CN109645429A - A kind of rattan green pepper chicken cream and preparation method thereof - Google Patents
A kind of rattan green pepper chicken cream and preparation method thereof Download PDFInfo
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- CN109645429A CN109645429A CN201811501285.1A CN201811501285A CN109645429A CN 109645429 A CN109645429 A CN 109645429A CN 201811501285 A CN201811501285 A CN 201811501285A CN 109645429 A CN109645429 A CN 109645429A
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- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 88
- 241000345998 Calamus manan Species 0.000 title claims abstract description 87
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 87
- 239000006071 cream Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
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- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 3
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 3
- 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 description 3
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 3
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 3
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000004474 valine Substances 0.000 claims description 3
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- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
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- -1 Arab Sugar Natural products 0.000 claims 1
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- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 3
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- 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 1
- 240000004160 Capsicum annuum Species 0.000 description 1
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- 101710094902 Legumin Proteins 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
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- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical group 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
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- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
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- 239000005457 ice water Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 235000021110 pickles Nutrition 0.000 description 1
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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 relates to a kind of rattan green pepper chicken cream; its constituent and parts by weight are as follows: 30-60 parts of chicken enzymolysis liquid, 20-40 parts of rattan green pepper chicken fat, and 2-5 parts of hydrolytic plant protein powder; 2-5 parts of yeast extract; 0.5-1 parts of ginger powder, -3 parts of amino acid 1,1-5 parts of reduced sugar, 3-8 parts of salt; 3-8 parts of monosodium glutamate; 5-10 parts of white granulated sugar .2-0.5 parts of vitaminB10,0.5-2 parts of taurine.Rattan green pepper chicken cream of the present invention has the feature blueness fragrance of rattan green pepper, and chicken flavor is prominent, and numb aromatic flavour is long, mouthfeel is strong, and voluptuousness is full, and picotement is prominent, it can be applied to the fields such as leisure dilated food, meat products, instant food, food and drink, meet people to delicious pursuit.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of rattan green pepper chicken cream and preparation method thereof.
Background technique
Rattan green pepper is one kind of pericarpium zanthoxyli schinifolii, has unique spicy hot flavor, and main component is alkaloid, amide, lignanoid, perfume (or spice)
Legumin, volatile oil and fatty acid etc., are important flavouring, have good development prospect and utility value.
Currently, the deep favor by consumer of the vegetable of rattan green pepper flavor, rattan green pepper flavor refer in the vegetable cooking, food production mistake
Rattan green pepper fruit or Tengjiao oil are added in journey, makes product that there is the flavor of unique faint scent fiber crops.And in food flavor field, rattan green pepper
The product of flavor is seldom, and similar product now on the market is also less, and Spiced chicken with chili sauce meat essence is few in number more similar
Product, but the distinctive strong long spicy hot taste of rattan green pepper is inadequate, and uses traditional essence technique, simple chicken
Meat enzymatic hydrolysis, essence spicy hot taste is weaker made from Maillard reaction, and the Spiced chicken with chili sauce meat perfume base of additional allotment type enhances green pepper spicy hot
Gas makes to give off a strong fragrance, but fragrance relatively stimulates, and has chemical sense, unnatural, and does not merge sufficiently with voluptuousness, and harmony is poor.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of rattan green pepper chicken cream and preparation method thereof,
The rattan green pepper chicken cream has the feature blueness fragrance of rattan green pepper, and chicken flavor is prominent, and numb aromatic flavour is long, and mouthfeel is strong, and voluptuousness is full,
Picotement is prominent, can be applied to the fields such as leisure dilated food, meat products, instant food, food and drink, meets people to deliciousness
It pursues.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of rattan green pepper chicken cream, constituent and parts by weight are as follows:
30-60 parts of chicken enzymolysis liquid, 20-40 parts of rattan green pepper chicken fat, 2-5 parts of hydrolytic plant protein powder, yeast extract 2-5
Part, 0.5-1 parts of ginger powder, -3 parts of amino acid 1,1-5 parts of reduced sugar, 3-8 parts of salt, 3-8 parts of monosodium glutamate, 5-10 parts of white granulated sugar, dimension
Raw B10.2-0.5 parts of element, 0.5-2 parts of taurine.
Moreover, the amino acid is L-cysteine hydrochloride, L-cysteine, glutamic acid, valine, glycine, third
Two or more in propylhomoserin.
Moreover, the reduced sugar is glucose, xylose, arabinose, ribose, two or more in lactose.
Moreover, the chicken enzymolysis liquid the preparation method comprises the following steps:
Chicken, killed or stripped feather off is taken, decaptitating after removing pawl, removing internal organ, spice bag is put into whole chicken tripe, 115-121 DEG C, handles 0.5-
2h rubs whole chicken with meat grinder after taking out spice bag, overground, and the protease of overground rear chicken weight 0.1-1% is added,
45-55 DEG C, 1-3h is digested, is warming up to 95-100 DEG C, keeps 10-20min, it is cooling to get chicken enzymolysis liquid.
Moreover, the formula of the spice bag are as follows: dry rattan green pepper grain 10-20 parts, 2-6 parts of the root of Dahurain angelica, 0.5-2 parts of cloves, cassia bark
0.5-2 parts, 1-5 parts of fennel seeds, 0.5-2 parts of galanga, 1-3 parts of illiciumverum, 0.5-2 parts of spiceleaf, 0.5-2 parts of fructus amomi；Wherein, described
Dry rattan green pepper grain is substance, and other ingredients are all that the spice of 8-10 mesh is broken.
Moreover, the rattan green pepper chicken fat the preparation method comprises the following steps: take dry rattan green pepper grain, the water of quality such as be added, after impregnating 10min,
Rattan green pepper is pulled out, 3-5 times of weight of rattan green pepper of chicken fat is added to it, heat temperature raising maintains the temperature at 80-120 DEG C, 2-4 hours
Afterwards, stop heating, impregnate 10-20 hours, then by rattan green pepper together with chicken fat overground refinement homogeneous to get rattan green pepper chicken fat.
A kind of preparation method of rattan green pepper chicken cream as described above, steps are as follows:
First other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C,
1-3h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, cornstarch is added, stirs evenly, and after keeping the temperature 15-30min,
60 DEG C are cooled to hereinafter, crossing colloid mill to get rattan green pepper chicken cream.
The advantages of present invention obtains and good effect are:
1, chicken cream of the present invention has the feature blueness fragrance of rattan green pepper, and chicken flavor is prominent, and numb aromatic flavour is long, and mouthfeel is strong,
Voluptuousness is full, and picotement is prominent, can be applied to the fields such as leisure dilated food, meat products, instant food, food and drink, meets people
To delicious pursuit.
2, the chicken enzymolysis liquid that chicken cream of the present invention uses uses the whole chicken of high temperature high pressure process in the preparation, can make protein
Compact space structure become loose, then be equipped with zymolysis technique, effectively degrade macro-molecular protein, increase free amino acid
And small peptide substance, nutrition is more comprehensive, and provides base-material abundant for subsequent Maillard reaction；And in processing,
It placed spice bag in whole chicken tripe, can achieve deodorization, the effect of flavouring, and spice is based on rattan green pepper, so that rattan green pepper
Flavor substance diffuse in chicken under the influence of high pressure and temperature, make chicken have rattan green pepper fragrance, to make the rattan of product
Green pepper fragrance is stronger, full.
3, it is different from and is added in the reaction in conventional formula using chicken fat and zanthoxylum powder or rattan green pepper powder, chicken cream of the present invention
Rattan green pepper chicken fat first extracts the flavor substance of rattan green pepper in the preparation with chicken fat, so that the wind of the flavor of chicken fat and rattan green pepper
Taste is perfect, sufficiently fusion, then by rattan green pepper together with chicken fat overground refinement homogeneous, can be brought to product stronger, strong
Rattan green pepper fragrance, can also enhance mouthfeel, obtained rattan green pepper chicken fat has strong spicy hot and blueness fragrant, and numb taste is pure, and picotement is strong
It is strong；And replace traditional vegetable oil to extract Tengjiao oil using chicken fat, can during rattan green pepper flavor substance extracts,
Aoxidize chicken fat, the fatty acid of bigger molecule is further degraded, and the fatty fragrance of chicken fat is enhanced, the especially ripe fragrant, cooking
The small molecule product of fragrance, generation of degrading may also participate in Maillard reaction, have important meaning to the characteristic chicken flavor for forming chicken
Justice.
Detailed description of the invention
Fig. 1 is Analyses Methods for Sensory Evaluation Results figure of the invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1:
A kind of rattan green pepper chicken cream, constituent and parts by weight are as follows:
50 parts of chicken enzymolysis liquid, 20 parts of rattan green pepper chicken fat, 5 parts of hydrolytic plant protein powder, 2 parts of yeast extract, ginger powder 0.5
Part, 3 parts of amino acid, 3 parts of reduced sugar, 5 parts of salt, 5 parts of monosodium glutamate, 5.5 parts of white granulated sugar .5 parts of vitaminB10, taurine 0.5
Part.
Wherein, the amino acid is L-cysteine hydrochloride, L-cysteine, glutamic acid.
Wherein, the reduced sugar is glucose, xylose, arabinose.
Wherein, the chicken enzymolysis liquid the preparation method comprises the following steps: take chicken, killed or stripped feather off, decaptitating, after removing pawl, removing internal organ, in whole chicken
It is put into spice bag in tripe, 121 DEG C, handles 1h, after taking out spice bag, whole chicken is rubbed with meat grinder, it is overground, it was added
The protease of chicken weight 0.5% after mill 55 DEG C, digests 1h, is warming up to 100 DEG C, keeps 10min, cooling to get chicken enzyme
Solve liquid.Wherein, the formula of spice bag are as follows: 15 parts of dry rattan green pepper grain, 3 parts of the root of Dahurain angelica, 1 part of cloves, 2 parts of cassia bark, 2 parts of fennel seeds, good
1 part of ginger, octagonal 1 part, 1 part of spiceleaf, 1 part of fructus amomi, spice rattan green pepper used are substance, and other is all the spice of 8-10 mesh
It is broken；
Wherein, the rattan green pepper chicken fat the preparation method comprises the following steps: take dry rattan green pepper, the water of quality such as be added, after impregnating 10min,
Rattan green pepper is pulled out, 3-5 times of weight of rattan green pepper of chicken fat is added to it, heat temperature raising after maintaining the temperature at 120 DEG C, 2 hours, stops
Heating, impregnate 15 hours, then by rattan green pepper together with chicken fat overground refinement homogeneous to get rattan green pepper chicken fat.
A kind of preparation method of rattan green pepper chicken cream, steps are as follows:
First the raw material (in addition to cornstarch) of above-mentioned parts by weight is added in reaction kettle, is stirred and evenly mixed, controlled at
105 DEG C, 2h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, cornstarch is added, stirs evenly, and keep the temperature 15min
Afterwards, 60 DEG C are cooled to hereinafter, crossing colloid mill to get rattan green pepper chicken cream.
Embodiment 2
A kind of rattan green pepper chicken cream, constituent and parts by weight are as follows:
30-60 parts of chicken enzymolysis liquid, 20-40 parts of rattan green pepper chicken fat, 2-5 parts of hydrolytic plant protein powder, yeast extract 2-5
Part, 0.5-1 parts of ginger powder, -3 parts of amino acid 1,1-5 parts of reduced sugar, 3-8 parts of salt, 3-8 parts of monosodium glutamate, 5-10 parts of white granulated sugar, dimension
Raw B10.2-0.5 parts of element, 0.5-2 parts of taurine.
More preferably, the amino acid be L-cysteine hydrochloride, L-cysteine, glutamic acid, valine, glycine,
Two or more in alanine.
More preferably, the reduced sugar is glucose, xylose, arabinose, ribose, two or more in lactose.
More preferably, the chicken enzymolysis liquid the preparation method comprises the following steps:
Chicken, killed or stripped feather off is taken, decaptitating after removing pawl, removing internal organ, spice bag is put into whole chicken tripe, 115-121 DEG C, handles 0.5-
2h rubs whole chicken with meat grinder after taking out spice bag, overground, and the protease of overground rear chicken weight 0.1-1% is added,
45-55 DEG C, 1-3h is digested, is warming up to 95-100 DEG C, keeps 10-20min, it is cooling to get chicken enzymolysis liquid.
More preferably, the formula of the spice bag are as follows: dry rattan green pepper grain 10-20 parts, 2-6 parts of the root of Dahurain angelica, 0.5-2 parts of cloves, osmanthus
0.5-2 parts of skin, 1-5 parts of fennel seeds, 0.5-2 parts of galanga, 1-3 parts of illiciumverum, 0.5-2 parts of spiceleaf, 0.5-2 parts of fructus amomi；Wherein, institute
Stating dry rattan green pepper grain is substance, and other ingredients are all that the spice of 8-10 mesh is broken.
More preferably, the rattan green pepper chicken fat the preparation method comprises the following steps: take dry rattan green pepper grain, the water of quality such as be added, impregnate 10min
Afterwards, rattan green pepper is pulled out, 3-5 times of weight of rattan green pepper of chicken fat is added to it, heat temperature raising maintains the temperature at 80-120 DEG C, and 2-4 is small
Shi Hou, stop heating, impregnate 10-20 hours, then by rattan green pepper together with chicken fat overground refinement homogeneous to get rattan green pepper chicken fat.
A kind of preparation method of rattan green pepper chicken cream as described above, steps are as follows:
First other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C,
1-3h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, cornstarch is added, stirs evenly, and after keeping the temperature 15-30min,
60 DEG C are cooled to hereinafter, crossing colloid mill to get rattan green pepper chicken cream.
The sensory evaluation of rattan green pepper chicken cream of the present invention:
The chilled or naturally slow belt leather chicken leg row frozen is chosen first, and is trimmed according to specification, according to matching in table 1
Than weighing the raw material using group and control group, it is uniformly mixed, chicken leg drains into tumbling in tumbling tank, at 0-4 DEG C, vacuum degree-
Under conditions of 0.08Mpa, revolving speed 6r/min, 20min, be then placed in 0-4 DEG C of freezer pickle 12h, wrap up in powder frying, 175
DEG C frying 2 minutes, 2 minutes are stood, then is fried 2 minutes again.Tasting is 50-60 DEG C, using scaling law and description to product
Effect carry out sensory test.In addition sensory test is carried out by the evaluation group that 15 people being skilled in technique form.Evaluation group
Sensory test result is as shown in Figure 1.
In addition, the sensory test result of product is evaluated according to following benchmark.It is imitated from the flavor characteristic of product, deodorization
Five aspects such as fruit, harmony, pleasure degree, lasting are evaluated.Score basis: the indices of control group are 1 point, application
The score explanation of group, 1 point-consistent with control group without any effect, 2 points-slightly with characteristic effect possessed by product, 3
Point-have product possessed by general effect, 4 points-have product possessed by better effects, 5 points-have product had
Very good effect.
1 product list of ingredients of table
| Title | Using a group proportion (%) | Control group matches (%) |
| Chicken leg row | 100 | 100 |
| White granulated sugar | 1.2 | 1.2 |
| Salt | 1.0 | 1.0 |
| Cornstarch | 0.8 | 0.8 |
| Chilli powder | 0.5 | 0.5 |
| Rattan green pepper powder | 0.3 | 0.3 |
| Monosodium glutamate | 0.2 | 0.2 |
| Powdered soy | 0.2 | 0.2 |
| Product of the present invention | 0.5 | 0 |
| Composite phosphate | 0.3 | 0.3 |
| Ice water | 15 | 15 |
From figure 1 it appears that after chicken leg row's addition product of the present invention, in rattan green pepper flavor, harmony, voluptuousness, lasting, mouth
Five aspects such as sense feature all have good effect, are arranged using the chicken leg of rattan green pepper chicken paste of the present invention, spicy hot sense is strong, faint scent
Strong, picotement is soft pure and fresh, does not stimulate, and without bitterness sense, voluptuousness is more full thick and heavy, and total tune is natural.It can be seen that
Rattan green pepper chicken cream of the present invention can satisfy the eating requirements of consumer, fill up the vacancy of existing market.
Although disclosing the embodiment of the present invention and attached drawing for the purpose of illustration, those skilled in the art can be managed
Solution: do not departing from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible,
Therefore, the scope of the present invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (7)
1. a kind of rattan green pepper chicken cream, it is characterised in that: its constituent and parts by weight are as follows:
30-60 parts of chicken enzymolysis liquid, 20-40 parts of rattan green pepper chicken fat, 2-5 parts of hydrolytic plant protein powder, 2-5 parts of yeast extract, ginger
0.5-1 parts of powder, -3 parts of amino acid 1,1-5 parts of reduced sugar, 3-8 parts of salt, 3-8 parts of monosodium glutamate, 5-10 parts of white granulated sugar, vitamin
B10.2-0.5 parts, 0.5-2 parts of taurine.
2. rattan green pepper chicken cream according to claim 1, it is characterised in that: the amino acid is L-cysteine hydrochloride, L-
Cysteine, glutamic acid, valine, glycine, two or more in alanine.
3. rattan green pepper chicken cream according to claim 1, it is characterised in that: the reduced sugar is glucose, xylose, Arab
Sugar, ribose, two or more in lactose.
4. rattan green pepper chicken cream according to any one of claims 1 to 3, it is characterised in that: the preparation side of the chicken enzymolysis liquid
Method are as follows:
Chicken, killed or stripped feather off is taken, decaptitating after removing pawl, removing internal organ, spice bag is put into whole chicken tripe, 115-121 DEG C, handles 0.5-2h,
After taking out spice bag, whole chicken is rubbed with meat grinder, it is overground, the protease of overground rear chicken weight 0.1-1%, 45- is added
55 DEG C, 1-3h is digested, is warming up to 95-100 DEG C, keeps 10-20min, it is cooling to get chicken enzymolysis liquid.
5. rattan green pepper chicken cream according to claim 4, it is characterised in that: the formula of the spice bag are as follows: dry rattan green pepper grain 10-
20 parts, 2-6 parts of the root of Dahurain angelica, 0.5-2 parts of cloves, 0.5-2 parts of cassia bark, 1-5 parts of fennel seeds, 0.5-2 parts of galanga, illiciumverum 1-3 parts, spiceleaf
0.5-2 parts, 0.5-2 parts of fructus amomi；Wherein, the dry rattan green pepper grain is substance, and other ingredients are all that the spice of 8-10 mesh is broken.
6. rattan green pepper chicken cream according to any one of claims 1 to 3, it is characterised in that: the preparation method of the rattan green pepper chicken fat
Are as follows: dry rattan green pepper grain is taken, the water of the quality such as addition pulls rattan green pepper out after impregnating 10min, and 3-5 times of weight of rattan green pepper of chicken is added to it
Oil, heat temperature raising after maintaining the temperature at 80-120 DEG C, 2-4 hours, stop heating, impregnate 10-20 hours, then by rattan green pepper and chicken
Oil refinement homogeneous overground together is to get rattan green pepper chicken fat.
7. a kind of preparation method of such as rattan green pepper chicken cream as claimed in any one of claims 1 to 6, it is characterised in that: steps are as follows:
First other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C, heat preservation
1-3h is cooled to 80 DEG C with cold water, cornstarch is added, stirs evenly after reaction, and after keeping the temperature 15-30min, cooling
To 60 DEG C hereinafter, crossing colloid mill to get rattan green pepper chicken cream.
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Cited By (6)
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| CN110089723A (en) * | 2019-06-04 | 2019-08-06 | 千禾味业食品股份有限公司 | A kind of production method of rattan green pepper soy sauce |
| CN110786497A (en) * | 2019-12-09 | 2020-02-14 | 甘肃河州食尚餐饮服务有限责任公司 | Ingredient with pepper chicken flavor and preparation method thereof |
| CN111418817A (en) * | 2020-04-03 | 2020-07-17 | 北京味食源食品科技有限责任公司 | Fresh rattan pepper meat flavor seasoning sauce and preparation method thereof |
| CN111713405A (en) * | 2020-06-08 | 2020-09-29 | 陈志盛 | Method for culturing regenerated plant by pepper protoplast and special protoplast culture medium |
| CN112244256A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning |
| CN112869106A (en) * | 2021-02-02 | 2021-06-01 | 安徽杨府锦调味食品股份有限公司 | Preparation method of rattan pepper flavored concentrated chicken juice seasoning |
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Application publication date: 20190419 |