CN114747747A - Chicken essence and preparation method thereof - Google Patents
Chicken essence and preparation method thereof Download PDFInfo
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- CN114747747A CN114747747A CN202210301796.9A CN202210301796A CN114747747A CN 114747747 A CN114747747 A CN 114747747A CN 202210301796 A CN202210301796 A CN 202210301796A CN 114747747 A CN114747747 A CN 114747747A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 181
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 72
- 150000001875 compounds Chemical class 0.000 claims abstract description 64
- -1 compound amino acids Chemical class 0.000 claims abstract description 37
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 7
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 claims description 30
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims description 30
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 20
- 229940024606 amino acid Drugs 0.000 claims description 20
- 235000001014 amino acid Nutrition 0.000 claims description 20
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 20
- 229940093503 ethyl maltol Drugs 0.000 claims description 20
- 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 16
- ZHHYXNZJDGDGPJ-GCSGCOTJSA-N (2e)-nona-2,4-dienal Chemical compound CCCCC=C\C=C\C=O ZHHYXNZJDGDGPJ-GCSGCOTJSA-N 0.000 claims description 16
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 239000006002 Pepper Substances 0.000 claims description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims description 16
- 235000017804 Piper guineense Nutrition 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- 229940117916 cinnamic aldehyde Drugs 0.000 claims description 16
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims description 16
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 claims description 16
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000010649 ginger oil Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- ISXOBTBCNRIIQO-UHFFFAOYSA-N tetrahydrothiophene 1-oxide Chemical compound O=S1CCCC1 ISXOBTBCNRIIQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- AXMVYSVVTMKQSL-UHFFFAOYSA-N UNPD142122 Natural products OC1=CC=C(C=CC=O)C=C1O AXMVYSVVTMKQSL-UHFFFAOYSA-N 0.000 claims description 11
- 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 10
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 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
- 235000015278 beef Nutrition 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
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000002285 corn oil Substances 0.000 claims description 10
- 235000005687 corn oil Nutrition 0.000 claims description 10
- 239000000376 reactant Substances 0.000 claims description 10
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 229930182821 L-proline Natural products 0.000 claims description 6
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 6
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims description 6
- 235000013928 guanylic acid Nutrition 0.000 claims description 6
- 239000004226 guanylic acid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229960002429 proline Drugs 0.000 claims description 6
- 229960003495 thiamine Drugs 0.000 claims description 6
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 6
- 235000019157 thiamine Nutrition 0.000 claims description 6
- 239000011721 thiamine Substances 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 5
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N Methyl ethyl ketone Natural products CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 5
- 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 5
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229960002433 cysteine Drugs 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 229960001031 glucose Drugs 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000007613 environmental effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 14
- 239000003205 fragrance Substances 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 240000004760 Pimpinella anisum Species 0.000 description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 description 6
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 241000723347 Cinnamomum Species 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 230000000694 effects Effects 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
- 235000014347 soups Nutrition 0.000 description 2
- SATICYYAWWYRAM-DSSYRYGXSA-N (2E)-hepta-2,4-dienal Chemical compound CCC=C\C=C\C=O SATICYYAWWYRAM-DSSYRYGXSA-N 0.000 description 1
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 description 1
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 description 1
- VINFWNLYQUNBOU-UHFFFAOYSA-N 1-sulfanylbutan-2-one Chemical compound CCC(=O)CS VINFWNLYQUNBOU-UHFFFAOYSA-N 0.000 description 1
- IGYGQVOIUAUNSW-UHFFFAOYSA-N 3-methyl-2H-furan-3-thiol Chemical compound CC1(COC=C1)S IGYGQVOIUAUNSW-UHFFFAOYSA-N 0.000 description 1
- 244000141331 Amomum villosum Species 0.000 description 1
- STPCORIPQYEISU-UHFFFAOYSA-N C1=C(C(=CO1)S)C Chemical compound C1=C(C(=CO1)S)C STPCORIPQYEISU-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- DSXFPRKPFJRPIB-UHFFFAOYSA-N thiolan-3-one Chemical compound O=C1CCSC1 DSXFPRKPFJRPIB-UHFFFAOYSA-N 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
-
- 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 invention relates to the technical field of food production and processing, and discloses a chicken essence and a preparation method thereof, wherein the chicken essence comprises the following raw materials: chicken materials, edible oil, compound amino acids, compound spices and compound edible spices. According to the chicken essence and the preparation method thereof, the chicken essence is composed of a chicken material, edible oil, compound amino acids, compound spices and compound edible spices, wherein the chicken material is selected from chilled chicken, a chicken bone extract and a chicken fat extract, so that the utilization efficiency of chicken is improved, and the purpose of environmental protection is realized.
Description
Technical Field
The invention relates to the technical field of food production and processing, in particular to chicken essence and a preparation method thereof.
Background
The chicken essence is a compound seasoning for enhancing freshness and fragrance, which is prepared from raw materials of chilled chicken, chicken bones and eggs. Can be used in all occasions using monosodium glutamate, and can achieve the effect when being added into dishes, soup and wheaten food in a proper amount. The chicken essence contains sodium glutamate and various amino acids. It is a common seasoning which can increase the appetite of people and provide certain nutrition.
However, the chicken essence in the prior art is generally simple and single to prepare, is directly prepared by carrying out enzymolysis and drying on chicken, firstly has no fragrance with unique taste, cannot improve appetite and desire for purchase of eaters, and secondly cannot keep the taste and flavor during actual eating.
Therefore, the chicken essence and the preparation method thereof are provided.
Disclosure of Invention
The invention mainly solves the technical problems in the prior art and provides chicken essence and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme that the chicken essence comprises the following raw materials:
a chicken material;
edible oil;
a complex amino acid;
compound spices;
compounding with edible spice.
Preferably, the chicken material comprises 10-50 parts of ice fresh chicken, 20-35 parts of chicken bone extract and 10-15 parts of chicken fat extract, and the edible oil comprises 5-15 parts of beef bone oil, 3-12 parts of corn oil and 4-16 parts of chicken bone oil.
Preferably, the compound amino acid comprises 3-4 parts of cysteine, 0.6-0.7 part of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, 2.5-5 parts of L-cysteine hydrochloride and 1-3 parts of xylose, and the compound amino acid also comprises guanylic acid, thiamine and L-proline, wherein the guanylic acid is 0.6-0.9 part, the thiamine is 0.3-0.4 part, and the L-proline is 1.5-3.5 parts.
Preferably, the compound spices are prepared by mixing aniseed, pepper, cinnamon, clove, pepper, dried orange peel, ginger, garlic, fennel and amomum villosum.
Preferably, the complex flavorant includes 2-methyl-3-furanthiol, 2-methyltetrahydrofuran thiol, 2, 4-decadienal, trans-2, 4-nonadienal, 2, 4-heptadienal, furfural, anisic aldehyde, cinnamaldehyde, mercaptobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil, and related solvents.
Preferably, the 2-methyl-3-furanthiol is 20-35 parts, the 2-methyl-tetrahydrofuran thiol is 25-45 parts, the tetrahydrothiophene-3-one is 5-9 parts, the ethyl maltol is 15-35 parts, the furanone is 35-75 parts, the concentration of 2, 4-decadienal is 8-12%, the concentration of 2, 4-decadienal is 2-3 parts, the concentration of trans-2, 4-nonadienal is 8-12%, the concentration of trans-2, 4-nonadienal is 1-3 parts, the concentration of furfural is 10%, furfural, anisic aldehyde, cinnamic aldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine and distilled ginger oil are all 2-4%, wherein the anisic aldehyde is 2-3 parts, the cinnamic aldehyde is 1-2 parts, the thiobutanone is 1.5-2 parts, 0.5-2 parts of tetrahydrothiophenone, 1.5-2 parts of furanone, 1.2-3 parts of MCP, 1-1.5 parts of ethyl maltol, 2-2.5 parts of 2-acetylpyrazine and 3-5 parts of distilled ginger oil.
Preferably, the aniseed accounts for 5% of the total amount of the compound spices, the pepper accounts for 5% of the total amount of the compound spices, the cinnamon accounts for 5% of the total amount of the compound spices, the clove accounts for 5% of the total amount of the compound spices, the pepper accounts for 10% of the total amount of the compound spices, the dried orange peel accounts for 5% of the total amount of the compound spices, the ginger accounts for 10% of the total amount of the compound spices, the garlic accounts for 5% of the total amount of the compound spices, the fennel accounts for 5% of the total amount of the compound spices, and the fructus amomi accounts for 5% of the total amount of the compound spices.
A preparation method of chicken essence comprises the following working steps:
the first step is as follows: taking 10-50 parts of chilled chicken, mincing by a mincing machine, cooking the minced chicken, cooling, adding protease for enzymolysis, and stirring at a constant temperature for 30 minutes during enzymolysis for 2-3 hours to obtain enzymolysis chicken juice;
the second step: putting the enzymatic chicken juice obtained in the first step, chicken bone extract, chicken fat extract, beef bone oil, corn oil, chicken bone oil and water into a reaction kettle for mixing reaction, and reducing the mixture into saccharides to obtain a chicken juice reactant;
the third step: mixing the chicken extract reactant compound amino acid, compound spice and compound edible spice obtained in the third step to obtain a mixture;
The fourth step: and grinding the colloid of the mixture obtained in the third step to obtain chicken paste, emulsifying the colloid chicken paste, and performing spray drying by a homogenizer to obtain the chicken essence.
Preferably, the cooking condition in the first step is cooking at 110-150 ℃ for 20-30 minutes, wherein the temperature is reduced and cooled to be below 45 ℃.
Advantageous effects
The invention provides chicken essence and a preparation method thereof. The method has the following beneficial effects:
(1) the chicken essence disclosed by the invention comprises a chicken material, edible oil, compound amino acid, compound spices and compound edible spices, wherein the chicken material is selected from chilled chicken, a chicken bone extract and a chicken fat extract, so that the utilization efficiency of the chicken is improved, and the aim of environmental protection is fulfilled.
(2) The chicken essence material comprises trans-2, 4-decadienal, trans-2, 4-nonadienal and trans-2, 4-heptadienal, so that the flavor of the chicken essence is improved, and the appetite of eaters can be improved.
(3) The compound spice of the chicken essence is formed by mixing aniseed, pepper, cassia bark, clove, pepper, dried orange peel, ginger, garlic, fennel and fructus amomi, and the aniseed, the pepper, the cassia bark, the clove, the pepper, the dried orange peel, the ginger, the garlic, the fennel and the fructus amomi improve the fragrance of the chicken essence, so that the chicken essence generates unique fragrance and improves the taste of the chicken essence.
Detailed Description
All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows: a chicken essence and a preparation method thereof, in particular to a chicken essence, which comprises the following raw materials:
a chicken material;
edible oil;
a complex amino acid;
compound spices;
compounding with edible spice.
The chicken material comprises 35 parts of iced chicken, 30 parts of chicken bone extract and 10 parts of chicken fat extract, and the edible oil comprises 5 parts of beef bone oil, 3 parts of corn oil and 4 parts of chicken bone oil.
The compound amino acid comprises 3-4 parts of cysteine, 0.6-0.7 part of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, 2.5-5 parts of L-cysteine hydrochloride and 1-3 parts of xylose, and also comprises 0.6-0.9 part of guanylic acid, 0.3-0.4 part of thiamine and 1.5-3.5 parts of L-proline.
The compound edible spice comprises 2-methyl-3-furanthiol, 2-methyltetrahydrofuran thiol, 2, 4-decadienal, trans-2, 4-nonadienal, 2, 4-heptadienal, furfural, anisic aldehyde, cinnamaldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil and related solvents.
20-35 parts of 2-methyl-3-furanthiol, 25-45 parts of 2-methyl-tetrahydrofuran thiol, 5-9 parts of tetrahydrothiophene-3-ketone, 15-35 parts of ethyl maltol, 35-75 parts of furanone, 8-12% of 2, 4-decadienal, 2-3 parts of 2, 4-decadienal, 8-12% of trans-2, 4-nonadienal, 1-3% of trans-2, 4-nonadienal, 10% of furfural, 2-4% of furfural, anisic aldehyde, cinnamic aldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine and distilled ginger oil, wherein the concentrations of anisic aldehyde, cinnamic aldehyde and thiobutanone are all 2-4%, the anisic aldehyde is 2-3 parts, the cinnamic aldehyde is 1-2 parts, the thiobutanone is 1.5-2 parts, 0.5-2 parts of tetrahydrothiophenone, 1.5-2 parts of furanone, 1.2-3 parts of MCP, 1-1.5 parts of ethyl maltol, 2-2.5 parts of 2-acetylpyrazine and 3-5 parts of distilled ginger oil.
A preparation method of chicken essence comprises the following working steps:
the first step is as follows: taking 35 parts of chilled chicken, mincing the chilled chicken by a mincing machine, stewing the minced chicken, cooling, adding protease for enzymolysis, and stirring at a constant temperature for 30 minutes for 2-3 hours to obtain enzymolysis chicken juice;
The second step: putting the enzymatic chicken juice obtained in the first step, chicken bone extract, chicken fat extract, beef bone oil, corn oil, chicken bone oil and water into a reaction kettle for mixing reaction, and reducing the mixture into saccharides to obtain a chicken juice reactant;
the third step: mixing the chicken extract reactant compound amino acid, compound spice and compound edible spice obtained in the third step to obtain a mixture;
the fourth step: and grinding the colloid of the mixture obtained in the third step to obtain chicken paste, emulsifying the colloid chicken paste, and performing spray drying by a homogenizer to obtain the chicken essence.
The cooking condition in the first step is cooking for 20-30 minutes at 110-.
The chicken essence disclosed by the invention is composed of a chicken material, edible oil, compound amino acids, compound spices and compound edible spices, wherein the chicken material is selected from chilled chicken, a chicken bone extract and a chicken fat extract, so that the utilization efficiency of the chicken is improved, and the aim of environmental protection is fulfilled.
The second embodiment: a chicken essence and a preparation method thereof, the chicken essence comprises the following raw materials:
a chicken material;
edible oil;
a complex amino acid;
compound spices;
compounding with edible spice.
The chicken material comprises 50 parts of iced chicken, 35 parts of chicken bone extract and 15 parts of chicken fat extract, and the edible oil comprises 15 parts of beef bone oil, 12 parts of corn oil and 16 parts of chicken fat extract.
The compound amino acid comprises 3-4 parts of cysteine, 0.6-0.7 part of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, 2.5-5 parts of L-cysteine hydrochloride and 1-3 parts of xylose, and also comprises 0.6-0.9 part of guanylic acid, 0.3-0.4 part of thiamine and 1.5-3.5 parts of L-proline.
The compound edible spice comprises 2-methyl-3-furanthiol, 2-methyltetrahydrofuran thiol, 2, 4-decadienal, trans-2, 4-nonadienal, 2, 4-heptadienal, furfural, anisic aldehyde, cinnamaldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil and related solvents.
20-35 parts of 3-methyl-3-furanthiol, 25-45 parts of 2-methyl tetrahydrofuran thiol, 5-9 parts of tetrahydrothiophene-3-ketone, 15-35 parts of ethyl maltol, 35-75 parts of furanone, 8-12% of 2, 4-decadienal, 2-3 parts of 2, 4-decadienal, 8-12% of trans-2, 4-nonadienal, 1-3 parts of trans-2, 4-nonadienal, 10% of furfural, 2-4% of furfural, anisic aldehyde, cinnamic aldehyde, thio butanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine and distilled ginger oil, wherein the anisic aldehyde is 2-3 parts, the cinnamic aldehyde is 1-2 parts, the thio butanone is 1.5-2 parts, 0.5-2 parts of tetrahydrothiophenone, 1.5-2 parts of furanone, 1.2-3 parts of MCP, 1-1.5 parts of ethyl maltol, 2-2.5 parts of 2-acetylpyrazine and 3-5 parts of distilled ginger oil.
A preparation method of chicken essence comprises the following working steps:
the first step is as follows: taking 50 parts of chilled chicken, mincing the frozen fresh chicken by a mincing machine, stewing the minced chicken, cooling, adding protease for enzymolysis, and stirring for 30 minutes in a heat preservation manner during the enzymolysis process, wherein the enzymolysis time is 2-3 hours, so as to prepare enzymolysis chicken juice;
The second step: putting the enzymatic chicken juice obtained in the first step, chicken bone extract, chicken fat extract, beef bone oil, corn oil, chicken bone oil and water into a reaction kettle for mixing reaction, and reducing the mixture into saccharides to obtain a chicken juice reactant;
the third step: mixing the chicken extract reactant compound amino acid, compound spice and compound edible spice obtained in the third step to obtain a mixture;
the fourth step: and grinding the colloid of the mixture obtained in the third step to obtain chicken paste, emulsifying the colloid chicken paste, and performing spray drying by a homogenizer to obtain the chicken essence.
The cooking condition in the first step is cooking for 20-30 minutes at 110-150 ℃, wherein the temperature is reduced and cooled to be below 45 ℃.
Example three: a chicken essence and a preparation method thereof, in particular to a chicken essence, which comprises the following raw materials:
a chicken material;
edible oil;
a complex amino acid;
compound spices;
compounding with edible spice.
The chicken material comprises 50 parts of iced chicken, 35 parts of chicken bone extract and 15 parts of chicken fat extract, and the edible oil comprises 15 parts of beef bone oil, 12 parts of corn oil and 16 parts of chicken fat extract.
The compound amino acid comprises 3-4 parts of cysteine, 0.6-0.7 part of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, 2.5-5 parts of L-cysteine hydrochloride and 1-3 parts of xylose, and also comprises 0.6-0.9 part of guanylic acid, 0.3-0.4 part of thiamine and 1.5-3.5 parts of L-proline.
The compound spice is prepared by mixing fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, flos Caryophylli, fructus Piperis, pericarpium Citri Tangerinae, rhizoma Zingiberis recens, Bulbus Allii, fructus Foeniculi, and fructus Amomi.
The compound edible spice comprises 2-methyl-3-furanthiol, 2-methyltetrahydrofuran thiol, 2, 4-decadienal, trans-2, 4-nonadienal, 2, 4-heptadienal, furfural, anisic aldehyde, cinnamaldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil and related solvents.
20-35 parts of 4-methyl-3-furanthiol, 25-45 parts of 2-methyl tetrahydrofuran thiol, 5-9 parts of tetrahydrothiophene-3-ketone, 15-35 parts of ethyl maltol, 35-75 parts of furanone, 8-12% of 2, 4-decadienal, 2-3 parts of 2, 4-decadienal, 8-12% of trans-2, 4-nonadienal, 1-3 parts of trans-2, 4-nonadienal, 10% of furfural, 2-4% of furfural, anisic aldehyde, cinnamic aldehyde, thio butanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine and distilled ginger oil, wherein the anisic aldehyde is 2-3 parts, the cinnamic aldehyde is 1-2 parts, the thio butanone is 1.5-2 parts, 0.5-2 parts of tetrahydrothiophenone, 1.5-2 parts of furanone, 1.2-3 parts of MCP, 1-1.5 parts of ethyl maltol, 2-2.5 parts of 2-acetylpyrazine and 3-5 parts of distilled ginger oil.
The spice accounts for 5% of the total amount of the compound spice, the pepper accounts for 5% of the total amount of the compound spice, the cassia accounts for 5% of the total amount of the compound spice, the clove accounts for 5% of the total amount of the compound spice, the pepper accounts for 10% of the total amount of the compound spice, the tangerine peel accounts for 5% of the total amount of the compound spice, the ginger accounts for 10% of the total amount of the compound spice, the garlic accounts for 5% of the total amount of the compound spice, the fennel accounts for 5% of the total amount of the compound spice, and the fructus amomi accounts for 5% of the total amount of the compound spice.
A preparation method of chicken essence comprises the following working steps:
the first step is as follows: taking 50 parts of chilled chicken, mincing by a mincing machine, cooking the minced chicken, cooling, adding protease for enzymolysis, and stirring at a constant temperature for 30 minutes for 2-3 hours to obtain enzymolysis chicken juice;
the second step: putting the enzymatic chicken juice obtained in the first step, chicken bone extract, chicken fat extract, beef bone oil, corn oil, chicken bone oil and water into a reaction kettle for mixing reaction, and reducing the mixture into saccharides to obtain a chicken juice reactant;
the third step: mixing the chicken extract reactant compound amino acid, compound spice and compound edible spice obtained in the third step to obtain a mixture;
The fourth step: and grinding the colloid of the mixture obtained in the third step to obtain chicken paste, emulsifying the colloid chicken paste, and performing spray drying by a homogenizer to obtain the chicken essence.
The cooking condition in the first step is cooking for 20-30 minutes at 110-150 ℃, wherein the temperature is reduced and cooled to be below 45 ℃.
The chicken essence disclosed by the invention consists of chicken materials, edible oil, compound amino acids, compound spices and compound edible spices, wherein the chicken materials are selected from fresh chicken, a chicken bone extract and a chicken fat extract, so that the utilization efficiency of chicken is improved, and the aim of environmental protection is fulfilled.
The chicken essence material comprises trans-trans 2, 4-decadienal, trans-trans 2, 4-nonadienal and trans-trans 2, 4-heptadienal, so that the flavor of the chicken essence is improved, and the appetite of eaters can be improved.
The compound spice of the chicken essence is prepared by mixing aniseed, pepper, cassia bark, clove, pepper, dried orange peel, ginger, garlic, fennel and fructus amomi, and the aniseed, the pepper, the cassia bark, the clove, the pepper, the dried orange peel, the ginger, the garlic, the fennel and the fructus amomi improve the fragrance of the chicken essence, so that the chicken essence generates unique fragrance and improves the taste of the chicken essence.
The preparation method of the chicken essence combines the traditional cooking method, preferably selects the composite spice, and prepares the chicken essence through enzymolysis reaction concentration and Maillard reaction, so that the prepared chicken essence has strong fragrance, high fidelity and good fragrance retention, and the sensory evaluation of the chicken essence is obviously superior to that of the conventional chicken essence on the market, and the chicken essence can be widely used for soup bases, seasonings, leisure food and the like. By using the preparation method of the chicken essence, the consumption of pure chicken can be reduced, and the cost is saved by 15%.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A chicken essence is characterized in that: the method comprises the following raw materials:
a chicken material;
edible oil;
a complex amino acid;
compound spices;
compounding with edible spice.
2. The chicken essence according to claim 1, wherein the chicken essence comprises the following components: the chicken material comprises 10-50 parts of ice fresh chicken, 20-35 parts of chicken bone extract and 10-15 parts of chicken fat extract, and the edible oil comprises 5-15 parts of beef bone oil, 3-12 parts of corn oil and 4-16 parts of chicken bone oil.
3. The chicken essence according to claim 1, wherein the chicken essence comprises the following components: the compound amino acid comprises 3-4 parts of cysteine, 0.6-0.7 part of glycine, 5.5-7 parts of glucose monohydrate, 3-3.5 parts of L-glycine, 2-3 parts of D-ribose, 2.5-5 parts of L-cysteine hydrochloride and 1-3 parts of xylose, and also comprises 0.6-0.9 part of guanylic acid, 0.3-0.4 part of thiamine and 1.5-3.5 parts of L-proline.
4. The chicken essence according to claim 1, wherein the chicken essence comprises the following components: the compound spice is prepared by mixing fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, flos Caryophylli, fructus Piperis, pericarpium Citri Tangerinae, rhizoma Zingiberis recens, Bulbus Allii, fructus Foeniculi, and fructus Amomi.
5. The chicken essence according to claim 1, wherein the chicken essence comprises the following components: the composite edible spice comprises 2-methyl-3-furanthiol, 2-methyltetrahydrofuran thiol, 2, 4-decadienal, trans-2, 4-nonadienal, 2, 4-heptadienal, furfural, anisic aldehyde, cinnamaldehyde, thio butanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine, distilled ginger oil and related solvents.
6. The chicken essence of claim 5, which is characterized in that: the preparation method comprises the following steps of 20-35 parts of 2-methyl-3-furanthiol, 25-45 parts of 2-methyl tetrahydrofuran thiol, 5-9 parts of tetrahydrothiophene-3-ketone, 15-35 parts of ethyl maltol, 35-75 parts of furanone, 8-12% of 2, 4-decadienal, 2-3 parts of 2, 4-decadienal, 8-12% of trans-2, 4-nonadienal, 1-3 parts of trans-2, 4-nonadienal, 10% of furfural, 2-3% of furfural, anisic aldehyde, cinnamic aldehyde, thiobutanone, tetrahydrothiophenone, furanone, MCP, ethyl maltol, 2-acetylpyrazine and distilled ginger oil, wherein the concentrations of anisic aldehyde, cinnamic aldehyde and thiobutanone are 2-3 parts and 1-2 parts of thiobutanone and 1.5-2 parts of thiobutanone, 0.5-2 parts of tetrahydrothiophenone, 1.5-2 parts of furanone, 1.2-3 parts of MCP, 1-1.5 parts of ethyl maltol, 2-2.5 parts of 2-acetylpyrazine and 3-5 parts of distilled ginger oil.
7. The chicken essence according to claim 4, wherein the chicken essence comprises the following components: the spice accounts for 5% of the total amount of the compound spices, the pepper accounts for 5% of the total amount of the compound spices, the cassia bark accounts for 5% of the total amount of the compound spices, the clove accounts for 5% of the total amount of the compound spices, the pepper accounts for 10% of the total amount of the compound spices, the dried orange peel accounts for 5% of the total amount of the compound spices, the ginger accounts for 10% of the total amount of the compound spices, the garlic accounts for 5% of the total amount of the compound spices, the fennel accounts for 5% of the total amount of the compound spices, and the fructus amomi accounts for 5% of the total amount of the compound spices.
8. A preparation method of chicken essence is characterized by comprising the following steps: the method comprises the following working steps:
the first step is as follows: taking 10-50 parts of chilled chicken, mincing by a mincing machine, cooking the minced chicken, cooling, adding protease for enzymolysis, and stirring for 30 minutes in a heat preservation manner during the enzymolysis process, wherein the enzymolysis time is 2-3 hours, so as to prepare enzymolysis chicken juice;
the second step is that: putting the enzymatic chicken juice obtained in the first step, chicken bone extract, chicken fat extract, beef bone oil, corn oil, chicken bone oil and water into a reaction kettle for mixing reaction, and reducing the mixture into saccharides to obtain a chicken juice reactant;
The third step: mixing the chicken extract reactant compound amino acid, compound spices and compound edible spices obtained in the third step to obtain a mixture;
the fourth step: and (4) grinding the colloid of the mixture obtained in the third step to obtain chicken paste, emulsifying the colloid chicken paste, and performing spray drying by using a homogenizer to obtain the chicken essence.
9. The preparation method of the chicken essence of claim 8, which is characterized by comprising the following steps: the cooking condition in the first step is cooking for 20-30 minutes at 110-.
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