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

Active Publication Date: 2011-06-01
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But many consumer groups, especially southerners, do not like to eat spicy food, so the consumer group of this spicy chicken essence is limited to the crowd who like spicy food
In addition, from the perspective of health care, some people suffering from ulcers, chronic gastrointestinal diseases, and high blood pressure should not use this spicy chicken essence for a long time.
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0047] Example 1

[0048] A fried chicken essence, its preparation method is as follows:

[0049] (1) In parts by weight, weigh out the raw materials: 10 parts of chicken, 40 parts of MSG, 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 shallots, 2.5 parts of ginger Servings, 2.0 servings of garlic.

[0050] (2) Wash the fresh shallots, ginger and garlic, and chop them.

[0051] (3) After the chicken is cleaned, beat loose and cut into long strips, put the chicken together with onion, ginger, and garlic into the pan for frying; the oil temperature of the pan is 120°C, and the frying time is 15 minutes.

[0052] (4) Stir thoroughly to make the fried chicken fuse together, and then grind to make chicken paste.

[0053] (5) Put monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the chicken paste prepared in step (4), mix and stir evenly, then granulate, shape, and dry to obtain the finished product.

Example Embodiment

[0054] Example 2

[0055] A fried chicken essence, its preparation method is as follows:

[0056] (1) In parts by weight, weigh the raw materials: 15 parts of chicken, 50 parts of MSG, 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 shallots, 2 parts of ginger 1.5 servings of garlic.

[0057] (2) Wash the fresh shallots, ginger and garlic, and chop them.

[0058] (3) After the chicken is cleaned, pat it loose and cut into long strips. Put the chicken, onion, ginger, and garlic into the pan for frying; the oil temperature of the pan is 125°C, and the frying time is 12 minutes.

[0059] (4) Stir thoroughly to make the fried chicken fuse together, and then grind to make chicken paste.

[0060] (5) Put monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the chicken paste prepared in step (4), mix and stir evenly, then granulate, shape, and dry to obtain the finished product.

Example Embodiment

[0061] Example 3

[0062] A fried chicken essence, its preparation method is as follows:

[0063] (1) In parts by weight, weigh the raw materials: 25 parts of chicken, 36 parts of MSG, 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 shallot, 1 part of ginger 1.5 servings of garlic.

[0064] (2) Wash the fresh shallots, ginger and garlic, and chop them.

[0065] (3) After the chicken is cleaned, pat loose and cut into long strips. Put the chicken, onion, ginger, and garlic into the pan for frying; the oil temperature of the pan is 140°C, and the frying time is 8 minutes.

[0066] (4) Stir thoroughly to make the fried chicken fuse together, and then grind to make chicken paste.

[0067] (5) Put monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the chicken paste prepared in step (4), mix and stir uniformly, then granulate, shape, and dry to obtain the finished product.

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PUM

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Abstract

The invention belongs to the technical field of flavoring, and especially relates to a chicken essence with a fried flavor and a preparation method thereof. The chicken essence comprises, by weight, the following raw materials: 10-30 parts of chicken, 35-60 parts of monosodium glutamate, 15-30 parts of salt, 10-25 parts of sugar, 8-25 parts of starch, 8-25 parts of maltodextrin, 1.1-2.5 parts of I+G, 1.0-2.5 parts of onion, 1.0-2.5 parts of ginger, and 1.0-2.5 parts of garlic; the preparation method comprises the following steps: weighing the raw materials; washing and cutting up the raw materials; putting the chicken, onions, gingers, and garlic into a pan and frying the materials; grinding the fried chicken to prepare chicken cream; putting the residual raw materials into the chicken cream, mixing, stirring uniformly, performing granulation and formation, and drying to obtain the finished product. The chicken essence with a fried flavor of the present invention has a unique flavor and a strong taste, has no added chemical additives and preservatives, and is a pure natural flavoring.

Description

Technical field: [0001] The invention belongs to the technical field of condiments, in particular to a fried flavor chicken essence and a preparation method thereof. Background technique: [0002] Monosodium glutamate and chicken essence are commonly used condiments in people's lives. Adding monosodium glutamate to food can enhance the umami taste of food. However, monosodium glutamate has a single mouthfeel and poor flavor. Compared with the single umami taste of monosodium glutamate, the umami taste of chicken essence is softer, and the taste is more mellow, plump, and rich in fragrance. The main ingredient of chicken essence is chicken. Adding chicken essence can not only make the taste of food more delicious, but also increase animal protein, improve nutritional value, and enhance appetite. [0003] The chicken essence seasoning on the market is a mixed bag. Under the temptation of profits, some chicken essence manufacturers use less or no chicken in order to save cost...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
Inventor 王胜利叶淑娟
Owner 广东百味佳味业科技股份有限公司
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