CN1430914A - Chicken flavor monosodium glutamate and its prodn. technique - Google Patents
Chicken flavor monosodium glutamate and its prodn. technique Download PDFInfo
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- CN1430914A CN1430914A CN03118441A CN03118441A CN1430914A CN 1430914 A CN1430914 A CN 1430914A CN 03118441 A CN03118441 A CN 03118441A CN 03118441 A CN03118441 A CN 03118441A CN 1430914 A CN1430914 A CN 1430914A
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- chicken
- monosodium glutamate
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- glutamate
- flavouring
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Abstract
A chicken gourmet powder is prepared from flavoured hydrolytic chicken powder (15-50 wt. portions), hydrolytic plant protein powder (20-50 wt. portions), sodium glutamate (15-30 wt. portions), sodium inosinate and/or sodium uridylate (1-8 wt. portions), sodium chloride (1-20 wt. portions) and ethylmaltphenol (0.05-0.5 wt. portions). It contains 18 amino acids.
Description
Technical field
The present invention relates to flavouring, relate in particular to a kind of chicken monosodium glutamate.
Background technology
Monosodium glutamate is a kind of common flavouring, and its main component is a sodium glutamate, and the delicate flavour dullness is only bright tasteless, and edible west white race crowd, regular meeting's generating plane skin of cheek flush allergy.
Summary of the invention
The objective of the invention is to: overcome above-mentioned defective, provide a kind of nutritious, be rich in 18 seed amino acids, especially be rich in the necessary amino acid whose animal and plant albumen equilibrium of 7 kinds of human bodies, the chicken monosodium glutamate of the former taste original flavor of natural chicken meat odor type.
Each raw material of chicken monosodium glutamate of the present invention is by weight ratio: flavouring hydrolysis chicken meal 15-50 part hydrolytic plant protein powder 20-50 part sodium glutamate 15-30 part Sodium Inosinate and/or GMP 1-8 part.
Also can allocate sodium chloride 1-20 part in the chicken monosodium glutamate of the present invention into, also can allocate ethyl maltol 0.05-0.5 part into.
The production technology of chicken monosodium glutamate of the present invention is: rub, pull an oar after getting chicken cleaning, quick-frozen earlier, boiling 1-2 hour, with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase again, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell, filter with activated carbon, after in filtrate, adding the edible gelatin and the even matter of oily essence of 4-8%, spray-drying makes the flavouring chicken meal, and is standby.Take by weighing flavouring chicken meal, hydrolytic plant protein powder, sodium glutamate, the sweet sour sodium of flesh and/or GMP, table salt and ethyl maltol by said ratio, mix promptly powdered " chicken monosodium glutamate ", also can be through atomizing humidifying performance, granulation, dry, standardization becomes graininess " chicken monosodium glutamate ".
Chicken monosodium glutamate of the present invention is nutritious, be rich in 18 seed amino acids, especially be rich in 7 kinds of amino acid that human body is necessary, the equilibrium of animal and plant albumen, very easily digest and assimilate, and have and give off a strong fragrance, lastingly, can obviously improve and improve product quality, bright fragrance is pure, can strengthen people's interest in diet, promote appetite, be particularly suitable for the edible of old man, children and ward mates, have wide market prospects.
The specific embodiment
The present invention is described in detail below in conjunction with embodiment.
Embodiment 1:
After getting chicken cleaning, quick-frozen earlier, rub, pull an oar boiling 1-2 hour, again with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell with activated carbon, filter, after the edible gelatin of adding 4-8% and chicken oil essence are spared matter in filtrate, spray-drying, make the flavouring chicken meal, standby.Take by weighing flavouring (braising a kind of of chicken, steamed chicken or barbecue chicken odor type in soy sauce) hydrolysis chicken meal 50kg, hydrolytic plant protein powder 25kg, sodium glutamate 10kg, table salt 12kg, the sweet sour sodium 1kg of flesh, GMP 4kg, ethyl maltol 0.5kg, mixing and stirring, it is powdered chicken flavor essence, in time pack, guard against damp.(also can be, the air-dry graininess chicken monosodium glutamate that is standardized in time packs, and guards against damp) through the atomizing granulation
Embodiment 2:
Take by weighing flavouring hydrolysis chicken meal 45kg, hydrolytic plant protein powder 35kg, sodium glutamate 25kg, table salt 4kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Embodiment 3:
Take by weighing flavouring hydrolysis chicken meal 50kg, hydrolytic plant protein powder 45kg, sodium glutamate 16kg, table salt 4kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Embodiment 4
Take by weighing flavouring hydrolysis chicken meal 20kg, hydrolytic plant protein powder 50kg, sodium glutamate 16kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Claims (4)
1, a kind of chicken monosodium glutamate, it is characterized in that: each raw material is by weight ratio: hydrolysis chicken meal 15-50 part hydrolytic plant protein powder 20-50 part sodium glutamate 15-30 part Sodium Inosinate and/or GMP 1-8 part.
2, chicken monosodium glutamate according to claim 1 is characterized in that: also can allocate sodium chloride 1-20 part into.
3, chicken monosodium glutamate according to claim 1 and 2 is characterized in that: also can allocate ethyl maltol 0.05-0.5 part into.
4, chicken monosodium glutamate according to claim 1 and 2, it is characterized in that: its production technology is: after getting chicken cleaning, quick-frozen earlier, rub, pull an oar, boiling 1-2 hour, again with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell, filter with activated carbon, after in filtrate, adding the edible gelatin and the even matter of chicken oil essence of 4-8%, spray-drying makes the flavouring chicken meal, and is standby; Take by weighing flavouring chicken meal, hydrolytic plant protein powder, sodium glutamate, the sweet sour sodium of flesh and/or GMP, table salt and ethyl maltol by said ratio, mix promptly powdered " chicken monosodium glutamate ", also can be through atomizing humidifying performance, granulation, dry, standardization becomes graininess " chicken monosodium glutamate ".
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118441A CN1430914A (en) | 2003-01-10 | 2003-01-10 | Chicken flavor monosodium glutamate and its prodn. technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118441A CN1430914A (en) | 2003-01-10 | 2003-01-10 | Chicken flavor monosodium glutamate and its prodn. technique |
Publications (1)
| Publication Number | Publication Date |
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| CN1430914A true CN1430914A (en) | 2003-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03118441A Pending CN1430914A (en) | 2003-01-10 | 2003-01-10 | Chicken flavor monosodium glutamate and its prodn. technique |
Country Status (1)
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| CN (1) | CN1430914A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455318A (en) * | 2007-12-14 | 2009-06-17 | 龚星慧 | Steamed stuffed bun and dumpling flavorings and production method thereof |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102326768A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Savory flavoring |
| CN101455321B (en) * | 2007-12-14 | 2012-05-30 | 龚星慧 | Vegetable chicken essence and production method thereof |
| CN101288459B (en) * | 2008-06-19 | 2012-06-06 | 广州市天惠食品有限公司 | Chicken meat essence |
| CN101606673B (en) * | 2009-07-16 | 2012-06-06 | 天津春宇食品配料有限公司 | Oxidated duck fat for preparing duck meat taste essence |
| CN101606674B (en) * | 2009-07-16 | 2012-06-06 | 天津春宇食品配料有限公司 | Method for preparing duck meat taste essence |
| CN101455322B (en) * | 2007-12-14 | 2012-07-25 | 龚星慧 | Chaffy dish chicken essence and production method thereof |
| CN101606670B (en) * | 2009-07-16 | 2012-09-05 | 天津春宇食品配料有限公司 | Natural duck meat taste essence |
| CN103549565A (en) * | 2013-11-19 | 2014-02-05 | 广东雅道生物科技有限公司 | Chicken soup powder |
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
-
2003
- 2003-01-10 CN CN03118441A patent/CN1430914A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8795755B2 (en) | 2006-03-08 | 2014-08-05 | Nestec S.A. | Shelf-stable cooking aid and a process for its preparation |
| CN101455318B (en) * | 2007-12-14 | 2012-09-05 | 龚星慧 | Steamed stuffed bun and dumpling flavorings and production method thereof |
| CN101455321B (en) * | 2007-12-14 | 2012-05-30 | 龚星慧 | Vegetable chicken essence and production method thereof |
| CN101455322B (en) * | 2007-12-14 | 2012-07-25 | 龚星慧 | Chaffy dish chicken essence and production method thereof |
| CN101455318A (en) * | 2007-12-14 | 2009-06-17 | 龚星慧 | Steamed stuffed bun and dumpling flavorings and production method thereof |
| CN101288459B (en) * | 2008-06-19 | 2012-06-06 | 广州市天惠食品有限公司 | Chicken meat essence |
| CN101606673B (en) * | 2009-07-16 | 2012-06-06 | 天津春宇食品配料有限公司 | Oxidated duck fat for preparing duck meat taste essence |
| CN101606674B (en) * | 2009-07-16 | 2012-06-06 | 天津春宇食品配料有限公司 | Method for preparing duck meat taste essence |
| CN101606670B (en) * | 2009-07-16 | 2012-09-05 | 天津春宇食品配料有限公司 | Natural duck meat taste essence |
| CN102144766A (en) * | 2011-03-22 | 2011-08-10 | 廖国洪 | Method for preparing purely natural chicken meal |
| CN102326768A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Savory flavoring |
| CN102326768B (en) * | 2011-07-29 | 2013-07-31 | 天津春发生物科技集团有限公司 | Savory flavoring |
| CN103549565A (en) * | 2013-11-19 | 2014-02-05 | 广东雅道生物科技有限公司 | Chicken soup powder |
| CN103549565B (en) * | 2013-11-19 | 2015-02-25 | 广东雅道生物科技有限公司 | Chicken soup powder |
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