CN102742813B - Seasoning paste with Fuliji red-cooked chicken flavor - Google Patents
Seasoning paste with Fuliji red-cooked chicken flavor Download PDFInfo
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- CN102742813B CN102742813B CN201210264310.5A CN201210264310A CN102742813B CN 102742813 B CN102742813 B CN 102742813B CN 201210264310 A CN201210264310 A CN 201210264310A CN 102742813 B CN102742813 B CN 102742813B
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Abstract
The invention relates to seasoning paste with Fuliji red-cooked chicken flavor. The seasoning paste with the Fuliji red-cooked chicken flavor is prepared by the steps of extracting spice powder with the Fuliji red-cooked chicken flavor through 60-80% (w/w) ethanol, performing concentration and drying, adding appropriate xanthan gum to prepare spice paste, and then mixing the spice paste and chicken flavor powder to obtain the seasoning paste with the Fuliji red-cooked chicken flavor. The prepared seasoning paste has the Fuliji red-cooked chicken flavor, is applied to sausage, ham, quick-freezing foods and snack foods conveniently and quickly and has wide market recognition.
Description
Technical field
The invention belongs to food additives field, particularly relate to a kind of seasoning paste with Roast chicken local flavor.
Background technology
Roast chicken belongs to Anhui along Huaihe River local flavor, the history of existing thousand, originates in 30 li, north, Xiuzhou City, Anhui Province and is positioned at Beijing-Shanghai Railway main artery Shang Fuli town.Roast chicken comes out at the top with the feature that its color, shape are all good, is put into " Chinese famous dish spectrum ", and marketing at home and abroad.
Just taking the first place in the inner fair of delicatessen that Roast chicken is held as far back as national food parent company in 1980.Nowadays accord with and become " roast chicken town " worthy of the name from market town.There is manufacturer of state-run collective more than 10 in full town, individuality, even the family hundreds of family of roast chicken operator, and practitioner's thousands, the roast chicken more than ten thousand that goes on the market every day only, is also multiplied whenever festivals or holidays.
Roast chicken has a long history, wide market background.Roast chicken is that various spice is deployed into powder, then adds in chicken, killed or stripped feather off, processes.This taste is liked by everybody deeply, but is applied in sausage, ham, quick-frozen food, snack food etc. less by this taste.The present invention is intended to head it off, by distinctive for Roast chicken fragrance fragrance, is prepared into paste, is then applied to above-mentioned field, can promotes Roast chicken local flavor greatly, and occupy important market position by allotment processing.
Summary of the invention
The object of the invention is to develop a kind of seasoning paste with Roast chicken local flavor, be applied in sausage, ham, quick-frozen food, snack food.
For achieving the above object, the technical solution used in the present invention is:
Have a spice powder for the pungent Flavor of Roast chicken, this spice powder is mixed with after being pulverized respectively by the raw material of following parts by weight and obtains; Chinese prickly ash 0.5-1.5 part, anise 1-3 part, fennel seeds 2-5 part, kaempferia galamga 1-5 part, galangal 0.5-3 part, cloves 0.5-3 part, root of Dahurain angelica 1-5 part, Chinese cassia tree 0.5-3 part, dried orange peel 1.5-3 part, capsicum annum fasciculatum 0.5-2 part, nutmeg 0.5-3 part, in one's early teens 0.5-2 part.
More preferably, the parts by weight of above-mentioned raw materials are: Chinese prickly ash 1-1.5 part, anise 1-2 part, fennel seeds 2-3 part, kaempferia galamga 1-3 part, galangal 0.5-2 part, cloves 0.5-2 part, root of Dahurain angelica 3-5 part, Chinese cassia tree 0.5-2 part, dried orange peel 1.5-2 part, capsicum annum fasciculatum 0.5-2 part, nutmeg 0.5-2 part, in one's early teens 1-2 part.
Present invention also offers a kind of seasoning paste with Roast chicken local flavor, this seasoning paste is by the above-mentioned spice powder with the pungent Flavor of Roast chicken, by 60-80% (w/w) alcohol steep, appropriate xanthans is added again after concentrate drying, obtained spice paste, so prepares Roast chicken seasoning paste after being mixed with chicken essence (chicken essence is paste) by this spice paste.
Particularly, a kind of seasoning paste with Roast chicken local flavor, this seasoning paste is prepared by the method comprised the steps:
1), according to above-mentioned mass fraction, take the raw material of spice powder, pulverized by each raw material respectively, cross 10-20 eye mesh screen, mixing and stirring, obtains spice powder;
2), to step 1) in the spice powder that obtains, 60-80% (w/w) ethanol is added according to the ratio of mass ratio 1:8-10, under the water bath condition of 50-80 DEG C, stirring and leaching 3-6h, extract completely and cross 160 eye mesh screens, by the filtered fluid obtained, concentrate drying to its quality obtains spice powder extracts concentrate being 1-1.5 times of former spice powder.
3), to step 2) add xanthans in the concentrate that obtains, the addition of xanthans is the 0.3-1 ‰ of concentrate quality, and homogeneous is complete, obtains spice paste.
4), by step 3) the spice paste that obtains adds (namely the addition of spice paste is the 1-5% of chicken essence quality) in chicken essence to according to the addition that mass percent is 1-5%, and homogeneous obtains the seasoning paste with Roast chicken local flavor completely.
Preferably, described chicken essence is selected from the 8445 pasty chicken essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The beneficial effect that the present invention has:
The present invention has prepared a kind of spice powder and seasoning paste of Roast chicken local flavor, can interiorly in a big way be promoted by the local flavor with the Chinese cuisines-Roast chicken of long history culture.Be applied in sausage, ham, quick-frozen food, snack food convenient and swift, and have wide market cognition degree, the release of this Roast chicken local flavor seasoning paste will win wide market, and more the long diet culture of China is expanded in exploitation.
Detailed description of the invention
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
There is a spice powder for the pungent Flavor of Roast chicken, prepared by the method comprised the steps:
Following spice raw material is taken respectively: 1 part, Chinese prickly ash, anise 1.5 parts, fennel seeds 3 parts, kaempferia galamga 1.5 parts, galangal 1 part, cloves 1.5 parts, the root of Dahurain angelica 3 parts, Chinese cassia tree 1 part, dried orange peel 1.5 parts, capsicum annum fasciculatum 1 part, nutmeg 1.5 parts, 1.5 parts in one's early teens according to parts by weight.Smashed by each raw material, cross 20 eye mesh screens, mixing and stirring, obtains spice powder.
Embodiment 2
There is a spice powder for the pungent Flavor of Roast chicken, prepared by the method comprised the steps:
Following spice raw material is taken respectively: 1.5 parts, Chinese prickly ash, anise 2 parts, fennel seeds 2 parts, kaempferia galamga 2.5 parts according to parts by weight, galangal 1.5 parts, cloves 1.5 parts, the root of Dahurain angelica 4 parts, Chinese cassia tree 1.5 parts, dried orange peel 1.5 parts, capsicum annum fasciculatum 1.5 parts, nutmeg 2 parts, 1.5 parts in one's early teens.Smashed by each raw material, cross 20 eye mesh screens, mixing and stirring, obtains spice powder.
Embodiment 3:
A preparation method for Roast chicken local flavor seasoning paste, comprises the steps:
In the obtained spice powder of embodiment 1,70% (w/w) ethanol 152 parts is added according to the ratio of mass ratio 1:8, under the water bath condition of 60 DEG C, stirring and leaching 3h, extract and cross 160 eye mesh screens completely, by the filtered fluid obtained, concentrate drying, to 1.3 times of former spice opaque amount, obtains spice powder extracts concentrate.Xanthans is added in this concentrate, the addition of xanthans is 0.3 ‰ of concentrate quality, and homogeneous is complete, obtains spice paste, add in chicken essence by spice paste according to the addition of mass percent 3%, homogeneous obtains Roast chicken local flavor seasoning paste completely.
Embodiment 4:
A preparation method for Roast chicken local flavor seasoning paste, comprises the steps:
In the obtained spice powder of embodiment 2,70% (w/w) ethanol 207 parts is added according to the ratio of mass ratio 1:9, under the water bath condition of 70 DEG C, stirring and leaching 3.5h, extract and cross 160 eye mesh screens completely, by the filtered fluid obtained, concentrate drying, to 1.2 times of former spice opaque amount, obtains spice powder extracts concentrate.Xanthans is added in this concentrate, the addition of xanthans is 0.5 ‰ of concentrate quality, and homogeneous is complete, obtains spice paste, add in chicken essence by spice paste according to mass percent 4% addition, homogeneous obtains Roast chicken local flavor seasoning paste completely.
The chicken essence mentioned in embodiment 3,4 is selected from the 8445 pasty chicken essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to technical scheme of the present invention.Every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all still belong in the scope of technical scheme of the present invention.
Claims (2)
1. a preparation method for Roast chicken local flavor seasoning paste, is characterized in that: comprise the steps:
In spice powder, 70%(w/w is added according to the ratio of mass ratio 1:8) ethanol 152 parts, under the water bath condition of 60 DEG C, stirring and leaching 3h, extract and cross 160 eye mesh screens completely, by the filtered fluid obtained, concentrate drying, to 1.3 times of former spice opaque amount, obtains spice powder extracts concentrate; Xanthans is added in this concentrate, the addition of xanthans is 0.3 ‰ of concentrate quality, and homogeneous is complete, obtains spice paste, add in chicken essence by spice paste according to the addition of mass percent 3%, homogeneous obtains Roast chicken local flavor seasoning paste completely; Described spice powder, is prepared by the method for following steps: take following spice raw material respectively according to parts by weight: 1 part, Chinese prickly ash, anise 1.5 parts, fennel seeds 3 parts, kaempferia galamga 1.5 parts, galangal 1 part, cloves 1.5 parts, the root of Dahurain angelica 3 parts, Chinese cassia tree 1 part, dried orange peel 1.5 parts, capsicum annum fasciculatum 1 part, nutmeg 1.5 parts, 1.5 parts in one's early teens; Smashed by each raw material, cross 20 eye mesh screens, mixing and stirring, obtains spice powder.
2. a preparation method for Roast chicken local flavor seasoning paste, is characterized in that: comprise the steps:
In spice powder, 70%(w/w is added according to the ratio of mass ratio 1:9) ethanol 207 parts, under the water bath condition of 70 DEG C, stirring and leaching 3.5h, extract and cross 160 eye mesh screens completely, by the filtered fluid obtained, concentrate drying, to 1.2 times of former spice opaque amount, obtains spice powder extracts concentrate; Xanthans is added in this concentrate, the addition of xanthans is 0.5 ‰ of concentrate quality, and homogeneous is complete, obtains spice paste, add in chicken essence by spice paste according to mass percent 4% addition, homogeneous obtains Roast chicken local flavor seasoning paste completely; Described spice powder, is prepared by the method for following steps: take following spice raw material respectively according to parts by weight: 1.5 parts, Chinese prickly ash, anise 2 parts, fennel seeds 2 parts, kaempferia galamga 2.5 parts, galangal 1.5 parts, cloves 1.5 parts, the root of Dahurain angelica 4 parts, Chinese cassia tree 1.5 parts, dried orange peel 1.5 parts, capsicum annum fasciculatum 1.5 parts, nutmeg 2 parts, 1.5 parts in one's early teens; Smashed by each raw material, cross 20 eye mesh screens, mixing and stirring, obtains spice powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210264310.5A CN102742813B (en) | 2012-07-27 | 2012-07-27 | Seasoning paste with Fuliji red-cooked chicken flavor |
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| CN201210264310.5A CN102742813B (en) | 2012-07-27 | 2012-07-27 | Seasoning paste with Fuliji red-cooked chicken flavor |
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| CN102742813B true CN102742813B (en) | 2015-01-07 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105011081A (en) * | 2015-06-24 | 2015-11-04 | 天津春发生物科技集团有限公司 | Preparation method of natural seasoning paste with braised fragrance |
| CN105166806A (en) * | 2015-08-27 | 2015-12-23 | 天津春发生物科技集团有限公司 | Natural flavored instant seasoning sauce for stewing chickens and preparation method of natural flavored instant seasoning sauce |
| CN106261863A (en) * | 2016-08-09 | 2017-01-04 | 宿州市符离集刘老二烧鸡有限公司 | A kind of Roast chicken streamline makes production system |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096930A (en) * | 1993-06-29 | 1995-01-04 | 王彬 | Dregs-free spice slices |
| CN1132038A (en) * | 1995-11-23 | 1996-10-02 | 吕大谷 | Flavouring for cooking meat foodstuff and its prodn. method |
| CN101664146A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Roast chicken flavored spicy seasoning powder composition |
| CN102077976A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Natural chicken essence |
| CN102366068A (en) * | 2011-09-21 | 2012-03-07 | 天津市春升清真食品有限公司 | Strong aroma roast chicken and flavoring thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243902A (en) * | 1998-12-21 | 1999-09-14 | Taiyo Kagaku Co Ltd | Method for stabilizing seasoning powder |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096930A (en) * | 1993-06-29 | 1995-01-04 | 王彬 | Dregs-free spice slices |
| CN1132038A (en) * | 1995-11-23 | 1996-10-02 | 吕大谷 | Flavouring for cooking meat foodstuff and its prodn. method |
| CN101664146A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Roast chicken flavored spicy seasoning powder composition |
| CN102077976A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Natural chicken essence |
| CN102366068A (en) * | 2011-09-21 | 2012-03-07 | 天津市春升清真食品有限公司 | Strong aroma roast chicken and flavoring thereof |
Non-Patent Citations (2)
| Title |
|---|
| JP特开平11-243902A 1999.09.14 * |
| 汤宽泽.香卤汁烧鸡酥鸡(原符离集烧鸡).《家庭饮食与疾病防治大全》.同济大学出版社,1996,(第1版), * |
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Effective date of registration: 20190312 Address after: No. 11 Libei Road, Dongli Economic Development Zone, Tianjin 300300 Patentee after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: No. 30 Erwei Road, Dongli Economic Development Zone, Tianjin 300300 Patentee before: Tianjin Chunsheng Halal Foods Co., Ltd. |