CN104996965B - A kind of salt-free chicken paste essence and preparation method thereof - Google Patents
A kind of salt-free chicken paste essence and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of salt-free chicken paste essence and preparation method thereof, and specifically, the present invention provides a kind of preparation method of salt-free chicken paste essence, includes the following steps and 1) digests：In a manner that infusion combines enzymolysis, the content of protein and free amino acid is high；2) it reacts：Water and chicken fat are added in, promotes to be reacted under the action of object in Maillard reaction, wherein Maillard reaction promotes object to include L cysteine hydrochlorides, ribose, L proline, DL methionine, xylose, vitamin B1, Dextrose Monohydrate, L glycine；3) it emulsifies：Converted starch, maltodextrin, monoglyceride, lecithin, water, I+G, chicken fat, chicken perfume base is added in be emulsified.Active ingredient is that perfume ingredient is able to effectively emulsify and embed into it in salt-free chicken paste essence provided by the invention, and moisture is few in system, and the growth that can effectively inhibit bacteria is unlikely to deteriorate, and fragrance is stronger.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of salt-free chicken paste essence and preparation method thereof.
Background technology
Chicken paste is using new fresh chicken meat, chicken bone, egg as fresh adding compound made of raw material, the food dressing of flavouring.Production
Product are widely used in the food-processing industries such as meat products, seasoning, snack food, and are used for all fields of chickens' extract
It closes, effect can be reached in right amount by adding in dish, soup, wheaten food.Chicken paste amino acid containing there are many, it is can to increase people
Appetite, and certain nutrition can be provided, be widely used in food processing industry and catering trade.
Existing chicken paste production is usually by chicken and chicken bone after enzymolysis, after Maillard reaction, is emulsified
It forms, because lotion product moisture limits, it is numerous to inhibit bacteria to be typically necessary higher salt content requirement (12-15%)
Grow, high salinity to the health of people there are certain potential threat, and high salinity to the use of chicken paste essence bring compared with
More limitations, for the food that some inherently contain salt, and because of the limitation of salt content, are not suitable for when post-production
The high chicken paste essence of salt content is added again.And the chicken paste essence product for having some salt-free currently on the market, but because fresh-keeping
It guarantees the quality requirement, needs by adding preservative or using cold chain transportation and storage, the former is unfavorable for health, and the latter is of high cost.
Invention content
The defects of to overcome the prior art, the purpose of the present invention is to provide a kind of nothings do not added salinity, be unlikely to deteriorate
Salt chicken paste essence and preparation method thereof.
To achieve the above object, the technical solution adopted in the present invention is as follows：
A kind of preparation method of salt-free chicken paste essence, includes the following steps：
1) it digests：The crushing of bone mud machine is crossed after taking 25-35 parts of Fresh Grade Breast and 25-30 parts of clean choppeds of chicken carcasses, adds 40-50 parts
Water after infusion 1h, crosses colloid mill and obtains colloid chicken extract；0.08-0.12 parts of alkali protease, flavor albumen are added in into colloid chicken extract
0.02-0.08 parts of 0.04-0.07 parts of enzyme and neutral proteinase are digested, and chicken juice is obtained by filtration in enzyme deactivation after enzymolysis；
2) it reacts：The chicken juice that 60 parts of steps 1) is taken to prepare adds in Maillard reaction and promotes object, 10 parts of water, 10 parts of chicken fat,
Maillard reaction is carried out at 95-100 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promote object include 1.8 parts of L-cysteine hydrochloride, 2 parts of ribose, 2.5 parts of L-PROLINE,
1.5 parts of DL- METHIONINE, 2 parts of xylose, vitamin B10.6 part, 6 parts of Dextrose Monohydrate, 2.2 parts of L- glycine；
3) it emulsifies：Take the chicken reactant described in 55-70 parts of steps 2), add in 1-3 parts of yeast extract, 5-7 parts of white sugar,
12-18 parts of monosodium glutamate, 3-4 parts of converted starch, 1.5-2.5 parts of maltodextrin, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin,
0.3-0.6 parts of CMC, 5-10 parts of water, 0.5-0.7 parts of I+G, 1.8-2.2 parts of chicken fat, 0.1-0.3 parts of sodium Diacetate and chicken are fragrant
1-1.5 parts of base after mixing emulsifying, filters and salt-free chicken paste essence is made；
In above step, the raw material is by weight.
Preferably, first adding in alkali protease in the step 1) in colloid chicken extract enzymolysis process, after digesting 3h, then add
Enter flavor protease and neutral proteinase, continue to digest 3h completion enzymolysis.
Preferably, in the step 1), hydrolysis temperature is 55 DEG C, and enzyme-removal temperature is 90 DEG C.
Preferably, in the step 1), filtered after enzyme deactivation using 40 mesh screens.
Preferably, in the step 2), Maillard reaction promotes object to include 1.5-2 parts of L-cysteine hydrochloride, core
1.5-2.5 parts sugared, 2-3 parts of L-PROLINE, 0.5-2.0 parts of DL- METHIONINE, 1.5-2.5 parts of xylose, vitamin B1 0.5-0.8
Part, 5.5-7 parts of Dextrose Monohydrate, 2-2.5 parts of L- glycine.
Preferably, in the step 3), 3-4 portions of converted starches, 1.5-2.5 portions of maltodextrins are taken, add 5-10 parts of cold water
Dissolving, obtains suspension；Take the chicken reactant described in 55-70 parts of steps 2), add in 1-3 parts of yeast extract, 5-7 parts of white sugar,
12-18 parts of monosodium glutamate, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin, 0.3-0.6 parts of CMC, 0.5-0.7 parts of I+G, chicken fat
1-1.5 parts of 1.8-2.2 parts, 0.1-0.3 parts of sodium Diacetate and chicken perfume base, are stirred and are heated to 85-95 DEG C, be slowly added to
Suspension is stated, after mixing emulsifying, filters and salt-free chicken paste essence is made.
Preferably, in the step 3), 3-4 portions of converted starches, 1.5-2.5 portions of maltodextrins are taken, add 5-10 parts of cold water
Dissolving, obtains suspension；Take the chicken reactant described in 55-70 parts of steps 2), add in 1-3 parts of yeast extract, 5-7 parts of white sugar,
12-18 parts of monosodium glutamate, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin, 0.3-0.6 parts of CMC, 0.5-0.7 parts of I+G, chicken fat
1.8-2.2 parts and 0.1-0.3 parts of sodium Diacetate, are stirred and are heated to 85-95 DEG C, are slowly added to above-mentioned suspension, and mixing is equal
After matter emulsifies 30 minutes, 55-60 DEG C of 1-1.5 parts of chicken perfume base of addition is cooled to, heat preservation continues emulsification 20-25 minutes, filtering system
Obtain salt-free chicken paste essence.
Preferably, in step 3), the salt-free chicken paste essence is crossed colloid mill and is packaged after crossing 40 mesh sieve.
Another object of the present invention is to provide the salt-free chicken paste of the preparation method of above-mentioned salt-free chicken paste essence production
Essence.
The present invention has following technique effect relative to the prior art：
1. the present invention using infusion combine digest by the way of, infusion process allow the nutrition such as chicken and the protein in chicken bone into
Point be fully dissolved out, enzymolysis process by the protein digestion of macromolecule into free amino acid, in the nutrition for retaining chicken and chicken bone
Ingredient, and free aminoacid content is high, grab sample detection, chicken juice Glutamic Acid is not low not less than 0.68%, aspartic acid
It is not less than 0.33% not less than 0.22%, lysine in 0.42%, proline；
2. the present invention, which uses, directly adds amino acid to cause and promote Maillard reaction in mixture：Glucose and half Guang
Propylhomoserin reacts, and generates special meat-like flavor, glutamic acid and glucose response generation chocolate aroma, proline and glucose response
Generate it is light be charred albumen fragrance etc., a variety of fragrance coordinative roles of generation, and supplement the chicken perfume base of allotment, formed unique flavor
Chicken fragrance；
3. in the present invention, collocation monoglyceride, lecithin, chicken fat, maltodextrin, CMC, converted starch rationally control moisture,
Active constituent is able to effectively emulsify and embed, and has completely cut off bacterium and moisture, has been equipped with sodium Diacetate, restrained effectively bacterium
It generates and breeding, solves no product salt and guarantee the quality problem.
Specific embodiment
In following embodiment, if not otherwise specified, the raw material is accordingly to be regarded as commercially available.
The present invention provides a kind of salt-free chicken paste essence and preparation method thereof, specifically, the salt-free chicken paste essence
Preparation method includes the following steps：
A kind of preparation method of salt-free chicken paste essence, includes the following steps：
1) it digests：The crushing of bone mud machine is crossed after taking 25-35 parts of Fresh Grade Breast and 25-30 parts of clean choppeds of chicken carcasses, adds 40-50 parts
Water after infusion 1h, crosses colloid mill and obtains colloid chicken extract；0.08-0.12 parts of alkali protease, flavor albumen are added in into colloid chicken extract
0.02-0.08 parts of 0.04-0.07 parts of enzyme and neutral proteinase are digested, and chicken juice is obtained by filtration in enzyme deactivation after enzymolysis；
In this step, in a manner that infusion combines enzymolysis, infusion process allows the nutrition such as the protein in chicken and chicken bone
Ingredient is fully dissolved out, enzymolysis process by the protein digestion of macromolecule into free amino acid, in the battalion for retaining chicken and chicken bone
While forming point, free aminoacid content is high；
2) it reacts：The chicken juice that 45-60 parts of steps 1) is taken to prepare adds in Maillard reaction and promotes 8-16 parts of object, water 8-12
Part, 8-12 parts of chicken fat, Maillard reaction is carried out at 95-100 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promotes object to include L-cysteine hydrochloride, ribose, L-PROLINE, DL- METHIONINE, wood
Sugar, vitamin B1, Dextrose Monohydrate, L- glycine；
In this step, Maillard reaction promotes object effectively can cause and promote the Maillard reaction in reaction system, makes
It is formed selectively unique chicken flavor in a relatively short period of time；
3) it emulsifies：Take the chicken reactant described in 55-70 parts of steps 2), add in 1-3 parts of yeast extract, 5-7 parts of white sugar,
12-18 parts of monosodium glutamate, 3-4 parts of converted starch, 5-8 parts of maltodextrin, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin, CMC
0.3-0.6 parts, 5-10 parts of water, 0.5-0.7 parts of I+G, 1.8-2.2 parts of chicken fat, 0.1-0.3 parts of sodium Diacetate and chicken perfume base 1-
It 1.5 parts, after mixing emulsifying, filters and salt-free chicken paste essence is made；
In this step, collocation monoglyceride, lecithin, chicken fat, maltodextrin, CMC, converted starch rationally control moisture, living
Property ingredient is able to effectively emulsify and embed, and has completely cut off bacterium and moisture, has been equipped with sodium Diacetate, restrained effectively the production of bacterium
Raw and breeding solves no product salt and guarantees the quality problem.
In above step, the raw material is by weight.
Embodiment 1：
A kind of preparation method of salt-free chicken paste essence, includes the following steps：
1) it digests：The crushing of bone mud machine is crossed after taking 30 parts of Fresh Grade Breast and 28 parts of clean choppeds of chicken carcasses, adds 45 parts of water, infusion 1h
Afterwards, it crosses colloid mill and obtains colloid chicken extract；0.1 part of alkali protease, 0.05 part of flavor protease and neutrality are added in into colloid chicken extract
.05 parts of proteinase-10 is digested at 55 DEG C, and chicken juice is obtained by filtration in 90 DEG C of enzyme deactivation 10min, 40 mesh screens after enzymolysis；
2) it reacts：The chicken juice that 45 parts of steps 1) is taken to prepare adds in Maillard reaction and promotes object, 10 parts of water, 10 parts of chicken fat,
Maillard reaction is carried out at 98 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promote object include 1.8 parts of L-cysteine hydrochloride, 2 parts of ribose, 2.5 parts of L-PROLINE,
1.5 parts of DL- METHIONINE, 2 parts of xylose, vitamin B10.6 part, 6 parts of Dextrose Monohydrate, 2.2 parts of L- glycine；
3) it emulsifies：3.5 parts of converted starch, 2 parts of maltodextrin is taken to be dissolved in 8 parts of cold water, obtains suspension；Take 65 parts of step 2) institutes
The chicken reactant stated adds in 2 parts of yeast extract, 6 parts of white sugar, 15 parts of monosodium glutamate, 0.4 part of monoglyceride, 0.5 part of lecithin, CMC
1.2 parts of 0.4 part, 0.6 part of I+G, 2 parts of chicken fat, 0.2 part of sodium Diacetate and chicken perfume base, are stirred and are heated to 90 DEG C, slowly
Above-mentioned suspension is added in, in 90 DEG C of emulsifyings 1 hour, filters and salt-free chicken paste essence is made.
Embodiment 2
A kind of preparation method of salt-free chicken paste essence, includes the following steps：
1) it digests：The crushing of bone mud machine is crossed after taking 25 parts of Fresh Grade Breast and 30 parts of clean choppeds of chicken carcasses, adds 40 parts of water, infusion 1h
Afterwards, it crosses colloid mill and obtains colloid chicken extract；0.08 part of alkali protease is added in into colloid chicken extract, 55 DEG C carried out enzymolysis after 3 hours, then
It adds in 0.07 part of flavor protease and 0.02 part of neutral proteinase continues enzymolysis at 55 DEG C 3 hours, 90 DEG C of enzyme deactivations after enzymolysis
Chicken juice is obtained by filtration in 15min；
2) it reacts：The chicken juice that 50 parts of steps 1) is taken to prepare adds in Maillard reaction and promotes object, 15 parts of water, 12 parts of chicken fat,
Maillard reaction is carried out at 98 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promotes object to include 2 parts of L-cysteine hydrochloride, 2.5 parts of ribose, 3 parts of L-PROLINE, DL-
2 parts of methionine, 1.5 parts of xylose, vitamin B10.5 part, 7 parts of Dextrose Monohydrate, 2.5 parts of L- glycine；
3) it emulsifies：4 parts of converted starch, 2.5 parts of maltodextrin is taken to be dissolved in 10 parts of cold water, obtains suspension；Take 55 parts of steps 2)
The chicken reactant, add in 1 part of yeast extract, 7 parts of white sugar, 18 parts of monosodium glutamate, 0.3 part of monoglyceride, 0.3 part of lecithin,
0.3 part of CMC, 0.5 part of I+G, 2.2 parts of chicken fat, are stirred and are heated to 90 DEG C, be slowly added to above-mentioned suspension, in 90 DEG C
Matter emulsifies 30 minutes, is cooled to 60 DEG C and adds in 1 part of 0.1 part of sodium Diacetate and chicken perfume base, filters and salt-free chicken paste essence is made.
In above step, the raw material is by weight.
Embodiment 3
A kind of preparation method of salt-free chicken paste essence, includes the following steps：
1) it digests：The crushing of bone mud machine is crossed after taking 35 parts of Fresh Grade Breast and 25 parts of clean choppeds of chicken carcasses, adds 50 parts of water, infusion 1h
Afterwards, it crosses colloid mill and obtains colloid chicken extract；0.08 part of alkali protease, 0.07 part of flavor protease and neutrality are added in into colloid chicken extract
.02 parts of proteinase-10 is digested at 55 DEG C, and 90 DEG C of enzyme deactivation 15min, are obtained by filtration chicken juice after enzymolysis；
2) it reacts：The chicken juice that 70 parts of steps 1) is taken to prepare adds in Maillard reaction and promotes object, 10 parts of water, 8 parts of chicken fat,
Maillard reaction is carried out at 98 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promote object include 1.5 parts of L-cysteine hydrochloride, 1.5 parts of ribose, 2 parts of L-PROLINE,
0.5 part of DL- METHIONINE, 2.5 parts of xylose, vitamin B10.8 part, 5.5 parts of Dextrose Monohydrate, 2 parts of L- glycine；
3) it emulsifies：The chicken reactant described in 70 parts of steps 2) is taken, adds in 3 parts of yeast extract, 5 parts of white sugar, monosodium glutamate 12
Part, 3 parts of converted starch, 1.5 parts of maltodextrin, 5 parts of water, 0.5 part of monoglyceride, 0.6 part of lecithin, 0.6 part of CMC, I+G 0.7
Part, 1.8 parts of chicken fat, 0.3 part of sodium Diacetate and 1.5 parts of chicken perfume base, are stirred and are heated to 90 DEG C, be slowly added to above-mentioned suspended
Liquid in 90 DEG C of emulsifyings 30 minutes, is cooled to 60 DEG C of additions, and salt-free chicken paste essence is made in the filtering encapsulation of 40 mesh screens.
In above step, the raw material is by weight.
Product testing
The salt-free chicken paste essence prepared using the method described in embodiment 1-3 carries out quality inspection analysis, matter before packing
Examine result as shown in Table 1 and Table 2：
1 finished product microbiological indicator of table is examined
2 finished product sense index of table is examined
Tables 1 and 2 shows the salt-free chicken paste essence prepared using method provided by the invention, sense index and micro- life
Object index meets professional standard.
Detection of Stability
For detection 1-3 of the embodiment of the present invention described in method prepare salt-free chicken paste essence quality stability, into
Product carry out acceleration heat stabilization test.
Test method：Sample prepared by embodiment 1-3, packs, and is stored in 37 ± 2 DEG C of thermostatic drying chambers, in
It 7th day, 14 days, the 28th day, is detected, testing result is as shown in table 3：
Sense organ is tested after 3 heat storage of table
Microbiological test after 4 heat storage of table
As known from Table 3, before and after accelerating heat stabilization test, the color shape of sample prepared by embodiment 1-3, fragrance, fragrance are not
See apparent abatement, sense index meets the standard sample of same model with standard items；As known from Table 4, microbiological indicator has no bright
It is aobvious to increase, it is seen that salt-free chicken paste essence provided by the invention is not easy qualitative change, and fragrance component is not easy to be lost, and storage is stablized.
The above embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (5)
1. a kind of preparation method of salt-free chicken paste essence, which is characterized in that include the following steps：
1）Enzymolysis：The crushing of bone mud machine is crossed after taking 25-35 parts of Fresh Grade Breast and 25-30 parts of clean choppeds of chicken carcasses, adds 40-50 parts of water,
After infusion 1h, cross colloid mill and obtain colloid chicken extract；0.08-0.12 parts of alkali protease, flavor protease are added in into colloid chicken extract
0.04-0.07 parts are digested with 0.02-0.08 parts of neutral proteinase, enzyme deactivation after enzymolysis, specifically, the colloid chicken extract enzymolysis
Alkali protease is first added in the process, after digesting 3h, adds flavor protease and neutral proteinase, continues to digest 3h completion enzymes
Solution；Chicken juice is obtained by filtration；Wherein, hydrolysis temperature is 55 DEG C, and enzyme-removal temperature is 90 DEG C；It is filtered after enzyme deactivation using 40 mesh screens；
2）Reaction：Take 50-70 parts of steps 1）The chicken juice of preparation adds in Maillard reaction and promotes 8-16 parts of object, 8-12 parts of water, chicken
It is 8-12 parts oily, Maillard reaction is carried out at 95-100 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promotes object to include 1.5-2 parts of L-cysteine hydrochloride, 1.5-2.5 parts of ribose, L-PROLINE 2-3
Part, 0.5-2.0 parts of DL- METHIONINE, 1.5-2.5 parts of xylose, vitamin B10.5-0.8 parts, 5.5-7 parts of Dextrose Monohydrate, L- it is sweet
2-2.5 parts of propylhomoserin；
3）Emulsification：Take 55-70 parts of steps 2）The chicken reactant adds in 1-3 parts of yeast extract, 5-7 parts of white sugar, monosodium glutamate
12-18 parts, 3-4 parts of converted starch, 1.5-2.5 parts of maltodextrin, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin, CMC
0.3-0.6 parts, 5-10 parts of water, 0.5-0.7 parts of I+G, 1.8-2.2 parts of chicken fat, 0.1-0.3 parts of sodium Diacetate and chicken perfume base 1-
It 1.5 parts, after mixing emulsifying, filters and salt-free chicken paste essence is made；
In above step, the raw material is by weight.
2. the method as described in claim 1, which is characterized in that the step 3）In, take 3-4 portions of converted starches, 1.5-2.5 parts
Maltodextrin adds 5-10 parts of cold-water solutions, obtains suspension；Take 55-70 parts of steps 2）The chicken reactant adds in yeast and takes out
1-3 parts of extract, 5-7 parts of white sugar, 12-18 parts of monosodium glutamate, 0.3-0.5 parts of monoglyceride, 0.3-0.6 parts of lecithin, CMC 0.3-0.6
1.8-2.2 parts of part, 0.5-0.7 parts of I+G and chicken fat, are stirred and are heated to 85-95 DEG C, be slowly added to above-mentioned suspension, mix
After closing emulsifying 30 minutes, be cooled to 55-60 DEG C and add in 1-1.5 parts of 0.1-0.3 part of sodium Diacetate and chicken perfume base, keep the temperature after
Continuous emulsification 20-25 minutes, filters and salt-free chicken paste essence is made.
3. the method as described in claim 1, which is characterized in that in step 3), the salt-free chicken paste essence crosses colloid mill simultaneously
It is packaged after crossing 40 mesh sieve.
4. a kind of preparation method of salt-free chicken paste essence, which is characterized in that include the following steps：
1）Enzymolysis：The crushing of bone mud machine is crossed after taking 25-35 parts of Fresh Grade Breast and 25-30 parts of clean choppeds of chicken carcasses, adds 40-50 parts of water,
After infusion 1h, cross colloid mill and obtain colloid chicken extract；0.08-0.12 parts of alkali protease, flavor protease are added in into colloid chicken extract
0.04-0.07 parts are digested with 0.02-0.08 parts of neutral proteinase, enzyme deactivation after enzymolysis, specifically, the colloid chicken extract enzymolysis
Alkali protease is first added in the process, after digesting 3h, adds flavor protease and neutral proteinase, continues to digest 3h completion enzymes
Solution；Chicken juice is obtained by filtration；Wherein, hydrolysis temperature is 55 DEG C, and enzyme-removal temperature is 90 DEG C；It is filtered after enzyme deactivation using 40 mesh screens；
2）Reaction：Take 50-70 parts of steps 1）The chicken juice of preparation adds in Maillard reaction and promotes 8-16 parts of object, 8-12 parts of water, chicken
It is 8-12 parts oily, Maillard reaction is carried out at 95-100 DEG C, obtains chicken reactant after reaction；
The Maillard reaction promotes object to include 1.5-2 parts of L-cysteine hydrochloride, 1.5-2.5 parts of ribose, L-PROLINE 2-3
Part, 0.5-2.0 parts of DL- METHIONINE, 1.5-2.5 parts of xylose, vitamin B10.5-0.8 parts, 5.5-7 parts of Dextrose Monohydrate, L- it is sweet
2-2.5 parts of propylhomoserin；
3）Emulsification：3-4 portions of converted starches, 1.5-2.5 portions of maltodextrins are taken, adds 5-10 parts of cold-water solutions, obtains suspension；Take 55-
70 parts of steps 2）The chicken reactant adds in 1-3 parts of yeast extract, 5-7 parts of white sugar, 12-18 parts of monosodium glutamate, monoglyceride
0.3-0.5 parts, 0.3-0.6 parts of lecithin, 0.3-0.6 parts of CMC, 0.5-0.7 parts of I+G, 1.8-2.2 parts of chicken fat and chicken perfume base
It 1-1.5 parts, is stirred and is heated to 85-95 DEG C, be slowly added to above-mentioned suspension, after mixing emulsifying, filtering is made salt-free
Chicken paste essence；
In above step, the raw material is by weight.
5. the salt-free chicken paste essence of the preparation method production of salt-free chicken paste essence as described in claim any one of 1-4.
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| CN102461868A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Chicken paste and its production method |
| CN103750254A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Chicken essence and preparation method thereof |
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| US3660114A (en) * | 1967-04-12 | 1972-05-02 | Pfizer | Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5{40 -ribonucleotides |
| CN1294850C (en) * | 2003-10-10 | 2007-01-17 | 成坚 | Chicken meat concentrate and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102461868A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Chicken paste and its production method |
| CN103750254A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Chicken essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 现代食品工业高新技术在肉味香精中的应用;余勤;《中国调味品》;20050331(第3期);第9-14页 * |
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