CN111743127A

CN111743127A - Stewed chicken juice and preparation method thereof

Info

Publication number: CN111743127A
Application number: CN202010676524.8A
Authority: CN
Inventors: 彭振宇
Original assignee: Guangzhou Weizimei Food Co ltd
Current assignee: Guangzhou Weizimei Food Co ltd
Priority date: 2020-07-14
Filing date: 2020-07-14
Publication date: 2020-10-09

Abstract

The application relates to the technical field of food seasoning, the problem of the easy amino acid content to native chicken simmer juice of process of cooking to the chicken produces the influence, and this application provides a native chicken simmer juice and preparation method, and native chicken simmer juice is made by the raw materials that contain following parts by mass: 10-20 parts of whole chicken; 0.5-2 parts of ginger; 0.05-0.2 part of codonopsis pilosula; 35-45 parts of water; 0.01-0.1 part of white pepper powder; 3-8 parts of chicken oil; 0.5-1 part of emulsifier; 3-10 parts of liquid essence; 10-15 parts of edible salt; 5-10 parts of white granulated sugar; 8-15 parts of monosodium glutamate; 0.1-0.5 part of flavour nucleotide disodium; 1-4 parts of a thickening agent. The method has the advantages of being beneficial to better improving the flavor and aroma of the stewed local chicken juice while ensuring the amino acid content of the stewed local chicken juice.

Description

Stewed chicken juice and preparation method thereof

Technical Field

The application relates to the field of food seasonings, in particular to stewed chicken sauce and a preparation method thereof.

Background

The food seasoning is an auxiliary food which can increase the color, the fragrance and the taste of dishes, promote appetite and benefit human health. Its main function is to improve the quality of the dish and meet the sensory requirements of consumers, thus stimulating appetite and improving human health.

Today, the living standard is continuously improved, the requirements of people on food exceed the full-bodied requirements, and the taste enjoyment, nutritional attributes and convenience of diet become the targets pursued by consumers. However, the traditional seasoning containing chicken flavor is usually obtained by boiling chicken, concentrating, extracting, emulsifying and homogenizing.

Aiming at the related technologies, the invention considers that the defects that the nutrient substance of chicken is easy to lose in the cooking process, so that the amino acid content in the prepared seasoning containing the chicken flavor is reduced, and the nutrient substance of the seasoning containing the chicken flavor is easy to be influenced exist.

Disclosure of Invention

In order to better maintain the flavor and the nutritional ingredients of the local chicken simmered juice at the same time, the application provides the local chicken simmered juice and the preparation method thereof.

First aspect, the application provides a juice is stewed to native chicken, adopts following technical scheme:

the local chicken simmered juice is prepared from the following raw materials in parts by weight:

10-20 parts of whole chicken;

0.5-2 parts of ginger;

0.05-0.2 part of codonopsis pilosula;

35-45 parts of water;

0.01-0.1 part of white pepper powder;

3-8 parts of chicken oil;

0.5-1 part of emulsifier;

3-10 parts of liquid essence;

10-15 parts of edible salt;

5-10 parts of white granulated sugar;

8-15 parts of monosodium glutamate;

0.1-0.5 part of flavour nucleotide disodium;

1-4 parts of a thickening agent.

Through adopting above-mentioned technical scheme, through adopting specific raw materials of specific proportion to cooperate mutually, be favorable to the fragrance in the native chicken to be extracted better, make fragrance and taste in the native chicken more milder by the condition of extracting completely, thereby make the condition of extracting make the amino acid of condition in being difficult to the native chicken cause destruction when making the fragrant flavor of native chicken simmer juice stronger fragrant and mellow, and then make the amino acid content in the native chicken higher, be favorable to improving the amino acid content in the native chicken simmer juice better when being favorable to keeping the flavor of native chicken simmer juice, make the nutrient composition in the native chicken simmer juice abundanter more.

Preferably, the stewed local chicken juice is also prepared from the following raw materials in parts by weight:

0.1-0.5 part of Angel yeast powder;

0.3-1 part of plant protein extract.

By adopting the technical scheme, the applicant unexpectedly discovers that the aroma and the raw juice in the local chicken are more easily extracted by adding Angel yeast powder and the plant protein extract to be matched with each other, so that the local chicken simmered juice has stronger flavor and mellow aroma and is more easily popular with consumers; meanwhile, the Angel yeast powder and the vegetable protein extract are also beneficial to better improving the oxidation resistance of the stewed chicken juice, so that the flavor of the stewed chicken juice is less susceptible to the influence of time, and the shelf life of the stewed chicken juice is better prolonged.

Preferably, the emulsifier is sodium starch octenyl succinate.

By adopting the technical scheme, the sodium starch octenyl succinate is used as the emulsifier, so that the emulsifying effect of the stewed chicken juice is favorably improved, the flavor of the stewed chicken juice is better, and the stewed chicken juice is more complete in color, aroma and taste and is more easily popular with consumers.

Preferably, the liquid essence base comprises the following components in parts by mass:

18-12 parts of vitamin B;

38-45 parts of light soy sauce;

8-13 parts of taurine;

10-17 parts of L-cysteine hydrochloride monohydrate;

15-22 parts of glucose;

3-7 parts of ethyl maltol.

Through adopting above-mentioned technical scheme, form liquid fragrant base through adopting above-mentioned component with specific proportion cooperatees mutually, be favorable to carrying fragrant native chicken simmer juice better for the aroma taste of the native chicken simmer juice of preparation gained is more fragrant mellow and dense, is favorable to richening the flavor of native chicken simmer juice better, makes native chicken simmer juice all together look fragrant smell and taste.

Preferably, the preparation method of the liquid perfume base is as follows: mixing the raw material components of the liquid incense base, heating to 95-100 deg.C, and maintaining for 2.5-3h to obtain the liquid incense base.

By adopting the technical scheme, the flavor of the prepared liquid essence base is favorably improved by controlling the mixing temperature and mixing time of each component, so that the liquid essence base can better promote the flavor of the stewed local chicken, the flavor of the stewed local chicken can be better enriched, and the stewed local chicken is more popular with consumers.

0.05-0.2 part of xanthan gum;

0.03-0.2 portion of edible alcohol.

Through adopting above-mentioned technical scheme, through adding xanthan gum, be favorable to improving the stability of thickener better for the native chicken simmer juice that the preparation was obtained is good all more look fragrant smell and taste, cooperates mutually through adding edible alcohol and xanthan gum, is favorable to dissolving dispersion xanthan gum better, makes xanthan gum completely dissolve and disperse in native chicken simmer juice better, is favorable to xanthan gum to exert a better effect.

0.03-0.3 part of antioxidant.

By adopting the technical scheme, the antioxidant is added, so that the oxidation resistance of the stewed chicken juice can be better improved, the flavor of the stewed chicken juice is not easily influenced by time, and the shelf life of the stewed chicken juice can be better prolonged.

0.1-0.5 part of pigment.

By adopting the technical scheme, the pigment is added, so that the local chicken simmered juice is better colored, and the flavor and fragrance of the local chicken simmered juice are better improved to a certain extent, so that the prepared local chicken simmered juice is more complete in color, fragrance and taste and is more easily welcomed by consumers.

In a second aspect, the application provides a preparation method of stewed local chicken, which adopts the following technical scheme:

a method for preparing stewed chicken juice comprises the following steps:

mincing a whole chicken, and mashing ginger and codonopsis pilosula;

step (2), mixing the minced whole chicken, the mashed ginger and the codonopsis pilosula and 1/4-volume water, raising the temperature to 110-125 ℃, raising the pressure to 0.2-0.3MPa, and preserving the heat for 2.5-4 h;

step (3), relieving pressure to enable the reaction environment to return to a normal pressure state, adding chicken oil and white pepper powder, and preserving heat for 13-18 hours to obtain a pretreatment mixture;

filtering the pre-treatment mixture, and removing bone residues to obtain a filtered mixture;

step (5), adding an emulsifier and water into the filtered mixture, and uniformly mixing to form an intermediate mixture;

step (6), adding the rest components of the stewed local chicken juice into the intermediate mixture, and uniformly stirring and mixing to form a semi-finished product;

and (7) raising the temperature to 90-100 ℃, and keeping the temperature for 25-40min to obtain the stewed chicken juice.

By adopting the technical scheme, the flavor in the local chicken can be forced out only by higher reaction conditions, nutrient substances in the local chicken are decomposed easily due to overhigh reaction conditions, and nutrient components are easy to lose.

Preferably, in the step (5), the emulsifier and the water are stirred and mixed uniformly, so that the emulsifier is completely dissolved, and then the mixture of the emulsifier and the water which are completely dissolved is added into the filtering mixture.

Through adopting above-mentioned technical scheme, dissolve the emulsifier completely through earlier with water, add the mixture that dissolves completely to filtering the mixture again, be favorable to the emulsifier homodisperse better in native chicken simmer juice for native chicken simmer juice's emulsification effect is better, makes the native chicken simmer juice that the preparation was obtained all together look fragrant smell and taste more.

In summary, the present application includes at least one of the following beneficial technical effects:

1. by adopting the specific raw materials in specific proportion to cooperate with each other, the condition that the fragrance and the taste of the local chicken are completely extracted is milder, the fragrance and the flavor of the local chicken simmered juice are stronger, more mellow and less prone to damage the amino acid in the local chicken due to the extraction condition, the flavor of the local chicken simmered juice is kept, and the amino acid content in the local chicken simmered juice is improved;

2. through the synergistic cooperation of the Angel yeast powder and the vegetable protein extract, the aroma and the raw juice in the local chicken are more easily extracted, so that the local chicken simmered juice has stronger flavor and aroma, and is more easily popular with consumers;

3. the Angel yeast powder and the vegetable protein extract are also beneficial to better improving the oxidation resistance of the local chicken simmered juice, so that the flavor of the local chicken simmered juice is less susceptible to the influence of time, and the shelf life of the local chicken simmered juice is favorably prolonged;

4. through the order of adding of control each component and the reaction temperature and the reaction time after control each component adds for the raw juice original flavor in the native chicken is extracted under mild condition more easily, is favorable to improving the flavor of the native chicken simmered juice that prepares the gained better, makes the native chicken simmered juice have the raw juice original flavor of native chicken more, simultaneously, make nutrient composition in the native chicken more difficult to be destroyed, be favorable to keeping the nutrient composition in the native chicken simmered juice better, make the amino acid content in the native chicken simmered juice higher.

Drawings

FIG. 1 is a process flow chart of the preparation method of the stewed local chicken juice of the invention.

Detailed Description

The present application is described in further detail below with reference to fig. 1.

In the following examples, the whole chicken was an old chicken from Seideya food Co., Sache county.

In the following examples, the ginger was ginger at the center of purchase and sale of fruits and vegetables in Xishui county Xiuchun.

In the following examples, the Codonopsis pilosula was prepared from Xiamen Henshunfeng food Co.

In the following examples, white pepper of NY/T960-2006, a product standard number of Changhong food Co., Ltd, of Xinghua, was used.

In the following examples, the chicken oil used was one having a product standard number of Q/ZHS0001S-2015 of Hongyi food manufacturing Co., Ltd.

In the following examples, propylene glycol alginate sold under the trade name 9005-37-2 by Johnson Biotech Ltd was used.

In the following examples, edible salt having a product number of 7647-14-5 from Jinwangtong chemical Co., Ltd, Jinan, was used.

In the following examples, the white granulated sugar used was a product number 100 of honor yu trade company, yoze county.

In the following examples, the monosodium glutamate was obtained from commercial company, Rongxiangyuan, Chongqing.

In the following examples, the disodium ribonucleotide is prepared from Schiger (chat) Biotechnology Inc. model No. 5550-12-9.

In the following examples, hydroxypropyl distarch phosphate was hydroxypropyl distarch phosphate available from Wangzhong Biotech Co., Ltd, Henan, under a product number of 53124-00-8.

In the following examples, Angel yeast powder from Beijing crystal sunshine commercial Co., Ltd is used.

In the following examples, the vegetable protein extract is a vegetable protein extract having a commercial designation of virgin110 from Sienvigy Biotech Co.

In the following examples, sodium starch octenylsuccinate of 66829-29-6, available from Siemens bioengineering, Inc. was used.

In the following examples, vitamin B1 was vitamin B1 available from Zhengzhou Yuhe food additives Co., Ltd., having a product number of 59-43-8.

In the following examples, the light soy sauce was made by using the mark of the ministry of the food "yiyu" in the sea pearl area of Guangzhou city as the english standard of the sea.

In the following examples, taurine, available from Guangdong Euroman Biotech Co., Ltd., product No. 107-35-7, was used.

In the following examples, L-cysteine hydrochloride monohydrate was obtained from Wuhan Brilliant Biotech Inc. under the product number 52089-1.

In the following examples, glucose was supplied from Jinan Yonghong chemical Co., Ltd under a product number of 195-2-9.

In the following examples, ethyl maltol available from Shandong Tang Zheng Biotech Co., Ltd, having a product number of 4940-11-8 was used as ethyl maltol.

In the following examples, the xanthan gum used was a type 11138-66-2 xanthan gum from Hippocampus Biotech Co., Ltd.

In the following examples, the edible alcohol was made from the product number of 64-17-5 of Huaxin chemical technology Co., Ltd, Dongguan city.

In the following examples, sodium D-isoascorbate, 7378-23-6, available from Shandong Guo Shuo Biotech Co., Ltd, was used as the antioxidant.

In the following examples, the pigment was beta-carotene having a product number of 7235-40-7 from Hiden Aicai Biotech Co.

The embodiment of the application discloses a preparation method of stewed local chicken juice.

Example 1

Referring to fig. 1, the method for preparing the stewed chicken juice comprises the following steps:

cleaning the whole chicken, mincing the whole chicken by using a meat mincer, and adding ginger and codonopsis pilosula into a minced garlic machine for mashing.

And (2) adding the minced whole chicken, the mashed ginger, the codonopsis pilosula and 1/4-volume water into a high-pressure reaction kettle, raising the temperature of the reaction kettle to 110 ℃, raising the pressure of the reaction kettle to 0.2MPa, and preserving heat for 4 hours.

And (3) reducing the pressure in the high-pressure reaction kettle to normal pressure, adding white pepper powder and chicken fat, reducing the temperature of the reaction kettle to 95 ℃, and preserving the heat for 18 hours to obtain a pretreatment mixture.

And (4) discharging the pretreated mixture out of the high-pressure reaction kettle, grinding the mixture by using a colloid mill, and then passing the mixture through a 40-mesh screen to remove bone residues to obtain a filtered mixture.

And (5) adding the filtered mixture into a normal-pressure reaction kettle, adding an emulsifier and 1/2 water into the reaction kettle, and stirring and uniformly mixing to form an intermediate mixture.

And (6) adding vitamin B1, light soy sauce, taurine, L-cysteine hydrochloride monohydrate, glucose and ethyl maltol into a second reaction kettle, raising the temperature to 95 ℃, and preserving the temperature for 3 hours to obtain the liquid essence base.

And continuously adding the prepared liquid essence base, edible salt, white granulated sugar, monosodium glutamate, flavor nucleotide disodium, a thickening agent and the rest water into the intermediate mixture, and uniformly stirring and mixing to form a semi-finished product.

And (7) raising the temperature of the reaction kettle to 90 ℃, and preserving the heat for 40min to obtain the stewed chicken juice.

In this example, the emulsifier is propylene glycol alginate; the thickening agent is hydroxypropyl distarch phosphate.

Wherein, the components and the content of the liquid perfume base are shown in table 1, and the unit of the content of each component in table 1 is kg; the raw material components and contents of the stewed chicken juice are shown in table 2, and the unit of the content of each component in table 2 is kg.

Example 2

The difference from example 1 is that:

and (3) in the step (2), raising the temperature of the reaction kettle to 117.5 ℃, raising the pressure to 0.25MPa, and preserving the heat for 3 hours.

And (4) reducing the temperature to 97 ℃ in the step (3), and keeping the temperature for 15 h.

And (6) raising the temperature to 98 ℃, and keeping the temperature for 2.8 h.

And (7) raising the temperature to 95 ℃, and keeping the temperature for 33 min.

Wherein, the components and the content of the liquid perfume base are shown in table 1; the raw material components and contents of the stewed chicken juice are shown in table 2.

Example 3

The difference from example 1 is that:

and (3) in the step (2), raising the temperature of the reaction kettle to 125 ℃, raising the pressure to 0.3MPa, and preserving the heat for 3 hours.

And (4) reducing the temperature to 99 ℃ in the step (3), and preserving the temperature for 18 h.

And (6) raising the temperature to 100 ℃, and keeping the temperature for 2.5 h.

And (7) raising the temperature to 100 ℃, and keeping the temperature for 25 min.

Example 4

The difference from example 1 is that:

and (3) in the step (2), raising the temperature of the reaction kettle to 120 ℃, raising the pressure to 0.2MPa, and preserving the heat for 3.5 hours.

And (4) reducing the temperature to 98 ℃ in the step (3), and keeping the temperature for 15 h.

In the step (6), the temperature is increased to 97 ℃, and the temperature is kept for 2.5 h.

And (7) raising the temperature to 98 ℃, and keeping the temperature for 30 min.

TABLE 1

TABLE 2

Example 5

The difference from example 4 is that: in the step (5), firstly, the emulsifier is dispersed in water, so that the emulsifier is completely dissolved, and then the mixture of the emulsifier and the water is added into the reaction kettle.

Examples 6 to 10

The difference from example 4 is that: angel yeast powder and plant protein extract are also added in the step (6).

The raw material components and contents of the stewed chicken juice are shown in table 3, and the unit of the content of each component in table 3 is kg.

TABLE 3

Example 11

The difference from example 4 is that: the emulsifier is starch sodium octenyl succinate.

Examples 12 to 16

The difference from example 4 is that: xanthan gum and edible alcohol are also added in the step (6).

The raw material components and contents of the stewed chicken juice are shown in table 4, and the unit of the content of each component in table 4 is kg.

TABLE 4

Examples 17 to 18

The difference from example 4 is that: d-sodium erythorbate is also added in the step (6).

The raw material components and contents of the stewed chicken juice are shown in table 5, and the unit of the content of each component in table 5 is kg.

TABLE 5

Examples 19 to 20

The difference from example 4 is that: beta-carotene is also added in the step (6).

The raw material components and contents of the stewed chicken juice are shown in table 6, and the unit of the content of each component in table 6 is kg.

TABLE 6

Example 21

The difference from example 4 is that:

in the step (6), Angel yeast powder, vegetable protein extract, xanthan gum, edible alcohol, D-sodium erythorbate and beta-carotene are also added.

In this example, the emulsifier is sodium starch octenyl succinate.

The raw material components and contents of the stewed chicken juice are shown in table 7, and the unit of the content of each component in table 7 is kg.

TABLE 7

Example 22

The difference from example 21 is that:

in the step (5), the emulsifier is completely dissolved in 1/2 amount of water, and then the mixed solution of the emulsifier and the water is added into the reaction kettle.

In the step (6), the prepared liquid essence base, edible salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, Angel yeast powder and vegetable protein extract are added into the intermediate mixture and stirred uniformly; and then, adding the xanthan gum into the edible alcohol separately to enable the xanthan gum to be completely dissolved and dispersed in the edible alcohol, adding the hydroxypropyl distarch phosphate into the rest water separately to enable the hydroxypropyl distarch phosphate to be completely dissolved and dispersed in the water, adding a mixture formed by completely mixing the xanthan gum and the edible alcohol and a mixture formed by completely mixing the hydroxypropyl distarch phosphate and the water into a reaction kettle, and stirring and mixing uniformly to form a semi-finished product.

Comparative example 1

A comparison was made with a concentrated chicken broth available from Yuhao food Co., Ltd, Dongguan under a health license of 441903070391.

Comparative example 2

The difference from example 4 is that: equal amount of water was used to replace white pepper powder, chicken fat and liquid flavor base.

Comparative example 3

The difference from example 4 is that: the white pepper powder was replaced with an equal amount of water.

Comparative example 4

The difference from example 4 is that: equal amount of water was used instead of chicken oil.

Comparative example 5

The difference from example 4 is that: the liquid fragrance base was replaced with an equal amount of water.

Experiment 1

Randomly selecting 100 volunteers, wherein the age of the volunteers is unlimited, and then respectively grading the flavor, aroma and color of the local chicken simmered juice prepared in the above examples and comparative examples by the volunteers, wherein the grading standard of the flavor is 0-10 points, and the higher the grade is, the richer the flavor of the local chicken simmered juice is, and the more the original taste and flavor of chicken are; the grading standard of the aroma is 0-10 points, and the higher the grade is, the aroma of the stewed chicken juice is more fragrant and mellow, and the stewed chicken juice has the original taste and flavor of chicken. Then the roasted local chicken juice is placed in a thermostat with the temperature of 30 ℃ and the humidity of 80% for 7 days in an open mode, and the volunteers are allowed to re-evaluate the flavor and aroma of the roasted local chicken juice after the opening mode, wherein the evaluation standard is the same as the evaluation standard before the placement mode.

Experiment 2

The amino acid nitrogen content (% in terms of N) of the roast chicken obtained in the above examples and comparative examples was examined according to GB 5009.235-2016 (determination of amino acid nitrogen in food safety national standards for amino acid nitrogen in food).

The data from the above experiments are shown in Table 8.

TABLE 8

According to the comparison of the data of the examples 4-5 in table 8, the emulsifier and water are added into the reaction kettle simultaneously in the example 4, the emulsifier and water mixture is firstly mixed uniformly in the example 5 and then added into the reaction kettle, and the flavor and fragrance of the example 5 are higher than those of the example 4, which shows that the emulsifier and water are mixed firstly, so that the emulsifier is favorably and uniformly dispersed in the mixture, the emulsification effect of the stewed chicken sauce is better, the flavor of the stewed chicken sauce is favorably enriched, and the original flavor and fragrance of the stewed chicken sauce are stronger.

Comparing the data of example 4 and examples 6-8 in table 8, it can be seen that examples 6-8 have added Angel yeast powder and vegetable protein extract more than in example 4, vegetable protein extract was added separately in example 9, Angel yeast powder was added separately in example 10, while the flavor and aroma of examples 6-10 are all higher than those of example 4 to some extent, and the flavor and aroma after open standing of examples 6-8 are lower than those of examples 4 and 9-10, which indicates that the addition of Angel yeast powder or vegetable protein extract alone is beneficial to improve the flavor and aroma of the roast chicken to some extent, so that the roast chicken has original taste; only when Angel yeast powder and the vegetable protein extract are cooperated with each other, the shelf life of the stewed chicken in soil can be prolonged better, so that the flavor and aroma of the stewed chicken in soil are not easily affected by time, and any component is lacked, so that the shelf life of the stewed chicken in soil cannot be prolonged.

According to the comparison of the data of example 4 and example 11 in table 8, the emulsifier in example 4 is propylene glycol alginate, the emulsifier in example 11 is sodium starch octenyl succinate, and the flavor and aroma of example 11 are higher than those of example 4, which shows that the emulsifying effect of the stewed local chicken juice is better improved by adopting sodium starch octenyl succinate as the emulsifier, so that the flavor and aroma of the stewed local chicken juice prepared are better.

Comparing the data of example 4 and examples 12-16 in table 8, the xanthan gum and edible alcohol are added more recently in examples 12-14 than in example 4, edible alcohol is added separately in example 15, xanthan gum is added separately in example 16, and the flavor and aroma of examples 12-14 are higher than those of examples 4 and 15-16, which shows that the stability of the thickener is improved better only by adding xanthan gum and edible alcohol simultaneously, so that the thickening effect of the thickener is better, and the flavor and aroma of the stewed local chicken are improved better, and the flavor and aroma of the stewed local chicken are affected more easily by lacking any component.

Comparing the data of example 4 and examples 17-18 in table 8, it can be seen that examples 17-18 have a new addition of sodium D-isoascorbate compared to example 4, and the change of flavor and aroma after opening of examples 17-18 is lower than that of example 4, which indicates that the addition of sodium D-isoascorbate is beneficial to better improve the antioxidant property of the roast chicken juice, makes the flavor and aroma of the roast chicken juice less susceptible to the influence of time, and is beneficial to better prolong the shelf life of the roast chicken juice.

According to the comparison of the data of example 4 and examples 19-20 in table 8, examples 19-20 have a new increase of beta-carotene compared with example 4, while the flavors and aromas of examples 19-20 are all higher than those of example 4 to some extent, which shows that the addition of beta-carotene is beneficial to improving the flavor and aroma of the local chicken simmered juice to some extent, so that the local chicken simmered juice is more popular with the public.

Comparing the data of example 4 and example 21 in table 8, the emulsifier in example 4 is propylene glycol alginate, the emulsifier in example 21 is sodium starch octenylsuccinate, and in example 21, the new components of Angel yeast powder, vegetable protein extract, xanthan gum, edible alcohol, D-sodium erythorbate and beta-carotene are added compared with example 4, the flavor and aroma of example 21 are all higher than those of example 4, and the variation of the flavor and aroma after the open placement of example 21 is much lower than those of example 4, which shows that the flavor and aroma of the stewed chicken sauce are improved better by using the sodium starch octenylsuccinate as the emulsifier and adding the Angel yeast powder, the vegetable protein extract, xanthan gum, the edible alcohol, the D-sodium erythorbate and the beta-carotene, meanwhile, the oxidation resistance of the stewed chicken juice is improved better, so that the flavor and aroma of the stewed chicken juice are not easily influenced by time.

According to the comparison of the data of examples 21-22 in table 8, the components of example 21 were directly added to the reaction kettle, and the emulsifier, the thickener and the xanthan gum were first completely dissolved and then added to the reaction kettle in example 22, but the flavor and aroma of example 22 are higher than those of example 21 to some extent, which indicates that the emulsifier, the thickener and the xanthan gum were first completely dissolved, so that the components are better uniformly dispersed and better cooperated with each other, thereby being beneficial to better enriching the flavor of the stewed local chicken and leading the aroma of the stewed chicken to be more original.

According to the comparison of the data of example 4 and comparative example 1 in table 8, the commercial concentrated chicken juice is adopted in comparative example 1, and the amino acid content of comparative example 1 is much lower than that of example 4, which shows that the method of the present invention is adopted to prepare the local chicken simmered juice, which is beneficial to better maintain the flavor and aroma of the local chicken simmered juice and the nutrient content of the local chicken simmered juice, so that the nutrient content of the local chicken simmered juice is richer.

According to the comparison of the data of example 4 and comparative examples 2-5 in table 8, examples 2-5 lack specific substances respectively compared with example 4, and the flavor and aroma of example 4 are much higher than those of comparative examples 2-5, which shows that only by adopting specific ingredients in specific proportions to cooperate with each other, the nutritional content of the roasted local chicken juice can be improved, the flavor and aroma of the roasted local chicken juice can be improved better, and the lack of any one ingredient can easily cause great influence.

The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.

Claims

1. A local chicken simmered juice is characterized in that: the local chicken simmered juice is prepared from the following raw materials in parts by weight:

10-20 parts of whole chicken;

0.5-2 parts of ginger;

0.05-0.2 part of codonopsis pilosula;

35-45 parts of water;

0.01-0.1 part of white pepper powder;

3-8 parts of chicken oil;

0.5-1 part of emulsifier;

3-10 parts of liquid essence;

10-15 parts of edible salt;

5-10 parts of white granulated sugar;

8-15 parts of monosodium glutamate;

0.1-0.5 part of flavour nucleotide disodium;

1-4 parts of a thickening agent.

2. The local chicken simmered juice of claim 1, wherein: the stewed chicken juice is prepared from the following raw materials in parts by weight:

0.1-0.5 part of Angel yeast powder;

0.3-1 part of plant protein extract.

3. The local chicken simmered juice of claim 1, wherein: the emulsifier is sodium starch octenyl succinate.

4. The local chicken simmered juice of claim 1, wherein: the liquid essence base comprises the following components in parts by mass:

18-12 parts of vitamin B;

38-45 parts of light soy sauce;

8-13 parts of taurine;

10-17 parts of L-cysteine hydrochloride monohydrate;

15-22 parts of glucose;

3-7 parts of ethyl maltol.

5. The local chicken simmered juice of claim 4, wherein: the preparation method of the liquid incense base comprises the following steps: mixing the raw material components of the liquid incense base, heating to 95-100 deg.C, and maintaining for 2.5-3h to obtain the liquid incense base.

6. The local chicken simmered juice as claimed in any one of claims 1 to 5, wherein: the stewed chicken juice is prepared from the following raw materials in parts by weight:

0.05-0.2 part of xanthan gum;

0.03-0.2 portion of edible alcohol.

7. The local chicken simmered juice as claimed in any one of claims 1 to 5, wherein: the stewed chicken juice is prepared from the following raw materials in parts by weight:

0.03-0.3 part of antioxidant.

8. The local chicken simmered juice as claimed in any one of claims 1 to 5, wherein: the stewed chicken juice is prepared from the following raw materials in parts by weight:

0.1-0.5 part of pigment.

9. A method of preparing a stewed local chicken juice as claimed in any one of claims 1-8, which comprises: the method comprises the following steps:

mincing a whole chicken, and mashing ginger and codonopsis pilosula;

step (3), relieving pressure to restore the reaction environment to a normal pressure state, adding chicken oil and white pepper powder, reducing the temperature to 95-99 ℃, and preserving the temperature for 13-18h to obtain a pretreatment mixture;

10. The method for preparing stewed chicken juice as claimed in claim 9, wherein the method comprises the following steps: in the step (5), the emulsifier and the water are stirred and mixed uniformly, so that the emulsifier is completely dissolved, and then the emulsifier and the mixture completely dissolved in the water are added into the filtered mixture.