CN110558389A - Chicken meat essential oil and production process thereof - Google Patents
Chicken meat essential oil and production process thereof Download PDFInfo
- Publication number
- CN110558389A CN110558389A CN201911002390.5A CN201911002390A CN110558389A CN 110558389 A CN110558389 A CN 110558389A CN 201911002390 A CN201911002390 A CN 201911002390A CN 110558389 A CN110558389 A CN 110558389A
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- oil
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- essential oil
- chicken
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chicken essence oil and a production process thereof, wherein the chicken essence oil is prepared from the following raw materials in parts by weight: 0.2-0.6 part of nonadienal, 1-3 parts of 2, 4-trans-decadienal, 2-3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.5 part of 2-methyl-3-mercapto furan, 0.4-0.5 part of tetrahydrothiopenone, 0.7-0.8 part of bisdisulfide, 2-3 parts of 2, 3-methylpyrazine, 0.4-0.5 part of 2-acetyl thiazole, 0.4-0.8 part of 1% concentration 1, 6-hexanedithiol and the like; has the characteristics of lasting and aromatic flavor, good taste and long shelf life.
Description
Technical Field
The invention relates to the technical field of seasonings, and particularly relates to chicken essential oil and a production process thereof.
Background
At present, the chicken essential oil is widely applied in families or catering industry, the flavor of cooked food can be increased, the chicken essential oil is more applied in the hot pot industry, the durability of the flavor of the existing chicken essential oil is poor due to the formula, and the quality guarantee period of the chicken essential oil is short.
Disclosure of Invention
The invention aims to provide chicken meat essential oil and a production process thereof aiming at the defects.
The technical scheme of the invention is realized as follows: the chicken essential oil is prepared from the following raw materials in parts by weight: 0.2-0.6 part of nonadienal, 1-3 parts of 2, 4-trans-decadienal, 2-3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.5 part of 2-methyl-3-mercapto furan, 0.4-0.5 part of tetrahydrothiophenone, 0.7-0.8 part of disulfide, 2, 3-methylpyrazine, 0.4-0.5 part of 2-acetyl thiazole, 0.4-0.8 part of 1% concentration 1, 6-hexanedithiol, 1% concentration 4H 0300.7-0.8 part, 3-methylthio 2-2.1 parts, difurfuryl disulfide 2-2.1 parts, 4-methyl-4-thio-pentanone-21.4-1.6 parts, FCC ginger oil 1.5-2.3 parts, 0.6-0.75 part of zanthoxylum oil, 0.4-0.5 part of cassia oil, and 0.5-0.5 part of dimeric acetone, MCP0.7-1.2 parts, ethyl maltol 0.7-1.2 parts, furanone 2-5 parts, salad oil 900-1000 parts, and antioxidant 0.1-0.2 part.
Further, the antioxidant is any one of vitamin C, iron powder and vitamin E.
The production process of the chicken essential oil comprises the following steps: firstly, weighing salad oil, ethyl maltol, furanone and MCP, heating to 100 ℃, stirring for 5 minutes, cooling to below 50 ℃, adding other raw materials, stirring for 30 minutes, and canning.
The principle and the beneficial effects of the invention are as follows: the chicken essential oil is prepared from edible organic matter components and other seasoning components, and the components have the characteristics of lasting and strong fragrance, good mouthfeel and longer quality guarantee period after Maillard reaction.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
The chicken essential oil is prepared from the following raw materials in parts by weight: 0.3 part of nonadienal, 1 part of 2, 4-trans-decadienal, 2 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4 part of 2-methyl-3-mercapto-furan, 0.4 part of tetrahydrothiophenone, 0.7 part of disulfide, 2, 3-methylpyrazine, 0.4 part of 2-acetyl thiazole, 0.5 part of 1% concentration 1, 6-hexanedithiol, 0.8 part of 1% concentration 4H 0300.7, 2 parts of 3-methylthiopropanal, 2 parts of difurfuryl disulfide, 4-methyl-4-furfuryl-thio-pentanone-21.4 parts, 1.7 parts of FCC ginger oil, 0.6 part of zanthoxylum oil, 0.4 part of cassia oil, 0.2 part of dimercaptoacetone, 0.8 part of MCP, 0.8 part of ethyl maltol, 3 parts of furanone, 950 parts of salad oil and 0.1 part of vitamin C.
The production process of the chicken essential oil comprises the following steps: firstly, weighing salad oil, ethyl maltol, furanone and MCP, heating to 100 ℃, stirring for 5 minutes, cooling to below 50 ℃, adding other raw materials, stirring for 30 minutes, and canning.
Example 2
The chicken essential oil is prepared from the following raw materials in parts by weight: 0.4 part of nonadienal, 2, 4-trans-decadienal, 3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.5 part of 2-methyl-3-mercapto furan, 0.5 part of tetrahydrothiophenone, 0.8 part of disulfide, 3 parts of 2, 3-methylpyrazine, 0.5 part of 2-acetyl thiazole, 0.7 part of 1% 1, 6-hexanedithiol, 1% 4H 0300.8 part, 2.1 parts of 3-methylthiopropanal, 2.1 parts of difurfuryl disulfide, 4-methyl-4-furfurylthio-pentanone-21.5 parts, 2 parts of FCC ginger oil, 0.7 part of zanthoxylum oil, 0.5 part of cassia oil, 0.4 part of dimercaptoacetone, 1 part of MCP, 1 part of ethyl maltol, 4 parts of furanone, 980 parts of salad oil and 0.2 part of vitamin E.
The production process of the beef flavor paste comprises the following steps: firstly, weighing salad oil, ethyl maltol, furanone and MCP, heating to 100 ℃, stirring for 5 minutes, cooling to below 50 ℃, adding other raw materials, stirring for 30 minutes, and canning.
The present invention can be easily implemented by those skilled in the art from the above detailed description. It should be understood, however, that the intention is not to limit the invention to the particular embodiments described. On the basis of the disclosed embodiments, a person skilled in the art can combine different technical features at will, thereby implementing different technical solutions.
Claims (3)
1. The chicken essential oil is characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 0.2-0.6 part of nonadienal, 1-3 parts of 2, 4-trans-decadienal, 2-3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4-0.5 part of 2-methyl-3-mercapto furan, 0.4-0.5 part of tetrahydrothiophenone, 0.7-0.8 part of disulfide, 2, 3-methylpyrazine, 0.4-0.5 part of 2-acetyl thiazole, 0.4-0.8 part of 1% concentration 1, 6-hexanedithiol, 1% concentration 4H 0300.7-0.8 part, 3-methylthio 2-2.1 parts, difurfuryl disulfide 2-2.1 parts, 4-methyl-4-thio-pentanone-21.4-1.6 parts, FCC ginger oil 1.5-2.3 parts, 0.6-0.75 part of zanthoxylum oil, 0.4-0.5 part of cassia oil, and 0.5-0.5 part of dimeric acetone, MCP0.7-1.2 parts, ethyl maltol 0.7-1.2 parts, furanone 2-5 parts, salad oil 900-1000 parts, and antioxidant 0.1-0.2 part.
2. The chicken essential oil of claim 1, which is characterized in that: the antioxidant is any one of vitamin C, iron powder and vitamin E.
3. The process for producing chicken meat essential oil according to claim 1, which comprises the following steps: the production process comprises the following steps: firstly, weighing salad oil, ethyl maltol, furanone and MCP, heating to 100 ℃, stirring for 5 minutes, cooling to below 50 ℃, adding other raw materials, stirring for 30 minutes, and canning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002390.5A CN110558389A (en) | 2019-10-21 | 2019-10-21 | Chicken meat essential oil and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002390.5A CN110558389A (en) | 2019-10-21 | 2019-10-21 | Chicken meat essential oil and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558389A true CN110558389A (en) | 2019-12-13 |
Family
ID=68785654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911002390.5A Pending CN110558389A (en) | 2019-10-21 | 2019-10-21 | Chicken meat essential oil and production process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110558389A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892240A (en) * | 2014-03-24 | 2014-07-02 | 天津春发生物科技集团有限公司 | Blended oily chicken essence and preparation method thereof |
| CN104207087A (en) * | 2014-09-18 | 2014-12-17 | 天津春发生物科技集团有限公司 | Chicken flavor for food and preparation method of chicken flavor |
-
2019
- 2019-10-21 CN CN201911002390.5A patent/CN110558389A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892240A (en) * | 2014-03-24 | 2014-07-02 | 天津春发生物科技集团有限公司 | Blended oily chicken essence and preparation method thereof |
| CN104207087A (en) * | 2014-09-18 | 2014-12-17 | 天津春发生物科技集团有限公司 | Chicken flavor for food and preparation method of chicken flavor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20191213 |