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Liquid chicken bouillon

A technology of chicken essence and liquid, which is applied in the field of condiments, can solve the problems that chicken essence lacks health-care ingredients, does not have health-care effects, and is inconvenient to use, and achieves the effects of reducing production links, color milky yellow, and improving product quality

Inactive Publication Date: 2007-10-17
刘长清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing chicken bouillon is in the form of solid granules, which is inconvenient to use: if the solid granule chicken bouillon is put into the pot during cooking, the starch in the chicken bouillon will cause the situation of raw pot; The problem of uneven distribution and affecting the taste. Secondly, the existing chicken essence lacks health-care ingredients and does not have health-care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 (raw material unit is kg, the same below)

[0019] Sodium glutamate 38, salt 18, sucrose 5, chicken powder 2, flavored sodium nucleotide 2, 5'-sodium inosinate 1, 5'-sodium guanylate 1; In water (edible water, the same below), at the same time, add an appropriate amount of curcumin and an appropriate amount of preservatives such as potassium sorbate or sodium benzoate (the same below), and heat it to 80°C appropriately. During the dissolution process, it can be sterilized to make a concentration of 60 % liquid chicken seasoning (in this example, chicken powder can be replaced by equal amount of pigeon meat powder or whole turtle powder).

Embodiment 2

[0021] Sodium glutamate 42, salt 20, sucrose 6, chicken powder 5, flavor nucleotide sodium 3, 5'-inosinate sodium 3, 5'-guanylate sodium 3. Be processed into the liquid chicken bouillon that concentration is 40% by embodiment 1 identical manner.

Embodiment 3

[0023] Sodium glutamate 40, salt 19, sucrose 5, chicken powder 3, flavored nucleotide sodium 2, 5'-sodium inosinate 2, 5'-guanylate sodium 2. It is the liquid chicken bouillon of 70% that concentration is made in the same manner as in Example 1.

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PUM

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Abstract

A liquid chicken bouillon is composed of a variety of raw materials and water. Following are the main raw materials weight ratio: sodium glutamate 38 to 42, salt 18 to 20, sucrose 5 to 6, chicken powder 2 to 5, flavor sodium nucleotides 2 to 3, 5'-sodium inosinate 1 to 3, 5'- sodium guanylate. The concentration of the mixture of the said materials and water is 40 to 80 percent, and the said mixture also is added adequate curcumin and adequate preservatives. It belongs to a novel chicken bouillon product with easy-to-use, high product quality advantages.

Description

technical field [0001] The invention relates to the field of seasoning, especially chicken essence in liquid state and health-care function. Background technique [0002] At present, the main raw materials of chicken essence on the market are sodium glutamate (the main component of monosodium glutamate), chicken powder (or chicken flavor essence), salt, sugar, starch, etc., and its function is seasoning. [0003] The existing chicken bouillon is in the form of solid particles, which is inconvenient to use: if the solid granule chicken bouillon is put into the pot during cooking, the starch in the chicken bouillon will cause the situation of raw pot; The problem of uneven distribution and influence on mouthfeel, secondly, the existing chicken essence lacks health-care components and does not have health-care effects. Contents of the invention [0004] The purpose of the present invention is to provide a liquid chicken ess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L27/22
Inventor 刘长清
Owner 刘长清
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