CN108968003A - A kind of roast chicken paste essence and preparation method thereof - Google Patents
A kind of roast chicken paste essence and preparation method thereof Download PDFInfo
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- CN108968003A CN108968003A CN201810639430.6A CN201810639430A CN108968003A CN 108968003 A CN108968003 A CN 108968003A CN 201810639430 A CN201810639430 A CN 201810639430A CN 108968003 A CN108968003 A CN 108968003A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 148
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000686 essence Substances 0.000 claims abstract description 37
- 239000002304 perfume Substances 0.000 claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 238000006243 chemical reaction Methods 0.000 claims abstract description 13
- 239000006227 byproduct Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 26
- 239000010775 animal oil Substances 0.000 claims description 25
- 239000003921 oil Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 21
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 15
- 238000010792 warming Methods 0.000 claims description 15
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- 102000004882 Lipase Human genes 0.000 claims description 12
- 239000004367 Lipase Substances 0.000 claims description 12
- 108090001060 Lipase Proteins 0.000 claims description 12
- 235000019421 lipase Nutrition 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 11
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 10
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 10
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 235000010749 Vicia faba Nutrition 0.000 claims description 10
- 240000006677 Vicia faba Species 0.000 claims description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 10
- 235000010489 acacia gum Nutrition 0.000 claims description 10
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 10
- 229940093503 ethyl maltol Drugs 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 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 claims description 10
- 229960000344 thiamine hydrochloride Drugs 0.000 claims description 10
- 235000019190 thiamine hydrochloride Nutrition 0.000 claims description 10
- 239000011747 thiamine hydrochloride Substances 0.000 claims description 10
- 239000012138 yeast extract Substances 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 9
- 239000005913 Maltodextrin Substances 0.000 claims description 9
- 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 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 229940035034 maltodextrin Drugs 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 239000002773 nucleotide Substances 0.000 claims description 9
- 125000003729 nucleotide group Chemical group 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 239000011229 interlayer Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 6
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 6
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 claims description 5
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 5
- MJQWABQELVFQJL-UHFFFAOYSA-N 3-Mercapto-2-butanol Chemical compound CC(O)C(C)S MJQWABQELVFQJL-UHFFFAOYSA-N 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 210000000936 intestine Anatomy 0.000 claims description 5
- 239000001115 mace Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 claims description 5
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 claims description 4
- ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 2,4-Nonadienal Natural products CCCCC=CC=CC=O ZHHYXNZJDGDGPJ-UHFFFAOYSA-N 0.000 claims description 4
- 244000062241 Kaempferia galanga Species 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 4
- 240000001899 Murraya exotica Species 0.000 claims description 4
- 235000008766 Murraya exotica Nutrition 0.000 claims description 4
- 235000009696 Murraya paniculata Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000012362 glacial acetic acid Substances 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims description 3
- MNQDKWZEUULFPX-UHFFFAOYSA-M dithiazanine iodide Chemical compound [I-].S1C2=CC=CC=C2[N+](CC)=C1C=CC=CC=C1N(CC)C2=CC=CC=C2S1 MNQDKWZEUULFPX-UHFFFAOYSA-M 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000178 monomer Substances 0.000 claims description 2
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 claims 2
- 240000007232 Illicium verum Species 0.000 claims 1
- 235000008227 Illicium verum Nutrition 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 239000010643 fennel seed oil Substances 0.000 claims 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims 1
- SATICYYAWWYRAM-UHFFFAOYSA-N hepta-2,4-dienal Chemical compound CCC=CC=CC=O SATICYYAWWYRAM-UHFFFAOYSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 6
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 description 4
- 238000007792 addition Methods 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 125000005456 glyceride group Chemical group 0.000 description 4
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 3
- RQGPQWUKHADVPF-UHFFFAOYSA-N Dihydro-2,4,6-tris(2-methylpropyl)-4h-1,3,5-dithiazine Chemical compound CC(C)CC1NC(CC(C)C)SC(CC(C)C)S1 RQGPQWUKHADVPF-UHFFFAOYSA-N 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- BRPMGWKECPTJGE-RGMNGODLSA-N Cl.C(CC)N[C@@H](CCO)C(=O)O Chemical compound Cl.C(CC)N[C@@H](CCO)C(=O)O BRPMGWKECPTJGE-RGMNGODLSA-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
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- JKTCBAGSMQIFNL-UHFFFAOYSA-N 2,3-dihydrofuran Chemical class C1CC=CO1 JKTCBAGSMQIFNL-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 150000008538 L-cysteines Chemical class 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229960002433 cysteine Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000001243 zingiber officinale rosc. root absolute 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- 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)
Abstract
The present invention relates to a kind of roast chicken paste essences and preparation method thereof.The essence is using cheap chicken byproduct as raw material, with biological enzymolysis technology, is finally made a kind of with genuine roast chicken flavored roast chicken paste essence in conjunction with Maillard reaction and flavor deployment technology.The roast chicken paste essence characteristic perfume prepared using raw material of the invention and method is naturally true to nature, and strong and brisk in taste full, aftertaste is long.The product uses in meat products, food and drink and flavouring, and flavor and enhancing flavor effect of dispelling is obvious.
Description
Technical field
The invention belongs to food additives fields, are related to essence for food, especially a kind of roast chicken paste essence and its
Preparation method.
Background technique
Roast chicken is prepared as classical famous dish together, by whole chicken by colouring, fried, brine, has meat delicate flavour
Beautiful, fat but not greasy, the rotten feature without dissipating, it is deep to be liked by broad masses.Continuous pursuit with people to cooking culture, roast chicken
As chinese tradition dish, flavor becomes a kind of fashion trend and essential demand.Preparation is normal in the market at present
See that chicken class paste essence is usually to utilize plant protein hydrolysate, animal meat albumen for raw material, products obtained therefrom chicken or chicken soup wind
Taste is more significant, but lacks cock skin perfume (or spice) tempting when roast chicken fresh baked and fat but not greasy chicken rouge perfume, and this kind of pasty chicken is fragrant
The use cost of essence is also higher.
Summary of the invention
The present invention is directed to current trend, provides a kind of roast chicken paste essence and preparation method thereof.In product of the invention
Using chicken byproduct as primary raw material, the roast chicken paste essence obtained again by Maillard reaction after biological enzymolysis is carried out to it, is burnt
Chicken is with rich flavor, and mouthfeel is naturally true to nature, cheap, can be widely applied to instant food, quick-frozen food, food and drink and seasoning etc.
Industry.
Roast chicken paste essence of the invention includes the following raw material by weight: 20-60 parts of chicken enzymolysis liquid, chicken animal oil 6-
25 parts, 6-20 parts of delicious sauce, 2-10 parts of yeast extract, 0.3-1.5 parts of xylose, 0.4-1.8 parts of glucose, 5 '-flavor nucleosides
0.5-2 parts of acid disodium, 2-8 parts of salt, 8-30 parts of monosodium glutamate, 1-5 parts of white sugar, 0.1-0.6 parts of thiamine hydrochloride, L-cysteine salt
0.2-1 parts of hydrochlorate, 2-50 parts of natural flavor extract (powder), 2.5-10 parts of thick broad-bean sauce powder, 1.5-8 parts of Arabic gum, wheat
1.3-5 parts of bud dextrin, 0.1-0.4 parts of xanthan gum, 0.2-0.6 parts of glycerin monostearate, 1-5 parts of roast chicken perfume base and water 6-22
Part.
Wherein, the chicken enzymolysis liquid is prepared from the following parts by weight of the components: 10-50 parts of chicken byproduct, cock skin 10-
20 parts, 0.01-0.1 parts of lipase .2-0.8 parts of proteinase-10,10-20 parts of salt and 20-50 parts of water；Wherein, lipase and egg
The preferred Novi of white enzyme believes that board, the protease are made of the mixture of compound protease and flavor protease, and weight ratio is
1:1~3；Wherein chicken byproduct refer to heart, chicken intestines, Fresh Grade Breast three mixture, weight ratio be 0.5~2:0.2~1:0.2~
2；
Roast chicken perfume base is mainly prepared from the following parts by weight of the components: -3 (2H) furanone of 4- hydroxyl -2,5- dimethyl
1.2-5 parts, 0.5-2 parts of ethylmaltol, 0.01-0.1 parts of 2,4- heptadienal, 0.2-0.8 parts of 2,4- decadienal, 2,4- nonyl
Two 0.2-0.8 parts of olefine aldehydrs, 0.5-2.5 parts of glacial acetic acid, 4-15 parts of butyric acid, 4.5-18 parts of octanoic acid, 3- sulfydryl -2- butanol 0.2-0.8
Part, 0.5-2 parts of galanga root extract, 1.5-6 parts of 3- methylthiopropionaldehyde, 0.1-0.4 parts of mace oil, ginger oleoresin 0.05-
0.2 part, 0.07-0.3 parts of cassia oil, 1.6-6 parts of oil of badian, 0.1-1 parts of murraya paniculata concrete, 2,4 that concentration is 1%,
6- triisobutyl -5,6- dihydro -4H-1,3,5- 0.1-2 parts of dithiazine, 2-7.5 parts of chive oil and 50-100 parts of chicken animal oil are above-mentioned
Concentration refers to the mass concentration for being diluted monomer perfume with chicken animal oil.
The present invention also provides the preparation methods of the roast chicken paste essence, include the following steps:
(1) preparation of chicken enzymolysis liquid
By fresh cock skin, chicken byproduct with cut mix pot cut into meat gruel shape chicken paste it is spare；
Turn on agitator is added water into reactor tank and above-mentioned chicken paste, interlayer is warming up to 50 DEG C of addition lipase and egg
White enzyme, is then maintained at 50-55 DEG C of enzymatic hydrolysis 3-9 hours, and 98 DEG C are warming up to after enzymatic hydrolysis, and keep 30-40 minutes to enzyme into
Row inactivation, is added salt after then cooling to 85 DEG C, is kept for 30 minutes at 80-85 DEG C, and chicken enzymolysis liquid is made.
(2) preparation of roast chicken perfume base
Chicken animal oil is first added into material-compound tank, 4- hydroxyl -2,5- dimethyl -3 (2H) furans is added when being warming up to 60-65 DEG C
Ketone and ethylmaltol, stirring cool to 50-60 DEG C after its whole is dissolved into chicken animal oil, all remaining perfume (or spice) are then added
It is spare to obtain roast chicken perfume base after mixing for material；
(3) Maillard reaction
Into reactor tank by chicken enzymolysis liquid made from formula rate investment step (1), stirring and interlayer heating, side are opened
Stir side be added water, delicious sauce, then be added chicken animal oil, yeast extract, xylose, glucose, 5 '-the sapidity nucleotide disodiums,
Salt, monosodium glutamate, white sugar, L-cysteine hydrochloride, thick broad-bean sauce powder, thiamine hydrochloride, natural flavor extract (powder), to
Closed container is reacted after the above auxiliary material all dissolves, and at 100 ± 2 DEG C, the reaction time is 40-80 points for reaction temperature control
Clock.
(4) product flavoring
Maltodextrin, Arabic gum, xanthan gum and monostearate are added after mixture obtained by step (3) is cooled to 85 DEG C
Glyceride, stirring make its all dissolution after, 80-85 DEG C holdings 30-40 minutes, after then cooling to 55 DEG C addition step (2)
Roast chicken perfume base obtained is opened emulsifying device (for example, emulsification pump), evenly spreads to it in mixture, and through 25-40 mesh
The roast chicken paste essence of finished product after net.
Above-mentioned raw materials are commercially available material in the market.Wherein, the preferred Novi of lipase, protease believes board, cock skin, chicken bone
It is preferable to use double remittance boards, delicious sauce preferably glad and board, natural flavor extract (powder) preferably Feng He boards for oil.
The invention has the advantages that
The roast chicken paste essence that this method is prepared using chicken byproduct can be widely applied to chicken products, instant noodles, spicy
In food, selected raw material is naturally harmless, and roast chicken characteristic flavor on basis is prominent, and aromatic flavour is harmonious, and smelling removal effect is good, high temperature resistance
Well, lasting is lasting, and cost is relatively low, and cost performance is high.
Not only formulation cost is low and simple production process for paste essence of the invention, provides meat perfume abundant and mouthfeel,
Overcome that liquid essence price is higher and only provide fragrance part, the problem of without what mouthfeel；Meanwhile paste of the invention is fragrant
Essence is also relatively lower than powder composition cost, and also overcomes powder essence production technology complexity, mouthfeel and fragrance part
It will lossy problem.In addition, method of the invention, which by flavor deployment technology, avoids, only passes through biological enzymolysis, heat instead
The essence for food of induction method preparation, whole flavor is thiner, and not full enough the strong problem of esp meat perfume (or spice) is appropriate to add
A small amount of roast chicken perfume base is strengthened and is supplemented to the fragrance and flavoring section of roast chicken, has achieved the effect that add a crucial touch, has made to burn
The softer purpose abundant naturally, roast chicken gives off a strong fragrance of the fragrance of chicken.
Specific embodiment
The present invention is more fully understood for convenience of those skilled in the art, further illustrates the present invention below in conjunction with specific embodiment
Realization, functional characteristics and the beneficial effect of purpose.It is as follows to provide a specific embodiment of the invention now.
Embodiment one
Roast chicken paste essence includes the following raw material by weight:
25 parts of chicken enzymolysis liquid, 8 parts of chicken animal oil, 7 parts of delicious sauce, 2 parts of yeast extract, 0.3 part of xylose, glucose 0.8
Part, 0.8 part of 5 '-the sapidity nucleotide disodium, 2 parts of salt, 8 parts of monosodium glutamate, 2 parts of white sugar, 0.2 part of thiamine hydrochloride, L-cysteine
0.4 part of hydrochloride, 35 parts of natural flavor extract (powder), 3 parts of thick broad-bean sauce powder, 2 parts of Arabic gum, 2 parts of maltodextrin, Huang
0.1 part of virgin rubber, 0.3 part of glycerin monostearate, 1.5 parts of roast chicken perfume base and 8 parts of water.
Wherein, chicken enzymolysis liquid is prepared from the following parts by weight of the components: 20 parts of heart, 20 parts of Fresh Grade Breast, chicken intestines 5
Part, 10 parts of cock skin, 0.04 part of lipase .5 parts of proteinase-10,15 parts of salt, 30 parts of water；Wherein protease refer to flavor protease and
Compound protease, the adding proportion of the two are 1:3；
Wherein, roast chicken perfume base is prepared from the following parts by weight of the components: 4- hydroxyl -2,5- dimethyl -3 (2H) furanone
5 parts, 0.5-2 parts of ethylmaltol, 0.5 part of 2,4- decadienal, 0.2 part of 2,4- nonadienal, 0.8 part of glacial acetic acid, butyric acid 5
Part, sad 5 parts, 0.05 part of 2,4- heptadienal, 0.2 part of 3- sulfydryl -2- butanol, 0.5 part of galanga root extract, 3- methyl mercapto third
1.8 parts of aldehyde, 0.1 part of mace oil, 0.2 part of ginger oleoresin, 0.1 part of cassia oil, 1.6 parts of oil of badian, kamuning leaching
1 part of cream, 0.2 part of 2,4,6- triisobutyl -5,6- dihydro -4H-1,3,5- dithiazine, 2 parts of chive oil and the chicken bone that concentration is 1%
50 parts of oil.
Preparation method:
(1) preparation of chicken enzymolysis liquid
Fresh cock skin, chicken byproduct are mixed pot to cut into meat gruel shape spare with cutting；
Turn on agitator is added water into reactor tank and chicken paste, interlayer is warming up to 50 DEG C of addition lipase and protease,
Then 50-55 DEG C of heat preservation digests 9 hours, 98 DEG C is warming up to after enzymatic hydrolysis, and keep inactivating enzyme in 30 minutes, then dropped
After 80-85 DEG C is stirred 30 minutes, chicken enzymolysis liquid is made to salt is added after 85 DEG C in temperature.
(2) preparation of roast chicken perfume base
Chicken animal oil is first added into material-compound tank, 4- hydroxyl -2,5- dimethyl -3 (2H) furanone is added when being warming up to 60 DEG C
And ethylmaltol, stirring cool to 55 DEG C after its whole is dissolved into chicken animal oil, all remaining fragrance are then added, and mix
It is spare that roast chicken perfume base is obtained after closing uniformly；
(3) Maillard reaction
Into reactor tank by chicken enzymolysis liquid made from formula rate investment step (1), stirring and interlayer heating, side are opened
It stirs side and delicious sauce is added, chicken animal oil, yeast extract, xylose, glucose, 5 '-the sapidity nucleotide disodiums, food is then added
Salt, monosodium glutamate, white sugar, L-cysteine hydrochloride, thick broad-bean sauce powder, thiamine hydrochloride and natural flavor extract (powder), to
(closed container) is reacted after the above auxiliary material all dissolves, and at 100 ± 2 DEG C, the reaction time is 45 minutes for reaction temperature control.
(4) flavoring
Maltodextrin, Arabic gum, xanthan gum and monostearate are added after mixture obtained by step (3) is cooled to 85 DEG C
Glyceride, after stirring dissolves it all, is kept for 30 minutes at 80-85 DEG C, and step (2) are added after then cooling to 55 DEG C and are made
Roast chicken perfume base, open emulsifying device, evenly spread to it in mixture, then cross after 30 mesh screens finished product burning
Chicken paste essence.
Embodiment two
A kind of roast chicken paste essence includes the following raw material by weight:
45 parts of chicken enzymolysis liquid, 15 parts of chicken animal oil, 10 parts of delicious sauce, 4 parts of yeast extract, 0.5 part of xylose, glucose
0.8 part, 0.8 part of 5 '-the sapidity nucleotide disodium, 5 parts of salt, 15 parts of monosodium glutamate, 2 parts of white sugar, 0.3 part of thiamine hydrochloride, half Guang of L-
0.5 part of propylhomoserin hydrochloride, 25 parts of natural flavor extract (powder), 4 parts of thick broad-bean sauce powder, 3 parts of Arabic gum, maltodextrin
2.9 parts, 0.2 part of xanthan gum, 0.4 part of glycerin monostearate, 2.5 parts of roast chicken perfume base and 15 parts of water.
Wherein, chicken enzymolysis liquid is prepared from the following parts by weight of the components: 20 parts of heart, 5 parts of chicken intestines, Fresh Grade Breast 25
Part, 10 parts of cock skin, 0.08 part of lipase .6 parts of proteinase-10,20 parts of salt, 40 parts of water；Its, compound protease and flavor albumen
The adding proportion of enzyme is 1:2；
Wherein, roast chicken perfume base is prepared from the following parts by weight of the components: 4- hydroxyl -2,5- dimethyl -3 (2H) furanone
2.3 parts, 1.1 parts of ethylmaltol, 0.03 part of 2,4- heptadienal, 0.8 part of 2,4- decadienal, 0.6 part of 2,4- nonadienal,
1 part of glacial acetic acid, 6 parts of butyric acid, sad 9 parts, 0.4 part of 3- sulfydryl -2- butanol, 2.6 parts of 3- methylthiopropionaldehyde, galanga root extract 1
Part, 0.4 part of mace oil, 0.2 part of ginger oleoresin, 0.08 part of cassia oil, 1.6 parts of oil of badian, murraya paniculata concrete 0.1
Part, 0.2 part of 2,4,6- triisobutyl -5,6- dihydro -4H-1,3,5- dithiazine, 3.2 parts of chive oil and the chicken bone that concentration is 1%
90 parts of oil.
Preparation method:
(1) preparation of chicken enzymolysis liquid
Fresh cock skin, chicken byproduct are mixed pot to cut into meat gruel shape spare with cutting；
Water and chicken paste are added into reactor tank, is warming up to 50 DEG C of additions lipase, protease, then for turn on agitator
It is digested 6 hours in 53 DEG C of heat preservations, 98 DEG C is warming up to after enzymatic hydrolysis, and keep inactivating enzyme in 40 minutes, then cooled to
Salt is added after 85 DEG C, is packed after being stirred 30 minutes at 82 DEG C, chicken enzymolysis liquid is made.
(2) preparation of roast chicken perfume base
Chicken animal oil is first added into material-compound tank, 4- hydroxyl -2,5- dimethyl -3 (2H) furanone is added when being warming up to 62 DEG C
And ethylmaltol, stirring cool to 55 DEG C after its whole is dissolved into chicken animal oil, all remaining fragrance are then added, and mix
It is spare that roast chicken perfume base is obtained after closing uniformly；
(3) Maillard reaction
Into reactor tank by chicken enzymolysis liquid made from formula rate investment step (1), stirring and interlayer heating, side are opened
Stir side be added water, delicious sauce, then be added chicken animal oil, yeast extract, xylose, glucose, 5 '-the sapidity nucleotide disodiums,
Salt, monosodium glutamate, white sugar, L-cysteine hydrochloride, thick broad-bean sauce powder, thiamine hydrochloride and natural flavor extract (powder),
Closed container carries out Maillard reaction after the above auxiliary material all dissolution, and reaction temperature control is in 100 ± 2 DEG C, reaction time
50 minutes.
(4) flavoring
Maltodextrin, Arabic gum, xanthan gum and monostearate are added after mixture obtained by step (3) is cooled to 85 DEG C
Glyceride, after stirring dissolves it all, is kept for 35 minutes at 80-85 DEG C, and step (2) are added after then cooling to 55 DEG C and are made
Roast chicken perfume base, open emulsifying device, evenly spread to it in mixture, then cross after 40 mesh screens finished product burning
Chicken paste essence.
Embodiment three
A kind of roast chicken paste essence includes the following raw material by weight:
50 parts of chicken enzymolysis liquid, 20 parts of chicken animal oil, 18 parts of delicious sauce, 8 parts of yeast extract, 1.2 parts of xylose, glucose
1.6 parts, 1.8 parts of 5 '-the sapidity nucleotide disodium, 6 parts of salt, 20 parts of monosodium glutamate, 4 parts of white sugar, 0.5 part of thiamine hydrochloride, half Guang of L-
0.6 part of propylhomoserin hydrochloride, 35 parts of natural flavor extract (powder), 6 parts of thick broad-bean sauce powder, 5 parts of Arabic gum, maltodextrin 4
Part, 0.2 part of xanthan gum, 0.5 part of glycerin monostearate, roast chicken perfume base 2.5 and 18 parts of water.
Wherein, chicken enzymolysis liquid is prepared from the following parts by weight of the components: 15 parts of heart, 8 parts of chicken intestines, Fresh Grade Breast 10
Part, 13 parts of cock skin, 0.1 part of lipase .6 parts of proteinase-10,22 parts of salt and 50 parts of water；
Wherein, roast chicken perfume base is prepared from the following parts by weight of the components: 4- hydroxyl -2,5- dimethyl -3 (2H) furanone
4 parts, 1.5 parts of ethylmaltol, 0.1 part of 2,4- heptadienal, 0.8 part of 2,4- decadienal, 0.8 part of 2,4- nonadienal, ice
It is 2 parts of acetic acid, 10 parts of butyric acid, 13 parts of octanoic acid, 0.6 part of 3- sulfydryl -2- butanol, 2 parts of 3- methylthiopropionaldehyde, 0.3 part of mace oil, good
It is 1 part of ginger-root extract, 0.2 part of ginger oleoresin, 0.3 part of cassia oil, 1.9 parts of oil of badian, 1 part of murraya paniculata concrete, dense
Degree is 1% 2 parts of 2,4,6- triisobutyl -5,6- dihydro -4H-1,3,5- dithiazine, 7 parts of chive oil and 90 parts of chicken animal oil.
Preparation method:
(1) preparation of chicken enzymolysis liquid
Fresh cock skin, chicken byproduct are mixed pot to cut into meat gruel shape spare with cutting；
Water and chicken paste are added into reactor tank, is warming up to 50 DEG C and keeps for turn on agitator, add lipase, albumen
Then enzyme digests 5 hours in 50-55 DEG C of heat preservation, 98 DEG C are warming up to after enzymatic hydrolysis, and keep inactivating enzyme in 40 minutes,
Then salt is added after cooling to 85 DEG C, is packed after being stirred 30 minutes at 80-85 DEG C, chicken enzymolysis liquid is made.
(2) preparation of roast chicken perfume base
Chicken animal oil is first added into material-compound tank, 4- hydroxyl -2,5- dimethyl -3 (2H) furanone is added when being warming up to 60 DEG C
And ethylmaltol, stirring cool to 55 DEG C after its whole is dissolved into chicken animal oil, all remaining fragrance are then added, and mix
It is spare that roast chicken perfume base is obtained after closing uniformly；
(3) Maillard reaction
Into reactor tank by chicken enzymolysis liquid made from formula rate investment step (1), stirring and interlayer heating, side are opened
Stir side be added water, delicious sauce, then be added chicken animal oil, yeast extract, xylose, glucose, 5 '-the sapidity nucleotide disodiums,
Salt, monosodium glutamate, white sugar, L-cysteine hydrochloride, thick broad-bean sauce powder, thiamine hydrochloride and natural flavor extract (powder),
Closed after the above auxiliary material all dissolution to be reacted, at 100 ± 2 DEG C, the reaction time is 55 minutes for reaction temperature control.
(4) flavoring
Maltodextrin, Arabic gum, xanthan gum and monostearate are added after mixture obtained by step (3) is cooled to 85 DEG C
Glyceride, after stirring dissolves it all, is kept for 30 minutes at 80-85 DEG C, and step (2) are added after then cooling to 55 DEG C and are made
Roast chicken perfume base, open emulsifying device, evenly spread to it in mixture, and after 30 mesh screens finished product roast chicken cream
Shape essence.
Comparative example
Commercially available pasty chicken essence is taken as a comparison case, for example, double remittance board chicken essences 49306.
The comparison that the embodiment of the present invention 1 and the chicken essence of comparative example are carried out to aspect of performance, as a result see the table below 1.
Table 1
Above said content is only the basic explanation under present inventive concept, and technical solution according to the present invention is any etc.
Effect transformation, is within the scope of protection of the invention.The foregoing is merely illustrative of the preferred embodiments of the present invention, not to limit
The system present invention, any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in
Within protection scope of the present invention.
Claims (6)
1. a kind of roast chicken paste essence, which is characterized in that the essence includes the following raw material by weight: chicken enzymolysis liquid 20-
60 parts, 6-25 parts of chicken animal oil, 6-20 parts of delicious sauce, 2-10 parts of yeast extract, 0.3-1.5 parts of xylose, glucose 0.4-1.8
Part, 0.5-2 parts of 5 '-the sapidity nucleotide disodium, 2-8 parts of salt, 8-30 parts of monosodium glutamate, 1-5 parts of white sugar, thiamine hydrochloride 0.1-0.6
Part, 0.2-1 parts of L-cysteine hydrochloride, 2-50 parts of natural flavor extract, 2.5-10 parts of thick broad-bean sauce powder, Arabic gum
1.5-8 parts, 1.3-5 parts of maltodextrin, 0.1-0.4 parts of xanthan gum, 0.2-0.6 parts of glycerin monostearate, 1-5 parts of roast chicken perfume base
And 6-22 parts of water.
2. roast chicken paste essence according to claim 1, which is characterized in that the chicken enzymolysis liquid is by following parts by weight
Component is prepared: 10-50 parts of chicken byproduct, 10-20 parts of cock skin, 0.01-0.1 parts of lipase .2-0.8 parts of proteinase-10, food
10-20 parts and water 20-50 parts of salt.
3. roast chicken paste essence according to claim 2, which is characterized in that the chicken byproduct refers to heart, chicken intestines, chicken
The mixture of brisket three, weight ratio are 0.5~2:0.2~1:0.2~2.
4. roast chicken paste essence according to claim 2 or 3, which is characterized in that the protease by compound protease and
Flavor protease composition, weight ratio are 1:1~3.
5. roast chicken paste essence according to claim 1 to 4, which is characterized in that the roast chicken perfume base is by following weight
The component of part is prepared: 1.2-5 parts of -3 (2H) furanone of 4- hydroxyl -2,5- dimethyl, 0.5-2 parts of ethylmaltol, 2,4-
0.01-0.1 parts of heptadienal, 0.2-0.8 parts of 2,4- decadienal, 0.2-0.8 parts of 2,4- nonadienal, glacial acetic acid 0.5-2.5
Part, 4-15 parts of butyric acid, 4.5-18 parts of octanoic acid, 0.2-0.8 parts of 3- sulfydryl -2- butanol, 0.5-2 parts of galanga root extract, 3- first sulphur
1.5-6 parts of base propionic aldehyde, 0.1-0.4 parts of mace oil, 0.05-0.2 parts of ginger oleoresin, 0.07-0.3 parts of cassia oil, illiciumverum
1.6-6 parts of fennel oil, 0.1-1 parts of murraya paniculata concrete, the 2,4,6- triisobutyl -5,6- dihydro -4H-1,3,5- that concentration is 1%
0.1-2 parts of dithiazine, 2-7.5 parts of chive oil and 50-100 parts of chicken animal oil, above-mentioned concentration are referred to monomer perfume chicken animal oil
The mass concentration being diluted.
6. a kind of preparation method of -5 any roast chicken paste essences according to claim 1, which is characterized in that this method packet
Include following steps:
(1) preparation of chicken enzymolysis liquid:
By fresh cock skin, chicken byproduct with cut mix pot cut into meat gruel shape chicken paste it is spare；
Water and the chicken paste are added into reactor tank, is warming up to 50 DEG C of addition lipase and protease, then for turn on agitator
It is maintained at 50-55 DEG C of enzymatic hydrolysis 3-9 hours, 98 DEG C is warming up to after enzymatic hydrolysis, and keep inactivating enzyme in 30-40 minutes, so
After cool to 85 DEG C after salt is added, 80-85 DEG C keep 30 minutes after, the chicken enzymolysis liquid is made；
(2) preparation of roast chicken perfume base:
Chicken animal oil is first added into material-compound tank, be added when being warming up to 60-65 DEG C -3 (2H) furanone of 4- hydroxyl -2,5- dimethyl with
Ethylmaltol, stirring cool to 50-60 DEG C after its whole is dissolved into chicken animal oil, all remaining fragrance are then added,
It is spare that roast chicken perfume base is obtained after mixing；
(3) Maillard reaction:
Into reactor tank by chicken enzymolysis liquid made from formula rate investment step (1), stirring and interlayer heating, side stirring are opened
Side be added water, delicious sauce, then be added chicken animal oil, yeast extract, xylose, glucose, 5 '-the sapidity nucleotide disodiums, salt,
Monosodium glutamate, white sugar, L-cysteine hydrochloride, thick broad-bean sauce powder, thiamine hydrochloride, natural flavor extract are complete to the above auxiliary material
Closed container is reacted after portion's dissolution, and at 100 ± 2 DEG C, the reaction time is 40-80 minutes for reaction temperature control.
(4) product flavoring:
Maltodextrin, Arabic gum, xanthan gum and glycerol monostearate are added after mixture obtained by step (3) is cooled to 85 DEG C
Ester, stirring make it all after dissolution, 80-85 DEG C holdings 30-40 minute, addition step (2) is obtained after then cooling to 55 DEG C
Roast chicken perfume base, open emulsifying device, evenly spread to it in mixture, and the roast chicken is made after 25-40 mesh screen
Paste essence.
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