CN112971101A - Preparation method of thin-salt original-taste chicken essence seasoning - Google Patents
Preparation method of thin-salt original-taste chicken essence seasoning Download PDFInfo
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- CN112971101A CN112971101A CN202110141195.1A CN202110141195A CN112971101A CN 112971101 A CN112971101 A CN 112971101A CN 202110141195 A CN202110141195 A CN 202110141195A CN 112971101 A CN112971101 A CN 112971101A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 148
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims abstract description 123
- 239000004365 Protease Substances 0.000 claims abstract description 113
- 108091005804 Peptidases Proteins 0.000 claims abstract description 102
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 102
- 239000002994 raw material Substances 0.000 claims abstract description 94
- 239000000463 material Substances 0.000 claims abstract description 71
- 235000013372 meat Nutrition 0.000 claims abstract description 50
- 150000001875 compounds Chemical class 0.000 claims abstract description 39
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 235000019419 proteases Nutrition 0.000 claims description 99
- 239000007788 liquid Substances 0.000 claims description 63
- 238000002156 mixing Methods 0.000 claims description 60
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 42
- 108010007119 flavourzyme Proteins 0.000 claims description 27
- 239000011259 mixed solution Substances 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 24
- 108091005658 Basic proteases Proteins 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 23
- 238000001694 spray drying Methods 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 23
- 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 21
- 239000004471 Glycine Substances 0.000 claims description 21
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 21
- 235000004279 alanine Nutrition 0.000 claims description 21
- 235000018417 cysteine Nutrition 0.000 claims description 21
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 21
- 239000008103 glucose Substances 0.000 claims description 21
- 238000007873 sieving Methods 0.000 claims description 21
- 239000002344 surface layer Substances 0.000 claims description 21
- 239000012295 chemical reaction liquid Substances 0.000 claims description 20
- 108090000526 Papain Proteins 0.000 claims description 11
- 235000019834 papain Nutrition 0.000 claims description 11
- 229940055729 papain Drugs 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 239000011148 porous material Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 229920001184 polypeptide Polymers 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 description 62
- 238000005303 weighing Methods 0.000 description 18
- 230000000415 inactivating effect Effects 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 241000246354 Satureja Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012217 deletion Methods 0.000 description 1
- 230000037430 deletion Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention is suitable for the technical field of seasonings, and provides a thin-salt original-taste chicken essence seasoning which comprises the following components in parts by weight: 15-20 parts of chicken skeleton, 3-12 parts of chicken breast, 0.1-0.5 part of compound protease, 0.6-1.0 part of Maillard reaction auxiliary material and 3-9 parts of water. The invention also provides a preparation method of the thin-salt original-taste chicken essence seasoning, which is characterized in that the ratio of chicken breast meat to compound protease in the raw materials is changed, amino acid, polypeptide and other delicious substances are obtained by enzymolysis through enzymolysis reaction and enzyme deactivation treatment of the compound protease, and then the chicken essence seasoning with low salt content, sufficient delicate flavor and rich nutrition is prepared through a Maillard reaction compounding process, so that the chicken flavor of the product is greatly improved, and the reduction of the production cost is realized.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a preparation method of a thin-salt original-taste chicken essence seasoning.
Background
The chicken essence is a sunrise industry which is developed rapidly and is uniformly seen by the industry in the seasoning industry. The protein of the chicken skeleton reaches up to 16.8 percent, the content of the protein is similar to that of chicken, the selling price is only 5-6 yuan/kg, and due to low price and inconvenient storage, manufacturers often discard or process the chicken skeleton into bone meal to add into feed, so that great resource waste and environmental pollution are caused. The domestic attention is also paid gradually to the production of chicken paste, chicken powder and other products by taking chicken skeletons as raw materials, and besides the chicken powder (essence) industry, a large amount of chicken-flavor ingredients are also needed for seasoning and enhancing flavor of foods such as instant noodles, leisure foods and the like. Therefore, the advantages of the raw materials in China are utilized to develop the flavor product of the chicken skeleton, and the method has great market prospect, economic benefit and social benefit.
The chicken essence is a compound seasoning prepared by mixing and drying monosodium glutamate, edible salt, chicken powder or concentrated extract thereof, disodium ribonucleotide and other auxiliary materials as raw materials, with or without adding flavoring agents such as spices or edible spices and the like. Compared with monosodium glutamate, the delicate flavor of the chicken essence is longer and softer; has chicken delicate flavor and fragrance; the taste is plump and mellow, completely meets the new market development trend of diversified, convenient, compound and nutritional flavor of the seasoning, and is popular with common families and food processing industry. At present, the chicken essence seasoning on the market generally has the defect of single enzymolysis substrate, so that the delicate flavor of the chicken essence seasoning is difficult to improve, and the edible flavor and the taste are influenced.
Disclosure of Invention
The embodiment of the invention provides a thin-salt original-taste chicken essence seasoning, which aims to change the ratio of chicken breast meat to compound protease in raw materials, carry out enzymolysis reaction and enzyme killing treatment on the compound protease to carry out enzymolysis to obtain various delicious substances such as amino acid, polypeptide and the like, and then prepare the chicken essence seasoning with low salt content, sufficient delicate flavor and rich nutrition through a Maillard reaction compounding process, so that the chicken flavor of the product is greatly improved, and meanwhile, the production cost is reduced.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the thin-salt original-taste chicken essence seasoning comprises the following components in parts by weight:
15-20 parts of chicken skeleton, 3-12 parts of chicken breast, 0.1-0.5 part of compound protease, 0.6-1.0 part of Maillard reaction auxiliary material and 3-9 parts of water.
Further, the compound protease is a mixture of alkaline protease and flavourzyme in a weight ratio of 1: 1.
Further, the compound protease is a mixture of papain and flavourzyme in a weight ratio of 1: 1.
Further, the compound protease is a mixture of alkaline protease, papain and flavourzyme in a weight ratio of (1-2) to 1 to (1-2).
Further, the Maillard reaction auxiliary material comprises the following components in parts by weight: 150 parts of glucose, 200 parts of cysteine, 80 parts of glycine, 120 parts of alanine, 70 parts of chicken oil and 10 parts of refined salt.
The invention also provides a preparation method of the thin-salt original-taste chicken essence seasoning, which comprises the following steps:
1) pretreatment of raw materials: crushing the chicken skeleton and the chicken breast by a meat grinder, and mixing; adding water, uniformly stirring, and heating to 55-60 ℃ to obtain a raw material mixed solution;
2) enzymolysis: adding compound protease into the raw material mixed liquor, carrying out enzymolysis reaction for 3-3.5 h, and sieving with a 80-mesh sieve to obtain an enzymolysis liquid;
3) enzyme deactivation treatment: taking the enzymolysis liquid, removing the surface layer chicken oil, and carrying out constant temperature treatment at the temperature of 75-95 ℃ for 10-25 min;
4) maillard reaction: adding Maillard reaction auxiliary materials into the enzyme-inactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the thin-salt original-taste chicken essence seasoning.
Further, the aperture of the meat grinder in the step 1) is 5 mm.
Further, the enzymolysis reaction condition in the step 3) is pH6.5-7.5 and the temperature is 55-60 ℃.
The invention has the following beneficial effects:
according to the invention, the ratio of the chicken breast meat and the compound protease in the raw materials is changed, various delicious substances such as amino acid, polypeptide and the like are obtained through enzymolysis by the enzymolysis reaction and enzyme deactivation treatment of the compound protease, and then the chicken essence seasoning with low salt content, enough delicate flavor and rich nutrition is prepared through the Maillard reaction compounding process, so that the chicken flavor of the product is greatly improved, and meanwhile, the reduction of the production cost is realized.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specifically, the invention provides a thin-salt original-taste chicken essence seasoning which comprises the following components in parts by weight:
15-20 parts of chicken skeleton, 3-12 parts of chicken breast, 0.1-0.5 part of compound protease, 0.6-1.0 part of Maillard reaction auxiliary material and 3-9 parts of water.
Preferably, the compound protease is a mixture of alkaline protease and flavourzyme in a weight ratio of 1: 1.
Preferably, the compound protease is a mixture of papain and flavourzyme in a weight ratio of 1: 1.
Preferably, the compound protease is a mixture of alkaline protease, papain and flavourzyme in a weight ratio of (1-2) to 1 to (1-2).
Further, the Maillard reaction auxiliary material comprises the following components in parts by weight: 150 parts of glucose, 200 parts of cysteine, 80 parts of glycine, 120 parts of alanine, 70 parts of chicken oil and 10 parts of refined salt.
The present invention also provides a method for preparing the thin-salt primary-taste chicken essence seasoning according to claim, comprising the steps of:
1) pretreatment of raw materials: crushing the chicken skeleton and the chicken breast by a meat grinder, and mixing; adding water, uniformly stirring, and heating to 55-60 ℃ to obtain a raw material mixed solution;
2) enzymolysis: adding compound protease into the raw material mixed liquor, carrying out enzymolysis reaction for 3-3.5 h, and sieving with a 80-mesh sieve to obtain an enzymolysis liquid;
3) enzyme deactivation treatment: taking the enzymolysis liquid, removing the surface layer chicken oil, and carrying out constant temperature treatment at the temperature of 75-95 ℃ for 10-25 min;
4) maillard reaction: adding Maillard reaction auxiliary materials into the enzyme-inactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the thin-salt original-taste chicken essence seasoning.
Preferably, the aperture of the meat grinder in the step 1) is 5 mm.
Preferably, the enzymolysis reaction condition in the step 3) is pH6.5-7.5 and the temperature is 55-60 ℃.
The technical solution and the technical effect of the present invention will be further described by specific examples.
Example 1
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 2
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 3
Pretreating raw materials, namely crushing 20kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 4
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 5kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 5
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 7kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 6
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 9kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 7
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 12kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 8
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.0 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 9
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.2 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 10
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 7.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 11
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the temperature of 60 ℃ and the pH value of 7.5, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 12
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 60 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3.5 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 13
Pretreating raw materials, namely crushing 15kg of chicken skeletons and 3kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 3kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing composite protease, and mixing alkaline protease and flavourzyme according to the weight ratio of 1: 1 to prepare the composite protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 0.8 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 6.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 75 deg.C for 25 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 14
Pretreating raw materials, namely crushing 20kg of chicken skeletons and 5kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 8kg of water, uniformly stirring, and heating to 55 ℃ to obtain a raw material mixed solution; preparing compound protease, and mixing papain and flavourzyme according to the weight ratio of 1: 1 to prepare the compound protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.0 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3.5 hours at the temperature of 60 ℃ and at the pH of 7.0, and sieving the mixture by a sieve of 80 meshes to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 75 deg.C for 25 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 15
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 9kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 6kg of water, stirring uniformly, and heating to 55 ℃ to obtain a raw material mixed solution; preparing compound protease, and mixing alkaline protease, papain and flavourzyme according to the weight ratio of 1: 1 to prepare the compound protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.2 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3.5 hours at the pH of 7.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 16
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 9kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 6kg of water, stirring uniformly, and heating to 55 ℃ to obtain a raw material mixed solution; preparing compound protease, and mixing alkaline protease, papain and flavourzyme according to the weight ratio of 1: 1 to prepare the compound protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.2 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3 hours at the pH of 7.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 95 deg.C for 10 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Example 17
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 12kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 9kg of water, stirring uniformly, and heating to 55 ℃ to obtain a raw material mixed solution; preparing compound protease, and mixing alkaline protease, papain and flavourzyme according to the weight ratio of 2: 1: 2 to prepare the compound protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.0 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3.5 hours at the pH of 7.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; inactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, and keeping constant temperature at 75 deg.C for 25 min; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the enzyme-deactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the chicken essence seasoning.
Control group
Taking common chicken essence seasoning sold in the market.
Preparing the chicken essence seasonings prepared in the above embodiments and the control group into 1.0% chicken essence solution according to the sensory evaluation requirements in the national standard of the chicken essence product, and filtering to obtain filtrate; selecting 10 professional evaluators in each group, grading the delicate flavor of the filtrate, wherein the total grade is 5, and obtaining an average grade, wherein the grade 1 is 'slightly fresh', the grade 2 is 'fresher', the grade 3 is 'fresh', the grade 4 is 'strongly fresh', and the grade 5 is 'extremely fresh'; the specific evaluation results are shown in Table 1.
TABLE 1
| Numbering | Detecting items | Freshness (grade) |
| 1 | Example 1 | 3.6 |
| 2 | Example 2 | 3.8 |
| 3 | Example 3 | 3.7 |
| 4 | Example 4 | 3.9 |
| 5 | Example 5 | 4.1 |
| 6 | Example 6 | 4.0 |
| 7 | Example 7 | 3.8 |
| 8 | Example 8 | 4.1 |
| 9 | Example 9 | 3.7 |
| 10 | Example 10 | 4.0 |
| 11 | Example 11 | 3.9 |
| 12 | Example 12 | 4.3 |
| 13 | Example 13 | 3.8 |
| 14 | Example 14 | 4.0 |
| 15 | Example 15 | 4.2 |
| 16 | Example 16 | 4.3 |
| 17 | Example 17 | 4.5 |
| 18 | Comparative example | 2.8 |
As can be seen from the test results in the table above, the savory degree of the thin-salt primary-taste chicken essence seasoning prepared by the embodiments 1 to 17 of the present invention is greatly improved compared with the common chicken essence seasoning, wherein the thin-salt primary-taste chicken essence seasoning prepared by the embodiment 17 has the highest savory degree and the best flavor.
Further, the invention takes the experimental steps of example 17 as the basis, and performs a single factor deletion comparison experiment on the compound protease and the maillard reaction auxiliary material, and the experimental result shows that different factors are deleted, and finally, the freshness and the flavor of the thin-salt original-taste chicken essence seasoning have certain difference, which is concretely shown in the following comparative examples.
Comparative example 1
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 12kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 9kg of water, stirring uniformly, and heating to 55 ℃ to obtain a raw material mixed solution; preparing Maillard reaction auxiliary materials, weighing 150g of glucose, 200g of cysteine, 80g of glycine, 120g of alanine, 70g of chicken oil and 10g of refined salt, and uniformly mixing the components to prepare the Maillard reaction auxiliary materials; and (3) carrying out Maillard reaction, namely adding Maillard reaction auxiliary materials into the raw material mixed solution, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction solution to obtain the chicken essence seasoning.
Comparative example 2
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 12kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 9kg of water, stirring uniformly, and heating to 55 ℃ to obtain a raw material mixed solution; preparing compound protease, and mixing alkaline protease, papain and flavourzyme according to the weight ratio of 2: 1: 2 to prepare the compound protease; performing enzymolysis, namely adding composite protease into the raw material mixed liquor, wherein the weight of the composite protease is 1.0 percent of the total weight of the raw material mixed liquor, performing enzymolysis reaction for 3.5 hours at the pH of 7.5 and the temperature of 55 ℃, and sieving by using a 80-mesh sieve to obtain an enzymolysis liquid; deactivating enzyme, taking enzymolysis liquid, removing surface layer chicken oil, keeping constant temperature at 75 deg.C for 25min, and spray drying the obtained enzymolysis liquid to obtain chicken essence flavoring.
Comparative example 3
Pretreating raw materials, namely crushing 18kg of chicken skeletons and 12kg of chicken breast meat by using a meat grinder with the aperture of 5mm, and mixing; adding 9kg of water, stirring uniformly, heating to 55 ℃ to obtain a raw material mixed solution, and performing spray drying treatment on the raw material mixed solution to obtain the chicken essence seasoning.
Preparing the chicken essence seasoning prepared according to the proportions into 1.0% chicken essence solution according to the sensory evaluation requirements in the national standard of the chicken essence product, and filtering to obtain filtrate; selecting 10 professional evaluators in each group, grading the delicate flavor of the filtrate, wherein the total grade is 5, and obtaining an average grade, wherein the grade 1 is 'slightly fresh', the grade 2 is 'fresher', the grade 3 is 'fresh', the grade 4 is 'strongly fresh', and the grade 5 is 'extremely fresh'; the specific evaluation results are shown in Table 2.
TABLE 2
| Numbering | Detecting items | Freshness (grade) |
| 17 | Example 17 | 4.5 |
| 19 | Comparative example 1 | 3.3 |
| 20 | Comparative example 2 | 3.4 |
| 21 | Comparative example 3 | 2.9 |
From the comparison results of comparative examples 1 and 2 and example 1, the savory degree of the thin-salt primary-taste chicken essence seasoning in which the complex protease or the auxiliary material for maillard reaction is omitted is decreased to some extent.
As can be seen from the comparison results of comparative example 3 and example 1, the freshness of the thin-salt original-taste chicken essence seasoning, in which the complex protease and the auxiliary material for Maillard reaction are omitted, is remarkably reduced.
According to the combination of comparative examples 1, 2 and 3, the synergistic effect of the compound protease and the Maillard reaction auxiliary materials can be utilized to effectively improve the freshness and flavor of the thin-salt original-taste chicken essence seasoning.
In general, the ratio of the chicken breast meat and the compound protease in the raw materials is changed, various delicious substances such as amino acid, polypeptide and the like are obtained through enzymolysis reaction and enzyme deactivation treatment of the compound protease, and then the chicken essence seasoning with low salt content, enough delicate flavor and rich nutrition is prepared through a Maillard reaction compounding process, so that the chicken flavor of the product is greatly improved, and meanwhile, the production cost is reduced.
It should be understood that the above-mentioned embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The thin-salt original-taste chicken essence seasoning is characterized by comprising the following components in parts by weight:
15-20 parts of chicken skeleton, 3-12 parts of chicken breast, 0.1-0.5 part of compound protease, 0.6-1.0 part of Maillard reaction auxiliary material and 3-9 parts of water.
2. The thin-salt primary-flavor chicken essence seasoning of claim 1, comprising the following components in parts by weight:
16-19 parts of chicken skeleton, 5-9 parts of chicken breast, 0.2-0.4 part of compound protease, 0.7-0.9 part of Maillard reaction auxiliary material and 5-7 parts of water.
3. The thin-salt primary-flavor chicken essence seasoning of claim 1, comprising the following components in parts by weight:
18 parts of chicken skeleton, 7 parts of chicken breast, 0.3 part of compound protease, 0.8 part of Maillard reaction auxiliary material and 6 parts of water.
4. The thin-salt primary-taste chicken essence seasoning according to claim 1, wherein the complex protease is a mixture of alkaline protease and flavourzyme in a weight ratio of 1: 1.
5. The thin-salt primary-taste chicken essence seasoning according to claim 1, wherein the compound protease is a mixture of papain and flavourzyme in a weight ratio of 1: 1.
6. The thin-salt original-flavor chicken essence seasoning according to claim 1, wherein the compound protease is a mixture of alkaline protease, papain and flavourzyme in a weight ratio of (1-2) to 1 to (1-2).
7. The thin-salt primary-flavor chicken essence seasoning according to claim 1, wherein the maillard reaction auxiliary material consists of the following components in parts by weight: 150 parts of glucose, 200 parts of cysteine, 80 parts of glycine, 120 parts of alanine, 70 parts of chicken oil and 10 parts of refined salt.
8. A method for preparing the thin-salt primary-taste chicken essence seasoning according to any one of claims 1 to 7, comprising the steps of:
1) pretreatment of raw materials: crushing the chicken skeleton and the chicken breast by a meat grinder, and mixing; adding water, uniformly stirring, and heating to 55-60 ℃ to obtain a raw material mixed solution;
2) enzymolysis: adding compound protease into the raw material mixed liquor, carrying out enzymolysis reaction for 3-3.5 h, and sieving with a 80-mesh sieve to obtain an enzymolysis liquid;
3) enzyme deactivation treatment: taking the enzymolysis liquid, removing the surface layer chicken oil, and carrying out constant temperature treatment at the temperature of 75-95 ℃ for 10-25 min;
4) maillard reaction: adding Maillard reaction auxiliary materials into the enzyme-inactivated enzymolysis liquid, reacting for 90min at the temperature of 121 ℃, and carrying out spray drying treatment on the obtained reaction liquid to obtain the thin-salt original-taste chicken essence seasoning.
9. The method of preparing a thin-salt primary-flavor chicken essence seasoning of claim 8, wherein the pore size of the meat grinder in the step 1) is 5 mm.
10. The method for preparing a thin-salt primary-taste chicken essence seasoning according to claim 8, wherein the enzymatic hydrolysis reaction conditions in the step 3) are ph6.5 to 7.5 and temperature 55 to 60 ℃.
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