Method for preparing chicken essence and chicken essence prepared by same

A technology of chicken essence and chicken, which is applied in the field of preparation method and prepared chicken essence, and can solve the problems of loss of natural chicken fragrance, taste and nutritional components, etc.

Active Publication Date: 2011-07-27
SICHUAN JINGONG CHUANPAI FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only a small part of the chicken can be obtained by boiling the juice, and most of the chicken is discarded after boiling, losing the aroma, taste and nutrients of the natural chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of chicken meat mixture

[0026] The washed 100 kg of fresh chicken pieces are mixed with 2 kg of ginger, 2 kg of garlic and 1 kg of spices, and then placed in a stainless steel steaming cabinet at 95-98°C for 4 hours. The chicken sauce is all served in a stainless steel plate. The steamed chicken is mixed with the exuded chicken fat and chicken juice and crushed to make chicken syrup.

Embodiment 2

[0027] Example 2: Preparation of chicken meat mixture

[0028] The washed 100 kg of fresh chicken pieces are mixed with 3 kg of ginger, 5 kg of garlic and 2 kg of spices, and then placed in a stainless steel steaming cabinet at 95-98°C for 4 hours. The chicken sauce is all served in a stainless steel plate. The steamed chicken is mixed with the exuded chicken fat and chicken juice and crushed to make chicken syrup.

Embodiment 3

[0029] Example 3: Preparation of chicken essence of the present invention

[0030] Take 5 kilograms of chicken syrup prepared in Example 1 and mix with 30 kilograms of monosodium glutamate, 20 kilograms of salt, 6 kilograms of sugar, 3 kilograms of dextrin, and 2 kilograms of spices, granulate and dry to obtain.

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a method for preparing a chicken essence and a chicken essence prepared by the method. The method for preparing a chicken essence comprises the steps: steaming chicken meat at high temperature; then mixing the steamed chicken meat with chicken oil and chicken meat juice generated in the steaming process; crushing to obtain chicken meat pulp which maintains all the flavor, taste and nutrient components of the natural chicken meat so as to improve the flavor of the chicken essence; and then mixing with monosodium glutamate, salt, white sugar, dextrin and spice, granulating and drying to obtain the chicken essence finally. Compared with the preparation method of chicken essence in the prior art, The method has the advantages of maintaining all the flavor of the natural chicken essence so that the chicken essence not only remains the characteristic of delicious taste, but also has strong flavor; therefore the chicken essence prepared by the method is suitable for people with different eating habits in various regions.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of chicken essence and the prepared chicken essence. Background technique [0002] Chickenb ouillon, commonly known as chickenb ouillon. Chicken Essence, as a compound condiment commonly used in daily life, is the third generation of umami condiments that began to emerge in the 1980s after ordinary MSG and special-flavored MSG. Chicken Essence mainly uses chicken extract as the main raw material, supplemented by umami agents (sodium glutamate and flavor-forming nucleotides such as creatine and ornithic acid), and added excipients and spices or food flavors to enhance flavor , Flavoring agent is processed by mixing, granulating and drying processes. Compared with the single umami taste of monosodium glutamate, the chicken essence not only has umami taste but also has a softer umami taste due to other auxiliary materials, the taste is more round and full, and the fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 龚永泽邓志会尹宗德
Owner SICHUAN JINGONG CHUANPAI FLAVORING
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