Concentrated chicken powder and preparing technique

A production process and technology of chicken powder, applied in food preparation, application, food science, etc., can solve problems such as difficult preservation, insufficient taste and aroma of chicken powder, high nutritional content, etc., and achieve the effect of improving taste

Active Publication Date: 2008-05-21
GUANGDONG JIALONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] The purpose of the present invention is to invent a kind of innovative concentrated chicken powder and its production process in order to overcome the defects that the taste and fragrance of chicken powder produced according to the existing production pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0051] The following is a specific example of the materials used as follows:

[0052] Fresh chicken pieces 48kg, net extraction volume 19.5kg

[0053] Fresh chicken suet oil 40kg net extract 26kg

[0054] Tasteful 12kg

[0055] Yeast extract 9.8kg

[0056] Inosinic acid 2kg

[0057] Guanylic acid 2.5kg

[0058] White sugar 3kg

[0059] Salt 16kg

[0060] MSG 9.2kg

[0061] Total: 100kg

[0062] The production process is as follows:

[0063] 1), raw material pretreatment

[0064] The fresh chicken and fresh chicken oil are boiled with water according to the formula ratio, and then put into the concentrating furnace to extract the dissolved matter. The above-mentioned net amount of extraction refers to the weight of the extracted insoluble matter. The composition of the fresh chicken after being extracted by the concentrating furnace is as follows:

[0065] Protein, isoleucine, lysine, methionine, lauricine, phenylalanine, tyrosine, threonine, tryptophan, glutamic acid, g...

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PUM

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Abstract

The invention provides an edible seasoning and the preparation technique of the edible seasoning, in particular to a concentrated chicken powder and the preparation technique of the chicken powder. Materials used for producing the concentrated chicken powder are: fresh chicken dices, fresh chicken leaf fat, flavour development glutamate, yeast extractive, inosinic acid, guanylic acid, white granulated sugar, salt and monosodium glutamate. The preparation technique of the concentrated chicken powder is: pretreatment of raw materials, dosing, boiling the materials, flanging, drying, cooling, crushing and packing. The flavour development glutamate, the inosinic acid and the guanylic acid are urged to composite to generate multiplier effect of freshness during the technical process. Standard equilibrium is carried out during each time of composition as required by the technical process, so as to improve the taste of the chicken product with much higher corresponding indexes of freshness and flavor than those of ordinary chicken powder.

Description

Technical field [0001] The invention relates to an edible seasoning and a manufacturing process, in particular to a concentrated chicken powder and a manufacturing process. Background technique [0002] The chicken noodles and production process in the prior art are implemented in the following way: [0003] 1), raw material pretreatment [0004] Use a pulverizer to pulverize salt, sugar and other easily agglomerated raw materials before stirring. [0005] 2), ingredients [0006] Add chicken crushed concentrated extract, table salt powder, white sugar powder, edible starch, water and other raw materials into the blender according to the formula ratio, and repeatedly stir evenly, then add the caramel color, lemon yellow, sunset yellow, sodium cyclamate and other raw materials into the appropriate amount of water to dissolve repeatedly Stir until uniform and send to the dryer for drying. [0007] 3), drying [0008] At the beginning of drying, open the steam valve, turn on the air...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/23A23L27/00A23L27/10A23L27/24
Inventor 林平涛
Owner GUANGDONG JIALONG FOOD
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