CN105105076A - Roast chicken essence and preparation method thereof - Google Patents
Roast chicken essence and preparation method thereof Download PDFInfo
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- CN105105076A CN105105076A CN201510436154.XA CN201510436154A CN105105076A CN 105105076 A CN105105076 A CN 105105076A CN 201510436154 A CN201510436154 A CN 201510436154A CN 105105076 A CN105105076 A CN 105105076A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000004365 Protease Substances 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000001014 amino acid Nutrition 0.000 claims abstract description 6
- 150000001413 amino acids Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000004475 Arginine Substances 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000004471 Glycine Substances 0.000 claims abstract description 5
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims abstract description 5
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004472 Lysine Substances 0.000 claims abstract description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 5
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000018417 cysteine Nutrition 0.000 claims abstract description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229940024606 amino acid Drugs 0.000 claims description 5
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 229960002433 cysteine Drugs 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229960003487 xylose Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 235000019419 proteases Nutrition 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 4
- 241000125175 Angelica Species 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003337 fertilizer Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012437 perfumed product Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention relates to a roast chicken essence and a preparation method thereof. The roast chicken essence is prepared from, by weight, 100 to 200 parts of chicken skeleton hydrolysate, 2 to 5 parts of glucose, 1 to 2 parts of xylose, 2 to 4 parts of glycine, 1 to 3 parts of vitamin B1, 1 to 3 parts of cysteine, 0.5 to 1 part of lysine, 5 to 12 parts of chicken oil, 0.2 to 0.5 part of radix angelicae powder, 5 to 10 parts of table salt, 5 to 10 parts of monosodium glutamate, 0.5 to 1.5 parts of leucine, 5 to 10 parts of Hydrolyzed Vegetable Protein powder, and 0.3 to 0.5 part of arginine. According to the preparation method, fresh chicken skeleton is taken as a main raw material, and the roast chicken essence is obtained via cooking, protease hydrolysis, and a series of thermal reactions with amino acids and reducing sugars; the roast chicken essence is thick in mouthfeel, and strong in meat flavour; and aftertaste lasts long.
Description
Technical field
The present invention relates to a kind of essence, especially relate to a kind of roast chicken essence and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, people to the requirement of food flavor and variation also more and more higher, chicken essence plays considerable effect in food flavor, the object of this invention is to provide a kind of roast chicken essence and preparation method thereof, be applied to field of food, improve the fragrance of perfumed products, meet consumer demand.
The present invention utilizes cooking skill, modern enzymolysis, Maillard reaction, and research and develop one and have roast chicken feature and give prominence to, mouthfeel is abundant, the roast chicken essence of lasting taste.
Summary of the invention
The object of this invention is to provide a kind of roast chicken essence and preparation method thereof.
The technical solution used in the present invention is:
A kind of roast chicken essence, is prepared by the raw material comprising following parts by weight:
Preferably, the raw material of this roast chicken essence also comprises I+G, cysteine hydrochloride one or both mixture wherein, wherein 0 < I+G≤0.6 part, 0 < cysteine hydrochloride≤2 part, above-mentioned number is parts by weight.
Preferably, described chicken carcasses hydrolyzate is prepared by the method comprised the steps: chicken carcasses is twisted into kindred gruel and is added to the water, boiling 1h, add protease after cooling, protease addition accounts for the 0.1%-1.5% of the rotten gross mass of kindred, heating after mixing, 50-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains chicken carcasses hydrolyzate.
Preferably, in described chicken carcasses hydrolyzate preparation, chicken carcasses kindred mass ratio that is rotten and water is 3:1.
Preferably, described protease is compound fertilizer production or papain.
Present invention also offers the preparation method of above-mentioned roast chicken essence, comprise the following steps: chicken carcasses hydrolyzate 100-200 part in reaction vessel, chicken fat 5-12 part, glucose 2-5 part, wood sugar 1-2 part, glycine 2-4 part, cysteine 1-3 part, VB11-3 parts, lysine 0.5-1 part, I+G0-0.6 part, cysteine hydrochloride 0-2 part, leucine 0.5-1.5 part, hydrolytic plant protein powder 5-10 part, root of Dahurain angelica powder 0.2-0.5 part, edible salt 5-10 part, monosodium glutamate 5-10 part, arginine 0.3-0.5 part, stirring makes amino acid and reduced sugar all dissolve, 98-110 DEG C is kept to react 1-2 hour, when being cooled to below 50 DEG C, roast chicken essence is obtained after crossing colloid mill emulsification.
Preferably, in this preparation method, described chicken carcasses hydrolyzate is prepared by the method comprised the steps: chicken carcasses is twisted into kindred gruel and is added to the water, boiling 1h, adds protease after cooling, protease addition accounts for the 0.1%-1.5% of the rotten gross mass of kindred, heating after mixing, 50-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains chicken carcasses hydrolyzate.
Preferably, in this preparation method, in described chicken carcasses hydrolyzate preparation, chicken carcasses kindred mass ratio that is rotten and water is 3:1.
Preferably, in this preparation method, described protease is compound fertilizer production or papain.
The beneficial effect that the present invention has:
Roast chicken essence of the present invention is with fresh chicken carcasses for primary raw material, and through culinary art, protease hydrolytic, then carry out the essence that a series of thermal response obtains with amino acid, reduced sugar etc., mouthfeel is abundant, and meat flavour is given prominence to, the roast chicken essence of lasting taste.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for roast chicken essence, comprises the steps:
1) preparation of chicken carcasses hydrolyzate
Chicken carcasses is twisted into kindred gruel, get the rotten 300g of chicken carcasses kindred, water 100g joins together in container and carries out boiling 1h, in the there-necked flask of the rear tape loaded agitator of cooling, add 0.4g compound fertilizer production, stirring reaction 1.5 hours at 55 DEG C, then 90 DEG C of enzymes 10 minutes of going out, cool for subsequent use, i.e. obtained chicken carcasses hydrolyzate.
2) preparation of roast chicken essence
Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add chicken carcasses hydrolyzate 100g, chicken fat 6g, glucose 3g, wood sugar 1g, cysteine 1g, cysteine hydrochloride 1g, VB11 .2g, glycine 2.5g, lysine 0.8g, I+G0.2g, leucine 0.5g, hydrolytic plant protein powder 5.5g, root of Dahurain angelica powder 0.3g, edible salt 6g, monosodium glutamate 6g, arginine 0.35g, stirs and amino acid and reduced sugar is all dissolved, and keeps 100 DEG C to react 1 hour, when being cooled to below 50 DEG C, after crossing colloid mill emulsification, obtain roast chicken essence.
Embodiment 2
A preparation method for roast chicken essence, comprises the steps:
1) preparation of chicken carcasses hydrolyzate
Chicken carcasses is twisted into kindred gruel, get the rotten 300g of chicken carcasses kindred, water 100g joins together in container and carries out boiling 1h, in the there-necked flask of the rear tape loaded agitator of cooling, add 0.4g papain, stirring reaction 2 hours at 50 DEG C, then 90 DEG C of enzymes 10 minutes of going out, cool for subsequent use, i.e. obtained chicken carcasses hydrolyzate.
2) preparation of roast chicken essence
Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add chicken carcasses hydrolyzate 100g, chicken fat 6g, glucose 3g, wood sugar 1g, cysteine 1.2g, VB11 .2g, glycine 2g, lysine 1g, I+G0.2g, leucine 0.5g, hydrolytic plant protein powder 6g, root of Dahurain angelica powder 0.3g, edible salt 6g, monosodium glutamate 6g, arginine 0.4g, stir and amino acid and reduced sugar all dissolved, keep 100 DEG C to react 1 hour, when being cooled to below 50 DEG C, after crossing colloid mill emulsification, obtain roast chicken essence.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to technical scheme of the present invention, every above embodiment is done according to technical spirit of the present invention any simple amendment, equivalent variations and modification, all still belong in the scope of technical scheme of the present invention.
Claims (5)
1. a roast chicken essence, is characterized in that: prepared by the raw material comprising following parts by weight:
2. a kind of roast chicken essence according to claim 1, it is characterized in that: the raw material of this roast chicken essence also comprises I+G, cysteine hydrochloride one or both mixture wherein, wherein 0 < I+G≤0.6 part, 0 < cysteine hydrochloride≤2 part, above-mentioned number is parts by weight.
3. a kind of roast chicken essence according to claim 1 or 2, it is characterized in that: described chicken carcasses hydrolyzate is prepared by the method comprised the steps: chicken carcasses is twisted into kindred gruel and is added to the water, boiling 1h, add protease after cooling, protease addition accounts for the 0.1%-1.5% of the rotten gross mass of kindred, heating after mixing, 50-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains chicken carcasses hydrolyzate.
4. the preparation method of a roast chicken essence, it is characterized in that: comprise the following steps: chicken carcasses hydrolyzate 100-200 part in reaction vessel, chicken fat 5-12 part, glucose 2-5 part, wood sugar 1-2 part, glycine 2-4 part, cysteine 1-3 part, VB11-3 parts, lysine 0.5-1 part, I+G0-0.6 part, cysteine hydrochloride 0-2 part, leucine 0.5-1.5 part, hydrolytic plant protein powder 5-10 part, root of Dahurain angelica powder 0.2-0.5 part, edible salt 5-10 part, monosodium glutamate 5-10 part, arginine 0.3-0.5 part, stirring makes amino acid and reduced sugar all dissolve, 98-110 DEG C is kept to react 1-2 hour, when being cooled to below 50 DEG C, roast chicken essence is obtained after crossing colloid mill emulsification.
5. the preparation method of a kind of roast chicken essence according to claim 4, it is characterized in that: described chicken carcasses hydrolyzate is prepared by the method comprised the steps: chicken carcasses is twisted into kindred gruel and is added to the water, boiling 1h, add protease after cooling, protease addition accounts for the 0.1%-1.5% of the rotten gross mass of kindred, heating after mixing, 50-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains chicken carcasses hydrolyzate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510436154.XA CN105105076A (en) | 2015-07-22 | 2015-07-22 | Roast chicken essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510436154.XA CN105105076A (en) | 2015-07-22 | 2015-07-22 | Roast chicken essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105076A true CN105105076A (en) | 2015-12-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510436154.XA Pending CN105105076A (en) | 2015-07-22 | 2015-07-22 | Roast chicken essence and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105105076A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614817A (en) * | 2015-12-23 | 2016-06-01 | 东莞市美拉德食品有限公司 | Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805331A (en) * | 2011-05-31 | 2012-12-05 | 东莞市美拉德食品有限公司 | Nutritional seasoning paste produced by biological catalysis technology and method thereof |
| CN103190593A (en) * | 2013-03-28 | 2013-07-10 | 天津春宇食品配料有限公司 | Roast chicken flavored powdery flavor and preparation method thereof |
| CN103238817A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Chick and mushroom stewing reaction essence and preparation method thereof |
| CN104351728A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Meat-flavor essence and preparation method thereof |
-
2015
- 2015-07-22 CN CN201510436154.XA patent/CN105105076A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805331A (en) * | 2011-05-31 | 2012-12-05 | 东莞市美拉德食品有限公司 | Nutritional seasoning paste produced by biological catalysis technology and method thereof |
| CN103190593A (en) * | 2013-03-28 | 2013-07-10 | 天津春宇食品配料有限公司 | Roast chicken flavored powdery flavor and preparation method thereof |
| CN103238817A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Chick and mushroom stewing reaction essence and preparation method thereof |
| CN104351728A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Meat-flavor essence and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614817A (en) * | 2015-12-23 | 2016-06-01 | 东莞市美拉德食品有限公司 | Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof |
| CN109463707A (en) * | 2018-10-31 | 2019-03-15 | 江苏雨润肉食品有限公司 | A kind of roast chicken flavouring material formula and its application method |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
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| RJ01 | Rejection of invention patent application after publication |