CN107927693A - A kind of preparation method of chickens' extract - Google Patents
A kind of preparation method of chickens' extract Download PDFInfo
- Publication number
- CN107927693A CN107927693A CN201711318055.7A CN201711318055A CN107927693A CN 107927693 A CN107927693 A CN 107927693A CN 201711318055 A CN201711318055 A CN 201711318055A CN 107927693 A CN107927693 A CN 107927693A
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- China
- Prior art keywords
- chicken
- parts
- extract
- chickens
- slurries
- 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
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 68
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 claims abstract description 39
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 239000011573 trace mineral Substances 0.000 claims abstract description 18
- 235000013619 trace mineral Nutrition 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 239000008101 lactose Substances 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 230000029087 digestion Effects 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000015228 chicken nuggets Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 238000005469 granulation Methods 0.000 claims abstract description 6
- 230000003179 granulation Effects 0.000 claims abstract description 6
- 238000003307 slaughter Methods 0.000 claims abstract description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical group [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 10
- 229960005069 calcium Drugs 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 229910052725 zinc Inorganic materials 0.000 claims description 10
- 239000011701 zinc Substances 0.000 claims description 10
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 5
- 239000004227 calcium gluconate Substances 0.000 claims description 5
- 229960004494 calcium gluconate Drugs 0.000 claims description 5
- 235000013927 calcium gluconate Nutrition 0.000 claims description 5
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 5
- 239000011670 zinc gluconate Substances 0.000 claims description 5
- 235000011478 zinc gluconate Nutrition 0.000 claims description 5
- 229960000306 zinc gluconate Drugs 0.000 claims description 5
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 4
- 239000004222 ferrous gluconate Substances 0.000 description 4
- 235000013924 ferrous gluconate Nutrition 0.000 description 4
- 229960001645 ferrous gluconate Drugs 0.000 description 4
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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 provides a kind of preparation method of chickens' extract, is related to food processing field, it is characterised in that comprise the following steps：1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 3 95 DEG C, and digestion time is 100 150min, and chicken fat juice is collected in digestion process；3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, that is, obtain；The present invention keeps the original nutrition of chicken to greatest extent by reasonable step while flavor is ensured.
Description
Technical field
The present invention relates to food processing field, and in particular to plants the preparation method of chickens' extract one by one.
Background technology
Chicken essence seasoning is commonly called as chickens' extract.Chickens' extract as common complex type flavoring in a kind of life, be after common monosodium glutamate,
The 1980s starts the third generation delicate flavour flavouring risen after specially fresh monosodium glutamate.Chickens' extract is mainly main using chicken extract
Raw material, be aided with tasty agents (sodium glutamate and flavor core former times acid as flesh former times acid and bird battalion acid), and add excipient and spice or
The flavour enhancings such as food flavor, fumet are process through the process such as mix, pelletize and dry.Relative to the single delicate flavour mouthfeel of monosodium glutamate
For, because being furnished with other auxiliary materials, make chickens' extract not only have delicate flavour and also delicate flavour it is softer, mouthfeel is more mellow and fuller, plentiful, and fragrance
It is strong.Because of its distinctive fragrance and delicious taste, the favor of consumers in general, the life of domestic chicken essence seasoning are just being increasingly subject to
Production producer increases year by year, its yield expands rapidly, and product is exported to Hong Kong, south east asia and European and American countries etc..
The fat that the fragrance of chickens' extract is mainly derived from natural chicken meat is fragrant and meat is fragrant, is that other essence, spices institute are irreplaceable.
But the fragrance of chickens' extract is mainly derived from chicken extract at present, and Chicken extract is carried with new fresh chicken meat by infusion more at present
Juice, then concentration obtain.And infusion extraction of the juice is only capable of obtaining chicken small part, most of chicken is discarded after infusion,
It has lost the fragrance, flavour and nutritional ingredient of natural chicken meat.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of preparation method of chickens' extract, by reasonable step, keep
Maximum nutrition and flavor.
In order to achieve the above object, the present invention is achieved by the following technical programs：
A kind of preparation method of chickens' extract, comprises the following steps：
1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；
2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 93-95 DEG C,
Digestion time is 100-150min, and chicken fat juice is collected in digestion process；
3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；
4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, i.e.,
Obtain.
Further, the mass fraction of each component is respectively in the step 4)：30-35 parts of chicken slurries, glutamic acid
25-28 parts of sodium, 15-18 parts of salt, 6-12 parts of lactose, 5-8 parts of maltodextrin, 10-14 parts of potassium iodide, 5-8 parts of trace element.
Further, the trace element is ferrous iron, zinc, calcium.
Further, the ferrous iron, zinc, calcium are respectively by ferrous gluconate, zinc gluconate, calcium gluconate as load
Body adds.
Further, the mass fraction of each component is respectively in the step 4)：32 parts of chicken slurries, sodium glutamate 27
Part, 16 parts of salt, 10 parts of lactose, 6 parts of maltodextrin, 12 parts of potassium iodide, 6 parts of trace element.
The advantage of the invention is that：Present invention preserves whole fragrance of natural chicken meat, chickens' extract is set not only to maintain taste
The characteristics of delicious, has aromatic flavour concurrently again, is adapted to the people with different eating habits of each place to eat, and is ensureing flavor
Keep the original nutrition of chicken to greatest extent at the same time.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In, the technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention
Part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
All other embodiments obtained under the premise of creative work are made, belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of chickens' extract, comprises the following steps：
1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；
2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 93 DEG C, boiling
Time is 150min, and chicken fat juice is collected in digestion process；
3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；
4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, i.e.,
Obtain.
Further, the mass fraction of each component is respectively in the step 4)：30 parts of chicken slurries, sodium glutamate 28
Part, 15 parts of salt, 12 parts of lactose, 5 parts of maltodextrin, 14 parts of potassium iodide, 5 parts of trace element.
Further, the trace element is ferrous iron, zinc, calcium.
Further, the ferrous iron, zinc, calcium are respectively by ferrous gluconate, zinc gluconate, calcium gluconate as load
Body adds.
Embodiment 2
A kind of preparation method of chickens' extract, comprises the following steps：
1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；
2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 95 DEG C, boiling
Time is 100min, and chicken fat juice is collected in digestion process；
3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；
4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, i.e.,
Obtain.
Further, the mass fraction of each component is respectively in the step 4)：35 parts of chicken slurries, sodium glutamate 25
Part, 18 parts of salt, 6 parts of lactose, 8 parts of maltodextrin, 10 parts of potassium iodide, 8 parts of trace element.
Further, the trace element is ferrous iron, zinc, calcium.
Further, the ferrous iron, zinc, calcium are respectively by ferrous gluconate, zinc gluconate, calcium gluconate as load
Body adds.
Embodiment 3
A kind of preparation method of chickens' extract, comprises the following steps：
1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；
2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 94 DEG C, boiling
Time is 120min, and chicken fat juice is collected in digestion process；
3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；
4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, i.e.,
Obtain.
Further, the mass fraction of each component is respectively in the step 4)：32 parts of chicken slurries, sodium glutamate 26
Part, 16 parts of salt, 10 parts of lactose, 6 parts of maltodextrin, 12 parts of potassium iodide, 6 parts of trace element.
Further, the trace element is ferrous iron, zinc, calcium.
Further, the ferrous iron, zinc, calcium are respectively by ferrous gluconate, zinc gluconate, calcium gluconate as load
Body adds.
The advantage of the invention is that：Present invention preserves whole fragrance of natural chicken meat, chickens' extract is set not only to maintain taste
The characteristics of delicious, has aromatic flavour concurrently again, is adapted to the people with different eating habits of each place to eat, and is ensureing flavor
Keep the original nutrition of chicken to greatest extent at the same time.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those
Element, but also including other elements that are not explicitly listed, or further include as this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Also there are other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (5)
1. a kind of preparation method of chickens' extract, it is characterised in that comprise the following steps：
1) old hen of mountainous region free-ranging is selected, stripping and slicing is cleaned after slaughtering, it is spare；
2) after chicken nugget is mixed with ginger, garlic, spice, it is put into steamer and carries out boiling, temperature is maintained at 3-95 DEG C, during boiling
Between be 100-150min, and in digestion process collect chicken fat juice；
3) it will be crushed after chicken fat juice and mixing and chicken slurries be made；
4) chicken slurries, sodium glutamate, salt, lactose, maltodextrin, potassium iodide, trace element are mixed, granulation, that is, obtain.
A kind of 2. preparation method of chickens' extract as claimed in claim 1, it is characterised in that the matter of each component in the step 4)
Measuring number is respectively：30-35 parts of chicken slurries, 25-28 parts of sodium glutamate, 15-18 parts of salt, 6-12 parts of lactose, maltodextrin
5-8 parts, 10-14 parts of potassium iodide, 5-8 parts of trace element.
A kind of 3. preparation method of chickens' extract as claimed in claim 1, it is characterised in that the trace element is ferrous iron, zinc,
Calcium.
4. a kind of preparation method of chickens' extract as claimed in claim 3, it is characterised in that the ferrous iron, zinc, calcium are respectively by grape
Saccharic acid ferrous iron, zinc gluconate, calcium gluconate are added as carrier.
A kind of 5. preparation method of chickens' extract as claimed in claim 2, it is characterised in that the matter of each component in the step 4)
Measuring number is respectively：32 parts of chicken slurries, 27 parts of sodium glutamate, 16 parts of salt, 10 parts of lactose, 6 parts of maltodextrin, potassium iodide 12
Part, 6 parts of trace element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711318055.7A CN107927693A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of chickens' extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711318055.7A CN107927693A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of chickens' extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927693A true CN107927693A (en) | 2018-04-20 |
Family
ID=61942725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711318055.7A Pending CN107927693A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of chickens' extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927693A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132859A (en) * | 2011-02-22 | 2011-07-27 | 四川金宫川派味业有限公司 | Method for preparing chicken essence and chicken essence prepared by same |
| CN102948726A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Low-salt chicken essence and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711318055.7A patent/CN107927693A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132859A (en) * | 2011-02-22 | 2011-07-27 | 四川金宫川派味业有限公司 | Method for preparing chicken essence and chicken essence prepared by same |
| CN102948726A (en) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | Low-salt chicken essence and preparation method thereof |
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Application publication date: 20180420 |