CN103564377A - Special essence of chicken for cooking and preparation method thereof - Google Patents
Special essence of chicken for cooking and preparation method thereof Download PDFInfo
- Publication number
- CN103564377A CN103564377A CN201310508306.3A CN201310508306A CN103564377A CN 103564377 A CN103564377 A CN 103564377A CN 201310508306 A CN201310508306 A CN 201310508306A CN 103564377 A CN103564377 A CN 103564377A
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- weight
- powder
- chicken
- chickens
- extract
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000010411 cooking Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 229940029982 garlic powder Drugs 0.000 claims abstract description 12
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 59
- 235000013599 spices Nutrition 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 241000758706 Piperaceae Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000014375 Curcuma Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000003392 Curcuma domestica Nutrition 0.000 abstract 1
- 235000003373 curcuma longa Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000013976 turmeric Nutrition 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a special essence of chicken for cooking and a preparation method thereof. The essence of chicken comprises 28wt% of salt, 42wt% of monosodium glutamate, 1.8wt% of 1+G, 7.0wt% of white granulated sugar, 3.6wt% of maltodextrin, 12.5wt% of chicken powder, 0.1wt% of turmeric powder, 1.4wt% of chives powder, 1wt% of onion powder and 2.6wt% of garlic powder. The invention also provides the preparation method of the special essence of chicken for cooking. The essence of chicken for cooking has faint scent, lasting meat flavor and lengthened umami, is distinctive and gains recognition of customers.
Description
Technical field
The present invention relates to field of food, relate to more specifically the special-purpose chickens' extract of a kind of cooking.
Background technology
Cooking type chickens' extract compound seasoner mainly be take delicate fragrance as main.At present on the market more single, lacks various tastes.
Summary of the invention
The object of the present invention is to provide a kind of delicate fragrance, meat flavour to prolong lastingly to rise the special-purpose chickens' extract of the cooking with various tastes of delicate flavour.
For achieving the above object, the invention provides the special-purpose chickens' extract of a kind of cooking, it is characterized in that, comprise each composition of following percentage by weight,
The preparation method of described chicken meal is, after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 spend steams steaming 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 20 % by weight peppers, 25 % by weight cassia barks, 15 % by weight anises, 25 % by weight purple perillas and 15 % by weight fennels.
Described hotbed chives powder is hotbed chives Ultramicro-powder.
Described garlic powder is garlic Ultramicro-powder.
The present invention also protects the preparation method of the special-purpose chickens' extract of described cooking, it is characterized in that, comprise the steps,
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Hotbed chives powder preparation: hotbed chives ultramicro grinding obtains Ultramicro-powder;
Onion powder preparation: onion ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28 % by weight; Monosodium glutamate 42 % by weight; I+G1.8 % by weight; White granulated sugar 7.0 % by weight; Maltodextrin 3.6 % by weight; Chicken meal 12.5 % by weight; Curcuma powder 0.1 % by weight; Hotbed chives powder 1.4 % by weight; Onion powder 1 % by weight; Garlic powder 2.6 % by weight mixing granulations, are drying to obtain.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 20 % by weight peppers, 25 % by weight cassia barks, 15 % by weight anises, 25 % by weight purple perillas and 15 % by weight fennels.
I+G(disodium 5 '-ribonucleotide).Its effect is mainly the delicate flavour effect that multiplies each other; Strengthen and improve flavour of food products; Make the taste of chicken meal more delicious; Suppress the bad smells such as over-salty, excessively bitter in food, peracid, and can reduce peculiar smell (amino tart flavour, flour taste etc.).
Chicken meal, chicken meal of the present invention, not only delicious flavour: improve meat fresh, strengthen savoury and promote aftertaste.
Curcumin, affects to some extent on the color and luster of chaffy dish chicken essence, has also increased the delicate flavour of chafing dish simultaneously.
Hotbed chives powder, onion powder and garlic powder, described hotbed chives powder, onion powder and garlic powder are after described raw material ultramicro grinding, to obtain, its particle diameter is very little; Owing to having adopted superfine communication technique in the crushing process of raw material, its cell membrane or cell membrane to be broken, the active ingredient of disengaging is more, has farthest retained the taste of raw material itself, such as typicalness features such as fragrance, mouthfeels.The granularity of described each Ultramicro-powder is 1500-1800 order.Meanwhile, hotbed chives powder, onion powder and the rear fragrance of garlic powder heating keep and have the effect of mutual synergy.
The special-purpose chickens' extract of cooking that the present invention produces is after heating, and it is more lasting, more true to nature, natural that its local flavor and mouthfeel are kept somewhere, and easily allows consumer accept.While quality safety, delicious.
Meanwhile, the chickens' extract of the present invention's formula is not easy the moisture absorption.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.The unreceipted person of production firm of agents useful for same or instrument, being can be by the conventional products of commercial acquisition.
Embodiment 1: the preparation of the special-purpose chickens' extract of cooking
1, form:
Spices is the mixture of 20 % by weight peppers, 25 % by weight cassia barks, 15 % by weight anises, 25 % by weight purple perillas and 15 % by weight fennels
2, preparation method:
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Hotbed chives powder preparation: hotbed chives ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28 % by weight; Monosodium glutamate 42 % by weight; I+G1.8 % by weight; White granulated sugar 7.0 % by weight; Maltodextrin 3.6 % by weight; Chicken meal 12.5 % by weight; Curcuma powder 0.1 % by weight; Hotbed chives powder 1.4 % by weight; Onion powder 1 % by weight; Garlic powder 2.6 % by weight mixing granulations, are drying to obtain.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (10)
1. the special-purpose chickens' extract of cooking, is characterized in that, comprises each composition of following percentage by weight,
2. the special-purpose chickens' extract of cooking described in claim 1, it is characterized in that, the preparation method of described chicken meal is, after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
3. the special-purpose chickens' extract of cooking described in claim 2, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
4. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described spices is the mixture of 20 % by weight peppers, 25 % by weight cassia barks, 15 % by weight anises, 25 % by weight purple perillas and 15 % by weight fennels.
5. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described hotbed chives powder is hotbed chives Ultramicro-powder.
6. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described onion powder is onion Ultramicro-powder.
7. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described garlic powder is garlic Ultramicro-powder.
8. the preparation method of the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, comprise the steps,
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Hotbed chives powder preparation: hotbed chives ultramicro grinding obtains Ultramicro-powder;
Onion powder preparation: onion ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28 % by weight; Monosodium glutamate 42 % by weight; I+G1.8 % by weight; White granulated sugar 7.0 % by weight; Maltodextrin 3.6 % by weight; Chicken meal 12.5 % by weight; Curcuma powder 0.1 % by weight; Hotbed chives powder 1.4 % by weight; Onion powder 1 % by weight; Garlic powder 2.6 % by weight mixing granulations, are drying to obtain.
9. the preparation method of the special-purpose chickens' extract of cooking described in claim 8, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
10. the preparation method of the special-purpose chickens' extract of cooking described in claim 9, is characterized in that, described spices is the mixture of 20 % by weight peppers, 25 % by weight cassia barks, 15 % by weight anises, 25 % by weight purple perillas and 15 % by weight fennels.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310508306.3A CN103564377A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310508306.3A CN103564377A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564377A true CN103564377A (en) | 2014-02-12 |
Family
ID=50037771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310508306.3A Pending CN103564377A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026547A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | High-temperature-frying-resistant fresh compound chicken powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053394A (en) * | 2007-05-16 | 2007-10-17 | 刘长清 | Liquid chicken bouillon |
-
2013
- 2013-10-24 CN CN201310508306.3A patent/CN103564377A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053394A (en) * | 2007-05-16 | 2007-10-17 | 刘长清 | Liquid chicken bouillon |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026547A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | High-temperature-frying-resistant fresh compound chicken powder and preparation method thereof |
| 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 |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |