CN109511902A - A kind of preparation method of Salt roasted chicken compounding thick gravy - Google Patents
A kind of preparation method of Salt roasted chicken compounding thick gravy Download PDFInfo
- Publication number
- CN109511902A CN109511902A CN201811536656.XA CN201811536656A CN109511902A CN 109511902 A CN109511902 A CN 109511902A CN 201811536656 A CN201811536656 A CN 201811536656A CN 109511902 A CN109511902 A CN 109511902A
- Authority
- CN
- China
- Prior art keywords
- thick gravy
- stew
- roasted chicken
- salt roasted
- soy sauce
- 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
- 235000013882 gravy Nutrition 0.000 title claims abstract description 277
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 179
- 150000003839 salts Chemical class 0.000 title claims abstract description 159
- 238000013329 compounding Methods 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 120
- 235000013547 stew Nutrition 0.000 claims abstract description 120
- 238000000034 method Methods 0.000 claims description 36
- 238000001802 infusion Methods 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 25
- 244000163122 Curcuma domestica Species 0.000 claims description 21
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 21
- 235000003373 curcuma longa Nutrition 0.000 claims description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 21
- 239000004223 monosodium glutamate Substances 0.000 claims description 21
- 235000013976 turmeric Nutrition 0.000 claims description 21
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 150000001875 compounds Chemical class 0.000 claims description 18
- 240000007232 Illicium verum Species 0.000 claims description 13
- 235000008227 Illicium verum Nutrition 0.000 claims description 13
- 230000008719 thickening Effects 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 46
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 230000000050 nutritive effect Effects 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000005714 functional activity Effects 0.000 abstract description 5
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 153
- 239000000654 additive Substances 0.000 description 63
- 230000000996 additive effect Effects 0.000 description 63
- 235000001014 amino acid Nutrition 0.000 description 45
- 229940024606 amino acid Drugs 0.000 description 45
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 36
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- 239000000706 filtrate Substances 0.000 description 23
- 239000011435 rock Substances 0.000 description 20
- 241000395033 Kaempferia Species 0.000 description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 18
- 229910052757 nitrogen Inorganic materials 0.000 description 18
- 239000011780 sodium chloride Substances 0.000 description 18
- 230000008569 process Effects 0.000 description 15
- 239000000047 product Substances 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 11
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 10
- 238000001816 cooling Methods 0.000 description 10
- 230000000857 drug effect Effects 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 9
- OQEBBZSWEGYTPG-UHFFFAOYSA-N 3-aminobutanoic acid Chemical compound CC(N)CC(O)=O OQEBBZSWEGYTPG-UHFFFAOYSA-N 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 8
- 238000010828 elution Methods 0.000 description 8
- 235000020776 essential amino acid Nutrition 0.000 description 8
- 239000003797 essential amino acid Substances 0.000 description 8
- 210000000697 sensory organ Anatomy 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 5
- 239000004475 Arginine Substances 0.000 description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 4
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 4
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 4
- SUHOOTKUPISOBE-UHFFFAOYSA-N O-phosphoethanolamine Chemical compound NCCOP(O)(O)=O SUHOOTKUPISOBE-UHFFFAOYSA-N 0.000 description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 4
- 235000009697 arginine Nutrition 0.000 description 4
- 235000003704 aspartic acid Nutrition 0.000 description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 4
- 229960003067 cystine Drugs 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 235000013922 glutamic acid Nutrition 0.000 description 4
- 239000004220 glutamic acid Substances 0.000 description 4
- 229930182817 methionine Natural products 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- CQOVPNPJLQNMDC-ZETCQYMHSA-N carnosine Chemical compound [NH3+]CCC(=O)N[C@H](C([O-])=O)CC1=CNC=N1 CQOVPNPJLQNMDC-ZETCQYMHSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- VAJVDSVGBWFCLW-UHFFFAOYSA-N 3-Phenyl-1-propanol Chemical compound OCCCC1=CC=CC=C1 VAJVDSVGBWFCLW-UHFFFAOYSA-N 0.000 description 2
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 description 2
- 108010087806 Carnosine Proteins 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- CQOVPNPJLQNMDC-UHFFFAOYSA-N N-beta-alanyl-L-histidine Natural products NCCC(=O)NC(C(O)=O)CC1=CN=CN1 CQOVPNPJLQNMDC-UHFFFAOYSA-N 0.000 description 2
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 229960000250 adipic acid Drugs 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical compound CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 2
- 229940044199 carnosine Drugs 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000008094 contradictory effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N hexanedioic acid Natural products OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229960000310 isoleucine Drugs 0.000 description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 239000004474 valine Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LUTLAXLNPLZCOF-UHFFFAOYSA-N 1-Methylhistidine Natural products OC(=O)C(N)(C)CC1=NC=CN1 LUTLAXLNPLZCOF-UHFFFAOYSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- YPWSLBHSMIKTPR-UHFFFAOYSA-N Cystathionine Natural products OC(=O)C(N)CCSSCC(N)C(O)=O YPWSLBHSMIKTPR-UHFFFAOYSA-N 0.000 description 1
- ILRYLPWNYFXEMH-UHFFFAOYSA-N D-cystathionine Natural products OC(=O)C(N)CCSCC(N)C(O)=O ILRYLPWNYFXEMH-UHFFFAOYSA-N 0.000 description 1
- ILRYLPWNYFXEMH-WHFBIAKZSA-N L-cystathionine Chemical compound [O-]C(=O)[C@@H]([NH3+])CCSC[C@H]([NH3+])C([O-])=O ILRYLPWNYFXEMH-WHFBIAKZSA-N 0.000 description 1
- BRMWTNUJHUMWMS-LURJTMIESA-N N(tele)-methyl-L-histidine Chemical compound CN1C=NC(C[C@H](N)C(O)=O)=C1 BRMWTNUJHUMWMS-LURJTMIESA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000005669 field effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000935 solvent evaporation Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation methods of Salt roasted chicken compounding thick gravy.The present invention filters Salt roasted chicken thick gravy after stew in soy sauce, adjusts pH, and concentration thick gravy is obtained after concentration, and concentration thick gravy is compounded with Salt roasted chicken thick gravy is newly prepared, Salt roasted chicken compounding thick gravy can be obtained.The preparation method carries out concentration compounding to Salt roasted chicken thick gravy of the stew in soy sauce after multiple, overcomes and recycles difficult problem in thick gravy production process, while reducing the loss of thick gravy nutritive value and volume, increases the nutritive value and functional activity of thick gravy；In addition, the problem of environmental pollution as caused by discarded thick gravy can be effectively relieved.The type of free amino acid is more in the compounding thick gravy, and flavour is abundant, and nutritive value is high, provide standardized thick gravy formula, it ensures that the quality of different batches of product is stablized, to realize that the standardization of product, industrialized production provide test basis and technical support, can be applicable on a large scale.
Description
Technical field
The invention belongs to food processing technology fields, more particularly, to a kind of preparation method of Salt roasted chicken compounding thick gravy.
Background technique
The important procedure of the baked class poultry product processing of stew in soy sauce Shi Yan, and determine the key link of product special flavour.Stew in soy sauce master
It to carry out, a certain amount of water be injected in pot, then by food additives such as spice, capsicum, tasty agents, pigments in jacketed pan
It is proportionally added into water and is boiled into thick gravy, the meat products after being pickled, being precooked then is put into jacketed pan thermophilic digestion to 8 one-tenth
It is ripe, it picks up, has suffered the completion of stew in soy sauce process.The manufacturer of the baked meat products of , Yan is still " abiding by ancient legal system " when practical operation, by halogen
The repeated multiple times use of thick gravy after system.Thick gravy is after long-time infusion repeatedly, and solable matter more and more dissolves in raw material
In thick gravy, make it have unique flavor, but during infusion due to the Reusability of thick gravy, repeatedly heat treatment etc. originals
Cause changes greatly the concentration of flavor substance in thick gravy, and the product mouthfeel for causing different time to be boiled is deep or light different, flavor
Otherness is big, severely impacts standardization, the industrialized production of the baked birds meat products of Yan.In addition, thick gravy nothing after multiple utilize
Method carries out recycling and reusing, is often inexpensively sold to feed manufacturing emterprise, or even as waste discharge, not only causes largely to seek
It supports substance to be lost, also causes problem of environmental pollution.
Vacuum concentration technology is to form vacuum state by way of pumping decompression, under environment under low pressure, solution boiling point drop
Low, solvent vaporizes at relatively low temperatures, to make the method for concentration of rapid solvent evaporation.The advantages of this method is concentration journey
Degree is deep, and concentration time is short, and production cost is low, since vapourizing temperature is low, can reduce the loss of nutritional ingredient, keeps preferable and produces
Quality is a kind of condensing mode being widely used in industrial production.Currently, existing scholar grinds concentrated soup base
Study carefully.The concentration of thick gravy utilizes physical means, under certain condition, reduces body while reducing loss of effective components as far as possible
Product, in order to save.Thick gravy after concentration, not only volume is reduced, convenient for saving, and nutriment and flavor in thick gravy
Matter concentration increases, and carries out quantitative allotment convenient for the thick gravy to other stew in soy sauce numbers.
Amino acid, the low percentages of protein of Salt roasted chicken thick gravy are newly prepared, the type of flavor substance is few and content is low, makes
Product nutritive value after stew in soy sauce is lower, and flavor is not mellow and full full enough.Application No. is CN201310518965.5 in the prior art
Patent application disclose a kind of Salt roasted chicken flavor nutritious flavouring powder preparation method, but be with Salt roasted chicken in the existing patent
Leftover bits and pieces chicken bone, meat mincing and the thick gravy generated in production process, which is used cooperatively, is used as raw material, using autoclaving and finely pulverized
Means obtain nutritional flavouring agent, for newly prepare Salt roasted chicken thick gravy nutritive value is lower, flavor is not good enough, and halogen
The flavor substance concentration in thick gravy after system is multiple changes greatly, so that the stable product quality of different batches is poor, flavor difference
The technical solution of big problem.
Always there is loss of effective components in existing concentration thick gravy and volume is difficult to the contradictory problems of reduction simultaneously, the day of one's doom
Make its application.Loss of effective components and volume are difficult to the contradictory problems of reduction simultaneously, are still this research field and most challenge
Property one of project, and concentration thick gravy promotes and applies one of urgent problem to be solved.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the defect of the above-mentioned prior art and deficiencies, and it is multiple to provide a kind of Salt roasted chicken
Preparation method with thick gravy.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The present invention provides a kind of preparation methods of Salt roasted chicken compounding thick gravy, and Salt roasted chicken thick gravy after stew in soy sauce is filtered, and adjust
PH obtains concentration thick gravy after concentration, concentration thick gravy is compounded with Salt roasted chicken thick gravy is newly prepared, it is multiple that Salt roasted chicken can be obtained
With thick gravy；Wherein, newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy is concentrated and newly prepares Salt roasted chicken thick gravy
Compound proportion is 3%~18%.
This method be prepared Salt roasted chicken compounding thick gravy it is full of nutrition, essential amino acid, Fresh ear field and
The content of drug effect amino acid increases, and increases the nutritive value, functional activity and flavor for newly preparing Salt roasted chicken thick gravy, both guaranteed
The nutritive value of product itself, and it is able to maintain that the quality of product is stablized.
Preferably, the concentration thick gravy and the compound proportion for newly preparing Salt roasted chicken thick gravy are 3%~12%.For example, working as
When the quality that thick gravy is concentrated is 1g, the quality for newly preparing Salt roasted chicken thick gravy is that 100g is compounded.
It is highly preferred that the concentration thick gravy is 12% with the compound proportion for newly preparing Salt roasted chicken thick gravy.
Preferably, the cocnentration factor of the concentration thick gravy is 65%~95%.The cocnentration factor refers to the body that preceding thick gravy is concentrated
The ratio between the volume of thick gravy before the difference and concentration of the concentration thick gravy volume obtained after product and concentration.
It is highly preferred that the cocnentration factor of the concentration thick gravy is 70~90%.
It is further preferred that the cocnentration factor of the concentration thick gravy is 80%.
Preferably, the concentration is vacuum concentration.
Preferably, the concentration vacuum degree is 0.070~0.095Mpa.
It is highly preferred that the concentration vacuum degree is 0.080~0.090Mpa.
It is further preferred that the concentration vacuum degree is 0.088Mpa.
Preferably, the thickening temperature is 55 DEG C~80 DEG C.
It is highly preferred that the thickening temperature is 60~75 DEG C.
It is further preferred that the thickening temperature is 65 DEG C.
Preferably, the stew in soy sauce solid-liquid ratio for obtaining Salt roasted chicken thick gravy after the stew in soy sauce is 1:3~5.The solid-liquid ratio refers to
The weight ratio of chicken and thick gravy.
It is highly preferred that the stew in soy sauce solid-liquid ratio for obtaining Salt roasted chicken thick gravy after the stew in soy sauce is 1:4.
Preferably, the thick gravy that Salt roasted chicken thick gravy is stew in soy sauce 5~6 times after the stew in soy sauce.
It is highly preferred that the thick gravy that Salt roasted chicken thick gravy is stew in soy sauce 6 times after the stew in soy sauce.
Preferably, the stew in soy sauce temperature during stew in soy sauce 5~6 times is 85 DEG C~100 DEG C.
It is highly preferred that the stew in soy sauce temperature during stew in soy sauce 5~6 times is 90 DEG C.
Preferably, the stew in soy sauce time during stew in soy sauce 5~6 times is 30~50min.
It is highly preferred that the stew in soy sauce time during stew in soy sauce 5~6 times is 45min.
Preferably, when the concentration carries out, it is then turned on rotating device after vacuum degree is greater than 0.6Mpa, in case cucurbit is inhaled
It is attached not tight and fall.
Preferably, it obtains after the stew in soy sauce in the stew in soy sauce liquid of Salt roasted chicken thick gravy, by percentage to the quality, comprising: kaempferia galamga
0.3%~1.5%, turmeric 0.25%~0.75%, illiciumverum 0.15%~0.25%, fragrant fruit 0.3%~0.5%, Chinese prickly ash
0.015%~0.025%, monosodium glutamate 0.3%~0.5%, chicken paste 1.0%~1.4%, salt 3%~6%, rock sugar 2%~
4%.
It is highly preferred that obtaining after the stew in soy sauce in the stew in soy sauce liquid of Salt roasted chicken thick gravy, by percentage to the quality, comprising: mountain
How 1%, turmeric 0.5%, illiciumverum 0.2%, fragrant fruit 0.4%, Chinese prickly ash 0.021%, monosodium glutamate 0.4%, chicken paste 1.2%, salt
3.5%, rock sugar 2.5%.
Preferably, the method for the filtering are as follows: be filtered using 2~3 layers of filter paper.
The adjusting method of the pH is conventional referring to the art, and sodium hydroxide and the hydrochloric acid that 1.0mol/L can also be used are molten
Liquid is adjusted.
Embodiment as one preferred, the preparation method of the Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5~6 times, filtering adjust pH to 5~7；
S2. the obtained thick gravy of step S1 is concentrated in vacuo, obtains concentration thick gravy；
S3. it is added into concentration thick gravy and newly prepares Salt roasted chicken thick gravy, after heating is boiled, 40~50 DEG C of infusions can be obtained
Dao Salt roasted chicken compounds thick gravy；Wherein, newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy and the salt newly prepared
The compound proportion of baked chicken thick gravy is 3%~18%.
Preferably, the temperature of small fire infusion described in step S3 is 45 DEG C.
Preferably, the time of small fire infusion described in step S3 is 30min.
The method for obtaining Salt roasted chicken thick gravy after the stew in soy sauce are as follows: in the weight ratio of chicken and thick gravy be 1:3~5, stew in soy sauce
Temperature is 85 DEG C~100 DEG C, under conditions of the stew in soy sauce time is 30~50min, kaempferia galamga, turmeric, illiciumverum, fragrant fruit and Chinese prickly ash etc. is fragrant
Pungent material is boiled by setting recipe configuration, high fire (100 DEG C or so), uses small fire (40~50 DEG C) infusion 60min instead；According still further to setting
The deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar, small fire (40~50 DEG C) infusion 20min is added in formula；Stew in soy sauce is more repeatedly
It is secondary, cooling, Salt roasted chicken thick gravy after stew in soy sauce can be obtained.
The new preparation Salt roasted chicken thick gravy the preparation method comprises the following steps: kaempferia galamga, turmeric, illiciumverum, fragrant fruit and Chinese prickly ash etc. is fragrant pungent
Material is boiled by setting recipe configuration, high fire (100 DEG C or so), uses small fire (40~50 DEG C) infusion 60min instead；Match according still further to setting
The deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar are added in side, and small fire (40~50 DEG C) infusion 20min is cooling, can be obtained
Newly prepare Salt roasted chicken thick gravy.
In addition, Salt roasted chicken compounding thick gravy is prepared in the above method, it also should be within protection scope of the present invention.
Compared with prior art, the invention has the following advantages:
1, the present invention is concentrated Salt roasted chicken thick gravy after stew in soy sauce, before concentration using specific vacuum concentration condition
Thick gravy compare, amino acid classes in the thick gravy after concentration increase, and essential amino acid occurs point in concentration process
Solution, increasing degree are smaller；And drug effect amino acid has and significantly increases very much, and have functional activity γ-aminobutyric acid and
Carnosine increasing degree in concentration process is larger, greatly maintains the active function of thick gravy.In addition, before concentration and after concentration
Volatile component in thick gravy be based on esters, aldehydes, acids and ketone, and be concentrated before and concentration after thick gravy in have it is super
The compound for crossing half is identical, it was demonstrated that concentration technology of the invention preferably maintains the original local flavor of thick gravy.
2, the protein content in the compounding thick gravy that the present invention is prepared is 0.78~2.05g/100g, NaCl content
1.7%~3.96%, 38.93~81.42mg/100mL of amino acid nitrogen content, free amino acid total content reaches
12322.38mg/L is 12.81 times for newly preparing total amino acid content in Salt roasted chicken thick gravy, is amino in stew in soy sauce 6 times thick gravies
6.01 times of sour total amount；In addition, the type of free amino acid has reached 30 kinds, wherein including 8 kinds of essential amino acids, each
Kind Fresh ear field and drug effect amino acid, it is similar to the amino acid classes in the thick gravy after stew in soy sauce 6 times, than newly preparing Salt roasted chicken
Amino acid classes in thick gravy are 7 kinds more, including phosphoethanolamine (PEA), alpha-amido hexanedioic acid (a-AAA), citrulling
(Cit), butyrine (a-ABA), cystine (Cys)c, beta-aminobutyric acid (b-AiBA) and ethyl alcohol ammonia (EOHNH2), it is known that,
The type for compounding the drug effect amino acid in thick gravy increases.
It 3, can either in conclusion the flavour and nutritive value of compounding thick gravy, which are significantly higher than, newly prepares Salt roasted chicken thick gravy
Guarantee the nutritive value of product itself, and be able to maintain that the flavor of product and quality are stablized, so that the infusion of different batches raw material
The ingredient of soup stock is almost the same, and high with Salt roasted chicken sensory evaluation scores after compounding thick gravy stew in soy sauce.Therefore, using concentration thick gravy and newly
Preparation Salt roasted chicken thick gravy carries out quantitative compounding, increases the nutritive value, functional activity and wind for newly preparing Salt roasted chicken thick gravy
Taste, reduction while realizing thick gravy loss of effective components and volume can preferably solve the product matter of different thick gravy batches
The amount problem that stability is poor, flavor difference is big；In addition, carrying out recycling and reusing to thick gravy of the stew in soy sauce after multiple, stew in soy sauce is improved
The added value of process of producing product reduces the loss and environmental pollution of nutriment, can be applicable on a large scale.
Detailed description of the invention
The technological process of production schematic diagram of Fig. 1 Shi Salt roasted chicken compounding thick gravy.Wherein , Salt roasted chicken thick gravy recovered liquid refers to stew in soy sauce
Salt roasted chicken thick gravy afterwards, standardization thick gravy, which refers to, newly prepares Salt roasted chicken thick gravy.
Specific embodiment
Further illustrate the present invention below in conjunction with specific embodiment, but embodiment the present invention is not done it is any type of
It limits.Unless stated otherwise, the present invention uses reagent, method and apparatus is the art conventional reagents, method and apparatus.
Unless stated otherwise, following embodiment agents useful for same and material are commercially available.
The preparation of 1 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 6 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 65 DEG C, and concentration vacuum degree is 0.088Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 80%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy is added according to 12% compound proportion
Enter newly to prepare in Salt roasted chicken thick gravy, after heating is boiled, use 45 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for the Salt roasted chicken thick gravy after obtaining the stew in soy sauce 6 times are as follows: in solid-liquid ratio (i.e. chicken and thick gravy
Weight ratio) it is 1:4, stew in soy sauce temperature is 90 DEG C, and the stew in soy sauce time is stew in soy sauce 6 times repeatedly under conditions of 45min.
In stew in soy sauce liquid used in 6 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount is 1%, and turmeric additive amount is 0.5%, and octagonal additive amount is 0.2%, and fragrant fruit additive amount is
0.4%, Chinese prickly ash additive amount is 0.021%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；According still further to setting
The deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar are added in fixed formula, i.e. monosodium glutamate additive amount is 0.4%, chicken paste additive amount
It is 1.2%, salt additive amount is 3.5%, and rock sugar additive amount is 2.5%, 45 DEG C of infusion 20min of small fire, and cooling is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 1 is prepared are measured.
Obtain protein content 2.05g/100g, NaCl content 3.96% in the compounding thick gravy, amino acid nitrogen content 82.3mg/
100mL。
The compounding thick gravy that the present embodiment 1 is prepared is used for stew in soy sauce chicken wings, is 9.0 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The sensory evaluation criteria of 1 stew in soy sauce chicken wings of table
The preparation of 2 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 70 DEG C, and concentration vacuum degree is 0.080Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 75%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy will be concentrated and be added according to 3% compound proportion
It newly prepares in Salt roasted chicken thick gravy, after heating is boiled, uses 40 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 5 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:3, stew in soy sauce temperature is 85 DEG C, and the stew in soy sauce time is stew in soy sauce 5 times repeatedly under conditions of 50min.
In stew in soy sauce liquid used in 5 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount 1.5%, turmeric additive amount is 0.375%, and octagonal additive amount is 0.15%, fragrant fruit addition
Amount is 0.3%, and Chinese prickly ash additive amount is 0.018%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；It presses again
It is formulated according to setting and the deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar is added, i.e., monosodium glutamate additive amount is 0.4%, and chicken paste adds
Dosage is 1.2%, and salt additive amount is 5%, and rock sugar additive amount is 4%, 45 DEG C of infusion 20min of small fire, and cooling is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 2 is prepared are measured.
Obtain protein content 0.78g/100g, NaCl content 1.7% in the compounding thick gravy, amino acid nitrogen content 38.93mg/
100mL。
The compounding thick gravy that the present embodiment 2 is prepared is used for stew in soy sauce chicken wings, is 7.4 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 3 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5 times, and use three layers of filter paper vacuumizing filtration；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 60 DEG C, and concentration vacuum degree is 0.082Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 80%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy will be concentrated and be added according to 6% compound proportion
It newly prepares in Salt roasted chicken thick gravy, after heating is boiled, uses 50 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 5 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:5, stew in soy sauce temperature is 100 DEG C, and the stew in soy sauce time is stew in soy sauce 5 times repeatedly under conditions of 30min.
In stew in soy sauce liquid used in 5 processes of stew in soy sauce, the spices such as kaempferia galamga, turmeric, illiciumverum are first pressed into setting recipe configuration,
That is kaempferia galamga additive amount 1%, turmeric additive amount are 0.5%, and octagonal additive amount is 0.25%, and fragrant fruit additive amount is 0.35%, Chinese prickly ash
Additive amount is 0.021%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；It is added according still further to setting formula
The deployed thick gravy such as monosodium glutamate, chicken paste, salt, rock sugar, i.e. monosodium glutamate additive amount are 0.4%, and chicken paste additive amount is 1.3%, food
Salt additive amount is 5.5%, and rock sugar additive amount is 3%.Small fire infusion 20min, it is cooling, it is spare.
2, result
Protein, NaCl and amino acid nitrogen content in Salt roasted chicken compounding thick gravy is obtained to the present embodiment 3 to survey
It is fixed.Obtain protein content 1.19g/100g, NaCl content 2.21% in the compounding thick gravy, amino acid nitrogen content
50.16mg/100mL。
The compounding thick gravy that the present embodiment 3 is prepared is used for stew in soy sauce chicken wings, is 7.9 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 4 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. weigh 25g filtrate in conical flask, add 1.0mol/L sodium hydroxide or hydrochloric acid solution adjust pH to 5~
7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 65 DEG C, and concentration vacuum degree is 0.090Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 85%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy will be concentrated and be added according to 9% compound proportion
It newly prepares in Salt roasted chicken thick gravy, after heating is boiled, uses 45 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 5 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:4, stew in soy sauce temperature is 85 DEG C, and the stew in soy sauce time is stew in soy sauce 5 times repeatedly under conditions of 45min.
It, first will be first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash in stew in soy sauce liquid used in 5 processes of stew in soy sauce
By setting recipe configuration, i.e. kaempferia galamga additive amount 1.5%, turmeric additive amount is 0.25%, and octagonal additive amount is 0.2%, and fragrant fruit adds
Dosage is 0.4%, and Chinese prickly ash additive amount is 0.025%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；Again
It is formulated according to setting and the deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar is added, i.e., monosodium glutamate additive amount is 0.5%, chicken paste
Additive amount is 1.4%, and salt additive amount is 4.5%, and rock sugar additive amount is 3.5%, 45 DEG C of infusion 20min of small fire, and cooling is standby
With.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 4 is prepared are measured.
Obtain protein content 1.19g/100g, NaCl content 2.84% in the compounding thick gravy, amino acid nitrogen content 61.37mg/
100mL。
The compounding thick gravy that the present embodiment 4 is prepared is used for stew in soy sauce chicken wings, is 8.3 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 5 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 6 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 65 DEG C, and concentration vacuum degree is 0.088Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 90%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy is added according to 12% compound proportion
Enter newly to prepare in Salt roasted chicken thick gravy, after heating is boiled, use 40 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 6 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:5, stew in soy sauce temperature is 90 DEG C, and the stew in soy sauce time is stew in soy sauce 6 times repeatedly under conditions of 50min.
In stew in soy sauce liquid used in 6 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount 0.5%, turmeric additive amount is 0.75%, and octagonal additive amount is 0.175%, fragrant fruit addition
Amount is 0.5%, and Chinese prickly ash additive amount is 0.015%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead, then press
It is formulated according to setting and the deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar is added, i.e., monosodium glutamate additive amount is 0.4%, and chicken paste adds
Dosage is 1.2%, and salt additive amount is 4%, and rock sugar additive amount is 2.5%.45 DEG C of infusion 20min of small fire, it is cooling, it is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 5 is prepared are measured.
Obtain protein content 1.37g/100g, NaCl content 3.25% in the compounding thick gravy, amino acid nitrogen content 70.49mg/
100mL。
The compounding thick gravy that the present embodiment 5 is prepared is used for stew in soy sauce chicken wings, is 8.7 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 6 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 60 DEG C, and concentration vacuum degree is 0.088Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 95%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy is added according to 15% compound proportion
Enter newly to prepare in Salt roasted chicken thick gravy, after heating is boiled, use 45 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 5 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:3, stew in soy sauce temperature is 100 DEG C, and the stew in soy sauce time is stew in soy sauce 5 times repeatedly under conditions of 35min.
In stew in soy sauce liquid used in 5 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount 1.25%, turmeric additive amount is 0.625%, and octagonal additive amount is 0.2%, fragrant fruit addition
Amount is 0.45%, and Chinese prickly ash additive amount is 0.018%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；It presses again
It is formulated according to setting and the deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar is added, i.e., monosodium glutamate additive amount is 0.5%, and chicken paste adds
Dosage is 1.0%, and salt additive amount is 6%, and rock sugar additive amount is 4%.45 DEG C of infusion 20min of small fire, it is cooling, it is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 6 is prepared are measured.
Obtain protein content 1.56g/100g, NaCl content 3.53% in the compounding thick gravy, amino acid nitrogen content 79.96mg/
100mL。
The compounding thick gravy that the present embodiment 6 is prepared is used for stew in soy sauce chicken wings, is 8.1 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 7 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 6 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 55 DEG C, and concentration vacuum degree is 0.070Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 70%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall, obtain concentration thick gravy；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy is added according to 18% compound proportion
Enter newly to prepare in Salt roasted chicken thick gravy, after heating is boiled, use 40 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 6 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:4, stew in soy sauce temperature is 90 DEG C, and the stew in soy sauce time is stew in soy sauce 6 times repeatedly under conditions of 30min.
In stew in soy sauce liquid used in 6 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount 0.75%, turmeric additive amount is 0.25%, and octagonal additive amount is 0.15%, fragrant fruit addition
Amount is 0.3%, and Chinese prickly ash additive amount is 0.025%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；It presses again
It is formulated according to setting and the deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar is added, i.e., monosodium glutamate additive amount is 0.3%, and chicken paste adds
Dosage is 1.3%, and salt additive amount is 4%, and rock sugar additive amount is 3%, 45 DEG C of infusion 20min of small fire, and cooling is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 7 is prepared are measured.
Obtain protein content 1.63g/100g, NaCl content 3.17% in the compounding thick gravy, amino acid nitrogen content 81.42mg/
100mL。
The compounding thick gravy that the present embodiment 7 is prepared is used for stew in soy sauce chicken wings, is 7.5 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
The preparation of 8 Salt roasted chicken of embodiment compounding thick gravy
1, a kind of preparation method of Salt roasted chicken compounding thick gravy, comprising the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5 times, and three layers of filter paper vacuumizing filtration are used, obtain filtrate；
S2. the filtrate of 25g is weighed in conical flask, and the sodium hydroxide or hydrochloric acid solution for adding 1.0mol/L adjust pH to 5
~7；
S3. it takes the filtrate 300mL after adjusting pH to be placed in 500mL cucurbit, connects vacuum pump and be concentrated under reduced pressure, and set
Setting thickening temperature is 80 DEG C, and concentration vacuum degree is 0.095Mpa, and should vacuum degree greater than being then turned on rotating device after 0.6Mpa,
In order to avoid cucurbit absorption is not tight and falls；
S4. when the cocnentration factor that thick gravy is concentrated reaches 65%, cucurbit is removed, and uniformly shake cucurbit, elution is because viscous
It spends larger and is attached to the substance in bottle wall；
S5. newly to prepare the mass percentage of Salt roasted chicken thick gravy, concentration thick gravy is added according to 18% compound proportion
Enter newly to prepare in Salt roasted chicken thick gravy, after heating is boiled, use 50 DEG C of infusion 30min instead, Salt roasted chicken compounding thick gravy can be obtained.
Wherein, the method for Salt roasted chicken thick gravy after obtaining the stew in soy sauce 5 times are as follows: in solid-liquid ratio (the i.e. weight of chicken and thick gravy
Measure ratio) it is 1:5, stew in soy sauce temperature is 85 DEG C, and the stew in soy sauce time is stew in soy sauce 5 times repeatedly under conditions of 40min.
In stew in soy sauce liquid used in 5 processes of stew in soy sauce, first by kaempferia galamga, turmeric, illiciumverum, the fragrant spices such as fruit and Chinese prickly ash by setting
Determine recipe configuration, i.e. kaempferia galamga additive amount 1%, turmeric additive amount is 0.5%, and octagonal additive amount is 0.2%, and fragrant fruit additive amount is
0.4%, Chinese prickly ash additive amount is 0.021%, and high fire (100 DEG C or so) is boiled, and uses 45 DEG C of infusion 60min of small fire instead；According still further to setting
The deployed thick gravies such as monosodium glutamate, chicken paste, salt, rock sugar are added in fixed formula, i.e. monosodium glutamate additive amount is 0.4%, chicken paste additive amount
It is 1.2%, salt additive amount is 3%, and rock sugar additive amount is 2%, 45 DEG C of infusion 20min of small fire, and cooling is spare.
2, result
Protein, NaCl and the amino acid nitrogen content in compounding thick gravy that the present embodiment 8 is prepared are measured.
Obtain protein content 1.42g/100g, NaCl content 3.72% in the compounding thick gravy, amino acid nitrogen content 78.63mg/
100mL。
The compounding thick gravy that the present embodiment 8 is prepared is used for stew in soy sauce chicken wings, is 8.0 points through 10 expert analysis modes, sense organ
Standards of grading are shown in Table 1.
Free Amino Acids in the concentration thick gravy obtained after Salt roasted chicken thick gravy before concentration and concentration are compared
Analysis, the results are shown in Table 2.As can be seen that the amino acid classes being concentrated in thick gravy increase compared with Salt roasted chicken thick gravy before concentration
4 kinds, including cystathionine (Cysthi), ethyl alcohol ammonia (EOHNH are added2), 1- methyl-histidine (1Mehis) and 3- methyl-group ammonia
Sour (3Mehis), essential amino acid occur decomposing in concentration process, and increasing degree is smaller, and drug effect amino acid has very
Significantly increase, it may be possible to since essential amino acid is transformed to drug effect amino acid or other ammonia in concentration process
Base acid constituents, and the γ-aminobutyric acid (g-ABA) for having functional activity increases nearly 7.4 times, and carnosine (Car) increases closely
7.9 again.
Free amino acid component and content (mg/L) in Salt roasted chicken thick gravy before table 2 is concentrated and after concentration
Note: a: essential amino acid: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine,
Valine；
B: Fresh ear field: glutamic acid, aspartic acid, arginine, alanine and 5 kinds of glycine；
C: drug effect amino acid: aspartic acid, glutamic acid, glycine, cystine, methionine, leucine, tyrosine, phenylpropyl alcohol
Propylhomoserin, arginine.
To newly prepare Salt roasted chicken thick gravy, the free amino acid after stew in soy sauce 6 times in Salt roasted chicken thick gravy and compounding thick gravy at
Divide and be compared analysis, the results are shown in Table 3.As can be seen that the protein content in compounding thick gravy is 0.78~2.05g/
100g, NaCl content 1.7%~3.96%, 38.93~81.42mg/100mL of amino acid nitrogen content, including 30 kinds of free ammonias
Base acid, wherein including 8 kinds of essential amino acids, various Fresh ear fields and drug effect amino acid；In addition, compounding thick gravy middle reaches
Isolated amino acid total content reaches 12322.38mg/L, is 12.81 times for newly preparing total amino acid content in Salt roasted chicken thick gravy, is halogen
6.01 times of total amino acid content in Salt roasted chicken thick gravy after system 6 times, and compound free amino acid type in thick gravy and enrich, with stew in soy sauce
Amino acid classes are similar in Salt roasted chicken thick gravy after 6 times, than newly having prepared in Salt roasted chicken thick gravy more than amino acid classes 7 kinds, packet
Include phosphoethanolamine (PEA), alpha-amido hexanedioic acid (a-AAA), citrulling (Cit), butyrine (a-ABA), cystine
(Cys)c, beta-aminobutyric acid (b-AiBA) and ethyl alcohol ammonia (EOHNH2).Therefore, flavour and the nutritive value for compounding thick gravy are significantly high
In newly preparing Salt roasted chicken thick gravy.
Free amino acid component in Salt roasted chicken thick gravy that table 3 is newly prepared, Salt roasted chicken thick gravy and compounding thick gravy after stew in soy sauce 6 times
And content balance analysis (mg/L)
Note: a: essential amino acid: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine,
Valine；
B: Fresh ear field: glutamic acid, aspartic acid, arginine, alanine and 5 kinds of glycine；
C: drug effect amino acid: aspartic acid, glutamic acid, glycine, cystine, methionine, leucine, tyrosine, phenylpropyl alcohol
Propylhomoserin, arginine.
The preferred embodiment that the above specific embodiment is of the invention for ease of understanding and illustrates, but the invention is not limited to
Above-described embodiment does not mean that the present invention must rely on above-described embodiment and could implement.Person of ordinary skill in the field
It is the addition of equivalence replacement and auxiliary element to raw material selected by the present invention, specific it will be clearly understood that any improvement in the present invention
The selection etc. of mode, all of which fall within the scope of protection and disclosure of the present invention.
Claims (10)
1. a kind of preparation method of Salt roasted chicken compounding thick gravy, which is characterized in that Salt roasted chicken thick gravy after stew in soy sauce is filtered, pH is adjusted,
Concentration thick gravy is obtained after concentration, and concentration thick gravy is compounded with Salt roasted chicken thick gravy is newly prepared, Salt roasted chicken compounding can be obtained
Thick gravy；Wherein, newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy is concentrated and newly prepare answering for Salt roasted chicken thick gravy
It is 3%~18% with ratio.
2. preparation method according to claim 1, which is characterized in that the concentration thick gravy and newly prepare Salt roasted chicken thick gravy
Compound proportion be 3%~12%.
3. preparation method according to claim 1, which is characterized in that the cocnentration factor of the concentration thick gravy is 65%~95%.
4. preparation method according to claim 1, which is characterized in that the concentration is vacuum concentration；The item of the concentration
Part are as follows: concentration vacuum degree is 0.070~0.095 Mpa；Thickening temperature is 55 DEG C~80 DEG C.
5. preparation method according to claim 1, which is characterized in that obtain the stew in soy sauce of Salt roasted chicken thick gravy after the stew in soy sauce
Solid-liquid ratio is 1:3~5.
6. preparation method according to claim 1, which is characterized in that obtain the stew in soy sauce of Salt roasted chicken thick gravy after the stew in soy sauce
Temperature is 85 DEG C~100 DEG C, and the stew in soy sauce time is 30~50 min.
7. preparation method according to claim 1, which is characterized in that Salt roasted chicken thick gravy is stew in soy sauce 5~6 after the stew in soy sauce
Secondary thick gravy.
8. preparation method according to claim 1, which is characterized in that obtain the stew in soy sauce of Salt roasted chicken thick gravy after the stew in soy sauce
In liquid, by percentage to the quality, comprising: kaempferia galamga 0.3%~1.5%, turmeric 0.25%~0.75%, illiciumverum 0.15%~0.25%, perfume
Fruit 0.3%~0.5%, Chinese prickly ash 0.015%~0.025%, monosodium glutamate 0.3%~0.5%, chicken paste 1.0%~1.4%, salt 3%~6%, ice
Sugar 2%~4%.
9. preparation method according to claim 1, which comprises the following steps:
S1. Salt roasted chicken thick gravy after collecting stew in soy sauce 5~6 times, filtering adjust pH to 5~7；
S2. the obtained thick gravy of step S1 is concentrated in vacuo, obtains concentration thick gravy；
S3. it is added into concentration thick gravy and newly prepares Salt roasted chicken thick gravy, after heating is boiled, salt is can be obtained in 40~50 DEG C of infusions
Baked chicken compounds thick gravy；Wherein, newly to prepare the mass percentage of Salt roasted chicken thick gravy, thick gravy is concentrated and newly prepares Salt roasted chicken
The compound proportion of thick gravy is 3%~18%.
10. Salt roasted chicken compounding thick gravy is prepared in any the method for claim 1~9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536656.XA CN109511902A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of Salt roasted chicken compounding thick gravy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536656.XA CN109511902A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of Salt roasted chicken compounding thick gravy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109511902A true CN109511902A (en) | 2019-03-26 |
Family
ID=65795415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811536656.XA Pending CN109511902A (en) | 2018-12-14 | 2018-12-14 | A kind of preparation method of Salt roasted chicken compounding thick gravy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109511902A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734652A (en) * | 2013-10-29 | 2014-04-23 | 华南农业大学 | Preparation method of salt roasted chicken flavor nutritional seasoning powder |
| CN105192626A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
| CN106889554A (en) * | 2017-01-20 | 2017-06-27 | 安徽师范大学 | The production method of thick gravy concentrate and the production method of halogen material toppings |
-
2018
- 2018-12-14 CN CN201811536656.XA patent/CN109511902A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734652A (en) * | 2013-10-29 | 2014-04-23 | 华南农业大学 | Preparation method of salt roasted chicken flavor nutritional seasoning powder |
| CN105192626A (en) * | 2015-09-28 | 2015-12-30 | 安徽三只松鼠电子商务有限公司 | Spicy stewed lotus root and making method thereof |
| CN106889554A (en) * | 2017-01-20 | 2017-06-27 | 安徽师范大学 | The production method of thick gravy concentrate and the production method of halogen material toppings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520118B (en) | A kind of fermented soya bean powdered beef essence and preparation method thereof | |
| CN105011081A (en) | Preparation method of natural seasoning paste with braised fragrance | |
| CN105192648A (en) | Process for producing non-slag edible vegetable oil hotpot condiment | |
| JP5538428B2 (en) | Eccho seasoning and method for producing the same | |
| CN107788491A (en) | A kind of flesh of fish flavored liquids flavoring and its production and use | |
| CN108125195B (en) | Sauce marinating paste and preparation method thereof | |
| KR101657275B1 (en) | Natural Mushroom Seasoning and Preparation Method Thereof | |
| CN106579274A (en) | Preparation method of beef flavored chafing dish bottom material | |
| KR101569495B1 (en) | seasoning using cockle and manufacturing method thereof | |
| CN109511902A (en) | A kind of preparation method of Salt roasted chicken compounding thick gravy | |
| CN108887630A (en) | A kind of preparation method of halogen lotus root piece | |
| KR20160134929A (en) | Anchovy Stock Cube and Its Preparation Method | |
| JP5939605B2 (en) | Method for producing composition containing kombu extract, composition containing kombu extract produced by the method, and food containing the composition containing kombu extract | |
| CN112450420A (en) | Seasoning salt and preparation method thereof | |
| KR101731040B1 (en) | Fish soy source and a preparation thereof | |
| CN102696857A (en) | Enzymolysis product of corn protein, and preparation method and application thereof | |
| CN109170807A (en) | A kind of mussel soy sauce and preparation method thereof | |
| KR101452270B1 (en) | Fermented anchovy soy sauce seasoning and method for manufacturing thereof | |
| CN108094997A (en) | Facilitate the Fish with Chinese Sauerkraut condiment | |
| KR101789747B1 (en) | Manufacturing method of Salt using pine needles | |
| JP6230043B2 (en) | Chicken extract-containing soup | |
| CN104172067B (en) | A kind of preparation method of pericarpium zanthoxyli schinifolii extract | |
| CN111642724A (en) | Preparation process of pickled Chinese cabbage flavored compound seasoning | |
| CN112586715A (en) | Bamboo leaf green tea seasoning and preparation method thereof | |
| CN105053872A (en) | Crab roe soybean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |