CN104686983A - Method for producing chicken essence seasoning - Google Patents
Method for producing chicken essence seasoning Download PDFInfo
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- CN104686983A CN104686983A CN201510142772.3A CN201510142772A CN104686983A CN 104686983 A CN104686983 A CN 104686983A CN 201510142772 A CN201510142772 A CN 201510142772A CN 104686983 A CN104686983 A CN 104686983A
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Abstract
The invention relates to a method for producing a chicken essence seasoning, and belongs to the field of food seasonings. In the formula, the chicken essence seasoning is mainly composed of high-quality chicken essential oil, chicken paste and chicken bone collagen, the nutritive value of the product is improved by adding medicine and food dual-purpose Chinese traditional medicine such as clove, citron fruit, radix angelicae dahuricae, tangerine peel, fingered citron and fructus hordei germinatus, the consumption of aginomoto and salt is lowered, delicate flavor is raised by adding ingredients such as disodium 5'-ribonucleotide and disodium succinate, taste is improved by adding garlic powder, ginger powder and ground pepper, and then the chicken essence seasoning is made by kneading dextrin, yolk powder and soy isolate protein. As a new generation, the chicken essence seasoning is strong in delicate flavor and small in salt content and aginomoto content and conforms to the current healthy diet concept; meanwhile, by adding the medicine and food dual-purpose Chinese traditional medicine, the taste is improved, the dietary function is achieved as well, and the chicken essence seasoning is good for health after being eaten for a long time.
Description
Technical field
The present invention relates to a kind of production method of chicken essence flavouring material, belong to food seasoning field.
Background technology
The production of China's flavouring has a long history, and along with the progress of science and technology and the raising of living standards of the people, various condiment constantly increases, to meet the multiple demand of consumer.In numerous flavouring, the development of chicken essence seasoning is comparatively rapid, formed larger, kind is more.
Traditional chicken bouillon product is mainly formed with monosodium glutamate, edible salt, chicken meal and starch based auxiliary material, and wherein the content of monosodium glutamate is up to more than 35%, and the content of edible salt is up to 40%.Along with deepening continuously of scientific research, find that monosodium glutamate excess intake can cause multiple health problem, as disposable absorption too much can cause the glutamic acid that decomposes in vivo in brain tissue after enzymatic, be transformed into a kind of inhibitory neurotransmitter, disturb the neural natural law and occur the situations such as dizzy, headache, drowsiness, muscle cramp, can bring out time serious and occur symptom that is impatient, that find it hard to concentrate.Children's excess intake then can cause blood Glutamic Acid too high levels, thus hinders the absorption of the trace elements such as calcium, magnesium, zinc, copper, and serious meeting affects the growth of its health and intelligence.Edible salt intake is too high, can cause hypertension, brings out asthma, causes gastritis, increase the weight of the harm such as diabetes, the food that children are often edible over-salty, can bring out the diseases such as hypertension, respiratory tract infection and scarce zinc.Therefore, the content reducing monosodium glutamate, salt in chicken essence flavouring material has positive role for guiding low salt diet.
How to improve the nutritive value of chickens' extract, each composition of rational proportion, reduce long-term edible risk, become the focus instantly studied.
Summary of the invention
In order to solve the above-mentioned shortcoming of existing chickens' extract, the invention provides a kind of production method of new chicken essence flavouring material, the basis keeping original delicate flavour decreases the addition of monosodium glutamate, salt, be aided with multi-flavor medicine-food two-purpose Chinese herbal medicine simultaneously, realization is rendered palatable, the economic benefits and social benefits that keep healthy fruit, interpolation dried scallop powder, flavour nucleotide disodium are carried fresh, increase garlic powder, Jiang Fen, pepper complex flavor, mix form through yolk powder, dextrin, soybean separation protein bletilla chicken ossein again, trophic structure is more reasonable, and taste is more delicious.
The present invention is achieved through the following technical solutions:
A kind of production method of chicken essence flavouring material is made up of according to mass ratio compound following component: cloves 1-3%, citron 0.5-2.5%, root of Dahurain angelica 1-2.5%, orange peel 2-3.5%, Buddha's hand 1-3%, Fructus Hordei Germinatus 1-3%, soybean protein isolate 1.5-3.6%, sodium chloride 15-25%, white granulated sugar 2-6%, monosodium glutamate 10-20%, starch 5-7%, dextrin 1.5-5%, dried scallop powder 0.3-1.8%, garlic powder 1-2.6%, ginger powder 1.5-2.5%, pepper powder 1.6-2.6%, yolk powder 2-4%, chicken essential oil 1-1.6%, chicken paste 15-18%, chicken ossein 4-6%.
Cloves: taste is pungent, warm in nature, there is warming middle energizer to descend adverse-rising qi, the effects such as warming kidney and enhancing yang, can stomach invigorating, anti-inflammatory, antibacterial, pain relieving.
Citron: gas delicate fragrance, taste is micro-sweet, has effect of dispersing stagnated hepatoqi, stomach strengthening and digestion promoting, expelling phlegm and arresting coughing.
The root of Dahurain angelica: warm in nature, taste is pungent, gas fragrance, is used for flavoring, has the effect of flavor and enhancing flavor, return lung, stomach, large intestine channel, have expel pathogenic wind from the body surface, effect of eliminating cold to stop pain, detumescence and apocenosis.
Orange peel: warm in nature, taste is pungent, fragrant odour, is longer than and regulates the flow of vital energy, and can enter spleen lung, effects such as having spleen benefiting and stimulating the appetite, improve a poor appetite, antidiarrheal is reduced phlegm.
Buddha's hand: warm in nature, taste is sweet, enters liver, spleen, stomach three warp, have regulating qi-flowing for eliminating phlegm, preventing or arresting vomiting dissipate-swelling, soothing liver and strengthening spleen, etc. effect.
Fructus Hordei Germinatus: taste is sweet, property is flat, return spleen, stomach, liver three warp, do not disappear to dyspepsia, abdominal distention, insufficiency of the spleen food are few etc. has remarkable dietary function, and citron, Buddha's hand compatibility can increase the effect of its easypro liver and stomach.
A production method for chicken essence flavouring material, comprises the following steps:
1, all raw materials are taken in proportion.
2, by salt, the white granulated sugar in batching, that monosodium glutamate pulverizer is ground into 80 object powder is for subsequent use.
3, the cloves in batching, citron, the root of Dahurain angelica, orange peel, Buddha's hand, Fructus Hordei Germinatus mix after screening and removing impurities and maturation process and to be ground into 80 order powder for subsequent use.
4, by dextrin, soybean protein isolate, chicken ossein, that yolk powder reconciles into sauce shape is in proportion for subsequent use.
5, raw material for subsequent use is mixed by proportioning, after homogeneous, sterilization packaging after granulation, spraying dry.
specific embodiment mode
Below in conjunction with specific embodiment, the present invention will be further described, but these examples do not limit the scope of the invention.In addition any change of doing the present invention of those of ordinary skill in the related art, only otherwise depart from essence of the present invention, all drops on equivalence in claims of the present invention limited range.
Embodiment 1
1, a production method for chicken essence flavouring material, take related raw material by following quality proportioning, concrete proportioning is as follows:
Chicken paste 16 parts, chicken ossein 4 parts, cloves 2.2 parts, citron 2.3 parts, the root of Dahurain angelica 2.5 parts, orange peel 2.4 parts, Buddha's hand 2.5 parts, 2.6 parts, Fructus Hordei Germinatus, soybean protein isolate 3.6 parts, 16 parts, sodium chloride, white granulated sugar 4 parts, monosodium glutamate 16 parts, starch 6 parts, 3 parts, dextrin, dried scallop powder 0.8 part, 2.5 parts, garlic powder, 1.5 parts, ginger powder, pepper powder 1.5 parts, yolk powder 3 parts, chicken essence 1.6 parts.
2, by salt, the white granulated sugar in batching, that monosodium glutamate pulverizer is ground into 80 object powder is for subsequent use.
3, the cloves in batching, citron, the root of Dahurain angelica, orange peel, Buddha's hand, Fructus Hordei Germinatus mix after screening and removing impurities and maturation process and to be ground into 80 order powder for subsequent use.
4, by dextrin, soybean protein isolate, chicken ossein, that yolk powder reconciles into sauce shape is in proportion for subsequent use.
5, by raw material for subsequent use by proportioning mixing, after homogeneous, through granulation, spraying dry to water content not higher than 6% after, sterilizing, be packaged into 350 grams one bag.
Embodiment 2
1, a production method for chicken essence flavouring material, take related raw material by following quality proportioning, concrete proportioning is as follows:
Chicken paste 17 parts, chicken ossein 4.5 parts, cloves 2 parts, citron 2.5 parts, the root of Dahurain angelica 2.5 parts, orange peel 2.1 parts, Buddha's hand 2 parts, 2.5 parts, Fructus Hordei Germinatus, soybean protein isolate 3.6 parts, 17 parts, sodium chloride, white granulated sugar 5 parts, monosodium glutamate 15 parts, starch 4.5 parts, 2.5 parts, dextrin, dried scallop powder 1.2 parts, 2.5 parts, garlic powder, 1.5 parts, ginger powder, pepper powder 1.5 parts, yolk powder 2 parts, chicken essence 1.6 parts.
2, by salt, the white granulated sugar in batching, that monosodium glutamate pulverizer is ground into 80 object powder is for subsequent use.
3, the cloves in batching, citron, the root of Dahurain angelica, orange peel, Buddha's hand, Fructus Hordei Germinatus mix after screening and removing impurities and maturation process and to be ground into 80 order powder for subsequent use.
4, by dextrin, soybean protein isolate, chicken ossein, that yolk powder reconciles into sauce shape is in proportion for subsequent use.
5, by raw material for subsequent use by proportioning mixing, after homogeneous, through granulation, spraying dry to water content not higher than 7% after, sterilizing, be packaged into 250 grams one bag.
Claims (2)
1. the production method of a chicken essence flavouring material, it is characterized in that: this chicken essence flavouring material with high-quality chicken essential oil, chicken paste and chicken ossein for main component, add the medicine-food two-purpose Chinese herbal medicines such as cloves, citron, the root of Dahurain angelica, orange peel, Buddha's hand, Fructus Hordei Germinatus, improve the nutritive value of product, reduce the consumption of monosodium glutamate, salt, increasing the compositions such as flavour nucleotide disodium, dried scallop powder carries fresh, is aided with garlic powder, Jiang Fen, pepper powder render palatable, mix form through dextrin, yolk powder, soybean protein isolate.
2. according to claim 1, the production method of described a kind of chicken essence flavouring material, is characterized in that each component proportion is: cloves 1-3%, citron 0.5-2.5%, root of Dahurain angelica 1-2.5%, orange peel 2-3.5%, Buddha's hand 1-3%, Fructus Hordei Germinatus 1-3%, soybean protein isolate 1.5-3.6%, sodium chloride 15-25%, white granulated sugar 2-6%, monosodium glutamate 10-20%, starch 4.5-7%, dextrin 1.5-5%, dried scallop powder 0.3-1.8%, garlic powder 1-2.6%, ginger powder 1.5-2.5%, pepper powder 1.6-2.6%, yolk powder 2-4%, chicken essential oil 1-1.6%, chicken paste 15-18%, chicken ossein 4-6%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142772.3A CN104686983A (en) | 2015-03-30 | 2015-03-30 | Method for producing chicken essence seasoning |
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| CN201510142772.3A CN104686983A (en) | 2015-03-30 | 2015-03-30 | Method for producing chicken essence seasoning |
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| CN104686983A true CN104686983A (en) | 2015-06-10 |
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| CN201510142772.3A Pending CN104686983A (en) | 2015-03-30 | 2015-03-30 | Method for producing chicken essence seasoning |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231403A (en) * | 2015-11-23 | 2016-01-13 | 晋江妙客食品有限公司 | Chicken essence and preparation method thereof |
| CN105495522A (en) * | 2015-12-30 | 2016-04-20 | 李新 | Night bright chicken essence powder capable of relieving old-age cataract and preparing method thereof |
| CN105559008A (en) * | 2015-12-31 | 2016-05-11 | 李新 | Chicken-sauce additive for treating common cold of wind-cold type and preparation method thereof |
| 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 |
| CN109567121A (en) * | 2018-11-28 | 2019-04-05 | 安徽名珍食品有限公司 | A kind of preparation method of NEW TYPE OF COMPOSITE seasoning |
Citations (3)
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| CN102067982A (en) * | 2009-11-20 | 2011-05-25 | 东莞市百味佳食品有限公司 | Health black-bone chicken powder and preparation method thereof |
| KR20130072097A (en) * | 2011-12-21 | 2013-07-01 | 강보민 | A manufacturing method of chicken powder with mountain ginseng extract |
| CN103284114A (en) * | 2013-05-15 | 2013-09-11 | 吴惠兰 | Improved chicken essence seasoning |
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2015
- 2015-03-30 CN CN201510142772.3A patent/CN104686983A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067982A (en) * | 2009-11-20 | 2011-05-25 | 东莞市百味佳食品有限公司 | Health black-bone chicken powder and preparation method thereof |
| KR20130072097A (en) * | 2011-12-21 | 2013-07-01 | 강보민 | A manufacturing method of chicken powder with mountain ginseng extract |
| CN103284114A (en) * | 2013-05-15 | 2013-09-11 | 吴惠兰 | Improved chicken essence seasoning |
Non-Patent Citations (2)
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| 李平凡，等: "《调味品生产技术》", 31 March 2013 * |
| 王红新，等: "酶解鸡骨肉粉在鸡精中的应用", 《中国调味品》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231403A (en) * | 2015-11-23 | 2016-01-13 | 晋江妙客食品有限公司 | Chicken essence and preparation method thereof |
| CN105495522A (en) * | 2015-12-30 | 2016-04-20 | 李新 | Night bright chicken essence powder capable of relieving old-age cataract and preparing method thereof |
| CN105559008A (en) * | 2015-12-31 | 2016-05-11 | 李新 | Chicken-sauce additive for treating common cold of wind-cold type and preparation method thereof |
| 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 |
| CN109567121A (en) * | 2018-11-28 | 2019-04-05 | 安徽名珍食品有限公司 | A kind of preparation method of NEW TYPE OF COMPOSITE seasoning |
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Application publication date: 20150610 |