CN102160632A - Chicken essence and preparation method thereof - Google Patents
Chicken essence and preparation method thereof Download PDFInfo
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- CN102160632A CN102160632A CN2011100433485A CN201110043348A CN102160632A CN 102160632 A CN102160632 A CN 102160632A CN 2011100433485 A CN2011100433485 A CN 2011100433485A CN 201110043348 A CN201110043348 A CN 201110043348A CN 102160632 A CN102160632 A CN 102160632A
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Abstract
The invention relates to the technical field of foods and discloses chicken essence and a preparation method thereof. The preparation method comprises the steps of: taking monosodium glutamate, chicken extract, salt, white sugar, dextrin and spice as raw materials, and adding fried chive so as to lead the chicken essence to have fragrance and delicate flavor of the chicken and simultaneously have special fragrance. Compared with the chicken essence in the prior art, in the chicken essence disclosed by the invention, the characteristic of fresh and fragrant taste is remained, the special fragrance of the fried chive is remained, the fragrance is unique, and the taste is fresh, so that the chicken essence is highly praised and appreciated by the market.
Description
Technical field
The present invention relates to food technology field, relate to a kind of chickens' extract and preparation method thereof specifically.
Background technology
Chickens' extract flavoring (Chickenb ouillon) is commonly called as chickens' extract.Chickens' extract is the third generation delicate flavour flavouring that begin to rise the eighties in 20th century after common monosodium glutamate, specially fresh monosodium glutamate as complex type flavoring commonly used in a kind of life.Chickens' extract is a primary raw material with the chicken extract mainly, be aided with tasty agents (sodium glutamate and be the former times acid of flavor nuclear as flesh former times acid and bird battalion sour), and interpolation excipient and spice or flavoring essence etc. increase flavor, fumet processes through operations such as mixing, granulation and dryings.Because of its distinctive fragrance and delicious taste, be subjected to consumers in general's favor, the manufacturer of domestic chickens' extract flavoring increases year by year, and its output enlarges rapidly, and product is found a good sale in Hong Kong, south east asia and European and American countries etc.Yet present chickens' extract only has the fragrance of delicate flavour and chicken, and taste is comparatively single, can't satisfy the demands of consumers.
Summary of the invention
In view of this, the present invention seeks to, provide a kind of green onion odor type chickens' extract and preparation method thereof, to better meet consumer demand.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of chickens' extract comprises fried chive.
Chickens' extract provided by the invention comprises fried chive, described fried chive is to be made through frying by natural chive, has the distinctive fragrance of chive, and fragrance is strong, lasting is lasting, make chickens' extract not only have the fragrance and the delicate flavour of chicken, the fragrance that also has natural chive, multiple tastes can satisfy the needs of different crowd.
Preferably, described fried chive accounts for 1.5～2.5% of described chickens' extract weight, and more preferably 2%.
Preferably, chickens' extract of the present invention comprises
The fried chive of 1.5wt%～2.5wt%;
The monosodium glutamate of 20wt%～40wt%;
The chicken extract of 5wt%～20wt%;
The salt of 15wt%～35wt%;
The white sugar of 6wt%～10wt%;
The dextrin of 3wt%～10wt%;
The spice of 2wt%～3wt%.
Wherein, the monosodium glutamate main component is a sodium glutamate, is the main source of delicate flavour, can increase the delicate flavour of food.Described monosodium glutamate accounts for 20%～40% of described chickens' extract weight, is preferably 25%～35%.
Chickens' extract provided by the invention also comprises the chicken extract.Described chicken extract is that the new fresh chicken meat of employing high-quality is a raw material, through traditional cooking skill and modern biological enzymolysis technology, chicken protein is reduced to micromolecule polypeptide, amino acid, carbon group compound, give birth to through Maillard reaction again that perfume (or spice) makes, have the fragrant and delicious mellow mouthfeel of the distinctive meat of chicken.Among the present invention, described chicken extract accounts for 5%～20% of described chickens' extract weight, is preferably 10%～15%.
Chickens' extract provided by the invention also comprises salt and white sugar.Salt is the taste source of article characteristic, and an amount of interpolation has the aquatic foods of carrying and separates the greasy raw meat effect of going.White sugar can make food and the mellow Hui Tian of soup juice, abirritate, and have certain cementation.Among the present invention, described salt accounts for 15%～35% of described chickens' extract weight, is preferably 20%～30%; Described white sugar accounts for 6%～10% of described chickens' extract weight, is preferably 8%～9%.
Chickens' extract provided by the invention also comprises spice, has excitant fragrance, gives food with local flavor, improves a poor appetite, helps digest and absorb.Described spice accounts for 2%～3% of described chickens' extract weight.
Chickens' extract provided by the invention also comprises dextrin.Described dextrin plays the effect of binding agent to the graininess moulding of chickens' extract.In the present invention, described dextrin account for described chickens' extract weight 3%～10%, preferred 5%～8%.
The present invention also provides a kind of preparation method of chickens' extract, may further comprise the steps:
Step 1: add ginger to the chicken leaf fat and refine into chicken fat with spices, refining temperature is 70 ℃～80 ℃, the refining time is 8min～10min, and the weight ratio of described chicken leaf fat and ginger slice is 1: 0.1～0.3, and the weight ratio of described chicken leaf fat and spices is 1: 0.05～0.15;
Step 2: add the chive end and fry in the good chicken fat of step 1 refining, the frying temperature is 70 ℃～80 ℃, and the frying time is 10min～15min, and the weight ratio at described chicken leaf fat and described chive end is 1: 2～3;
Step 3: get fried chive and mix, granulate, be drying to obtain with monosodium glutamate, chicken extract, salt, white sugar, dextrin and spice.
At first chicken fat is mixed with ginger and spices among the preparation method of the present invention.Ginger can effectively go raw meat to press the smell of urine, Titian seasoning, and described ginger is preferably the ginger grain after 3mm～5mm screen cloth is pulverized.Spices can improve the fragrance of the chicken fat of refining, and is preferred, and described spices comprises one or more in cloves, fennel, anise, white bandit, cassia bark, Lao Kou, the fructus amomi.
Preparation method's step 2 of the present invention adds the chive end in the good chicken fat of step 1 refining fries, and green onion be fragrance spread out.Described chive end is preferably through 3mm～5mm screen cloth and pulverizes.
Chickens' extract provided by the invention is carried out physical and chemical index detect, leading indicator comprises moisture, total nitrogen, freshness and chloride etc., all satisfies the national standard requirement.Market survey shows that most of people like or extremely like chickens' extract provided by the invention.
The invention provides a kind of chickens' extract and preparation method thereof, chickens' extract of the present invention is a raw material with monosodium glutamate, chicken extract, salt, white sugar, dextrin and spice, be added with fried chive, also have the distinctive fragrance of chive when making chickens' extract have the fragrance of chicken and delicate flavour.Compare with chickens' extract of the prior art, the present invention makes chickens' extract not only keep the characteristics of delicious flavour perfume (or spice) to have the fried distinctive fragrance of chive again concurrently, the fragrance uniqueness, and the flavour deliciousness is received by the market and favorable comment.
The specific embodiment
The embodiment of the invention discloses a kind of chickens' extract and preparation method thereof.Those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as being included in the present invention.Product of the present invention and method are described by preferred embodiment, the related personnel obviously can be in not breaking away from content of the present invention, spirit and scope to product as herein described with method is changed or suitably change and combination, realize and use the technology of the present invention.
In order further to understand the present invention, the present invention is described in detail below in conjunction with embodiment.
Embodiment 1:
Add 1 kilogram of chicken leaf fat in frying pan, add 0.3 kilogram of ginger and 0.15 kilogram of spices, refine into chicken fat, refining temperature is 70 ℃～80 ℃, refining 8min.Add 2 kilograms of chive ends and fry in the good chicken fat of refining, the frying temperature is 70 ℃～80 ℃, and the frying time is 15min.2 kilograms of fried chives are mixed with 40 kilograms of monosodium glutamates, 15 kilograms of chicken extracts, 25 kilograms of salt, 8 kilograms of white sugar, 7 kilograms of dextrin and 3 kilograms of spices, granulate, be drying to obtain.
Embodiment 2:
Add 1 kilogram of chicken leaf fat in frying pan, add 0.1 kilogram of ginger and 0.05 kilogram of spices, refine into chicken fat, refining temperature is 70 ℃～80 ℃, refining 10min.Add 3 kilograms of chive ends and fry in the good chicken fat of refining, the frying temperature is 70 ℃～80 ℃, and the frying time is 10min.2 kilograms of fried chives are mixed with 25 kilograms of monosodium glutamates, 20 kilograms of chicken extracts, 35 kilograms of salt, 9 kilograms of white sugar, 6 kilograms of dextrin and 3 kilograms of spices, granulate, be drying to obtain.
Embodiment 3:
Add 1 kilogram of chicken leaf fat in frying pan, add 0.2 kilogram of ginger and 0.1 kilogram of spices, refine into chicken fat, refining temperature is 70 ℃～80 ℃, refining 8min.Add 2.5 kilograms of chive ends and fry in the good chicken fat of refining, the frying temperature is 70 ℃～80 ℃, and the frying time is 13min.2.5 kilograms of fried chives are mixed with 30 kilograms of monosodium glutamates, 20 kilograms of chicken extracts, 35 kilograms of salt, 6 kilograms of white sugar, 5 kilograms of dextrin and 2 kilograms of spices, granulate, be drying to obtain.
Embodiment 4:
Respectively in Xi'an, Zhengzhou, Changchun, 5 cities in Jinan and Kunming each investigate 100 people at random, respectively to evaluations of marking of fragrance, delicate flavour and the mouthfeel of the chickens' extract of embodiment 2 preparation: it is 5 minutes that ten minutes enjoys a lot, and liking is 4 minutes, is generally 3 fens, disliking is 2 minutes, and very disliking is 1 minute.Statistics is the fragrance that 94% people likes or extremely like described chickens' extract; 90% people likes or extremely likes the fragrance of described chickens' extract; 87% people likes or extremely likes the delicate flavour of described chickens' extract; 92% people likes or extremely likes the mouthfeel of described chickens' extract.
In addition, in 100 people in Xi'an, 92% likes or extremely likes the whole local flavor of described chickens' extract; In 100 people in Zhengzhou, 94% likes or extremely likes the whole local flavor of described chickens' extract; In 100 people in Changchun, 95% likes or extremely likes the whole local flavor of described chickens' extract; In 100 people in Jinan, the 98% whole local flavor of liking or extremely like described chickens' extract is in 100 people in Kunming, and 89% likes or extremely like the whole local flavor of described chickens' extract.This shows that west area, middle part, northern territory, eastern region and southern areas have all obtained good evaluation at home to utilize the chickens' extract of method provided by the invention preparation.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (6)
1. a chickens' extract is characterized in that, comprises fried chive.
2. according to the described chickens' extract of claim 1, it is characterized in that described fried chive accounts for 1.5～2.5% of described chickens' extract weight.
3. according to the described chickens' extract of claim 2, it is characterized in that, comprising:
The fried chive of 1.5wt%～2.5wt%;
The monosodium glutamate of 20wt%～40wt%;
The chicken extract of 5wt%～20wt%;
The salt of 15wt%～35wt%;
The white sugar of 6wt%～10wt%;
The dextrin of 3wt%～10wt%;
The spice of 2wt%～3wt%.
4. the preparation method of a chickens' extract is characterized in that, may further comprise the steps:
Step 1: add ginger to the chicken leaf fat and refine into chicken fat with spices, refining temperature is 70 ℃～80 ℃, the refining time is 8min～10min, and the weight ratio of described chicken leaf fat and ginger slice is 1: 0.1～0.3, and the weight ratio of described chicken leaf fat and spices is 1: 0.05～0.15;
Step 2: add the chive end and fry in the good chicken fat of step 1 refining, the frying temperature is 70 ℃～80 ℃, and the frying time is 10min～15min, and the weight ratio at described chicken leaf fat and described chive end is 1: 2～3;
Step 3: get fried chive and mix, granulate, be drying to obtain with monosodium glutamate, chicken extract, salt, white sugar, dextrin and spice.
5. according to the described preparation method of claim 4, it is characterized in that described spices comprises one or more in pepper, cassia bark, anise, cloves, the fennel.
6. the chickens' extract of claim 4 or 5 described preparation methods preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100433485A CN102160632B (en) | 2011-02-22 | 2011-02-22 | Chicken essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100433485A CN102160632B (en) | 2011-02-22 | 2011-02-22 | Chicken essence and preparation method thereof |
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| CN102160632A true CN102160632A (en) | 2011-08-24 |
| CN102160632B CN102160632B (en) | 2012-12-19 |
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| CN2011100433485A Active CN102160632B (en) | 2011-02-22 | 2011-02-22 | Chicken essence and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005356A (en) * | 2012-12-12 | 2013-04-03 | 葛明发 | Rose chicken taste seasoning powder |
| CN104026535A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Processing method of chicken essence with fresh chive flavor |
| CN104957582A (en) * | 2015-07-09 | 2015-10-07 | 尹少斌 | Chicken essence seasoning |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
| CN106942676A (en) * | 2017-02-23 | 2017-07-14 | 湖北友鹏餐饮管理有限公司 | A kind of chicken soup stock bag and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732799A (en) * | 2004-08-09 | 2006-02-15 | 金松亭 | Spicy chicken essence seasoning and method for preparing the same |
| CN101129185A (en) * | 2007-09-28 | 2008-02-27 | 侯贺雷 | Salt free chickens' extract and method of preparing the same |
-
2011
- 2011-02-22 CN CN2011100433485A patent/CN102160632B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1732799A (en) * | 2004-08-09 | 2006-02-15 | 金松亭 | Spicy chicken essence seasoning and method for preparing the same |
| CN101129185A (en) * | 2007-09-28 | 2008-02-27 | 侯贺雷 | Salt free chickens' extract and method of preparing the same |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005356A (en) * | 2012-12-12 | 2013-04-03 | 葛明发 | Rose chicken taste seasoning powder |
| CN103005356B (en) * | 2012-12-12 | 2016-06-15 | 吴梦凡 | A kind of rose chicken taste toppings |
| CN104026535A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Processing method of chicken essence with fresh chive flavor |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
| CN104957582A (en) * | 2015-07-09 | 2015-10-07 | 尹少斌 | Chicken essence seasoning |
| CN106942676A (en) * | 2017-02-23 | 2017-07-14 | 湖北友鹏餐饮管理有限公司 | A kind of chicken soup stock bag and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102160632B (en) | 2012-12-19 |
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