CN1081842A - Condiment for cooking champignon chicken - Google Patents
Condiment for cooking champignon chicken Download PDFInfo
- Publication number
- CN1081842A CN1081842A CN93111449A CN93111449A CN1081842A CN 1081842 A CN1081842 A CN 1081842A CN 93111449 A CN93111449 A CN 93111449A CN 93111449 A CN93111449 A CN 93111449A CN 1081842 A CN1081842 A CN 1081842A
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- chicken
- champignon
- cooking
- condiment
- mushroom
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Abstract
A kind of natural flavouring condiment for cooking champignon chicken, it adopts fresh chicken meat, mushroom, ginger and other batching monosodium glutamate, salt, fructose and antistaling agent nucleotides to be mixed and made into.It contains the element such as nearly 20 seed amino acids, multivitamin and calcium, phosphorus, iron, zinc, selenium of needed by human body, also containing anti-cancer, antidotal nutritive and health protection components such as lentinan, eritadenine and nucleotides, is a kind of safe, nontoxic, nutritious natural flavouring.
Description
The present invention relates to a kind of natural flavouring, particularly a kind of condiment for cooking champignon chicken.
Flavouring is a constantly progressive aspect of human sciences, also is the product that people's living standard improves constantly.Since proposing for the first time monosodium glutamate, sodium glutamate by the mankind from marine product, its making develops into bacterial fermentation by original proteolysis, and production cost reduces greatly.Along with the progress of society, the human living standard improves constantly, and food by the original type of having enough, taste type, is developed into requiring existing good mouthfeel now, and abundant nutrition is arranged again.Thereby the natural condiment containing of development.Have a few solid-state flavouring on the market, but its seasoning poor effect more there is not liquid nutrient condiments.
The condiment for cooking champignon chicken that the purpose of this invention is to provide a kind of being rich in nutrition composition of liquid state.
Task of the present invention realizes with following mode: it is mixed and made into fresh chicken meat, mushroom, ginger and salt, monosodium glutamate, fructose, nucleotides.The fresh chicken meat consumption is the 9%-11% of condiment for cooking champignon chicken finished weight.The mushroom consumption is the 0.5%-1.5% of condiment for cooking champignon chicken finished weight.Its manufacturing process is fresh chicken meat, mushroom, ginger is first stews in pressure cooker, take out after the former soup standby, the slag of fresh chicken meat and mushroom is added hydrochloric acid hydrolysis, again with the hydrolyzate filter and remove residue, again filtered fluid is added the alkali neutralization, former soup and neutralizer are mixed, add salt, monosodium glutamate, fructose, nucleotides and an amount of water more in proportion and evenly mix, promptly make finished product stoste.
Condiment for cooking champignon chicken delicious flavour, pure, nutritious, and contain the element such as nearly 20 seed amino acids, multivitamin and calcium, phosphorus, iron, selenium of needed by human, adopt natural mushroom to make raw material, also contain anti-cancer, anti-ageing healthcare compositions such as lentinan, fragrant fast cry of certain animals and nucleotides, have delaying skin and organ aging, maintenance skin plump, reduce amnesia and elderly dementia's disease incidence, can reduce cholesterol, prevent artery sclerosis, strengthen cellular immune function, stronger anticancer and preventing cold effect is arranged.Owing to do not add artificial color, but lean on the natural colouring matter of mushroom own, so condiment for cooking champignon chicken still is safe, nontoxic, nutritious natural flavouring.
Below this condiment for cooking champignon chicken is described in further detail: the concentration of condiment for cooking champignon chicken can suitably change according to different work of the requirement of different regions people's habits and customs taste.List the formula for raw stock of present Chinese home products below: percentage by weight is to be benchmark with the condiment for cooking champignon chicken finished weight.Listed various raw material percentages all is the percentage of finished weight.Fresh chicken meat 9%-11%, dried thin mushroom 0.5%-1.5%, salt 12%-16%, monosodium glutamate 8%-11%, antistaling agent nucleotides 0.2%-0.4%, fructose 8%-11%, ginger 4%-6%, water 45%-55%.
Its production technology is: fresh chicken meat, mushroom and the ginger cleaned are put into pressure cooker stewed 4 hours, emit former soup standby then.The slag of staying in the pot added hydrochloric acid hydrolysis 20 hours, the hydrolysis filtration that finishes, the slag that does not have complete hydrolysis is removed, hydrolyzate adds soda ash neutralization, then the hydrolyzate after the neutralization is put into mixer together with soup and adds other raw material salt, monosodium glutamate, fructose, nucleotides and suitable quantity of water to the capacity of regulation and stir even condiment for cooking champignon chicken stoste.Detect through testing department, the qualified sterilization that carries out disinfection of stoste can be dispatched from the factory by filling bottle vanning warehouse-in again.
Claims (4)
1, a kind of natural flavouring condiment for cooking champignon chicken is characterized in that being mixed and made into juice and salt, monosodium glutamate, fructose, the nucleotides antistaling agent of fresh chicken meat, mushroom, ginger.
2,, it is characterized in that the fresh chicken meat consumption is the 9-11% of condiment for cooking champignon chicken finished weight according to the described condiment for cooking champignon chicken of claim 1.
3,, it is characterized in that the mushroom consumption is the 0.5-1.5% of condiment for cooking champignon chicken finished weight according to the described condiment for cooking champignon chicken of claim 1.
4, according to the described condiment for cooking champignon chicken manufacturing process of claim 1, it is characterized in that fresh chicken meat, mushroom, Jiang Jiashui are stewed in pressure cooker, it is standby to take out this former soup, the slag of remainder is added hydrochloric acid hydrolysis, with the hydrolyzate filter and remove residue, again filtered fluid is added the alkali neutralization again, former soup and neutralizer are mixed, add salt, monosodium glutamate, fructose, nucleotides and suitable quantity of water more in proportion and evenly mix, promptly make stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111449A CN1081842A (en) | 1993-06-12 | 1993-06-12 | Condiment for cooking champignon chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111449A CN1081842A (en) | 1993-06-12 | 1993-06-12 | Condiment for cooking champignon chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1081842A true CN1081842A (en) | 1994-02-16 |
Family
ID=4989232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93111449A Pending CN1081842A (en) | 1993-06-12 | 1993-06-12 | Condiment for cooking champignon chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081842A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181540A (en) * | 2011-12-31 | 2013-07-03 | 石代勇 | Preparation method of chicken mushroom essence condiment |
| CN103519119A (en) * | 2013-09-26 | 2014-01-22 | 朱奕 | Composite soup block condiment with function of improving digestion and preparation method thereof |
| CN105124514A (en) * | 2015-08-27 | 2015-12-09 | 湖南省汇湘轩生物科技有限公司 | Three-delicacy mushroom soup flavor paste essence and preparation method thereof |
-
1993
- 1993-06-12 CN CN93111449A patent/CN1081842A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181540A (en) * | 2011-12-31 | 2013-07-03 | 石代勇 | Preparation method of chicken mushroom essence condiment |
| CN103519119A (en) * | 2013-09-26 | 2014-01-22 | 朱奕 | Composite soup block condiment with function of improving digestion and preparation method thereof |
| CN105124514A (en) * | 2015-08-27 | 2015-12-09 | 湖南省汇湘轩生物科技有限公司 | Three-delicacy mushroom soup flavor paste essence and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Applicant after: Xiangtan excellent industrial Limited by Share Ltd natural seasoning factory Applicant before: Natural Condiment Factory, Xiangtan City |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: NATURAL CONDIMENT FACTORY, XIANGTAN CITY TO: XIANGTAN ZHUOYUE INDUSTRY CO., LTD., NATURAL CONDIMENT FACTORY |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |