CN103564404A - Special essence of chicken for cooking soup and preparation method thereof - Google Patents
Special essence of chicken for cooking soup and preparation method thereof Download PDFInfo
- Publication number
- CN103564404A CN103564404A CN201310508324.1A CN201310508324A CN103564404A CN 103564404 A CN103564404 A CN 103564404A CN 201310508324 A CN201310508324 A CN 201310508324A CN 103564404 A CN103564404 A CN 103564404A
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- chicken
- powder
- weight
- chickens
- extract
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000014347 soups Nutrition 0.000 title abstract description 5
- 238000010411 cooking Methods 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 25
- 229940029982 garlic powder Drugs 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 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 60
- 235000013599 spices Nutrition 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 16
- 235000004611 garlic Nutrition 0.000 claims description 16
- 235000012054 meals Nutrition 0.000 claims description 12
- 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 7
- 238000000034 method Methods 0.000 claims description 7
- 241000758706 Piperaceae Species 0.000 claims description 5
- 238000004140 cleaning Methods 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
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 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 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 2
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum 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
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 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
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 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
- 235000005822 corn Nutrition 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
- 238000010438 heat treatment Methods 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
- 235000013547 stew Nutrition 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a special essence of chicken for cooking soup and a preparation method thereof. The essence of chicken comprises 30% of salt, 41% of monosodium glutamate, 1% of 1+G, 7.6% of white granulated sugar, 4.5% of maltodextrin, 8% of chicken powder, 1% of garlic powder, 1% of welsh onion stalk powder and 5.9% of corn starch. The invention also provides the preparation method of the special essence of chicken for cooking soup. The essence of chicken for cooking soup 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 Baoshang.
Background technology
Baoshang 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 chickens' extract voluptuousness good, fragrance is light, the special-purpose chickens' extract of Baoshang that aftertaste is lasting.
For achieving the above object, the invention provides the special-purpose chickens' extract of a kind of Baoshang, 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.The chicken meal that the present invention prepares is fragrant, fresh.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % by weight fennels.
Described garlic powder is garlic Ultramicro-powder.
Described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
The soup that described cornstarch also makes chickens' extract of the present invention stew out has the permanent fragrant of corn.
The present invention also protects the preparation method of the special-purpose chickens' extract of described Baoshang, 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;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 30%; Monosodium glutamate 41%; I+G1%; White granulated sugar 7.6%; Maltodextrin 4.5%; Chicken meal 8%; Garlic bolt powder 1%; Bulbus Allii Fistulosi powder 1%; Cornstarch 5.9% 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 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % 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.
Garlic powder and Bulbus Allii Fistulosi powder, described garlic powder and Bulbus Allii Fistulosi 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, garlic powder and the rear fragrance of Bulbus Allii Fistulosi powder heating keep and have the effect of mutual synergy.
The special-purpose chickens' extract voluptuousness of Baoshang that the present invention produces is good, fragrance light (head is fragrant little), and aftertaste is lasting.Quality safety, delicious, easily allows consumer accept 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 the special-purpose chickens' extract of Baoshang
1, form:
Spices is the mixture of 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % 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;
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 30%; Monosodium glutamate 41%; I+G1%; White granulated sugar 7.6%; Maltodextrin 4.5%; Chicken meal 8%; Garlic bolt powder 1%; Bulbus Allii Fistulosi powder 1%; Cornstarch 5.9% 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)
2. the special-purpose chickens' extract of Baoshang 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, Bulbus Allii Fistulosi 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 Baoshang 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 Baoshang described in claim 1, is characterized in that, described spices is the mixture of 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % by weight fennels.
5. the special-purpose chickens' extract of Baoshang described in claim 1, is characterized in that, described garlic powder is garlic Ultramicro-powder.
6. the special-purpose chickens' extract of Baoshang described in claim 1, is characterized in that, described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
7. the preparation method of the special-purpose chickens' extract of Baoshang 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;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 30%; Monosodium glutamate 41%; I+G1%; White granulated sugar 7.6%; Maltodextrin 4.5%; Chicken meal 8%; Garlic powder 1%; Bulbus Allii Fistulosi powder 1%; Cornstarch 5.9% mixing granulation, is drying to obtain.
8. the preparation method of the special-purpose chickens' extract of Baoshang 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 the special-purpose chickens' extract of Baoshang described in claim 8, is characterized in that, described spices is the mixture of 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % by weight fennels.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310508324.1A CN103564404A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking soup and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310508324.1A CN103564404A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking soup and preparation method thereof |
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Publication Number | Publication Date |
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CN103564404A true CN103564404A (en) | 2014-02-12 |
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CN201310508324.1A Pending CN103564404A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking soup and preparation method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722727A (en) * | 2017-01-18 | 2017-05-31 | 李光 | Strong seasoning |
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 CN201310508324.1A patent/CN103564404A/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 (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106722727A (en) * | 2017-01-18 | 2017-05-31 | 李光 | Strong seasoning |
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PB01 | Publication | ||
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C05 | Deemed withdrawal (patent law before 1993) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |