CN103181540A

CN103181540A - Preparation method of chicken mushroom essence condiment

Info

Publication number: CN103181540A
Application number: CN201110462120XA
Authority: CN
Inventors: 石代勇
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-31
Filing date: 2011-12-31
Publication date: 2013-07-03

Abstract

A preparation method of a chicken mushroom essence condiment is characterized in that the chicken mushroom essence condiment comprises the following components in weight: dried pleurotus cornucopiae powder, local chicken powder, sodium glutamate, disodium 5'-ribonucleotide, modified starch, refined edible salt, white granulated sugar and proper amount of concentrated chicken soup, and the preparation method of the chicken mushroom essence condiment comprises the following steps: A, selecting the high-quality components of the dried chicken fungus powder, the local chicken powder, the sodium glutamate, the disodium 5'-ribonucleotide, the modified starch, the refined edible salt and the white granulated sugar and grinding into powder respectively through an ultra-fine unit; and B, putting the well grinded powder materials into a special mixer container, adding the proper amount of concentrated chicken soup and uniformly mixing for later use, and then pelleting, drying, screening, bagging and sealing the uniformly mixed materials by the special pelletizer. The chicken mushroom essence condiment is economical and practical, low in cost and good in seasoning effect, and can be widely applied to fried, braised, stewed and steamed dishes as well as a cold vegetable dish in sauce.

Description

A kind of preparation method of chicken flavor mushroom extractive flavouring

One, technical field

The present invention relates to the flavouring technical field, be specifically related to the preparation method of a kind of chicken flavor mushroom extractive flavouring, particularly the chicken of using for cities and towns and rural households and the catering trade manufacturing field of mushroom extractive flavouring of distinguishing the flavor of.

Two, background technology

Show according to investigations, monosodium glutamate is the starting point of Chinese delicate flavour industry, so far have the history in more than 80 year, with world's basic synchronization, monosodium glutamate is top tasty agents, freshness when monosodium glutamate begins is to determine with the content of glutamic acid sodium, bring up to 80% from 15%, be merely able to produce 80% monosodium glutamate the beginning of the sixties in last century, to the seventies in last century, because the development of Biochemical Engineering, make the freshness of monosodium glutamate rise to 100%, this explanation monosodium glutamate itself also is from low freshness, low-purity is to high freshness, the high-purity development, the later stage seventies in last century, along with degree of depth understanding and the exploitation to flavour nucleotide, do the delicate flavour scientist proposes: the material more delicious than monosodium glutamate exist? through a large amount of Sodium Inosinates that experiment showed,, sodium guanylate and other protein, when delicate flavour material combines, can produce the delicate flavour effect that multiplies each other.The compatibility that monosodium glutamate is different with flavour nucleotide, from laboratory level, freshness can bring up to 880%, no matter be that monosodium glutamate is the old delicate flavour industry of representative, still be the new delicate flavour industry of representative with the chickens' extract, all under the delicate flavour science, go running, instruct the practice of industry and the practice in market with it simultaneously, so just can make our high standard of industry, high rational, set up new chicken flavor mushroom extractive flavouring industry, just must every standard all be higher than monosodium glutamate and chickens' extract, just can become the basic point of a new industry, the chicken flavor mushroom extractive flavouring industry of China should publicize the delicate flavour science on a grand scale, the chicken flavor mushroom extractive flavouring industry of China, the standard of formulating must be higher than monosodium glutamate and chickens' extract, so just can become a new industry basis.

Msg product and chicken bouillon product that many different qualities are now arranged on the market, its the batching and each component, with and mass parts more basic identical than all, the difference of batching is little, its product mainly is based on improving the taste of food or dish, thereby reach the purpose that improves food or dish freshness, but can not solve the monosodium glutamate or chicken essence flavouring material that cities and towns and rural households and catering trade use when making food after, become the purpose that not only can improve food and dish freshness but also can taste and give out edible mushroom fragrance.

So, just how to find a kind of flavouring that not only can improve the freshness of food or dish but also can taste and give out edible mushroom fragrance, and can improve effectively that several mineral materials and the trace element to the human body beneficial is the problem that present urgent need will solve in the food.

Three, summary of the invention

The preparation method who the purpose of this invention is to provide a kind of chicken flavor mushroom extractive flavouring is to solve the freshness that improves food or dish and to be rich in edible mushroom fragrance and to improve in the dish human body beneficial's several mineral materials and the problem of trace element.This flavoring is to be raw material with common animals and plants, food additives and concentrated chicken soup, have with low cost, raw material is easily purchased, technology is simple, advantages such as the seasoning effect is remarkable, freshness is high, edible safety, and can be widely used in cooking, cook, vegetables such as stew, Baoshang, steaming dish, cold vegetable dish in sauce, chafing dish.

For reaching the purpose of foregoing invention, the technical solution adopted in the present invention is: a kind of chicken flavor mushroom extractive flavouring is provided, it is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down:

Drying Ji mushroom powder, native chicken meal, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, concentrated chicken soup.

A kind of preparation method of above-mentioned chicken flavor mushroom extractive flavouring is characterized in that described method comprises the steps:

Drying Ji mushroom powder, native chicken meal, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, the white granulated sugar of A, selection high-quality, (adopting ultra tiny machine to grind) separately is ground into powder;

B, ground Powdered thing is put into the special-purpose stirring machine container, add an amount of concentrated chicken soup and mix all stand-byly, and then will stir thing and get final product with special-purpose comminutor granulation, oven dry, screening pack sealing.

Chicken flavor mushroom extractive flavouring provided by the present invention is food flavor agent, and it is raw material with common animals and plants, food additives and concentrated chicken soup, gives full play to freshness and mineral matter and the trace element of each component.

Drying Ji mushroom powder, drying Ji mushroom powder is that the bright Ji mushroom with high-quality processes, Ji mushroom also is " small mushroom " or cries " picking up the ears ", they all belong to Homonemeae food, contain protein, sugar, fat, vitamin and trace elements such as iron, calcium, wherein contain necessary eight seed amino acids of human body.

The soil chicken meal, contain rich in amino acid in the soil chicken meal, amino acid has important effect for human body, he constitutes human body protein and with vital movement the most basic relevant material, it is the base unit that constitutes protein molecule in vivo, it is the base substance of human life, and contain abundant colloid albumen, can be absorbed rapidly by human body and utilize, it is a kind of extraordinary colloid, the soil chicken can strengthen the physique of human body, improves the immunocompetence of human body, is the food of real green non-pollution.

Sodium glutamate is Sodium Glutamate again, is amino acid whose a kind of, also is the last catabolite of protein, and sodium glutamate can be promoted appetite of people, improves human body to the absorbability of other various foods, and human body is had certain tonic effect.Because contain a large amount of glutamic acid in the sodium glutamate, be the seed amino acid that needed by human body is wanted, 96% can be absorbed by the body, and forms the protein in the tissue.

The flavour nucleotide disodium, the flavour nucleotide disodium is the ucleotides food freshener of a new generation, this product be by 5 '-inosine acid disodium (IMP) and 5 '-Sodium guanylate (GMP) mixes in 1: 1 ratio, can directly join in the food, plays the bright effect of increasing of food.

Converted starch, converted starch are a kind of starch through modification, and this kind starch has some special physicochemical properties, add to make food have more performance in processing or when edible in the food formula.

Refined edible salt, salt are the carriers of saline taste, are with the most use in the flavouring, we can say that people meal all can't do without it, and serve as to distinguish the flavor of substantially with it, can modulate many flavor types, the energy multinomial is felt sick of and is carried aquatic foods, dispels the flavor of the smelling of fish or mutton, makes food keep this flavor of raw material.

White granulated sugar, white granulated sugar are top-quality a kind of in the sugar, and its particle is crystalloid, evenly, color is pure white, and sweet taste is pure, and sugariness is lower than brown sugar slightly, is the staple in the cooking, the crystalline particle of white granulated sugar is bigger, contains moisture seldom, and suitably edible white sugar helps to improve body to the absorption of calcium.

Concentrate chicken soup, concentrated chicken soup is to adopt a kind of special manufacture craft, concrete grammar is that internal organ are not slaughtered, lose hair or feathers, cut open, taken out to the one's old mother chicken not, puts into clear water and soaks (employing cold water soak), treat that the watery blood bubble is clean after, reentering floats in the boiling water removes peculiar smell, then the one's old mother chicken is put into pot and add clear water (submerged boils), move to low baking temperature after very hot oven boils and boil, treat that the one's old mother chicken is well-done behind bone, filter with bolter, take out and concentrate that chicken soup is standby to get final product.Concentrate in the chicken soup and contain rich in amino acid, amino acid has important effect for human body, be to constitute human body protein and with vital movement the most basic relevant material, it is the base unit that constitutes protein molecule in vivo, it is the base substance of human life, and contain abundant colloid albumen, can be absorbed rapidly by human body and utilize, it is a kind of extraordinary colloid, concentrated chicken soup can strengthen the physique of human body, improving the immunocompetence of human body, is the first-class tonic of real green non-pollution.

Four, the specific embodiment

Below embodiments of the present invention are described in further detail:

The technical solution adopted in the present invention is: the preparation method of a kind of chicken flavor mushroom extractive flavouring is provided, it is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down:

Drying Ji mushroom powder 52kg;

Soil chicken meal 1kg;

Sodium glutamate 11kg;

Flavour nucleotide disodium 2kg;

Converted starch 5kg;

Refined edible salt 27kg;

White granulated sugar 2kg;

It is an amount of to concentrate chicken soup.

Drying Ji mushroom powder 52kg, native chicken meal 1kg, sodium glutamate 11kg, flavour nucleotide disodium 2kg, converted starch 5kg, refined edible salt 27kg, the white granulated sugar 2kg of A, selection high-quality, (adopting ultra tiny machine to grind) separately is ground into powder;

B, ground Powdered thing is put into the special-purpose stirring machine container, add an amount of concentrated chicken soup and mix all stand-byly, and then will mix equal thing and get final product with special-purpose comminutor granulation, oven dry, screening pack sealing.

When edible: according to individual taste difference, adding proper amount of boiling water reconstitutes namely drinkable, or add be used for cooking in right amount, cook, the culinary art of stew, steaming dish, Baoshang, cold vegetable dish in sauce and semi-finished product garnishes, this flavoring is to be raw material with common animals and plants, food additives and concentrated chicken soup, have with low cost, raw material is easily purchased, technology simple, advantages such as the seasoning effect is remarkable, freshness is high, edible safety.

Claims

1. chicken flavor mushroom extractive flavouring is characterized in that, each component of described flavoring and mass parts thereof are such as shown in down: