CN103461944A - Powdery spicy shredded chicken essence and preparation method thereof - Google Patents
Powdery spicy shredded chicken essence and preparation method thereof Download PDFInfo
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- CN103461944A CN103461944A CN201310437110XA CN201310437110A CN103461944A CN 103461944 A CN103461944 A CN 103461944A CN 201310437110X A CN201310437110X A CN 201310437110XA CN 201310437110 A CN201310437110 A CN 201310437110A CN 103461944 A CN103461944 A CN 103461944A
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Abstract
The invention relates to a powdery spicy shredded chicken essence and a preparation method thereof. The powdery spicy shredded chicken essence is prepared from the following raw materials in parts by weight: 100-200 parts of chicken hydrolysate, 2-5 parts of glucose, 5-10 parts of xylose, 2-5 parts of cysteine, 1-5 parts of glycine, 5-8 parts of alanine, 5-10 parts of weikang hydrolyzed vegetable protein (HVP), 4-8 parts of monosodium glutamate, 6-8 parts of chicken fat, 1-3 parts of spicy hot powder, 0.5-2 parts of anise powder, 1-3 parts of chilli powder, 0.5-2 parts of powdered cinnamon, and 10-20 parts of maltodextrin. The powdery spicy shredded chicken essence is mellow and thick, and has long aftertaste and peculiar flavor, and the preparation method is simple.
Description
Technical field
The present invention relates to a kind of essence, relate in particular to a kind of chicken slices with chilli sauce powdery essence and preparation method thereof.
Background technology
Along with improving constantly of rhythm of life quickening and level, people rise rapidly to the instant food demand of composite flavor, and the demand of supporting composite flavor essence increases with it, especially dish essence is favored by consumers in general especially, as Fried Lamb with Cumin, shredded pork with green pepper, chicken slices with chilli sauce, Spicy diced chicken with peanuts, spiced beef, tomato sirloin, Sichuan-style pork etc.Chicken slices with chilli sauce is one of classical vegetable in Sichuan cuisine, and its tasty and refreshing spicy and delicious chicken all allows the people enjoy endless aftertastes.Therefore, exploitation chicken slices with chilli sauce essence produce the instant food with chicken slices with chilli sauce local flavor and there is definite meaning and the market demand.The present invention screens key raw material according to the chicken slices with chilli sauce local flavor, adopts thermal response technology, spray drying technology to be prepared into the mellow chicken slices with chilli sauce powdery essence of local flavor.
Summary of the invention
The object of the present invention is to provide a kind of mellow sense strong, chicken slices with chilli sauce powdery essence of aftertaste foot and preparation method thereof.
The technical solution used in the present invention is:
A kind of chicken slices with chilli sauce powdery essence is prepared by the raw material that comprises following parts by weight:
Preferably, the raw material of this chicken slices with chilli sauce powdery essence also comprises one or more the mixture in dusty yeast, I+G, cysteine hydrochloride, leucine, converted starch or antioxidant, 0<dusty yeast≤3 part wherein, 0<I+G≤1 part, 0<cysteine hydrochloride≤2 part, 0<leucine≤1,2<converted starch≤5 part, 0<BHA≤1 part, above-mentioned umber is parts by weight.
Preferably, described hydrolysis of chicken meat liquid prepares by the following method: in fresh Hen Surimi and water, add protease, the protease addition accounts for the 0.1%-1% of fresh Hen Surimi and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, with 40 mesh sieves, filter and obtain hydrolysis of chicken meat liquid.
Preferably, in described hydrolysis of chicken meat liquid preparation, new fresh chicken meat and water quality ratio are 4:1.
Described protease is pepsin, papain or other commercially available protease.
The present invention also provides the preparation method of above-mentioned chicken slices with chilli sauce powdery essence, comprise the steps: to add hydrolysis of chicken meat liquid 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-8 part, leucine 0-1 part, flavor health HVP5-10 part, monosodium glutamate 4-8 part, chicken fat 6-8 part, dusty yeast 0-3 part, fiber crops green pepper powder 1-3 part, chilli powder 1-3 part, anise powder 0.5-2 part, ground cinnamon 0.5-2 part, I+G0-1 part, cysteine hydrochloride 0-2 part, stirring is all dissolved amino acid and sugar, keep 120 ℃ of reactions 2 hours, obtain the chicken slices with chilli sauce flavouring after cooling.Add maltodextrin 10-20 part to the chicken slices with chilli sauce flavouring, converted starch 2-5 part, after BHA0-1 part is mixed, cross colloid mill emulsification, carries out spray-drying under 160-180 ℃, is prepared into chicken slices with chilli sauce powdery essence.
Preferably, in above-mentioned preparation method, described hydrolysis of chicken meat liquid prepares by the following method: in fresh Hen Surimi and water, add protease, the protease addition accounts for the 0.1%-1% of fresh Hen Surimi and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, supernatant is hydrolysis of chicken meat liquid.
Preferably, in described hydrolysis of chicken meat liquid preparation, new fresh chicken meat and water quality ratio are 4:1.
Chicken slices with chilli sauce powdery essence of the present invention, to take new fresh chicken meat as raw material, through protease hydrolytic, then carry out a series of thermal responses with amino acid, sugar etc., finally obtain chicken slices with chilli sauce essence, the more mellow sense of powdery essence obtained through the processing of dusting is strong, the aftertaste foot, spicy flavor is pure, and local flavor is peculiar.
The beneficial effect that the present invention has:
1), the chicken slices with chilli sauce powdery essence for preparing of the present invention, mellow sense is strong, the aftertaste foot, local flavor is peculiar and manufacture method is simple.
2), the present invention reduced the fat content of product effectively, kept under equal local flavor condition the edible health of food.
3), the powder product for preparing of the present invention, reduced the water activity of product, be convenient to storage and transport, and extended the shelf-life of product.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of chicken slices with chilli sauce powdery essence, comprise the steps:
1), the preparation of hydrolysis of chicken meat liquid
Add freshly-slaughtered poultry meat gruel 400g in one is equipped with the there-necked flask of agitator, water 100g, add the 0.5g papain, 65 ℃ of lower stirring reactions 1 hour, then 95 ℃ are stirred 15min, make the protease inactivation, then with 40 mesh sieves, filter and be hydrolysis of chicken meat liquid, as the raw material of chicken slices with chilli sauce powdery essence.
2), the preparation of chicken slices with chilli sauce powdery essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 100 parts of hydrolysis of chicken meat liquid, 5 parts of glucose, 10 parts of wood sugars, 3 parts of cysteines, 2 parts of glycine, 5 parts of alanine, flavor health HVP10 part, 5 parts of monosodium glutamates, 6 parts, chicken fat, 3 parts of dusty yeasts, I+G0.2 part, 1 part of cysteine hydrochloride, 1 part, numb green pepper powder, 2 parts of chilli powders, 1 part, anise powder, 1 part of ground cinnamon, stirring makes whole dissolvings, keeps 120 ℃ of reactions 1 hour, obtains the chicken slices with chilli sauce flavouring after cooling.To add 10 parts of maltodextrins in the chicken slices with chilli sauce flavouring again, 1 part of converted starch, BHA0.2 part, after crossing colloid mill emulsification, under 180 ℃ of EATs, carry out spray-drying under 90 ℃ of leaving air temps, after cooling chicken slices with chilli sauce powdery essence.
Embodiment 2
A kind of preparation method of chicken slices with chilli sauce powdery essence, comprise the steps:
1), the preparation of hydrolysis of chicken meat liquid
After first Hen Surimi being processed 15 minutes with ultrasonic wave, it is incorporated with in the there-necked flask of agitator and adds freshly-slaughtered poultry meat gruel 400g, water 100g, add the 0.5g papain, 60 ℃ of lower stirring reactions 1 hour, then 90 ℃ were stirred 20min, make the protease inactivation, cooling standing, in container, solution is hydrolysis of chicken meat liquid, as the raw material of chicken slices with chilli sauce powdery essence.
2), the preparation of chicken slices with chilli sauce powdery essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 150 parts of hydrolysis of chicken meat liquid, 5 parts of glucose, 5 parts of wood sugars, Cys2 part, 5 parts of glycine, 7 parts of alanine, flavor health HVP5 part, 6 parts of monosodium glutamates, 8 parts, chicken fat, 1 part of dusty yeast, I+G0.5 part, 2 parts of cysteine hydrochlorides, 2 parts, fiber crops green pepper powder, 2 parts of chilli powders, 0.5 part, anise powder, 0.5 part of stirring of ground cinnamon makes whole dissolvings, keeps 100 ℃ of reactions 1 hour, obtains the chicken slices with chilli sauce flavouring after cooling.Add wherein again 20 parts of maltodextrins, 4 parts of converted starches, BHA0.2 part, after crossing colloid mill emulsification, 180 ℃ of EATs, carry out spray-drying under 90 ℃ of leaving air temps, after cooling chicken slices with chilli sauce powdery essence.
The above, it is only preferred embodiment of the present invention, not technical scheme of the present invention is done to any pro forma restriction, any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (5)
1. a chicken slices with chilli sauce powdery essence, it is characterized in that: this essence is prepared by the raw material that comprises following parts by weight:
2. a kind of chicken slices with chilli sauce powdery essence according to claim 1, it is characterized in that: the raw material of this chicken slices with chilli sauce powdery essence also comprises one or more the mixture in dusty yeast, I+G, cysteine hydrochloride, leucine, converted starch or antioxidant, 0<dusty yeast≤3 part wherein, 0<I+G≤1 part, 0<cysteine hydrochloride≤2 part, 0<leucine≤1,2<converted starch≤5 part, 0<BHA≤1 part, above-mentioned umber is parts by weight.
3. according to the described a kind of chicken slices with chilli sauce powdery essence of claim 1 or 2, it is characterized in that: described hydrolysis of chicken meat liquid prepares by the following method: in fresh Hen Surimi and water, add protease, the protease addition accounts for the 0.1%-1% of fresh Hen Surimi and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, with 40 mesh sieves, filter and obtain hydrolysis of chicken meat liquid.
4. the preparation method of a chicken slices with chilli sauce powdery essence, it is characterized in that: comprise the steps: to add hydrolysis of chicken meat liquid 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-8 part, leucine 0-1 part, flavor health HVP5-10 part, monosodium glutamate 4-8 part, chicken fat 6-8 part, dusty yeast 0-3 part, fiber crops green pepper powder 1-3 part, chilli powder 1-3 part, anise powder 0.5-2 part, ground cinnamon 0.5-2 part, I+G0-1 part, cysteine hydrochloride 0-2 part, stirring is all dissolved amino acid and sugar, keep 120 ℃ of reactions 2 hours, obtain the chicken slices with chilli sauce flavouring after cooling.Add maltodextrin 10-20 part to the chicken slices with chilli sauce flavouring, converted starch 2-5 part, after BHA0-1 part is mixed, cross colloid mill emulsification, carries out spray-drying under 160-180 ℃, is prepared into chicken slices with chilli sauce powdery essence.
5. a kind of preparation method of chicken slices with chilli sauce powdery essence according to claim 1, it is characterized in that: described hydrolysis of chicken meat liquid prepares by the following method: in fresh Hen Surimi and water, add protease, the protease addition accounts for the 0.1%-1% of fresh Hen Surimi and water quality total amount, heating after mixing, 60-65 ℃ of reaction 0.5-3 hour, at 85 ℃-95 ℃ enzymes that go out 10-30 minute alive, supernatant is hydrolysis of chicken meat liquid.
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| CN201310437110XA CN103461944A (en) | 2013-09-23 | 2013-09-23 | Powdery spicy shredded chicken essence and preparation method thereof |
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| CN201310437110XA CN103461944A (en) | 2013-09-23 | 2013-09-23 | Powdery spicy shredded chicken essence and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077160A (en) * | 2015-08-27 | 2015-11-25 | 湖南省汇湘轩生物科技有限公司 | Rod chili and chicken flavor pasty essence and preparation method thereof |
| CN107897827A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of savory essence of spicy diced chicken and preparation method thereof |
| CN109645429A (en) * | 2018-12-10 | 2019-04-19 | 山东天博食品配料有限公司 | A kind of rattan green pepper chicken cream and preparation method thereof |
-
2013
- 2013-09-23 CN CN201310437110XA patent/CN103461944A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077160A (en) * | 2015-08-27 | 2015-11-25 | 湖南省汇湘轩生物科技有限公司 | Rod chili and chicken flavor pasty essence and preparation method thereof |
| CN107897827A (en) * | 2017-10-16 | 2018-04-13 | 高州市名洋化工有限公司 | A kind of savory essence of spicy diced chicken and preparation method thereof |
| CN109645429A (en) * | 2018-12-10 | 2019-04-19 | 山东天博食品配料有限公司 | A kind of rattan green pepper chicken cream and preparation method thereof |
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Application publication date: 20131225 |
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