CN111418813A - Coconut chicken paste essence and preparation method thereof - Google Patents
Coconut chicken paste essence and preparation method thereof Download PDFInfo
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- CN111418813A CN111418813A CN202010326805.0A CN202010326805A CN111418813A CN 111418813 A CN111418813 A CN 111418813A CN 202010326805 A CN202010326805 A CN 202010326805A CN 111418813 A CN111418813 A CN 111418813A
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- 239000004365 Protease Substances 0.000 claims abstract description 20
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- 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 19
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- 239000006071 cream Substances 0.000 claims description 23
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- 238000010438 heat treatment Methods 0.000 claims description 19
- 238000005303 weighing Methods 0.000 claims description 18
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- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 7
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- 238000000034 method Methods 0.000 claims description 7
- 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 claims description 6
- 229960000344 thiamine hydrochloride Drugs 0.000 claims description 6
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- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L27/29—Fruit flavours
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)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses coconut chicken paste essence and a preparation method thereof, wherein the coconut chicken paste essence comprises the following components of a thermal reaction coconut chicken paste, a chicken essence base and a coconut essence base, wherein the thermal reaction coconut chicken paste is prepared from a coconut chicken thermal reactant, coconut milk powder, modified starch, CMC, sucrose, salt, monosodium glutamate, I + G, xanthan gum, sucrose ester and potassium sorbate, the coconut chicken thermal reactant is prepared from chicken zymolyte, cysteine hydrochloride, D L-methionine, IMP, alanine, glycine, VB1, glucose, chicken oil, yeast extract, ginger juice and water, and the chicken zymolyte is prepared from coconut meat, coconut water and chicken after stewing, mincing, carrying out protease enzymolysis on the paste and filtering.
Description
Technical Field
The invention relates to the technical field of food essence, and particularly relates to coconut chicken paste essence and a preparation method thereof.
Background
The coconut chicken is a delicious Hainan dish made of coconut and chicken, has fresh and sweet taste, delicious and mellow meat taste and fragrant coconut taste, and leaves people fragrant after eating the dish, so the coconut chicken is deeply loved by Chinese people in flavor. The coconut chicken is the perfect combination of coconut and chicken, the coconut juice is as clear as water, the coconut meat is glittering and translucent, and the coconut chicken not only contains a large amount of protein, sugar, fat, vitamin, calcium, potassium, magnesium and other trace elements, but also has the effects of quenching thirst, dispelling summer heat, clearing heat, promoting the production of body fluid and the like; the chicken meat is tender, delicious, high in protein content, various in types, easy to digest and utilize by human bodies, and contains phospholipids which play an important role in growth and development of the human bodies; therefore, the mutual fusion of the coconut and the chicken not only makes the coconut and the chicken unique and attractive in flavor, but also has light taste, clears heat and tonifies deficiency, and is suitable for both the old and the young, which leads the coconut chicken to be popular in the areas of Hainan and even Guangdong and the like.
The coconut chicken is fresh and sweet, has delicious taste, is healthy and healthy, enables coconut chicken restaurants to bloom throughout the whole areas of Hainan and Guangdong, takes people to eat as the day and takes the taste as the first, and also enables enterprises in the food fields of leisure, puffing, baking and the like to have a stronger desire to break through the traditional taste and find new food flavor. The heat reaction paste essence is an important part in the salty essence and is also one of important flavor food additives. The heat reaction paste essence has mature production technology, simple preparation process, low manufacturing cost and wide application range, and is generally used for internal and external adjustment in the preparation process of leisure, puffing, seasonings, meat products and other food flavors.
At present, researches on the flavor of coconut chicken are few, and patent application patents such as application numbers 201910348395.7, 201810263283.7, 201710211006.7 and 201610369911.0 disclose various preparation methods of coconut chicken, but the coconut chicken paste essence is not related to the coconut chicken essence. The invention application patent (application No. 201610980103.8, application No. 201610552369.2) discloses two methods for making coconut chicken soup, and the invention application patent (application No. 201810763560.0) discloses a method for making a solid coconut chicken flavoring, but documents about coconut chicken paste essence are not reported.
According to the problems in the prior art, the coconut chicken paste essence is researched.
Disclosure of Invention
The invention aims to provide coconut and chicken paste essence.
The invention further aims to provide a preparation method of the coconut chicken paste essence.
The invention provides a coconut chicken paste essence which comprises the following components: thermally reacting coconut chicken paste, chicken essence, and coconut essence; the thermal reaction coconut chicken paste comprises the following components: the coconut chicken hot reactant, coconut milk powder, modified starch, CMC, sucrose, salt, monosodium glutamate, I + G, xanthan gum, sucrose ester and potassium sorbate.
According to the embodiment of the invention, the coconut chicken thermal reactant comprises chicken hydrolysate, cysteine hydrochloride, D L-methionine, inosinic acid, alanine, glycine, thiamine hydrochloride VB1, glucose, chicken oil, yeast extract and ginger juice.
According to an embodiment of the present invention, the coconut chicken hot reactant further comprises water.
According to the embodiment of the invention, the composition comprises the following components in parts by weight: 94-99 parts of thermal reaction coconut chicken cream, 0.75-4 parts of chicken essence and 0.25-2 parts of coconut essence; the thermal reaction coconut chicken paste comprises the following components in parts by weight: 70-80 parts of coconut chicken thermal reactant, 3-7 parts of coconut milk powder, 1-3 parts of modified starch, 0.1-0.5 part of CMC, 1-4 parts of sucrose, 2-6 parts of salt, 2-6 parts of monosodium glutamate, 0.1-0.5 part of I + G, 0.1-0.3 part of xanthan gum, 0.1-0.4 part of sucrose ester and 0.02-0.1 part of potassium sorbate.
According to the embodiment of the invention, the coconut chicken thermal reactant comprises the following components, by weight, 10-50 parts of chicken zymolyte, 0.2-1 part of cysteine hydrochloride, 0.1-0.5 part of D L-methionine, 0.1-0.6 part of inosinic acid, 0.2-0.8 part of alanine, 0.1-0.5 part of glycine, 10.05-0.5 part of thiamine hydrochloride, 1-5 parts of glucose, 1-7 parts of chicken oil, 0.1-0.5 part of yeast extract and 0.1-2 parts of ginger juice.
According to the embodiment of the invention, the chicken hydrolysate comprises the following components in parts by weight: 5-10 parts of coconut meat, 10-20 parts of coconut water, 70-80 parts of chicken, 0.2-0.6 part of papain, 0.1-0.4 part of flavourzyme and 10-20 parts of water.
The invention provides a preparation method of any coconut chicken paste essence, which comprises the following steps:
(1) weighing the chicken zymolyte, cysteine hydrochloride, D L-methionine, IMP, alanine, glycine, VB1, glucose, chicken oil, yeast extract, ginger juice and water, uniformly mixing, putting into a reaction kettle, stirring and reacting at 95-100 ℃ for 20-40 minutes, and cooling after the reaction is finished to obtain a coconut chicken hot reactant;
(2) uniformly mixing the coconut chicken hot reactant in the step (1), coconut milk powder, modified starch, CMC, sucrose, salt, monosodium glutamate, I + G, xanthan gum, sucrose ester and potassium sorbate, stirring and pasting for 15-20 minutes at 80-85 ℃, and cooling to obtain a hot reaction coconut chicken paste;
(3) and (3) uniformly mixing the thermal reaction coconut chicken cream, the chicken essence and the coconut essence in the step (2) to obtain the coconut chicken cream essence.
According to the embodiment of the invention, the preparation method of the chicken hydrolysate in the step (1) comprises the following steps: stewing coconut meat, coconut water and chicken in water, mincing, heating to 50-60 deg.C, adding protease, stirring, and filtering to obtain chicken zymolyte.
According to the embodiment of the invention, the chicken meat enzymatic hydrolysate comprises 5-10 parts of coconut meat, 10-20 parts of coconut water and 70-80 parts of chicken meat. The coconut water of the invention can be purchased from conventional coconut water or made by self if no special description is provided.
According to an embodiment of the present invention, the protease includes papain and flavourzyme; the mass ratio of the papain to the flavourzyme is (0.2-0.6) to (0.1-0.4).
The IMP is inosinic acid, is helpful for improving the flavor and the freshness, and is used for preparing the coconut chicken paste essence which has fragrant coconut flavor, rich meat flavor and sweet and delicious taste.
The coconut chicken paste essence provided by the invention takes chicken zymolyte, yeast extract, animal fat, reducing sugar, amino acid and spice as thermal reaction raw materials, prepares a coconut chicken thermal reaction product by reasonably proportioning and optimizing the thermal reaction conditions, and finally obtains the coconut chicken paste essence which is fragrant in coconut aroma, strong in meat flavor and sweet and delicious by adding food additives such as coconut milk powder, a thickening agent, an emulsifier, a flavoring agent, edible spice and the like.
Cysteine hydrochloride, VB1 and methionine of the present invention are sulfur-containing amino acids and are important precursors for the formation of meat flavor in the Maillard reaction. Reducing sugar and amino acid are thermal reaction raw materials, and the meat flavor and sweet aroma of the substrate are enhanced through the Maillard reaction. According to the invention, the coconut chicken essence with the characteristic flavor of coconut chicken is obtained by compounding cysteine hydrochloride, VB1 and other substances.
The coconut chicken paste essence has the following technical effects:
(1) in the preparation process of the chicken zymolyte, coconut meat, coconut water and chicken are stewed together, so that the coconut chicken paste essence has the purest base taste; then carrying out enzymolysis by papain and flavourzyme to liquefy chicken protein and coconut protein, so that the protein is released in the form of amino acid and flavoured peptide as far as possible, the concentration of small molecular flavor substances in a substrate is increased, and the taste is richer and mellow; meanwhile, the utilization rate of raw materials is improved, and the cost is saved.
(2) Reducing sugar and amino acid are used as thermal reaction raw materials, and the meat flavor and sweet fragrance of the substrate are enhanced through Maillard reaction.
(3) The chicken essence base and the coconut essence base are properly added, so that the characteristic flavor of the coconut chicken is enhanced, and meanwhile, the effects of covering and aroma modification on a small amount of miscellaneous gas generated in the Maillard reaction process are achieved.
Detailed Description
The chicken essence of the invention is purchased from Guangzhou Huabao food Co., Ltd, the product number is Y1083; coconut is purchased from Shanghai Huabao Peacock essence Co., Ltd, under the product number HY 100202C.
Example 1
A coconut chicken paste essence comprises heat-reactive coconut chicken paste, chicken essence base, and coconut essence base.
The thermal reaction coconut chicken paste comprises 75 parts of coconut chicken thermal reactants, 4 parts of coconut milk powder, 2 parts of modified starch, 0.2 part of sodium carboxymethylcellulose (CMC), 2 parts of sucrose, 3 parts of salt, 4 parts of monosodium glutamate, 0.3 part of nucleotide disodium (I + G), 0.15 part of xanthan gum, 0.25 part of sucrose ester and 0.05 part of potassium sorbate.
The coconut chicken hot reactant comprises 25 parts of chicken zymolyte, 0.5 part of cysteine hydrochloride, 0.3 part of D L-methionine, 0.4 part of inosinic acid (IMP), 0.35 part of alanine, 0.2 part of glycine, 0.2 part of thiamine hydrochloride (VB1), 2 parts of glucose, 4 parts of chicken oil, 0.3 part of yeast extract, 0.3 part of ginger juice and 7 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 25 parts of chicken zymolyte, 0.5 part of cysteine hydrochloride, 0.3 part of D L-methionine, 0.4 part of IMP, 0.35 part of alanine, 0.2 part of glycine, 10.2 parts of VB, 2 parts of glucose, 4 parts of chicken oil, 0.3 part of yeast extract, 0.3 part of ginger juice and 7 parts of water, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the raw materials, stirring and reacting the raw materials at the temperature of 95 ℃ for 30 minutes, and cooling the raw materials after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 75 parts by weight of the coconut chicken thermal reactant prepared in the step (1), 4 parts by weight of coconut milk powder, 2 parts by weight of modified starch, 0.2 part by weight of CMC, 2 parts by weight of sucrose, 3 parts by weight of salt, 4 parts by weight of monosodium glutamate, 0.3 part by weight of I + G, 0.15 part by weight of xanthan gum, 0.25 part by weight of sucrose ester and 0.05 part by weight of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 82 ℃ for 18 minutes, and cooling to obtain a thermal reaction coconut chicken paste;
(3) and (3) counting according to parts by weight, taking 98 parts of the thermal reaction coconut chicken cream prepared in the step (2), 1.5 parts of chicken essence and 0.5 part of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The preparation method of the chicken zymolyte in the step (1) comprises the following steps: taking 6 parts of coconut meat, 15 parts of coconut water and 75 parts of chicken, cutting into small pieces, adding 15 parts of water, putting into a jacketed kettle, stewing for 25 minutes, cooling, mincing by a meat mincer, putting into an enzymolysis tank, heating to 55 ℃ while stirring, then adding 0.4 part of papain and 0.3 part of flavourzyme, preserving heat, stirring for 2 hours, and filtering to obtain the chicken zymolyte.
Example 2
A coconut chicken paste essence comprises heat-reactive coconut chicken paste, chicken essence base, and coconut essence base.
The thermal reaction coconut chicken paste comprises 78 parts of coconut chicken thermal reactants, 5 parts of coconut milk powder, 1.5 parts of modified starch, 0.3 part of CMC, 3 parts of cane sugar, 5 parts of salt, 3.5 parts of monosodium glutamate, 0.4 part of I + G, 0.2 part of xanthan gum, 0.3 part of sucrose ester and 0.08 part of potassium sorbate.
The coconut chicken hot reactant comprises 40 parts of chicken zymolyte, 0.8 part of cysteine hydrochloride, 0.2 part of D L-methionine, 0.5 part of IMP, 0.5 part of alanine, 0.1 part of glycine, 10.1 parts of VB, 2.5 parts of glucose, 5 parts of chicken oil, 0.2 part of yeast extract, 0.5 part of ginger juice and 6 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 40 parts of chicken zymolyte, 0.8 part of cysteine hydrochloride, 0.2 part of D L-methionine, 0.5 part of IMP, 0.5 part of alanine, 0.1 part of glycine, 10.1 parts of VB, 2.5 parts of glucose, 5 parts of chicken oil, 0.2 part of yeast extract, 0.5 part of ginger juice and 6 parts of water, uniformly mixing the weighed raw materials, putting the mixture into a reaction kettle, stirring and heating the mixture, stirring and reacting the mixture for 25 minutes at the temperature of 98 ℃, and cooling the mixture after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 78 parts of coconut chicken thermal reactant prepared in the step (1), 5 parts of coconut milk powder, 1.5 parts of modified starch, 0.3 part of CMC, 3 parts of sucrose, 5 parts of salt, 3.5 parts of monosodium glutamate, 0.4 part of I + G, 0.2 part of xanthan gum, 0.3 part of sucrose ester and 0.08 part of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 83 ℃ for 20 minutes, and cooling to obtain thermal reaction coconut chicken paste;
(3) counting by weight parts, taking 96 parts of the thermal reaction coconut chicken cream prepared in the step (2), 2 parts of chicken essence and 0.8 part of coconut essence, and uniformly mixing to obtain the coconut cream essence.
The preparation method of the chicken zymolyte used in the step (1) comprises the following steps: according to the mass parts, 8 parts of coconut meat, 18 parts of coconut water and 78 parts of chicken are taken, cut into small pieces, 18 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 26 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 58 ℃ while stirring, then 0.5 part of papain and 0.2 part of flavor protein are added, the temperature is kept and the stirring is carried out for 2.5 hours, and the chicken zymolyte is obtained after filtering.
Example 3
A coconut chicken paste essence comprises heat-reactive coconut chicken paste, chicken essence base, and coconut essence base.
The thermal reaction coconut chicken paste comprises 80 parts of coconut chicken thermal reactants, 6 parts of coconut milk powder, 2 parts of modified starch, 0.4 part of CMC, 1.5 parts of sucrose ester, 4 parts of salt, 3 parts of monosodium glutamate, 0.4 part of I + G, 0.25 part of xanthan gum, 0.15 part of sucrose ester and 0.06 part of potassium sorbate.
The coconut chicken hot reactant comprises 30 parts of chicken enzymatic hydrolysate, 0.4 part of cysteine hydrochloride, 0.4 part of D L-methionine, 0.2 part of IMP, 0.4 part of alanine, 0.3 part of glycine, 10.4 parts of VB, 3 parts of glucose, 3 parts of chicken oil, 0.4 part of yeast extract, 1 part of ginger juice and 8 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 30 parts of chicken zymolyte, 0.4 part of cysteine hydrochloride, 0.4 part of D L-methionine, 0.2 part of IMP, 0.4 part of alanine, 0.3 part of glycine, 10.4 parts of VB, 3 parts of glucose, 3 parts of chicken oil, 0.4 part of yeast extract, 1 part of ginger juice and 8 parts of water, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the raw materials, stirring and reacting the raw materials at the temperature of 99 ℃ for 20 minutes, and cooling the raw materials after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 80 parts by weight of the coconut chicken thermal reactant prepared in the step (1), 6 parts by weight of coconut milk powder, 2 parts by weight of modified starch, 0.4 part by weight of CMC, 1.5 parts by weight of sucrose ester, 4 parts by weight of salt, 3 parts by weight of monosodium glutamate, 0.4 part by weight of I + G, 0.25 part by weight of xanthan gum, 0.15 part by weight of sucrose ester and 0.06 part by weight of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 85 ℃ for 15 minutes, and cooling to obtain thermal reaction coconut chicken paste;
(3) and (3) counting according to parts by weight, taking 97 parts of the thermal reaction coconut chicken cream prepared in the step (2), 2.5 parts of chicken essence and 0.5 part of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The chicken zymolyte used in the step (1) is prepared by the following method: according to the mass parts, 9 parts of coconut meat, 20 parts of coconut water and 76 parts of chicken are taken, cut into small pieces, 15 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 20 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 56 ℃ while stirring, then 0.5 part of papain and 0.3 part of flavourzyme are added, the temperature is kept and the stirring is carried out for 1.5 hours, and the chicken zymolyte is obtained after filtering.
Example 4
A coconut chicken paste essence comprises heat-reactive coconut chicken paste, chicken essence base, and coconut essence base.
The thermal reaction coconut chicken paste comprises 70 parts of coconut chicken thermal reactants, 3 parts of coconut milk powder, 1 part of modified starch, 0.1 part of CMC, 1 part of sucrose, 2 parts of salt, 2 parts of monosodium glutamate, 0.1 part of I + G, 0.1 part of xanthan gum, 0.1 part of sucrose ester and 0.02 part of potassium sorbate.
The coconut chicken hot reactant comprises 10 parts of chicken zymolyte, 0.2 part of cysteine hydrochloride, 0.1 part of D L-methionine, 0.1 part of IMP, 0.2 part of alanine, 0.1 part of glycine, 10.05 parts of VB, 1 part of glucose, 1 part of chicken oil, 0.1 part of yeast extract, 0.1 part of ginger juice and 5 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 10 parts of chicken zymolyte, 0.2 part of cysteine hydrochloride, 0.1 part of D L-methionine, 0.1 part of IMP, 0.2 part of alanine, 0.1 part of glycine, 10.05 parts of VB, 1 part of glucose, 1 part of chicken oil, 0.1 part of yeast extract, 0.1 part of ginger juice and 5 parts of water according to the parts by weight, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the raw materials, stirring and reacting the raw materials at 95 ℃ for 20 minutes, and cooling the mixture after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 70 parts of coconut chicken thermal reactant prepared in the step (1), 3 parts of coconut milk powder, 1 part of modified starch, 0.1 part of CMC, 1 part of sucrose, 2 parts of salt, 2 parts of monosodium glutamate, 0.1 part of I + G, 0.1 part of xanthan gum, 0.1 part of sucrose ester and 0.02 part of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and pasting at the temperature of 80 ℃ for 10 minutes, and cooling to obtain a thermal reaction coconut chicken paste;
(3) counting according to the weight parts, taking 94 parts of the thermal reaction coconut chicken cream prepared in the step (2), 0.75 part of chicken essence and 0.25 part of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The preparation method of the chicken zymolyte in the step (1) comprises the following steps: according to the mass parts, 5 parts of coconut meat, 10 parts of coconut water and 70 parts of chicken are taken, 10 parts of water is added into the cut pieces, the mixture is put into a jacketed kettle to be stewed for 20 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, and heated to 50 ℃ while stirring. Then adding 0.2 part of papain and 0.1 part of flavourzyme, preserving heat, stirring for 1.5 hours, and filtering to obtain the chicken zymolyte.
Example 5
A coconut chicken paste essence comprises heat-reactive coconut chicken paste, chicken essence base, and coconut essence base.
The thermal reaction coconut chicken paste comprises 80 parts of coconut chicken thermal reactants, 7 parts of coconut milk powder, 3 parts of modified starch, 0.5 part of CMC, 4 parts of sucrose, 6 parts of salt, 6 parts of monosodium glutamate, 0.5 part of I + G, 0.3 part of xanthan gum, 0.4 part of sucrose ester and 0.1 part of potassium sorbate.
The coconut chicken hot reactant comprises 50 parts of chicken zymolyte, 1 part of cysteine hydrochloride, 0.5 part of D L-methionine, 0.6 part of IMP, 0.8 part of alanine, 0.5 part of glycine, 10.5 parts of VB, 5 parts of glucose, 7 parts of chicken fat, 0.5 part of yeast extract, 2 parts of ginger juice and 10 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 50 parts of chicken zymolyte, 1 part of cysteine hydrochloride, 0.5 part of D L-methionine, 0.6 part of IMP, 0.8 part of alanine, 0.5 part of glycine, 10.5 parts of VB, 5 parts of glucose, 7 parts of chicken oil, 0.5 part of yeast extract, 2 parts of ginger juice and 10 parts of water, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the raw materials, stirring and reacting the raw materials at the temperature of 100 ℃ for 40 minutes, and cooling the raw materials after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 80 parts by weight of the coconut chicken thermal reactant prepared in the step (1), 7 parts by weight of coconut milk powder, 3 parts by weight of modified starch, 0.5 part by weight of CMC, 4 parts by weight of sucrose, 6 parts by weight of salt, 6 parts by weight of monosodium glutamate, 0.5 part by weight of I + G, 0.3 part by weight of xanthan gum, 0.4 part by weight of sucrose ester and 0.1 part by weight of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 85 ℃ for 20 minutes, and cooling to obtain a thermal reaction coconut chicken paste;
(3) and (3) counting according to parts by weight, taking 99 parts of the thermal reaction coconut chicken cream prepared in the step (2), 4 parts of chicken essence and 2 parts of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The chicken zymolyte used in the step (1) is prepared by the following method: according to the mass parts, 10 parts of coconut meat, 20 parts of coconut water and 80 parts of chicken are taken, cut into small pieces, 20 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 30 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 60 ℃ while stirring, then 0.6 part of papain and 0.4 part of flavourzyme are added, the temperature is kept and the stirring is carried out for 3 hours, and the chicken zymolyte is obtained after the filtration.
The invention is also provided with a comparison example which is compared with the embodiment of the invention to better highlight the technical effect of the embodiment of the invention.
Comparative example 1
The coconut chicken paste essence comprises 98 parts of thermal reaction coconut chicken paste, 1.5 parts of chicken essence and 0.5 part of coconut essence.
The thermal reaction coconut chicken paste comprises 75 parts of coconut chicken thermal reactants, 4 parts of coconut milk powder, 2 parts of modified starch, 0.2 part of CMC, 2 parts of sucrose, 3 parts of salt, 4 parts of monosodium glutamate, 0.3 part of I + G, 0.15 part of xanthan gum, 0.25 part of sucrose ester and 0.05 part of potassium sorbate.
The coconut chicken hot reactant comprises 25 parts of chicken zymolyte, 0 part of cysteine hydrochloride, 0 part of D L-methionine, 0.4 part of IMP, 0.35 part of alanine, 0.2 part of glycine, 0.3 part of VB10 part of glucose, 4 parts of chicken fat, 0.3 part of yeast extract, 0.3 part of ginger juice and 7 parts of water.
The preparation method of the coconut chicken paste essence comprises the following steps:
(1) weighing 25 parts of chicken zymolyte, 0 part of cysteine hydrochloride, 0 part of D L-methionine, 0.4 part of IMP, 0.35 part of alanine, 0.2 part of glycine, 0.3 part of VB10 part of glucose, 4 parts of chicken oil, 0.3 part of yeast extract, 0.3 part of ginger juice and 7 parts of water, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the mixture, stirring and reacting the mixture for 30 minutes at the temperature of 95 ℃, and cooling the mixture after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 75 parts by weight of the coconut chicken thermal reactant prepared in the step (1), 4 parts by weight of coconut milk powder, 2 parts by weight of modified starch, 0.2 part by weight of CMC, 2 parts by weight of sucrose, 3 parts by weight of salt, 4 parts by weight of monosodium glutamate, 0.3 part by weight of I + G, 0.15 part by weight of xanthan gum, 0.25 part by weight of sucrose ester and 0.05 part by weight of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 82 ℃ for 18 minutes, and cooling to obtain a thermal reaction coconut chicken paste;
(3) and (3) counting according to parts by weight, taking 98 parts of the thermal reaction coconut chicken cream prepared in the step (2), 1.5 parts of chicken essence and 0.5 part of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The preparation method of the chicken zymolyte used in the step (1) comprises the following steps: according to the mass parts, 0 part of coconut meat, 0 part of coconut water and 75 parts of chicken are taken, cut into small pieces, 15 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 25 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 55 ℃ while stirring, then 0.4 part of papain and 0.3 part of flavourzyme are added, the temperature is kept and the stirring is carried out for 2 hours, and the chicken zymolyte is obtained after the filtration.
Comparative example 2
The coconut chicken paste essence comprises 96 parts of thermal reaction coconut chicken paste.
The thermal reaction coconut chicken paste comprises 78 parts of coconut chicken thermal reactants, 5 parts of coconut milk powder, 1.5 parts of modified starch, 0.3 part of CMC, 3 parts of cane sugar, 5 parts of salt, 3.5 parts of monosodium glutamate, 0.4 part of I + G, 0.2 part of xanthan gum, 0.3 part of sucrose ester and 0.08 part of potassium sorbate.
The coconut chicken hot reactant comprises 40 parts of chicken zymolyte, 0.8 part of cysteine hydrochloride, 0.2 part of D L-methionine, 0.5 part of IMP, 0.5 part of alanine, 0.1 part of glycine, 10.1 parts of VB, 2.5 parts of glucose, 5 parts of chicken oil, 0.2 part of yeast extract and 0.5 part of ginger juice.
The coconut chicken paste essence is prepared by the following steps:
(1) weighing 40 parts of chicken zymolyte, 0.8 part of cysteine hydrochloride, 0.2 part of D L-methionine, 0.5 part of IMP, 0.5 part of alanine, 0.1 part of glycine, 10.1 parts of VB, 2.5 parts of glucose, 5 parts of chicken oil, 0.2 part of yeast extract, 0.5 part of ginger juice and 6 parts of water, uniformly mixing the weighed raw materials, putting the mixture into a reaction kettle, stirring and heating the mixture, stirring and reacting the mixture at the temperature of 98 ℃ for 25 minutes, and cooling the mixture after the reaction is finished to obtain a coconut chicken thermal reactant;
(2) weighing 78 parts of coconut chicken thermal reactant prepared in the step (1), 5 parts of coconut milk powder, 1.5 parts of modified starch, 0.3 part of CMC, 3 parts of sucrose, 5 parts of salt, 3.5 parts of monosodium glutamate, 0.4 part of I + G, 0.2 part of xanthan gum, 0.3 part of sucrose ester and 0.08 part of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 83 ℃ for 20 minutes, and cooling to obtain thermal reaction coconut chicken paste;
(3) counting by weight parts, taking 96 parts of the thermal reaction coconut chicken cream prepared in the step (2), 0 part of chicken essence and 0 part of coconut essence, and uniformly mixing to obtain the coconut cream essence.
The preparation method of the chicken zymolyte used in the step (1) comprises the following steps: according to the mass parts, 8 parts of coconut meat, 18 parts of coconut water and 78 parts of chicken are taken, cut into small pieces, 18 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 26 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 58 ℃ while stirring, then 0.5 part of papain and 0.2 part of flavor protein are added, the temperature is kept and the stirring is carried out for 2.5 hours, and the chicken zymolyte is obtained after filtering.
Comparative example 3
The coconut chicken paste essence comprises 97 parts of thermal reaction coconut chicken paste, 2.5 parts of chicken essence and 0.5 part of coconut essence.
The thermal reaction coconut chicken paste comprises 80 parts of coconut chicken thermal reactants, 6 parts of coconut milk powder, 2 parts of modified starch, 0.4 part of CMC, 1.5 parts of sucrose ester, 4 parts of salt, 3 parts of monosodium glutamate, 0.4 part of I + G, 0.25 part of xanthan gum, 0.15 part of sucrose ester and 0.06 part of potassium sorbate.
The coconut chicken hot reactant comprises 30 parts of chicken enzymatic hydrolysate, 0.4 part of cysteine hydrochloride, 0.4 part of D L-methionine, 0.2 part of IMP, 0.4 part of alanine, 0.3 part of glycine, 10.4 parts of VB, 3 parts of glucose, 3 parts of chicken oil, 0.4 part of yeast extract, 1 part of ginger juice and 8 parts of water.
The coconut chicken paste essence is prepared by the following steps:
(1) weighing 30 parts of chicken zymolyte, 0.4 part of cysteine hydrochloride, 0.4 part of D L-methionine, 0.2 part of IMP, 0.4 part of alanine, 0.3 part of glycine, 10.4 parts of VB, 3 parts of glucose, 3 parts of chicken oil, 0.4 part of yeast extract, 1 part of ginger juice and 8 parts of water, uniformly mixing the weighed raw materials, putting the raw materials into a reaction kettle, stirring and heating the raw materials, stirring and reacting the raw materials at the temperature of 99 ℃ for 20 minutes, and cooling the raw materials after the reaction is finished to obtain a coconut chicken hot reactant;
(2) weighing 80 parts by weight of the coconut chicken thermal reactant prepared in the step (1), 6 parts by weight of coconut milk powder, 2 parts by weight of modified starch, 0.4 part by weight of CMC, 1.5 parts by weight of sucrose ester, 4 parts by weight of salt, 3 parts by weight of monosodium glutamate, 0.4 part by weight of I + G, 0.25 part by weight of xanthan gum, 0.15 part by weight of sucrose ester and 0.06 part by weight of potassium sorbate, uniformly mixing the weighed raw materials, heating, stirring and gelatinizing at 85 ℃ for 15 minutes, and cooling to obtain thermal reaction coconut chicken paste;
(3) and (3) counting according to parts by weight, taking 97 parts of the thermal reaction coconut chicken cream prepared in the step (2), 2.5 parts of chicken essence and 0.5 part of coconut essence, and uniformly mixing to obtain the coconut chicken cream essence.
The chicken zymolyte used in the step (1) is prepared by the following method: according to the mass parts, 0 part of coconut meat, 0 part of coconut water and 76 parts of chicken are taken, cut into small pieces, 15 parts of water is added, the small pieces are put into a jacketed kettle to be stewed for 20 minutes, cooled, ground by a meat grinder, put into an enzymolysis tank, heated to 56 ℃ while stirring, then 0.5 part of papain and 0.3 part of flavourzyme are added, the temperature is kept and the stirring is carried out for 1.5 hours, and the chicken zymolyte is obtained after filtering.
The examples and the control examples were subjected to an effect evaluation test.
Sensory evaluation of coconut chicken paste essence
15 sensory evaluators (8 women and 7 men aged between 20 and 35 years) were invited to score the coconut chicken essence of the examples and comparative examples for sensory evaluation, 1 score for weakest and 9 score for strongest, and the sensory evaluation indexes included coconut flavor, meat flavor, flavor intensity, characteristic flavor, harmony and overall preference. After 1 highest score and 1 lowest score were removed, the scores of sensory evaluators were averaged and the scoring results are shown in table 1 below.
TABLE 1 sensory evaluation results of coconut chicken cream essence of examples and comparative examples
As can be seen from Table 1, the coconut chicken paste flavor of comparative example 1 has a lower score in terms of the indicators of meat flavor, mouth feel, characteristic flavor, etc. than those of the examples of the present invention, and the score is decreased because cysteine hydrochloride, D L-methionine and VB1 are not added to comparative example 1, and the absence of these sulfur-containing amino acids results in the lack of key precursor substances capable of forming meat flavor substances during the Maillard reaction, the sensory score of the coconut chicken paste flavor of comparative example 2 is also lower than that of the examples of the present invention, because the chicken flavor base and coconut flavor base are not added to comparative example 2, and the flavor of the heat-responsive coconut chicken paste cannot be enhanced and modified, the coconut chicken enzymatic hydrolysate of comparative example 3 is not added and the coconut water is cooked together with the chicken, resulting in the lack of pure coconut chicken base flavor of comparative example 3, and therefore, the coconut chicken paste flavor, characteristic flavor, mouth feel and consistency are all lower than those of the experimental examples, and the coconut chicken paste flavor, the coconut flavor, taste and taste are very different in terms of coconut flavor, taste, and fragrance of the overall fragrance of the prepared chicken essence, and fragrance of the coconut flavor, and the overall fragrance of the taste of the coconut chicken essence, and the coconut flavor of the coconut chicken is very good taste.
While specific embodiments of the invention have been described with reference to the above examples, it will be understood by those skilled in the art that the foregoing examples are for purposes of illustration only and are not intended to limit the scope of the invention, which is to be construed as limiting the present invention.
Claims (10)
1. The coconut chicken paste essence is characterized by comprising the following components: thermally reacting coconut chicken paste, chicken essence, and coconut essence; the thermal reaction coconut chicken paste comprises the following components: the coconut chicken hot reactant, coconut milk powder, modified starch, sodium carboxymethylcellulose, sucrose, salt, monosodium glutamate, nucleotide disodium, xanthan gum, sucrose ester and potassium sorbate.
2. The coconut chicken paste essence according to claim 1, wherein the coconut chicken hot reactant comprises chicken zymolyte, cysteine hydrochloride, D L-methionine, inosinic acid, alanine, glycine, thiamine hydrochloride, glucose, chicken oil, yeast extract and ginger juice.
3. The coconut chicken paste flavor of claim 1 or 2, wherein the coconut chicken hot reactant further comprises water.
4. The coconut chicken paste essence according to claim 1, which is characterized by comprising the following components in parts by weight: 94-99 parts of thermal reaction coconut chicken cream, 0.75-4 parts of chicken essence and 0.25-2 parts of coconut essence;
the thermal reaction coconut chicken paste comprises the following components in parts by weight: 70-80 parts of coconut chicken thermal reactant, 3-7 parts of coconut milk powder, 1-3 parts of modified starch, 0.1-0.5 part of sodium carboxymethylcellulose, 1-4 parts of sucrose, 2-6 parts of salt, 2-6 parts of monosodium glutamate, 0.1-0.5 part of nucleotide disodium, 0.1-0.3 part of xanthan gum, 0.1-0.4 part of sucrose ester and 0.02-0.1 part of potassium sorbate.
5. The coconut chicken paste essence according to claim 4, wherein the coconut chicken hot reactant comprises, by weight, 10-50 parts of chicken enzymatic hydrolysate, 0.2-1 part of cysteine hydrochloride, 0.1-0.5 part of D L-methionine, 0.1-0.6 part of inosinic acid, 0.2-0.8 part of alanine, 0.1-0.5 part of glycine, 0.05-0.5 part of thiamine hydrochloride, 1-5 parts of glucose, 1-7 parts of chicken oil, 0.1-0.5 part of yeast extract, and 0.1-2 parts of ginger juice.
6. The coconut chicken paste essence of claim 4, wherein the chicken hydrolysate comprises the following components in parts by weight: 5-10 parts of coconut meat, 10-20 parts of coconut water, 70-80 parts of chicken, 0.2-0.6 part of papain, 0.1-0.4 part of flavourzyme and 10-20 parts of water.
7. The preparation method of the coconut chicken paste essence as claimed in any one of claims 1 to 6, which is characterized by comprising the following steps:
(1) weighing the chicken zymolyte, cysteine hydrochloride, D L-methionine, inosinic acid, alanine, glycine, thiamine hydrochloride, glucose, chicken oil, yeast extract, ginger juice and water according to any one of the formulas of the claims 1 to 6, uniformly mixing, putting into a reaction kettle, stirring and reacting at the temperature of 95-100 ℃ for 20-40 minutes, and cooling after the reaction is finished to obtain a coconut chicken hot reactant;
(2) uniformly mixing the coconut chicken hot reactant in the step (1), coconut milk powder, modified starch, sodium carboxymethylcellulose, sucrose, salt, monosodium glutamate, disodium nucleotide, xanthan gum, sucrose ester and potassium sorbate, stirring and gelatinizing at 80-85 ℃ for 15-20 minutes, and cooling to obtain a hot reaction coconut chicken paste;
(3) and (3) uniformly mixing the thermal reaction coconut chicken cream, the chicken essence and the coconut essence in the step (2) to obtain the coconut chicken cream essence.
8. The preparation method of claim 7, wherein the chicken hydrolysate in the step (1) is prepared by the following steps: stewing coconut meat, coconut water and chicken in water, mincing, heating to 50-60 deg.C, adding protease, stirring, and filtering to obtain chicken zymolyte.
9. The method of claim 8, wherein the chicken meat is 5-10 parts of coconut meat, 10-20 parts of coconut water and 70-80 parts of chicken meat based on the total amount of the chicken hydrolysate.
10. The method of claim 8, wherein the protease includes papain and flavourzyme; the mass ratio of the papain to the flavourzyme is (0.2-0.6) to (0.1-0.4).
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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 |
| CN115669908A (en) * | 2022-11-02 | 2023-02-03 | 江西省华宝孔雀食品科技发展有限公司 | Ginger, onion and chicken paste essence and preparation method thereof |
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| CN115669908A (en) * | 2022-11-02 | 2023-02-03 | 江西省华宝孔雀食品科技发展有限公司 | Ginger, onion and chicken paste essence and preparation method thereof |
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