Chicken essence with fried flavor and preparation method thereof
A chicken essence and flavor technology, applied in the field of condiments, can solve the problem of not being suitable for long-term use, and achieve the effect of strong umami taste
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Embodiment 1
[0048] A kind of fried chicken essence, its preparation method is as follows:
[0049] (1) In parts by weight, weigh raw materials: 10 parts of chicken, 40 parts of monosodium glutamate, 20 parts of salt, 15 parts of sugar, 14 parts of starch, 20 parts of maltodextrin, 2.0 parts of I+G, 1.5 parts of onion, 2.5 parts of ginger 2.0 parts, garlic.
[0050] (2) Wash and chop fresh shallots, ginger and garlic.
[0051] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 120°C, and the frying time is 15 minutes.
[0052] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.
[0053] (5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.
Embodiment 2
[0055] A kind of fried chicken essence, its preparation method is as follows:
[0056] (1) In parts by weight, weigh raw materials: 15 parts of chicken, 50 parts of monosodium glutamate, 30 parts of salt, 25 parts of sugar, 25 parts of starch, 25 parts of maltodextrin, 1.5 parts of I+G, 2.5 parts of onion, 2 parts of ginger 1.5 parts of garlic.
[0057] (2) Wash and chop fresh shallots, ginger and garlic.
[0058] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 125°C, and the frying time is 12 minutes.
[0059] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.
[0060](5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.
Embodiment 3
[0062] A kind of fried chicken essence, its preparation method is as follows:
[0063] (1) In parts by weight, weigh raw materials: 25 parts of chicken, 36 parts of monosodium glutamate, 15 parts of salt, 10 parts of sugar, 7 parts of starch, 7 parts of maltodextrin, 1.5 parts of I+G, 1 part of onion, 1 part of ginger 1.5 parts of garlic.
[0064] (2) Wash and chop fresh shallots, ginger and garlic.
[0065] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 140°C, and the frying time is 8 minutes.
[0066] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.
[0067] (5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.
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