Salt free chickens' extract and method of preparing the same

A production method and technology of chicken bouillon, applied in application, food preparation, food science, etc., can solve problems affecting health and achieve the effect of improving dietary health

Inactive Publication Date: 2008-02-27
侯贺雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a salt-free chicken essence and its production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] The following is a specific embodiment of the present invention, please refer to the following table for the specific ratio:

[0023] Serial number

[0024] As shown in the above table, the content of NaCl (table salt) in the product of the present invention is 0. Therefore, this product has the important feature of improving people's dietary health and meets the dietary needs of various people, especially children, hypertensive patients, diabetics, People with heart disease, kidney disease, etc.

[0025] The production steps of the product of the present invention are:

[0026] The first step: raw material processing, pulverize the material to above 60 mesh in a high-efficiency pulverizer.

[0027] Step 2: Ingredients, weigh each component using a balance and electronic scale.

[0028] The third step: mixing, in a trough mixer, first add MSG, sugar, chicken powder, chicken paste and then add other raw materials and mix for 20 minutes.

[0029] The fourth step: gr...

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PUM

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Abstract

Disclsoed is a salt-free chickens' extract comprising 53% MSG gourmet powder 99%, I+G 1. 77%, white sugar 14. 7%, maltodextrin 6. 6%, starch 18. 4%, scallop meat essence 0. 44%, chicken grease 8431 0. 88%, chicken powder 8735 2. 5% containing high nitrogen content, ginger powder 0. 44%, garlic powder 0. 74%, beta-carotene 0. 013%, chicken powder 0. 3% and balancing water. The production process consists of material handling, proportioning, mixing, palletizing, drying, sieving, packaging, checking and warehouse-in.

Description

Technical field: [0001] The invention belongs to the technical field of cooking and seasoning chicken essence, in particular to a salt-free chicken essence and a production method thereof. Background technique: [0002] Chicken essence is a kind of chicken essence that has become popular and developed rapidly in recent years. It is made of edible salt, monosodium glutamate, chicken powder or its concentrated extract, flavored nucleotide disodium (referred to as IMP+GMP), etc., with or without adding It is a compound seasoning with chicken flavor processed from spices, food flavors and other ingredients. Because it caters well to the needs of consumers, although it has only been available for more than ten years, it has quickly entered thousands of households and has become a common item in the diet and life of ordinary people. [0003] As a compound seasoning such as chicken essence, the content of salt generally accounts for ≥ 45% of the total content, that is, we buy 1kg ...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/231A23L27/22A23L27/26
Inventor 侯贺雷
Owner 侯贺雷
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