CN111728180A - Chicken-flavored seasoning without animal ingredients - Google Patents

Chicken-flavored seasoning without animal ingredients Download PDF

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Publication number
CN111728180A
CN111728180A CN202010648340.0A CN202010648340A CN111728180A CN 111728180 A CN111728180 A CN 111728180A CN 202010648340 A CN202010648340 A CN 202010648340A CN 111728180 A CN111728180 A CN 111728180A
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powder
percent
chicken
edible
disodium
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桂纯伟
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Hubei Piaoyang Food Technology Co ltd
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Hubei Piaoyang Food Technology Co ltd
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    • 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
    • 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
    • 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
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • 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 invention discloses a chicken-flavored seasoning without animal ingredients, which comprises the following raw materials in parts by weight: 3 to 5 percent of pasty chicken flavor essence, 3 percent of medicinal and edible homologous components, 23.5 percent of salt powder, 39.8 to 41.8 percent of monosodium glutamate powder, 14 percent of white granulated sugar powder, 10.5 percent of edible starch, 1.3 percent of flavour development nucleotide disodium, 0.3 percent of disodium succinate, 1 percent of edible glucose powder, 1.3 percent of spices and 0.3 percent of silicon dioxide; the medicinal and edible homologous components are a mixture of wolfberry fruit, longan pulp, cinnamon, lotus seed, rhizoma polygonati, Chinese date, semen cassiae and honeysuckle, the weight ratio of the wolfberry fruit, the longan pulp, the cinnamon, the lotus seed, the rhizoma polygonati, the Chinese date, the semen cassiae and the honeysuckle is 1:2:3:3:1:1:3:2, and the invention relates to the technical field of seasonings. The chicken-flavored seasoning without animal ingredients not only meets the requirements of consumers on food, but also has the flavor of chicken essence seasoning, and has the effect of food supplement through medicinal and edible homologous components, so that the digestion can be promoted, the nutrition can be supplemented, and the health can be benefited by eating more chicken-flavored seasoning.

Description

Chicken-flavored seasoning without animal ingredients
Technical Field
The invention relates to the technical field of seasonings, in particular to a chicken-flavor seasoning without animal ingredients.
Background
The chicken essence seasoning is one of seasonings commonly used in cooking in families and catering units, and is a freshness-enhancing solid compound seasoning. According to the definition of the chicken essence seasoning in the industry standard SB/T10371-2003, the chicken essence seasoning is prepared by mixing and drying monosodium glutamate, edible salt, chicken/chicken bone powder or concentrated extract thereof, disodium ribonucleotide for flavor development and other auxiliary materials, with or without adding flavoring agents such as spices and/or edible spices, and the like. By definition we know that chicken essence seasoning must have the umami and aroma of chicken derived from chicken/chicken bone powder or its concentrated extract.
In the sale of chicken essence, the export amount is also considerable, and because some countries limit the import of animal products in China, particularly poultry processed products which are easy to be infected with avian influenza virus, or implement excessive inspection and quarantine, the export of chicken essence seasonings in China is greatly limited. In addition, many vegetarians exist all over the world, and do not accept animal seasonings, but the seasonings are hoped to be capable of increasing the freshness and the fragrance of dishes. Therefore, chicken flavourings without animal ingredients have a considerable market.
The maillard reaction refers to a polymerization reaction, a condensation reaction, or the like between a compound containing a free amino group and a reducing sugar or a carbonyl compound at normal temperature or under heating, and is widely used in the food industry. By controlling the raw and auxiliary materials and reaction conditions of the Maillard reaction, different meat fragrances can be generated, and unique flavor and color can be endowed to food. The paste chicken essence with delicate flavor and fragrance of chicken is obtained by utilizing Maillard reaction, and the paste chicken essence replaces chicken/chicken bone powder or concentrated extract thereof to prepare the chicken-flavored seasoning without animal ingredients.
The existing chicken flavor seasoning is used for improving meat flavor through chicken essence or chicken added, is not received by vegetarian food connoisseurs, loses part of market, is added with chicken flavor through the chicken essence, increases production cost, can improve freshness and flavor, but does not have a dietetic invigoration effect, and affects body health if being eaten too much.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the chicken flavor seasoning without animal ingredients, which solves the problems that the chicken flavor seasoning is not accepted by vegetarian food connoisseurs and loses part of the market, chicken essence is adopted to increase chicken flavor, the production cost is increased, and the seasoning can increase the freshness and improve the flavor, but does not have the dietetic invigoration effect, and the health is influenced by too much eating.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a chicken-flavored seasoning without animal ingredients comprises the following raw materials in parts by weight:
3 to 5 percent of pasty chicken flavor essence, 3 percent of medicinal and edible homologous components, 23.5 percent of salt powder, 39.8 to 41.8 percent of monosodium glutamate powder, 14 percent of white granulated sugar powder, 10.5 percent of edible starch, 1.3 percent of flavour development nucleotide disodium, 0.3 percent of disodium succinate, 1 percent of edible glucose powder, 1.3 percent of spices and 0.3 percent of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight:
55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
Preferably, the raw material components comprise the following components in parts by weight: 3% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 41.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
Preferably, the raw material components comprise the following components in parts by weight: 4% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 40.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
Preferably, the raw material components comprise the following components in parts by weight: 5% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 39.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
Preferably, the medicinal and edible components are a mixture of wolfberry fruit, longan pulp, cinnamon, lotus seed, rhizoma polygonati, Chinese date, cassia seed and honeysuckle, and the weight ratio of the wolfberry fruit, the longan pulp, the cinnamon, the lotus seed, the rhizoma polygonati, the Chinese date, the cassia seed and the honeysuckle is 1:2:3:3:1:1:3: 2.
The invention also discloses a preparation method of the chicken-flavored seasoning without animal ingredients, which comprises the following steps:
step one, Maillard reaction: cleaning and sterilizing a high-pressure reaction tank, a measuring cup and other tools, weighing a proper amount of purified water, cysteine hydrochloride, taurine hydrochloride, glycine, alanine, nucleotide, glucose, yeast powder, monosodium glutamate, salt, flavour development nucleotide disodium, ginger powder, white pepper powder and chive powder after the materials are thoroughly dried, then putting all the ingredients into the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100-;
step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence;
step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle into powder, mixing the powder together to obtain medicine-food homologous components, adding the medicine-food homologous components, salt powder, monosodium glutamate powder, white granulated sugar powder, edible starch, disodium flavour development nucleotide, disodium succinate, edible glucose powder, spices and silicon dioxide into a mixer, adding the pasty chicken flavor essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken flavor essence with various auxiliary materials by using the mixer;
step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials;
step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed;
step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements;
step seven, packaging: and packaging the product according to the sales requirement.
Preferably, the granules in the fifth step are dried until the moisture content is less than or equal to 3 percent.
Preferably, the oscillating screen in the sixth step is a two-layer screen and three outlets.
(III) advantageous effects
The invention provides a chicken-flavored seasoning without animal ingredients. Compared with the prior art, the method has the following beneficial effects: by performing a Maillard reaction in step one: cleaning and sterilizing a high-pressure reaction tank, a measuring cup and other tools, weighing a proper amount of purified water, cysteine hydrochloride, taurine hydrochloride, glycine, alanine, nucleotide, glucose, yeast powder, monosodium glutamate, salt, flavour development nucleotide disodium, ginger powder, white pepper powder and chive powder after the materials are thoroughly dried, then putting all the ingredients into the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100-; step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence; step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle into powder, mixing the powder together to obtain medicine-food homologous components, adding the medicine-food homologous components, salt powder, monosodium glutamate powder, white granulated sugar powder, edible starch, disodium flavour development nucleotide, disodium succinate, edible glucose powder, spices and silicon dioxide into a mixer, adding the pasty chicken flavor essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken flavor essence with various auxiliary materials by using the mixer; step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials; step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed; step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements; step seven, packaging: the product is packaged according to the marketing requirement, so that the requirements of consumers on food essence are met, the chicken essence seasoning has the flavor, and the chicken essence seasoning has the effect of food supplement through medicinal and edible components, can promote digestion, supplement nutrition, and is beneficial to body health after being eaten more.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the attached tables in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides three technical schemes: an animal-free chicken-flavored seasoning specifically comprises the following examples:
example 1:
step one, Maillard reaction: cleaning and sterilizing appliances such as a high-pressure reaction tank, a measuring cup and the like, weighing 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of disodium flavour development nucleotide, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder after completely drying, then placing all the ingredients in the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100 organic materials for 2-2.5 hours;
step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence;
step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle into powder, mixing the powder together to obtain medicinal and edible components, then adding 3% of the medicinal and edible components, 23.5% of salt powder, 41.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide into a mixer, then adding 3% of the pasty chicken essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken essence with all auxiliary materials;
step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials;
step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed;
step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements;
step seven, packaging: and packaging the product according to the sales requirement.
Example 2:
step one, Maillard reaction: cleaning and sterilizing appliances such as a high-pressure reaction tank, a measuring cup and the like, weighing 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of disodium flavour development nucleotide, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder after completely drying, then placing all the ingredients in the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100 organic materials for 2-2.5 hours;
step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence;
step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle into powder, mixing the powder together to obtain medicinal and edible components, then adding 3% of the medicinal and edible components, 23.5% of salt powder, 40.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide into a mixer, then adding 4% of the pasty chicken essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken essence with all auxiliary materials;
step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials;
step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed;
step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements;
step seven, packaging: and packaging the product according to the sales requirement.
Example 3:
step one, Maillard reaction: cleaning and sterilizing appliances such as a high-pressure reaction tank, a measuring cup and the like, weighing 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of disodium flavour development nucleotide, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder after completely drying, then placing all the ingredients in the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100 organic materials for 2-2.5 hours;
step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence;
step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, sealwort, Chinese dates, cassia seeds and honeysuckle into powder, mixing the powder together to obtain medicinal and edible components, then adding 3% of the medicinal and edible components, 23.5% of salt powder, 39.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide into a mixer, then adding 5% of the pasty chicken essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken essence with all auxiliary materials;
step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials;
step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed;
step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements;
step seven, packaging: and packaging the product according to the sales requirement.
Comparative experiment
According to claim 1, the existing manufacturer can produce three kinds of chicken-flavor seasonings, 50 vegetarian testers and 50 non-vegetarian testers are respectively selected for the three kinds of chicken-flavor seasonings to participate in a trial eating test, and the trial eating results and the trial eating evaluation are counted to obtain the following table:
chicken flavor seasoning evaluation table
Figure RE-GDA0002649045860000081
It is shown that the chicken flavour of example 1 performed the best results after laboratory tests.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (8)

1. An animal ingredient-free chicken-flavored seasoning, characterized in that: the raw materials comprise the following components in parts by weight:
3 to 5 percent of pasty chicken flavor essence, 3 percent of medicinal and edible homologous components, 23.5 percent of salt powder, 39.8 to 41.8 percent of monosodium glutamate powder, 14 percent of white granulated sugar powder, 10.5 percent of edible starch, 1.3 percent of flavour development nucleotide disodium, 0.3 percent of disodium succinate, 1 percent of edible glucose powder, 1.3 percent of spices and 0.3 percent of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight:
55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
2. An animal ingredient-free chicken flavoring according to claim 1, wherein: the raw material components of the material comprise the following components in parts by weight: 3% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 41.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
3. An animal ingredient-free chicken flavoring according to claim 1, wherein: the raw material components of the material comprise the following components in parts by weight: 4% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 40.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
4. An animal ingredient-free chicken flavoring according to claim 1, wherein: the raw material components of the material comprise the following components in parts by weight: 5% of pasty chicken flavor essence, 3% of medicinal and edible homologous components, 23.5% of salt powder, 39.8% of monosodium glutamate powder, 14% of white granulated sugar powder, 10.5% of edible starch, 1.3% of disodium ribonucleotide, 0.3% of disodium succinate, 1% of edible glucose powder, 1.3% of spices and 0.3% of silicon dioxide;
the pasty chicken flavor essence comprises the following raw materials in parts by weight: 55% of purified water, 2% of cysteine hydrochloride, 2% of taurine hydrochloride, 1% of glycine, 1% of alanine, 0.6% of nucleotide, 2.8% of glucose, 16.6% of yeast powder, 9.2% of monosodium glutamate, 8.8% of salt, 0.8% of flavour development nucleotide disodium, 0.1% of ginger powder, 0.05% of white pepper powder and 0.05% of chive powder.
5. An animal ingredient-free chicken flavoring according to claim 1, wherein: the medicinal and edible components are a mixture of wolfberry fruit, longan pulp, cinnamon, lotus seed, rhizoma polygonati, Chinese date, semen cassiae and honeysuckle, and the weight ratio of the wolfberry fruit, the longan pulp, the cinnamon, the lotus seed, the rhizoma polygonati, the Chinese date, the semen cassiae and the honeysuckle is 1:2:3:3:1:1:3: 2.
6. A preparation method of chicken flavor seasoning without animal ingredients is characterized in that: the method comprises the following steps:
step one, Maillard reaction: cleaning and sterilizing a high-pressure reaction tank, a measuring cup and other tools, weighing a proper amount of purified water, cysteine hydrochloride, taurine hydrochloride, glycine, alanine, nucleotide, glucose, yeast powder, monosodium glutamate, salt, flavour development nucleotide disodium, ginger powder, white pepper powder and chive powder after the materials are thoroughly dried, then putting all the ingredients into the high-pressure reaction tank, and carrying out Maillard reaction at the temperature of 110 ℃ of 100-;
step two, vacuum concentration: concentrating the paste obtained by the Maillard reaction in the step one to 35% concentration by a vacuum concentrator to obtain paste chicken flavor essence;
step three, mixing: weighing quantitative wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle, grinding the weighed wolfberry fruits, longan pulp, cinnamon, lotus seeds, rhizoma polygonati, Chinese dates, semen cassiae and honeysuckle into powder, mixing the powder together to obtain medicine-food homologous components, adding the medicine-food homologous components, salt powder, monosodium glutamate powder, white granulated sugar powder, edible starch, disodium flavour development nucleotide, disodium succinate, edible glucose powder, spices and silicon dioxide into a mixer, adding the pasty chicken flavor essence prepared in the step two into the mixer, and uniformly mixing the pasty chicken flavor essence with various auxiliary materials by using the mixer;
step four, granulating: adding the mixture obtained in the third step into a rotary granulator, and granulating the mixed materials;
step five, drying: drying the granules prepared by the rotary granulator in the fourth step by a vibrating fluidized bed;
step six, screening: sieving the dried chicken flavor seasoning by using a vibrating sieve to remove too large and too fine particles, and keeping the particles with the sizes meeting the requirements;
step seven, packaging: and packaging the product according to the sales requirement.
7. An animal ingredient-free chicken flavoring according to claim 6, wherein: and fifthly, drying the particles until the moisture content is less than or equal to 3 percent.
8. An animal ingredient-free chicken flavoring according to claim 6, wherein: and the oscillating screen in the sixth step is a two-layer screen and three outlets.
CN202010648340.0A 2020-07-07 2020-07-07 Chicken-flavored seasoning without animal ingredients Pending CN111728180A (en)

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