CN110800975A - Chicken essence for chicken essence production and blending method thereof - Google Patents
Chicken essence for chicken essence production and blending method thereof Download PDFInfo
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- CN110800975A CN110800975A CN201911078614.0A CN201911078614A CN110800975A CN 110800975 A CN110800975 A CN 110800975A CN 201911078614 A CN201911078614 A CN 201911078614A CN 110800975 A CN110800975 A CN 110800975A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 120
- 238000002156 mixing Methods 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims description 54
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 14
- 210000000988 bone and bone Anatomy 0.000 claims description 13
- 229940041514 candida albicans extract Drugs 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000012138 yeast extract Substances 0.000 claims description 13
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 241000237509 Patinopecten sp. Species 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 239000004148 curcumin Substances 0.000 claims description 12
- 229940109262 curcumin Drugs 0.000 claims description 12
- 235000012754 curcumin Nutrition 0.000 claims description 12
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 235000020637 scallop Nutrition 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 10
- 230000003179 granulation Effects 0.000 claims description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000002773 nucleotide Substances 0.000 claims description 10
- 125000003729 nucleotide group Chemical group 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 230000002349 favourable effect Effects 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 108091028664 Ribonucleotide Proteins 0.000 claims description 4
- 239000002336 ribonucleotide Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a chicken essence for chicken essence production and a blending method thereof, wherein the chicken essence comprises the following formula: the preparation method comprises the following steps of: the raw materials are crushed, weighed, mixed, granulated, dried, cooled, sieved and packaged, the blending method is simple and easy to operate, and the blended chicken essence has good taste and flavor.
Description
Technical Field
The invention relates to the field of food processing, in particular to chicken essence for chicken essence production and a blending method thereof.
Background
The chicken essence is a compound seasoning which is popular in the market at present, and is prepared by taking chicken, chicken bone powder or concentrated extract thereof, sodium glutamate, edible salt, flavor-developing nucleotide disodium and the like as raw materials, adding or not adding spices or flavoring agents such as edible essence and the like for enhancing flavor and flavoring, and mixing and drying the raw materials. The chicken essence is produced with the new products of flavor nucleotide, hydrolyzed animal and plant protein, yeast extract, etc. and has strong flavor-increasing effect and freshness higher than pure flavor essence.
Chicken essence is generally prepared by chicken essence, but no method is available in the current seasoning market, and the method is systematically used for preparing the chicken essence.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the chicken essence for chicken essence production and the blending method thereof, the blending method is simple and easy to operate, and the blended chicken essence has good taste and flavor.
The technical scheme adopted by the invention is as follows:
the chicken essence for chicken essence production comprises the following formula in percentage by mass: 28% of salt powder, 47% of monosodium glutamate powder, 1.8% of disodium ribonucleotide, 0.25% of scallop meat extract, 0.15% of yeast extract, 2% of chicken powder, 1.2% of chicken powder essence, 1% of chicken bone oil, 0.2% of chicken essence C, 2% of chicken paste, 0.02% of curcumin liquid, 8% of white sugar powder, 3.38% of maltodextrin and 5% of starch.
The particle size of the formula is 0.4 +/-0.02 mm.
A blending method of chicken essence for chicken essence production comprises the following steps:
the method comprises the following steps: crushing raw materials: pulverizing salt powder, monosodium glutamate powder, disodium ribonucleotide, scallop extract, yeast extract, chicken powder essence, chicken bone oil, chicken essence C, chicken extract, curcumin liquid 0.02%, white sugar powder, maltodextrin and starch to powder of 0.42 + -0.02 mm;
step two: weighing: respectively weighing salt powder, monosodium glutamate powder, disodium flavour nucleotide, scallop extract, yeast extract, chicken powder essence, chicken essence C, white sugar powder, maltodextrin and starch powder according to mass fraction;
step three: mixing: adding the chicken bone oil, the chicken paste and the curcumin liquid into the powder weighed in the second step and uniformly stirring;
step four: and (3) granulation: putting the powder uniformly stirred in the third step into a granulator, and granulating by using a screen with the aperture of 1.8-2mm to form initial granules;
step five: drying: putting the initial particles formed after granulation in the fourth step into a dryer for drying to form chicken essence;
step six: cooling and sieving: cooling the chicken essence obtained in the fifth step, and sieving the cooled chicken essence by a 20-30-mesh sieve;
step seven: packaging: and E, packaging the chicken essence obtained in the fifth step.
The first step to the fourth step are all carried out in a constant temperature environment of 20 +/-3 ℃. The constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence.
And the inlet temperature of the drying tunnel in the dryer in the step five is 110-120 ℃, and the outlet temperature is 70-75 ℃.
The temperature after cooling in the sixth step is 40 +/-2 ℃.
And the packaging in the seventh step is vacuum packaging.
The vacuum degree of the vacuum package is below 0.09 Mpa.
The invention has the beneficial effects that: the blending method is simple and easy to operate, and the blended chicken essence has good taste and flavor; the first step to the fourth step are all carried out in a constant temperature environment of 17 ℃; the constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence; the supported chicken essence is vacuum-packed, so that air can be effectively blocked, the oxidation speed of the chicken essence can be reduced, and the effect of maintaining the quality of the chicken essence is achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The blending method of the chicken essence for chicken essence production comprises the following steps of: crushing the salt powder, the flavor nucleotide disodium, the scallop extract, the yeast extract, the chicken powder essence, the chicken bone oil, the chicken essence C, the chicken paste, 0.02 percent of curcumin liquid, white sugar powder, maltodextrin and starch into 0.4mm powder for later use; weighing: respectively weighing salt powder, monosodium glutamate powder, disodium flavour nucleotide, scallop extract, yeast extract, chicken powder essence, chicken essence C, white sugar powder, maltodextrin and starch powder according to mass fraction; mixing: adding the chicken bone oil, the chicken paste and the curcumin liquid into the powder weighed in the second step and uniformly stirring; step four: and (3) granulation: putting the powder uniformly stirred in the third step into a granulator, and granulating by selecting a screen with the aperture of 1.8 to form initial granules; step five: drying: putting the initial particles formed after granulation in the fourth step into a dryer for drying to form chicken essence; step six: cooling and sieving: cooling the chicken essence obtained in the fifth step, and sieving the cooled chicken essence by a 20-mesh sieve; step seven: packaging: and E, packaging the chicken essence obtained in the fifth step.
The first step to the fourth step are all carried out in a constant temperature environment of 20 ℃. The constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence.
And the inlet temperature of the drying tunnel in the dryer in the fifth step is 110 ℃, and the outlet temperature is 70 ℃.
The temperature after cooling in step six was at 40 ℃.
And the packaging in the seventh step is vacuum packaging.
The vacuum degree of the vacuum package is below 0.09 Mpa.
Example 2
The blending method of the chicken essence for chicken essence production comprises the following steps of: crushing the salt powder, the flavor nucleotide disodium, the scallop extract, the yeast extract, the chicken powder essence, the chicken bone oil, the chicken essence C, the chicken paste, 0.02 percent of curcumin liquid, white sugar powder, maltodextrin and starch into 0.42mm powder for later use; weighing: respectively weighing salt powder, monosodium glutamate powder, disodium flavour nucleotide, scallop extract, yeast extract, chicken powder essence, chicken essence C, white sugar powder, maltodextrin and starch powder according to mass fraction; mixing: adding the chicken bone oil, the chicken paste and the curcumin liquid into the powder weighed in the second step and uniformly stirring; step four: and (3) granulation: putting the powder uniformly stirred in the third step into a granulator, and granulating by using a screen with the aperture of 1.9mm to form initial granules; step five: drying: putting the initial particles formed after granulation in the fourth step into a dryer for drying to form chicken essence; step six: cooling and sieving: cooling the chicken essence obtained in the fifth step, and sieving the cooled chicken essence with a 25-mesh sieve; step seven: packaging: and E, packaging the chicken essence obtained in the fifth step.
The first step to the fourth step are all carried out in a constant temperature environment of 17 ℃. The constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence.
And the inlet temperature of the drying tunnel in the dryer in the fifth step is 115 ℃, and the outlet temperature is 73 ℃.
The temperature after cooling in step six was 38 ℃.
And the packaging in the seventh step is vacuum packaging.
The vacuum degree of the vacuum package is below 0.09 Mpa.
Example 3
The blending method of the chicken essence for chicken essence production comprises the following steps of: crushing the salt powder, the flavor nucleotide disodium, the scallop extract, the yeast extract, the chicken powder essence, the chicken bone oil, the chicken essence C, the chicken paste, 0.02 percent of curcumin liquid, white sugar powder, maltodextrin and starch into 0.44mm powder for later use; weighing: respectively weighing salt powder, monosodium glutamate powder, disodium flavour nucleotide, scallop extract, yeast extract, chicken powder essence, chicken essence C, white sugar powder, maltodextrin and starch powder according to mass fraction; mixing: adding the chicken bone oil, the chicken paste and the curcumin liquid into the powder weighed in the second step and uniformly stirring; step four: and (3) granulation: putting the powder uniformly stirred in the third step into a granulator, and granulating by selecting a screen with the aperture of 2mm to form initial granules; step five: drying: putting the initial particles formed after granulation in the fourth step into a dryer for drying to form chicken essence; step six: cooling and sieving: cooling the chicken essence obtained in the fifth step, and sieving the cooled chicken essence by a 30-mesh sieve; step seven: packaging: and E, packaging the chicken essence obtained in the fifth step.
The first step to the fourth step are all carried out in a constant temperature environment of 23 ℃. The constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence.
And the inlet temperature of the drying tunnel in the dryer in the fifth step is 120 ℃, and the outlet temperature is 75 ℃.
The temperature after cooling in step six was 42 ℃.
And the packaging in the seventh step is vacuum packaging.
The vacuum degree of the vacuum package is below 0.09 Mpa.
The chicken essence supported in example one, example two and example three was scored by a sensory panel consisting of 10 persons using sensory scoring. Placing the chicken essence in a white plate, observing color and texture by sensory evaluation panel, dissolving the chicken essence in warm water (50-60 deg.C, 5g/dL), observing solubility, tasting taste, and scoring. The sensory evaluation items and criteria are shown in table 1.
The blending method is simple and easy to operate, and the blended chicken essence has good taste and flavor; the first step to the fourth step are all carried out in a constant temperature environment of 17 ℃; the constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence; the supported chicken essence is vacuum-packed, so that air can be effectively blocked, the oxidation speed of the chicken essence can be reduced, and the effect of maintaining the quality of the chicken essence is achieved.
Table 1 shows sensory evaluation items and criteria:
the above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The chicken essence for chicken essence production is characterized by comprising the following formula in percentage by mass: 28% of salt powder, 47% of monosodium glutamate powder, 1.8% of disodium ribonucleotide, 0.25% of scallop meat extract, 0.15% of yeast extract, 2% of chicken powder, 1.2% of chicken powder essence, 1% of chicken bone oil, 0.2% of chicken essence C, 2% of chicken paste, 0.02% of curcumin liquid, 8% of white sugar powder, 3.38% of maltodextrin and 5% of starch.
2. The chicken essence for chicken essence production according to claim 1, wherein the particle size of the formula is 0.4 ± 0.02 mm.
3. The method for blending chicken essence for chicken essence production according to claim 1, which comprises the following steps:
the method comprises the following steps: crushing raw materials: pulverizing salt powder, monosodium glutamate powder, disodium ribonucleotide, scallop extract, yeast extract, chicken powder essence, chicken bone oil, chicken essence C, chicken extract, curcumin liquid 0.02%, white sugar powder, maltodextrin and starch to powder of 0.42 + -0.02 mm;
step two: weighing: respectively weighing salt powder, monosodium glutamate powder, disodium flavour nucleotide, scallop extract, yeast extract, chicken powder essence, chicken essence C, white sugar powder, maltodextrin and starch powder according to mass fraction;
step three: mixing: adding the chicken bone oil, the chicken paste and the curcumin liquid into the powder weighed in the second step and uniformly stirring;
step four: and (3) granulation: putting the powder uniformly stirred in the third step into a granulator, and granulating by using a screen with the aperture of 1.8-2mm to form initial granules;
step five: drying: putting the initial particles formed after granulation in the fourth step into a dryer for drying to form chicken essence;
step six: cooling and sieving: cooling the chicken essence obtained in the fifth step, and sieving the cooled chicken essence by a 20-30-mesh sieve;
step seven: packaging: and E, packaging the chicken essence obtained in the fifth step.
4. The method for blending chicken essence for chicken essence production according to claim 3, wherein the first step, the second step, the third step, the fourth step are all performed at a constant temperature of 20 +/-3 ℃. The constant temperature environment is favorable for ensuring the quality of the raw materials, thereby ensuring the taste of the prepared chicken essence.
5. The method for blending chicken essence for chicken essence production according to claim 3, wherein the inlet temperature of the drying tunnel in the dryer in the fifth step is 110 ℃ to 120 ℃, and the outlet temperature is 70 ℃ to 75 ℃.
6. The method for blending chicken essence for chicken essence production according to claim 3, wherein the temperature after cooling in the sixth step is 40 ± 2 ℃.
7. The method for blending chicken essence for chicken essence production according to claim 3, wherein the packaging in the seventh step is vacuum packaging.
8. The method for blending chicken essence for chicken essence production according to claim 7, wherein the vacuum degree of vacuum packaging is below 0.09 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911078614.0A CN110800975A (en) | 2019-11-07 | 2019-11-07 | Chicken essence for chicken essence production and blending method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911078614.0A CN110800975A (en) | 2019-11-07 | 2019-11-07 | Chicken essence for chicken essence production and blending method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800975A true CN110800975A (en) | 2020-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911078614.0A Pending CN110800975A (en) | 2019-11-07 | 2019-11-07 | Chicken essence for chicken essence production and blending method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800975A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362661A (en) * | 2011-09-19 | 2012-02-29 | 天津春发生物科技集团有限公司 | Chicken flavor seasoning and its preparation method |
-
2019
- 2019-11-07 CN CN201911078614.0A patent/CN110800975A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362661A (en) * | 2011-09-19 | 2012-02-29 | 天津春发生物科技集团有限公司 | Chicken flavor seasoning and its preparation method |
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Application publication date: 20200218 |
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