CN101999622A - Liquid compound seasoning and preparation method thereof - Google Patents
Liquid compound seasoning and preparation method thereof Download PDFInfo
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- CN101999622A CN101999622A CN2009101949075A CN200910194907A CN101999622A CN 101999622 A CN101999622 A CN 101999622A CN 2009101949075 A CN2009101949075 A CN 2009101949075A CN 200910194907 A CN200910194907 A CN 200910194907A CN 101999622 A CN101999622 A CN 101999622A
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Abstract
The invention discloses liquid compound seasoning which is characterized by comprising the following constituents: chicken soup, salts, sodium glutamates, sweeteners and thickeners. The invention further discloses a preparation method of the liquid compound seasoning. The liquid compound seasoning of the invention overcomes the defects that the traditional liquid compound seasoning is the mixed seasoning of the chicken extracts and other auxiliary materials. Compared with the flavor of the traditional chicken soup, the flavor of the traditional liquid compound seasoning is worse, and the protein contained in the traditional liquid compound seasoning is hard to be assimilated. The invention provides the liquid seasoning prepared from chicken; the liquid seasoning has strong flavor of the check soup, is hard to oxygenize and deteriorate, can be stored for a long time, and is quick and convenient to use. The liquid compound seasoning can be used for cooking food, and can be widely used for processing food as the seasoning so as to well meet demands of consumers.
Description
Technical field
The present invention relates to a kind of liquid compound seasoner, the invention still further relates to the preparation method of described liquid compound seasoner.
Background technology
The liquid quelite dissolubility is good, and is easy to use, of many uses.In the prior restaurant industry, the cook has the custom of using soup-stock always.Tradition soup-stock generally is divided into a mao soup, milk soup, clear soup three major types.Hair soup is used for the common cooking in a large number, generally selects the chicken bone for use, the duck bone, and the pig bone, meat mincing, pigskin etc. are raw material, usually roll continuously and boil, and take moisturizing continuously.Milk soup is generally selected chicken and duck pig bone for use, the pig pawl, and pig elbow etc. is a raw material, raw material scalded with boiling water, put the cold water very hot oven to boil, and after the skimming, was rolled to slowly with slow fire that soup is thick to be creamy white again.Clear soup divides common clear soup and refining clear soup, and common clear soup is raw material with one's old mother chicken and thin pork etc., and raw material scalded with boiling water, put the cold water very hot oven to boil, and the green onion ginger wine is put in skimming, changes little fire subsequently, keeps noodle soup crack, is turning over broken vesicle and is getting final product.Refining clear soup deserves to be called soup, top soup again, singly hangs soup or two soup that hangs, and is to be raw material with common clear soup, uses filtered through gauze.Get chicken and cut into the meat young pilose antler, put into clear soup, very hot oven adds thermal agitation.Treat to use little fire when soup will boil instead, can not allow soup roll, treat in the soup that muddy suspension is by the fine and soft absorption of chicken after, eliminate the chicken young pilose antler, promptly get " hanging soup ".Promptly get " two soup that hangs " refining 2 times.Because this class raw material is rich in protein, butanedioic acid, amino acid, peptide, nucleotides etc., so they also are the main sources of traditional soup-stock delicate flavour.But owing to do not sell the soup-stock that adopts traditional infusion technology to make on the market, so catering industry still generally adopts the mode that boils to make soup-stock, not only take time and effort, and because the kitchen lacks boiling the accurate control of technology, the quality fluctuation of soup-stock is bigger.Therefore, these problems have all influenced the stability of dish taste greatly, to the standardized management of catering industry with fast-developingly formed certain restriction.
And existing liquid quelite is all chicken-juice flavorings, generally adopts pure allocating technology, with the main source of essence with chicken local flavor (as the smart cream of chicken, chicken extract) as the chicken local flavor, by add other auxiliary material mixed together, heating forms.The chicken extract generally is also to reprocess the product that allotment obtains by chicken protein (may be added with little fat) through serial reactions such as enzymolysis or direct and glucide process Mei Lade, belongs to a kind of flavor essence.Provide chicken flavor by the chicken extract, though have certain chicken fragrance, relatively poor with traditional chicken soup local flavor similarity, and its protein component molecule that contains is bigger, and major part is water-insoluble albumen, so be unfavorable for absorption by human body, digestion.
Summary of the invention
Technical problem to be solved by this invention has been to overcome existing chicken-juice flavorings and has been all the allotment type flavoring that is formed by chicken extract and the allotment of other auxiliary materials, itself and traditional chicken soup local flavor differ greatly, and the defective that its protein that contains is non-digestible, a kind of liquid quelite of being processed into by chicken is provided, this liquid quelite has dense chicken soup characteristic flavor on basis, be difficult for oxidation deterioration, holding time is long, easy to use, fast, can be used for the dish culinary art and can be widely used in food processing as flavoring again, therefore can satisfy consumer's needs well.
The present invention solves the problems of the technologies described above by following technical proposals:
The invention provides a kind of liquid compound seasoner, it comprises following compositions: chicken soup, salt, sodium glutamate, sweet taste material and thickener.Liquid compound seasoner of the present invention adopts the taste compound in the traditional digesting technoloy extraction of the simulation chicken, again by using modern blending, flavoring technology and thick stabilization technology etc. that chicken has been processed into a kind of in stable condition liquid compound seasoner.
Wherein, described chicken soup is to be formed by 34.7%～50% fryer and 50%～65.3% water infusion; Percentage is weight percentage; Described fryer is meant live chickens through slaughtering, decaptitate, truncate, go internal organ, and the remainder after cleaning; What described infusion temperature was preferable is 80～95 ℃, and what the infusion time was preferable is 3～12 hours.What the content of described chicken soup was preferable is 45%～69.5%, and better is 55%～65%.
What the content of described salt was preferable is 10%～20%, and better is 14%～16%.
Wherein, described sodium glutamate is the conventional flavoring agent that can strengthen or improve flavour of food products that uses in this area; What the content of described sodium glutamate was preferable is 10%～20%, and better is 14%～16%.
Described sweet taste material is the conventional natural sucrose material that uses in this area, one or more that preferable is in HFCS, white granulated sugar and the soft white sugar; What the content of described sweet taste material was preferable is 3%～10%, and better is 6%～8%.
Described thickener can be selected the conventional food additives that use in this area for use, one or more that preferable is in carragheen, xanthans, Arabic gum and the converted starch; What the content of described thickener was preferable is 1%～4%, and better is 2%～3%.
Preferably, liquid compound seasoner of the present invention also contains one or more in the following compositions: food coloring, edible vegetable oil, yeast extract, edible spice, flavoring essence and food flavoring agent.
Described food coloring can be selected the conventional food colour that uses in this area for use, and preferable is caramel colorant and/or carrotene; What the content of described food coloring was preferable is 0.1%～0.5%, and better is 0.2%～0.3%.
Described edible vegetable oil can be selected the conventional vegetable oil that uses in this area for use, one or more that preferable is in soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, salad oil, olive oil, tea-seed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, walnut oil, grape-kernel oil and the pumpkin seed oil; What the content of described edible vegetable oil was preferable is 1%～4%, and better is 2%～3%.
Described yeast extract can be selected the conventional yeast extract that uses in this area for use, and preferable is beer yeast extract and/or Saccharomyces cerevisiae extract etc.; What the content of described yeast extract was preferable is 2%～6%, and better is 3%～4%.
Described edible spice can be selected the conventional edible spice that uses in this area for use, one or more that preferable is in onion, garlic, chive, fennel seeds, ginger, Chinese cassia tree, spiceleaf, black pepper and the white pepper; The content of described edible spice preferable for being less than or equal to 3%, better is 1%～2%.
Described flavoring essence can be selected the conventional flavoring essence that uses in this area for use, and preferable is chicken essence and/or chicken fat essence etc.; What the content of described flavoring essence was preferable is 2%～5%, and better is 3%～4%.
Described food freshener is 5 '-flavour nucleotide disodium and/or L one alanine, and it can further promote the delicate flavour of flavoring.What the content of described food freshener was preferable is 0.6%～1.2%.Wherein, what the content of described flavour nucleotide disodium was preferable is 0.4%～0.8%, and better is 0.6%～0.7%.What the content of described L-alanine was preferable is 0.2%～0.4%, and better is 0.3%～0.4%.
Unless otherwise indicated, the percentage among the present invention is all the percentage by weight with respect to the compound seasoning of liquid.
In a preferred embodiment of the present invention, described liquid compound seasoner is made up of following compositions: 45%～69.5% chicken soup, 10%～20% salt, 3%～10% white granulated sugar, 1%～4% thickener, 0.1%～0.5% food coloring, 1%～4% edible vegetable oil, 10%～20% sodium glutamate, 2%～6% yeast extract, 0.1%～3% edible spice, 2%～5% flavoring essence, 0.4%～0.8% flavour nucleotide disodium and 0.2%～0.4%L-alanine.
The present invention also provides a kind of preparation method of described liquid compound seasoner, and it comprises following processing step:
Under (1) 80～95 ℃, with fryer and water infusion 3～12 hours; Filter chicken soup;
(2) chicken soup, salt, sodium glutamate, thickener, sweet taste material are mixed and stirring, and be heated to 80～95 ℃, insulation heating 30～60 minutes; Be cooled to below 40 ℃ promptly.
Preferably, the ratio of middle fryer of step (1) and water is with aforementioned; Also can add in yeast extract, edible spice, food coloring, edible vegetable oil, flavoring essence and the edible freshener one or more in the step (2) as required.The kind and the consumption of the chicken soup in the step (2), salt, sodium glutamate, thickener, sweet taste material, yeast extract, edible spice, food coloring, edible vegetable oil, flavoring essence and edible freshener are selected with aforementioned.
Among the present invention, above-mentioned optimum condition can make up arbitrarily, promptly gets the preferred embodiments of the invention.
Raw material that the present invention is used and reagent are all commercially available to be got.
Positive progressive effect of the present invention is:
(1) liquid compound seasoner of the present invention, delicate flavour compositions such as the natural amino acid that exists originally in the chicken soup, polypeptide have been utilized, by with the synergy of sodium glutamate, flavour nucleotide disodium, make the delicate flavour of product softer, full, has pure chicken soup characteristic flavor on basis, can satisfy the consumption demand of consumer preferably, and contain little molecule chicken protein of rich soluble and inorganic salts, more help digesting and assimilating of human body chicken soup.
(2) liquid compound seasoner of the present invention is difficult for oxidation deterioration, long shelf-life, and normal temperature storage under, the sealing situation intact in inner packing, the shelf-life can reach 12 months.
(3) flavoring of the present invention is applied widely, both can be used for dish culinary art, more can be used as flavoring and be widely used in food processing.
(4) but flavoring normal temperature of the present invention accumulating can extensively promote and sell at circulation.Therefore, be very beneficial for driving further developing of fryer industry.
The specific embodiment
Further specify the present invention below by embodiment, but the present invention is not limited among the described scope of embodiments.
Embodiment 1
The composition of raw materials of liquid quelite is:
Chicken soup 50%, salt 20%, sodium glutamate 20%, white granulated sugar 6%, thickener 4% (wherein converted starch accounts for 75%, and xanthans accounts for 10%, and carragheen accounts for 10%, and Arabic gum accounts for 5%).
The preparation process of liquid quelite:
(1) with 34.7 kilograms of fryer, clean stripping and slicing after, put into heating tank, add 65.3 kg water, treat that temperature rises to 90 ℃ after, in 90 ℃ of insulation infusions 8 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 90 ℃, insulation heating 30 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 2
The composition of raw materials of liquid quelite is:
Chicken soup 45%, salt 18%, sodium glutamate 13%, white granulated sugar 8.8%, (wherein converted starch accounts for 75% to thickener 3.5%, xanthans accounts for 15%, and carragheen accounts for 5%, and Arabic gum accounts for 5%), food coloring (carrotene) 0.1%, (wherein soybean oil accounts for 70% to edible vegetable oil 1%, and peanut oil accounts for 5%, and sunflower oil accounts for 5%, corn oil accounts for 20%), yeast extract 6% (brewer's yeast), (wherein chive accounts for 50% to edible spice 2.6%, ginger accounts for 33.3%, black pepper accounts for 6.7%, white pepper accounts for 6.7%, fennel seeds account for 3.3%), flavoring essence (chicken essence) 2%.
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add the entry double centner, treat that temperature rises to 95 ℃ after, in 95 ℃ of insulation infusions 3 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 95 ℃, insulation heating 30 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 3
The composition of raw materials of liquid quelite is:
Chicken soup 51%, salt 13.5%, sodium glutamate 18%, white granulated sugar 6%, thickener 1% (wherein converted starch accounts for 50%, and xanthans accounts for 50%), food coloring (carrotene) 0.5%, (wherein salad oil accounts for 70% to edible vegetable oil 3.5%, and corn oil accounts for 20%, rapeseed oil accounts for 5%, and tea-seed oil accounts for 2%, and palm oil accounts for 2%, olive oil accounts for 1%), yeast extract (brewer's yeast) 2%, flavoring essence 4.5% (wherein chicken essence accounts for 80%, and chicken fat essence accounts for 20%).
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add 150 kilograms of entry, treat that temperature rises to 80 ℃ after, in 80 ℃ of insulation infusions 12 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 80 ℃, insulation heating 60 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 4
The composition of raw materials of liquid quelite is:
Chicken soup 62%, salt 10%, sodium glutamate 10%, white granulated sugar 3.6%, (wherein converted starch accounts for 80% to thickener 3.6%, xanthans accounts for 12%, carragheen accounts for 8%), food coloring (carrotene) 0.3%, (wherein corn oil accounts for 70% to edible vegetable oil 2.3%, soybean oil accounts for 20%, cottonseed oil accounts for 5%, walnut oil accounts for 3%, rice bran oil accounts for 1%, safflower oil accounts for 1%), (wherein Saccharomyces cerevisiae accounts for 50% to yeast extract 3.6%, brewer's yeast accounts for 50%), (wherein chive accounts for 66.7% to edible spice 1.4%, and ginger accounts for 20%, garlic accounts for 6.7%, onion accounts for 3.3%, and Chinese cassia tree accounts for 1.3%, and spiceleaf accounts for 2%), flavoring essence 3.2% (wherein chicken essence accounts for 86%, and chicken fat essence accounts for 14%).
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add 130 kilograms of entry, treat that temperature rises to 85 ℃ after, in 85 ℃ of insulation infusions 8 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 85 ℃, insulation heating 45 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 5
The composition of raw materials of liquid quelite is:
Chicken soup 47%, salt 16%, sodium glutamate 10.8%, white granulated sugar 10%, (wherein converted starch accounts for 80% to thickener 1%, and xanthans accounts for 12%, carragheen accounts for 8%), food coloring (caramel colorant) 0.2%, (wherein corn oil accounts for 70% to edible vegetable oil 4%, soybean oil accounts for 20%, and grape-kernel oil accounts for 5%, and pumpkin seed oil accounts for 3%, palm oil accounts for 2%), yeast extract (Saccharomyces cerevisiae) 6%, flavoring essence 5% (wherein chicken essence accounts for 86%, and chicken fat essence accounts for 14%).
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add 130 kilograms of entry, treat that temperature rises to 85 ℃ after, in 85 ℃ of insulation infusions 8 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 85 ℃, insulation heating 45 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 6
The composition of raw materials of liquid quelite is:
Chicken soup 69.5%, salt 10%, sodium glutamate 10%, white granulated sugar 3%, (wherein converted starch accounts for 80% to thickener 1%, xanthans accounts for 12%, and carragheen accounts for 8%), food coloring (caramel colorant) 0.1%, (wherein corn oil 70% for edible vegetable oil 1%, corn oil 20%, peanut oil 5%, rapeseed oil 5%), yeast extract (brewer's yeast) 2%, (wherein chive accounts for 66.7% to edible spice 0.4%, and ginger accounts for 20%, garlic accounts for 6.7%, onion accounts for 3.3%, and Chinese cassia tree accounts for 1.3%, and spiceleaf accounts for 2%), (wherein chicken essence accounts for 86% to flavoring essence 2%, chicken fat essence accounts for 14%), flavour nucleotide disodium 0.8%, L-alanine 0.2%.
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add 130 kilograms of entry, treat that temperature rises to 85 ℃ after, in 85 ℃ of insulation infusions 8 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 85 ℃, insulation heating 45 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Embodiment 7
The composition of raw materials of liquid quelite is:
Chicken soup 69.5%, salt 10%, sodium glutamate 10%, white granulated sugar 3%, (wherein converted starch accounts for 80% to thickener 1%, xanthans accounts for 12%, and carragheen accounts for 8%), food coloring (caramel colorant) 0.1%, (wherein corn oil 70% for edible vegetable oil 1%, corn oil 20%, peanut oil 5%, rapeseed oil 5%), yeast extract (brewer's yeast) 2%, (wherein chive accounts for 66.7% to edible spice 0.6%, and ginger accounts for 20%, garlic accounts for 6.7%, onion accounts for 3.3%, and Chinese cassia tree accounts for 1.3%, and spiceleaf accounts for 2%), (wherein chicken essence accounts for 86% to flavoring essence 2%, chicken fat essence accounts for 14%), flavour nucleotide disodium 0.4%, L-alanine 0.4%.
The preparation process of liquid quelite:
(1) take by weighing the fryer double centner, clean stripping and slicing after, put into heating tank, add 130 kilograms of entry, treat that temperature rises to 85 ℃ after, in 85 ℃ of insulation infusions 8 hours, stop heating, it is standby to leach chicken soup with filter plant;
(2) other compositions in the chicken soup that filters out and the composition of raw materials are put into heating tank by formula rate, are heated with stirring to 85 ℃, insulation heating 45 minutes, be cooled to below 40 ℃ after, weighing, can.
The liquid quelite of gained is placed 12 months at normal temperatures less than rotten.
Effect embodiment 1
With the liquid compound seasoner of embodiment 1-7, do not make egg flower soup as follows with flavoring and commercially available flavoring, select 5 flavoring professional and technical personnel to form subjective appreciation group, color and luster, delicate flavour, fragrance to egg flower soup under 20 ℃ of room temperatures, available light are evaluated, and adopt 5 point systems:
Color and luster: fine 5, general 3, relatively poor 1;
Delicate flavour: very bright 5, bright 3, delicate flavour very light 1;
Fragrance: distribute strong chicken fragrance 5, chicken fragrance is light slightly 3, does not have chicken fragrance 0.
Comprehensively give a mark, get its mean value.Evaluation result sees Table 1.
Preparation method:
1, the preparation method of flavoring of the present invention: the 100g egg is shelled, break into uniform egg liquid with chopsticks, standby.Pot is put on the fire, after putting 400g water and boiling, adds the liquid quelite that the embodiment 1-6 about 3g salt and 4g makes, and puts into egg liquid immediately and stirs evenly promptly at a slow speed.
2, with the preparation method of flavoring: the 100g egg is shelled, break into uniform egg liquid with chopsticks, standby.Pot is put on the fire, after putting 400g water and boiling, adds 4g salt, puts into egg liquid immediately, stirs evenly promptly at a slow speed.
3, the preparation method who adds commercially available flavoring: the 100g egg is shelled, break into uniform egg liquid with chopsticks, standby.Pot is put on the fire, after putting 400g water and boiling, add glass bottle concentrated chicken-juice flavorings about 3g salt and 4g (batching for water, salt, chicken extract, white granulated sugar, chicken fat, sodium glutamate, improvement cornstarch, 5 '-inosine acid disodium and 5 '-Sodium guanylate), put into egg liquid immediately, stir evenly promptly at a slow speed.
Table 1. subjective appreciation table
| Liquid quelite | The color and luster scoring | The delicate flavour scoring | The fragrance scoring | Total points |
| With flavoring | 5 | 1 | 0 | 6 |
| Commercially available liquid quelite | 5 | 1 | 0 | 6 |
| Embodiment 1 | 5 | 5 | 3 | 13 |
| Embodiment 2 | 5 | 5 | 5 | 25 |
| Embodiment 3 | 5 | 5 | 5 | 25 |
| Embodiment 4 | 5 | 5 | 5 | 25 |
| Embodiment 5 | 5 | 5 | 5 | 25 |
| Embodiment 6 | 5 | 5 | 5 | 25 |
| Embodiment 7 | 5 | 5 | 5 | 25 |
As can be seen from Table 1, after in the process of culinary art egg flower soup, adding liquid quelite of the present invention, the delicate flavour of egg flower soup obviously is better than with flavoring and the egg flower soup that adds commercially available liquid quelite, and fragrance with chicken, color and luster is more tempting, can strengthen appetite of people, good mouthfeel is arranged.
Claims (14)
1. a liquid compound seasoner is characterized in that it comprises following compositions: chicken soup, salt, sodium glutamate, sweet taste material and thickener.
2. liquid compound seasoner as claimed in claim 1 is characterized in that: described chicken soup is to be formed by 34.7%～50% fryer and 50%～65.3% water infusion; Described infusion temperature is 80～95 ℃, and the infusion time is 3～12 hours; Percentage is weight percentage.
3. liquid compound seasoner as claimed in claim 1 or 2 is characterized in that: the content of described chicken soup is 45%～69.5% of liquid compound seasoner weight.
4. liquid compound seasoner as claimed in claim 1 is characterized in that: the content of described salt is 10%～20% of liquid compound seasoner weight.
5. liquid compound seasoner as claimed in claim 1 is characterized in that: the content of described sodium glutamate is 10%～20% of liquid compound seasoner weight.
6. liquid compound seasoner as claimed in claim 1 is characterized in that: described sweet taste material is one or more in HFCS, white granulated sugar and the soft white sugar.
7. as claim 1 or 6 described liquid compound seasoners, it is characterized in that: the content of described sweet taste material is 3%～10% of liquid compound seasoner weight.
8. liquid compound seasoner as claimed in claim 1 is characterized in that: described thickener is one or more in carragheen, xanthans, Arabic gum and the converted starch.
9. as claim 1 or 8 described liquid compound seasoners, it is characterized in that: the content of described thickener is 1%～4% of liquid compound seasoner weight.
10. liquid compound seasoner as claimed in claim 1 is characterized in that: described liquid compound seasoner also contains one or more in the following compositions: food coloring, edible vegetable oil, yeast extract, edible spice, flavoring essence and edible freshener.
11. liquid compound seasoner as claimed in claim 10 is characterized in that: described food coloring is caramel colorant and/or carrotene; The content of described food coloring is 0.1%～0.5% of liquid compound seasoner weight;
Described edible vegetable oil is one or more in soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, salad oil, olive oil, tea-seed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, walnut oil, grape-kernel oil and the pumpkin seed oil; The content of described edible vegetable oil is 1%～4% of liquid compound seasoner weight;
Described yeast extract is beer yeast extract and/or Saccharomyces cerevisiae extract; The content of described yeast extract is 2%～6% of liquid compound seasoner weight;
Described edible spice is one or more in onion, garlic, chive, fennel seeds, ginger, Chinese cassia tree, spiceleaf, black pepper and the white pepper; The content of described edible spice is to be less than or equal to 3% of liquid compound seasoner weight, but does not comprise 0%;
Described flavoring essence is chicken essence and/or chicken fat essence; The content of described flavoring essence is 2%～5% of liquid compound seasoner weight;
Described edible freshener is flavour nucleotide disodium and/or L-alanine; The content of described edible freshener is 0.6%～1.2% of liquid compound seasoner weight; Wherein, the content of described flavour nucleotide disodium is 0.4%～0.8% of liquid compound seasoner weight; The content of described L-alanine is 0.2%～0.4% of liquid complex flavoring weight.
12. liquid compound seasoner as claimed in claim 1 is characterized in that: described liquid compound seasoner is made up of following compositions: 45%～69.5% chicken soup, 10%～20% salt, 3%～10% white granulated sugar, 1%～4% thickener, 0.1%～0.5% food coloring, 1%～4% edible vegetable oil, 10%～20% sodium glutamate, 2%～6% yeast extract, 0.1%～3% edible spice, 2%～5% flavoring essence, 0.4%～0.8% flavour nucleotide disodium and 0.2%～0.4%L-alanine.
13. the preparation method of each described liquid compound seasoner in the claim 1～12, it comprises following processing step:
Under (1) 80～95 ℃, with fryer and water infusion 3～12 hours; Filter chicken soup;
(2) chicken soup, salt, sodium glutamate, thickener, sweet taste material are mixed and stirring, and be heated to 80～95 ℃, insulation heating 30～60 minutes; Be cooled to below 40 ℃ promptly.
14. the preparation method of liquid compound seasoner as claimed in claim 13 is characterized in that: chicken soup is formed by 34.7%～50% fryer and 50%～65.3% water infusion in the step (1); Described infusion temperature is 80～95 ℃, and the infusion time is 3～12 hours; Percentage is weight percentage.
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| CN110584065A (en) * | 2019-10-21 | 2019-12-20 | 上海恒香食品有限公司 | Food seasoning and preparation method thereof |
| CN115066273A (en) * | 2019-12-27 | 2022-09-16 | 三得利控股株式会社 | Composition comprising cyclic dipeptide, purine nucleoside and/or amino acid and chicken extract, method for producing same and use of cyclic dipeptide, purine nucleoside and/or amino acid and chicken extract |
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