CN103621971A - Chicken essence condiment and preparation method thereof - Google Patents
Chicken essence condiment and preparation method thereof Download PDFInfo
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- CN103621971A CN103621971A CN201310630954.6A CN201310630954A CN103621971A CN 103621971 A CN103621971 A CN 103621971A CN 201310630954 A CN201310630954 A CN 201310630954A CN 103621971 A CN103621971 A CN 103621971A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013409 condiments Nutrition 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 235000013330 chicken meat Nutrition 0.000 claims description 30
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 241000522254 Cassia Species 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 241001346334 Amomum tsao-ko Species 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 abstract 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition 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
- 238000007670 refining Methods 0.000 abstract 1
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- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 10
- 241000234282 Allium Species 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000209219 Hordeum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000005186 women's health Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 belongs to the field of food condiments and particularly relates to a chicken essence condiment. The chicken essence condiment is prepared from table salt, monosodium glutamate, white granulated sugar, natural chicken powder, hydrolyzed vegetable proteins, eggs, yeast flavor powder, ginger powder, syzygium aromaticum, amomum tsao-ko, cinnamons, glycyrrhiza uralensis, fructus amomi, shelled barley, pericarpium citri reticulatae, pepper, onion powder, maltodextrin and starch by refining. The chicken essence condiment is used as a new-generation chicken essence condiment so that the umami and the flavor can be increased and the nutritional ingredients including amino acids, vitamins and the like needed by a human body can also supplemented; the chicken essence condiment has a dietary therapy effect and is beneficial to health after being eaten for long time.
Description
Technical field
The invention belongs to food seasoning field, be specifically related to a kind of chicken essence flavouring material and preparation method thereof.
Background technology
Chickens' extract is widely used a kind of flavouring on present market, has obtained a lot of people's favor with its fresh mouthfeel, although chickens' extract is delicious but almost nonnutritive.The nutriment major part of chicken is protein and fat, overeats and can cause body obesity.In chickens' extract, be short of calcium, iron, carrotene, thiamine, riboflavin, niacin and various vitamin and crude fibre, the long-term edible health inferior health that easily causes.Science investigation thinks, chickens' extract amount is to human body, and especially the elderly, women's health has significant impact.Nutritionist points out, due to can edible various food in people one day, on an average, the cholesterol level in chicken be the highest.Cholesterol can greatly increase the probability that brings out of cardiovascular and cerebrovascular disease, if the elderly, women eat chicken every day, certainly will have so unnecessary cholesterol and stockpile in vivo, and this is not only unfavorable for health, also can increase the probability that heart disease, cerebral thrombus are brought out.
Summary of the invention
For solving the above-mentioned shortcoming of existing chickens' extract, the invention provides chicken essence flavouring material and preparation method thereof, by adding various Chinese medicines and other compositions, improved the nutritive value of chickens' extract.
The present invention is achieved through the following technical solutions:
A chicken essence flavouring material, is comprised of following component, and each components in mass portion number is:
Edible salt 2-4 part, monosodium glutamate 1.5-4 part, white granulated sugar 1.5-2 part, natural chicken meat powder 8-12 part, hydrolyzed vegetable protein 3-5 part, egg 1-3 part, yeast fine powder 2-5 part, ginger powder 0.5-2 part, cloves 0.5-2 part, tsaoko 1-3 part, Chinese cassia tree 0.5-2 part, Radix Glycyrrhizae 1-2.5 part, fructus amomi 1-2 part, decortication barley 2-4 part, dried orange peel 1-2 part, pepper 0.5-2 part, onion powder 0.5-3 part, maltodextrin 2-3 part, starch 6-10 part.
A preparation method for chicken essence flavouring material, comprises the following steps:
1. first by edible salt, white granulated sugar in batching, it is that 60 object powder are standby that monosodium glutamate is pulverized respectively with high speed disintegrator;
2. pepper, cloves, Chinese cassia tree, tsaoko, dried orange peel in batching being mixed thoroughly, pulverized after screening and removing impurities sterilization and maturation process is that 60 order powder are standby;
3. decortication barley is put into pot and fry to micro-yellow, while sending fragrance, take out, cooling rear pulverizing is that 60 order powder are standby;
4. by fructus amomi, with pulverizing after vegetable oil frying, be 60 order powder;
5. by Radix Glycyrrhizae, rhizoma zingiberis screening and removing impurities, put into baking oven, be adjusted to 80 ℃, toast cooling rear pulverizing in 30 minutes standby;
6. starch, maltodextrin, pepper, egg, onion powder are adjusted to sauce shape with salt solution in proportion standby;
7. standby raw material is stirred salt compounded of iodine, monosodium glutamate, white granulated sugar and spice by proportioning, remerge and add natural chicken meat powder, hydrolyzed vegetable protein, yeast fine powder, mixing, add while stirring sauce shape raw material to mix, after mixing, through granulation and drying process with atomizing, regulate moisture to being less than 6%, then screen cooling, sterilization, packing.
Salt, monosodium glutamate, white granulated sugar meets people's sense of taste demand, increases appetite.
Natural chicken meat powder, yeast fine powder, protein hydrolysate, egg, onion powder not only can increase freshness, also can improve nutritive value, replenishing vitamins.
Ginger powder: warm in nature, taste is pungent, have sweating, the warm lung that induces sweat, cough-relieving effect.
Cloves: in temperature, warm stomach, antibacterial, stomach invigorating, pain relieving, step-down.
Radix Glycyrrhizae: property is pungent, taste is sweet, invigorate the spleen and benefit qi, moisten the lung and relieve the cough.
Pepper: hot in nature, taste is pungent, have the effect of warming middle energizer to relieve pain.
Tsaoko: eliminating dampness is except cold, promoting digestion and removing indigestion.
Fructus amomi: promoting the circulation of qi dampness elimination, stomach invigorating and stomach, help digestion, refresh oneself.
Chinese cassia tree: acrid-sweet flavor, mend that fire is supporing yang, eliminating cold to stop pain, warming meridians and promoting circulation of qi.
Dried orange peel: regulate the flow of vital energy in tune, reduce phlegm.Decortication Fructus Hordei Vulgaris (parched): promoting the circulation of qi seasoning, and stomach is amusing.
Starch, dextrin, egg, thickening, figuration has additional nutrients.
Beneficial effect of the present invention: the present invention, as chicken essence seasoning of new generation, not only can increase delicate flavour, local flavor, and can supplement amino acid, the vitamins and other nutritious components of needed by human body, have more standby dietary function, edible good for health for a long time.
The specific embodiment
Embodiment 1
A chicken essence flavouring material, is comprised of following component, and each components in mass portion number is:
2 parts of edible salts, 1.5 parts of monosodium glutamates, 1.5 parts of white granulated sugars, 8 parts, natural chicken meat powder, 4 parts of hydrolyzed vegetable proteins, 3 parts, egg, 2.5 parts of yeast fine powders, 1.5 parts, ginger powder, 1 part of cloves, 1.5 parts of tsaokos, 0.5 part of Chinese cassia tree, 1 part, Radix Glycyrrhizae, 1 part of fructus amomi, 3 parts of barleys of decortication, 2 parts of dried orange peels, 0.5 part, pepper, 1 part of onion powder, 2 parts of maltodextrins, 6 parts of starch.
A preparation method for chicken essence flavouring material, comprises the following steps:
1. first by edible salt, white granulated sugar in batching, it is that 60 object powder are standby that monosodium glutamate is pulverized respectively with high speed disintegrator;
2. pepper, cloves, Chinese cassia tree, tsaoko, dried orange peel in batching being mixed thoroughly, pulverized after screening and removing impurities sterilization and maturation process is that 60 order powder are standby;
3. decortication barley is put into pot and fry to micro-yellow, while sending fragrance, take out, cooling rear pulverizing is that 60 order powder are standby;
4. by fructus amomi, with pulverizing after vegetable oil frying, be 60 order powder;
5. by Radix Glycyrrhizae, rhizoma zingiberis screening and removing impurities, put into baking oven, be adjusted to 80 ℃, toast cooling rear pulverizing in 30 minutes standby;
6. starch, maltodextrin, pepper, egg, onion powder are adjusted to sauce shape with salt solution in proportion standby;
7. standby raw material is stirred salt compounded of iodine, monosodium glutamate, white granulated sugar and spice by proportioning, remerge and add natural chicken meat powder, hydrolyzed vegetable protein, yeast fine powder, mixing, add while stirring sauce shape raw material to mix, after mixing, through granulation and drying process with atomizing, regulate moisture to being less than 6%, then screen cooling, sterilization, packing.
Embodiment 2
A chicken essence flavouring material, is comprised of following component, and each components in mass portion number is:
4 parts of edible salts, 2 parts of monosodium glutamates, 2 parts of white granulated sugars, 12 parts, natural chicken meat powder, 5 parts of hydrolyzed vegetable proteins, 2 parts, egg, 2 parts of yeast fine powders, 1.5 parts, ginger powder, 1 part of cloves, 1 part of tsaoko, 0.5 part of Chinese cassia tree, 1.5 parts, Radix Glycyrrhizae, 1.5 parts of fructus amomis, 4 parts of barleys of decortication, 1 part of dried orange peel, 1 part, pepper, 1.5 parts of onion powders, 3 parts of maltodextrins, 7 parts of starch.
A preparation method for chicken essence flavouring material, comprises the following steps:
1. first by edible salt, white granulated sugar in batching, it is that 60 object powder are standby that monosodium glutamate is pulverized respectively with high speed disintegrator;
2. pepper, cloves, Chinese cassia tree, tsaoko, dried orange peel in batching being mixed thoroughly, pulverized after screening and removing impurities sterilization and maturation process is that 60 order powder are standby;
3. decortication barley is put into pot and fry to micro-yellow, while sending fragrance, take out, cooling rear pulverizing is that 60 order powder are standby;
4. by fructus amomi, with pulverizing after vegetable oil frying, be 60 order powder;
5. by Radix Glycyrrhizae, rhizoma zingiberis screening and removing impurities, put into baking oven, be adjusted to 80 ℃, toast cooling rear pulverizing in 30 minutes standby;
6. starch, maltodextrin, pepper, egg, onion powder are adjusted to sauce shape with salt solution in proportion standby;
7. standby raw material is stirred salt compounded of iodine, monosodium glutamate, white granulated sugar and spice by proportioning, remerge and add natural chicken meat powder, hydrolyzed vegetable protein, yeast fine powder, mixing, add while stirring sauce shape raw material to mix, after mixing, through granulation and drying process with atomizing, regulate moisture to being less than 5%, then screen cooling, sterilization, packing.
Claims (2)
1. a chicken essence flavouring material, is characterized in that, following component, consists of, and each components in mass portion number is:
Edible salt 2-4 part, monosodium glutamate 1.5-4 part, white granulated sugar 1.5-2 part, natural chicken meat powder 8-12 part, hydrolyzed vegetable protein 3-5 part, egg 1-3 part, yeast fine powder 2-5 part, ginger powder 0.5-2 part, cloves 0.5-2 part, tsaoko 1-3 part, Chinese cassia tree 0.5-2 part, Radix Glycyrrhizae 1-2.5 part, fructus amomi 1-2 part, decortication barley 2-4 part, dried orange peel 1-2 part, pepper 0.5-2 part, onion powder 0.5-3 part, maltodextrin 2-3 part, starch 6-10 part.
2. a preparation method for chicken essence flavouring material, is characterized in that, comprises the following steps:
1. first by edible salt, white granulated sugar in batching, it is that 60 object powder are standby that monosodium glutamate is pulverized respectively with high speed disintegrator;
2. pepper, cloves, Chinese cassia tree, tsaoko, dried orange peel in batching being mixed thoroughly, pulverized after screening and removing impurities sterilization and maturation process is that 60 order powder are standby;
3. decortication barley is put into pot and fry to micro-yellow, while sending fragrance, take out, cooling rear pulverizing is that 60 order powder are standby;
4. by fructus amomi, with pulverizing after vegetable oil frying, be 60 order powder;
5. by Radix Glycyrrhizae, rhizoma zingiberis screening and removing impurities, put into baking oven, be adjusted to 80 ℃, toast cooling rear pulverizing in 30 minutes standby;
6. starch, maltodextrin, pepper, egg, onion powder are adjusted to sauce shape with salt solution in proportion standby;
7. standby raw material is stirred salt compounded of iodine, monosodium glutamate, white granulated sugar and spice by proportioning, remerge and add natural chicken meat powder, hydrolyzed vegetable protein, yeast fine powder, mixing, add while stirring sauce shape raw material to mix, after mixing, through granulation and drying process with atomizing, regulate moisture to being less than 6%, then screen cooling, sterilization, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630954.6A CN103621971A (en) | 2013-12-02 | 2013-12-02 | Chicken essence condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630954.6A CN103621971A (en) | 2013-12-02 | 2013-12-02 | Chicken essence condiment and preparation method thereof |
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| CN103621971A true CN103621971A (en) | 2014-03-12 |
Family
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| CN201310630954.6A Pending CN103621971A (en) | 2013-12-02 | 2013-12-02 | Chicken essence condiment and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222973A (en) * | 2014-09-20 | 2014-12-24 | 宿松县九九乐食品有限公司 | Mulberry chicken essence rich in vitamin and preparation method of mulberry chicken essence |
| CN104351714A (en) * | 2014-10-29 | 2015-02-18 | 颍上县永祥旱粮研究所 | Seasoning |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
| CN106262642A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN107183649A (en) * | 2017-06-20 | 2017-09-22 | 哈尔滨工业大学 | A kind of preparation of compound fructus amomi seasoning |
| CN107373599A (en) * | 2017-07-21 | 2017-11-24 | 阜阳九珍食品有限公司 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
| CN107510021A (en) * | 2017-08-31 | 2017-12-26 | 郑州雪麦龙食品香料有限公司 | A kind of ten savory instant granulars and preparation method thereof |
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| CN104222973A (en) * | 2014-09-20 | 2014-12-24 | 宿松县九九乐食品有限公司 | Mulberry chicken essence rich in vitamin and preparation method of mulberry chicken essence |
| CN104351714A (en) * | 2014-10-29 | 2015-02-18 | 颍上县永祥旱粮研究所 | Seasoning |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
| CN106262642A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN107183649A (en) * | 2017-06-20 | 2017-09-22 | 哈尔滨工业大学 | A kind of preparation of compound fructus amomi seasoning |
| CN107373599A (en) * | 2017-07-21 | 2017-11-24 | 阜阳九珍食品有限公司 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
| CN107510021A (en) * | 2017-08-31 | 2017-12-26 | 郑州雪麦龙食品香料有限公司 | A kind of ten savory instant granulars and preparation method thereof |
| CN107510021B (en) * | 2017-08-31 | 2020-11-03 | 郑州雪麦龙食品香料有限公司 | Ten-flavor instant granules and preparation method thereof |
| CN108514097A (en) * | 2018-04-23 | 2018-09-11 | 陕西傻得冒餐饮管理有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN111728180A (en) * | 2020-07-07 | 2020-10-02 | 湖北飘扬食品科技有限公司 | Chicken-flavored seasoning without animal ingredients |
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