CN102228222B - Formulated chicken oily essence and preparation method thereof - Google Patents
Formulated chicken oily essence and preparation method thereof Download PDFInfo
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- CN102228222B CN102228222B CN201110184776XA CN201110184776A CN102228222B CN 102228222 B CN102228222 B CN 102228222B CN 201110184776X A CN201110184776X A CN 201110184776XA CN 201110184776 A CN201110184776 A CN 201110184776A CN 102228222 B CN102228222 B CN 102228222B
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- essence
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- flavor
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Abstract
The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.
Description
Technical field
The present invention relates to a kind of food additives, particularly a kind of allotment type chicken oily essence and preparation method thereof.
Background technology
Bean product are traditional cuisines of China, the key factor that delicious, the inexpensive advantage of traditional soybean product can not be ignored when being commodity development.Because current social people's rhythm of life is more and more faster, habits and customs are also constantly changing, except every day essential food, increasing people can pay close attention to some health foods, and the health care of bean product is now by increasing people's understanding, and present bean product are such as the independent packaging bean product, this product is with its unique taste, cheap price, exquisite packing and more and more be subject to liking of consumer is because present bean product are turning to modern production by traditional mode of production, by producing the former same day, sold the same day and turned to production today, half a year or the pattern of selling over one year.Because the shelf-life of these products prolongs, for can keeping picture within the shelf-life, the fragrance fragrance that makes these products newly does the fragrance fragrance of product, this just requires good chicken oily essence to come flavouring to compose flavor, and solves the fragrance stability problem of using essence in the bean product.The application attempts repeatedly to allocate by the monomer perfume material and makes the chicken oily essence of using in a kind of suitable bean product.
Summary of the invention
Technical problem to be solved by this invention provides allotment type chicken oily essence that a kind of local flavor is true to nature, fragrance is mellow, lasting is lasting and preparation method thereof, can solve the problem of the lasting stability of the fragrance fragrance of chicken oily essence in bean product.
The present invention is achieved through the following technical solutions:
A kind of allotment type chicken oily essence, this essence is composed of the following components by weight percentage:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that raw material monomer is diluted with soybean oil.
Preferably, this essence is composed of the following components by weight percentage:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that raw material monomer is diluted with soybean oil.
The present invention also provides the preparation method of above-mentioned chicken oily essence, comprises the steps:
The monomer perfume material is diluted to definite quality concentration with soybean oil, and the addition according to percentage by weight mixes again, joins foot 100% with soybean oil as solvent at last and makes the essence finished product.
The beneficial effect that the present invention has:
Chicken oily essence note of the present invention forms: and chicken note (take mixings breaths such as chicken, chicken fat as main)+roasting is fragrant+Jiao is fragrant and sweet+and the note of Xin Xiang+earth perfume (or spice)+nutty is as main.The final essence of preparing has strong chicken flavor, can provide good chicken fragrance fragrance to bean product, and has good fragrance fragrance stability, can make bean product still keep good fragrance fragrance within the shelf-life.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment, but do not limit the present invention.
Embodiment 1
Composition of raw materials sees Table one:
The preparation method of above-mentioned chicken oily essence comprises the steps:
1-24 item monomer perfume material except 25 one-level soybean oils in the table one is diluted to each self-corresponding mass concentration in the table one with the one-level soybean oil, addition according to the percentage by weight of described each dilution of table one after dilution is finished makes up, and joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
Above-mentioned monomer perfume material is the commercially available prod, all can be bought directly from the market.
Embodiment 2
Composition of raw materials sees Table two:
The preparation method of above-mentioned chicken oily essence comprises the steps:
1-24 item monomer perfume material except 25 one-level soybean oils in the table two is diluted to each self-corresponding mass concentration in the table two with the one-level soybean oil, addition according to the percentage by weight of described each dilution of table two after dilution is finished makes up, and joins enough as solvent with the one-level soybean oil at last 100% to make the essence finished product.
Above-mentioned monomer perfume material is the commercially available prod, all can be bought directly from the market.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (3)
1. allotment type chicken oily essence, it is characterized in that: this essence is composed of the following components by weight percentage:
Above-mentioned concentration refers to the mass concentration of diluting with soybean oil.
2. a kind of allotment type chicken oily essence according to claim 1, it is characterized in that: this essence is composed of the following components by weight percentage:
Above-mentioned concentration refers to the mass concentration of diluting with soybean oil.
3. claim 1 or 2 described a kind of preparation methods that allocate type chicken oily essence, it is characterized in that: the monomer perfume material is diluted to definite quality concentration with soybean oil, addition according to percentage by weight mixes again, joins foot 100% with soybean oil as solvent at last and makes the essence finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110184776XA CN102228222B (en) | 2011-07-04 | 2011-07-04 | Formulated chicken oily essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110184776XA CN102228222B (en) | 2011-07-04 | 2011-07-04 | Formulated chicken oily essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102228222A CN102228222A (en) | 2011-11-02 |
| CN102228222B true CN102228222B (en) | 2013-04-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110184776XA Expired - Fee Related CN102228222B (en) | 2011-07-04 | 2011-07-04 | Formulated chicken oily essence and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102228222B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551021B (en) * | 2012-01-26 | 2013-05-08 | 滕州市悟通香料有限责任公司 | Meat flavor composition |
| CN102630922B (en) * | 2012-04-24 | 2014-10-15 | 天津春发生物科技集团有限公司 | Chicken oily essence and preparation method thereof |
| CN103275808A (en) * | 2013-06-14 | 2013-09-04 | 天津春宇食品配料有限公司 | Mixed-type oily beef essence and preparation method thereof |
| CN103892240A (en) * | 2014-03-24 | 2014-07-02 | 天津春发生物科技集团有限公司 | Blended oily chicken essence and preparation method thereof |
| CN103919107A (en) * | 2014-04-17 | 2014-07-16 | 天津春发生物科技集团有限公司 | Chicken fatty oil essence and preparation method thereof |
| CN104012917A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Mixed bouilli oily essence and preparation method thereof |
| CN104187560A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Flavor for spiced chicken with chili sauce and preparation method of flavor |
| CN106616840A (en) * | 2016-10-08 | 2017-05-10 | 宁夏春升源生物科技有限公司 | Mixing type spicy chicken aqueous essence and preparation method thereof |
| CN107822080A (en) * | 2017-11-14 | 2018-03-23 | 宁夏春升源清真生物科技有限公司 | A kind of allotment type roast chicken oily essence and preparation method thereof |
| CN112314925B (en) * | 2020-11-04 | 2023-04-21 | 天津春发生物科技集团有限公司 | Formulated type oil-like essence for stewed three-yellow chicken and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040703A (en) * | 2007-04-25 | 2007-09-26 | 上海应用技术学院 | Prepared type stewed chicken essence and the method for preparing the same |
| CN101288459A (en) * | 2008-06-19 | 2008-10-22 | 广州市天惠食品有限公司 | Chicken meat essence |
| CN101361560A (en) * | 2007-10-30 | 2009-02-11 | 上海应用技术学院 | Nano chicken essence and preparation method thereof |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
-
2011
- 2011-07-04 CN CN201110184776XA patent/CN102228222B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040703A (en) * | 2007-04-25 | 2007-09-26 | 上海应用技术学院 | Prepared type stewed chicken essence and the method for preparing the same |
| CN101361560A (en) * | 2007-10-30 | 2009-02-11 | 上海应用技术学院 | Nano chicken essence and preparation method thereof |
| CN101288459A (en) * | 2008-06-19 | 2008-10-22 | 广州市天惠食品有限公司 | Chicken meat essence |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
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| Publication number | Publication date |
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| CN102228222A (en) | 2011-11-02 |
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Address after: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 Dongli Dongli Economic Development Zone, North Road, No. 11, North Road, No. Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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