CN103564397A - Special essence of chicken for hot-pot and preparation method thereof - Google Patents

Special essence of chicken for hot-pot and preparation method thereof Download PDF

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Publication number
CN103564397A
CN103564397A CN201310507895.3A CN201310507895A CN103564397A CN 103564397 A CN103564397 A CN 103564397A CN 201310507895 A CN201310507895 A CN 201310507895A CN 103564397 A CN103564397 A CN 103564397A
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China
Prior art keywords
chicken
powder
weight
chickens
preparation
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CN201310507895.3A
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Chinese (zh)
Inventor
蒋红雨
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Anhui Vocational and Technical College of Industry and Trade
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Anhui Vocational and Technical College of Industry and Trade
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Application filed by Anhui Vocational and Technical College of Industry and Trade filed Critical Anhui Vocational and Technical College of Industry and Trade
Priority to CN201310507895.3A priority Critical patent/CN103564397A/en
Publication of CN103564397A publication Critical patent/CN103564397A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88Taste or flavour enhancing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a special essence of chicken for hot-pot and a preparation method thereof. The essence of chicken is prepared by mixing 28wt% of salt, 45wt% of monosodium glutamate, 2wt% of I+G, 5.8wt% of white granulated sugar, 4wt% of maltodextrin, 10wt% of chicken powder, 0.2wt% of curcumine, 2.5wt% of welsh onion stalk powder and 2.5wt% of garlic powder, granulating the mixture and drying the granules. The invention also provides the preparation method of the special essence of chicken for hot-pot. The special essence of chicken for hot-pot is free from the undesirable phenomena such as precipitation, layering, floating upward, milky soup, turbidity and suspension in high-temperature cooking for 2-8 hours after being dissolved, is safe in quality, has good taste and is quite easy to accept by customers.

Description

A kind of chafing dish tailored version chickens' extract and preparation method thereof
Technical field
The present invention relates to field of food, relate to more specifically a kind of chafing dish tailored version chickens' extract.
Background technology
Chickens' extract is through the not mixed soup of high cooking; Chickens' extract high cooking lasting fragrance; Chickens' extract requires high cooking still as clear as crystal; Chickens' extract mouthfeel is fine.
Summary of the invention
The object of the present invention is to provide the resistant to elevated temperatures as clear as crystal chafing dish tailored version chickens' extract of a kind of high cooking.
For achieving the above object, the invention provides a kind of chafing dish tailored version chickens' extract, 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 100:3:6:2; 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 25 % by weight peppers, 23 % by weight cassia barks, 20 % by weight anises, 16 % by weight purple perillas and 16 % by weight fennels.
Described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
Described garlic powder is garlic Ultramicro-powder.
The present invention also protects the preparation method of described chafing dish tailored version chickens' extract, 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 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28%; Monosodium glutamate 45%; I+G2%; White granulated sugar 5.8%; Maltodextrin 4%; Chicken meal 10%; Curcumin 0.2%; Bulbus Allii Fistulosi powder 2.5%; Garlic powder 2.5% mixing granulation, is drying to obtain.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 25 % by weight peppers, 23 % by weight cassia barks, 20 % by weight anises, 16 % by weight purple perillas and 16 % by weight fennels.
Salt, requires to dissolve afterwards and even heats still as clear as crystal.
Monosodium glutamate, after require dissolving so that heating still as clear as crystal, the monosodium glutamate conventionally having is unlimpid after dissolving, this is to need to solve, and can change and meet the requirements of monosodium glutamate.
I+G(disodium 5 '-ribonucleotide), require to dissolve afterwards and even heat still as clear as crystal.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.).
White granulated sugar, requires to dissolve afterwards and even heats still as clear as crystal.
Maltodextrin, requires to dissolve afterwards and even heats still as clear as crystal.
Chicken meal, chicken meal of the present invention, delicious flavour not only: improve meat fresh, strengthen savoury and promote aftertaste, boiling is simultaneously still as clear as crystal after 2-4 hour, at any course of dissolution, resolutely refuses there will be suspension, precipitation, layering, floating, muddiness, muddy soup phenomenon.The subject matter that general chicken meal occurs is: suspension, precipitation, layering, floating.
Curcumin, requires to dissolve afterwards and even heats still as clear as crystal.Color and luster on chaffy dish chicken essence affects to some extent, has also increased the delicate flavour of chafing dish simultaneously.
Bulbus Allii Fistulosi powder and garlic powder, described Bulbus Allii Fistulosi 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, Bulbus Allii Fistulosi powder and garlic powder dissolve rear and even heat still as clear as crystal.
The chafing dish tailored version chickens' extract that the present invention produces reaches 2-8 hour thermophilic digestion after dissolving all can not produce the bad phenomenons such as precipitation, layering, floating, muddy soup, muddiness, suspension.Quality safety, delicious, is very easily client's acceptance simultaneously.
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 chafing dish tailored version chickens' extract
1, form:
Figure BDA0000401411370000031
Spices is the mixture of 25 % by weight peppers, 23 % by weight cassia barks, 20 % by weight anises, 16 % by weight purple perillas and 16 % 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 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28%; Monosodium glutamate 45%; I+G2%; White granulated sugar 5.8%; Maltodextrin 4%; Chicken meal 10%; Curcumin 0.2%; Bulbus Allii Fistulosi powder 2.5%; Garlic powder 2.5% mixing granulation, is 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 (9)

1. a chafing dish tailored version chickens' extract, is characterized in that, comprises each composition of following percentage by weight,
2. chafing dish tailored version chickens' extract 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 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
3. chafing dish tailored version chickens' extract described in claim 2, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
4. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described spices is the mixture of 25 % by weight peppers, 23 % by weight cassia barks, 20 % by weight anises, 16 % by weight purple perillas and 16 % by weight fennels.
5. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
6. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described garlic powder is garlic Ultramicro-powder.
7. the preparation method of chafing dish tailored version chickens' extract 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 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 28%; Monosodium glutamate 45%; I+G2%; White granulated sugar 5.8%; Maltodextrin 4%; Chicken meal 10%; Curcumin 0.2%; Bulbus Allii Fistulosi powder 2.5%; Garlic powder 2.5% mixing granulation, is drying to obtain.
8. the preparation method of chafing dish tailored version chickens' extract described in claim 7, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
9. the preparation method of chafing dish tailored version chickens' extract described in claim 8, is characterized in that, described spices is the mixture of 25 % by weight peppers, 23 % by weight cassia barks, 20 % by weight anises, 16 % by weight purple perillas and 16 % by weight fennels.
CN201310507895.3A 2013-10-24 2013-10-24 Special essence of chicken for hot-pot and preparation method thereof Pending CN103564397A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
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
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
CN112006258A (en) * 2020-09-17 2020-12-01 重庆双鲜食品有限公司 Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101053394A (en) * 2007-05-16 2007-10-17 刘长清 Liquid chicken bouillon

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101053394A (en) * 2007-05-16 2007-10-17 刘长清 Liquid chicken bouillon

Cited By (4)

* Cited by examiner, † Cited by third party
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
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
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
CN112006258A (en) * 2020-09-17 2020-12-01 重庆双鲜食品有限公司 Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof

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Application publication date: 20140212