CN105053951A - Chicken meat essence - Google Patents
Chicken meat essence Download PDFInfo
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- CN105053951A CN105053951A CN201510536530.2A CN201510536530A CN105053951A CN 105053951 A CN105053951 A CN 105053951A CN 201510536530 A CN201510536530 A CN 201510536530A CN 105053951 A CN105053951 A CN 105053951A
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- 239000000084 colloidal system Substances 0.000 claims description 10
- 235000018417 cysteine Nutrition 0.000 claims description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
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- 208000010392 Bone Fractures Diseases 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the field of food processing, in particular to a chicken meat essence. Compared with the traditional chicken meat production, the product aroma, character and other aspects of the chicken meat essence are superior. Therefore, the chicken meat essence has great prospects for development. The prepared chicken meat essence is natural and mellow in aroma, lasting in fragrance, and is full in taste, keeps the feeling of kitchen stewed chicken original juice and taste, and can be used in meat products, soups and other different catering industries. The chicken meat avoids the problem that the used spices are easy to produce spice residues, which affect the product senses, and also avoid the problems that the used spice oil and spice juice product are high in cost, cannot maintain the original flavor of products, etc. The chicken meat essence can meet the demand for traditional kitchen food and solve technical problems of the food industry at present. The soup prepared by the chicken meat essence has a similar flavor to the homemade chicken soup flavor and meet the demand of people for traditional foods.
Description
Technical field
The present invention relates to food processing field, particularly a kind of chicken essence.
Background technology
Chicken carcasses is the large byproduct produced in broiler chicken process, accounts for the 8-17% of chicken gross weight, has unique nutritive value and function.China is broiler production and consumption big country, and at present, China's chicken output reaches ten million ton, is only second to the U.S., and the chicken carcasses quantity thus produced is quite abundant.Therefore, utilize chicken carcasses to carry out production tool to be of great significance.
Meanwhile, along with the development of food industry and the acceleration of people's lives rhythm, various processed food owing to preserving conveniently, the feature such as balanced in nutrition, instant edible and obtain liking of people.And for the food that great majority conventional method makes, due to reasons such as its preparation method opposite fine, heat time length, generally all there is full tempting fragrance.But adopt state-of-the-art technology food that is extensive, that produce fast, due to reasons such as process time are short, the food that its fragrance generally makes not as conventional method is good to eat, necessarily extra interpolation can the material of complementary flavor, Here it is flavoring essence.Due to the raising of people's living standard, people are not only only limitted to have enough to the requirement of food, propose more and more higher requirement to food flavor, and meat flavor is then to improve food flavor, adapt to food production mode and change necessary raw material.
Nearly decades meat flavor grow up, because China starts late to the research and development of meat flavor, the development that fragrance picture is really spent is poor, fragrance remaining time is short, the problem such as heat resistance and poor stability annoyings China's meat flavor always, makes it can not meet the growing market demand of China far away.And, current meat flavor is owing to adding the reasons such as condiment powder, product easily produces " pore " in later stage preparation process, affect the matter structure of product, also may impact the use of client simultaneously, and adopt pungent fragrant juice or pungent sesame oil easily to cause the raising of product cost, therefore, there is very profound significance to the development of research to China's food industry of meat flavor.
Summary of the invention
In view of this, the invention provides a kind of chicken essence.This chicken essence is compared with the production of traditional chicken essence, and each side such as fragrance, proterties of product is better than traditional chicken essence, therefore, has very large development prospect.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides a kind of chicken essence, in mass parts, be made up of following raw material:
In specific embodiments more of the present invention, chicken essence provided by the invention, in mass parts, is made up of following raw material:
In specific embodiments more of the present invention, enzyme described in the raw material of chicken essence provided by the invention is compound protease.
In specific embodiments more of the present invention, enzyme described in the raw material of chicken essence provided by the invention is compound protease, and enzyme activity is 1.5AU-N/g.
In specific embodiments more of the present invention, enzyme described in the raw material of chicken essence provided by the invention is compound protease.
In specific embodiments more of the present invention, enzyme described in the raw material of chicken essence provided by the invention is Novi's letter compound protease, and enzyme activity is 1.5AU-N/g.
In specific embodiments more of the present invention, chicken essence provided by the invention, its preparation method is that the raw material getting described formula ratio obtains through pretreatment, heating.
In specific embodiments more of the present invention, chicken essence provided by the invention, pretreatment described in its preparation method is broken bone, chopped, grinds or mix.
In specific embodiments more of the present invention, chicken essence provided by the invention, its preparation method comprises the steps:
Step 1: get described chicken carcasses and break bone, grind, get Fresh Grade Breast chopped, mix according to formula ratio with water, boil, lower the temperature after add the enzyme of formula ratio, enzymolysis, cross colloid mill, obtained enzymolysis material, for subsequent use;
Step 2: getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use;
Step 3: get the described enzymolysis material 50 ~ 70 parts that step 1 is obtained; the composite pungent and fragrant feed liquid 2 ~ 4 part obtained with the edible glucose of formula ratio, cysteine, glutamic acid, chicken fatty oil and step 2 mixes; after the first heating, cooling, add the edible salt of formula ratio, monosodium glutamate, melon bean gum, maltodextrin, white granulated sugar, acetylation two starch adipate, sucrose fatty ester, through the second heating, cool and get final product.
In specific embodiments more of the present invention, chicken essence provided by the invention, boiling described in its preparation method step 1, lowering the temperature as boiling 1 ~ 2h in 90 ~ 100 DEG C, be cooled to 55 ~ 60 DEG C.
In specific embodiments more of the present invention, chicken essence provided by the invention, the first heating described in its preparation method step 3, cooling, for heating 1 ~ 3h in 90 ~ 100 DEG C, cool to 70 ~ 80 DEG C.
In specific embodiments more of the present invention, chicken essence provided by the invention, described in its preparation method step 3, second is heated to be in 70 ~ 90 DEG C of heating 10 ~ 30 minutes.
In specific embodiments more of the present invention, chicken essence provided by the invention, described in its preparation method step 1, the temperature of enzymolysis is 55 ~ 60 DEG C, and the time of described enzymolysis is 1 ~ 3h.
Concrete, chicken essence provided by the invention, its preparation method comprises the steps:
1. component and proportioning: enzymolysis liquid 50-70g, edible glucose 5-10g, cysteine 1-4g, glutamic acid 1-5g; chicken fatty oil 2-7g, composite aromatic condiment 2-4g, is warming up to 90-100 DEG C, reaction 1-3h; cool to 70-80 DEG C, add edible salt 5-15g, monosodium glutamate 2-5g; melon bean gum 0.1-1g, maltodextrin 2-5g, white granulated sugar 3-6g; the two starch adipate 1-3g of acetylation, sucrose fatty ester 0.1-1g, is warming up to 70-90 DEG C; stir 10-30 minute, be cooled to 50 DEG C, be finished product.
2. preparation method
The pretreatment of 2.1 raw materials
2.1.1 chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, and Fresh Grade Breast is crossed and cut trigger chopped, taking the Fresh Grade Breast of rubbing, bone mud and water joins in there-necked flask according to the ratio of 2:1:1, start stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add the compound protease (according to bone mud and chicken total weight) of 0.3%, enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
2.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
2.2 preparation method
Get enzymolysis liquid 50-70g prepared by 2.1.1, edible glucose 5-10g, cysteine 1-4g, glutamic acid 1-5g; chicken fatty oil 2-7g, composite aromatic condiment 2-4g, is warming up to 90-100 DEG C, reaction 1-3h; cool to 70-80 DEG C, add edible salt 5-15g, monosodium glutamate 2-5g; melon bean gum 0.1-1g, maltodextrin 2-5g, white granulated sugar 3-6g; the two starch adipate 1-3g of acetylation, sucrose fatty ester 0.1-1g, is warming up to 70-90 DEG C; stir 10-30 minute, be cooled to 50 DEG C, be finished product.
The invention provides a kind of chicken essence, meet the demand of people to traditional-family's kitchen food aroma fragrance, the present invention is due to the uniqueness of its technique, compared with the production of traditional chicken essence, the each side such as fragrance, proterties of product is better than traditional chicken essence, therefore, very large development prospect is had.
1. the chicken essence fragrance prepared of the present invention is natural, strong, lasting fragrance, and mouthfeel is full, and keep the sensation of kitchen stewed chicken genuineness, this product can be used for the different industry such as meat products, soup product and food and drink.
2. the chicken essence prepared of the present invention, avoiding the problem because adopting spice easily to produce spice slag, affecting the sense organ of product, meanwhile, also avoid using pungent sesame oil, pungent fragrant juice product cost high, the problems such as the original local flavor of product can not be kept.
3. the chicken essence prepared of the present invention, meets the demand of people to conventional kitchen helping digestion product, solves the technical barrier of present food industry.
4. the chicken essence prepared of the present invention, similar to chicken soup local flavor prepared by family, meets the demand of people to traditional food.
Detailed description of the invention
The invention discloses a kind of chicken essence and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
In a kind of chicken essence provided by the invention, raw materials used and reagent all can be buied by market.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1 screening test
The screening of enzymatic hydrolysis condition
Evaluation index: evaluate from mouthfeel and fragrance two aspect, wherein mouthfeel accounts for the proportion of 60%, and fragrance accounts for the proportion of 40%, and mouthfeel is full, free from extraneous odour, mark as 90-100 divides, mouthfeel is fuller, has slight peculiar smell, mark as 70-90 divides, mouthfeel is more boring, has peculiar smell, and scoring scope is that 50-70 divides.Evaluation result 85 points and above be qualified.
Evaluate qualification: this test evaluation result has 5 professional thermal response staff, 3 professional blending staff and 2 professional application compositions of personnel.Last with the average mark of the evaluation result of 10 people as evaluation result.
Evaluation method: after being mixed by the enzymolysis liquid of preparation, gets 1g enzymolysis liquid and evaluates by 1% bath.
The screening of 1 hydrolysis temperature
The ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, start stirring, mixture is heated to 100 DEG C, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out respectively at 45 DEG C, 50 DEG C, 55 DEG C, 60 DEG C, 65 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 1:
Table 1 hydrolysis temperature investigates evaluation result
The screening of 2 enzymolysis times
The ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, start stirring, mixture is heated to 100 DEG C respectively, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out at 55 DEG C, enzymolysis time is 1h, 2h, 3h, 4h, 5h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 2:
Table 2 enzymolysis time investigates evaluation result
The screening of 3 pre-treatment temperature
The ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, start stirring, mixture is heated to respectively 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C, 100 DEG C, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out at 55 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 3:
Table 3 pre-treatment temperature investigates evaluation result
The screening of 4 pre-treatment times
The ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, start stirring, mixture is heated to 100 DEG C, heat 0.5h, 1h, 1.5h, 2h, 2.5h respectively, be cooled to 55 DEG C, add the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out at 55 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 4:
The table 4 pre-treatment time investigates evaluation result
5 enzyme dosages screening
The ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, start stirring, mixture is heated to 100 DEG C, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.1%, 0.2%, 0.3%, 0.4%, 0.5% according to the summation adding chicken and bone mud amount respectively, enzymolysis is carried out at 55 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 5:
Table 5 enzyme dosage investigates evaluation result
The screening of the proportioning of 6 chicken+bone mud and water
Choose chicken, the proportioning of chicken-bone paste is 2:1, add water, wherein water and chicken and chicken-bone paste summation must obtain proportioning and be respectively 3:0.5,3:1,3:1.5,3:2,3:2.5, start stirring, mixture is heated to 100 DEG C, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out at 55 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 6:
The proportioning of table 6 chicken+bone mud and water investigates evaluation result
The screening of 7 chicken and bone mud proportioning
Respectively the mass ratio of chicken and bone mud is defined as 1:1,2:1,1:2,3:1,1:3, total amount remains unchanged, and remains on 3:1, start stirring with the ratio of water, mixture is heated to 100 DEG C, heating 1h, is cooled to 55 DEG C, adds the compound protease of 0.3% according to the summation adding chicken and bone mud amount, enzymolysis is carried out at 55 DEG C, enzymolysis time is 2h, enzymolysis liquid bath sensory evaluation, and evaluation result is in table 7:
Table 7 chicken and bone mud proportioning investigate evaluation result
Table 8 enzymolysis liquid screening experiment
Table 9 screening test
Initial data (recipe determination) tested by table 10
Screening conclusion: amino acid, reduced sugar, composite pungent and fragrant feed liquid etc. affect larger on the local flavor of product and mouthfeel; edible salt promotes overall salinity; monosodium glutamate plays and increases fresh effect; white granulated sugar plays the effect relaxing mouthfeel, and guar gum, sucrose fatty ester, maltodextrin, the two starch adipates of acetylation etc. are larger on the state impact of product.The generation of kitchen wind transmission taste mainly comes from the selection of amino acid whose proportioning and composite pungent and fragrant feed liquid, and amino acid ligand is than improper, and in the process of reaction, easily produce and be charred taste or sulfide sense weight, product special flavour is natural not.
The preparation of embodiment 2 chicken essence
3.1.1 the pretreatment of raw material
3.1.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.1.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.1.2 preparation method
Get enzymolysis liquid 50g prepared by 3.1.1.1, edible glucose 5g, cysteine 4g, glutamic acid 1g; chicken fatty oil 7g, composite pungent and fragrant feed liquid 2g, be warming up to 90 DEG C, reaction 1h; cool to 70 DEG C, add edible salt 15g, monosodium glutamate 2g; melon bean gum 0.55g, maltodextrin 3.5g, white granulated sugar 4.5g; acetylation two starch adipate 1g, sucrose fatty ester 1g, be warming up to 90 DEG C; stir 10 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 3 chicken essence
3.2.1 the pretreatment of raw material
3.2.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.2.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.2.2 preparation method
Get enzymolysis liquid 50g prepared by 3.2.1.1, edible glucose 10g, Cys2 .5g, glutamic acid 5g; chicken fatty oil 7g, composite pungent and fragrant feed liquid 2g, be warming up to 100 DEG C, reaction 3h; cool to 80 DEG C, add edible salt 15g, monosodium glutamate 3.5g; melon bean gum 0.1g, maltodextrin 2g, white granulated sugar 3g; acetylation two starch adipate 3g, sucrose fatty ester 0.55g, be warming up to 70 DEG C; stir 30 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 4 chicken essence
3.3.1 the pretreatment of raw material
3.3.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.3.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.3.2 preparation method
Get enzymolysis liquid 60g prepared by 3.3.1.1, edible glucose 7.5g, cysteine 4g, glutamic acid 5g; chicken fatty oil 4.5g, composite pungent and fragrant feed liquid 3g, be warming up to 95 DEG C, reaction 2h; cool to 75 DEG C, add edible salt 15g, monosodium glutamate 2g; melon bean gum 1g, maltodextrin 5g, white granulated sugar 3g; acetylation two starch adipate 1g, sucrose fatty ester 0.1g, be warming up to 85 DEG C; stir 20 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 5 chicken essence
3.4.1 the pretreatment of raw material
3.4.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.4.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.4.2 preparation method
Get enzymolysis liquid 70g prepared by 4.4.1.1, edible glucose 10g, cysteine 4g, glutamic acid 3g; chicken fatty oil 2g, composite pungent and fragrant feed liquid 4g, be warming up to 90 DEG C, reaction 1h; cool to 70 DEG C, add edible salt 15g, monosodium glutamate 2g; melon bean gum 0.55g, maltodextrin 2g, white granulated sugar 6g; acetylation two starch adipate 1g, sucrose fatty ester 0.55g, be warming up to 85 DEG C; stir 20 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 6 chicken essence
3.5.1 the pretreatment of raw material
3.5.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.5.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.5.2 preparation method
Get enzymolysis liquid 70g prepared by 5.5.1.1, edible glucose 10g, cysteine 4g, glutamic acid 3g; chicken fatty oil 4.5g, composite pungent and fragrant feed liquid 2g, be warming up to 95 DEG C, reaction 1.5h; cool to 75 DEG C, add edible salt 10g, monosodium glutamate 5g; melon bean gum 1g, maltodextrin 3.5g, white granulated sugar 4.5g; acetylation two starch adipate 3g, sucrose fatty ester 0.1g, be warming up to 80 DEG C; stir 20 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 7 chicken essence
3.6.1 the pretreatment of raw material
3.6.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.6.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.6.2 preparation method
Get enzymolysis liquid 60g prepared by 6.6.1.1, edible glucose 7.5g, cysteine 4g, glutamic acid 5g; chicken fatty oil 2g, composite pungent and fragrant feed liquid 2g, be warming up to 98 DEG C, reaction 2h; cool to 75 DEG C, add edible salt 5g, monosodium glutamate 3.5g; melon bean gum 0.55g, maltodextrin 3.5g, white granulated sugar 4.5g; acetylation two starch adipate 2g, sucrose fatty ester 0.55g, be warming up to 82 DEG C; stir 15 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
The preparation of embodiment 8 chicken essence
3.7.1 the pretreatment of raw material
3.7.1.1 according to the experiment of single factor result of enzymolysis liquid screening above, chicken carcasses is crossed brokenly bone machine and break bone, rear bone mud machine of crossing grinds, Fresh Grade Breast is crossed and is cut trigger chopped, and the ratio choosing chicken, chicken-bone paste and water is that 2:1:1 joins in there-necked flask, starts stirring, after being warming up to 100 DEG C, boil 1h, be cooled to 55 DEG C, add compound protease 0.3% (according to bone mud and chicken total weight), enzymolysis 2h, cross colloid mill one time, obtained enzymolysis liquid, for subsequent use.
3.7.1.2 getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use.
3.7.2 preparation method
Get enzymolysis liquid 70g prepared by 6.6.1.1, edible glucose 5g, cysteine 1g, glutamic acid 5g; chicken fatty oil 2g, composite pungent and fragrant feed liquid 4g, be warming up to 98 DEG C, reaction 2h; cool to 75 DEG C, add edible salt 15g, monosodium glutamate 5g; melon bean gum 1g, maltodextrin 3.5g, white granulated sugar 3g; acetylation two starch adipate 2g, sucrose fatty ester 1g, be warming up to 82 DEG C; stir 15 minutes, be cooled to 50 DEG C, be finished product.
Obtain product by this law, give off a strong fragrance, mouthfeel is full long, and meat perfume and pungent fragrant perfect adaptation, compared with the chicken soup prepared with traditional handicraft, fragrance and mouthfeel are more better than traditional product.
Embodiment 9 contrast test
Stew chicken soup by hand: Yellow Chicken about 700g, cleans up chicken.Be cut into block for subsequent use.Cold water is put into boiled in pot.Water enters chicken nugget under having opened.The chicken nugget of water of having scalded is pulled out, again cleans watery blood control solid carbon dioxide and divides.The chicken nugget drained away the water is put into saucepan, adds composite aromatic condiment, add water and do not have chicken body, open big fire boiled turn of little fire and stew two h.Truce seasoning, adds 10g edible salt, and 0.5g monosodium glutamate, takes the dish out of the pot.Compared with embodiment 2 ~ 8 by stewed good chicken soup, evaluation result is in table 11 ~ table 18.
Sensory evaluation:
Subjective appreciation is undertaken by 9 people groups, and point color and luster, apparent condition, fragrance and flavour four aspects contrast with kitchen chicken essence with by traditional technique home built chicken soup, mark respectively, and total score is 100 points, wherein:
Color and luster full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Apparent condition full marks are 15 points.Normal 14--15 divides, and compared with normal 12--13.9 divides, and can divide by 9.7--11.9, still can divide by 7.5--9.6, and general 6--7.4 divides, and slightly poor 3--5.9 divides, and difference 1--2.9 divides, very poor 0 point.
Fragrance full marks are 30 points.Without assorted gas, give off a strong fragrance, pure (or joyful) 29.3--30 divides; Divide without assorted gas, fragrance stronger, pure (or joyful) 27--29.2; Can divide by 24--26.9 without assorted gas, sensation; Still can divide by 21--23.9; Qualifying 18--20.9 divides; Fail less than 18 points.
Flavour full marks are 40 points.Pure, tasty and refreshing 39.1--40 divides, and purer, agreeable to the taste 36--39 divides, and can divide by 32--35.9, and still can divide by 28--31.9, qualifying 24--27.9 divides, and fails less than 24 points.
Standardization in embodiment 2 ~ 7 is made to sample and makes standard specimen by hand and carries out sensory evaluation.
Evaluation result is in table 11 ~ table 18:
The evaluation result of table 11 embodiment 2
The evaluation result of table 12 embodiment 3
The evaluation result of table 13 embodiment 4
The evaluation result of table 14 embodiment 5
The evaluation result of table 15 embodiment 6
The evaluation result of table 16 embodiment 7
The evaluation result of table 17 embodiment 7
Table 18 home built evaluation result
9 for each person evaluation result as gathered as table 19:
Table 19 embodiment product sensory evaluates comparing result (9 are worth for each person)
| Sample type | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 |
| Standardization makes | 90 | 88 | 92 | 89 | 95 | 91 | 91.5 |
| Make by hand | 82 | 82 | 82 | 82 | 82 | 82 | 82 |
Conclusion: this product has features such as giving off a strong fragrance, attractive color, mellow in taste, lasting are lasting, and makes sample by hand and compares, and fragrance is stronger, mouthfeel is fuller, local flavor and color stability good, simple for production, really achieve the standardization of traditional food, suitability for industrialized production.
Embodiment 10 quality evaluation
Specify according to National Standard of the People's Republic of China GB30616-2014:
Organoleptic requirements: the regulation that should meet table 20.
The requirement of table 20 sense organ
Physical and chemical index: the regulation that should meet table 21.
Table 21 physical and chemical index
| Project | Requirement | The method of inspection |
| Heavy metal (in Pb)/content (mg/kg)≤ | 10 | GB/T 5009.74 |
| Arsenic (in AS) content/(mg/kg)≤ | 3 | GB/T 5009.76 |
Microbiological indicator: the regulation that should meet table 22.
Table 22 microbiological indicator
| Project | Requirement | The method of inspection |
| Total plate count/(CFU/g)≤ | 30000 | GB 4789.2 |
| Coliform/(MPN/g)≤ | 15 | GB 4789.3 |
The Quality Detection of chicken essence provided by the invention the results are shown in Table 23:
Table 23 Quality Detection result
From above-mentioned Quality Detection result, chicken essence provided by the invention meets National Standard of the People's Republic of China GB30616-2014 and specifies.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a chicken essence, is characterized in that, in mass parts, is made up of following raw material:
2. chicken essence according to claim 1, is characterized in that, in mass parts, is made up of following raw material:
3. chicken essence according to claim 1 and 2, is characterized in that, described enzyme is compound protease.
4. the chicken essence according to any one of claims 1 to 3, is characterized in that, the raw material getting described formula ratio is obtained through pretreatment, heating.
5. chicken essence according to claim 4, is characterized in that, described pretreatment is broken bone, chopped, grinds or mix.
6. the chicken essence according to any one of claim 1 to 5, is characterized in that, its preparation method comprises the steps:
Step 1: get described chicken carcasses and break bone, grind, get Fresh Grade Breast chopped, mix according to formula ratio with water, boil, lower the temperature after add the enzyme of formula ratio, enzymolysis, cross colloid mill, obtained enzymolysis material, for subsequent use;
Step 2: getting composite aromatic condiment with water is that 1:3 mixes according to mass ratio, boils 1h, be cooled to 50 DEG C in 100 DEG C, crosses 100 mesh standard sieves, obtained composite pungent and fragrant feed liquid, for subsequent use;
Step 3: get the described enzymolysis material 50 ~ 70 parts that step 1 is obtained; the composite pungent and fragrant feed liquid 2 ~ 4 part obtained with the edible glucose of formula ratio, cysteine, glutamic acid, chicken fatty oil and step 2 mixes; after the first heating, cooling, add the edible salt of formula ratio, monosodium glutamate, melon bean gum, maltodextrin, white granulated sugar, acetylation two starch adipate, sucrose fatty ester, through the second heating, cool and get final product.
7. the chicken essence according to any one of claim 1 to 6, is characterized in that, boiling, lowering the temperature as boiling 1 ~ 2h in 90 ~ 100 DEG C, be cooled to 55 ~ 60 DEG C described in its preparation method step 1.
8. the chicken essence according to any one of claim 1 to 7, is characterized in that, the first heating described in its preparation method step 3, cooling, for heating 1 ~ 3h in 90 ~ 100 DEG C, cool to 70 ~ 80 DEG C.
9. the chicken essence according to any one of claim 1 to 8, is characterized in that, described in its preparation method step 3, second is heated to be in 70 ~ 90 DEG C of heating 10 ~ 30 minutes.
10. the chicken essence according to any one of claim 1 to 9, is characterized in that, described in its preparation method step 1, the temperature of enzymolysis is 55 ~ 60 DEG C, and the time of described enzymolysis is 1 ~ 3h.
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| CN107594466A (en) * | 2017-10-30 | 2018-01-19 | 聊城市新恒基生物科技有限公司 | A kind of spicy chicken flavor liquid 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 |
| CN107897827A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of savory essence of spicy diced chicken and preparation method thereof |
| CN108208723A (en) * | 2017-12-27 | 2018-06-29 | 北京味食源食品科技有限责任公司 | A kind of preparation method and equipment of paste spices |
| CN113287724A (en) * | 2021-04-15 | 2021-08-24 | 东莞市保利德食品添加剂有限公司 | Preparation method of roast sausage flavored meat paste |
| CN114747747A (en) * | 2022-03-24 | 2022-07-15 | 广东味霸味业科技有限公司 | Chicken essence and preparation method thereof |
| CN115336733A (en) * | 2022-07-29 | 2022-11-15 | 上海太太乐食品有限公司 | Seafood-flavored chicken-flavored seasoning and preparation method thereof |
| CN115363193A (en) * | 2022-08-24 | 2022-11-22 | 东莞市保利德食品添加剂有限公司 | Chicken powder essence based on chicken bone decoction and preparation method thereof |
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| CN115336733A (en) * | 2022-07-29 | 2022-11-15 | 上海太太乐食品有限公司 | Seafood-flavored chicken-flavored seasoning and preparation method thereof |
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Application publication date: 20151118 |