CN111374296A - Chicken essence seasoning and preparation method thereof - Google Patents
Chicken essence seasoning and preparation method thereof Download PDFInfo
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- CN111374296A CN111374296A CN202010226317.2A CN202010226317A CN111374296A CN 111374296 A CN111374296 A CN 111374296A CN 202010226317 A CN202010226317 A CN 202010226317A CN 111374296 A CN111374296 A CN 111374296A
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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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention relates to a preparation technology of a food seasoning, and particularly relates to a chicken essence seasoning and a preparation method thereof, wherein the chicken essence seasoning comprises the following components in parts by mass: 30 parts of chicken essence, 40 parts of sodium glutamate, 20 parts of wolfberry powder, 5 parts of salt, 10 parts of star anise powder, 6 parts of pepper powder, 5 parts of mulberry powder, 2 parts of honeysuckle, 3 parts of ginger powder, 3 parts of garlic powder, 1 part of white granulated sugar, 3 parts of onion powder, 1 part of walnut powder, 1 part of dodder, 0.5 part of schisandra chinensis, 1 part of caraway, 1 part of purslane, 1 part of angelica dahurica, 1 part of cinnamon, 2 parts of clove and 1 part of momordica grosvenori. The invention has rich nutrition, is beneficial to food therapy seasoning, and has good practical value and popularization value.
Description
Technical Field
The invention relates to a preparation technology of food seasoning, in particular to chicken essence seasoning and a preparation method thereof.
Background
Along with the development and progress of society, the living standard of people is higher and higher, the production and the use of various food seasonings are more and more common, the requirements of people on the taste and the nutrient components of the seasonings are higher relatively, especially, people pay more attention to health preservation in recent years, and the health preserving function of various food seasonings is also concerned. Based on the above requirements, large-scale flavoring manufacturers at home and abroad continuously try new processes and new methods to obtain the chicken essence flavoring meeting the edible requirements of consumers. For example, chinese patent application No. 201510397565.2 discloses a chicken essence seasoning, which contains multiple components, but has a taste adjusted mainly by using Chinese herbal medicine spices, and can achieve a certain seasoning effect, but the people adaptability of the spices is not enough, and the requirements of people on delicious taste adjustment and health preservation are difficult to meet.
Therefore, based on the above, the invention provides the chicken essence seasoning and the preparation method thereof, and the seasoning meets the taste regulation of people and can obtain a certain health-preserving value by improving the preparation process and the seasoning components, so that the defects and shortcomings of the prior art are overcome.
Disclosure of Invention
The invention aims to provide the following advantages: aiming at the problems in the prior art, the chicken essence seasoning and the preparation method thereof are provided, and the seasoning can meet the taste regulation of people and can obtain a certain health-care value by improving the preparation process and the seasoning components, so that the defects in the prior art are overcome.
In order to achieve the purpose, the invention adopts the technical scheme that:
the chicken essence seasoning comprises the following components in parts by weight: 30 parts of chicken essence, 40 parts of sodium glutamate, 20 parts of wolfberry powder, 5 parts of salt, 10 parts of star anise powder, 6 parts of pepper powder, 5 parts of mulberry powder, 2 parts of honeysuckle, 3 parts of ginger powder, 3 parts of garlic powder, 1 part of white granulated sugar, 3 parts of onion powder, 1 part of walnut powder, 1 part of dodder, 0.5 part of schisandra chinensis, 1 part of caraway, 1 part of purslane, 1 part of angelica dahurica, 1 part of cinnamon, 2 parts of clove and 1 part of momordica grosvenori.
The preparation method of the chicken essence seasoning comprises the following preparation steps:
step S1: uniformly mixing chicken essence, sodium glutamate and salt according to the set parts by weight to form a primary seasoning; the main purpose of this step is: the seasonings are the main components of the chicken essence seasoning, and the components are uniformly mixed firstly, so that the uniform distribution of the main components in the seasoning at the later stage is facilitated.
Step S2: drying the medlar, the mulberry, the honeysuckle, the caraway, the ginger, the garlic, the shallot, the dodder, the schisandra chinensis, the purslane, the angelica dahurica, the cinnamon, the clove and the momordica grosvenori in parts by weight, respectively grinding into powder, and respectively storing for later use. The purpose of this step is: the ingredients with health-preserving medicinal value, such as mulberry, are added, so that the chicken essence seasoning can have certain medicinal health-preserving value. For example: mulberry is the fruit ear of Morus alba L.of Moraceae, and has sweet and sour taste. It has the functions of invigorating liver and kidney, nourishing Yin and blood, clearing liver heat and improving vision. Mulberry can also be used for treating yin and blood deficiency, liver yang hyperactivity, conjunctival congestion, swelling and pain, vertigo and other symptoms. The mulberry also has good cancer prevention effect, and helps people to resist aging, ulcer and virus. The medlar has the health-preserving medicinal effects of replenishing vital essence, improving eyesight and nourishing liver and kidney. Dodder seed, semen cuscutae is sweet and warm, enters kidney, liver and spleen channels, and has the effects of nourishing liver and kidney, securing essence, reducing urination, preventing miscarriage, improving eyesight and stopping diarrhea. The schisandra chinensis has the main effects of astringing the lung, nourishing the kidney, promoting the production of body fluid, absorbing sweat and arresting seminal emission. And also has the effects of treating lung deficiency, cough and asthma, dry mouth, thirst, spontaneous perspiration, night sweat, fatigue, emaciation, nocturnal emission, chronic diarrhea and chronic dysentery. Therefore, by adopting the technical scheme, the seasoning for food therapy health food is more beneficial to use.
Step S3: and (4) screening the raw material powder in the step S2 by using a 600-mesh sieve to obtain uniform powder, and adding the powder into the primary seasoning in the step S1 to be uniformly mixed to form a secondary seasoning. The seasoning is screened by a sieve, so that the seasoning with fine granular feeling can be obtained.
Step S4: adding 20 parts by mass of purple sweet potato powder, 10 parts by mass of rice flour and 5 parts by mass of potato powder into the secondary seasoning in the step S3; and after the materials are uniformly mixed, adding 100 parts by weight of clear water, and mechanically stirring for 10-20 minutes to form the seasoning paste. After the seasoning paste is formed, substances which can be dissolved in water, such as salt, white granulated sugar and the like, are dissolved in the water, and are soaked and mixed with other raw materials through the water, so that the raw materials can be mixed more uniformly and thoroughly. Compared with the traditional mixing mode, the mixing mode has the advantages that the mixing effect is better, and the taste of the raw materials is more uniform.
Step S5: and (4) drying and solidifying the seasoning paste in the step (S4) to form blocky seasoning, then crushing the blocky seasoning, and sieving by adopting a 400-mesh sieve to obtain seasoning fine powder. This step enables the obtainment of a flavour particle with a homogeneous mixing of the pigments.
Step S6: inspecting the fine powder of the flavoring, subpackaging and storing.
Preferably, in the step S2, the mulberries, the medlar and the honeysuckle flowers are dried in the sun or in the air, then placed in an oven for final baking, and the mulberries, the medlar and the honeysuckle flowers are dehydrated and ground into powder.
Preferably, in step S2, the dodder, the purslane and the caraway are soaked in hot water at 70-80 ℃ for 5-10 minutes, then taken out, aired, dried and ground into powder.
Preferably, the chicken essence in step S1 includes sugar, chicken or chicken bone powder, inosinic acid, guanylic acid, chicken essence, and starch.
Preferably, the ginger, the garlic and the shallot in the step S2 are cleaned to remove impurities, and then directly placed in a drying oven to be dried and dewatered to obtain the dried ginger, the garlic and the shallot, and then ground into powder, and sieved by a 600-mesh sieve to obtain fine powder.
Due to the adoption of the technical scheme, the invention has the beneficial effects that:
firstly, the seasoning of the application not only has the taste adjusting function, but also can mix different raw materials, especially granular raw materials which are easy to dissolve in water, such as salt, white granulated sugar and the like, more uniformly and thoroughly, thereby being beneficial to obtaining the seasoning with uniform taste.
Secondly, the seasoning prepared by the method has rich nutrition, is also suitable for seasoning health-care food therapy food, and can be used for seasoning health-care medicine, so that the seasoning can be guaranteed to have health-care food therapy functions while seasoning, and the purposes of the seasoning are expanded.
Thirdly, the technical scheme of the application has good protection on the nutrient components of the raw materials, and the prepared seasoning is delicious in taste and has good practical value and popularization value.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer and more complete, the technical solutions in the embodiments of the present invention will be described below, it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.
Example 1:
the chicken essence seasoning comprises the following components in parts by weight: 30 parts of chicken essence, 40 parts of sodium glutamate, 20 parts of wolfberry powder, 5 parts of salt, 10 parts of star anise powder, 6 parts of pepper powder, 5 parts of mulberry powder, 2 parts of honeysuckle, 3 parts of ginger powder, 3 parts of garlic powder, 1 part of white granulated sugar, 3 parts of onion powder, 1 part of walnut powder, 1 part of dodder, 0.5 part of schisandra chinensis, 1 part of caraway, 1 part of purslane, 1 part of angelica dahurica, 1 part of cinnamon, 2 parts of clove and 1 part of momordica grosvenori.
The preparation method of the chicken essence seasoning comprises the following preparation steps:
step S1: uniformly mixing chicken essence, sodium glutamate and salt according to the set parts by weight to form a primary seasoning; the main purpose of this step is: the seasonings are the main components of the chicken essence seasoning, and the components are uniformly mixed firstly, so that the uniform distribution of the main components in the seasoning at the later stage is facilitated.
Step S2: drying the medlar, the mulberry, the honeysuckle, the caraway, the ginger, the garlic, the shallot, the dodder, the schisandra chinensis, the purslane, the angelica dahurica, the cinnamon, the clove and the momordica grosvenori in parts by weight, respectively grinding into powder, and respectively storing for later use. The purpose of this step is: the ingredients with health-preserving medicinal value, such as mulberry, are added, so that the chicken essence seasoning can have certain medicinal health-preserving value. For example: mulberry is the fruit ear of Morus alba L.of Moraceae, and has sweet and sour taste. It has the functions of invigorating liver and kidney, nourishing Yin and blood, clearing liver heat and improving vision. Mulberry can also be used for treating yin and blood deficiency, liver yang hyperactivity, conjunctival congestion, swelling and pain, vertigo and other symptoms. The mulberry also has good cancer prevention effect, and helps people to resist aging, ulcer and virus. The medlar has the health-preserving medicinal effects of replenishing vital essence, improving eyesight and nourishing liver and kidney. Dodder seed, semen cuscutae is sweet and warm, enters kidney, liver and spleen channels, and has the effects of nourishing liver and kidney, securing essence, reducing urination, preventing miscarriage, improving eyesight and stopping diarrhea. The schisandra chinensis has the main effects of astringing the lung, nourishing the kidney, promoting the production of body fluid, absorbing sweat and arresting seminal emission. And also has the effects of treating lung deficiency, cough and asthma, dry mouth, thirst, spontaneous perspiration, night sweat, fatigue, emaciation, nocturnal emission, chronic diarrhea and chronic dysentery. Therefore, by adopting the technical scheme, the seasoning for food therapy health food is more beneficial to use.
Step S3: and (4) screening the raw material powder in the step S2 by using a 600-mesh sieve to obtain uniform powder, and adding the powder into the primary seasoning in the step S1 to be uniformly mixed to form a secondary seasoning. The seasoning is screened by a sieve, so that the seasoning with fine granular feeling can be obtained.
Step S4: adding 20 parts by mass of purple sweet potato powder, 10 parts by mass of rice flour and 5 parts by mass of potato powder into the secondary seasoning in the step S3; and after the materials are uniformly mixed, adding 100 parts by weight of clear water, and mechanically stirring for 10-20 minutes to form the seasoning paste. After the seasoning paste is formed, substances which can be dissolved in water, such as salt, white granulated sugar and the like, are dissolved in the water, and are soaked and mixed with other raw materials through the water, so that the raw materials can be mixed more uniformly and thoroughly. Compared with the traditional mixing mode, the mixing mode has the advantages that the mixing effect is better, and the taste of the raw materials is more uniform.
Step S5: and (4) drying and solidifying the seasoning paste in the step (S4) to form blocky seasoning, then crushing the blocky seasoning, and sieving by adopting a 400-mesh sieve to obtain seasoning fine powder. This step enables the obtainment of a flavour particle with a homogeneous mixing of the pigments.
Step S6: inspecting the fine powder of the flavoring, subpackaging and storing.
Preferably, in the step S2, the mulberries, the medlar and the honeysuckle flowers are dried in the sun or in the air, then placed in an oven for final baking, and the mulberries, the medlar and the honeysuckle flowers are dehydrated and ground into powder.
Preferably, in step S2, the dodder, the purslane and the caraway are soaked in hot water at 70-80 ℃ for 5-10 minutes, then taken out, aired, dried and ground into powder.
Preferably, the chicken essence in step S1 includes sugar, chicken or chicken bone powder, inosinic acid, guanylic acid, chicken essence, and starch.
Preferably, the ginger, the garlic and the shallot in the step S2 are cleaned to remove impurities, and then directly placed in a drying oven to be dried and dewatered to obtain the dried ginger, the garlic and the shallot, and then ground into powder, and sieved by a 600-mesh sieve to obtain fine powder.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (6)
1. A chicken essence seasoning, which is characterized in that: the composition comprises the following components in parts by mass: 30 parts of chicken essence, 40 parts of sodium glutamate, 20 parts of wolfberry powder, 5 parts of salt, 10 parts of star anise powder, 6 parts of pepper powder, 5 parts of mulberry powder, 2 parts of honeysuckle, 3 parts of ginger powder, 3 parts of garlic powder, 1 part of white granulated sugar, 3 parts of onion powder, 1 part of walnut powder, 1 part of dodder, 0.5 part of schisandra chinensis, 1 part of caraway, 1 part of purslane, 1 part of angelica dahurica, 1 part of cinnamon, 2 parts of clove and 1 part of momordica grosvenori.
2. The method for preparing chicken essence seasoning according to claim 1, wherein the method comprises the following steps: the preparation method comprises the following preparation steps:
step S1: uniformly mixing chicken essence, sodium glutamate and salt according to the set parts by weight to form a primary seasoning;
step S2: drying medlar, mulberry, honeysuckle, caraway, ginger, garlic, shallot, dodder, schisandra chinensis, purslane, angelica dahurica, cinnamon, clove and momordica grosvenori in parts by weight, and then respectively grinding into powder for storage;
step S3: respectively screening the raw material powder obtained in the step S2 by using a 600-mesh sieve to obtain uniform powder, and then adding the powder into the primary seasoning obtained in the step S1 to be uniformly mixed to form secondary seasoning;
step S4: adding 20 parts by mass of purple sweet potato powder, 10 parts by mass of rice flour and 5 parts by mass of potato powder into the secondary seasoning in the step S3; after being uniformly mixed, 100 parts by weight of clear water is added, and mechanical stirring is adopted for 10-20 minutes to form seasoning paste;
step S5: drying and solidifying the seasoning paste in the step S4 to form blocky seasonings, then crushing the blocky seasonings, and sieving the blocky seasonings by using a 400-mesh sieve to obtain seasoning fine powder;
step S6: inspecting the fine powder of the flavoring, subpackaging and storing.
3. The method for preparing chicken essence seasoning according to claim 2, wherein the method comprises the following steps: in the step S2, the mulberries, the medlar and the honeysuckle are dried in the sun or in the air, then the mulberries, the medlar and the honeysuckle are placed into an oven for final baking, the water in the mulberries, the medlar and the honeysuckle is removed, and then the mulberries, the medlar and the honeysuckle are ground into powder.
4. The method for preparing chicken essence seasoning according to claim 2, wherein the method comprises the following steps: in the step S2, the dodder, the purslane and the caraway are soaked in hot water at 70-80 ℃ for 5-10 minutes, then taken out, aired, dried and ground into powder.
5. The method for preparing chicken essence seasoning according to claim 2, wherein the method comprises the following steps: the chicken essence in the step S1 comprises sugar, chicken or chicken bone powder, inosinic acid, guanylic acid, chicken essence and starch.
6. The method for preparing chicken essence seasoning according to claim 2, wherein the method comprises the following steps: and (S2) cleaning the ginger, the garlic and the shallot, removing impurities, directly placing the ginger, the garlic and the shallot in a drying box for drying and dewatering to obtain dried ginger, garlic and shallot, grinding the ginger, the garlic and the shallot into powder, and sieving the powder by using a 600-mesh sieve to obtain fine powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698816A (en) * | 2022-04-11 | 2022-07-05 | 哈尔滨灵椿味道食品开发有限公司 | Seasoning and preparation method thereof |
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| CN103053987A (en) * | 2012-12-12 | 2013-04-24 | 余国芳 | Pumpkin flavor granular condiment |
| CN103461946A (en) * | 2013-09-18 | 2013-12-25 | 张家港市桃源食品有限公司 | Essence of chicken |
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