Brewage method for flavour chicken oil

A refined edible chicken oil used in daily life relates to an odourlessness and flavourless axunge which gradually generates a specific flavor of chicken under the high temperature cooking and frying condition; but under the high temperature condition, the chicken oil generates oxidation and fail reactions which lead the chicken oil not to be eaten. The invention utilizes a high pressure liquid chromatography to analyze the main fragrant matter in the chicken oil - the content and proportion relation of each volatile carbonyl compound in the chicken oil and is added into the refined edible chicken oil, so as to lead the chicken oil to assume full chicken oil flavor. The fragrance of the full chicken oil is generated under 22.5meq / kg of carbonyl value, 3.0mgKOH / g of acid value and 4.9meq / kg of peroxide number. The main carbonyl compounds in the chicken oil comprises 2, 4-decadienal, 2-undenal, nonanal and 2-nonenal. The refined chicken oil can reappear the full chicken oil flavor when the fragrant matters of the 2, 4-decadienal (5.946mg / kg), the 2-undenal (3.532mg / kg), the nonanal (2.863mg / kg) and the 2-nonenal (1.301mg / kg) are added.