CN102258183B - Method for making thick soup chicken stewing condiment - Google Patents
Method for making thick soup chicken stewing condiment Download PDFInfo
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- CN102258183B CN102258183B CN201110241069XA CN201110241069A CN102258183B CN 102258183 B CN102258183 B CN 102258183B CN 201110241069X A CN201110241069X A CN 201110241069XA CN 201110241069 A CN201110241069 A CN 201110241069A CN 102258183 B CN102258183 B CN 102258183B
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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 thick soup chicken stewing condiment preparation method.
Background technology
Compound seasoner is take the multi-condiment material as raw material, processes and obtains flavoring products through specific mode, and condiment is complete, proportion speed, brings convenience for the dish cooking of average family or catering trade.Chicken stewing condiment is a kind of of compound seasoner, but traditional chicken stewing condiment generally only comprises pepper, salt and monosodium glutamate etc., and flavour is dull, the taste of condiment more or less covered chicken flavor, affect the mouthfeel of chicken and chicken soup.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of strong natural, convenient and instant thick soup chicken stewing condiment preparation method.
Technical scheme of the present invention is to get by weight following material and mix to obtain mixture: 6～8 parts of chicken extracts, 3～4 parts of chop fine powders, 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, 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, then is down to room temperature, by 23 eye mesh screens, gets thick soup chicken stewing condiment after pulverizing.
For the effect that makes flavouring reaches best, preferred: the parts by weight of the raw material of getting are: 7 parts of chicken extracts, 3 parts of chop fine powders, 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, 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 powdery.
The technique preparation routinely of described chicken extract after cock skin, chicken fat are separated, is taken off raw meat with heating such as chicken, chicken bones, carries out enzyme digestion reaction, then drying, namely gets the chicken extract after ultramicro grinding.Described chop fine powder is take the chicken bone as raw material, the thermal response system that use is conventional.Described thermal response chicken meal is take chicken as raw material, the thermal response system that use is conventional.The hydrolyzed vegetable protein that the present invention uses is soybean source vegetable protein or wheat source vegetable protein, is take soybean or wheat as raw material, with conventional enzymolysis legal system.
Advantage of the present invention and effect: due to 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 by weight following material and mix and obtain mixture: 7 parts of chicken extracts, 3 parts of chop fine powders, 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, 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, then is down to room temperature, by 23 eye mesh screens, gets thick soup chicken stewing condiment after pulverizing.
Embodiment two
Get by weight following material and mix and obtain mixture: 6 parts of chicken extracts, 4 parts of chop fine powders, 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, 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, then is down to room temperature, by 23 eye mesh screens, gets thick soup chicken stewing condiment after pulverizing.
Embodiment three
Get by weight following material and mix and obtain mixture: 8 parts of chicken extracts, 3 parts of chop fine powders, 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, 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, then is down to room temperature, by 23 eye mesh screens, gets thick soup chicken stewing condiment after pulverizing.
The present invention is not limited to above-mentioned preferred forms, and other any or akin products identical with the present invention that anyone draws under enlightenment of the present invention are within all dropping on protection scope of the present invention.
Claims (3)
- A thick soup chicken stewing condiment preparation method, it is characterized in that comprising the following steps:(1) get by weight following material and mix and obtain mixture: 6～8 parts of chicken extracts, 3～4 parts of chop fine powders, 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, 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 refers to that inosine acid disodium salt and Sodium guanylate salt weight ratio are the mixture of 1:1;(2) with the mixture of step (1) gained 55～65 ℃ of dryings 50～80 minutes, then be down to room temperature, by 23 eye mesh screens, get thick soup chicken stewing condiment after pulverizing;Described chop fine powder is take the chicken bone as raw material, makes with conventional thermal response.
- Thick soup chicken stewing condiment as claimed in claim 1 preparation method, it is characterized in that the parts by weight of step (1) raw material of getting are: 7 parts of chicken extracts, 3 parts of chop fine powders, 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, 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.
- Thick soup chicken stewing condiment as claimed in claim 1 preparation method, it is characterized in that described chicken extract is powdery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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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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| CN201110241069XA CN102258183B (en) | 2011-08-22 | 2011-08-22 | Method for making thick soup chicken stewing condiment |
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| CN102258183A CN102258183A (en) | 2011-11-30 |
| CN102258183B true CN102258183B (en) | 2013-06-12 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823835B (en) * | 2012-09-15 | 2013-11-27 | 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 |
| 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 |
| 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 |
| 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 |
| 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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| 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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