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Chicken extract and preparation method thereof

A technology of chicken essence and chicken essence, which is applied in food preparation, application, food science, etc., can solve the problems of unsatisfactory anti-caking properties of chicken essence granules and lower moisture content, and achieve rich taste, reduce moisture content, and improve anti-caking properties Effect

Inactive Publication Date: 2012-03-07
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the problem existing in the existing formula and process is that the anti-caking property of chicken bouillon granules is not ideal, and the moisture content needs to be effectively reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: A chicken essence, including the following components by weight: 40 parts of monosodium glutamate, 0.8 parts of disodium nucleotide (I+G), 30 parts of salt, 10 parts of sugar, 20 parts of corn starch, garlic powder 0.5 parts, white pepper powder 0.2 parts, onion powder 0.5 parts, chicken paste 4.5 parts, chicken essence 1 part, fish oil 2 parts.

[0015] The preparation method of above-mentioned chicken essence, this method comprises the steps:

[0016] The first step is to weigh each component according to the above formula, and then grind the salt, sugar and monosodium glutamate to 80 mesh respectively, and set aside;

[0017] The second step, mixing: first mix the salt and chicken paste evenly, then add fish oil, mix well, then add I+G and mix well, then add garlic powder, white pepper powder, onion powder mix well, add monosodium glutamate and Stir the sugar evenly, add starch and stir evenly, and finally add water and stir evenly to obtain the mixture. ...

Embodiment 2

[0020] Embodiment 2: basically the same as Example 1, the difference is the formula of chicken essence, and the formula is as follows: 30 parts of monosodium glutamate, 0.6 part of I+G, 20 parts of salt, 5 parts of sugar, 10 parts of cornstarch, 0.2 part of garlic powder, 0.1 part of white pepper powder, 0.7 part of onion powder, 6 parts of chicken paste, 2 parts of chicken essence, and 1 part of fish oil.

Embodiment 3

[0021] Embodiment 3: basically the same as Example 1, the difference is the formula of chicken essence, and the formula is as follows: 50 parts of monosodium glutamate, 1 part of I+G, 40 parts of salt, 15 parts of sugar, 30 parts of cornstarch, 0.8 part of garlic powder, 0.3 parts of white pepper powder, 0.3 parts of onion powder, 3 parts of chicken paste, 0.5 parts of chicken essence, and 3 parts of fish oil.

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PUM

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Abstract

The invention discloses chicken extract and a preparation method thereof. The chicken extract comprises: by weight, 30 to 50 parts of monosodium glutamate, 0.6 to 1 part of disodium 5'-ribonucleotide, 20 to 40 parts of common salt, 5 to 15 parts of sugar, 10 to 30 parts of corn starch, 0.2 to 0.8 parts of garlic powder, 0.1 to 0.3 parts of white pepper powder, 0.3 to 0.7 parts of onion powder, 3 to 6 parts of chicken paste, 0.5 to 2 parts of chicken essence and 1 to 3 parts of fish oil. The chicken extract has the advantages that through addition of fish oil, flavor adjustment and DHA supplement are realized simultaneously in chicken extract daily use, and on the basis of an original flavor, a fish flavor is added so that the chicken extract has a comprehensive taste; and a drying temperature is increased to 90 DEG C so that particle anti-adhesion performances are effectively improved and water content is reduced.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a chicken essence and a preparation method thereof. Background technique [0002] Essence of chicken is a compound fresh and flavor-enhancing seasoning made from fresh chicken, chicken bones, and eggs. It can be used in all occasions where monosodium glutamate is used, and it can achieve the effect when added to dishes, soups, and pasta in an appropriate amount. In addition to sodium glutamate, chicken essence also contains a variety of amino acids. It is a home-made condiment that can not only increase people's appetite, but also provide certain nutrition. Essence of chicken products pay more attention to umami taste, so the content of monosodium glutamate is higher; chicken powder focuses on the natural flavor of chicken, so the consumption of chicken powder is relatively high. [0003] However, the problems existing in the existing formula and technology are t...

Claims

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Application Information

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IPC IPC(8): A23L1/229A23L1/228A23L1/09A23L27/22A23L27/23
Inventor 卞晶晶笪俊赵顺华王明法
Owner JIANGSU HENGSHUN VINEGAR IND
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