CN110477345A - A kind of old hen flavoring and preparation method - Google Patents
A kind of old hen flavoring and preparation method Download PDFInfo
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- CN110477345A CN110477345A CN201910921632.4A CN201910921632A CN110477345A CN 110477345 A CN110477345 A CN 110477345A CN 201910921632 A CN201910921632 A CN 201910921632A CN 110477345 A CN110477345 A CN 110477345A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 71
- 239000000843 powder Substances 0.000 claims abstract description 41
- 102000004190 Enzymes Human genes 0.000 claims abstract description 35
- 108090000790 Enzymes Proteins 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 27
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 239000002773 nucleotide Substances 0.000 claims abstract description 23
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 20
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 19
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 19
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000000084 colloidal system Substances 0.000 claims abstract description 16
- 239000013618 particulate matter Substances 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 238000004945 emulsification Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 28
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 28
- 239000004223 monosodium glutamate Substances 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 27
- 241000234314 Zingiber Species 0.000 claims description 21
- 239000000725 suspension Substances 0.000 claims description 16
- 230000009849 deactivation Effects 0.000 claims description 12
- 240000001432 Calendula officinalis Species 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 101710159104 Flavor peptide Proteins 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 150000003384 small molecules Chemical class 0.000 abstract description 3
- 239000007921 spray Substances 0.000 abstract description 3
- 238000013268 sustained release Methods 0.000 abstract description 3
- 239000012730 sustained-release form Substances 0.000 abstract description 3
- 238000007792 addition Methods 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 210000000593 adipose tissue white Anatomy 0.000 abstract 1
- 235000019419 proteases Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 101150073877 egg-1 gene Proteins 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of old hen flavoring and preparation method, and preparing raw material includes fresh old hen, chicken leaf fat, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat, white sugar, protease and food flavor enzyme etc..The peculiar smell of old hen is removed by way of cleaning watery blood, atmospheric cooking, enzymatic hydrolysis and addition ginger juice.Protein in old hen soup can be hydrolyzed to small molecule flavor peptide and amino acid by enzymatic hydrolysis, to improve the rear taste and delicate flavour of product.Enzymolysis liquid crosses colloid mill, enzymolysis liquid, and with the emulsification pretreatment of the sapidity nucleotide disodium etc. each raw material to be mixed more uniform, so that old hen flavoring mellow in taste, strong, lasting fragrance, nature.By spray dried form, each raw material can be embedded, so that particulate matter keeps its original color to greatest extent, be lost to prevent nutritional ingredient from destroying with flavor, there is sustained release, lasting function.
Description
Technical field
The present invention relates to technical field of food preparation more particularly to a kind of old hen flavoring and preparation methods.
Background technique
Flavouring refers to the color that can increase dish, promotes appetite, and the accesary foods being beneficial to health make one
Indispensable supplement in diet.In general, flavouring according to flavor feel to be divided into savory agent flavouring, sweet taste flavouring,
Bitter taste flavouring, pungent flavor product sour seasoning, delicate flavour flavouring, fragrance flavouring and purpose compound flavour enhancer etc., wherein wind
Taste seasoning is one of delicate flavour flavouring.
With the development of society, the technique of food and the mouthfeel of various aspects are increasingly valued by people, food is not only
Only will be premised on health, mouthfeel is also very important, thus flavouring would generally be added in food during preparation.It is some
Meat-eating race condiment improves appetite if old hen seasoning can make some vegetarian diets more delicious.However existing old hen seasoning
Material, without removing peculiar smell, causes to contain peculiar smell in the seasoning of preparation during preparation.In addition, old hen seasoning is most
The bonding component of use increases the viscosity of seasoning, these bonding components, although harmless, often adhesive speed is too fast,
It solidifies quickly, is bonded together staple food, poor effect.
Summary of the invention
The present invention provides a kind of old hen flavoring and preparation method, is easily bonded with solving existing old hen seasoning
The problem of.
The present invention provides a kind of old hen flavoring, and the raw material for preparing of the old hen flavoring includes fresh old
Hen, chicken leaf fat, salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast fine powder, maltodextrin, monoglyceride,
Soybean protein isolate, chicken fat, pure water, white sugar and old hen chicken essence.
Prepare raw material based on above-mentioned, old hen flavoring to prepare raw material according to parts by weight include fresh old hen
90-110 parts, 3-7 parts of chicken leaf fat, 9-13 parts of salt, 12-18 parts of monosodium glutamate, 0.02-0.08 parts of the sapidity nucleotide disodium, yolk powder
1-5 parts, 0.5-1.5 parts of ginger juice, 0.5-1.5 parts of yeast fine powder, 9-15 parts of maltodextrin, 0.05-0.2 parts of monoglyceride, soybean
0.05-0.2 parts of protein isolate, 1-4 parts of chicken fat, 160-200 parts of pure water, 3-8 parts of white sugar, old hen chicken essence 0.05-0.2
Part .1-0.5 parts of proteinase-10 and 0.1-0.3 parts of food flavor enzyme.More preferably, old hen flavoring prepare raw material by
It include 100 parts of fresh old hen, 5 parts of chicken leaf fat, 11 parts of salt, 14 parts of monosodium glutamate, the sapidity nucleotide disodium 0.05 according to parts by weight
Part, 3 parts of yolk powder, 1 part of ginger juice, 1 part of yeast fine powder, 12 parts of maltodextrin, 0.1 part of monoglyceride, soybean protein isolate 0.1
Part, 3 parts of chicken fat, 180 parts of pure water, 6 parts of white sugar, 0.1 part of old hen chicken essence .3 parts of proteinase-10 and food flavor enzyme 0.2
Part.
The present invention provides a kind of preparation method of old hen flavoring, this method comprises:
S01: fresh old hen is cleaned to no watery blood, free from admixture.
Fresh old hen is chosen, such as 3 years rejected layers.Old hen is invaded, clear up after clean, until fresh
Old hen is without watery blood, free from admixture, to ensure that material is natural, fresh, pollution-free.If old hen is invaded in advance and freezing processing,
It needs to thaw in advance.
S02: after the old hen and chicken leaf fat blend, add water atmospheric cooking, cooling obtains old hen soup.
By after cleaning old hen and chicken leaf fat be put into meat grinder and blend.Add into the old hen and chicken leaf fat after blending
Enter pure water, carries out room temperature boiling 4-5h.The parts by weight of old hen, chicken leaf fat and pure water in the application are fresh one's old mother
90-110 parts of chicken, 3-7 parts of chicken leaf fat, 100-110 parts of pure water.It is cooling after room temperature boiling, obtain old hen soup.
Protease is added in S03: Xiang Suoshu old hen soup and food flavor enzyme is digested, forms enzymolysis liquid.
Protease is added into the old hen soup for be cooled to 55-60 DEG C and food flavor enzyme digests 4h, forms enzymolysis liquid.Pass through enzyme
Solution, can be hydrolyzed to small molecule flavor peptide and amino acid for the protein in old hen soup, so as to improve the rear taste of product
With delicate flavour.In the application, the additional amount of protease and food flavor enzyme is respectively the 0.3% and 0.2% of old hen soup quality, i.e., fresh
The parts by weight of old hen, protease and food flavor enzyme are respectively 90-110 parts, 0.1-0.5 parts, 0.1-0.3 parts.In the application
Protease and food flavor enzyme are purchased from letter Bioisystech Co., Ltd, Novi.
S04: colloid mill is crossed after the enzymolysis liquid enzyme deactivation.
Enzymolysis liquid enzyme deactivation 10min at a temperature of 100-105 DEG C.Enzymolysis liquid after destroy the enzyme treatment crosses colloid mill, so that enzymatic hydrolysis
Liquid is by effective emulsification, dispersion, homogeneous, to achieve the purpose that ultra-fine grinding and emulsification.
S05: salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, life is added into the enzymolysis liquid after colloid mill excessively
Ginger juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension.
Salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast is added into the enzymolysis liquid after colloid mill excessively
Fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water carry out emulsification pretreatment by homogenizer, so that
Enzymolysis liquid is obtained uniformly to mix, emulsify with above-mentioned material.Emulsification pretreatment forms suspension.In this application, fresh old hen, food
Salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken
The parts by weight of oil and pure water are fresh old hen 90-110 parts, 1-2 parts, 2-4 parts, the sapidity nucleotide disodium 0.02-
0.08 part, 1-5 parts of yolk powder, 0.5-1.5 parts of ginger juice, 0.5-1.5 parts of yeast fine powder, 9-15 parts of maltodextrin, monoglyceride
0.05-0.2 parts, 0.05-0.2 parts of soybean protein isolate, 1-4 parts of chicken fat, 60-90 parts of pure water.
S06: the suspension is spray-dried, and forms particulate matter.
Suspension is spray-dried under the conditions of inlet air temperature is 190-205 DEG C, leaving air temp is 85-95 DEG C, forms particle
Object.By spray dried form, each raw material can be embedded, so that its original color is kept to greatest extent, thus
It prevents from nutritional ingredient from destroying to be lost with flavor, there is sustained release, lasting function.More preferably, inlet air temperature is 200 DEG C, outlet air
Temperature is 90 DEG C.
Salt, monosodium glutamate, white sugar and old hen chicken essence are added in S07: Xiang Suoshu particulate matter, crosses 35- after mixing
The sieve of 45 mesh obtains old hen flavoring.
Salt, monosodium glutamate, white sugar and old hen chicken essence are added into particulate matter and carries out flavouring.Above-mentioned material is uniformly mixed
The sieve for crossing 35-45 mesh afterwards obtains old hen flavoring.In this application, fresh old hen, salt, monosodium glutamate, white sugar and
The parts by weight of old hen chicken essence are fresh old hen 90-110 parts, 8-11 parts, 10-14 parts, 3-8 parts of white sugar, old hen
0.05-0.2 parts of chicken essence.
Wherein, step S05 is formed in suspension and step S07 during formation old hen flavoring, salt one
9-13 parts are used altogether, and monosodium glutamate uses altogether 12-18 parts.
The technical solution that the embodiment of the present invention provides can include the following benefits:
The present invention provides a kind of old hen flavoring and preparation method.The old hen flavoring prepares raw material
Including fresh old hen, chicken leaf fat, salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast fine powder, malt paste
Essence, monoglyceride, soybean protein isolate, chicken fat, pure water, white sugar, old hen chicken essence, protease and food flavor enzyme.It is making
During standby old hen flavoring, removed by way of cleaning watery blood, atmospheric cooking, enzymatic hydrolysis and addition ginger juice
The peculiar smell of old hen.Old hen soup is digested, and the protein in old hen soup can be hydrolyzed to small molecule flavor peptide and ammonia
Base acid, so as to improve the rear taste and delicate flavour of product.Enzymolysis liquid crosses colloid mill and enzymolysis liquid and the sapidity nucleotide disodium, egg
The emulsification pretreatment of bloom etc. makes the more uniform of each raw material mixing, so that the old hen flavoring mellow in taste of preparation,
It is strong, lasting fragrance, nature.By spray dried form, each raw material can be embedded, so that particulate matter maximum limit
Degree keeps its original color, is lost to prevent nutritional ingredient from destroying with flavor, has sustained release, lasting function.
It should be understood that above general description and following detailed description be only it is exemplary and explanatory, not
It can the limitation present invention.
Specific embodiment
Embodiment 1
The embodiment of the present invention provides a kind of old hen flavoring, the old hen flavoring prepare raw material according to
Parts by weight include 100 parts of fresh old hen, 5 parts of chicken leaf fat, 11 parts of salt, 14 parts of monosodium glutamate, 0.05 part of the sapidity nucleotide disodium,
3 parts of yolk powder, 1 part of ginger juice, 1 part of yeast fine powder, 12 parts of maltodextrin, 0.1 part of monoglyceride, 0.1 part of soybean protein isolate, chicken
3 parts of oil, 180 parts of pure water, 6 parts of white sugar, 0.1 part of old hen chicken essence .3 parts of proteinase-10 and 0.2 part of food flavor enzyme.
Embodiment 2
The embodiment of the present invention provides a kind of old hen flavoring, the old hen flavoring prepare raw material according to
Parts by weight include 90 parts of fresh old hen, 3 parts of chicken leaf fat, 9 parts of salt, 12 parts of monosodium glutamate, 0.02 part of the sapidity nucleotide disodium, egg
1 part of bloom, 0.5 part of ginger juice, 0.5 part of yeast fine powder, 9 parts of maltodextrin, 0.05 part of monoglyceride, soybean protein isolate 0.05
Part, 1 part of chicken fat, 160 parts of pure water, 3 parts of white sugar, 0.05 part of old hen chicken essence .1 parts of proteinase-10 and food flavor enzyme 0.1
Part.
Embodiment 3
The embodiment of the present invention provides a kind of old hen flavoring, the old hen flavoring prepare raw material according to
Parts by weight include 110 parts of fresh old hen, 7 parts of chicken leaf fat, 13 parts of salt, 18 parts of monosodium glutamate, 0.08 part of the sapidity nucleotide disodium,
5 parts of yolk powder, 1.5 parts of ginger juice, 1.5 parts of yeast fine powder, 15 parts of maltodextrin, 0.2 part of monoglyceride, soybean protein isolate 0.2
Part, 4 parts of chicken fat, 200 parts of pure water, 8 parts of white sugar, 0.2 part of old hen chicken essence .5 parts of proteinase-10 and food flavor enzyme 0.3
Part.
Embodiment 4
The embodiment of the present invention provides a kind of old hen flavoring, the old hen flavoring prepare raw material according to
Parts by weight include 105 parts of fresh old hen, 5 parts of chicken leaf fat, 12 parts of salt, 16 parts of monosodium glutamate, 0.04 part of the sapidity nucleotide disodium,
3 parts of yolk powder, 1.2 parts of ginger juice, 1.1 parts of yeast fine powder, 12 parts of maltodextrin, 0.1 part of monoglyceride, soybean protein isolate 0.09
Part, 2 parts of chicken fat, 180 parts of pure water, 5 parts of white sugar, 0.15 part of old hen chicken essence .4 parts of proteinase-10 and food flavor enzyme 0.1
Part.
Embodiment 5
The embodiment of the present invention provides a kind of preparation method of old hen flavoring, this method comprises:
S501: fresh old hen is cleaned to no watery blood, free from admixture.
S502: after old hen and chicken leaf fat blend, add water atmospheric cooking 4.5h, cooling obtains old hen soup.Wherein, one's old mother
The parts by weight of chicken, chicken leaf fat and pure water are 100 parts of fresh old hen, 5 parts of chicken leaf fat, 100 parts of pure water.
S503: being added protease into the old hen soup for be cooled to 55 DEG C and food flavor enzyme digested, and is formed after digesting 4h
Enzymolysis liquid.
S504: enzymolysis liquid enzyme deactivation 10min at a temperature of 100 DEG C.Colloid mill is crossed after enzyme deactivation.
S505: salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger is added into the enzymolysis liquid after colloid mill excessively
Juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension.
S506: suspension is spray-dried under the conditions of inlet air temperature is 200 DEG C, leaving air temp is 90 DEG C, forms particulate matter.
S507: salt, monosodium glutamate, white sugar and old hen chicken essence being added into particulate matter, cross 40 purposes after mixing
Sieve obtains old hen flavoring.
Embodiment 6
The embodiment of the present invention provides a kind of preparation method of old hen flavoring, this method comprises:
S601: fresh old hen is cleaned to no watery blood, free from admixture.
S602: after old hen and chicken leaf fat blend, add water atmospheric cooking 4h, cooling obtains old hen soup.Wherein, one's old mother
The parts by weight of chicken, chicken leaf fat and pure water are 90 parts of fresh old hen, 3 parts of chicken leaf fat, 100 parts of pure water.
S603: being added protease into the old hen soup for be cooled to 55 DEG C and food flavor enzyme digested, and is formed after digesting 4h
Enzymolysis liquid.
S604: enzymolysis liquid enzyme deactivation 10min at a temperature of 100 DEG C.Colloid mill is crossed after enzyme deactivation.
S605: salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger is added into the enzymolysis liquid after colloid mill excessively
Juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension.
S606: suspension is spray-dried under the conditions of inlet air temperature is 190 DEG C, leaving air temp is 85 DEG C, forms particulate matter.
S607: salt, monosodium glutamate, white sugar and old hen chicken essence being added into particulate matter, cross 35 purposes after mixing
Sieve obtains old hen flavoring.
Embodiment 7
The embodiment of the present invention provides a kind of preparation method of old hen flavoring, this method comprises:
S701: fresh old hen is cleaned to no watery blood, free from admixture.
S702: after old hen and chicken leaf fat blend, add water atmospheric cooking 5h, cooling obtains old hen soup.Wherein, one's old mother
The parts by weight of chicken, chicken leaf fat and pure water are 110 parts of fresh old hen, 7 parts of chicken leaf fat, 110 parts of pure water.
S703: being added protease into the old hen soup for be cooled to 60 DEG C and food flavor enzyme digested, and is formed after digesting 4h
Enzymolysis liquid.
S704: enzymolysis liquid enzyme deactivation 10min at a temperature of 105 DEG C.Colloid mill is crossed after enzyme deactivation.
S705: salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger is added into the enzymolysis liquid after colloid mill excessively
Juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension.
S706: suspension is spray-dried under the conditions of inlet air temperature is 205 DEG C, leaving air temp is 95 DEG C, forms particulate matter.
S707: salt, monosodium glutamate, white sugar and old hen chicken essence being added into particulate matter, cross 45 purposes after mixing
Sieve obtains old hen flavoring.
Embodiment 8
The embodiment of the present invention provides a kind of preparation method of old hen flavoring, this method comprises:
S801: fresh old hen is cleaned to no watery blood, free from admixture.
S802: after old hen and chicken leaf fat blend, add water atmospheric cooking 4h, cooling obtains old hen soup.Wherein, one's old mother
The parts by weight of chicken, chicken leaf fat and pure water are 100 parts of fresh old hen, 5 parts of chicken leaf fat, 105 parts of pure water.
S803: being added protease into the old hen soup for be cooled to 58 DEG C and food flavor enzyme digested, and is formed after digesting 4h
Enzymolysis liquid.
S804: enzymolysis liquid enzyme deactivation 10min at a temperature of 103 DEG C.Colloid mill is crossed after enzyme deactivation.
S805: salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger is added into the enzymolysis liquid after colloid mill excessively
Juice, yeast fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension.
S806: suspension is spray-dried under the conditions of inlet air temperature is 198 DEG C, leaving air temp is 88 DEG C, forms particulate matter.
S807: salt, monosodium glutamate, white sugar and old hen chicken essence being added into particulate matter, cross 40 purposes after mixing
Sieve obtains old hen flavoring.
Those skilled in the art will readily occur to of the invention its after considering specification and the disclosure invented here of practice
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the invention, these modifications, purposes or
Person's adaptive change follows general principle of the invention and including the undocumented common knowledge in the art of the present invention
Or conventional techniques.The description and examples are only to be considered as illustrative, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be understood that the relational terms of such as " first " and " second " or the like be used merely to an entity or
Operation is distinguished with another entity or operation, and without necessarily requiring or implying between these entities or operation, there are any
This actual relationship or sequence.The invention is not limited to the precision architectures being described above, and can not take off
It carry out various modifications and changes from its range.The scope of the present invention is limited only by the attached claims.
Claims (9)
1. a kind of old hen flavoring, which is characterized in that the raw material for preparing of the old hen flavoring includes fresh
Old hen, chicken leaf fat, salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast fine powder, maltodextrin, list are sweet
Rouge, soybean protein isolate, chicken fat, pure water, white sugar, old hen chicken essence, protease and food flavor enzyme.
2. old hen flavoring according to claim 1, which is characterized in that the system of the old hen flavoring
Standby raw material includes fresh old hen 90-110 parts according to parts by weight, 3-7 parts of chicken leaf fat, 9-13 parts of salt, 12-18 parts of monosodium glutamate,
0.02-0.08 parts of the sapidity nucleotide disodium, 1-5 parts of yolk powder, 0.5-1.5 parts of ginger juice, 0.5-1.5 parts of yeast fine powder, malt
9-15 parts of dextrin, 0.05-0.2 parts of monoglyceride, 0.05-0.2 parts of soybean protein isolate, 1-4 parts of chicken fat, 160-200 parts of pure water,
3-8 parts of white sugar, 0.05-0.2 parts of old hen chicken essence .1-0.5 parts of proteinase-10 and 0.1-0.3 parts of food flavor enzyme.
3. old hen flavoring according to claim 1, which is characterized in that the system of the old hen flavoring
Standby raw material includes 100 parts of fresh old hen, 5 parts of chicken leaf fat, 11 parts of salt, 14 parts of monosodium glutamate, flavour nucleotide according to parts by weight
0.05 part of disodium, 3 parts of yolk powder, 1 part of ginger juice, 1 part of yeast fine powder, 12 parts of maltodextrin, 0.1 part of monoglyceride, soybean separation
0.1 part of albumen, 3 parts of chicken fat, 180 parts of pure water, 6 parts of white sugar, 0.1 part of old hen chicken essence .3 parts of proteinase-10 and flavor
0.2 part of enzyme.
4. a kind of preparation method of old hen flavoring characterized by comprising
Fresh old hen is cleaned to no watery blood, free from admixture；
After the old hen and chicken leaf fat blend, add water atmospheric cooking, cooling obtains old hen soup；
Protease is added into the old hen soup and food flavor enzyme is digested, forms enzymolysis liquid；
Colloid mill is crossed after the enzymolysis liquid enzyme deactivation；
Salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, ginger juice, yeast is added into the enzymolysis liquid after colloid mill excessively
Fine powder, maltodextrin, monoglyceride, soybean protein isolate, chicken fat and pure water, emulsification pretreatment form suspension；
The suspension is spray-dried, and particulate matter is formed；
Salt, monosodium glutamate, white sugar and old hen chicken essence are added into the particulate matter, crosses the sieve of 35-45 mesh after mixing
Net obtains old hen flavoring.
5. the preparation method according to claim 4, which is characterized in that the old hen and the chicken leaf fat atmospheric cooking 4-
5h。
6. the preparation method according to claim 4, which is characterized in that the old hen soup is cooled to 55-60 DEG C.
7. the preparation method according to claim 4, which is characterized in that enzymolysis liquid enzyme deactivation at a temperature of 100-105 DEG C
10min。
8. the preparation method according to claim 4, which is characterized in that the suspension inlet air temperature be 190-205 DEG C,
Leaving air temp is spray-dried under the conditions of being 85-95 DEG C.
9. the preparation method according to claim 4, which is characterized in that during atmospheric cooking, the old hen, the chicken
The parts by weight of leaf fat and the pure water are 90-110 parts of fresh old hen, 3-7 parts of chicken leaf fat, 100-110 parts of pure water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
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Application publication date: 20191122 |