CN111165781A - Chicken essence and preparation method thereof - Google Patents
Chicken essence and preparation method thereof Download PDFInfo
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- CN111165781A CN111165781A CN202010112914.2A CN202010112914A CN111165781A CN 111165781 A CN111165781 A CN 111165781A CN 202010112914 A CN202010112914 A CN 202010112914A CN 111165781 A CN111165781 A CN 111165781A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000341 volatile oil Substances 0.000 claims abstract description 24
- 239000000376 reactant Substances 0.000 claims abstract description 22
- DBZAKQWXICEWNW-UHFFFAOYSA-N 2-acetylpyrazine Chemical compound CC(=O)C1=CN=CC=N1 DBZAKQWXICEWNW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000004470 DL Methionine Substances 0.000 claims abstract description 12
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930182817 methionine Natural products 0.000 claims abstract description 12
- 235000006109 methionine Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims abstract description 8
- QRNZMFDCKKEPSX-UHFFFAOYSA-N 4-mercapto-4-methylpentan-2-one Chemical compound CC(=O)CC(C)(C)S QRNZMFDCKKEPSX-UHFFFAOYSA-N 0.000 claims abstract description 8
- CBJPZHSWLMJQRI-UHFFFAOYSA-N Bis(2-furanylmethyl) disulfide Chemical compound C=1C=COC=1CSSCC1=CC=CO1 CBJPZHSWLMJQRI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 239000010617 anise oil Substances 0.000 claims abstract description 8
- OHDFENKFSKIFBJ-UHFFFAOYSA-N bis(2-methyl-3-furyl)disulfide Chemical compound O1C=CC(SSC2=C(OC=C2)C)=C1C OHDFENKFSKIFBJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 8
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 229960001031 glucose Drugs 0.000 claims abstract description 8
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 7
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000019426 modified starch Nutrition 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000062730 Melissa officinalis Species 0.000 claims description 14
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 14
- 239000000865 liniment Substances 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 9
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 claims description 2
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- -1 dding Species 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000011487 hemp Substances 0.000 claims 1
- 108010005094 Advanced Glycation End Products Proteins 0.000 abstract 1
- 229920002261 Corn starch Polymers 0.000 abstract 1
- IFQSXNOEEPCSLW-DKWTVANSSA-N L-cysteine hydrochloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 15
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000544912 Melanoides Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B 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
- 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
- A23L27/10—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
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method for preparing chicken essence, which comprises the steps of firstly using ethyl maltol, 2-acetylpyrazine, 2-methyl-3-sulfydryl furan, green pepper essential oil, ginger essential oil, cinnamon essential oil, 3-methylthiopropanal, trans-2, 4-decadienal, 4-methyl-4-sulfydryl-2-pentanone, tetrahydrothiophene-3-ketone, bis (2-methyl-3-furyl) disulfide, difurfuryl disulfide, anise oil and solvent caprylic capric glyceride to prepare liquid pepper numb chicken essence according to a proportion. Then using chicken bone extract from Shuanghui, adding L-cysteine hydrochloride, anhydrous glucose, and vitamin B1Mixing DL-methionine, water and chicken oil uniformly, adding the mixture into a reaction kettle for Maillard reaction to obtain a reactant(ii) a Adding salt, white granulated sugar, monosodium glutamate, disodium nucleotide (I + G), modified starch, corn starch, water and monoglyceride into Maillard reaction product, flavoring, and gelatinizing to obtain chicken paste. And then adding the liquid pepper-sesame chicken essence base into the chicken paste according to the proportion to prepare the chicken essence.
Description
Technical Field
The invention belongs to the field of food, relates to an edible essence, and particularly relates to a chicken essence and a preparation method thereof.
Background
The Maillard reaction is a very important reaction in food science application and has wide application. The principle is that amino acids contained in meat react with reducing sugar to produce melanoid, and fragrance is generated every second in the process. Maillard reaction the maillard reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning reaction widely found in the food industry. The reaction between carbonyl compound (reducing saccharide) and amino compound (amino acid and protein) can produce brown or even black macromolecular substance melanoidin or melanoid through a complicated process, so that it is also called carbonylamine reaction.
In the previous research, chicken is generally adopted as a research object, and the Shuanghui chicken bone extract is adopted as the object in the research, so that compared with the chicken, the chicken bone raw material has the advantages of low price, easy obtainment, rich nutrition, saving and environmental protection.
The chicken essence can be used in all occasions using monosodium glutamate, and can achieve the effect when being added into dishes, soup and wheaten foods in a proper amount. The chicken essence contains sodium glutamate and various amino acids. It is a common seasoning which can increase the appetite of people and provide certain nutrition.
Disclosure of Invention
The invention aims to provide a production method of chicken essence and a product thereof, wherein the chicken essence has unique chicken fragrance, harmonious flavor, rich and full chicken taste and harmonious product fragrance, and is popular with people.
The technical scheme adopted by the invention is as follows:
a preparation method of chicken essence comprises the following steps: in parts by weight
(1) Adding 40-60 parts of chicken bone extract into 50-60 parts of water, and adding 1-5 parts of L-cysteine hydrochloride, 5-10 parts of anhydrous glucose and vitamin B1Uniformly mixing 0.3-1 part of DL-methionine, 0.5-2 parts of DL-methionine and 20-30 parts of chicken oil, adding the mixture into a reaction kettle for Maillard reaction, and obtaining Maillard reactants after the reaction is finished;
(2) taking out all Maillard reactants, heating in a water bath, adding 20-25 parts of salt, 10-15 parts of white granulated sugar, 15-20 parts of monosodium glutamate and 0.5-1 part of nucleotide disodium (I + G) for seasoning;
(3) taking 70-80 parts of seasoned reactant, adding 10-20 parts of modified starch, 1-2 parts of monoglyceride and 5-10 parts of water into the reactant, and pasting to obtain the chicken balm with uniformly distributed state;
(4) after the chicken essence is cooled, taking 90-100 parts of chicken essence, adding 1-1.5 parts of liquid pepper-sesame chicken essence into the chicken essence to supplement the head fragrance of the chicken essence, and obtaining the chicken essence with harmonious fragrance and full strength;
wherein the preparation of the liquid spicy chicken essence base comprises the following steps: according to the mass percentage, 1 to 1.5 percent of ethyl maltol, 1 to 2 percent of 2-acetylpyrazine, 0.5 to 1 percent of 2-methyl-3-sulfydryl furan, 1 to 1.5 percent of green pepper essential oil, 0.05 to 1 percent of ginger essential oil, 0.1 to 0.5 percent of cinnamon essential oil, 0.05 to 0.1 percent of 3-methylthiopropanal, 0.1 to 0.2 percent of trans, trans-2, 4-decadienal, 0.2 to 0.5 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.15 to 0.3 percent of tetrahydrothiophene-3-ketone, 0.1 to 0.2 percent of bis (2-methyl-3-furyl) disulfide, 0.01 to 0.05 percent of difurfuryl disulfide, 0.1 to 0.2 percent of anise oil and 92 to 94.64 percent of solvent caprylic/capric glyceride are used for preparing the liquid pepper spicy chicken essence.
Preferably, the preparation of the liquid pepper chicken essence base comprises the following steps: according to the mass percentage, 1.5 percent of ethyl maltol, 1 percent of 2-acetylpyrazine, 0.5 percent of 2-methyl-3-sulfydryl furan, 1.5 percent of green pepper essential oil, 0.05 percent of ginger essential oil, 0.1 percent of cinnamon essential oil, 0.05 percent of 3-methylmercapto propionaldehyde, trans-2, 4-decadienal, 0.1 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.15 percent of tetrahydrothiophene-3-ketone, 0.1 percent of bis (2-methyl-3-furyl) disulfide, 0.01 percent of difurfuryl disulfide, 0.1 percent of anise oil and 94.64 percent of solvent caprylic capric glyceride are used for preparing the liquid pepper chicken essence.
Preferably, the step (1) specifically comprises: adding 50 parts of chicken bone extract and 60 parts of water, adding 1 part of L-cysteine hydrochloride, 8 parts of anhydrous glucose and vitamin B10.4 part of DL-methionine, 0.9 part of DL-methionine and 23 parts of chicken oil are uniformly mixed and then added into a reaction kettle for Maillard reaction.
Preferably, the Maillard reaction conditions in the step (1) are 95-98 ℃ for 70min, and Maillard reactants are obtained after the reaction is finished.
Preferably, said step (2) should be carried out immediately after the Maillard reaction is finished, and the water bath heating temperature is kept at 80 ℃ to ensure uniform seasoning.
Preferably, the step (3) specifically comprises: taking 70 parts of seasoned reactant, adding 30 parts of mixture of starch, monoglyceride and water for gelatinization, wherein the gelatinization is carried out at a temperature higher than 80 ℃ so as to ensure the gelatinization effect.
Preferably, the step (4) specifically comprises: and adding the spicy chicken essence base when the temperature of the prepared chicken essence paste is cooled to 45 ℃, so that the fragrance of the chicken essence base is not influenced, and the chicken essence with perfect and harmonious fragrance is prepared.
Preferably: and (5) immediately packaging the finished product prepared in the step (4).
The invention also provides the chicken essence prepared by the method.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention aims to research the preparation process research of the chilli-sesame chicken essence for stir-frying the stir-fried squama manitis, which is popular in the market at present.
2. The chicken essence obtained by adopting the formula disclosed by the invention has unique chicken fragrance and coordinated flavor, and meanwhile, the chicken taste is rich and full.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
Example 1
The embodiment provides a preparation method of chicken essence, which comprises the following specific steps:
(1) according to the mass percentage, 1.5 percent of ethyl maltol, 1 percent of 2-acetylpyrazine, 0.5 percent of 2-methyl-3-sulfydryl furan, 1.5 percent of green pepper essential oil, 0.05 percent of ginger essential oil, 0.1 percent of cinnamon essential oil, 0.05 percent of 3-methylmercapto propionaldehyde, trans-2, 4-decadienal, 0.1 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.2 percent of tetrahydrothiophene-3-ketone, 0.1 percent of bis (2-methyl-3-furyl) disulfide, 0.01 percent of difurfuryl disulfide, 0.1 percent of anise oil and 94.64 percent of solvent caprylic capric glyceride are used for preparing the liquid pepper chicken essence according to a certain proportion for standby;
(2) taking 40 parts of chicken bone extract, adding 60 parts of water, uniformly stirring, adding 1 part of L-cysteine hydrochloride, 8 parts of anhydrous glucose and vitamin B1Uniformly mixing 0.3 part of the mixture, 0.9 part of DL-methionine and 23 parts of chicken fat, adding the mixture into a reaction kettle, carrying out Maillard reaction at 98 ℃ for 70min, and obtaining a Maillard reactant after the reaction is finished;
(3) taking out 105 parts of Maillard reactants immediately according to parts by weight, heating in a water bath, keeping the temperature at 80 ℃, and adding 20 parts of salt, 12 parts of white granulated sugar, 18 parts of monosodium glutamate and 0.8 part of nucleotide disodium (I + G) for seasoning to achieve the fragrance required by people;
(4) taking out 80 parts by weight of seasoned Maillard reactant, heating in water bath, keeping the temperature at 80 ℃, adding 20 parts by weight of modified starch, 2 parts by weight of monoglyceride and 8 parts by weight of water, and pasting to obtain the chicken balm with uniform state distribution and good fluidity;
(5) and (3) cooling the chicken essence to 45 ℃, adding 1 part of spicy pepper chicken essence base into 90-100 parts of the chicken essence to supplement the first fragrance of the chicken essence, so as to obtain the chicken essence with round and harmonious fragrance, and immediately packaging.
Example 2
The embodiment provides a preparation method of chicken essence, which comprises the following specific steps:
(1) according to the mass percentage, 1.5 percent of ethyl maltol, 1 percent of 2-acetylpyrazine, 0.5 percent of 2-methyl-3-sulfydryl furan, 1.5 percent of green pepper essential oil, 0.05 percent of ginger essential oil, 0.1 percent of cinnamon essential oil, 0.05 percent of 3-methylmercapto propionaldehyde, trans-2, 4-decadienal, 0.1 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.2 percent of tetrahydrothiophene-3-ketone, 0.1 percent of bis (2-methyl-3-furyl) disulfide, 0.01 percent of difurfuryl disulfide, 0.1 percent of anise oil and 94.64 percent of solvent caprylic capric glyceride are used for preparing the liquid pepper chicken essence according to a certain proportion for standby;
(2) taking 50 parts of chicken bone extract, adding 60 parts of water, uniformly stirring, and then adding 1 part of L-cysteine hydrochloride, 8 parts of anhydrous glucose and vitamin B1Uniformly mixing 0.4 part of the mixture, 0.9 part of DL-methionine and 23 parts of chicken fat, adding the mixture into a reaction kettle, carrying out Maillard reaction at 95 ℃ for 70min, and obtaining a Maillard reactant after the reaction is finished;
(3) taking out 105 parts of Maillard reactants immediately according to parts by weight, heating in a water bath, keeping the temperature at 80 ℃, adding 24 parts of salt, 12 parts of white granulated sugar, 17 parts of monosodium glutamate and 0.8 part of nucleotide disodium (I + G) for seasoning to achieve the fragrance required by people;
(4) taking out 80 parts by weight of seasoned Maillard reactant, heating in water bath, keeping the temperature at 80 ℃, adding 18 parts by weight of modified starch, 2 parts by weight of monoglyceride and 5 parts by weight of water, and pasting to obtain the chicken balm with uniform state distribution and good fluidity;
(5) and (3) cooling the chicken balm to 45 ℃, adding 1 part of spicy hot chicken essence into 90-100 parts of chicken balm to supplement the first fragrance of the chicken balm, preparing the chicken essence with mellow and harmonious fragrance, and immediately packaging.
Example 3
The embodiment provides a preparation method of chicken essence, which comprises the following specific steps:
(1) according to the mass percentage, 1.5 percent of ethyl maltol, 1 percent of 2-acetylpyrazine, 0.5 percent of 2-methyl-3-sulfydryl furan, 1.5 percent of green pepper essential oil, 0.05 percent of ginger essential oil, 0.1 percent of cinnamon essential oil, 0.05 percent of 3-methylmercapto propionaldehyde, trans-2, 4-decadienal, 0.1 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.2 percent of tetrahydrothiophene-3-ketone, 0.1 percent of bis (2-methyl-3-furyl) disulfide, 0.01 percent of difurfuryl disulfide, 0.1 percent of anise oil and 94.64 percent of solvent caprylic capric glyceride are used for preparing the liquid pepper chicken essence according to a certain proportion for standby;
(2) according to the weight portion, 55 portions of chicken bone extract are taken and added into 55 portions of water to be evenly stirred, and then 1.2 portions of L-cysteine hydrochloride, 10 portions of anhydrous glucose and vitamin B are added1Uniformly mixing 0.5 part of the mixture, 1 part of DL-methionine and 25 parts of chicken oil, adding the mixture into a reaction kettle, carrying out Maillard reaction at 95 ℃ for 70min, and obtaining a Maillard reactant after the reaction is finished;
(3) taking out 105 parts by weight of Maillard reactants immediately, heating in water bath, keeping the temperature at 80 ℃, adding 25 parts of salt, 15 parts of white granulated sugar, 15 parts of monosodium glutamate and 1 part of nucleotide disodium (I + G) for seasoning to achieve the fragrance required by people;
(4) taking out 80 parts by weight of seasoned Maillard reactant, heating in water bath, keeping the temperature at 80 ℃, adding 15 parts by weight of modified starch, 1 part by weight of monoglyceride and 10 parts by weight of water, and pasting to obtain the chicken balm with uniform state distribution and good fluidity;
(5) and (3) cooling the chicken balm to 45 ℃, adding 1 part of the spicy chicken essence into 90-100 parts of the chicken balm to supplement the top aroma of the chicken balm, preparing the chicken essence with full and harmonious aroma, and immediately packaging.
The raw materials of the chicken essence prepared in the above examples 1, 2 and 3 all meet the national quality standard of GB2760 food safety.
Claims (9)
1. The preparation method of the chicken essence is characterized by comprising the following steps: in parts by weight
(1) Adding 40-60 parts of chicken bone extract into 50-60 parts of water, and adding 1-5 parts of L-cysteine hydrochloride, 5-10 parts of anhydrous glucose and vitamin B1Uniformly mixing 0.3-1 part of DL-methionine, 0.5-2 parts of DL-methionine and 20-30 parts of chicken oil, adding the mixture into a reaction kettle for Maillard reaction, and obtaining Maillard reactants after the reaction is finished;
(2) taking out all Maillard reactants, heating in a water bath, adding 20-25 parts of salt, 10-15 parts of white granulated sugar, 15-20 parts of monosodium glutamate and 0.5-1 part of nucleotide disodium for seasoning;
(3) taking 70-80 parts of seasoned reactant, adding 10-20 parts of modified starch, 1-2 parts of monoglyceride and 5-10 parts of water into the reactant, and pasting to obtain the chicken balm with uniformly distributed state;
(4) after the chicken balm is cooled, taking 90-100 parts of chicken balm, and adding 1-1.5 parts of liquid pepper-sesame chicken essence into the chicken balm to obtain chicken essence;
wherein the preparation of the liquid spicy chicken essence base comprises the following steps: according to the mass percentage, 1 to 1.5 percent of ethyl maltol, 1 to 2 percent of 2-acetylpyrazine, 0.5 to 1 percent of 2-methyl-3-sulfydryl furan, 1 to 1.5 percent of green pepper essential oil, 0.05 to 1 percent of ginger essential oil, 0.1 to 0.5 percent of cinnamon essential oil, 0.05 to 0.1 percent of 3-methylthiopropanal, 0.1 to 0.2 percent of trans, trans-2, 4-decadienal, 0.2 to 0.5 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.15 to 0.3 percent of tetrahydrothiophene-3-ketone, 0.1 to 0.2 percent of bis (2-methyl-3-furyl) disulfide, 0.01 to 0.05 percent of difurfuryl disulfide, 0.1 to 0.2 percent of anise oil and 92 to 94.64 percent of solvent caprylic/capric glyceride are used for preparing the liquid pepper spicy chicken essence.
2. The method for preparing chicken essence according to claim 1, wherein the preparation of the liquid pepper-hemp chicken essence base in the step (4) comprises the following steps: according to the mass percentage, 1.5 percent of ethyl maltol, 1 percent of 2-acetylpyrazine, 0.5 percent of 2-methyl-3-sulfydryl furan, 1.5 percent of green pepper essential oil, 0.05 percent of ginger essential oil, 0.1 percent of cinnamon essential oil, 0.05 percent of 3-methylmercapto propionaldehyde, trans-2, 4-decadienal, 0.1 percent of 4-methyl-4-sulfydryl-2-pentanone, 0.15 percent of tetrahydrothiophene-3-ketone, 0.1 percent of bis (2-methyl-3-furyl) disulfide, 0.01 percent of difurfuryl disulfide, 0.1 percent of anise oil and 94.64 percent of solvent caprylic capric glyceride are used for preparing the liquid pepper chicken essence.
3. The method for preparing chicken essence according to claim 1, wherein the step (1) specifically comprises the following steps: adding 50 parts of chicken bone extract and 60 parts of water, adding 1 part of L-cysteine hydrochloride, 8 parts of anhydrous glucose and vitamin B10.4 part of DL-methionine, 0.9 part of DL-methionine and 23 parts of chicken oil are uniformly mixed and then added into a reaction kettle for Maillard reaction.
4. The preparation method of the chicken essence of claim 1, wherein the Maillard reaction condition in the step (1) is that the reaction is carried out for 70min at 95-98 ℃, and a Maillard reactant is obtained after the reaction is finished.
5. The method for preparing chicken essence according to claim 1, wherein the step (2) is performed immediately after the Maillard reaction is finished, and the water bath heating temperature is kept at 80 ℃.
6. The method for preparing chicken essence according to claim 1, wherein the step (3) specifically comprises the following steps: taking 70 parts of the seasoned reactant, adding 30 parts of a mixture of starch, monoglyceride and water for gelatinization, wherein the gelatinization is carried out at a temperature higher than 80 ℃.
7. The method for preparing chicken essence according to claim 1, wherein the step (4) specifically comprises the following steps: adding spicy chicken essence when the temperature of the prepared chicken essence is cooled to 45 ℃.
8. The method for preparing chicken essence according to claim 1, wherein the finished product prepared in the step (4) is packaged immediately.
9. A chicken essence prepared by the method of any one of claims 1 to 8.
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| CN112869106A (en) * | 2021-02-02 | 2021-06-01 | 安徽杨府锦调味食品股份有限公司 | Preparation method of rattan pepper flavored concentrated chicken juice seasoning |
| 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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| CN107198211A (en) * | 2017-06-13 | 2017-09-26 | 上海应用技术大学 | A kind of chicken essence and preparation method thereof |
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| CN103141806A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Preparation method of meat-flavor essence |
| CN104187560A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Flavor for spiced chicken with chili sauce and preparation method of flavor |
| CN104996965A (en) * | 2015-06-29 | 2015-10-28 | 广州市天惠食品有限公司 | Salt-free chicken paste essence and preparation method thereof |
| CN107198211A (en) * | 2017-06-13 | 2017-09-26 | 上海应用技术大学 | A kind of chicken essence and preparation method thereof |
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| 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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Application publication date: 20200519 |