CN102948726A - Low-salt chicken essence and preparation method thereof - Google Patents
Low-salt chicken essence and preparation method thereof Download PDFInfo
- Publication number
- CN102948726A CN102948726A CN2011102532019A CN201110253201A CN102948726A CN 102948726 A CN102948726 A CN 102948726A CN 2011102532019 A CN2011102532019 A CN 2011102532019A CN 201110253201 A CN201110253201 A CN 201110253201A CN 102948726 A CN102948726 A CN 102948726A
- Authority
- CN
- China
- Prior art keywords
- parts
- extract
- salt
- chickens
- chicken
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides low-salt chicken essence and a preparation method of the low-salt chicken essence. The low-salt chicken essence comprises the following raw materials by weight parts: 8 to 12 parts of chicken, 3 to 7 parts of eggs, 13 to 17 parts of salt, 8 to 12 parts of white granulated sugar, 23 to 27 parts of monosodium glutamate, 3 to 7 parts of maltodextrin, 1 to 2 parts of yeast extract, 0.5 to 1.5 parts of hydrolyzed vegetable protein, 4 to 6 parts of edible potassium chloride, 13 to 17 parts of corn starch, 1.5 to 2.5 parts of I+G (DISODIUMINOSINE5'-MONOPHOSPHATE and DISODIUM GUANOSINE5'-MONOPHOSPHATE), and 5 to 7 parts of chicken reactant. The low-salt chicken essence is high in freshness, small in salt content, good for health, nutrient and delicious, mellow in taste, and suitable for various people because of extremely low content of the salt.
Description
Technical field
The present invention relates to field of seasoning, be specifically related to a kind of less salt chickens' extract and preparation method thereof.
Background technology
Chickens' extract and monosodium glutamate all are flavouring very common in the daily life at present, and because the raw material of chickens' extract are different, so that the health degree of chickens' extract, the aspects such as nutritive value are higher, chickens' extract can so that food more delicious be the punching known, but, most chickens' extract all contains higher salt amount in the market, even the chickens' extract that has not meets the law of food safety, this just so that chickens' extract can damage to some extent the delicious degree of food real eating, that have even can be unfavorable to health, and WHO with every day the Salt intake standard be adjusted in the 5g with under interior by original 6g.Salt is related very clear and definite with blood pressure, and northern China resident salt every day intake is quite high even the highest up to 15～25g in the world, at Central China, the intake of salt not only far surpasses the standard of WHO also up to 15～20 grams, also surpasses the standard of China guide 6～8g.The salt that not only eat usually from us in the source of salt, and all contain a certain amount of salt in a lot of flavouring, special in chickens' extract the content of salt just more than 30%, this is very unfavorable to our the control salt amount of every day, long-term eating may be brought corresponding disease to the people, such as: disease of stomach and intestine aspect, blood pressure aspect etc.; So: develop high bright less salt, the polyauxotrophic chickens' extract of chicken composition has become extremely urgent thing for the consumer provides the flavouring of a nutrient health.
Summary of the invention
The invention provides a kind of less salt chickens' extract and preparation method thereof, this less salt chickens' extract manufacture craft is simple, and has high bright less salt, is conducive to health, and nutrition is delicious.
The present invention adopts following technical scheme for achieving the above object:
A kind of less salt chickens' extract, each raw material and weight portion thereof are: chicken: 8-12 part, egg: 3-7 part, salt: 13-17 part, white granulated sugar: 8-12 part, monosodium glutamate: 23-27 part, maltodextrin: 3-7 part, yeast extract: 1-2 part, hydrolyzed vegetable protein: 0.5-1.5 part, edible potassium chloride: 4-6 part, cornstarch: 13-17 part, I+G:1.5-2.5 part, chicken reactant: 5-7 part.
Each parts by weight of raw materials is preferably: chicken: 10 parts, egg: 5 parts, salt: 15 parts, white granulated sugar: 10 parts, monosodium glutamate: 25 parts, maltodextrin: 5 parts, yeast extract: 1.5 parts, hydrolyzed vegetable protein: 1 part, edible potassium chloride: 5 parts, cornstarch: 15 parts, I+G:2 part, chicken reactant: 6 parts.
A kind of preparation method of less salt chickens' extract, preparation method is as follows:
1) clean, batching: with cleanings such as chicken, and it is stand-by to be ready in proportion each raw material;
2) boiling: the chicken for preparing is put into the digester boiling;
3) polishing: the chicken after the boiling is put into the sander polishing, and add respectively auxiliary material;
4) mix: raw material mixes at mixer after the polishing, and adds food, white granulated sugar, monosodium glutamate, maltodextrin;
5) granulate: granulate at granulator;
6) drying: oven dry semi-finished product chickens' extract;
7) sub-sieve: filter the powdery chickens' extract, keep the graininess chickens' extract;
8) perfuming after: with perfuming after the particle chickens' extract;
9) cooling, packing;
10) total inspection, warehouse-in.
Because the chickens' extract that above-mentioned prescription is produced is so that beneficial effect of the present invention is as follows:
The general chickens' extract of salt proportion by subtraction is low by 50%, and delicious degree is higher, and mouthfeel is mellow, and bright fragrance is beautiful; The chicken composition doubles than general chickens' extract, nutrient health more, and in addition, it is raw material that the present invention selects three yellow chickens of voluntarily cultivation, sets about from main material, so that product meets people's health standards more.
In sum: the present invention has high bright less salt, is conducive to health, and nutrition is delicious, and mouthfeel is mellow, and less salt chickens' extract of the present invention is fit to all kinds of crowds' practicalities because salt content is extremely low.
The specific embodiment
Below be the embodiment of the invention:
A kind of less salt chickens' extract is characterized in that: each raw material and weight portion thereof are preferably: chicken: 10KG, egg: 5KG, salt: 14.5KG, white granulated sugar: 10KG, monosodium glutamate: 25KG, maltodextrin: 5KG, yeast extract: 1.5KG, hydrolyzed vegetable protein: 1KG, edible potassium chloride: 5KG, cornstarch: 15KG, I+G:2KG, chicken reactant: 6KG.
Preparation method is as follows:
1) cleans, prepares burden: each raw material is weighed in proportion, and cleaning is stand-by;
2) boiling: the chicken for preparing is put into the digester boiling;
3) polishing: the chicken after the boiling is put into the sander polishing;
4) mix: raw material mixes at mixer after the polishing, and adds food, white granulated sugar, monosodium glutamate, maltodextrin;
5) granulate: granulate at granulator;
6) drying: oven dry semi-finished product chickens' extract;
7) sub-sieve: filter the powdery chickens' extract, keep the graininess chickens' extract;
8) perfuming after: with perfuming after the particle chickens' extract;
9) cooling, packing: cooled chickens' extract Packing Intact.
10) total inspection, warehouse-in: final acceptance inspection obtains qualified products less salt chickens' extract.
Claims (3)
1. less salt chickens' extract, it is characterized in that: each raw material and weight portion thereof are: chicken: 8-12 part, egg: 3-7 part, salt: 13-17 part, white granulated sugar: 8-12 part, monosodium glutamate: 23-27 part, maltodextrin: 3-7 part, yeast extract: 1-2 part, hydrolyzed vegetable protein: 0.5-1.5 part, edible potassium chloride: 4-6 part, cornstarch: 13-17 part, I+G:1.5-2.5 part, chicken reactant: 5-7 part.
2. described a kind of less salt chickens' extract according to claim 1, it is characterized in that: each parts by weight of raw materials is preferably: chicken: 10 parts, egg: 5 parts, salt: 15 parts, white granulated sugar: 10 parts, monosodium glutamate: 25 parts, maltodextrin: 5 parts, yeast extract: 1.5 parts, hydrolyzed vegetable protein: 1 part, edible potassium chloride: 5 parts, cornstarch: 15 parts, I+G:2 part, chicken reactant: 6 parts.
3. the preparation method of a less salt chickens' extract, it is characterized in that: preparation method is as follows:
1) clean, batching: with cleanings such as chicken, and it is stand-by to be ready in proportion each raw material;
2) boiling: the chicken for preparing is put into the digester boiling;
3) polishing: the chicken after the boiling is put into the sander polishing, and add respectively auxiliary material;
4) mix: raw material mixes at mixer after the polishing, and adds food, white granulated sugar, monosodium glutamate, maltodextrin;
5) granulate: granulate at granulator;
6) drying: oven dry semi-finished product chickens' extract;
7) sub-sieve: filter the powdery chickens' extract, keep the graininess chickens' extract;
8) perfuming after: with perfuming after the particle chickens' extract;
9) cooling, packing;
10) total inspection, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102532019A CN102948726A (en) | 2011-08-30 | 2011-08-30 | Low-salt chicken essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102532019A CN102948726A (en) | 2011-08-30 | 2011-08-30 | Low-salt chicken essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948726A true CN102948726A (en) | 2013-03-06 |
Family
ID=47758552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102532019A Pending CN102948726A (en) | 2011-08-30 | 2011-08-30 | Low-salt chicken essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948726A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN105942425A (en) * | 2016-05-04 | 2016-09-21 | 安徽竞赛食品有限公司 | Puffed corn germ chicken essence |
| CN107927693A (en) * | 2017-12-12 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of preparation method of chickens' extract |
| CN108323741A (en) * | 2017-12-27 | 2018-07-27 | 安徽省前沿食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN111317118A (en) * | 2018-12-17 | 2020-06-23 | 贾召鹏 | Chicken essence seasoning without adding salt and starch |
| CN113826863A (en) * | 2021-10-08 | 2021-12-24 | 四川朝天香食品有限公司 | Low-salt high-freshness chicken essence and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305791A (en) * | 2008-07-10 | 2008-11-19 | 佛山市海天调味食品有限公司 | Low sodium salt chicken essence flavouring material |
| 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 |
| US20110086134A1 (en) * | 2008-06-20 | 2011-04-14 | Tarun Bhowmik | Enzymatic Process |
-
2011
- 2011-08-30 CN CN2011102532019A patent/CN102948726A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110086134A1 (en) * | 2008-06-20 | 2011-04-14 | Tarun Bhowmik | Enzymatic Process |
| CN101305791A (en) * | 2008-07-10 | 2008-11-19 | 佛山市海天调味食品有限公司 | Low sodium salt chicken essence flavouring material |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 曾天孺，等: "原味纯鸡粉在鸡精(粉)中的应用", 《中国调味品》, no. 3, 31 March 2004 (2004-03-31) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN105942425A (en) * | 2016-05-04 | 2016-09-21 | 安徽竞赛食品有限公司 | Puffed corn germ chicken essence |
| CN107927693A (en) * | 2017-12-12 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of preparation method of chickens' extract |
| CN108323741A (en) * | 2017-12-27 | 2018-07-27 | 安徽省前沿食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN111317118A (en) * | 2018-12-17 | 2020-06-23 | 贾召鹏 | Chicken essence seasoning without adding salt and starch |
| CN113826863A (en) * | 2021-10-08 | 2021-12-24 | 四川朝天香食品有限公司 | Low-salt high-freshness chicken essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1061832C (en) | Natural full nutrient rice crust and its producing method | |
| CN102948726A (en) | Low-salt chicken essence and preparation method thereof | |
| CN102845736B (en) | Allium mongolicum regel sauce product | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN101632437A (en) | Potato crispy rice and manufacture method thereof | |
| CN101703084A (en) | Biscuit with function of promoting digestion | |
| CN104054959A (en) | Laying hen feed | |
| CN105831626A (en) | Fish meat stuffing and food with the stuffing | |
| CN102754808B (en) | Delicious chafing dish special chicken powder and making method thereof | |
| CN103181533A (en) | Compound seasoning and preparation method thereof | |
| CN102258154A (en) | Compound feed for laying hens and production method thereof | |
| CN103637098B (en) | Instant soybean protein puffed food | |
| CN101569323A (en) | Butter puff cookies | |
| CN102669641A (en) | Preparation method of tomato juice prawn and crab sauce | |
| CN102894405A (en) | Antihypertensive and health-care clam crisp and processing method thereof | |
| CN104068330A (en) | Oyster-kelp noodles and preparation method thereof | |
| CN103610095A (en) | Wheat-flavor goose web and preparation method thereof | |
| CN102028188A (en) | Spring onion-fragrance soybean paste and production method thereof | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN102578405A (en) | Pseudobagrus ussuriensis special compound feed and preparation method thereof | |
| KR20130131560A (en) | The manufacturing method of chicken patty containing mechanically deboned chicken meat | |
| KR101325162B1 (en) | The Manufacturing Method for a instant Abalone Food | |
| CN103504262B (en) | White mushroom flavoring and preparation method thereof | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN103535699B (en) | Instant preserved meat needle mushrooms and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130306 |