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Powdery compound spices for salt roasted chicken

A compound seasoning and salt-baked chicken technology, which is applied in application, food preparation, food science, etc., can solve the problems of difficulty in mixing complete varieties, difficulty in salt-baked chicken, and inconvenient use, so as to achieve perfect ratio and full and natural taste , strong aroma effect

Active Publication Date: 2012-03-07
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many raw materials used to make salt-baked chicken. At present, most of the condiments used in food are purchased sporadically from small stalls in the market and then go back for processing. Not only are the varieties difficult to match, but it is also inconvenient to use.
Furthermore, its operation is also relatively complicated, so it is more difficult to make salt-baked chicken with good color, fragrance and taste in home cooking and industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take the preparation of 100Kg compound seasoning as an example, the raw material formula is shown in Table 1:

[0013] serial number

raw material name

Amount added (Kg)

1

Chicken Flavor

25

2

monosodium glutamate

40

3

Scallops

1

4

Yamana

8.5

5

Anise

6

6

Fragrant leaves

5

7

Tsaoko

3

8

cinnamon

4

9

licorice

2

10

Galangal

3

11

caraway seeds

2.5

[0014] (1) Grind the spices from items 4 to 11 in Table 1 into fine powder, and sieve (60 mesh).

[0015] (2) Mix all the components in Table 1 in proportion. The components are required to be small particles of 60 mesh. Put the weighed components into the blender and mix well, sieve (60 mesh), stir again, and divide into bags Package.

Embodiment 2

[0017] Taking the preparation of 100Kg compound seasoning as an example, the raw material formula is shown in Table 2:

[0018] serial number

raw material name

Amount added (Kg)

1

Chicken Flavor

20

2

monosodium glutamate

45

3

Scallops

1.3

4

I+G

0.5

5

Yamana

6

6

Anise

9

7

Fragrant leaves

5.5

8

Tsaoko

2.5

9

cinnamon

1.5

10

licorice

3.5

11

Galangal

2.8

12

caraway seeds

1.4

[0019] (1) Grind the spices of items 5 to 12 in Table 2 into fine powder, and sieve (60 mesh).

[0020] (2) Mix all the components in Table 2 in proportion. The components are required to be 60-mesh small particles. Put the weighed components into the blender and stir well, sieve (60 mesh), stir again, and divide into bags Package.

Embodiment 3

[0022] Taking the preparation of 100Kg compound seasoning as an example, the raw material formula is shown in Table 3:

[0023] serial number

raw material name

Amount added (Kg)

1

Chicken Flavor

30

2

monosodium glutamate

30

3

Scallops

1.2

4

I+G

0.8

5

Yamana

9

6

Anise

10

7

Fragrant leaves

5

8

Tsaoko

3.5

9

cinnamon

4

10

licorice

2.5

11

Galangal

2.4

12

caraway seeds

1.5

13

turmeric

0.1

[0024] (1) Grind the spices of items 5 to 13 in Table 3 into fine powder, and sieve (60 mesh).

[0025] (2) Mix all the components in Table 3 in proportion. The components are required to be small particles of 60 mesh. Put the weighed components into the blender and stir well, sieve (60 mesh), stir again, and divide into bags Pa...

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PUM

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Abstract

The invention discloses powdery compound spices for salt roasted chicken, comprising the following raw material components in parts by weight: 15-45 parts of chicken essence, 10-40 parts of monosodium glutamate, 0.5-2 parts of scallop powder, 6-10 parts of rhizoma kaempferiae, 3-8 parts of anise, 3-6 parts of myrcia, 1.5-3 parts of tsaoko amomum fruit, 1.5-4 parts of cinnamon, 0.5-2 parts of liquorice, 1.5-3 parts of galangal and 1.5-3 parts of coriander seeds. The powdery compound spices disclosed by the invention have reasonable proportion, salt roasting flavor of the traditional salt roasting technology is retained, the salt roasted chicken has strong flavor, the technological processes are reduced largely, and the powdery compound spices meet safe, healthy and green diet pursuit of modern people.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a powdery compound seasoning with the flavor of salt-baked chicken and a preparation method of the seasoning. Background technique [0002] Salt-baked chicken is a well-known Hakka dish. It has been loved by people at home and abroad since ancient times. The skin is soft, the meat is tender, fragrant and delicious, and it has a warming function. There are many raw materials used to make salt-baked chicken. At present, most of the condiments used in food are purchased sporadically from small stalls in the market and then processed and used. Not only are the varieties difficult to match, but it is also inconvenient to use. Furthermore, its operation is also relatively complicated, so it is more difficult to make salt-baked chicken with good color, fragrance and taste in home cooking and industrialized production. Contents of the invention [0003] The purpose of the present invention is to ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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