CN101455321A - Vegetable chicken essence and production method thereof - Google Patents
Vegetable chicken essence and production method thereof Download PDFInfo
- Publication number
- CN101455321A CN101455321A CNA2007101957481A CN200710195748A CN101455321A CN 101455321 A CN101455321 A CN 101455321A CN A2007101957481 A CNA2007101957481 A CN A2007101957481A CN 200710195748 A CN200710195748 A CN 200710195748A CN 101455321 A CN101455321 A CN 101455321A
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- CN
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- Prior art keywords
- chicken
- vegetable
- reaction solution
- chickens
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 59
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000049 pigment Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 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 description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical group C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000012754 curcumin Nutrition 0.000 claims description 4
- 239000004148 curcumin Substances 0.000 claims description 4
- 229940109262 curcumin Drugs 0.000 claims description 4
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 3
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 3
- 235000013734 beta-carotene Nutrition 0.000 claims description 3
- 239000011648 beta-carotene Substances 0.000 claims description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 3
- 229960002747 betacarotene Drugs 0.000 claims description 3
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 3
- 235000018889 capsanthin Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 235000012658 paprika extract Nutrition 0.000 claims description 3
- 239000001688 paprika extract Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 abstract description 44
- 239000000284 extract Substances 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Abstract
The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.
Description
Technical field
The present invention relates to a kind of flavoring and preparation method, be specifically related to a kind of vegetable chicken essence and preparation method.
Background technology
Along with the raising of people's living standard, people are more and more higher to the requirement of eating, and chickens' extract is a kind of flavoring that people use always when dish-cooking, and the main component of chickens' extract is a chicken, the chickens' extract of selling on the market, and big multi-flavour is single, the hypotrophy face.
Summary of the invention
The objective of the invention is at above deficiency, provide a kind of nutritious, contain multivitamin, amino acid content height, the rational vegetable chicken essence of proportion scale and modulator approach.
Another object of the present invention provides the preparation method of above-mentioned vegetable chicken essence.
The technical solution adopted for the present invention to solve the technical problems is: a kind of vegetable chicken essence, the raw material that contains following weight parts: green vegetables 3-5 part, carrot 4-6 part, mushroom 5-10 part, chicken reaction solution 15-20 part, salt 25-30 part, white sugar 5-10 part, monosodium glutamate 15-25 part, hydrolyzed vegetable protein 3-5 part, natural colouring matter 0.02-0.06 part.
Described natural colouring matter is curcumin, beta carotene, natural capsanthin pigment.
Another technical scheme of the present invention provides a kind of preparation method of vegetable chicken essence, and the method includes the steps of: at first prepare chicken reaction solution:
Chicken, chicken bone mix with the weight ratio of 7:3 to be pulverized, add chicken and chicken bone gross weight thousand/1-3 protease, at 60-70 ℃ of following enzymolysis 45-90min, enzymolysis is the 90-95 ℃ of enzyme 3-5min that goes out in back fully, cooled and filtered is got filtrate, adds glucose, the weight ratio of glucose and chicken and chicken bone gross weight is 1:1, adds thermal response at 80-110 ℃ and promptly gets chicken reaction solution.
Select fresh clean green vegetables, carrot, mushroom then; carry out blanching after the rough lumber, protect look; carry out microwave drying then; carry out ultramicro grinding at last, the Vegetable powder after will pulverizing again is sprinkled in the chicken reaction solution, and adds salt, white sugar, monosodium glutamate, hydrolyzed vegetable protein, natural colouring matter; stir; by the comminutor granulation, vibra fluidized bed drying promptly gets vegetable chicken essence.
Compare with existing most of chickens' extracts on the market, the present invention has added the green vegetables powder, has not only enriched the local flavor of chickens' extract, and to the vitamin that has increased needed by human in the chickens' extract, add hydrolyzed vegetable protein, the amino acid content height makes the present invention more nutritious.
The specific embodiment
Enumerate embodiment below, the present invention is further specified, but the invention is not restricted to these embodiment.
Embodiment 1
Take by weighing raw material (kilogram) by following weight:
Green vegetables 4, carrot 5, mushroom 7, chicken reaction solution 17, salt 28, white sugar 8, monosodium glutamate 20, hydrolyzed vegetable protein 4, curcumin 0.04.
Method for making is as follows:
At first select 4 kilograms in fresh clean green vegetables; 5 kilograms in carrot; 7 kilograms on mushroom; blanching 3min after the rough lumber; put into and contain the 0.05%-0.15% sodium hydrogensulfite; 0.1%-0.3% calcium chloride; soak 5-15min in the 0.1%-0.3% liquor zinci chloridi; protecting look handles; carry out microwave drying then; carry out ultramicro grinding at last; Vegetable powder after will pulverizing again is sprinkled in 17 kilograms of the chicken reaction solution; and add 28 kilograms of salt; 8 kilograms of white sugar; 20 kilograms of monosodium glutamates; 4 kilograms of hydrolyzed vegetable proteins; 0.04 kilogram of curcumin; stir; by the comminutor granulation, vibra fluidized bed drying promptly gets vegetable chicken essence.
The preparation technology of described chicken reaction solution is as follows:
Chicken, chicken bone mix with the weight ratio of 7:3 to be pulverized, add chicken and chicken bone gross weight thousand/1-3 protease at 60-70 ℃ of following enzymolysis 45-90min, enzymolysis is the 90-95 ℃ of enzyme 3-5mmin that goes out in back fully, cooled and filtered, get filtrate, add glucose, the weight ratio of glucose and chicken and chicken bone gross weight is 1:1, adds thermal response at 80-110 ℃ and promptly gets chicken reaction solution.
Embodiment 2
Take by weighing raw material (kilogram) by following weight:
Green vegetables 3, carrot 4, mushroom 10, chicken reaction solution 15, salt 30, white sugar 6, monosodium glutamate 15, hydrolyzed vegetable protein 3, beta carotene 0.03.
Method for making such as embodiment 1.
Embodiment 3
Take by weighing raw material (kilogram) by following weight:
Green vegetables 5, carrot 6, mushroom 5, chicken reaction solution 20, salt 26, white sugar 10, monosodium glutamate 25, hydrolyzed vegetable protein 5, natural capsanthin pigment 0.02.
Method for making such as embodiment 1.
Above-described embodiment is the more preferably specific embodiment of the present invention, and common variation that those skilled in the art carries out in the technical solution of the present invention scope and replacement all should be included in protection scope of the present invention.
Claims (3)
1, a kind of vegetable chicken essence contains the raw material of following weight parts: green vegetables 3-5 part, carrot 4-6 part, mushroom 5-10 part, chicken reaction solution 15-20 part, salt 25-30 part, white sugar 5-10 part, monosodium glutamate 15-25 part, hydrolyzed vegetable protein 3-5 part, natural colouring matter 0.02-0.06 part.
2, a kind of vegetable chicken essence according to claim 1 is characterized in that, described natural colouring matter is curcumin, beta carotene, natural capsanthin pigment.
3, the preparation method of a kind of vegetable chicken essence according to claim 1 may further comprise the steps:
At first prepare chicken reaction solution: chicken, chicken bone are pulverized the back with the weight ratio of 7:3 and are mixed, add chicken and chicken bone gross weight thousand/1-3 protease, at 60-70 ℃ of following enzymolysis 45-90min, enzymolysis is the 90-95 ℃ of enzyme 3-5min that goes out in back fully, cooled and filtered is got filtrate, adds glucose, the weight ratio of glucose and chicken and chicken bone gross weight is 1:1, adds thermal response at 80-110 ℃ and promptly gets chicken reaction solution.
Select fresh clean green vegetables, carrot, mushroom; carry out blanching after the rough lumber, protect look; carry out microwave drying then; carry out ultramicro grinding at last, the Vegetable powder after the ultramicro grinding is sprinkled in the chicken reaction solution, add salt, white sugar, monosodium glutamate, hydrolyzed vegetable protein, natural colouring matter; stir; by the comminutor granulation, vibra fluidized bed drying promptly gets vegetable chicken essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101957481A CN101455321B (en) | 2007-12-14 | 2007-12-14 | Vegetable chicken essence and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101957481A CN101455321B (en) | 2007-12-14 | 2007-12-14 | Vegetable chicken essence and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101455321A true CN101455321A (en) | 2009-06-17 |
| CN101455321B CN101455321B (en) | 2012-05-30 |
Family
ID=40766641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101957481A Expired - Fee Related CN101455321B (en) | 2007-12-14 | 2007-12-14 | Vegetable chicken essence and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101455321B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106528A (en) * | 2011-01-21 | 2011-06-29 | 河南农业大学 | Method for preparing chicken essence by using bone residue enzymolysis concentrate |
| CN103027271A (en) * | 2012-12-12 | 2013-04-10 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103190578A (en) * | 2013-04-16 | 2013-07-10 | 江苏大学 | Preparation technology for ultra-fine powder of radish sprouts |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104351715A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Preparation and use methods of all-vegetable spice liquid in grain product dish cooking |
| CN104643115A (en) * | 2015-03-10 | 2015-05-27 | 南阳师范学院 | Spiced beef ultrafine instant composite powder and preparation method |
| CN104921014A (en) * | 2015-06-18 | 2015-09-23 | 江南大学 | Natural edible plant micro powder product capable of improving nutrient releasing efficiency and eating safety and preparation method of natural edible plant micro powder product |
| CN106262592A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of production technology of chicken essence |
| CN107279931A (en) * | 2017-07-21 | 2017-10-24 | 阜阳九珍食品有限公司 | The processing method that a kind of crab taste gold joins soup vegetable powder seasoning chicken essence powder |
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN108850889A (en) * | 2017-05-12 | 2018-11-23 | 华中农业大学 | Using octagonal leaf as the dedicated marinated conditioning composition of the aquatic food of base-material and preparation method and application |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
-
2007
- 2007-12-14 CN CN2007101957481A patent/CN101455321B/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106528A (en) * | 2011-01-21 | 2011-06-29 | 河南农业大学 | Method for preparing chicken essence by using bone residue enzymolysis concentrate |
| CN102106528B (en) * | 2011-01-21 | 2012-08-29 | 河南农业大学 | Method for preparing chicken essence by using bone residue enzymolysis concentrate |
| CN103027271A (en) * | 2012-12-12 | 2013-04-10 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103027271B (en) * | 2012-12-12 | 2014-03-26 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103190578A (en) * | 2013-04-16 | 2013-07-10 | 江苏大学 | Preparation technology for ultra-fine powder of radish sprouts |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104351715A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Preparation and use methods of all-vegetable spice liquid in grain product dish cooking |
| CN104643115A (en) * | 2015-03-10 | 2015-05-27 | 南阳师范学院 | Spiced beef ultrafine instant composite powder and preparation method |
| CN104643115B (en) * | 2015-03-10 | 2018-05-01 | 南阳师范学院 | Spicy beef super-micro instant composite powder and preparation method thereof |
| CN104921014A (en) * | 2015-06-18 | 2015-09-23 | 江南大学 | Natural edible plant micro powder product capable of improving nutrient releasing efficiency and eating safety and preparation method of natural edible plant micro powder product |
| CN106262592A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of production technology of chicken essence |
| CN108850889A (en) * | 2017-05-12 | 2018-11-23 | 华中农业大学 | Using octagonal leaf as the dedicated marinated conditioning composition of the aquatic food of base-material and preparation method and application |
| CN107279931A (en) * | 2017-07-21 | 2017-10-24 | 阜阳九珍食品有限公司 | The processing method that a kind of crab taste gold joins soup vegetable powder seasoning chicken essence powder |
| CN107853663A (en) * | 2017-12-06 | 2018-03-30 | 安徽竞赛食品有限公司 | A kind of fermented bean curd chicken essence seasoning and preparation method thereof |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101455321B (en) | 2012-05-30 |
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