CN102366079A - Chicken extract and preparation method thereof - Google Patents
Chicken extract and preparation method thereof Download PDFInfo
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- CN102366079A CN102366079A CN2011103139879A CN201110313987A CN102366079A CN 102366079 A CN102366079 A CN 102366079A CN 2011103139879 A CN2011103139879 A CN 2011103139879A CN 201110313987 A CN201110313987 A CN 201110313987A CN 102366079 A CN102366079 A CN 102366079A
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Abstract
The invention discloses chicken extract and a preparation method thereof. The chicken extract comprises: by weight, 30 to 50 parts of monosodium glutamate, 0.6 to 1 part of disodium 5'-ribonucleotide, 20 to 40 parts of common salt, 5 to 15 parts of sugar, 10 to 30 parts of corn starch, 0.2 to 0.8 parts of garlic powder, 0.1 to 0.3 parts of white pepper powder, 0.3 to 0.7 parts of onion powder, 3 to 6 parts of chicken paste, 0.5 to 2 parts of chicken essence and 1 to 3 parts of fish oil. The chicken extract has the advantages that through addition of fish oil, flavor adjustment and DHA supplement are realized simultaneously in chicken extract daily use, and on the basis of an original flavor, a fish flavor is added so that the chicken extract has a comprehensive taste; and a drying temperature is increased to 90 DEG C so that particle anti-adhesion performances are effectively improved and water content is reduced.
Description
Technical field
The present invention relates to a kind of flavoring and preparation method thereof, specifically a kind of chickens' extract and preparation method thereof.
Background technology
Chickens' extract is to be the compound flavoring that increases aquatic foods, flavouring that raw material is processed with new fresh chicken meat, chicken bone, egg.Can be used to use all occasions of monosodium glutamate, add in right amount in dish, soup custard, the wheaten food and all can be effective.Except that containing sodium glutamate, more contain several amino acids in the chickens' extract.It is to increase appetite of people, and the homely flavouring of certain nutrition can be provided again.Chicken bouillon product is paid attention to delicate flavour more, so monosodium glutamate content is higher; Then product is fragrant from the aquatic foods naturally of chicken emphatically for the chicken powder, thereby the use amount of chicken meal is higher.
But the problem that existing prescription and technology exist is that the resistive connection property of chickens' extract particle is not ideal enough, and moisture also needs to reduce effectively.
Summary of the invention
Goal of the invention: in order to overcome the deficiency of prior art, first purpose of the present invention is to provide a kind of resistive connection performance high chickens' extract.
Second purpose of the present invention is to provide a kind of preparation method of the chickens' extract that can improve the quality of products.
Technical scheme: in order to solve above-mentioned first purpose; The technical scheme that the present invention adopted is: a kind of chickens' extract comprises the component of following weight portion: 30～50 parts of monosodium glutamates, 0.6～1 part of flavour nucleotide disodium (I+G), 20～40 parts of salt, 5～15 parts of sugar, 10～30 parts of cornstarch, 0.2～0.8 part of garlic powder, 0.1～0.3 part of white pepper powder, 0.3～0.7 part of onion powder, 3～6 parts of chicken cream, 0.5～2 part of chicken essence, 1～3 part in fish oil.
In order to solve above-mentioned second purpose, the technical scheme that the present invention adopted is: the preparation method of said chickens' extract, this method comprises the steps:
(1) pulverize salt, sugar, monosodium glutamate subsequent use respectively;
(2) at first salt and chicken cream are stirred, and then add fish oil, stir; Adding flavour nucleotide disodium (I+G) again stirs; Add garlic powder, white pepper powder, onion powder mixing again, stir, add monosodium glutamate and sugar and stir; Add starch and stir, add water at last and stir and obtain mixture;
(3) mixture that obtains in the step (2) is carried out granulation, drying successively, sieves whole;
(4) in the mixture of whole good grain, add chicken essence, promptly obtain said chickens' extract.
Beneficial effect: compared with prior art, advantage of the present invention is: add fish oil, in the daily chickens' extract seasoning of people, also can replenish DHA, can on former flavoursome basis, increase the seafood flavor behind the adding fish oil, make that the chickens' extract mouthfeel is abundanter; Baking temperature is brought up to 90 ℃, can improve the resistive connection property of particle effectively, can reduce moisture.
The specific embodiment
Through concrete embodiment the present invention is further specified below; Should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; Can also make some modification and improvement, these also should be regarded as belonging to protection scope of the present invention.
Embodiment 1: a kind of chickens' extract comprises the component of following weight portion: 40 parts of monosodium glutamates, 0.8 part of flavour nucleotide disodium (I+G), 30 parts of salt, 10 parts of sugar, 20 parts of cornstarch, 0.5 part of garlic powder, 0.2 part of white pepper powder, 0.5 part of onion powder, 4.5 parts of chicken cream, 1 part of chicken essence, 2 parts in fish oil.
The preparation method of above-mentioned chickens' extract, this method comprises the steps:
The first step at first takes by weighing each component according to above-mentioned prescription, then salt, sugar, monosodium glutamate is carried out 80 orders respectively and pulverizes, and is subsequent use;
In second step, mix: at first salt and chicken cream are stirred, and then add fish oil; Stir, add I+G again and stir, add garlic powder, white pepper powder, onion powder mixing again; Stir, add monosodium glutamate and sugar and stir, add starch and stir; Add water at last and stir and obtain mixture, the purpose that adds water is that the state of adjustment mixture is to the degree of suitable granulation formation; The process need of whole charging, stirring, mixing was accomplished at 15-20 minute;
In the 3rd step, the mixture that obtains in second step is rotated extruding, granulation, drying, the whole grain of vibration screening successively; Wherein the several borders factually of granulation order require to confirm, are generally 14 orders or 16 orders; Dry temperature is 90 ℃ of fluidized dryings, and be 15-30 minute drying time;
The 4th step added chicken essence in the mixture of whole good grain, promptly obtain said chickens' extract.
Embodiment 2: basic identical with embodiment 1; Different is the prescription of chickens' extract, fills a prescription as follows: 30 parts of monosodium glutamates, 0.6 part of I+G, 20 parts of salt, 5 parts of sugar, 10 parts of cornstarch, 0.2 part of garlic powder, 0.1 part of white pepper powder, 0.7 part of onion powder, 6 parts of chicken cream, 2 parts of chicken essences, 1 part in fish oil.
Embodiment 3: basic identical with embodiment 1; Different is the prescription of chickens' extract, fills a prescription as follows: 50 parts of monosodium glutamates, 1 part of I+G, 40 parts of salt, 15 parts of sugar, 30 parts of cornstarch, 0.8 part of garlic powder, 0.3 part of white pepper powder, 0.3 part of onion powder, 3 parts of chicken cream, 0.5 part of chicken essence, 3 parts in fish oil.
Embodiment 4: basic identical with embodiment 1; Different is the prescription of chickens' extract, fills a prescription as follows: 35 parts of monosodium glutamates, 0.7 part of I+G, 35 parts of salt, 12 parts of sugar, 13 parts of cornstarch, 0.7 part of garlic powder, 0.15 part of white pepper powder, 0.6 part of onion powder, 4 parts of chicken cream, 1 part of chicken essence, 1.5 parts in fish oil.
Claims (5)
1. chickens' extract; It is characterized in that, comprise the component of following weight portion: 30～50 parts of monosodium glutamates, 0.6～1 part of flavour nucleotide disodium, 20～40 parts of salt, 5～15 parts of sugar, 10～30 parts of cornstarch, 0.2～0.8 part of garlic powder, 0.1～0.3 part of white pepper powder, 0.3～0.7 part of onion powder, 3～6 parts of chicken cream, 0.5～2 part of chicken essence, 1～3 part in fish oil.
2. chickens' extract according to claim 1; It is characterized in that said each component is respectively: 40 parts of monosodium glutamates, 0.8 part of flavour nucleotide disodium, 30 parts of salt, 10 parts of sugar, 20 parts of cornstarch, 0.5 part of garlic powder, 0.2 part of white pepper powder, 0.5 part of onion powder, 4.5 parts of chicken cream, 1 part of chicken essence, 2 parts in fish oil.
3. the preparation method of chickens' extract according to claim 1 is characterized in that, this method comprises the steps:
(1) pulverize salt, sugar, monosodium glutamate subsequent use respectively;
(2) at first salt and chicken cream are stirred, and then add fish oil, stir; Adding the flavour nucleotide disodium again stirs; Add garlic powder, white pepper powder, onion powder mixing again, stir, add monosodium glutamate and sugar and stir; Add starch and stir, add water at last and stir and obtain mixture;
(3) mixture that obtains in the step (2) is carried out granulation, drying successively, sieves whole;
(4) in the mixture of whole good grain, add chicken essence, promptly obtain said chickens' extract.
4. the preparation method of chickens' extract according to claim 3 is characterized in that, in the step (1), salt, sugar, monosodium glutamate is carried out 80 orders respectively pulverize.
5. the preparation method of chickens' extract according to claim 3 is characterized in that, temperature dry in the step (3) is 90 ℃, and be 15-30 minute drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103139879A CN102366079A (en) | 2011-10-17 | 2011-10-17 | Chicken extract and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103139879A CN102366079A (en) | 2011-10-17 | 2011-10-17 | Chicken extract and preparation method thereof |
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| CN102366079A true CN102366079A (en) | 2012-03-07 |
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| CN2011103139879A Pending CN102366079A (en) | 2011-10-17 | 2011-10-17 | Chicken extract and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN104172087A (en) * | 2014-07-02 | 2014-12-03 | 安徽皇厨食品有限公司 | Preparation method for prebiotic compounded chicken essence seasoning |
| CN104431937A (en) * | 2013-09-24 | 2015-03-25 | 重庆市南川区龙南农业专业合作社 | Production method of nutritional seasoning granules |
| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
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| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431937A (en) * | 2013-09-24 | 2015-03-25 | 重庆市南川区龙南农业专业合作社 | Production method of nutritional seasoning granules |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN103549497B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN104172087A (en) * | 2014-07-02 | 2014-12-03 | 安徽皇厨食品有限公司 | Preparation method for prebiotic compounded chicken essence seasoning |
| CN104172087B (en) * | 2014-07-02 | 2016-01-20 | 安徽皇厨食品有限公司 | A kind of prebiotics compound chicken essence seasoning preparation method |
| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
| CN115540567B (en) * | 2022-09-27 | 2024-01-26 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
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Application publication date: 20120307 |