CN106262639A - Fresh flavoring agent is carried for grilled chicken wing - Google Patents
Fresh flavoring agent is carried for grilled chicken wing Download PDFInfo
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- CN106262639A CN106262639A CN201610650222.7A CN201610650222A CN106262639A CN 106262639 A CN106262639 A CN 106262639A CN 201610650222 A CN201610650222 A CN 201610650222A CN 106262639 A CN106262639 A CN 106262639A
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- flavoring agent
- fresh
- chicken wing
- grilled chicken
- bamboo root
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Abstract
The present invention provides a kind of and carries fresh flavoring agent for grilled chicken wing, relates to food dressing field, is made up of the raw material of following weight proportion: fresh bamboo root 100, pomegranate wine 1.2, ethylmaltol 1.5, silicon dioxide powder 0.16.The present invention proposes the making for grilled chicken wing of the fresh flavoring agent; proportioning raw materials is simple; with fresh bamboo root as major ingredient, with pomegranate wine as adjuvant, with ethylmaltol for combining carrier; each component synergism; can with antioxidation, can the long period protection flavoring agent in active ingredient, this flavoring agent make grilled chicken wing time admix in cure or slurry use; have and propose effect that is fresh and that change local flavor, there is special fragrance.
Description
Technical field
The present invention relates to food dressing field, particularly relate to a kind of carry fresh flavoring agent for grilled chicken wing.
Background technology
Flavouring agent, refers to be used to add on a small quantity in other foods for improving the food composition of taste.In daily life
The flavouring agent of the longest use has: Sal, white sugar, monosodium glutamate, white vinegar.Single plant component, dry uses: Fructus Piperis, Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Capsici,
Anistree (Fructus Anisi Stellati), Flos Caryophylli, Folium Lauri nobilis, Cortex Cinnamomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, Folium Citri Limoniae, Herba Menthae, Rhizoma et radix valerianae, Fructus Amomi Rotundus, JIUCENGTA,
Herba thymi vulgaris, Folium Camelliae sinensis, Herba Rosmarini Officinalis, lavandula angustifolia, Salvia japonica Thunb., Stigma Croci (Stigma Croci), Radix Glycyrrhizae, Folium Perillae, Semen Sesami, Oleum Sesami, sesame paste, mustard
End, Xing Qu, Fructus Zanthoxyli Ailanthoidis, tamarind (Tamarind), rose water, Punica granatum L., Herba Cymbopogonis Citrari etc..The compound seasoner often used has: five
XIANGFEN, SHISANXIANG, chicken essence, monosodium glutamate, chicken powder etc..
But these flavouring agents, are all general flavouring agent, are not for specific cooking method and certain food kind, do not have bright
The aobvious effect changing flavour of food products.
Occur in that the fast food with particular flavor that product category is more in the market, as a example by chicken meat food,
Occur in that the muscle product such as differently flavoured grilled chicken wing, fried chicken willow, diced chicken, drumsticks block.
The grilled chicken wing of different brands has different local flavors, and it it is critical only that and employs the most exclusive flavouring agent.Existing
Universal flavouring agent is with the food processing demand that can not meet current style varied, classify fine.
Summary of the invention
It is an object of the invention to provide and a kind of carry fresh flavoring agent, to solve above-mentioned technical problem for grilled chicken wing.
The technical problem to be solved realizes by the following technical solutions:
A kind of carry fresh flavoring agent for grilled chicken wing, it is characterised in that be made up of the raw material of following weight proportion: fresh bamboo root
100, pomegranate wine 1.2, ethylmaltol 1.5, silicon dioxide powder 0.16.
As preferably, described fresh bamboo root takes the bamboo root penetrating the earth degree of depth more than 5cm.
As preferably, the ethanol number of degrees of described pomegranate wine are 12.5%.
As preferably, the particle diameter of described silicon dioxide powder is distributed in 30-65 micron.
Put forward the preparation method of fresh flavoring agent:
1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, wash the earth on bamboo root surface, send in-17 DEG C of environment freezing
2.5 hour；Then heating to 0 DEG C, use ultrasonic wave concussion to process after 5min, ultrasonic frequency is 26000 hertz, processes the time
For 30min；Then recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion, form height
The liquid of jet flow is the mixture of water, ethanol and calcium carbonate fine powder, and quality proportioning is that 20 parts of water, ethanol 0.6 part, calcium carbonate are micro-
2.5 parts of powder, the flow velocity of high-pressure spray is 5m/s；
2) it is stripped the bamboo root after dispersion and puts into centrifugal mixer cylinder, in centrifugal mixer cylinder, fill the body of frozen water, ice and water
Amassing as 2:15, the particle diameter of ice is 1-2.5mm, for carrier, bamboo root is carried out hydraulic fracture with water, then filters, removes thick impurity,
Obtain bamboo root oar liquid；
3) bamboo root oar liquid is concentrated, be subsequently adding the pomegranate wine of bamboo root quality 1.2%, the second of bamboo root quality 0.2%
Base maltol and the silicon dioxide powder of bamboo root quality 0.16%, be uniformly mixed；
4) then it is spray-dried to carry fresh flavoring agent.
As preferably, described spray-drying process is carried out under nitrogen protection.
As preferably, the particle diameter of described calcium carbonate fine powder is 45-80 micron.
The invention has the beneficial effects as follows:
The present invention proposes the making for grilled chicken wing of the fresh flavoring agent, and proportioning raw materials is simple, with fresh bamboo root as major ingredient, with Punica granatum L.
Wine is adjuvant, with ethylmaltol for combining carrier, each component synergism, can with antioxidation, can the long period protection adjust
Active ingredient in material, this flavoring agent is admixed in cure or slurry when making grilled chicken wing and is used, and has and carries fresh and change local flavor
Effect, has special fragrance.
The silicon dioxide powder contained in component, can disperse the baking heat on grilled chicken wing surface, it is to avoid grilled chicken wing uniformly
There is cooked-on situation in local；Can be received by silicon dioxide powder and store the abnormal smells from the patient carrying fresh flavoring agent.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work
Execute example, broadly fall into protection scope of the present invention.
Carry fresh flavoring agent for grilled chicken wing, be made up of the raw material of following weight proportion: fresh bamboo root 100, pomegranate wine 1.2,
Ethylmaltol 1.5, silicon dioxide powder 0.16.
Preparation method:
1) take the fresh bamboo root that Phyllostachys pubescens Mazei ex H.de Lebaie penetrates in earth, wash the earth on bamboo root surface, send in-17 DEG C of environment freezing
2.5 hour；Then heating to 0 DEG C, use ultrasonic wave concussion to process after 5min, ultrasonic frequency is 26000 hertz, processes the time
For 30min；Then recover to room temperature, use high-pressure spray that bamboo root is rinsed, make bamboo root tissue be stripped dispersion, form height
The liquid of jet flow is the mixture of water, ethanol and calcium carbonate fine powder, and quality proportioning is that 20 parts of water, ethanol 0.6 part, calcium carbonate are micro-
2.5 parts of powder, the flow velocity of high-pressure spray is 5m/s；
2) it is stripped the bamboo root after dispersion and puts into centrifugal mixer cylinder, in centrifugal mixer cylinder, fill the body of frozen water, ice and water
Amassing as 2:15, the particle diameter of ice is 1-2.5mm, for carrier, bamboo root is carried out hydraulic fracture with water, then filters, removes thick impurity,
Obtain bamboo root oar liquid；
3) bamboo root oar liquid is concentrated, be subsequently adding the pomegranate wine of bamboo root quality 1.2%, the second of bamboo root quality 0.2%
Base maltol and the silicon dioxide powder of bamboo root quality 0.16%, be uniformly mixed；
4) then it is spray-dried to carry fresh flavoring agent.
Spray-drying process is carried out under nitrogen protection, and the particle diameter of calcium carbonate fine powder is 45-80 micron, fresh bamboo root
Taking the bamboo root penetrating the earth degree of depth more than 5cm, the ethanol number of degrees of pomegranate wine are 12.5%.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (4)
1. one kind for grilled chicken wing carry fresh flavoring agent, it is characterised in that be made up of the raw material of following weight proportion: fresh bamboo root
100, pomegranate wine 1.2, ethylmaltol 1.5, silicon dioxide powder 0.16.
The most according to claim 1 carry fresh flavoring agent for grilled chicken wing, it is characterised in that: described fresh bamboo root takes and penetrates mud
The soil degree of depth bamboo root more than 5cm.
The most according to claim 1 carry fresh flavoring agent for grilled chicken wing, it is characterised in that: the ethanol number of degrees of described pomegranate wine
It is 12.5%.
The most according to claim 1 carry fresh flavoring agent for grilled chicken wing, it is characterised in that: the particle diameter of described silicon dioxide powder
It is distributed in 30-65 micron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650222.7A CN106262639A (en) | 2016-08-09 | 2016-08-09 | Fresh flavoring agent is carried for grilled chicken wing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610650222.7A CN106262639A (en) | 2016-08-09 | 2016-08-09 | Fresh flavoring agent is carried for grilled chicken wing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262639A true CN106262639A (en) | 2017-01-04 |
Family
ID=57667585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610650222.7A Pending CN106262639A (en) | 2016-08-09 | 2016-08-09 | Fresh flavoring agent is carried for grilled chicken wing |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1506373A (en) * | 2002-12-10 | 2004-06-23 | 杭州浙大力夫生物科技有限公司 | Composition, extraction process and use of total triterpene sapogenin extracted from bamboo |
| CN103549365A (en) * | 2013-10-23 | 2014-02-05 | 中盐安徽盐化集团股份有限公司 | Method for preparing edible salt added with bamboo ingredients |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN104172048A (en) * | 2014-06-30 | 2014-12-03 | 邓天华 | Nutritious bamboo juice seasoning and preparation method thereof |
| CN105685927A (en) * | 2016-02-18 | 2016-06-22 | 广东雅道生物科技有限公司 | Wing roasting material and method for preparing same |
-
2016
- 2016-08-09 CN CN201610650222.7A patent/CN106262639A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1506373A (en) * | 2002-12-10 | 2004-06-23 | 杭州浙大力夫生物科技有限公司 | Composition, extraction process and use of total triterpene sapogenin extracted from bamboo |
| CN103549365A (en) * | 2013-10-23 | 2014-02-05 | 中盐安徽盐化集团股份有限公司 | Method for preparing edible salt added with bamboo ingredients |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN104172048A (en) * | 2014-06-30 | 2014-12-03 | 邓天华 | Nutritious bamboo juice seasoning and preparation method thereof |
| CN105685927A (en) * | 2016-02-18 | 2016-06-22 | 广东雅道生物科技有限公司 | Wing roasting material and method for preparing same |
Non-Patent Citations (2)
| Title |
|---|
| 张锐等: "竹根的化学成分研究", 《时针国医国药》 * |
| 林林编著: "《现代食品消费手册》", 31 December 1995, 经济日报出版社 * |
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Application publication date: 20170104 |
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