CN102283370B - Preparation method for flavor essence of native chicken - Google Patents
Preparation method for flavor essence of native chicken Download PDFInfo
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- CN102283370B CN102283370B CN201110189284XA CN201110189284A CN102283370B CN 102283370 B CN102283370 B CN 102283370B CN 201110189284X A CN201110189284X A CN 201110189284XA CN 201110189284 A CN201110189284 A CN 201110189284A CN 102283370 B CN102283370 B CN 102283370B
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 61
- 238000006243 chemical reaction Methods 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
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- 238000007599 discharging Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 32
- 230000007062 hydrolysis Effects 0.000 claims description 31
- 238000006460 hydrolysis reaction Methods 0.000 claims description 31
- 241000234282 Allium Species 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 13
- 230000035484 reaction time Effects 0.000 claims description 9
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 8
- 239000004471 Glycine Substances 0.000 claims description 8
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 150000003544 thiamines Chemical class 0.000 claims 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 13
- 150000001413 amino acids Chemical class 0.000 abstract description 12
- 239000004519 grease Substances 0.000 abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 description 11
- 235000001014 amino acid Nutrition 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000019190 thiamine hydrochloride Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- PSZNHSNIGMJYOZ-WDSKDSINSA-N Asp-Arg Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CCCN=C(N)N PSZNHSNIGMJYOZ-WDSKDSINSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 229960003767 alanine Drugs 0.000 description 2
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229960002433 cysteine Drugs 0.000 description 2
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
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- 108090000765 processed proteins & peptides Proteins 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 229960000344 thiamine hydrochloride Drugs 0.000 description 2
- 239000011747 thiamine hydrochloride Substances 0.000 description 2
- 229960003487 xylose Drugs 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
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Abstract
The invention provides a preparation method for flavor essence of native chickens, which comprises the following steps of: mixing 30-80 parts of concentrated chicken hydrolyzate, 2-20 parts of amino acid, 1-10 parts of reducing sugar, 2-20 parts of grease, 10-30 parts of water, 0-15 parts of common salt, 5-10 parts of monosodium glutamate, 1-5 parts of diced green onion and 1-5 parts of bruised ginger and stirring for 10-30 minutes; raising the temperature by heating; carrying out Maillard reaction at the reaction temperature of 100-180DEG C for 0.5-1.5 hours; after the reaction is finished, reducing the temperature to be 40-60DEG C, passing through a vibration sieve with 20 meshes and discharging to obtain the flavor essence of the native chickens, wherein the weight percentage of solid content in the concentrated chicken hydrolyzate is 30-60 percent. According to the preparation method disclosed by the invention, the characteristics such as fuller flavor, stronger cooking feeling and remarkably-improved strength which are not endowed by general concentrated chicken hydrolyzate are obtained.
Description
Technical field
The invention belongs to the natural meat flavour essence preparation field, especially relate to a kind of preparation method of native chicken flavor essence.
Background technology
The saline taste food flavor has been obtained development rapidly since nineteen nineties.The conventional production methods of saline taste food flavor is as follows: the first step is the various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out at a certain temperature Maillard reaction (reaction that occurs between amino acid and reduced sugar) in reactor.Second step be with various natural and (or) natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) join in material-compound tank by a certain percentage and mix, and obtains allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials to be joined in positive mixer by a certain percentage mix, and obtained meat flavor.
In the meat flavor production technology, using Maillard reaction production reaction flavor is the key technology of meat flavor.Reaction flavor provides mellow local flavor for meat flavor, and raw material be not both the key factor that affects the reaction flavor local flavor.Hydrolysis of chicken meat liquid is to provide the raw material commonly used of protein nitrogen sources, particularly uses hydrolysis of chicken meat liquid, because hydrolysis of chicken meat liquid the has advantage such as natural, pure, harmonious, but intensity is little.Be mainly because water content is high, reach 80% left and right, to such an extent as to active ingredient is low, solid content is 20% left and right approximately.Although the meat flavor product special flavour that obtains after the process Maillard reaction is true to nature, have the cooking to feel, intensity is low.Affect client's use, lost market.
Summary of the invention
Prepare for solving hydrolysis of chicken meat liquid the problem that exists in meat flavor, the invention provides a kind of native chicken flavor essence, it is characterized in that this soil chicken flavor essence is prepared from by the raw material that comprises following parts by weight:
Concentrated hydrolysis of chicken meat liquid 30-80 part, amino acid 2-20 part, reduced sugar 1-10 part, grease 2-20 part, water 10-30 part, salt 0-15 part, monosodium glutamate 5-10 part, bruised ginger 1-5 part, the last 1-5 part of green onion.
Wherein the solid content weight percent concentration in concentrated hydrolysis of chicken meat liquid is 30%-60%.
The parts by weight of above-mentioned raw materials are preferably:
Concentrated hydrolysis of chicken meat liquid 40-70 part, amino acid 2-10 part, reduced sugar 2-10 part, grease 10-20 part, water 10-30 part, salt 5-15 part, monosodium glutamate 5-10 part, bruised ginger 1-4 part, the last 1-3 part of green onion.
Wherein the solid content weight percent concentration in concentrated hydrolysis of chicken meat liquid is 50%-60%.
In above-mentioned native chicken flavor essence, reduced sugar is selected from one or more in ribose, D-R, glucose, D-wood sugar, barley-sugar.
Amino acid is selected from one or more in L-Leu, paddy light ammonia peptide, L-Leu hydrochloride, cysteine, cysteine hydrochloride, glycine, thiamine hydrochloride, alanine.
Grease is concise chicken fat.
Green onion end and bruised ginger are that the edible position pulverizing with green onion and ginger is prepared from.
The present invention also provides a kind of preparation method of native chicken flavor essence, it is characterized in that to concentrate hydrolysis of chicken meat liquid, amino acid, reduced sugar, grease, water, salt, monosodium glutamate, green onion end, bruised ginger mix and blend after 10-30 minute, heat temperature raising, carry out Maillard reaction under the reaction temperature of 100-180 ℃, reaction time is 0.5-1.5 hour, reaction cools to 40-60 ℃ after finishing, and begs for 20 order vibratory sieve dischargings and gets native chicken flavor essence.
In said method, preferable reaction temperature 100-110 ℃, reaction time 1-1.5 hour, particularly preferably reaction temperature was 108 ℃, 1 hour reaction time.
In said method, concentrated hydrolysis of chicken meat liquid, amino acid, reduced sugar, grease, water, salt, monosodium glutamate, green onion part by weight last, bruised ginger are:
Concentrated hydrolysis of chicken meat liquid 30-80 part, amino acid 2-20 part, reduced sugar 1-10 part, grease 2-20 part, water 10-30 part, salt 0-15 part, monosodium glutamate 5-10 part, bruised ginger 1-5 part, the last 1-5 part of green onion.
Wherein the solid content weight percent concentration in concentrated hydrolysis of chicken meat liquid is 30%-60%.
Preferably, concentrated hydrolysis of chicken meat liquid, amino acid, reduced sugar, grease, water, salt, monosodium glutamate, green onion part by weight last, bruised ginger are:
Concentrated hydrolysis of chicken meat liquid 40-70 part, amino acid 2-10 part, reduced sugar 2-10 part, grease 10-20 part, water 10-30 part, salt 5-15 part, monosodium glutamate 5-10 part, bruised ginger 1-4 part, the last 1-3 part of green onion.
Wherein the solid content weight percent concentration in concentrated hydrolysis of chicken meat liquid is 50%-60%.
In above-mentioned native chicken flavor essence, reduced sugar is selected from one or more in ribose, D-R, glucose, D-wood sugar, barley-sugar.
Amino acid is selected from one or more in L-Leu, paddy light ammonia peptide, L-Leu hydrochloride, cysteine, cysteine hydrochloride, glycine, thiamine hydrochloride, alanine.
Grease is concise chicken fat.
Green onion end and bruised ginger are that the edible position pulverizing with green onion and ginger is prepared from.
The preparation of above-mentioned concentrated hydrolysis of chicken meat liquid generally is concentrated to desired concentration by the hydrolysis of chicken meat liquid with common concentration, the weight percent concentration that for example hydrolyzate is concentrated to solid content in hydrolyzate is 30-60%, be preferably 50-60%, be particularly preferably 55% left and right, the concentrated technical method of this area routine that adopts carries out.To make hydrolysis of chicken meat liquid concentrated in order reaching, can to use this area can improve any method of solid concentration in liquid, as reduced pressure concentration, or concentrating under usual pressure.The concentrated preferred reduced pressure concentration that adopts of hydrolyzate.
Common concentrated hydrolysis of chicken meat liquid can be bought from the market and obtain, also can prepare voluntarily if need, for example by chicken is rubbed with meat grinder, add papain etc., then be hydrolyzed, heat the hydrolysis of chicken meat liquid that the enzyme that goes out has just obtained common concentration.Below of the present invention in embodiment concentrated hydrolysis of chicken meat liquid used be exactly the common chicken hydrolyzate of using the conventional method preparation, then obtain through above-mentioned conventional method for concentration is concentrated.
After hydrolysis of chicken meat liquid is concentrated, the hydrolysis of chicken meat liquid that will concentrate again prepares native chicken flavor essence through Maillard reaction, adopt concentrated hydrolysis of chicken meat liquid to prepare native chicken flavor essence and obtained the characteristic that common concentration hydrolysis of chicken meat liquid does not have, as fuller in local flavor, the cooking feels stronger, and intensity obviously improves.
The specific embodiment
Embodiment 1
Adding successively the solid content weight percent concentration in reactor is 50 parts of 30% concentrated hydrolysis of chicken meat liquid, 4 parts of glucose, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine hydrochlorides, 10 parts of greases, 14 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, last 1 part of green onion.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 108 ℃, and the reaction time is 1 hour, and reaction cools to 40 ℃ after finishing, and crosses 20 order vibratory sieve dischargings and obtains native chicken flavor essence.
Embodiment 1
Adding successively the solid content weight percent concentration in reactor is 50 parts of 44% concentrated hydrolysis of chicken meat liquid, 4 parts of D-wood sugars, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine hydrochlorides, 10 parts of greases, 14 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, last 1 part of green onion.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 108 ℃, and the reaction time is 1 hour, and reaction cools to 40 ℃ after finishing, and crosses 20 order vibratory sieve dischargings and obtains native chicken flavor essence.
Embodiment 1
Adding successively the solid content weight percent concentration in reactor is 50 parts of 55% concentrated hydrolysis of chicken meat liquid, 3 parts of glucose, 2 parts of D-wood sugars, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine hydrochlorides, 10 parts of greases, 13 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, last 1 part of green onion.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 108 ℃, and the reaction time is 1 hour, and reaction cools to 40 ℃ after finishing, and crosses 20 order vibratory sieve dischargings and obtains native chicken flavor essence.
Native chicken local flavor through Evaluation operation example 3 is best.
Native chicken flavor essence of the present invention and preparation method thereof is described by specific embodiment.Those skilled in the art can use for reference the links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purposes, its relevant change does not all break away from content of the present invention, within all similar replacements and change will become apparent to those skilled in the art that and all be deemed to be included in scope of the present invention.
Claims (3)
1. the preparation method of a native chicken flavor essence, it is characterized in that: step is as follows: adding successively the solid content weight percent concentration in reactor is 50 parts of 30% concentrated hydrolysis of chicken meat liquid, 4 parts of glucose, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine salt hydrochlorates, 10 parts of greases, 14 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, 1 part, green onion end, stirred 20 minutes, heat temperature raising, reaction temperature is controlled at 108 ℃, reaction time is 1 hour, after reaction finishes, cool to 40 ℃, cross 20 order vibratory sieve dischargings and obtain native chicken flavor essence.
2. the preparation method of a native chicken flavor essence, it is characterized in that: step is as follows: adding successively the solid content weight percent concentration in reactor is 50 parts of 44% concentrated hydrolysis of chicken meat liquid, 4 parts of D-wood sugars, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine salt hydrochlorates, 10 parts of greases, 14 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, 1 part, green onion end, stirred 20 minutes, heat temperature raising, reaction temperature is controlled at 108 ℃, reaction time is 1 hour, after reaction finishes, cool to 40 ℃, cross 20 order vibratory sieve dischargings and obtain native chicken flavor essence.
3. the preparation method of a native chicken flavor essence, it is characterized in that: step is as follows: adding successively the solid content weight percent concentration in reactor is 50 parts of 55% concentrated hydrolysis of chicken meat liquid, 3 parts of glucose, 2 parts of D-wood sugars, 0.5 part of glycine, 0.5 part of cysteine hydrochloride, 2 parts of thiamine salt hydrochlorates, 10 parts of greases, 13 parts, water, 10 parts of salt, 6 parts of monosodium glutamates, 2 parts of bruised gingers, 1 part, green onion end, stirred 20 minutes, heat temperature raising, reaction temperature is controlled at 108 ℃, reaction time is 1 hour, after reaction finishes, cool to 40 ℃, cross 20 order vibratory sieve dischargings and obtain native chicken flavor essence.
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| 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 |
| CN104187563A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken flavored essence and preparation method thereof |
| CN107950747A (en) * | 2017-12-21 | 2018-04-24 | 临沂新程金锣肉制品集团有限公司 | It is a kind of to extrude method of the pretreatment plant protein material preparation in delicious ladd peptide |
| CN113264981A (en) * | 2020-11-23 | 2021-08-17 | 天津春发生物科技集团有限公司 | Preparation method of glycine polypeptide and application of glycine polypeptide in preparation of essence |
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| CN101642224A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Application of concentrated meat hydrolyzed liquid in preparing natural meat flavor essence |
| CN101595966A (en) * | 2009-06-19 | 2009-12-09 | 天津市春升清真食品有限公司 | A kind of preparation method of natural chicken meat flavor |
| CN101642232B (en) * | 2009-06-19 | 2012-07-04 | 天津春发生物科技集团有限公司 | Method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid |
| CN101595965B (en) * | 2009-06-19 | 2013-01-23 | 天津市春升清真食品有限公司 | Natural chicken meat flavor |
| CN101642225B (en) * | 2009-06-19 | 2012-06-13 | 天津春发生物科技集团有限公司 | Improved method for preparing natural meat flavor essence |
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