CN102823835B - Preparation method of chicken powder seasoning - Google Patents
Preparation method of chicken powder seasoning Download PDFInfo
- Publication number
- CN102823835B CN102823835B CN2012103412837A CN201210341283A CN102823835B CN 102823835 B CN102823835 B CN 102823835B CN 2012103412837 A CN2012103412837 A CN 2012103412837A CN 201210341283 A CN201210341283 A CN 201210341283A CN 102823835 B CN102823835 B CN 102823835B
- Authority
- CN
- China
- Prior art keywords
- portions
- powder
- chicken
- starch
- flavouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 7
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 42
- 241000287828 Gallus gallus Species 0.000 claims abstract description 41
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 3
- 235000013330 chicken meat Nutrition 0.000 claims description 49
- 235000012054 meals Nutrition 0.000 claims description 13
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000000643 oven drying Methods 0.000 claims description 4
- 229940032147 starch Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229960004793 sucrose Drugs 0.000 claims description 4
- 235000021050 feed intake Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000002245 particle Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 3
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Abstract
The invention discloses chicken powder seasoning which comprises the following ingredients by the mass portion: 50 portions to 60 portions of chicken extract, 23 portions to 35 portions of soybean protein hydrolysate, 10 portions to 20 portions of sodium glutamate, 8 portions to 10 portions of salt, 12 portions to 15 portions of sucrose, 13 portions to 18 portions of maltodextrin, 20 portions to 30 portions of starch, 12 portions to 15 portions of flavoring agent, 15 portions to 20 portions of plant spice, 15 portions to 20 portions of yeast extract, 5 portions to 8 portions of ginger powder, 30 portions and 34 portions of chicken oil, 20 portions to 25 portions of chicken essence, 5 portions to 10 portions of garlic powder, 10 portions to 12 portions of microcrystalline cellulose, 5 portions to 8 portions of red jujube powder, 2 portions to 5 portions of lotus nut starch, and 1 portion to 4 portions of medlar powder. A preparation method comprises the steps that (1) a chicken powder raw material is prepared; (2) the raw material is dried until the water content is less than or equal to 0.2Wt. percent; and (3) the material is screened through a sieve being 18 mesh to 20 mesh, and a target product is obtained. Through the ingredients and a processing method, the seasoning powder with uniform particle size and less water is prepared, the taste is mellow and the after taste is long-lasting. Because the food-level microcrystalline cellulose is added into the ingredients, the viscosity among the particles is reduced, and the problems that the seasoning powder is caked after being stored for a long time during the shelf life and the flavor is changed are prevented.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of preparation method of chicken meat powder flavouring.
Background technology
Chicken meat powder flavouring is commonly called as the chicken powder, is a kind of compound seasoner.The chicken powder, as family and catering trade and the manufacturing daily seasoning articles for use of fast-food, is the Novel spices risen after monosodium glutamate.
Generally, on market, the problem that caking, variable color, local flavor change easily appears in ubiquitous chicken meal condiment after matter was deposited in the phase, has affected the interests of businessman.
Summary of the invention
Technical problem to be solved by this invention is: a kind of chicken meat powder flavouring is provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of chicken meat powder flavouring, press mass fraction, it consists of: chicken extract 50-60 part, soy bean protein hydrolysate 23-35 part, sodium glutamate 10-20 part, salt 8-10 part, sucrose 12-15 part, maltodextrin 13-18 part, starch 20-30 part, flavouring agent 12-15 part, plant spice 15-20 part, yeast extract 15-20 part, ginger powder 5-8 part, exquisite chicken fat 30-34 part, chicken essence 20-25 part, garlic powder 5-10 part, microcrystalline cellulose 10-12 part, red date powder 5-8 part, lotus nut starch 2-5 part, wolfberry fruit powder 1-4 part.
Second technical problem to be solved by this invention is that a kind of preparation method of chicken meat powder flavouring is provided.
For solving second technical problem, the technical solution used in the present invention is: a kind of preparation method of chicken flavoring the steps include:
1) exquisite chicken fat is heated to melt, adds successively the ginger powder, chicken extract, soy bean protein hydrolysate, sodium glutamate, sucrose, maltodextrin, starch, flavouring agent, plant spice, yeast extract, chicken essence, garlic powder, salt, the food stage microcrystalline cellulose, red date powder, lotus nut starch, wolfberry fruit powder, stir, and makes the chicken meal raw material;
2) the chicken meal raw material is put into to the baking oven drying, constant temperature keeps 50-60 ℃, is dried to water content≤0.2Wt.%;
3) dried chicken meal is screened with 18-20 purpose sieve, namely obtain target product.
Beneficial effect of the present invention: by above batching and processing mode, make the seasoning powder that particle size is even, moisture is less, taste is mellow, aftertaste is long.By in batching, having added the food stage microcrystalline cellulose, reduced the stickiness between particle, prevent the problem that after long-term storage, seasoning powder caking, local flavor change within the shelf-life.
Specific embodiment
Embodiment 1
A kind of chicken meat powder flavouring, press mass fraction, and it consists of: chicken extract 50g, soy bean protein hydrolysate 25g, sodium glutamate 20g, salt 9g, sucrose 12g, maltodextrin 13g, starch 25g, flavouring agent 12g, plant spice 18g, yeast extract 15g, ginger powder 5g, exquisite chicken fat 34g, chicken essence 22g, garlic powder 10g, microcrystalline cellulose 11g, red date powder 5g, lotus nut starch 5g, wolfberry fruit powder 2g.
1) chicken fat is heated to melt, adds successively the ginger powder, chicken extract, soy bean protein hydrolysate, sodium glutamate, sucrose, maltodextrin, starch, flavouring agent, plant spice, yeast extract, chicken essence, garlic powder, salt, the food stage microcrystalline cellulose, red date powder, lotus nut starch, wolfberry fruit powder, stir, and makes the chicken meal raw material;
2) the chicken meal raw material is put into to the baking oven drying, constant temperature keeps 50-60 ℃, is dried to water content≤0.2Wt.%;
3) dried chicken meal is screened with 18-20 purpose sieve, namely obtain target product.
Embodiment 2
A kind of chicken meat powder flavouring, press mass fraction, and it consists of: chicken extract 60g, soy bean protein hydrolysate 23g, sodium glutamate 20g, salt 8g, sucrose 12g, maltodextrin 18g, starch 30g, flavouring agent 12g, plant spice 15g, yeast extract 20g, ginger powder 8g, exquisite chicken fat 32g, chicken essence 22g, garlic powder 10g, microcrystalline cellulose 12g, red date powder 8g, lotus nut starch 3g, wolfberry fruit powder 4g.
Its preparation process is:
1) exquisite chicken fat is heated to melt, adds successively the ginger powder, chicken extract, soy bean protein hydrolysate, sodium glutamate, sucrose, maltodextrin, starch, flavouring agent, plant spice, yeast extract, chicken essence, garlic powder, salt, the food stage microcrystalline cellulose, red date powder, lotus nut starch, wolfberry fruit powder, stir, and makes the chicken meal raw material;
2) the chicken meal raw material is put into to the baking oven drying, constant temperature keeps 50-60 ℃, is dried to water content≤0.2Wt.%;
3) dried chicken meal is screened with 18-20 purpose sieve, namely obtain target product.
Claims (2)
1. chicken meat powder flavouring, press mass fraction, it consists of: chicken extract 50-60 part, soy bean protein hydrolysate 23-35 part, sodium glutamate 10-20 part, salt 8-10 part, sucrose 12-15 part, maltodextrin 13-18 part, starch 20-30 part, flavouring agent 12-15 part, plant spice 15-20 part, yeast extract 15-20 part, ginger powder 5-8 part, chicken fat 30-34 part, chicken essence 20-25 part, garlic powder 5-10 part, microcrystalline cellulose 10-12 part, red date powder 5-8 part, lotus nut starch 2-5 part, wolfberry fruit powder 1-4 part.
2. the preparation method of a chicken meat powder flavouring, feed intake according to the mass fraction of the described chicken meat powder flavouring of claim 1, the steps include:
1) chicken fat is heated to melt, adds successively the ginger powder, chicken extract, soy bean protein hydrolysate, sodium glutamate, sucrose, maltodextrin, starch, flavouring agent, plant spice, yeast extract, chicken essence, garlic powder, salt, microcrystalline cellulose, red date powder, lotus nut starch, wolfberry fruit powder, stir, and makes the chicken meal raw material;
2) the chicken meal raw material is put into to the baking oven drying, constant temperature keeps 50-60 ℃, is dried to water content≤0.2Wt.%;
3) dried chicken meal is screened with 18-20 purpose sieve, namely obtain target product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103412837A CN102823835B (en) | 2012-09-15 | 2012-09-15 | Preparation method of chicken powder seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103412837A CN102823835B (en) | 2012-09-15 | 2012-09-15 | Preparation method of chicken powder seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102823835A CN102823835A (en) | 2012-12-19 |
| CN102823835B true CN102823835B (en) | 2013-11-27 |
Family
ID=47327305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103412837A Active CN102823835B (en) | 2012-09-15 | 2012-09-15 | Preparation method of chicken powder seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823835B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549563B (en) * | 2013-09-25 | 2016-02-10 | 孙鹤鸣 | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof |
| CN103584051A (en) * | 2013-10-24 | 2014-02-19 | 安徽工贸职业技术学院 | Flavoring capable of soothing nerves, improving eyesight, nourishing yin and supplementing blood |
| CN104026547B (en) * | 2014-06-25 | 2016-06-01 | 广东嘉豪食品有限公司 | A kind of high temperature resistant fried in fresh compound chicken powder and its preparation method |
| 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 |
| 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 |
| 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 |
| CN104172081B (en) * | 2014-07-06 | 2015-08-19 | 武晓丹 | A kind of chicken taste toppings and its preparation method and application |
| CN105410834A (en) * | 2015-11-27 | 2016-03-23 | 张家港市桃源食品有限公司 | Preparation method of shiitake mushroom and chicken meat powder seasoning |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| 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 |
| CN109953243A (en) * | 2017-12-25 | 2019-07-02 | 广东厨邦食品有限公司 | A kind of processing method of dried ginger slice and the production method of chicken powder |
| CN110786492A (en) * | 2019-11-11 | 2020-02-14 | 广东嘉豪食品有限公司 | Preparation method of chicken powder capable of preventing moisture absorption |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
| CN102077967B (en) * | 2009-11-26 | 2013-06-05 | 东莞市百味佳食品有限公司 | Chicken essence with fried flavor and preparation method thereof |
| CN101803719B (en) * | 2010-04-22 | 2013-04-03 | 安徽强旺调味食品有限公司 | Chicken-flavored powdery complex flavoring |
| CN102258183B (en) * | 2011-08-22 | 2013-06-12 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102362661B (en) * | 2011-09-19 | 2013-07-10 | 天津春发生物科技集团有限公司 | Chicken flavor seasoning and its preparation method |
-
2012
- 2012-09-15 CN CN2012103412837A patent/CN102823835B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN102823835A (en) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823835B (en) | Preparation method of chicken powder seasoning | |
| CN101584449B (en) | Hotpot noodles soup seasoning, processing technique and application thereof | |
| KR101082481B1 (en) | Curing agent for processing meat | |
| CN102845727A (en) | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN102823838B (en) | Sparerib seasoning and preparation method thereof | |
| CN105077308A (en) | Appetizing beef granules and preparation method thereof | |
| CN105361122A (en) | Roast meat seasoning sauce and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN103385423A (en) | Dry rice noodles containing seasoning and processing method of dry rice noodles | |
| CN103564340A (en) | Rice crust containing red tea and corn | |
| CN1166313C (en) | Fragrant chilli paste and its making process | |
| CN108125195B (en) | Sauce marinating paste and preparation method thereof | |
| CN104323204A (en) | Concentrated-fragrance dipping seasoning sauce and preparation method thereof | |
| CN103393056A (en) | Compound type crab taste seasoning powder | |
| KR20180038816A (en) | Composition for Antioxidant Activities Laver Cake & Method Thereof | |
| CN104256699A (en) | Method for preparing spicy chicken balls with coarse cereals | |
| KR101409888B1 (en) | The manufacturing method of steamed beef-rib | |
| CN103393090B (en) | The production technology of the fresh stewing sauce in a kind of lake | |
| KR102433777B1 (en) | Chicken salting agent and manufacturing method thereof | |
| KR20150062031A (en) | Barbecue sauce with meat of barbecue sauce same | |
| CN102150811A (en) | Yeast seasoning and manufacturing method thereof | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN105410834A (en) | Preparation method of shiitake mushroom and chicken meat powder seasoning | |
| CN108991398A (en) | A kind of vegetarian diet wraps up in powder and preparation method thereof | |
| CN108338350A (en) | A kind of New Zealand's roast chicken seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231023 Address after: 215000 Shuanglong Village, Fenghuang Town, Zhangjiagang City, Suzhou City, Jiangsu Province Patentee after: Zhangjiagang Fenghuang Technology Development Co.,Ltd. Address before: Zhangjiagang Taoyuan Food Co., Ltd., No. 1 Changjiang Road, Fenghuang Town, Zhangjiagang City, Jiangsu Province, 215600 Patentee before: ZHANGJIAGANG TAOYUAN FOOD Co.,Ltd. |