CN101695359A - Chicken essence and manufacturing method thereof - Google Patents

Abstract

The invention relates to chicken essence and a manufacturing method thereof, which belong to the field of flavoring and the manufacturing method thereof. The chicken essence comprises the following components in percentage by weight: 38 to 55 percent of sodium glutamate, 20 to 35 percent of salt, 5 to 12 percent of fresh chicken meat paste, 7 to 12 percent of maltodextrin, 2 to 4 percent of shelled fresh whisked egg, 6 to 10 percent of white sugar, 1 to 5 percent of corn starch, 1 to 3 percent of spice and 1.2 to 2.5 percent of nucleotide disodium. The manufacturing method comprises the steps of raw material processing, mixing, granulation, drying and the like. The manufactured chicken essence not only has unique delicate flavor, but also has a uniform grain size and is not easy to disperse and agglomerate.

Description

A kind of chickens' extract and preparation method thereof

Technical field

The present invention relates to a kind of flavouring and preparation method thereof, be specifically related to chickens' extract and its preparation method.

Background technology

Chickens' extract not only has the delicate flavour of monosodium glutamate as a kind of compound flavouring, is furnished with other auxiliary materials because of it, can allow the delicate flavour of chickens' extract softer, and mouthfeel is more mellow and fuller, plentiful, and fragrance is stronger.But, want instant edible as the chickens' extract of finished product, just should have certain shape.And chickens' extract need adding preservative agent, but anticorrisive agent can cause certain harm to health as a kind of flavouring that needs longer-term to preserve.

In order to address the above problem, ask for protection a kind of chickens' extract and preparation method thereof No. 99115113.5 as Chinese patent application, do not contain any anticorrisive agent in the described chickens' extract prescription fully, and chickens' extract is shaped to graininess naturally.Being shaped to graininess with regard to this chickens' extract, is equipment and technologic effect on the one hand, on the other hand, according to the demonstration of open source information, to this patent, mainly is the effect of maltodextrin aspect component.Maltodextrin is to make raw material with each kind of starch, form through enzyme method technique low degree control hydrolysis conversion, purification, drying, it is dissolved in the water fully, transparent, nothing precipitation, generally, the graininess moulding of chickens' extract is played the effect of bonding agent as the filler and the thickener of varieties of food items.But the addition of maltodextrin will not have the component of viscosity to carry out reasonably combined with other, if adding proportion is too high, because its viscosity is big, the granulation meeting of particle chickens' extract formed the difficulty that bonding involves.Therefore, need a kind of chicken essence flavouring material of exploitation, can possess compound delicate flavour, preservative free again, and at the grain forming degree of chickens' extract, require monomer whose particle burl degree height seldom has bonding again between each particle, and becoming needs the problem that solves.

Summary of the invention

The present invention is directed to above problem, proposed prescription and its preparation method of a kind of chickens' extract.This prescription does not contain anticorrisive agent, and is making in the unique delicate flavour delicious food of possessing of chickens' extract, can significantly improve the grain forming degree of chickens' extract.

Technical scheme of the present invention is: this chickens' extract is benchmark by weight percentage, and its component consists of:

1. sodium glutamate 38-55%

2. salt 20-35%

3. freshly-slaughtered poultry meat extract 5-12%

4. maltodextrin 7-12%

5. the fresh hen egg that shells slurry 2-4%

6. white sugar 6-10%

7. cornstarch 1-5%

8. spices 1-3%

9. disodium 5 '-ribonucleotide 1.2-2.5%

Wherein, the percentage of maltodextrin in the chickens' extract weight portion is 7-12%, and cornstarch is 1-5%.

Disodium 5 '-ribonucleotide is the ucleotides food freshener of a new generation, food is play increase bright effect.Mix use with sodium glutamate, can produce delicate flavour multiplication effect, reduce product cost.

The freshly-slaughtered poultry meat extract and the fresh hen egg slurry that shells are the core component and the nutrient source of chickens' extract for high protein diet.

Spices comprises that pepper, cloves, nutmeg, Chinese cassia tree etc. have the plant of aromatic odor or anti-corrosion function, from the fragrance of sense of smell and two aspects enhancings of sense of taste food.

White sugar increases sweet to food, relax tart flavour, the toning frostization, and possess certain bonding effect.

Maltodextrin is to make raw material with each kind of starch, transforms through enzyme method technique low degree control hydrolysis, purifies, drying forms, and it is dissolved in the water fully, transparent, nothing precipitation, generally, the graininess moulding of chickens' extract is played the effect of bonding agent as the filler and the thickener of varieties of food items.But the addition of maltodextrin will not have the component of viscosity to carry out reasonably combined with other, if adding proportion is too high, because its viscosity is big, the granulation meeting of particle chickens' extract formed the difficulty that bonding involves.

That starch has is water insoluble, disperse in the water, the characteristics of 60～70 degrees centigrade of swellings.Be often used as diluent, adhesive, disintegrant.In chickens' extract is produced, generally with cornstarch commonly used as diluent, its character is highly stable, hygroscopicity is little, appearance luster good, but Icing Sugar, maltodextrin mix use preferably with viscosity, when wherein the adhesive effect that the dilution centrifugation of cornstarch and maltodextrin are stronger reaches a suitable degree, only to making granular chickens' extract, chickens' extract just presents the approximate impartial particle of independent size one by one, and the too loose bulk that differs in size as powdery or bonding that can not become.On taste, add too much maltodextrin and have jerky sense, if but and the starch of the proper ratio combination taste that will become mellow and full.

Chickens' extract is as compound flavoring, and the proportioning of different components promptly is exactly the proportioning combination of the different content of same component, promptly just is based on same equipment and technology, and the freshness of chickens' extract, local flavor, mouthfeel all can have sizable difference.With regard to described chickens' extract prescription, the adding of starch adds any starch, adds how much starch, all can make color, the shape of chickens' extract present peculiar characteristic.Certainly, the change of other constituent contents also is that above-mentioned characteristic is hyperchromic naturally.

In addition, just to the problems referred to above, the present invention proposes the preparation method of this chickens' extract, its making step is as follows:

The first step: after slaughtering live chickens totally, add water stewed boiling in high-pressure closed vessel, temperature remains on 95 ℃-98 ℃, time 2-4 hour; Enzymolysis then, temperature remains on 45-55 ℃, time 2-4 hour;

Second step: each component is ground into Powdered, sieves,, add the little water mixing then, make with granulator and contain watery particle by its proportioning combination with 100 orders;

The 3rd step: dry packing check warehouse-in.

The specific embodiment

Providing two embodiment is below described in detail.

Embodiment 1

Get sodium glutamate 42 grams, salt 22 grams, freshly-slaughtered poultry meat extract 8 grams, maltodextrin 10 grams, the fresh hen egg that shells slurry 3 grams, white sugar 8 grams, cornstarch 3.8 grams, spices 2 grams, disodium 5 '-ribonucleotide 1.2 gram is with above-mentioned each component, through fully mixing, after the granulation, drying, can making chicken essence flavouring material.

Embodiment 2

Get sodium glutamate 48 grams, salt 20 grams, freshly-slaughtered poultry meat extract 10 grams, maltodextrin 8 grams, the fresh hen egg that shells slurry 4 grams, white sugar 6 grams, cornstarch 1.5 grams, spices 1 gram, disodium 5 '-ribonucleotide 1.5 gram is with above-mentioned each component, through fully mixing, after the granulation, drying, can making chicken essence flavouring material.

Above embodiment only understands this chickens' extract summary of the invention, and in concrete enforcement, meeting is change to some extent, but can not think the restriction to this invention.

Claims (3)

1. a chickens' extract is characterized in that being by weight percentage benchmark, and its component consists of:

Sodium glutamate 38-55%

Salt 20-35%

Freshly-slaughtered poultry meat extract 5-12%

Maltodextrin 7-12%

The fresh hen egg that shells slurry 2-4%

White sugar 6-10%

Cornstarch 1-5%

Spices 1-3%

Disodium 5 '-ribonucleotide 1.2-2.5%

2. chickens' extract according to claim 1 is characterized in that being by weight percentage benchmark, and its component consists of:

Sodium glutamate 42%

Salt 22%

Freshly-slaughtered poultry meat extract 8%

Maltodextrin 10%

The fresh hen egg that shells slurry 3%

White sugar 8%

Cornstarch 1.8%

Spices 2%

Disodium 5 '-ribonucleotide 1.2%

3. the preparation method of a chickens' extract according to claim 1 is characterized in that making step is as follows:

The first step: after slaughtering live chickens totally, add water stewed boiling in high-pressure closed vessel, temperature remains on 95 ℃-98 ℃, time 2-4 hour; Enzymolysis then, temperature remains on 45-55 ℃, time 2-4 hour, can make the freshly-slaughtered poultry meat extract;

Second step: each component is ground into Powdered, sieves,, add the little water mixing then, make with granulator and contain watery particle by its proportioning combination with 100 orders;

The 3rd step: dry packing check warehouse-in.