeast extract and hydrolyzed vegetable protein (HVP), also add other auxiliary materials such as sodium glutamate (MSG), sodium chloride (NaCl), carbohydrate alternatively, can in the batching dashpot, mix, keep air cleaner, drying during batching.
In step (4), reaction pressure is 0.1-0.2MPa, temperature is 105-135 ℃, is preferably 115-125 ℃, only temperature is 120 ℃, in 30-40 minute, material is risen to 105-135 ℃ by room temperature, keep 30-150 minute, be preferably 60～90 minutes, in 1 hour, cool the temperature to below 30 ℃; Preferred Steam Heating, the water quench of adopting.
Fig. 1 shows the flow chart of a specific embodiment of preparation chicken meat flavouring matter of the present invention.It may further comprise the steps: (1) chicken is cut apart (optional); (2) chicken grinded is cut (optional); (3) chicken sterilization; (4) chicken enzymolysis; (5) cross colloid mill (optional); (6) add yeast extract and add auxiliary material; (7) reaction in reactor; (8) the paste packing of product.
In optional step (1), chicken is divided into the suitable further bulk of processing.Preferably, stay lean meat with removals such as pork skin, bones.
In optional step (2), meat grinder is processed into meat gruel with chicken.
In step (5), carry out the material thinning processing with colloid mill, to guarantee that product fineness and product are the homogeneous state.
In step (8), product can directly enter packet assembler after after-ripening finishes in reactor.
Adopt in accordance with the present production process, can obtain rufous to tan thickness paste semifluid with this product characteristic flavor on basis, it is chicken flavor-enhancing paste product, be base wherein with the product gross weight, dry matter content between 50-60wt%, be preferably 55wt%, wherein protein with the dry matter weight be the content of base greater than 5wt%, be preferably 6wt%.
Also can obtain powdery product with the paste of gained through for example spray-drying.
In the Chinese meal industry of current constantly development, client requires more and more higher to vegetable, and the health-nutrition of vegetable is also paid attention to more, and this product can make vegetable more outstanding at aftertaste, delicate flavour, and the monosodium glutamate consumption is reduced.The trend that meets current nutrient health drink.
In different millet cake filling heart material, add mouthfeel and the reinforcement various millet cake characteristic local flavors of flavor cream to strengthen millet cake of different taste.
Further specify the present invention below in conjunction with some specific embodiments.
Comparative example: a kind of preparation of common chicken paste (Chinese application number 200310100532)
A kind of chicken paste, this chicken paste can be prepared by following method: with the Fresh Grade Breast is raw material, through autoclaving, behind the defibrination, add proteinase-10 .4% by the Fresh Grade Breast restatement and carry out enzymolysis, under stirring condition, keep 40-55 ℃, 3 hours, then by the Fresh Grade Breast restatement with chicken fat 6-8%, monosodium glutamate 20%, glucose 3-5%, wood sugar 2%, aneurin 4%, cysteine hydrochloride 3% is transferred pH to 6-7 with NaOH, under stirring condition, keep 90-100 ℃ to carry out thermal response in 100 minutes, and then add 25% salt, 15% maltodextrin, 1.0% IMP, 0.8% I+G by the Fresh Grade Breast restatement, 0.7% CMC, 0.5% monoglyceride, 0.02% antioxidant, 0.1% Nisin, stir, cross colloid mill, granularity is controlled at below the 10 μ m, grinds twice, be cooled at last below 25 ℃, in the cool with the seal of vessel package storage.
Embodiment 1: the production of chicken flavor-enhancing paste
The lean meat that to cut apart good 250kg chicken is processed into meat gruel with meat grinder, put into the jacketed pan that volume is 2000L (manufacturing of Jiangsu Yixing City pharmaceutical equipment factory), the clean water that adds 25kg rose to 85 ℃ and be incubated 1 hour with temperature from room temperature in 30～40 minutes.In 20～30 minutes, cool the temperature to below 50 ℃ then.Add 250g neutral protein protease enzyme, 50 ℃ of following enzymolysis 6 hours.
After the cooling, with colloid mill the gained material is processed into the homogeneous state after, change in the 2000L high-pressure reaction pot.Add Angel Yeast extract 195kg, HVP 332kg, monosodium glutamate 80kg, salt 100kg, sugared 10kg, animal oil 20kg, aromatic condiment essential oil 0.2kg, cobalamin kg, glycine 2kg, alanine 8kg, I+G (5 '-inosine acid disodium and 5 '-mixture of Sodium guanylate, ratio is 1:1) 1kg, then in about 1.2MPa, about 120 ℃ of following insulations 100 minutes, cooling.Obtain about 1000kg chicken flavor-enhancing paste.In the entire reaction course, PH maintains between the 4.5-6.5.
In view of the above, can obtain having the product of following characteristic index: with the product gross weight is base, and dry matter content is 55%, and wherein protein is that the content of base is 34% with the dry; Be base with the product gross weight perhaps, dry matter content is 60%, and wherein protein is that the content of base is 40% with the dry.
The inventor adopts top similar operation, consumption to operating condition parameter and each raw material changes, find to adopt following listed condition can implement the present invention substantially, the seasoning paste that adopts preferred condition to make has and the essentially identical effect of the product of embodiment 1.
Adopt above-mentioned identical step,, carry out the operation of embodiment 2-6 according to process conditions in the table 1.
The process conditions of table 1 embodiment 1-6
Embodiment 7: the application of chicken flavor-enhancing paste in dish
The oyster sauce chicken fillet
Main batching: chicken breast meat: 600 gram broccoli: 100 grams
Condiment: specimen: 6 gram salt: 6 gram oyster sauce: 8 gram monosodium glutamates: 3 grams
Cooking wine: 8 gram ginger splices: 3 gram oil: 500 gram＜practicalities oil, 50 grams 〉
Dark soy sauce: 6 gram fecula: 5 grams
Production process:
1, chicken breast meat is changed cutter and become chicken fillet to add flavor cream 3 gram, other pickling spices sign indicating number flavor, broccoli changes cutter, and to fly water standby.
2, pot oilings of getting angry, chicken fillet are gone into oil cauldron and are run oily.
3, stay excess oil to stir-fry in the pot, with using the sabot of broccoli surrounding edge existing again behind the fecula receipts Gorgon euryale with ginger splices, chicken fillet, remaining flavor cream flavoring.
With the sample that makes among comparative example and the embodiment 1 to 6 as test article (consumption is identical), cook out vegetable according to embodiment 7 described methods, (wherein the man is 7 to allow at random the volunteer of 10 ages between 30 to 50 years old who recruits, 3 of Mies) taste, allow them give a mark aspect the taste of vegetable and the mouthfeel then, score value is got 1,2,3,4 and 5 five rank, gets every mean value then, score value is high more, and the expression effect is obvious more.Test result is listed in the table 2.
The effect of each sample of table 2 embodiment 1-6 relatively
| Item compared | Comparative example | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Chicken fragrance | 2.1 | 4.0 | 3.3 | 4.1 | 3.0 | 4.0 | 3.7 |
| Comprehensive mouthfeel | 1.80 | 3.2 | 2.9 | 3.5 | 3.5 | 2.6 | 2.6 |
As can be seen from Table 2, used the dish of product of the present invention to compare with the dish that uses the comparative example product, had remarkable advantages aspect chicken fragrance and the comprehensive taste, this explanation adopts technical scheme of the present invention to obtain useful effect.
Embodiment 8: the chicken flavor-enhancing paste is in the application of millet cake class
Crystal glass
Main batching:
Clear: 200 grams
Fecula: 200 grams
Chicken young pilose antler: 300 grams
Water: 350 grams
Caraway end: 30 grams
Carrot grain: 50 grams
Condiment:
Bruised ginger: 10 grams
Monosodium glutamate: 3 grams
Chicken flavor cream: 5 grams
Cooking wine: 10 grams
Salt: 5 grams
Production process:
1, adding chicken flavor cream, condiment, caraway end, carrot grain are made the filling heart in the chicken young pilose antler.
2, clear, fecula are mixed make dough with boiling water.
3, dough is divided into little dose and wraps into the existing green compact of the filling heart.
4, directly putting into steamer steams.
The crystal glass that more than makes has that filling is tender, juice is many, the characteristics of delicious flavour
The present invention combines chicken (HAP source), hydrolyzed vegetable protein and yeast extract as the main material of manufacturer's chicken meat flavouring matter, and other batchings have been carried out the preferred of selection and consumption, and operating condition optimized, make the product that makes have the meat fragrance of enhancing.A technical characterstic of the present invention is: this product utilizes yeast extract to make for primary raw material, and second technical characterstic of the present invention is the product feature product tasty mouthfeel that gives off a strong fragrance.After will product according to the present invention being applied in dish, the filling material, can effectively improve the fragrance and the mouthfeel of dish, filling material, strengthen aftertaste.
More than be to be used for the purpose of illustration and description to the description of the specific specific embodiment of the present invention and embodiment, though describe the present invention, should not regard limitation of the present invention as by some previous embodiment.They are not detailed or limit the invention to disclosed precise forms, and obviously according to above-mentioned instruction, many improvement, the specific embodiment and to change be possible.Therefore, scope of the present invention comprises field as this paper is disclosed, and by claims with and equivalence replace contained.
Claims (15)
1. method of producing chicken meat flavouring matter, it is a main material with yeast extract, chicken and hydrolyzed vegetable protein, may further comprise the steps:
(a) chicken is sterilized, and is used for killing assorted bacterium and some oxidizing ferment of chicken;
(b) chicken enzymolysis, be used for by protease with chicken at least partial hydrolysis be HAP;
(c) add described yeast extract and hydrolyzed vegetable protein, and other auxiliary materials;
(d) in reactor, carry out thermal response, obtain product after the cooling.
2. method according to claim 1 wherein, in step (a), can add little water, 85～95 ℃ temperature temperature insulation, to the flesh pink complete obiteration.
3. method according to claim 1, wherein, described protease is selected from neutral proteinase.
4. method according to claim 3, wherein, the addition of described protease is the 0.05-0.5wt% of chicken weight, preferred 0.1-0.4wt%.
5. method according to claim 3, wherein, the temperature of described enzymolysis is 45-62 ℃, the time is 2-8 hour, is preferably 4-7 hour.
6. according to each described method of claim 1 to 5, wherein, the described auxiliary material in step (c) comprises sodium glutamate, sodium chloride, carbohydrate and/or animal tallow, and spice.
7. according to each described method of claim 1 to 5, wherein, the described auxiliary material in step (c) further comprise glycine, alanine, 5 '-inosine acid disodium and 5 '-in the Sodium guanylate one of at least.
8. according to each described method of claim 1 to 7, wherein, in step (d), described thermal response is at the pressure of 0.1-0.2MPa, 105-135 ℃, preferred 115-125 ℃, temperature carry out 30-150 minute, be preferably 60～90 minutes.
9. method according to claim 8 wherein, in step (d), rose to 105-135 ℃ with material by room temperature and is incubated in 30-40 minute, cooled the temperature to below 30 ℃ in 50-70 minute then.
10. according to the described method of claim, wherein, step (a) comprises the preprocessing process of a chicken before, so that remove fat oil, bone in the chicken, and described chicken is processed into meat gruel.
11. method according to claim 1, wherein, step (b) is pulverized the gained material by pulverizer afterwards, is the homogeneous state to guarantee product.
12. according to each described method of claim 1 to 11, wherein, the ingredient proportion of chicken, yeast extract and hydrolyzed vegetable protein is in the scope of weight ratio 2: 1～3: 1～3, preferably in 2: 1～2: 2～3 scope, more preferably in 2.5: 2: 3～3.5 scope.
13. a chicken meat flavouring matter, it adopts chicken, hydrolyzed vegetable protein and yeast extract is that main material makes.
14. chicken meat flavouring matter according to claim 13, it is a paste, is base with the product gross weight, dry matter content between 50-60wt%, protein with the dry matter weight be the base content greater than 5%.
15. chicken meat flavouring matter according to claim 13, it is a powdery.
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