PROCESS FOR PREPARING CHICKEN-FLAVOR

摘要

A method of manufacturing a chicken flavor by enzyme treatment of ground newly hatched chickens and mixing a flavor precursor is provided. The method produces quality chicken flavors economically and recycles waste newly hatched chickens. Newly hatched chicks are ground, mixed with 1.5 to 2.0% by weight of Alcalase, Flavourzyme or a mixture thereof and let lying at room temperature for 1 to 3hr to produce a newly hatched chicken slurry. The newly hatched chicken slurry is then mixed with a flavor precursor in a ratio of 100:1 to 100:3(w/w), heat treated in a nitrogen environment and dried. The heat treatment is performed by putting a mixture of the newly hatched chicken slurry and flavor precursor into an extruder and extruding at 100 to 200deg.C and a screw rotation speed of 150 to 300rpm for 1 to 3min. The flavor precursor is thiamine or 5'-inosine monophosphate.