CN102258183A - Method for making thick soup chicken stewing condiment - Google Patents
Method for making thick soup chicken stewing condiment Download PDFInfo
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- CN102258183A CN102258183A CN201110241069XA CN201110241069A CN102258183A CN 102258183 A CN102258183 A CN 102258183A CN 201110241069X A CN201110241069X A CN 201110241069XA CN 201110241069 A CN201110241069 A CN 201110241069A CN 102258183 A CN102258183 A CN 102258183A
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Abstract
The invention discloses a method for making a thick soup chicken stewing condiment. The method comprises the following steps of: weighing the following materials in parts by weight: 6-8 parts of chicken extract, 3-4 parts of rib flavour powder, 2-4 parts of refined chicken oil, 1.5-2 parts of hydrolyzed vegetable protein, 4-5 parts of thermal reaction chicken powder, 0.5-1 part of I+G, 20-23 parts of table salt, 3-4 parts of white sugar, 1.5-2 parts of ginger powder, 0.2-0.6 part of white pepper, 1-3 parts of onion powder, 8-12 parts of monosodium glutamate, 4-6 parts of malto dextrin and 0.2-0.4 part of SiO2, and mixing the materials into a mixture; drying the obtained mixture for 50-80 minutes at the temperature of 55-65 DEG C, cooling to room temperature, smashing and then sieving by virtue of a 23-mesh screen to obtain the thick soup chicken stewing condiment which is rich in taste and is convenient and ready to eat.
Description
Technical field
The invention belongs to food technology field, especially relate to a kind of preparation method of thick soup stewed chicken flavoring.
Background technology
Compound seasoner is to be raw material with multiple flavoring, handles and obtains flavoring products through specific mode, and complete, the proportion speed of condiment brings convenience for the dish cooking of average family or catering trade.The stewed chicken flavoring is a kind of of compound seasoner, but traditional stewed chicken flavoring generally only comprises pepper, salt and monosodium glutamate etc., the flavour dullness, the taste of condiment more or less covered chicken flavor, influence the mouthfeel of chicken and chicken soup.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of thick soup stewed chicken flavoring of strong natural, convenient and instant.
Technical scheme of the present invention is to get following material by weight and mix to obtain mixture: 6～8 parts of chicken extracts, 3～4 parts of bone extract powders of row, 2～4 parts of refining chicken fat, 1.5～2 parts of hydrolyzed vegetable proteins, 4～5 parts of thermal response chicken meals, I+G0.5～1 part, 20～23 parts of salt, 3～4 parts of white sugar, 1.5～2 parts in ginger powder, 0.2～0.6 part of white pepper, 1～3 part of onion powder, 8～12 parts of monosodium glutamates, 4～6 parts of maltodextrins, SiO20.2～0.4 part; The mixture of above-mentioned gained 55～65 ℃ of dryings 50～80 minutes, is reduced to room temperature then, pulverizes the back by 23 eye mesh screens, thick soup stewed chicken flavoring.
For the effect that makes flavouring reaches best, preferred: the raw materials in part by weight of getting is: 7 parts of chicken extracts, 3 parts of bone extract powders of row, 3 parts of refining chicken fat, 1.5 parts of hydrolyzed vegetable proteins, 4 parts of thermal response chicken meals, I+G1 part, 22 parts of salt, 4 parts of white sugar, 2 parts in ginger powder, 0.4 part of white pepper, 2 parts of onion powders, 9 parts of monosodium glutamates, 5 parts of maltodextrins, SiO
20.3 part.
Preferably, described chicken extract is a powdery.
The technology preparation routinely of described chicken extract after cock skin, chicken fat separation, is taken off raw meat with heating such as chicken, chicken bones, carries out enzyme digestion reaction, and drying promptly gets the chicken extract after the ultramicro grinding again.Described row's bone extract powder is to be raw material with the chicken bone, with conventional thermal response system.Described thermal response chicken meal is to be raw material with chicken, the thermal response system that usefulness is conventional.The hydrolyzed vegetable protein that the present invention uses is soybean source vegetable protein or wheat source vegetable protein, is to be raw material with soybean or wheat, with conventional enzymolysis legal system.
Advantage of the present invention and effect: because unique formula of the present invention and preparation method, the product that the present invention makes embodies strong natural chicken fragrance, and the while is convenient and instant again, and the preparation method is simple.
The specific embodiment
In order to understand the present invention, the invention will be further described below by specific embodiment.
Embodiment one
Get following material by weight and mix and obtain mixture: 7 parts of chicken extracts, 3 parts of bone extract powders of row, 3 parts of refining chicken fat, 1.5 parts of hydrolyzed vegetable proteins, 4 parts of thermal response chicken meals, I+G1 part, 22 parts of salt, 4 parts of white sugar, 2 parts in ginger powder, 0.4 part of white pepper, 2 parts of onion powders, 9 parts of monosodium glutamates, 5 parts of maltodextrins, SiO
20.3 part.
The mixture of above-mentioned gained 55 ℃ of dryings 80 minutes, is reduced to room temperature then, pulverizes the back by 23 eye mesh screens, thick soup stewed chicken flavoring.
Embodiment two
Get following material by weight and mix and obtain mixture: 6 parts of chicken extracts, 4 parts of bone extract powders of row, 3 parts of refining chicken fat, 2 parts of hydrolyzed vegetable proteins, 5 parts of thermal response chicken meals, I+G0.5 part, 21 parts of salt, 3 parts of white sugar, 2 parts in ginger powder, 0.3 part of white pepper, 2 parts of onion powders, 9 parts of monosodium glutamates, 5 parts of maltodextrins, SiO
20.3 part.
The mixture of above-mentioned gained 60 ℃ of dryings 65 minutes, is reduced to room temperature then, pulverizes the back by 23 eye mesh screens, thick soup stewed chicken flavoring.
Embodiment three
Get following material by weight and mix and obtain mixture: 8 parts of chicken extracts, 3 parts of bone extract powders of row, 3 parts of refining chicken fat, 2 parts of hydrolyzed vegetable proteins, 5 parts of thermal response chicken meals, I+G1 part, 22 parts of salt, 3 parts of white sugar, 1.5 parts in ginger powder, 0.5 part of white pepper, 2 parts of onion powders, 10 parts of monosodium glutamates, 5 parts of maltodextrins, SiO
20.4 part.
The mixture of above-mentioned gained 65 ℃ of dryings 80 minutes, is reduced to room temperature then, pulverizes the back by 23 eye mesh screens, thick soup stewed chicken flavoring.
The present invention is not limited to above-mentioned preferred forms, and other any identical with the present invention or akin products that anyone draws under enlightenment of the present invention all drop within protection scope of the present invention.
Claims (3)
1. the preparation method of a thick soup stewed chicken flavoring is characterized in that may further comprise the steps:
(1) gets following material and mix and obtain mixture by weight: 6～8 parts of chicken extracts, 3～4 parts of bone extract powders of row, 2～4 parts of refining chicken fat, 1.5～2 parts of hydrolyzed vegetable proteins, 4～5 parts of thermal response chicken meals, I+G0.5～1 part, 20～23 parts of salt, 3～4 parts of white sugar, 1.5～2 parts in ginger powder, 0.2～0.6 part of white pepper, 1～3 part of onion powder, 8～12 parts of monosodium glutamates, 4～6 parts of maltodextrins, SiO
20.2～0.4 part;
Wherein: I+G is meant that sweet acid disodium salt of flesh and the sweet acid disodium salt weight ratio of bird are 1: 1 mixture;
(2) with the mixture of step (1) gained 55～65 ℃ of dryings 50～80 minutes, reduce to room temperature then, pulverize the back by 23 eye mesh screens, thick soup stewed chicken flavoring.
2. the preparation method of thick soup stewed chicken flavoring as claimed in claim 1 is characterized in that step (1) raw materials in part by weight of getting is: 7 parts of chicken extracts, 3 parts of bone extract powders of row, 3 parts of refining chicken fat, 1.5 parts of hydrolyzed vegetable proteins, 4 parts of thermal response chicken meals, I+G1 part, 22 parts of salt, 4 parts of white sugar, 2 parts in ginger powder, 0.4 part of white pepper, 2 parts of onion powders, 9 parts of monosodium glutamates, 5 parts of maltodextrins, SiO
20.3 part.
3. the preparation method of thick soup stewed chicken flavoring as claimed in claim 1 is characterized in that described chicken extract is a powdery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110241069XA CN102258183B (en) | 2011-08-22 | 2011-08-22 | Method for making thick soup chicken stewing condiment |
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|---|---|---|---|
| CN201110241069XA CN102258183B (en) | 2011-08-22 | 2011-08-22 | Method for making thick soup chicken stewing condiment |
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| CN102258183A true CN102258183A (en) | 2011-11-30 |
| CN102258183B CN102258183B (en) | 2013-06-12 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823835A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Preparation method of chicken powder seasoning |
| CN102860483A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Aromatic chicken-taste grease-shaped essence and preparation method thereof |
| CN102960788A (en) * | 2012-12-06 | 2013-03-13 | 福建省建阳市红土地调味食品有限公司 | Compound seasoning soup cube and preparation method thereof |
| CN103005359A (en) * | 2012-12-12 | 2013-04-03 | 葛明发 | Tuckahoe and sanchi flower composite seasoning powder |
| CN103549565A (en) * | 2013-11-19 | 2014-02-05 | 广东雅道生物科技有限公司 | Chicken soup powder |
| CN103750427A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Cream lentinula edodes soup blend and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN104041788A (en) * | 2014-06-25 | 2014-09-17 | 江南大学 | Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
| CN115669906A (en) * | 2021-07-28 | 2023-02-03 | 安琪酵母股份有限公司 | Low-sodium seasoning rich in yeast extract and preparation method and application thereof |
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| CN101564144A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Chicken essence condiment |
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| CN101564144A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Chicken essence condiment |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823835A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Preparation method of chicken powder seasoning |
| CN102860483A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Aromatic chicken-taste grease-shaped essence and preparation method thereof |
| CN102960788A (en) * | 2012-12-06 | 2013-03-13 | 福建省建阳市红土地调味食品有限公司 | Compound seasoning soup cube and preparation method thereof |
| CN103005359A (en) * | 2012-12-12 | 2013-04-03 | 葛明发 | Tuckahoe and sanchi flower composite seasoning powder |
| CN103005359B (en) * | 2012-12-12 | 2016-03-02 | 葛明发 | A kind of Poria cocos sanchi flower composite seasoning powder |
| CN103549565B (en) * | 2013-11-19 | 2015-02-25 | 广东雅道生物科技有限公司 | Chicken soup powder |
| CN103549565A (en) * | 2013-11-19 | 2014-02-05 | 广东雅道生物科技有限公司 | Chicken soup powder |
| CN103750427A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Cream lentinula edodes soup blend and preparation method thereof |
| CN103750427B (en) * | 2013-12-31 | 2015-12-30 | 上海大山合菌物科技股份有限公司 | A kind of cream mushroom soup material and preparation method thereof |
| CN103989132A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Stewed chicken seasoning and preparation method thereof |
| CN103989132B (en) * | 2014-05-26 | 2015-11-25 | 内蒙古华程科贸有限责任公司 | A kind of stewed chicken meat material and preparation method thereof |
| CN104041788A (en) * | 2014-06-25 | 2014-09-17 | 江南大学 | Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight |
| CN104041788B (en) * | 2014-06-25 | 2015-08-12 | 江南大学 | A kind ofly be rich in the preparation method that small-molecular-weight is at high proportion the compound chicken powder of Fresh ear field |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
| CN106509795A (en) * | 2016-11-04 | 2017-03-22 | 上海应用技术大学 | Manufacture method of seasoning materials for boiled clear chicken soup |
| CN115669906A (en) * | 2021-07-28 | 2023-02-03 | 安琪酵母股份有限公司 | Low-sodium seasoning rich in yeast extract and preparation method and application thereof |
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| CN102258183B (en) | 2013-06-12 |
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Effective date of registration: 20190920 Address after: Room 4083, Modern Building, 387 Jintang Road, Xinli Street, Dongli District, Tianjin Patentee after: Tianjin Weiqin Baijia Science and Technology Development Co., Ltd. Address before: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Dongli, Tianjin Patentee before: Tianjin Chunfa Biotechnology Group Co., Ltd. |