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Chicken essence seasoning as well as preparation method thereof and application of riboflavin

A technology of chicken essence seasoning and riboflavin, which is applied in the field of food condiments, can solve the problems of low safety of artificial synthetic pigments, high cost of ordinary natural pigments, and low coloring power, so as to achieve unfavorable growth and reproduction of microorganisms and pure flavor of chicken , The effect of high freshness index

Inactive Publication Date: 2011-04-06
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a chicken bouillon seasoning and its preparation for the existing chicken bouillon seasonings, which have the defects of low safety of artificially synthesized pigments and high cost, low coloring power and poor stability of ordinary natural pigments. method and the use of riboflavin, the chicken essence seasoning not only endows the product with a unique fresh fragrance, but also uses a natural colorant to endow the product with an attractive color and at the same time has the characteristics of good safety and high stability

Method used

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  • Chicken essence seasoning as well as preparation method thereof and application of riboflavin

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Formula: chicken 3%, egg 8%, sodium glutamate 37%, flavor disodium nucleotide 1.1%, riboflavin 0.001%, edible salt 38%, food flavor 0.1%, white sugar 4%, spice 0.1 %, rice flour 8.699%, and described percentage is mass percent (wt%). Fresh garlic, onion and white pepper are selected as the spices, and the weight ratio of the three is 3:3:2.

[0034] The specific production method steps are as follows:

[0035] (1) Raw material pretreatment: clean the whole chicken (with viscera, head, tail and claws removed), steam it, and mince it into minced meat; use a pulverizer to grind edible salt, white sugar, and sodium glutamate into fine powder ;Chop (or mince) the spices; wash the eggs and remove the shells and reserve the egg liquid for later use;

[0036] (2) Fine processing: the ground chicken, egg liquid and spices obtained in step (1), as well as riboflavin, taste nucleotide disodium and edible essence are ground and mixed to form a slurry;

[0037] (3) Stir and mix: ...

Embodiment 2

[0041] Formula: Chicken 7%, Egg 4%, Sodium Glutamate 50%, Taste Disodium Nucleotide 3%, Riboflavin 0.005%, Edible Salt 20%, Food Flavor 3%, White Sugar 10%, Spice 1.995 %, potato starch 1%, and described percentage is mass percent (wt%). Fresh garlic and onions are used in the spices, and the mass ratio of the two is 1:1.

[0042] Concrete preparation method step is the same as embodiment 1. What the raw material in the formula and embodiment 1 changes also correspondingly changes the operating steps of this raw material. After drying, the product is dark yellow, uniform, loose and small granules, and has a pure chicken flavor.

Embodiment 3

[0044] Formula: 4% chicken, 6% egg, 38% sodium glutamate, 1.7% disodium nucleotide, 0.003% riboflavin, 32% edible salt, 1.197% food flavor, 6% soft white sugar, 3 spices %, rice flour 8%, and described percentage is mass percent (wt%). Fresh ginger, onion and curry powder are selected from the spices, and the weight ratio of the three is 1:1:1.

[0045] Concrete preparation method step is the same as embodiment 1. After drying, the product is golden yellow, uniform, loose and small granules, and has a pure chicken fragrance.

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Abstract

The invention discloses a chicken essence seasoning and a preparation method thereof. The chicken essence seasoning is prepared from the following raw materials in percentage by weight: 3-15 percent of chicken, 1-10 percent of egg, 37-55 percent of sodium glutamate, 1.1-3 percent of disodium 5-ribonucleotide, 20-38 percent of common salt and 0.001-0.005 percent of riboflavin. In the invention, the riboflavin is used as a coloring agent of the chicken essence seasoning for the first time. The riboflavin has better coloring effect than that of a general riboflavin, i.e. the favorable coloring effect can be achieved by using a small amount of the riboflavin with low concentration. The riboflavin has favorable color and luster stability; and after being heated at the temperature higher than 90DEG C for 60 minutes, the riboflavin can still keep better stability and stable color and luster. The color and luster of the riboflavin has better slat resistance and the stability of the color and luster of the riboflavin cannot be influenced by 50 percent of saline matters, so that the adverse influences that the common coloring matter has low safety and poor colorability can be avoided. The riboflavin also is a vitamin essential for human body and has a certain nutrient value, can supplement vitamin to people conveniently.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a chicken bouillon seasoning, a preparation method thereof and an application of riboflavin. Background technique [0002] With the rapid economic development and the continuous improvement of people's living standards, seasoning has become a necessity in people's lives. People are paying more and more attention to the safety and health of seasonings while pursuing the deliciousness of seasonings. Especially in today's era of focusing on food health, safety and nutrition, people have put forward higher requirements for the naturalness of food, and are particularly cautious about the use of food additives. Coloring agent is a food additive commonly used in chicken essence seasoning, which gives the product an attractive color. The colorants used in the chicken essence seasoning include artificial colorants and ordinary natural colorants. Synthetic pigments a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L1/229A23L1/221A23L1/302A23L1/275A23L5/43
Inventor 荣耀中王保翠
Owner SHANGHAI TOTOLE FOOD LTD
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