CN103892240A - Blended oily chicken essence and preparation method thereof - Google Patents
Blended oily chicken essence and preparation method thereof Download PDFInfo
- Publication number
- CN103892240A CN103892240A CN201410111016.XA CN201410111016A CN103892240A CN 103892240 A CN103892240 A CN 103892240A CN 201410111016 A CN201410111016 A CN 201410111016A CN 103892240 A CN103892240 A CN 103892240A
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- CN
- China
- Prior art keywords
- chicken
- essence
- flavor
- aroma
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002904 solvent Substances 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 12
- 239000003549 soybean oil Substances 0.000 claims description 12
- 239000000178 monomer Substances 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 17
- 239000003205 fragrance Substances 0.000 description 11
- 108010073771 Soybean Proteins Proteins 0.000 description 5
- 235000019710 soybean protein Nutrition 0.000 description 5
- 230000002045 lasting effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000012895 dilution Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to blended oily chicken essence and a preparation method thereof. The method for preparing the essence comprises the following steps: diluting a single flavor material to a specified concentration by using first grade bean oil, mixing according to the addition amounts in percentage by weight, and finally, and making up to the volume to be 100 percent by using the first grade bean oil as a solvent, so as to obtain a finished essence product. The oily chicken essence mainly has a chicken lean meat aroma, a chicken fat aroma, a chicken baking aroma, a spicy flavor and a nut flavor. The finally prepared essence has a strong chicken flavor, has a good flavoring effect in proteins of soybean texture products and has a high flavor and the aroma stability, so that bean products can keep the excellent flavor and aroma in the quality guarantee period.
Description
Technical field
The present invention relates to a kind of essence for food, particularly a kind of allotment type chicken oily essence and preparation method thereof.
Background technology
Present social people's living standard is become better and better, habits and customs are also constantly changing, a large amount of chicken and duck flesh of fish have caused a lot of hypertension of modern, the rich man's disease that heart disease etc. is many, the increasing people changeable vegetarian diet of suiting one's taste has produced keen interest, outside emphasis is nice, also more and more pursue nutrition, healthy, and taste is more and more diversified, such as textured soybean protein's goods, this product is with its unique taste, vegetarian diet, preferably nutritive value and be more and more subject to liking of consumer, because current textured soybean protein's goods turn to modern production by traditional mode of production, along with the shelf-life of these products extends, in order to make the fragrance fragrance of these products can keep picture newly to do the fragrance fragrance of product within the shelf-life, this just requires good chicken oily essence to carry out flavouring and composes taste, and solve the fragrance stability problem in textured soybean protein's goods.The inventor attempts repeatedly to be allocated and made the chicken oily essence of using in a kind of applicable chicken flavor textured soybean protein goods by monomer perfume material, gives the certain chicken meat of textured soybean protein's goods fragrant feature.
Summary of the invention
Technical problem to be solved by this invention is to provide 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, solves fragrance lasting stability and the stable on heating problem of chicken oily essence in soyabean tissue's goods albumen simultaneously.
The inventive method is achieved through the following technical solutions:
A kind of allotment type chicken oily essence, is made up of following percentage by weight component:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that raw material monomer one-level soybean oil is diluted.
The present invention also provides the preparation method of above-mentioned chicken oily essence, comprises the steps:
Monomer perfume material is diluted to normal concentration with one-level soybean oil, then mixes according to the addition of percentage by weight, finally join foot 100% with one-level soybean oil as solvent and make essence finished product.
The beneficial effect that the present invention has:
Chicken oily essence note composition of the present invention: fragrant+burnt note of baking perfume (or spice)+Xin Xiang+nutty of lean chicken perfume (or spice)+chicken fat is main.The final essence of preparing has strong chicken flavor, and in soyabean tissue's goods albumen, perfuming is effective, and has good fragrance fragrance stability, can make bean product within the shelf-life, still keep good fragrance fragrance.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
The composition of raw materials of table one, embodiment 1
The preparation method of above-mentioned chicken oily essence, comprises the steps:
1-23 item monomer perfume material except 24 one-level soybean oils in table one is diluted to each self-corresponding mass concentration in table one with one-level soybean oil, after having diluted, combine according to the addition of the percentage by weight of the each dilution described in table one, finally join foot 100% with one-level soybean oil as solvent and make essence finished product.
Embodiment 2
The composition of raw materials of table two: embodiment 2
The preparation method of above-mentioned chicken oily essence, comprises the steps:
1-23 item monomer perfume material except 24 one-level soybean oils in table two is diluted to each self-corresponding mass concentration in table two with one-level soybean oil, after having diluted, combine according to the addition of the percentage by weight of the each dilution described in table two, finally join foot 100% with one-level soybean oil as solvent and make essence finished product.
The above, be only preferred embodiment of the present invention, not technical scheme of the present invention done to any pro forma restriction.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (2)
1. an allotment type chicken oily essence, is characterized in that: be made up of following percentage by weight component:
Above-mentioned concentration is mass concentration.
Above-mentioned concentration refers to the concentration that raw material monomer one-level soybean oil is diluted.
2. the preparation method of chicken oily essence described in claim 1, is characterized in that: comprise the steps:
Monomer perfume material is diluted to normal concentration with one-level soybean oil, then mixes according to the addition of percentage by weight, finally join foot 100% with one-level soybean oil as solvent and make essence finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410111016.XA CN103892240A (en) | 2014-03-24 | 2014-03-24 | Blended oily chicken essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410111016.XA CN103892240A (en) | 2014-03-24 | 2014-03-24 | Blended oily chicken essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892240A true CN103892240A (en) | 2014-07-02 |
Family
ID=50984070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410111016.XA Pending CN103892240A (en) | 2014-03-24 | 2014-03-24 | Blended oily chicken essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892240A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken 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 |
| CN107865384A (en) * | 2017-11-14 | 2018-04-03 | 宁夏春升源清真生物科技有限公司 | A kind of grilled mutton chop flavor essence of allotment type and preparation method thereof |
| CN107890068A (en) * | 2017-11-30 | 2018-04-10 | 天津春宇食品配料有限公司 | A kind of pork oily essence and preparation method thereof |
| CN108030055A (en) * | 2017-12-27 | 2018-05-15 | 福建正味生物科技有限公司 | A kind of essence with Stewed Chicken with Three Cups Sauce flavor and preparation method thereof |
| CN109363125A (en) * | 2018-10-29 | 2019-02-22 | 天津春发生物科技集团有限公司 | A kind of allotment type Pizza oily essence and preparation method thereof |
| CN110558389A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Chicken meat essential oil and production process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228222A (en) * | 2011-07-04 | 2011-11-02 | 天津春发食品配料有限公司 | Formulated chicken oily essence and preparation method thereof |
| CN102283369A (en) * | 2011-07-04 | 2011-12-21 | 天津春发食品配料有限公司 | Oily chicken essence |
| CN102630922A (en) * | 2012-04-24 | 2012-08-15 | 天津春发生物科技集团有限公司 | Chicken oily essence and preparation method thereof |
| CN102754810A (en) * | 2012-07-26 | 2012-10-31 | 天津春发生物科技集团有限公司 | Preparation method of chicken meat oily essence |
| CN103349262A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Oily chicken flavor and preparation method thereof |
-
2014
- 2014-03-24 CN CN201410111016.XA patent/CN103892240A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228222A (en) * | 2011-07-04 | 2011-11-02 | 天津春发食品配料有限公司 | Formulated chicken oily essence and preparation method thereof |
| CN102283369A (en) * | 2011-07-04 | 2011-12-21 | 天津春发食品配料有限公司 | Oily chicken essence |
| CN102630922A (en) * | 2012-04-24 | 2012-08-15 | 天津春发生物科技集团有限公司 | Chicken oily essence and preparation method thereof |
| CN102754810A (en) * | 2012-07-26 | 2012-10-31 | 天津春发生物科技集团有限公司 | Preparation method of chicken meat oily essence |
| CN103349262A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Oily chicken flavor and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken 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 |
| CN107865384A (en) * | 2017-11-14 | 2018-04-03 | 宁夏春升源清真生物科技有限公司 | A kind of grilled mutton chop flavor essence of allotment type and preparation method thereof |
| CN107890068A (en) * | 2017-11-30 | 2018-04-10 | 天津春宇食品配料有限公司 | A kind of pork oily essence and preparation method thereof |
| CN108030055A (en) * | 2017-12-27 | 2018-05-15 | 福建正味生物科技有限公司 | A kind of essence with Stewed Chicken with Three Cups Sauce flavor and preparation method thereof |
| CN109363125A (en) * | 2018-10-29 | 2019-02-22 | 天津春发生物科技集团有限公司 | A kind of allotment type Pizza oily essence and preparation method thereof |
| CN110558389A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Chicken meat essential oil and production process thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140702 |