CN115669908A - Ginger, onion and chicken paste essence and preparation method thereof - Google Patents
Ginger, onion and chicken paste essence and preparation method thereof Download PDFInfo
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Abstract
The invention provides a ginger-onion chicken paste essence and a preparation method thereof, wherein the ginger-onion chicken paste essence comprises the following raw materials: 78-115 parts of thermal reaction chicken cream and 0.1-0.2 part of chicken essence; the strong chicken flavor is generated through the Maillard reaction, and then the flavor collision of the special flavor of the sand ginger is combined, so that the prepared seasoning paste has the flavor of opening the stomach widely and thick and lasting fragrance. The ginger-onion chicken paste essence can be widely applied to prefabricated vegetables, meat products, bean products, puffed foods and the like, enriches the taste of leisure foods, provides strong technical support for enriching the taste of innovative foods, and has wide application prospect and market competitiveness.
Description
Technical Field
The invention belongs to the technical field of practical essence, and particularly relates to ginger, onion and chicken paste essence and a preparation method thereof.
Background
The Kaempferia galanga is rhizome of Kaempferia plant of Zingiberaceae, and is mainly produced in Guangxi, guangdong, hainan, taiwan, yunnan, fujian, etc. The Kaempferia galanga has unique fragrance, and can improve the fresh taste of meat and remove the fishy smell of the meat. The characteristic lays a foundation for the seasoning in cooking. And secondly, the Kaempferia galanga is rich in diphenyl heptane, flavonoids, trace elements and the like, wherein the kaempferol and the kaempferide have the functions of reducing blood fat and resisting tumors. Therefore, the Kaempferia galanga is also widely applied to medicines and some health care products.
The ginger, onion and chicken are well known in Guangdong dishes, are famous with the special flavors of the sand ginger, the red onion, the onion and the garlic and the special strong fresh fragrance of the fresh chicken, and are popular with eaters. In Guangzhou, almost every cantonese dish house is well-known, and along with the development of tourism industry, the famous cantonese dish of ginger, onion and chicken is gradually known all over the country.
At present, few researches on the flavor of the ginger onion chicken are available, and no report on the essence of the ginger onion chicken paste is available.
Disclosure of Invention
The present invention has been made to solve at least one of the above-mentioned problems occurring in the prior art. Therefore, the ginger-onion chicken paste essence provided by the invention is an important module in salty essences, and aims to break through the traditional taste, and continuously tries to find new food flavor; the ginger, onion and chicken paste essence can be widely applied to prefabricated vegetables, meat products, bean products, puffed foods and the like, so that the taste of leisure food is enriched, and a strong technical support is provided for enriching and innovating the taste of food.
The second aspect of the invention provides a preparation method of ginger, onion and chicken paste essence, which has a simple process and easily meets processing conditions.
The third aspect of the invention provides application of the ginger-onion chicken paste essence.
According to the first aspect of the invention, the ginger-onion chicken paste essence comprises the following raw materials in parts by weight: 78 to 115 parts of thermal reaction chicken cream and 0.1 to 0.2 part of chicken essence base.
In some embodiments of the invention, the raw materials of the thermally reactive chicken paste comprise, by weight:
64 to 100 portions of ginger onion chicken hot reactant, 3 to 5 portions of acetylated distarch adipic acid, 10 to 15 portions of distilled water, 1 to 3 portions of corn starch and 0.05 to 0.15 portion of potassium sorbate.
In some embodiments of the invention, the raw materials of the ginger onion chicken hot reactant comprise, by weight: 25 to 35 parts of distilled water, 25 to 35 parts of spice essence, 5 to 8 parts of salt, 5 to 8 parts of monosodium glutamate, 3 to 5.5 parts of maltodextrin, 2 to 4 parts of white granulated sugar, 1 to 6 parts of chicken breast enzymatic hydrolysate, 1 to 3 parts of chicken fat, 0.5 to 1 part of D-xylose, 0.5 to 1 part of glucose, 0.6 to 0.9 part of L-cysteine, 0.3 to 0.6 part of disodium ribonucleotide, 0.3 to 0.6 part of delicate flavor compound seasoning, and 0.02 to 0.05 part of D, L-methionine.
In some preferred embodiments of the present invention, the spice-based raw materials include, by weight: 50-55 parts of fresh sand ginger, 30-35 parts of distilled water, 3-5 parts of onion, 2-4 parts of garlic, 2-3 parts of onion and 1-2 parts of ginger.
In some more preferred embodiments of the present invention, the spice flavor-based raw materials include, by weight: 54 parts of fresh sand ginger, 35 parts of distilled water, 5 parts of onion, 3 parts of garlic, 2 parts of onion and 1 part of ginger.
In some preferred embodiments of the present invention, the chicken breast enzymolysis liquid comprises the following raw materials by weight: 80 to 90 parts of chicken breast, 15 to 20 parts of distilled water, 0.07 to 0.10 part of flavourzyme, 0.02 to 0.05 part of papain, 0.003 to 0.006 part of butyl hydroxy anisole and 0.003 to 0.006 part of butyl hydroquinone.
In some more preferred embodiments of the present invention, the flavourzyme employs novifin protease.
In some more preferred embodiments of the present invention, the chicken breast enzymolysis solution comprises the following raw materials by weight: 85 parts of chicken breast, 17 parts of distilled water, 0.08 part of novacin protease, 0.03 part of papain, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone.
In the invention, the chicken breast enzymolysis liquid, reducing sugar, amino acid and spice base are taken as main thermal reaction raw materials to determine the main base taste, and then food additives such as thickening agent, emulsifying agent, flavoring agent and the like and chicken base are added to prepare the state and the flavor of the paste, so that the paste essence with special pungent flavor such as fresh sand ginger, onion flavor and the like and strong chicken flavor is finally obtained.
According to the second aspect of the invention, the preparation method of the ginger-onion chicken paste essence comprises the following steps:
and mixing the thermal reaction chicken cream and the chicken essence according to the proportion of the first aspect to obtain the ginger-onion chicken cream essence.
In some embodiments of the invention, the preparation of the thermally reactive chicken paste comprises the steps of: according to the mixture ratio of the first aspect,
s1, mixing salt, monosodium glutamate, L-cysteine, D, L-methionine, D-xylose, oral glucose, chicken oil, distilled water, chicken breast enzymatic hydrolysate, maltodextrin, disodium ribonucleotide, delicate flavor compound seasoning, white granulated sugar and spice essence, and stirring for reaction to obtain a ginger-onion chicken thermal reactant;
and S2, mixing the hot reactant of the chicken with ginger and shallot in the S1 with distilled water, potassium sorbate, corn starch and acetylated distarch adipic acid, and stirring for gelatinization to obtain the hot reaction chicken paste.
In the invention, the characteristic flavor of spices such as ginger, scallion and the like which are more natural and original in taste can be obtained by using the fresh spice base as a thermal reaction raw material; the chicken breast enzymolysis liquid is compounded with reducing sugar and amino acid to carry out Maillard reaction, so that meat fragrance can be generated, and the characteristic flavor of real chicken is obtained; when the chicken essence is added to sublimate the characteristic flavor of chicken, some foreign flavors generated by the paste during the thermal reaction can be covered.
In some preferred embodiments of the present invention, the temperature of the stirring reaction of S1 is 80-85 ℃ and the time is 30-35 min.
In some preferred embodiments of the present invention, the temperature of stirring and pasting of S2 is 85-90 ℃ and the time is 15-20 min.
In some preferred embodiments of the present invention, the preparation method of the chicken breast enzymolysis liquid described in S1 comprises the following steps:
taking chicken breast according to the proportion of the first aspect, mincing, mixing with distilled water, papain, novacin protease, butyl hydroxy anisole and butyl hydroquinone, heating, keeping the temperature, stirring and sieving to obtain the chicken breast enzymatic hydrolysate.
In some preferred embodiments of the present invention, the temperature of the heat preservation is 55 ℃ to 60 ℃, and the time of the heat preservation and stirring is 2h to 5h.
In some preferred embodiments of the invention, the mesh size of the screen is 15 to 30 mesh.
In some preferred embodiments of the present invention, the preparation method of the spice base of S1 is: according to the proportion of the first aspect, the raw sand ginger, the distilled water, the onion, the garlic, the onion and the ginger are mixed and stirred to obtain the spice base.
In some preferred embodiments of the present invention, the stirring speed is 800rpm to 1000rpm for 3min to 5min.
The beneficial effects of the invention are as follows:
the ginger onion chicken paste essence provided by the invention is intended to break through the traditional taste, and continuous attempts are made to find new food flavor, so that the flavor of the ginger onion chicken paste essence provided by the invention is very close to that of a ginger onion chicken obtained by cooking.
The paste essence obtained by the Maillard reaction is an important module in the savory essence, and the process is simpler, and the processing conditions are easier to meet.
The invention can be widely applied to prepared dishes, meat products, bean products, puffed foods and the like, enriches the taste of leisure foods and provides a strong technical support for enriching the taste of innovative foods.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments to fully understand the objects, features and effects of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and those skilled in the art can obtain other embodiments without inventive effort based on the embodiments of the present invention, and all embodiments are within the protection scope of the present invention.
Example 1
The embodiment prepares the ginger-onion-chicken paste essence, and the specific process is as follows:
(1) Weighing 5 parts of dry salt, 5 parts of monosodium glutamate, 0.6 part of L-cysteine, 0.02 part of D, L-methionine, 0.5 part of D-xylose, 0.5 part of oral glucose, 1 part of chicken fat, 15 parts of distilled water, 3 parts of chicken breast enzymatic hydrolysate, 3 parts of maltodextrin, 0.3 part of disodium ribonucleotide, 0.3 part of delicate flavor compound seasoning, 2 parts of white granulated sugar and 28 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and 450rpm for 30-35 minutes, and cooling to 60-65 ℃ after the reaction is finished to obtain a ginger onion chicken thermal reactant;
(2) Preparing a heat reaction ginger, onion and chicken paste: uniformly mixing 64.22 parts of the thermal reactant prepared in the step (1), 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid according to the parts by weight, heating, stirring and pasting at the temperature of 85-90 ℃ and 600rpm for 15-20 minutes, and cooling to 60 ℃ to obtain a thermal reaction ginger, onion and chicken paste;
(3) Counting according to the parts by weight, taking 78.97 parts of the thermal reaction ginger onion chicken paste prepared in the step (2) and 0.1 part of chicken essence, stirring for 10min at the rotating speed of 600rpm, sealing after passing through a colloid mill, and packaging to obtain the ginger onion chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat, stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymolysis liquid.
The spice base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, and stirring with a stirrer at 800-1000rpm for 5min to obtain spice base.
Example 2
The embodiment prepares the ginger-onion-chicken paste essence, and the specific process is as follows:
(1) Weighing 8 parts of dry salt, 8 parts of monosodium glutamate, 0.9 part of L-cysteine, 0.05 part of D, L-methionine, 1 part of D-xylose, 1 part of oral glucose, 3 parts of chicken fat, 23 parts of distilled water, 6 parts of chicken breast enzymolysis liquid, 5.5 parts of maltodextrin, 0.6 part of disodium ribonucleotide, 0.6 part of delicate flavor compound seasoning, 4 parts of white granulated sugar and 35 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and 450rpm for 30-35 minutes, cooling to 60-65 ℃ after the reaction is finished, and obtaining a ginger, onion and chicken thermal reactant;
(2) Preparing the heat reaction ginger-onion chicken paste: uniformly mixing 96.65 parts of the thermal reactant prepared in the step (1), 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid according to the parts by weight, heating, stirring and pasting at the temperature of 85-90 ℃ and 600rpm for 15-20 minutes, and cooling to 60 ℃ to obtain a thermal reaction ginger, onion and chicken paste;
(3) And (3) counting according to parts by weight, taking 111.4 parts of the thermal reaction ginger onion chicken paste prepared in the step (2) and 0.2 part of chicken essence, uniformly mixing, grinding by a colloid mill, sealing and packaging to obtain the ginger onion chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat and stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymatic hydrolysate.
The spice essence base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, and stirring with a stirrer at 800-1000rpm for 5min to obtain spice base.
Example 3
The embodiment prepares the ginger-onion-chicken paste essence, and the specific process is as follows:
(1) Weighing 6 parts of dry salt, 6 parts of monosodium glutamate, 0.7 part of L-cysteine, 0.05 part of D, L-methionine, 1 part of D-xylose, 1 part of oral glucose, 2 parts of chicken fat, 20 parts of distilled water, 5 parts of chicken breast enzymolysis liquid, 4.5 parts of maltodextrin, 0.5 part of disodium ribonucleotide, 0.5 part of delicate flavor compound seasoning, 3 parts of white granulated sugar and 31 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and the rpm of 450 for 30-35 minutes, cooling to 60-65 ℃ after the reaction is finished, and obtaining the scallion chicken thermal reactant;
(2) Preparing the heat reaction ginger-onion chicken paste: according to the weight parts, 81.25 parts of the prepared thermal reactant in the step (1), 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid are uniformly mixed, heated, stirred and gelatinized at the temperature of 85-90 ℃ and 600rpm for 15-20 minutes, and cooled to 60 ℃ to obtain the thermal reaction ginger, onion and chicken paste;
(3) Counting according to the parts by weight, taking 96.00 parts of the thermal reaction ginger, onion and chicken paste prepared in the step (2) and 0.15 part of chicken essence, uniformly mixing, grinding by a colloid mill, sealing and packaging to obtain the ginger, onion and chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat and stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymatic hydrolysate.
The spice base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, and stirring with a stirrer at 800-1000rpm for 5min to obtain spice base.
Comparative example 1
The comparative example prepares the ginger-onion chicken paste essence, and is different from the example 3 in that the chicken essence base is not added, and the specific process is as follows:
(1) Weighing 6 parts of dry salt, 6 parts of monosodium glutamate, 0.7 part of L-cysteine, 0.05 part of D, L-methionine, 1 part of D-xylose, 1 part of oral glucose, 2 parts of chicken fat, 20 parts of distilled water, 5 parts of chicken breast enzymolysis liquid, 4.5 parts of maltodextrin, 0.5 part of disodium ribonucleotide, 0.5 part of delicate flavor compound seasoning, 3 parts of white granulated sugar and 31 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and the rpm of 450 for 30-35 minutes, cooling to 60-65 ℃ after the reaction is finished, and obtaining the scallion chicken thermal reactant;
(2) Preparing the heat reaction ginger-onion chicken paste: uniformly mixing 81.25 parts of the thermal reactant prepared in the step (1), 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid according to the parts by weight, heating, stirring and pasting at the temperature of 85-90 ℃ at 600rpm for 15-20 minutes, and cooling to 60 ℃ to obtain a thermal reaction ginger onion chicken paste;
(3) Counting according to parts by weight, taking 96.00 parts of the thermal reaction ginger onion chicken paste prepared in the step (2) and 0 part of chicken essence, uniformly mixing, grinding by a colloid mill, sealing and packaging to obtain the ginger onion chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat and stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymatic hydrolysate.
The spice base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, stirring with a stirrer at 800-1000rpm for 5min to obtain spice essence base.
Comparative example 2
The comparative example prepares the ginger-onion chicken paste essence, and is different from the example 3 in that the chicken breast enzymolysis liquid is not added, and the specific process is as follows:
(1) Weighing 6 parts of dry salt, 6 parts of monosodium glutamate, 0.7 part of L-cysteine, 0.05 part of D, L-methionine, 1 part of D-xylose, 1 part of oral glucose, 2 parts of chicken fat, 20 parts of distilled water, 0 part of chicken breast enzymolysis liquid, 4.5 parts of maltodextrin, 0.5 part of disodium ribonucleotide, 0.5 part of delicate flavor compound seasoning, 3 parts of white granulated sugar and 31 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and 450rpm for 30-35 minutes, cooling to 60-65 ℃ after the reaction is finished, and obtaining a ginger, onion and chicken thermal reactant;
(2) Preparing the heat reaction ginger-onion chicken paste: uniformly mixing 76.25 parts of the thermal reactant prepared in the step (1) with 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid in parts by weight, heating, stirring and pasting at the temperature of 85-90 ℃ and 600rpm for 15-20 minutes, and cooling to 60 ℃ to obtain a thermal reaction ginger, onion and chicken paste;
(3) And (3) counting according to parts by weight, taking 91 parts of the thermal reaction ginger onion chicken paste prepared in the step (2) and 0.15 part of chicken essence, uniformly mixing, grinding by a colloid mill, sealing and packaging to obtain the ginger onion chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat, stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymolysis liquid.
The spice base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, and stirring with a stirrer at 800-1000rpm for 5min to obtain spice base.
Comparative example 3
Compared with the embodiment 3, the ginger-onion chicken paste essence prepared in the comparative example is characterized in that the input proportion of the spice essence base is too low, and the specific process is as follows:
(1) Weighing 6 parts of dry salt, 6 parts of monosodium glutamate, 0.7 part of L-cysteine, 0.05 part of D, L-methionine, 1 part of D-xylose, 1 part of oral glucose, 2 parts of chicken fat, 20 parts of distilled water, 5 parts of chicken breast enzymolysis liquid, 4.5 parts of maltodextrin, 0.5 part of disodium ribonucleotide, 0.5 part of delicate flavor compound seasoning, 3 parts of white granulated sugar and 20 parts of spice essence, uniformly mixing, putting into a reaction kettle, stirring and heating, stirring and reacting at the temperature of 80-85 ℃ and the rpm of 450 for 30-35 minutes, cooling to 60-65 ℃ after the reaction is finished, and obtaining the scallion chicken thermal reactant;
(2) Preparing the heat reaction ginger-onion chicken paste: uniformly mixing 70.25 parts of the thermal reactant prepared in the step (1), 10.65 parts of distilled water, 0.1 part of potassium sorbate, 1 part of corn starch and 3 parts of acetylated distarch adipic acid according to the parts by weight, heating, stirring and pasting at the temperature of 85-90 ℃ at 600rpm for 15-20 minutes, and cooling to 60 ℃ to obtain a thermal reaction ginger onion chicken paste;
(3) Counting according to parts by weight, taking 85 parts of the thermal reaction ginger onion chicken paste prepared in the step (2) and 0.15 part of chicken essence, uniformly mixing, grinding by a colloid mill, sealing and packaging to obtain the ginger onion chicken paste essence.
The chicken breast enzymolysis liquid in the step (1) is prepared by the following method, wherein 85 parts of chicken breast are cut into small pieces, the small pieces are ground by a meat grinder and then are put into an enzymolysis tank. Adding 17 parts of distilled water, 0.03 part of papain, 0.08 part of novacin protease, 0.005 part of butyl hydroxy anisole and 0.005 part of butyl hydroquinone into an enzymolysis tank, heating to 58 ℃ while stirring, preserving heat, stirring for 4 hours, and sieving by a 20-mesh sieve to obtain the chicken breast enzymolysis liquid.
The spice base in the step (1) is characterized by being prepared from the following components in parts by weight: 54 parts of fresh sand ginger, 5 parts of onion, 2 parts of onion, 1 part of ginger, 3 parts of garlic and 35 parts of distilled water. Mixing, and stirring with a stirrer at 800-1000rpm for 5min to obtain spice base.
Test examples
Sensory evaluation of ginger-onion chicken paste essence
15 sensory evaluators (8 women and 7 men aged 20 to 35 years) were invited to score the ginger onion chicken paste essence of the examples and the comparative examples of the present invention for sensory evaluation according to the following criteria:
the score 1 indicates the weakest, the score 9 indicates the strongest, and the indexes of sensory evaluation comprise the base taste and meat feeling, the chicken flavor, the ginger and onion flavor, harmony and overall preference. The scores of the sensory evaluators were averaged after removing 1 highest score and 1 lowest score, and the scoring results are shown in table 1 below.
TABLE 1 sensory evaluation score
| Meat feeling with bottom taste | Chicken flavor | Ginger and shallot flavor | Coordination of | Overall preference | |
| Example 1 | 7.0 | 7.1 | 7.2 | 7.2 | 7.3 |
| Example 2 | 7.7 | 7.6 | 7.8 | 7.5 | 7.5 |
| Example 3 | 7.6 | 7.5 | 7.4 | 7.8 | 7.7 |
| Comparative example 1 | 6.9 | 5.3 | 7.4 | 5.2 | 5.1 |
| Comparative example 2 | 5.0 | 6.6 | 7.4 | 5.4 | 5.3 |
| Comparative example 3 | 7.1 | 7.2 | 6.4 | 6.1 | 6.0 |
As can be seen from table 1, comparative example 1 and example 3 in the case where the quality of the input material is identical to that of the input material except for the chicken essence base, comparative example 1 was low in the score of example 3 of the present invention in terms of chicken flavor because the chicken essence base has an increased characteristic flavor of chicken, masking the off-flavor and unpleasant odor generated from the heat-reacted chicken cream. In the comparative example 1, no chicken essence is added, so that the characteristic flavor of the paste cannot be enhanced, the foreign flavor in the paste cannot be masked, the chicken flavor is influenced, the paste has low harmony, and the preference of the paste is reduced. In comparative example 2, in which the chicken breast enzymolysis liquid is not added compared with example 3, and the quality of the rest input materials is completely consistent with that of the input materials, the score of the chicken breast enzymolysis liquid in the comparative example 2 on the bottom taste and the chicken flavor is lower than that in example 3, because the chicken breast enzymolysis liquid contains abundant amino acids, and the amino acids have Maillard reaction with the added glucose and xylose to generate meat taste so as to enrich the bottom taste in the paste body and the characteristic flavor of chicken. In the comparative example 2, the chicken breast enzymolysis liquid is not added, so that the bottom taste in the paste is insufficient, the chicken flavor is insufficient, and the reduction of the compatibility of the paste and the low likability are influenced. Comparative example 3 and example 3 in the case where the quality of the charged materials is identical to that of the charged materials except for the spice essence, comparative example 3 is low in the value of example 3 of the present invention because the quality of the spice essence charged determines the ginger essence in the paste, and when the spice essence charged ratio is too low, the ginger essence in the paste is greatly reduced. The indexes in the practice example of the invention have higher scores, so that the ginger-onion chicken paste essence prepared by the invention has strong chicken flavor and is complementary with the special fragrance of the sand ginger, the onion, the garlic and the onion.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments, and various changes can be made without departing from the gist of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Claims (10)
1. The ginger, onion and chicken paste essence is characterized by comprising the following raw materials in parts by weight: 78 to 115 parts of thermal reaction chicken paste and 0.1 to 0.2 part of chicken essence base.
2. The ginger, onion and chicken paste essence according to claim 1, wherein the thermal reaction chicken paste comprises the following raw materials in parts by weight: 64 to 100 portions of ginger onion chicken hot reactant, 3 to 5 portions of acetylated distarch adipic acid, 10 to 15 portions of distilled water, 1 to 3 portions of corn starch and 0.05 to 0.15 portion of potassium sorbate.
3. The ginger onion chicken paste essence according to claim 2, wherein the ginger onion chicken hot reactant comprises the following raw materials in parts by weight: 25 to 35 parts of distilled water, 25 to 35 parts of spice essence, 5 to 8 parts of salt, 5 to 8 parts of monosodium glutamate, 3 to 5.5 parts of maltodextrin, 2 to 4 parts of white granulated sugar, 1 to 6 parts of chicken breast enzymolysis liquid, 1 to 3 parts of chicken fat, 0.5 to 1 part of D-xylose, 0.5 to 1 part of glucose, 0.6 to 0.9 part of L-cysteine, 0.3 to 0.6 part of flavor development nucleotide disodium, 0.3 to 0.6 part of delicate flavor compound seasoning and 0.02 to 0.05 part of D, L-methionine.
4. The ginger, onion and chicken paste essence according to claim 3, wherein the spice base comprises the following raw materials in parts by weight: 50 to 55 parts of fresh sand ginger, 30 to 35 parts of distilled water, 3 to 5 parts of onion, 2 to 4 parts of garlic, 2 to 3 parts of onion and 1 to 2 parts of ginger.
5. The ginger, onion and chicken paste essence according to claim 3, wherein the chicken breast enzymatic hydrolysate comprises the following raw materials in parts by weight: 80 to 90 parts of chicken breast, 15 to 20 parts of distilled water, 0.07 to 0.10 part of flavourzyme, 0.02 to 0.05 part of papain, 0.003 to 0.006 part of butyl hydroxy anisole and 0.003 to 0.006 part of butyl hydroquinone.
6. The method for preparing the ginger-onion chicken paste essence according to any one of claims 1 to 5, wherein the heat-reaction chicken paste and the chicken essence base are mixed according to the mixture ratio to obtain the ginger-onion chicken paste essence.
7. The method of claim 6, wherein the preparation of the thermally reactive chicken paste comprises the steps of:
s1, mixing salt, monosodium glutamate, L-cysteine, D, L-methionine, D-xylose, oral glucose, chicken oil, distilled water, chicken breast enzymatic hydrolysate, maltodextrin, disodium ribonucleotide, delicate flavor compound seasoning, white granulated sugar and spice essence according to the mixture ratio, and stirring for reaction to obtain a reactant of the scallion chicken;
and S2, mixing the hot reactant of the chicken with ginger and shallot in the S1 with distilled water, potassium sorbate, corn starch and acetylated distarch adipic acid, and stirring for gelatinization to obtain the hot reaction chicken paste.
8. The method for preparing the essence of the ginger, onion and chicken paste as claimed in claim 7, wherein the temperature of the stirring reaction in S1 is 80-85 ℃ and the time is 30-35 min.
9. The preparation method of the ginger, onion and chicken paste essence according to claim 7, wherein the temperature of stirring and gelatinization in S2 is 85-90 ℃ and the time is 15-20 min.
10. The use of the ginger onion chicken paste essence of any one of claims 1 to 5 in food.
Priority Applications (1)
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| CN102326770A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken flavoring produced by thermal reaction and preparation method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
| CN108968003A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of roast chicken paste essence and preparation method thereof |
| CN111418813A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Coconut chicken paste essence and preparation method thereof |
| CN113632961A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Chicken paste essence with pickled peppers and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102326770A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken flavoring produced by thermal reaction and preparation method thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
| CN108968003A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of roast chicken paste essence and preparation method thereof |
| CN111418813A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Coconut chicken paste essence and preparation method thereof |
| CN113632961A (en) * | 2021-07-16 | 2021-11-12 | 江西华宝食品有限公司 | Chicken paste essence with pickled peppers and preparation method thereof |
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