CN105475949A - Spicy chicken seasoning and preparation method thereof - Google Patents
Spicy chicken seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105475949A CN105475949A CN201510877426.XA CN201510877426A CN105475949A CN 105475949 A CN105475949 A CN 105475949A CN 201510877426 A CN201510877426 A CN 201510877426A CN 105475949 A CN105475949 A CN 105475949A
- Authority
- CN
- China
- Prior art keywords
- gram
- grams
- powder
- ginger
- pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spicy chicken seasoning. The seasoning is mainly prepared from chicken skeleton meat extract, edible refined salt, monosodium glutamate, puffed rice flour, white granulated sugar, pepper, chili, Chinese prickly ash, ginger, garlic powder, sodium guanylate, disodium 5'-inosinate, hydrolyzed vegetable proteins, yeast, onion powder, anise, mutmeg and fennel according to a certain weight ratio. The spicy chicken seasoning has the advantages of excellent material choosing, unique formula, delicious taste, convenience, fastness and good effect, and is a seasoning matter used for food cooking.
Description
Technical field
The present invention relates to a kind of cooking food flavoring, specifically a kind of flavoring containing chicken with chili meat flavour and preparation method thereof.
Background technology
China is a country having long culinary art history, the use of flavouring has indispensable effect in the cooking process of food, but on current market, people select that flavouring is scrappy from supermarket or shop often to be selected, not only time-consuming, be also difficult to buy complete, and in the process of cooking at food, the processing of various flavoring is also comparatively required great effort with use, not too convenient.
Summary of the invention
The object of this invention is to provide a kind of material complete, the chicken with chili meat flavor seasoning of instant, make user convenient in food cooking process.
Another object of the present invention just there is provided the preparation method of this flavoring.
Flavoring of the present invention selects chicken carcasses meat extract, edible refined salt, monosodium glutamate, puffed rice powder, white sugar, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, hydrolyzed vegetable protein, yeast, onion powder, anise, nutmeg and fennel to carry out Combined machining, by these material combination at one piece, make it mutually to produce synergy, thus reach numb, peppery, fresh, fragrant effect.Wherein chicken carcasses meat extract is with the meat of chicken, skeleton, fat for raw material, through pretreatment, pulverizing, enzymolysis, boils and chicken carcasses meat extract that the technique such as blending is obtained.Seasoning meat extract meat flavour after allocating and refining is pure, fragrance outstanding, local flavor is special.Edible refined salt is the indispensable material of human normal physiological activity, and has the function that sterilizing protects tooth beauty treatment.The effect of monosodium glutamate can increase the delicate flavour of food.Puffed rice powder, is ground into 60-80 object ground rice after rice is expanded, have rice expanded after fragrance, nutritious, nourishing the stomach is healthy and strong.White sugar nature and flavor are sweet flat, and moistening lung is promoted the production of body fluid, and control lung cough, the function that dry mouth is thirsty.In pepper temperature, lower gas, can dissolving phlegm, removing toxic substances.Capsicum is loose cold, and appetizing, helps digestion.Chinese prickly ash warming spleen and stomach for dispelling cold, dehumidifying, pain relieving, desinsection, separates fish raw meat poison.Ginger can fall apart cold, and preventing or arresting vomiting opens phlegm.Garlic powder can fall apart cold, pain relieving, desinsection.Crow thuja acid sodium has another name called black glycosides disodium hydrogen phosphate, molecular formula C10H12O8N5PNa2, is white or clear crystal powder, and containing 4 ~ 7 molecular crystalline water, odorlessness, is water-solublely insoluble to ethanol, ether, acetone, makes flavouring several times fresher in Sodium Inosinate, has fragrant mushroom delicate flavour.Crow thuja acid sodium can occur " synergy " together with appropriate monosodium glutamate, and fresh more than 100 times of comparable common monosodium glutamate, in common monosodium glutamate, mix a small amount of black thuja acid sodium just becomes " specially fresh monosodium glutamate ".Inosine acid disodium (IMP), molecular formula C10H11N4Pna2.7.5H2O, inosine acid disodium (IMP) is ucleotides food freshener, has seafood flavour.Have and strengthen the feature of food flavours, use the flavoring (soy sauce, sauce, soup stock, meet flavoring etc.) that with the addition of inosine acid disodium (IMP) to carry out cooked food, the original local flavor of food can be improved and tart up; Have significant coordination function, used in combination with glutamic acid (monosodium glutamate), its flavor developing effect improves 8 times than alone monosodium glutamate, has the title of " powerful monosodium glutamate ".Hydrolyzed vegetable protein [English name] ProteinumHydrolysatum, [another name] Amigen, Aminonat, Lactamin, Protolysate.For body anabolism provides essential amino acid, to maintain nitrogen budgets in body.For malnutrition, because of protein digestibility malabsorption or the Protein intake etc. consuming caused potein deficiency, severe gastro-enteritis and scald or surgical site infections excessively.Organism that saccharomycete is lived with other equally needs similar nutriment, bacteria-like the same it have in a set of born of the same parents and ectoenzyme system, in order to macromolecular substances to be resolved into the small-molecule substance that cell metabolism easily utilizes.Onion contains the number of chemical compositions such as sulfide, flavonoids, Phenylpropanoid Glycosides phenols, steroid oside, chlorine-containing compound and prostanoid, has that anti-inflammatory is antibacterial, cancer-resisting, diuresis antidiarrheal and hypoglycemic, reducing blood lipid, norcholesterol, hypotensive, antiplatelet doubt poly-, prevention cardiovascular and cerebrovascular diseases, the pharmacological action such as anti-oxidant, beauty treatment.Anise, then can Wen Yang, loosely coldly to regulate the flow of vital energy.Nutmeg, is a kind of pungent and fragrant flavorings, can removes peculiar smell, increases pungent perfume (or spice).Fennel, its warming kidney for dispelling cold, relieving the gastric disorder and regulating vital energy.
Amounts of components of the present invention is also that inventor draws through a large amount of tests, and the raw material dosage of each component can reach good seasoning effect within the scope of following weight.
| Chicken carcasses meat extract | 0.5-0.8 gram | Edible refined salt | 20-30 gram |
| Monosodium glutamate | 6-10 gram | Puffed rice powder | 10-18 gram |
| White sugar | 8-16 gram | Pepper | 1-3 gram |
| Capsicum | 7-9 gram | Chinese prickly ash | 2-5 gram |
| Ginger | 2-4 gram | Garlic powder | 0.5-1.5 gram |
| Wu Gansuanna | 0.15-0.25 gram | Inosine acid disodium | 0.2-0.25 gram |
| Hydrolyzed vegetable protein | 2.5-3.5 gram | Yeast | 1.5-3 gram |
| Onion powder | 1-1.5 gram | Anistree | 3-5 gram |
| Nutmeg | 2-4 gram | Fennel | 1-3 gram |
The preferred weight of described consumption is: chicken carcasses meat extract 0.6 gram, edible refined salt 25 grams, monosodium glutamate 8 grams, 15 grams, puffed rice powder, white sugar 12 grams, 2 grams, pepper, 6 grams, capsicum, 4 grams, Chinese prickly ash, 3 grams, ginger, 1 gram, garlic powder, black thuja acid receives 0.2 gram, inosine acid disodium 0.2 gram, hydrolyzed vegetable protein 3 grams, 2 grams, yeast, onion powder 1 gram, anistree 4 grams, nutmeg 3 grams, 2 grams, fennel.
The present invention selects materials superior, and formula is unique, and not only delicious flavour, uses also very convenient.
Detailed description of the invention
Preparation method of the present invention is as follows, and it comprises the following steps:
1, fry salt: put into by edible refined salt and fry salt pan, to stir-fry 1-1.5 hour with moderate heat.
2, puffed rice powder: clean rice is put into bulking machine expanded after enter pulverizer again and be ground into ground rice.
3, pepper, capsicum, Chinese prickly ash, ginger, anise, nutmeg and fennel powder are broken into fine powder.
4, the edible refined salt after taking fully stir-fry according to quantity and chicken carcasses meat extract, monosodium glutamate, puffed rice powder, white sugar, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, hydrolyzed vegetable protein, yeast, onion powder, anise, nutmeg and fennel put into agitator tank, mixing and stirring.
5, the spicy chicken flavoring packing will be uniformly mixed, weighs, and detects, envelope.
Claims (3)
1. a spicy chicken flavoring, is characterized in that: it is made up of the raw material within the scope of following weight:
2. spicy chicken flavoring as claimed in claim 1, wherein the consumption of each raw material is: chicken carcasses meat extract 0.6 gram, edible refined salt 25 grams, monosodium glutamate 8 grams, 15 grams, puffed rice powder, white sugar 12 grams, 2 grams, pepper, 6 grams, capsicum, 4 grams, Chinese prickly ash, 3 grams, ginger, 1 gram, garlic powder, black thuja acid receives 0.2 gram, inosine acid disodium 0.2 gram, hydrolyzed vegetable protein 3 grams, 2 grams, yeast, onion powder 1 gram, anistree 4 grams, nutmeg 3 grams, 2 grams, fennel.
3. the preparation method of flavoring as claimed in claim 1 or 2, it comprises the following steps:
(1) fry salt: put into by edible refined salt and fry salt pan, to stir-fry 1-1.5 hour with moderate heat;
(2) puffed rice powder: clean rice is put into bulking machine expanded after enter pulverizer again and be ground into ground rice;
(3) pepper, capsicum, Chinese prickly ash, ginger, anise, nutmeg and fennel powder are broken into fine powder;
(4) edible refined salt after taking fully stir-fry according to quantity and chicken carcasses meat extract, monosodium glutamate, puffed rice powder, white sugar, pepper, capsicum, Chinese prickly ash, ginger, garlic powder, black thuja acid sodium, inosine acid disodium, hydrolyzed vegetable protein, yeast, onion powder, anise, nutmeg and fennel put into agitator tank, mixing and stirring;
(5) the spicy chicken flavoring packing will be uniformly mixed, weighs, and detects, envelope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877426.XA CN105475949A (en) | 2015-12-04 | 2015-12-04 | Spicy chicken seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877426.XA CN105475949A (en) | 2015-12-04 | 2015-12-04 | Spicy chicken seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475949A true CN105475949A (en) | 2016-04-13 |
Family
ID=55663522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510877426.XA Pending CN105475949A (en) | 2015-12-04 | 2015-12-04 | Spicy chicken seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475949A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283770A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Chicken meat powder flavouring and its preparation method |
| CN101283771A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Tasty spicy flavouring and its preparation method |
| CN101356965A (en) * | 2008-05-29 | 2009-02-04 | 侯玉华 | Pork chop powdered stock soup composite seasoner and preparation method thereof |
-
2015
- 2015-12-04 CN CN201510877426.XA patent/CN105475949A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283770A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Chicken meat powder flavouring and its preparation method |
| CN101283771A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Tasty spicy flavouring and its preparation method |
| CN101356965A (en) * | 2008-05-29 | 2009-02-04 | 侯玉华 | Pork chop powdered stock soup composite seasoner and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN101283770B (en) | Chicken meat powder flavouring and its preparation method | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| KR101853439B1 (en) | Seasoning powders of chicken and manufacturing method thereof | |
| KR100315718B1 (en) | Meat seasoning and its manufacturing method | |
| CN107751917A (en) | Beef composite flavor soup-stock condiment, its preparation method and application | |
| CN101356965B (en) | Pork chop powdered stock soup composite seasoner and preparation method thereof | |
| CN103859355B (en) | A kind of flavor mushroom sauce and preparation method thereof | |
| CN105361104A (en) | Seasoning for spicy beef and preparation method of seasoning | |
| CN105053977A (en) | Hot-spicy sauce containing dendrobe | |
| CN105266130A (en) | Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid | |
| CN101283771B (en) | Tasty spicy flavouring and its preparation method | |
| CN108294282B (en) | Allergen-free spicy crawfish flavor paste and preparation method thereof | |
| CN102370157B (en) | Sauce with Dahe black pig ham and konjaku | |
| CN109259182A (en) | A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| KR20160067378A (en) | Seasoning Sauce Powder Made with Seafood and Vegetables | |
| KR101622767B1 (en) | Method for Manufacturing Sauce for spiced rib Using dietary Fiber | |
| CN105495514A (en) | Spiced pork seasoning and preparation method thereof | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| CN108618113A (en) | A kind of processing method for steaming thick chilli sauce | |
| CN104432148A (en) | Method for making pig feet with pickled peppers | |
| KR20180119818A (en) | Spicy stir-fried chicken sauce included the tangerine Spicy stir-fried chicken method | |
| CN105361094A (en) | Spicy fish meat seasoning and preparation method thereof | |
| CN105266121A (en) | Spicy and hot rib seasoning and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |