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Vegetable chicken essence and production method thereof

A technology of chicken essence and vegetables, applied in food preparation, application, food science, etc., can solve the problems of single flavor and incomplete nutrition, and achieve the effect of rich flavor and high amino acid content

Inactive Publication Date: 2009-06-17
浙江正道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. Chicken essence is a seasoning commonly used by people in cooking dishes. The main component of chicken essence is chicken. Most of the chicken essence sold in the market has a single flavor and is nutritious. Incomplete

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Weigh the raw material (kg) according to the following weight:

[0014] 4 green vegetables, 5 carrots, 7 shiitake mushrooms, 17 chicken reaction solutions, 28 salt, 8 sugar, 20 monosodium glutamate, 4 hydrolyzed vegetable protein, and 0.04 curcumin.

[0015] The method is as follows:

[0016] First, choose 4 kg of fresh and clean green vegetables, 5 kg of carrots, and 7 kg of shiitake mushrooms. After rough cutting, blanching for 3 minutes, add 0.05%-0.15% sodium bisulfite, 0.1%-0.3% calcium chloride, 0.1%-0.3 Soak in % zinc chloride solution for 5-15min, carry out color protection treatment, then carry out microwave drying, finally carry out superfine crushing, then sprinkle the crushed vegetable powder into 17 kg of chicken reaction solution, and add 28 kg of salt, white sugar 8 kg, 20 kg of monosodium glutamate, 4 kg of hydrolyzed vegetable protein, and 0.04 kg of curcumin, fully stirred evenly, granulated by a granulator, and dried in a vibrating fluidized bed to o...

Embodiment 2

[0020] Weigh the raw material (kg) according to the following weight:

[0021] Green vegetables 3, carrots 4, mushrooms 10, chicken reaction solution 15, salt 30, sugar 6, monosodium glutamate 15, hydrolyzed vegetable protein 3, β-carotene 0.03.

[0022] Preparation method is as embodiment 1.

Embodiment 3

[0024] Weigh the raw material (kg) according to the following weight:

[0025] Green vegetables 5, carrots 6, mushrooms 5, chicken reaction solution 20, salt 26, sugar 10, monosodium glutamate 25, hydrolyzed vegetable protein 5, natural capsanthin 0.02.

[0026] Preparation method is as embodiment 1.

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PUM

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Abstract

The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.

Description

technical field [0001] The invention relates to a seasoning and a preparation method, in particular to a vegetable chicken essence and a preparation method. Background technique [0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. Chicken essence is a seasoning commonly used by people in cooking dishes. The main component of chicken essence is chicken. Most of the chicken essence sold in the market has a single flavor and is nutritious. Incomplete. Contents of the invention [0003] The object of the present invention is to address the above deficiencies and provide a vegetable and chicken bouillon that is rich in nutrition, contains multiple vitamins, high in amino acid content, and has a reasonable proportion of ingredients and a reasonable preparation method. [0004] Another object of the present invention is to provide a method for preparing the above-mentioned vegetable and chicken essence. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 龚星慧
Owner 浙江正道生物科技有限公司
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