CN103238817A - Chick and mushroom stewing reaction essence and preparation method thereof - Google Patents
Chick and mushroom stewing reaction essence and preparation method thereof Download PDFInfo
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- CN103238817A CN103238817A CN2013102029175A CN201310202917A CN103238817A CN 103238817 A CN103238817 A CN 103238817A CN 2013102029175 A CN2013102029175 A CN 2013102029175A CN 201310202917 A CN201310202917 A CN 201310202917A CN 103238817 A CN103238817 A CN 103238817A
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Abstract
The invention relates to a chick and mushroom stewing reaction essence and a preparation method thereof. The chick and mushroom stewing reaction essence comprises the following raw materials in parts by weight: 1-12 parts of reducing sugar, 1-15 parts of amino acid, 20-70 parts of chicken hydrolysate, 3-10 parts of refined chicken fat, 1-10 parts of a yeast extract, 1-10 parts of plant protein hydrolysate, 1-10 parts of fungus powder, 0.1-5 parts of VB1, 0-3 parts of vitamin C (VC), 0.1-2 parts of I+G, 0-5 parts of mashed green onion and 0-5 parts of ginger paste and 0-5 parts of mashed garlic. The chicken hydrolysate is obtained by hydrolyzing chicken by papain. The essence is high in fragrance intensity, has outstanding fragrance and has the advantages of rich meat fragrance and mellow taste.
Description
Technical field
The present invention relates to the food additives field, specifically relate to a kind of no impurity taste, natural sense well, characteristics are that chicken is stewed chicken reaction essence of mushroom characteristic flavor on basis and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, fragrance essence true to nature is liked by people more and more, in being the salt taste essence of meat flavour, it is very popular that chicken is stewed mushroom flavor, have wide range of applications, to cold fresh meat, chicken is stewed mushroom flavor food and flows fast from leisure food, vegetarian diet Flour product, instant noodles, and consumption is big.The stewed chicken flavor essence of aftertaste foot more and more is subjected to everybody to be liked, and also becomes the focus of essence business research.Be mainly used among numerous leisure food.
Summary of the invention
The purpose of this invention is to provide a kind of no impurity taste, natural sense well, characteristics are that chicken is stewed the strong chicken of mushroom characteristic flavor on basis and stewes mushroom reaction essence and preparation method thereof.
The technical solution used in the present invention is:
A kind of chicken is stewed mushroom reaction essence, and this chicken is stewed mushroom reaction essence and obtained by the feedstock production that comprises following parts by weight:
1～12 part of reduced sugar, amino acid/11～15 part, 20～70 parts of hydrolysis of chicken meat liquid, 3～10 parts of refining chicken fat, 1～10 part of yeast extract, 1～10 part of hydrolytic liquid of plant protein, 1～10 part in mushroom powder, VB1 is 0.1～5 part, VC is 0～3 part, and I+G is 0.1～2 part, 0～5 part in green onion mud, 0～5 part in ginger mud, 0～5 part in mashed garlic.Described hydrolysis of chicken meat liquid refers to the hydrolyzate that obtains with after the papain hydrolysis chicken.
Preferably, the stewed mushroom reaction of this chicken essence is obtained by the feedstock production that comprises following parts by weight: 6～12 parts of reduced sugars, 2～8 parts in amino acid, 50～60 parts of hydrolysis of chicken meat liquid, 5～8 parts of refining chicken fat, 5～7 parts of yeast extracts, 3～7 parts of hydrolytic liquid of plant protein, 3～7 parts in mushroom powder, VB1 are 0.1～1 part, and VC is 0～1 part, I+G is 0.1～1 part, 2～5 parts in green onion mud, 2～5 parts in ginger mud, 0～1 part in mashed garlic; Described hydrolysis of chicken meat liquid refers to the hydrolyzate that obtains with after the papain hydrolysis chicken.
Preferably, described hydrolysis of chicken meat liquid is prepared by the method that comprises the steps: get chicken 70-90 weight portion, rub with meat grinder, add 10-30 weight portion distilled water, add papain again, wherein the addition of papain is 0.05～0.2% of chicken and distilled water gross weight, and behind stirring 3～5min, regulating the pH value is 5.5～7.2, heat temperature raising, reaction temperature is at 55～70 ℃ of enzymolysis 0.5～2h, and enzymolysis is warming up to 80～100 ℃ of enzyme 10～20min that go out after finishing, and the enzyme that goes out is cooled to 30～40 ℃ after finishing, leave standstill 15～30min under the room temperature, 40 eye mesh screens filter, and the filtering residue is collected filtrate and is hydrolysis of chicken meat liquid.
In the said method step, the material that is used for adjusting pH value is: 1mol/L HCl solution or 1mol/L NaOH solution.
Preferably, described amino acid is one or more mixtures in glycine, alanine, cysteine, cysteine hydrochloride, arginine, taurine, lysine, proline, glutamic acid, leucine, asparatate or the methionine.More preferably, described amino acid is the mixture of cysteine, proline, methionine and glycine mass ratio 2:2:1:1 or the mixture of cysteine hydrochloride, alanine, leucine and glycine mass ratio 1:2:2:1.
Preferably, described reduced sugar is one or more mixtures in glucose, wood sugar, ribose, fructose or the lactose.
Described ginger mud/mashed garlic is the edible position of ginger/garlic to be pulverized be prepared into the mud shape that can not flow, and described green onion mud is the edible position of green onion to be pulverized be prepared into the mud shape that can not flow.
Described I+G is the commercially available prod.Described I+G is that I and G weight ratio are the mixture of 1:1, and wherein I is 5 '-inosine acid disodium, and G is 5 '-Sodium guanylate.
The present invention also provides the preparation method of above-mentioned chicken reaction essence, comprises the steps:
Add the raw material of above-mentioned parts by weight in the reactor successively, after stirring the abundant mixing of 3～5min, heat temperature raising, under 90～110 ℃ of reaction temperatures, carry out Maillard reaction, reaction time 1～1.5h, reaction is cooled to 30～50 ℃ after finishing, and leaves standstill 15～30min under the room temperature, 40 eye mesh screens filter, and filtrate is chicken reaction essence.
The beneficial effect that the present invention has:
It is that amino acid, reduced sugar and hydrolysis of chicken meat liquid and corresponding raw material are made through Maillard reaction that chicken of the present invention is stewed mushroom reaction essence, and manufacture method is simple, gained chicken reaction essence fragrance flavor strength height, and characteristic perfume fragrance is outstanding; And have aromatic strongly fragrant, the advantage that mouthfeel is mellow of meat, in adding incense products, only need seldom an addition just can play the effect of lifting meat flavour and mouthfeel.
The specific embodiment
In order to understand the present invention, below for example with further explanation the present invention, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of hydrolysis of chicken meat liquid: comprise the steps:
The chicken 350g, the distilled water 150g that clean, rub are placed reactor, add papain 0.5g, behind the stirring 5min, regulating the pH value is 6.0～7.2, heat temperature raising, reaction temperature is at 65 ℃ of enzymolysis 1h, and enzymolysis is warming up to 90 ℃ of enzyme 15min that go out after finishing, and the enzyme that goes out is cooled to 40 ℃ after finishing, leave standstill 20min under the room temperature, 40 eye mesh screens filter, and the filtering residue is collected filtrate and is hydrolysis of chicken meat liquid.
Embodiment 2
A kind of chicken is stewed the preparation method of mushroom reaction essence, comprises the steps:
In reactor, add 6 parts of hydrolysis of chicken meat liquid 60g, refining chicken fat 7g, yeast extracts that embodiment 1 makes successively, 5 parts of hydrolytic liquid of plant protein, 5 parts in mushroom powder, glucose 6g, cysteine 1g, proline 1g, methionine 0.5g, glycine 0.5g, VB1 are 1g, I+G1g, green onion mud 3g, ginger mud 3g.After stirring 5min and making abundant mixing, heat temperature raising, the control Maillard reaction carries out 1h under 100 ℃ of reaction temperatures, reaction is down to 40 ℃ after finishing, leave standstill 15min under the room temperature after 40 eye mesh screens filter, filtrate is chicken and stewes mushroom reaction essence.
Embodiment 3
A kind of chicken is stewed the preparation method of mushroom reaction essence, comprises the steps:
Add hydrolysis of chicken meat liquid 50g, refining chicken fat 5g, yeast extract 5g that embodiment 1 makes in reactor successively, hydrolytic liquid of plant protein 5g, mushroom powder 5g, glucose 6g, wood sugar 6g, cysteine hydrochloride 1g, alanine 2g, leucine 2g, glycine 1g, VB1 are 1g, I+G1g, green onion mud 5g, ginger mud 5g.After stirring 10min and making abundant mixing, heat temperature raising, the control Maillard reaction carries out 1.5h under 110 ℃ of reaction temperatures, reaction is down to 50 ℃ after finishing, leave standstill 20min under the room temperature after 40 eye mesh screens filter, filtrate is chicken and stewes mushroom reaction essence.
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 (6)
1. a chicken is stewed mushroom reaction essence, it is characterized in that: this chicken is stewed mushroom reaction essence and is obtained by the feedstock production that comprises following parts by weight: 1～12 part of reduced sugar, amino acid/11～15 part, 20～70 parts of hydrolysis of chicken meat liquid, 3～10 parts of refining chicken fat, 1～10 part of yeast extract, 1～10 part of hydrolytic liquid of plant protein, 1～10 part in mushroom powder, VB1 are 0.1～5 part, and VC is 0～3 part, I+G is 0.1～2 part, 0～5 part in green onion mud, 0～5 part in ginger mud, 0～5 part in mashed garlic; Described hydrolysis of chicken meat liquid refers to the hydrolyzate that obtains with after the papain hydrolysis chicken.
2. a kind of chicken according to claim 1 is stewed mushroom reaction essence, it is characterized in that: this chicken is stewed mushroom reaction essence and is obtained by the feedstock production that comprises following parts by weight: 6～12 parts of reduced sugars, 2～8 parts in amino acid, 50～60 parts of hydrolysis of chicken meat liquid, 5～8 parts of refining chicken fat, 5～7 parts of yeast extracts, 3～7 parts of hydrolytic liquid of plant protein, 3～7 parts in mushroom powder, VB1 are 0.1～1 part, and VC is 0～1 part, I+G is 0.1～1 part, 2～5 parts in green onion mud, 2～5 parts in ginger mud, 0～1 part in mashed garlic; Described hydrolysis of chicken meat liquid refers to the hydrolyzate that obtains with after the papain hydrolysis chicken.
3. a kind of chicken according to claim 1 and 2 is stewed mushroom reaction essence, it is characterized in that: described hydrolysis of chicken meat liquid is prepared by the method that comprises the steps: get chicken 70-90 weight portion, rub with meat grinder, add 10-30 weight portion distilled water, add papain again, wherein the addition of papain is 0.05～0.2% of chicken and distilled water gross weight, after stirring 3～5min, regulating the pH value is 5.5～7.2, heat temperature raising, reaction temperature is at 55～70 ℃ of enzymolysis 0.5～2h, and enzymolysis is warming up to 80～100 ℃ of enzyme 10～20min that go out after finishing, and the enzyme that goes out is cooled to 30～40 ℃ after finishing, leave standstill 15～30min under the room temperature, 40 eye mesh screens filter, and the filtering residue is collected filtrate and is hydrolysis of chicken meat liquid.
4. stew mushroom reaction essence according to each described a kind of chicken of claim 1-3, it is characterized in that: described amino acid is one or more mixtures in glycine, alanine, cysteine, cysteine hydrochloride, arginine, taurine, lysine, proline, glutamic acid, leucine, asparatate or the methionine.More preferably, described amino acid is the mixture of cysteine, proline, methionine and glycine mass ratio 2:2:1:1 or the mixture of cysteine hydrochloride, alanine, leucine and glycine mass ratio 1:2:2:1.
5. stew mushroom reaction essence according to each described a kind of chicken of claim 1-4, it is characterized in that: described reduced sugar is one or more mixtures in glucose, wood sugar, ribose, fructose or the lactose.
6. each described a kind of chicken of claim 1-5 is stewed the preparation method of mushroom reaction essence, it is characterized in that: comprise the steps: to add the raw material of above-mentioned parts by weight in the reactor successively, after stirring the abundant mixing of 3～5min, heat temperature raising carries out Maillard reaction, reaction time 1～1.5h under 90～110 ℃ of reaction temperatures, reaction is cooled to 30～50 ℃ after finishing, leave standstill 15～30min under the room temperature, 40 eye mesh screens filter, and filtrate is chicken reaction essence.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976336A (en) * | 2014-05-29 | 2014-08-13 | 天津春发生物科技集团有限公司 | Stewed chicken flavor essence and preparation method thereof |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104172063A (en) * | 2014-07-03 | 2014-12-03 | 成都大学 | Edible fungi meaty seasoning and processing method thereof |
| 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 |
| CN104187559A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Essence with stewed rabbit flavor and preparation method of essence |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104855922A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Spicy mushroom meat flavor and preparation method therefor |
| CN105105076A (en) * | 2015-07-22 | 2015-12-02 | 天津春发生物科技集团有限公司 | Roast chicken essence and preparation method thereof |
| CN107874226A (en) * | 2017-10-16 | 2018-04-06 | 高州市名洋化工有限公司 | A kind of savory essence of Japanese diced chicken and preparation method thereof |
| 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 |
| CN116035188A (en) * | 2022-10-25 | 2023-05-02 | 四川桑乖乖食品科技有限公司 | Peptide fresh flavoring agent and preparation method thereof |
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2013
- 2013-05-28 CN CN2013102029175A patent/CN103238817A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976336A (en) * | 2014-05-29 | 2014-08-13 | 天津春发生物科技集团有限公司 | Stewed chicken flavor essence and preparation method thereof |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104172063A (en) * | 2014-07-03 | 2014-12-03 | 成都大学 | Edible fungi meaty seasoning and processing method thereof |
| CN104187559A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Essence with stewed rabbit flavor and preparation method of essence |
| 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 |
| CN104305126A (en) * | 2014-11-05 | 2015-01-28 | 天津春宇食品配料有限公司 | Stewed fish flavored essence, and preparation method therefor |
| CN104855922A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Spicy mushroom meat flavor and preparation method therefor |
| CN105105076A (en) * | 2015-07-22 | 2015-12-02 | 天津春发生物科技集团有限公司 | Roast chicken essence and preparation method thereof |
| CN107874226A (en) * | 2017-10-16 | 2018-04-06 | 高州市名洋化工有限公司 | A kind of savory essence of Japanese diced chicken and preparation method thereof |
| 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 |
| CN116035188A (en) * | 2022-10-25 | 2023-05-02 | 四川桑乖乖食品科技有限公司 | Peptide fresh flavoring agent and preparation method thereof |
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Application publication date: 20130814 |