CN105053956A - Chicken bone flavor seasoning salt and preparation method thereof - Google Patents
Chicken bone flavor seasoning salt and preparation method thereof Download PDFInfo
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- CN105053956A CN105053956A CN201510381918.XA CN201510381918A CN105053956A CN 105053956 A CN105053956 A CN 105053956A CN 201510381918 A CN201510381918 A CN 201510381918A CN 105053956 A CN105053956 A CN 105053956A
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- extract
- chicken bone
- parts
- salt
- soup
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 70
- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 43
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000010775 animal oil Substances 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000002782 Foeniculum vulgare var dulce Nutrition 0.000 claims description 10
- 229940072117 fennel extract Drugs 0.000 claims description 10
- 229940045955 star anise extract Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000002773 nucleotide Substances 0.000 abstract description 2
- 125000003729 nucleotide group Chemical group 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000001180 angelica archangelica l. root extract Substances 0.000 abstract 1
- 229940021973 bay leaf extract Drugs 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 229940116257 pepper extract Drugs 0.000 abstract 1
- 239000001883 pimenta racemosa mill. fruit leaf extract Substances 0.000 abstract 1
- 239000001931 piper nigrum l. white Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- -1 ossein Chemical class 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- 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 discloses a chicken bone flavor seasoning salt and a preparation method thereof. The chicken bone flavor seasoning salt comprises 60-80 parts of salt, 15-25 parts of chicken bone soup extract, 5-10 parts of maltodextrin, 0.2-2 parts of scallion powder, 0.3-3 parts of ginger powder, 0.01-0.03 parts of anise extract, 0.01-0.02 parts of bay leaf extract, 0.01-0.02 parts of Fructus Foeniculi extract, 0.01-0.02 parts of white pepper extract and 0.01-0.02 parts of dahurian angelica root extract. The above product is highly pure chicken bone extract prepared through high temperature extraction, filtration, concentration and spray drying by adopting a traditional formula and modern biotechnology combination technology, is rich in osseins, polypeptides, natural nucleotides, natural amino acids and other taste substances, has rich soup stock flavor, and is rich in nutrition.
Description
Technical field
The present invention relates generally to a kind of chicken bone local flavor seasoning salt and preparation method thereof, belongs to edible salt (seasoning salt) field.
Background technology
Seasoning salt is carrier with edible salt, adds a certain amount of the animals and plants auxiliary material, the additive that meet food hygiene index, the serial solid seasoning that the taste of fine finishining is different.Seasoning salt belongs to salt category, by integrated use multi-condiment means, makes it have the effect similar with flavoring, is the important edible salt kind that salt distributors ensure salt product sales volume, strengthen occupation rate of market, improve product profit.
At present, market seasoning salt kind is main demand with seasoning, and selling point is single.Bone soup local flavor seasoning salt increases fresh, the seasoning function that thickens simultaneously having, and also have effect of nutrition, nourishing, selling point is more outstanding." Diet cures more than the doctors, the would be better U.S. soup of cuisines." among U.S. soup, again with bone soup for chief.Bone soup is nutritious because of it, and soup matter is tasty and refreshing, nourishing the stomach tonifying spleen, happy feelings of body-building and well-known.Bone soup is all regarded as delicacies on table by the countries and regions of nearly all hobby cuisines in the world.
Accelerate with rhythm of life, family bone method for preparing soup, time and effort consuming, consumer requires more and more higher to the convenience of seasoning, obtains by less seasoning program a kind of direction that better seasoning effect is existing market demand.Bone soup local flavor seasoning salt can meet this market demand.
Summary of the invention
The invention provides a kind of chicken bone local flavor seasoning salt and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chicken bone local flavor seasoning salt, it is made up of following component and mass fraction part:
Salt 60-80 part, chicken bone soup extract 15-25 part, maltodextrin 5-10 part, green onion powder 0.2-2 part, ginger powder 0.3-3 part, star anise extract 0.01-0.03 part, Herba Pelargonii Graveolentis extract 0.01-0.02 part, sweet fennel extract 0.01-0.02 part, Fructus Piperis extract 0.01-0.02 part and Angelica Dahurica extract 0.01-0.02 part.
The wherein peculiar collocation of selecting as chicken bone local flavor seasoning salt of Fructus Piperis extract, Angelica Dahurica extract, it is selected and controls with addition to be fusion, coordination, the overall local flavor of improving product.
The preparation method of described chicken bone local flavor seasoning salt, is characterized in that comprising the following steps:
(1) chicken bone is cleaned through clear water, is pulverized, cold water soak makes in bone blood water leaking-in, by broken skeleton, drinking water according to the mass ratio of quality 11:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then static separation circuit is adopted to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup is through the process of Vacuum Concentration operation to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt mass ratio 30.8:9.2:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the quality of 3:2 than mix maltodextrin, obtains chicken bone soup extract.
(5) chicken bone soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, Fructus Piperis extract, Angelica Dahurica extract are puddled evenly, obtain chicken bone local flavor seasoning salt.
Advantage of the present invention is:
Chicken bone local flavor seasoning salt selects first-class natural new freshly-slaughtered poultry bone to be raw material, adopt the method that conventional formulation and modern biotechnology combine, extract through high temperature, filter, high-tech is refining forms highly purified chicken bone extract for concentrated, spraying dry etc., be rich in the multiple taste compounds such as ossein, polypeptide, natural nucleotide, natural amino acid, there is strong soup-stock local flavor, be rich in nutrition.
Detailed description of the invention
Embodiment 1
A kind of chicken bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 80, chicken bone soup extract 15, maltodextrin 10, green onion powder 0.2, ginger powder 3, star anise extract 0.01, Herba Pelargonii Graveolentis extract 0.02, sweet fennel extract 0.01, Fructus Piperis extract 0.02, Angelica Dahurica extract 0.01.
Preparation method's step is as follows:
(1) chicken bone is cleaned through clear water, is pulverized, cold water soak makes in bone blood water leaking-in, by broken skeleton, drinking water according to the mass ratio of quality 11:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then static separation circuit is adopted to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup is through the process of Vacuum Concentration operation to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt mass ratio 30.8:9.2:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the quality of 3:2 than mix maltodextrin, obtains chicken bone soup extract.
(5) chicken bone soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, Fructus Piperis extract, Angelica Dahurica extract are puddled evenly, obtain chicken bone local flavor seasoning salt.
Embodiment 2
A kind of chicken bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 60, chicken bone soup extract 25, maltodextrin 5, green onion powder 2, ginger powder 0.3, star anise extract 0.03, Herba Pelargonii Graveolentis extract 0.01, sweet fennel extract 0.02, Fructus Piperis extract 0.01, Angelica Dahurica extract 0.02.
Preparation method's step is as follows:
(1) chicken bone is cleaned through clear water, is pulverized, cold water soak makes in bone blood water leaking-in, by broken skeleton, drinking water according to the mass ratio of quality 11:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then static separation circuit is adopted to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup is through the process of Vacuum Concentration operation to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt mass ratio 30.8:9.2:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the quality of 3:2 than mix maltodextrin, obtains chicken bone soup extract.
(5) chicken bone soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, Fructus Piperis extract, Angelica Dahurica extract are puddled evenly, obtain chicken bone local flavor seasoning salt.
Embodiment 3
A kind of chicken bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 70, chicken bone soup extract 20, maltodextrin 8, green onion powder 1, ginger powder 1.5, star anise extract 0.02, Herba Pelargonii Graveolentis extract 0.015, sweet fennel extract 0.015, Fructus Piperis extract 0.015, Angelica Dahurica extract 0.015.
Preparation method's step is as follows:
(1) chicken bone is cleaned through clear water, is pulverized, cold water soak makes in bone blood water leaking-in, by broken skeleton, drinking water according to the mass ratio of quality 11:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then static separation circuit is adopted to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup is through the process of Vacuum Concentration operation to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt mass ratio 30.8:9.2:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the quality of 3:2 than mix maltodextrin, obtains chicken bone soup extract.
(5) chicken bone soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, Fructus Piperis extract, Angelica Dahurica extract are puddled evenly, obtain chicken bone local flavor seasoning salt.
Claims (2)
1. a chicken bone local flavor seasoning salt, is characterized in that it is made up of the raw material of following portions by weight:
Salt 60-80 part, chicken bone soup extract 15-25 part, maltodextrin 5-10 part, green onion powder 0.2-2 part, ginger powder 0.3-3 part, star anise extract 0.01-0.03 part, Herba Pelargonii Graveolentis extract 0.01-0.02 part, sweet fennel extract 0.01-0.02 part, Fructus Piperis extract 0.01-0.02 part and Angelica Dahurica extract 0.01-0.02 part.
2. the preparation method of chicken bone local flavor seasoning salt as claimed in claim 1, is characterized in that comprising the following steps:
(1) chicken bone is cleaned through clear water, is pulverized, cold water soak makes in bone blood water leaking-in, by broken skeleton, drinking water according to the mass ratio of quality 11:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then static separation circuit is adopted to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup is through the process of Vacuum Concentration operation to water content 30%, adds isolated animal oil in step (1), by the mass ratio of bone soup concentrate, animal oil, salt 30.8:9.2:5; carry out intensification to stir; when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization;
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions;
(4) homogeneous carries out spraying dry after completing, and according to the quality of 3:2 than mix maltodextrin, obtains chicken bone soup extract powder;
(5) chicken bone soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, Fructus Piperis extract, Angelica Dahurica extract are puddled evenly, obtain chicken bone local flavor seasoning salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381918.XA CN105053956A (en) | 2015-07-02 | 2015-07-02 | Chicken bone flavor seasoning salt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381918.XA CN105053956A (en) | 2015-07-02 | 2015-07-02 | Chicken bone flavor seasoning salt and preparation method thereof |
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| CN105053956A true CN105053956A (en) | 2015-11-18 |
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| CN201510381918.XA Pending CN105053956A (en) | 2015-07-02 | 2015-07-02 | Chicken bone flavor seasoning salt and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495533A (en) * | 2015-12-05 | 2016-04-20 | 中盐榆林盐化有限公司 | Multi-calcium chelation edible salt for children and preparation method for edible salt |
| CN106262667A (en) * | 2016-08-02 | 2017-01-04 | 中盐工程技术研究院有限公司 | A kind of Pericarpium Zanthoxyli local flavor seasoning salt |
| 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 |
| CN112450420A (en) * | 2020-11-27 | 2021-03-09 | 昆明理工大学 | Seasoning salt and preparation method thereof |
| CN112723388A (en) * | 2020-12-25 | 2021-04-30 | 卢广荣 | Preparation method of medical potassium-free micro-sodium salt |
| CN114145441A (en) * | 2021-11-29 | 2022-03-08 | 彭文利 | Formula of natural raw materials with original mellow fragrance and without additives and preparation method of formula |
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- 2015-07-02 CN CN201510381918.XA patent/CN105053956A/en active Pending
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495533A (en) * | 2015-12-05 | 2016-04-20 | 中盐榆林盐化有限公司 | Multi-calcium chelation edible salt for children and preparation method for edible salt |
| CN106262667A (en) * | 2016-08-02 | 2017-01-04 | 中盐工程技术研究院有限公司 | A kind of Pericarpium Zanthoxyli local flavor seasoning salt |
| 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 |
| CN112450420A (en) * | 2020-11-27 | 2021-03-09 | 昆明理工大学 | Seasoning salt and preparation method thereof |
| CN112723388A (en) * | 2020-12-25 | 2021-04-30 | 卢广荣 | Preparation method of medical potassium-free micro-sodium salt |
| CN114145441A (en) * | 2021-11-29 | 2022-03-08 | 彭文利 | Formula of natural raw materials with original mellow fragrance and without additives and preparation method of formula |
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Application publication date: 20151118 |