CN101053394A - Liquid chicken bouillon - Google Patents
Liquid chicken bouillon Download PDFInfo
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- CN101053394A CN101053394A CNA2007100491130A CN200710049113A CN101053394A CN 101053394 A CN101053394 A CN 101053394A CN A2007100491130 A CNA2007100491130 A CN A2007100491130A CN 200710049113 A CN200710049113 A CN 200710049113A CN 101053394 A CN101053394 A CN 101053394A
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- sodium
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- chicken bouillon
- bouillon
- liquid chicken
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Abstract
A liquid chicken bouillon is composed of a variety of raw materials and water. Following are the main raw materials weight ratio: sodium glutamate 38 to 42, salt 18 to 20, sucrose 5 to 6, chicken powder 2 to 5, flavor sodium nucleotides 2 to 3, 5'-sodium inosinate 1 to 3, 5'- sodium guanylate. The concentration of the mixture of the said materials and water is 40 to 80 percent, and the said mixture also is added adequate curcumin and adequate preservatives. It belongs to a novel chicken bouillon product with easy-to-use, high product quality advantages.
Description
Technical field
The present invention relates to flavouring, particularly be liquid condition, chickens' extract with health role is made the field.
Background technology
The primary raw material of chickens' extract is sodium glutamate (main component of monosodium glutamate), chicken meal (or chicken flavor essence), salt, sugar, starch etc. in the market, and its function is seasoning.
Existing chickens' extract all is to be solid granular, has inconvenient problem with use: the solid particle chickens' extract is cooked during as the cooking, and the starch in the chickens' extract can cause the situation of giving birth to pot; And for example, when cold vegetable dish in sauce used, there was skewness in the solid particle chickens' extract, influences the problem of mouthfeel, and secondly, existing chickens' extract lacks health-care components, and is not with health role.
Summary of the invention
The objective of the invention is the problem that exists at prior art and a kind of use liquid chicken bouillon more easily is provided.
Purpose of the present invention is realized by following technical scheme: a kind of liquid chicken bouillon, and add water by plurality of raw materials and make, its primary raw material weight proportion is as follows:
Sodium glutamate 38-42
Salt 18-20
Sucrose 5-6
Chicken meal 2-5
Flavour nucleotide sodium 2-3 (being the flavour nucleotide disodium)
5 '-Sodium Inosinate 1-3 (promptly 5 '-inosine acid disodium)
5 '-sodium guanylate 1-3 (promptly 5 '-Sodium guanylate)
The concentration of the mixture of above-mentioned raw materials and water is 40%～80%, and also is added with proper amount of ginger uranidin and an amount of anticorrisive agent (as potassium sorbate or Sodium Benzoate) in this mixture.
Behind autoclaving, defibrination, the protease of addition carries out enzymolysis to described chicken meal by Fresh Grade Breast, carries out high-pressure homogeneous, spray-drying again, cools off, sieves and make.Chicken meal is buyable also.
Above-mentioned raw materials is added in the drinkable water, and liquid chicken bouillon is made in (80 ℃～100 ℃) dissolving of suitably heating.
Liquid chicken bouillon of the present invention has flavour deliciousness, color and luster yellow fraction or yellowish, and generally speaking, liquid chicken bouillon of the present invention can be divided into two types of waterborne liquid and liquid of vicidity (after adding maltodextrin or starch based thickener).Compare with existing solid granular (crystallization shape or powdery) chickens' extract, sticking pot takes place, gives birth to a pot situation at the culinary art Shi Buhui that cooks in liquid chicken bouillon of the present invention, when botargo uses, has quick equally distributed advantage, more convenient in the use, the consumer provides a kind of new selection.Concerning manufacturing person, liquid chicken bouillon of the present invention has reduced production link (not needing granulation, drying process), has simplified operating process, has reduced production equipment, has improved product quality.Simultaneously, the simplification of technological process has been created condition for automatic management again.
The specific embodiment
Liquid chicken bouillon of the present invention by plurality of raw materials according to a certain weight ratio (weight portion, as kg) add water and make, the concentration of the mixture of all raw materials and water is 40%-80%.
Embodiment 1 (raw material unit is kg, together following)
Sodium glutamate 38, salt 18, sucrose 5, chicken meal 2, flavour nucleotide sodium 2,5 '-Sodium Inosinate 1,5 '-sodium guanylate 1; Above-mentioned raw materials is by the proportioning weighing, add in the entry (drinkable water, together following), simultaneously, add proper amount of ginger uranidin and an amount of anticorrisive agent such as potassium sorbate or Sodium Benzoate (down together), suitably heat to 80 ℃, can carry out sterilization in the course of dissolution, make the liquid chicken bouillon flavouring (chicken meal can substitute with the dove digested tankage or the full-tortoise powder of equivalent in this example) of concentration 60%.
Embodiment 2:
Sodium glutamate 42, salt 20, sucrose 6, chicken meal 5, flavour nucleotide sodium 3,5 '-Sodium Inosinate 3,5 '-sodium guanylate 3.Being processed into concentration by embodiment 1 the same manner is 40% liquid chicken bouillon.
Embodiment 3:
Sodium glutamate 40, salt 19, sucrose 5, chicken meal 3, flavour nucleotide sodium 2,5 '-Sodium Inosinate 2,5 '-sodium guanylate 2.Making concentration by embodiment 1 the same manner is 70% liquid chicken bouillon.
Embodiment 4:
Based on the raw material of embodiment 1 or embodiment 2, weighing Divine Comedy 3kg again, Fructus Hordei Germinatus 3kg.Add in the liquid chicken bouillon of embodiment 1 with powdery (200 order) form behind Divine Comedy, the Fructus Hordei Germinatus abrasive dust, also the two can be added with soaking object (water logging is heated and boiled extraction) form.
In this routine liquid chicken bouillon, Divine Comedy is that flour and other medicines mix after the processed goods that fermentation forms.Its nature and flavor are sweet, hot, warm.Return spleen, stomach warp, have the food digesting stomach fortifying effect.The Fructus Hordei Germinatus nature and flavor are sweet, flat.Return spleen, stomach warp, it contains amylase, transforms carbohydrase, and protein decomposition enzyme expedites the emergence of plain B, maltose, glucose and hordenine etc.Has the delaactation of helping digestion effect.This routine chickens' extract also has health-care efficacies such as appetite-stimulating indigestion-relieving invigorating the spleen except that seasoning.
Embodiment 5:
Based on embodiment 4 raw materials, wherein Divine Comedy 4kg, Fructus Hordei Germinatus 4kg.
Embodiment 6:
Based on the raw material of embodiment 4 or 5, add Chinese yam 2kg, Poria cocos 2kg, laver 2kg again.Add with powdery (200 order) form behind the initiate three flavor material pulverizings, also can the two soaking object form add.
Wherein, Chinese yam, Poria cocos all belong to the integration of drinking and medicinal herbs thing, all belong to the help medicinal material.Laver contains and enriches iodine, trace element and delicious flavour.This routine liquid chicken bouillon also has nourishing effects to human body except that the seasoning effect.
Embodiment 8:
Based on embodiment 6 or embodiment 7, add pepper 0.5kg again, ginger 0.5kg, green onion 0.5kg, new three kinds of raw materials (spice) can powder (100～200 order) form add (abrasive dust after pepper, ginger, the green onion drying), and form that also can flooding extract adds.
Embodiment 9:
Based on the arbitrary raw material of embodiment 1-8, weighing adds full-tortoise powder (tortoise remove internal organ after, make by the processing mode of above-mentioned chicken meal) 5kg, dove digested tankage (dove meat is processed into by the mode of above-mentioned chicken meal) 5kg.Wherein, full tortoise and dove meat can kidney tonifying, enrich blood, tonifying yin void, strengthening by means of tonics, raising physical efficiency, improve immunity, all have very high health care value.
Embodiment 10:
Based on embodiment 9, full-tortoise powder 2kg wherein, dove digested tankage 2kg.
Embodiment 11:
Based on the arbitrary raw material of embodiment 1-8, add thickener such as maltodextrin 2kg or soluble starch 2kg or sodium carboxymethylcellulose 2kg again, make thick liquid chicken bouillon.The addition of thickener can determine as requested, need not be confined to this example.
Various raw materials in above-mentioned all products of the present invention are in strict accordance with relevant food sanitary standard buying, processing, and the content of beary metal in the final products requires to meet national standard (arsenic content＜0.2mg/kg, lead content＜0.2mg/kg, zinc content＜1mg/kg).
Liquid chickens' extract of the present invention also has health nutrient to be worth except the seasoning effect. It has the product quality height, makes With advantage easily, be a kind of novel chicken bouillon product, will be accepted, be welcome by the consumer by the producer, Have wide market prospects.
Claims (6)
1, a kind of liquid chicken bouillon is characterized in that: add water by plurality of raw materials and make, its primary raw material weight proportion is as follows:
Sodium glutamate 38-42
Salt 18-20
Sucrose 5-6
Chicken meal 2-5
Flavour nucleotide sodium 2-3
5 '-Sodium Inosinate 1-3
5 '-sodium guanylate 1-3
The concentration of the mixture of above-mentioned raw materials and water is 40%～80%, and also is added with proper amount of ginger uranidin and an amount of anticorrisive agent in this mixture.
2, according to the described liquid chicken bouillon of claim 1, it is characterized in that: described raw material also comprises:
Divine Comedy 3-4
Fructus Hordei Germinatus 3-4.
3, according to the described liquid chicken bouillon of claim 2, it is characterized in that: described raw material also comprises:
Chinese yam 2-3
Poria cocos 2-3
Laver 2-3.
4, according to the described liquid chicken bouillon of claim 3, it is characterized in that: described raw material also comprises:
Pepper 0.5
Ginger 0.5
Green onion 0.5.
5, according to the described liquid chicken bouillon of the arbitrary claim of claim 1-4, it is characterized in that: described raw material also comprises:
Full-tortoise powder 2-5
Dove digested tankage 2-5.
6, according to the described liquid chicken bouillon of the arbitrary claim of claim 1-4, it is characterized in that: described raw material also comprises:
Maltodextrin 2 or
Soluble starch 2 or
Sodium carboxymethylcellulose 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100491130A CN101053394A (en) | 2007-05-16 | 2007-05-16 | Liquid chicken bouillon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100491130A CN101053394A (en) | 2007-05-16 | 2007-05-16 | Liquid chicken bouillon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101053394A true CN101053394A (en) | 2007-10-17 |
Family
ID=38793596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100491130A Pending CN101053394A (en) | 2007-05-16 | 2007-05-16 | Liquid chicken bouillon |
Country Status (1)
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| CN (1) | CN101053394A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564144B (en) * | 2009-06-08 | 2013-02-27 | 佛山市海天调味食品股份有限公司 | Chicken essence condiment |
| CN102077967B (en) * | 2009-11-26 | 2013-06-05 | 东莞市百味佳食品有限公司 | Chicken essence with fried flavor and preparation method thereof |
| CN103564397A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for hot-pot and preparation method thereof |
| CN103564378A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
| CN103564377A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking and preparation method thereof |
| CN103564404A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
-
2007
- 2007-05-16 CN CNA2007100491130A patent/CN101053394A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564144B (en) * | 2009-06-08 | 2013-02-27 | 佛山市海天调味食品股份有限公司 | Chicken essence condiment |
| CN102077967B (en) * | 2009-11-26 | 2013-06-05 | 东莞市百味佳食品有限公司 | Chicken essence with fried flavor and preparation method thereof |
| CN103564397A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for hot-pot and preparation method thereof |
| CN103564378A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
| CN103564377A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking and preparation method thereof |
| CN103564404A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Special essence of chicken for cooking soup and preparation method thereof |
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Application publication date: 20071017 |