CN107853663A - A kind of fermented bean curd chicken essence seasoning and preparation method thereof - Google Patents
A kind of fermented bean curd chicken essence seasoning and preparation method thereof Download PDFInfo
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- CN107853663A CN107853663A CN201711280064.1A CN201711280064A CN107853663A CN 107853663 A CN107853663 A CN 107853663A CN 201711280064 A CN201711280064 A CN 201711280064A CN 107853663 A CN107853663 A CN 107853663A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 88
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 81
- 239000000284 extract Substances 0.000 claims abstract description 48
- 241000238557 Decapoda Species 0.000 claims abstract description 36
- 244000000626 Daucus carota Species 0.000 claims abstract description 21
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000002773 nucleotide Substances 0.000 claims abstract description 13
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 9
- 238000007689 inspection Methods 0.000 claims description 24
- 229910052736 halogen Inorganic materials 0.000 claims description 12
- 150000002367 halogens Chemical class 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000014101 wine Nutrition 0.000 claims description 12
- 241000235395 Mucor Species 0.000 claims description 6
- 240000006394 Sorghum bicolor Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 6
- 230000003179 granulation Effects 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005453 pelletization Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 6
- 229910052791 calcium Inorganic materials 0.000 abstract description 6
- 235000001465 calcium Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 229910052742 iron Inorganic materials 0.000 abstract description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 3
- 229930003451 Vitamin B1 Natural products 0.000 abstract description 3
- 229930003471 Vitamin B2 Natural products 0.000 abstract description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229960002477 riboflavin Drugs 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 229960003495 thiamine Drugs 0.000 abstract description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 3
- 235000019155 vitamin A Nutrition 0.000 abstract description 3
- 239000011719 vitamin A Substances 0.000 abstract description 3
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 3
- 239000011691 vitamin B1 Substances 0.000 abstract description 3
- 235000019164 vitamin B2 Nutrition 0.000 abstract description 3
- 239000011716 vitamin B2 Substances 0.000 abstract description 3
- 229940045997 vitamin a Drugs 0.000 abstract description 3
- 239000000341 volatile oil Substances 0.000 abstract description 3
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- -1 element Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 present invention proposes a kind of fermented bean curd chicken essence seasoning and preparation method thereof, and its raw material includes following components by weight：10 30 parts of fermented bean curd, 10 20 parts of chicken meal, 5 10 parts of white granulated sugar, 26 parts of the sapidity nucleotide disodium, 5 15 parts of edible salt, 5 15 parts of starch, 30 60 parts of monosodium glutamate, 14 parts of flavoring essence.The present invention adds Chinese tradition cuisines fermented bean curd in chickens' extract, used fermented bean curd is preserved red beancurd, it is a kind of fermented bean curd the most traditional, contain a variety of nutritions, mellow in taste, unique flavor, dried small shrimp is added in chickens' extract simultaneously, iron in dried small shrimp, calcium, phosphorus content enriches, and there is the distinctive delicate flavour of seafood, improve the taste of chickens' extract, carrot is rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, the nutritional ingredients such as iron, the carrot juice added in chickens' extract can enrich the nutrition of chickens' extract, people are met for mouthfeel and the demand of nutrition.
Description
Technical field
The present invention relates to food-making technology field, specially a kind of fermented bean curd chicken essence seasoning and preparation method thereof.
Background technology
Chickens' extract be added on the basis of monosodium glutamate made of chemical condiment, be in people's daily life commonly use flavouring.
Fermented bean curd is then the characteristic Traditional Folk cuisines that thousands of years are spread in China, is one of unfailing delicious food.Existing chickens' extract
Most of taste is single, and nutrition is less, it is impossible to meets the needs of people are for mouthfeel and nutrition, therefore proposes a kind of fermented bean curd chickens' extract
Flavoring and preparation method thereof.
The content of the invention
The technical problem to be solved in the present invention is to overcome the defects of existing, there is provided a kind of fermented bean curd chicken essence seasoning and its preparation
Method, effectively can solve the problems, such as in background technology.
To achieve the above object, the present invention proposes：A kind of fermented bean curd chicken essence seasoning, its raw material include with the following group by weight
Point：Fermented bean curd 10-30 parts, chicken meal 10-20 parts, white granulated sugar 5-10 parts, the sapidity nucleotide disodium 2-6 parts, edible salt 5-15 parts, form sediment
Powder 5-15 parts, monosodium glutamate 30-60 parts, flavoring essence 1-4 parts.
As a preferred technical solution of the present invention：Fermented bean curd used is preserved red beancurd, in preserved red beancurd precentagewise include with
Lower component：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%.
As a preferred technical solution of the present invention：Its raw material also includes dried small shrimp 10-20 parts, carrot 5-15 parts.
The present invention also provides a kind of preparation method of fermented bean curd chicken essence seasoning：
S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted
System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it
Sealed pickling afterwards；
S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；
S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；
S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；
S5）Dispensing mixes：By chicken meal 10-20 parts, white granulated sugar 5-10 parts, the sapidity nucleotide disodium 2-6 parts, edible salt 10-30
Part, starch 5-15 parts, monosodium glutamate 50-100 parts, it is put into after the mixing of flavoring essence 1-4 parts in mixer；
S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；
S7）Granulation：Raw material after stirring is put into granulator, granular chickens' extract is made；
S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；
S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；
S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
As a preferred technical solution of the present invention：The manufactured granular a diameter of 1mm- of chickens' extract in pelletization
2mm。
Compared with prior art, the beneficial effects of the invention are as follows：The present invention adds the corruption of Chinese tradition cuisines in chickens' extract
Breast, used fermented bean curd are preserved red beancurd, are a kind of fermented bean curd the most traditional, only containing a variety of nutritions, mellow in taste, flavor
Spy, while dried small shrimp is added in chickens' extract, iron, calcium, the phosphorus content in dried small shrimp enrich, and have the distinctive delicate flavour of seafood, lifting
The taste of chickens' extract, carrot is rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, cyanine
The nutritional ingredients such as element, calcium, iron, the carrot juice added in chickens' extract can enrich the nutrition of chickens' extract, meet people for mouthfeel and
The demand of nutrition.
Brief description of the drawings
Fig. 1 is a kind of preparation flow figure of fermented bean curd chicken essence seasoning of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：
A kind of fermented bean curd chicken essence seasoning, its raw material include following components by weight：10 parts of fermented bean curd, fermented bean curd used are preserved red beancurd,
Precentagewise includes following components in preserved red beancurd：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%, chicken meal
10 parts, 5 parts of white granulated sugar, the sapidity nucleotide disodium 2,5 parts of edible salt, 5 parts of starch, 30 parts of monosodium glutamate, 1 part of flavoring essence, its raw material
Also include 10 parts of dried small shrimp, 5 parts of carrot.
A kind of preparation method of fermented bean curd chicken essence seasoning, comprises the following steps：
S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted
System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it
Sealed pickling afterwards；
S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；
S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；
S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；
S5）Dispensing mixes：By 10 parts of chicken meal, 5 parts of white granulated sugar, the sapidity nucleotide disodium 2,5 parts of edible salt, 5 parts of starch, monosodium glutamate
30 parts, it is put into after 1 part of mixing of flavoring essence in mixer；
S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；
S7）Granulation：Raw material after stirring is put into granulator, is made granular chickens' extract, made of in pelletization
The a diameter of 1mm-2mm of granular chickens' extract；
S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；
S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；
S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
Embodiment two：
A kind of fermented bean curd chicken essence seasoning, its raw material include following components by weight：30 parts of fermented bean curd, fermented bean curd used are preserved red beancurd,
Precentagewise includes following components in preserved red beancurd：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%, chicken meal
20 parts, 10 parts of white granulated sugar, 6 parts of the sapidity nucleotide disodium, 15 parts of edible salt, 15 parts of starch, 60 parts of monosodium glutamate, 4 parts of flavoring essence, its
Raw material also includes 20 parts of dried small shrimp, 15 parts of carrot.
A kind of preparation method of fermented bean curd chicken essence seasoning, comprises the following steps：
S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted
System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it
Sealed pickling afterwards；
S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；
S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；
S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；
S5）Dispensing mixes：By 20 parts of chicken meal, 10 parts of white granulated sugar, 6 parts of the sapidity nucleotide disodium, 15 parts of edible salt, starch 15
Part, 60 parts of monosodium glutamate, it is put into after 4 parts of mixing of flavoring essence in mixer；
S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；
S7）Granulation：Raw material after stirring is put into granulator, is made granular chickens' extract, made of in pelletization
The a diameter of 1mm-2mm of granular chickens' extract；
S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；
S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；
S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
Embodiment three：
A kind of fermented bean curd chicken essence seasoning, its raw material include following components by weight：18 parts of fermented bean curd, fermented bean curd used are preserved red beancurd,
Precentagewise includes following components in preserved red beancurd：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%, chicken meal
14 parts, 7 parts of white granulated sugar, 3 parts of the sapidity nucleotide disodium, 9 parts of edible salt, 9 parts of starch, 45 parts of monosodium glutamate, 2 parts of flavoring essence, it is former
Material also includes 13 parts of dried small shrimp, 9 parts of carrot.
A kind of preparation method of fermented bean curd chicken essence seasoning, comprises the following steps：
S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted
System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it
Sealed pickling afterwards；
S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；
S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；
S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；
S5）Dispensing mixes：By 14 parts of chicken meal, 7 parts of white granulated sugar, 3 parts of the sapidity nucleotide disodium, 9 parts of edible salt, 9 parts of starch, taste
45 parts of essence, it is put into after 2 parts of mixing of flavoring essence in mixer；
S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；
S7）Granulation：Raw material after stirring is put into granulator, is made granular chickens' extract, made of in pelletization
The a diameter of 1mm-2mm of granular chickens' extract；
S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；
S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；
S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
Example IV：
A kind of fermented bean curd chicken essence seasoning, its raw material include following components by weight：25 parts of fermented bean curd, fermented bean curd used are preserved red beancurd,
Precentagewise includes following components in preserved red beancurd：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%, chicken meal
18 parts, 9 parts of white granulated sugar, 5 parts of the sapidity nucleotide disodium, 13 parts of edible salt, 13 parts of starch, 55 parts of monosodium glutamate, 3 parts of flavoring essence, its
Raw material also includes 18 parts of dried small shrimp, 13 parts of carrot.
A kind of preparation method of fermented bean curd chicken essence seasoning, comprises the following steps：
S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted
System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it
Sealed pickling afterwards；
S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；
S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；
S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；
S5）Dispensing mixes：By 18 parts of chicken meal, 9 parts of white granulated sugar, 5 parts of the sapidity nucleotide disodium, 13 parts of edible salt, 13 parts of starch,
55 parts of monosodium glutamate, it is put into after 3 parts of mixing of flavoring essence in mixer；
S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；
S7）Granulation：Raw material after stirring is put into granulator, is made granular chickens' extract, made of in pelletization
The a diameter of 1mm-2mm of granular chickens' extract；
S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；
S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；
S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
Benefit of the present invention：The present invention adds Chinese tradition cuisines fermented bean curd in chickens' extract, and used fermented bean curd is preserved red beancurd,
It is a kind of fermented bean curd the most traditional, containing a variety of nutritions, mellow in taste, unique flavor, while shrimp is added in chickens' extract
Skin, iron, calcium, phosphorus content in dried small shrimp enrich, and have the distinctive delicate flavour of seafood, improve the taste of chickens' extract, carrot is rich in sugar
The nutritional ingredients such as class, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron, chickens' extract
The carrot juice of middle addition can enrich the nutrition of chickens' extract, meet people for mouthfeel and the demand of nutrition.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
- A kind of 1. fermented bean curd chicken essence seasoning, it is characterised in that：Its raw material includes following components by weight：Fermented bean curd 10-30 parts, chicken Digested tankage 10-20 parts, white granulated sugar 5-10 parts, the sapidity nucleotide disodium 2-6 parts, edible salt 5-15 parts, starch 5-15 parts, monosodium glutamate 30- 60 parts, flavoring essence 1-4 parts.
- A kind of 2. fermented bean curd chicken essence seasoning according to claim 1, it is characterised in that：Fermented bean curd used is preserved red beancurd, red corruption Precentagewise includes following components in breast：Protein 15%-30%, edible salt 10%, wine 12%, spice 2%-5%.
- A kind of 3. fermented bean curd chicken essence seasoning according to claim 1, it is characterised in that：Its raw material also includes dried small shrimp 10-20 Part, carrot 5-15 parts.
- A kind of 4. preparation method of fermented bean curd chicken essence seasoning, it is characterised in that：Comprise the following steps：S1）Fermented bean curd makes：Under conditions of rigorous aseptic, excellent mucor strain is directly seeded on bean curd, it is then plus salted System, makes thumbnail be hardened, and then plus halogen soup bottling, halogen soup used include 12% cooking wine or yellow rice wine or rice wine or liquor made from sorghum, it Sealed pickling afterwards；S2）Fermented bean curd processing：The fermented bean curd pickled is subjected to drying and processing, then chopping is ground into powdery；S3）Dried small shrimp processing：Fresh dry and comfortable dried small shrimp is selected, dried small shrimp is pulverized using special grinder；S4）Carrot is handled：From the carrot that fresh, full, color and luster are healthy, squeezed the juice after cleaning peeling；S5）Dispensing mixes：By chicken meal 10-20 parts, white granulated sugar 5-10 parts, the sapidity nucleotide disodium 2-6 parts, edible salt 10-30 Part, starch 5-15 parts, monosodium glutamate 50-100 parts, it is put into after the mixing of flavoring essence 1-4 parts in mixer；S6）Mix：The fermented bean curd of powdery and dried small shrimp are put into mixer, pour into carrot juice, is sufficiently stirred；S7）Granulation：Raw material after stirring is put into granulator, granular chickens' extract is made；S8）Dry：Granular chickens' extract will be made it will be put into drier special and will be dried；S9）Examine：Quality inspection and sanitary inspection are carried out to dried chickens' extract；S10）Packaging：The all qualified chickens' extract of quality inspection and sanitary inspection is packaged using special purpose packaging machine.
- A kind of 5. preparation method of fermented bean curd chicken essence seasoning according to claim 4, it is characterised in that：Made in pelletization Into a diameter of 1mm-2mm of granular chickens' extract.
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| CN106072420A (en) * | 2016-06-20 | 2016-11-09 | 张家港市桃源食品有限公司 | One adds calcium chicken essence and preparation method thereof |
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| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
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