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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- chicken
- powder
- chicken essence
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- essence seasoning
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 32
- 240000004307 Citrus medica Species 0.000 claims abstract description 21
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 229920001353 Dextrin Polymers 0.000 claims abstract description 10
- 239000004375 Dextrin Substances 0.000 claims abstract description 10
- 210000002969 Egg Yolk Anatomy 0.000 claims abstract description 10
- 240000005147 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 235000019425 dextrin Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 229940029982 GARLIC POWDER Drugs 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000000341 volatile oil Substances 0.000 claims abstract description 4
- 230000000050 nutritive Effects 0.000 claims abstract description 3
- 240000000129 Piper nigrum Species 0.000 claims abstract 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 235000001938 Citrus medica Nutrition 0.000 claims description 10
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 10
- 240000001992 Angelica archangelica Species 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000019710 soybean protein Nutrition 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 241000237509 Patinopecten sp. Species 0.000 claims description 6
- 235000020637 scallop Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000411851 herbal medicine Species 0.000 claims description 2
- 239000002773 nucleotide Substances 0.000 claims description 2
- 125000003729 nucleotide group Chemical group 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract 4
- 210000000988 Bone and Bones Anatomy 0.000 abstract 1
- 241000694498 Citrus limonimedica Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 102000008186 Collagen Human genes 0.000 abstract 1
- 108010035532 Collagen Proteins 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 229960005188 collagen Drugs 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 abstract 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L disodium butanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 210000000952 Spleen Anatomy 0.000 description 6
- 210000002784 Stomach Anatomy 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 210000004185 Liver Anatomy 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000001954 sterilising Effects 0.000 description 3
- 229960002989 Glutamic Acid Drugs 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 210000004072 Lung Anatomy 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 230000036407 pain Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000006673 Asthma Diseases 0.000 description 1
- 241001313855 Bletilla Species 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 210000004556 Brain Anatomy 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 241000668709 Dipterocarpus costatus Species 0.000 description 1
- 208000002173 Dizziness Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 240000007842 Glycine max Species 0.000 description 1
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- 206010028334 Muscle spasms Diseases 0.000 description 1
- 206010057190 Respiratory tract infection Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003187 abdominal Effects 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 230000001105 regulatory Effects 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating Effects 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic Effects 0.000 description 1
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%.
Priority Applications (1)
| 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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| 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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| 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 |
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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 |
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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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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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