Unlock instant, AI-driven research and patent intelligence for your innovation.

Hotpot chicken sauce and preparation method thereof

A production method and chicken juice technology, which are applied in the field of food seasonings, can solve the problems of high production cost, easy change of taste and high consumption cost, and achieve the effects of reduced production cost, strong taste and simple operation.

Active Publication Date: 2013-01-16
广东百味佳味业科技股份有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot soup is the most critical part of the flavor of the hot pot. The hot pot soup is the bottom soup in the pot. The white soup is the most used in Guangdong. The white soup is the soup made from chicken and chicken skeletons. It is necessary to boil white soup in hot pot, which is troublesome and expensive to eat, and the chicken and chicken skeleton are easy to change the taste if cooked for a long time
At present, there is also concentrated chicken juice on the market as the white soup juice of hot pot. Its main raw materials are the bone glue and fat after the chicken skeleton is cooked at high temperature and separated. It will also affect eating, and the taste is not strong enough, and the production cost is high

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Hotpot chicken sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A hot pot chicken juice, comprising the following raw materials in parts by weight: 7 parts of chicken skeleton, 2 parts of pork bone, 1 part of chicken, 2.5 parts of yeast paste, 1 part of food emulsifier, 3.5 parts of modified starch, 5 parts of sugar, and 10 parts of monosodium glutamate , 15 parts of salt, 53 parts of water.

[0069]A method for making hot pot chicken juice, comprising the following steps: a. raw material preparation: weigh the raw materials according to the above-mentioned parts by weight; b. cooking: wash the chicken skeleton, pork bones and chicken, and cook them in a pressure cooker for 40 minutes. The pressure is 0.2mpa; c. crushing: the chicken skeleton, pork bone and chicken processed in step b are crushed and homogenized, so that the chicken skeleton, pig bone and chicken become chicken paste; d. deployment: add yeast paste, Add food emulsifier, modified starch, salt, sugar, monosodium glutamate and water to the chicken paste prepared in ste...

Embodiment 2

[0071] A hot pot chicken juice, comprising the following raw materials in parts by weight: 8 parts of chicken skeleton, 3 parts of pork bone, 3 parts of chicken, 2 parts of yeast paste, 2 parts of food emulsifier, 3 parts of modified starch, 3 parts of sugar, 7 parts of monosodium glutamate , 18 parts of salt, 40 parts of water.

[0072] A method for making hot pot chicken juice, comprising the following steps: a. raw material preparation: weigh the raw materials according to the above-mentioned parts by weight; b. cooking: wash the chicken skeleton, pork bones and chicken, and cook them in a pressure cooker for 45 minutes. The pressure is 0.1mpa; c. crushing: the chicken skeleton, pork bone and chicken processed in step b are crushed and homogenized, so that the chicken skeleton, pig bone and chicken become chicken paste; d. deployment: add yeast paste, Add food emulsifier, modified starch, salt, sugar, monosodium glutamate and water to the chicken paste prepared in step c, s...

Embodiment 3

[0074] A hot pot chicken juice, comprising the following raw materials in parts by weight: 12 parts of chicken skeleton, 5 parts of pork bone, 2 parts of chicken, 4 parts of yeast paste, 3 parts of food emulsifier, 5 parts of modified starch, 8 parts of sugar, and 12 parts of monosodium glutamate , 20 parts of salt, 3 parts of medicinal ginseng, and 45 parts of water.

[0075] A method for making hot pot chicken juice, comprising the following steps: a. Raw material preparation: weigh the raw materials according to the above-mentioned parts by weight; b. Cooking: wash the chicken skeleton, pork bones and chicken, and cook them in a pressure cooker for 42 minutes. The pressure is 0.2mpa; c. crushing: the chicken skeleton, pork bone and chicken processed in step b are crushed and homogenized, so that the chicken skeleton, pig bone and chicken become chicken paste; d. deployment: add yeast paste, Food emulsifier, modified starch, salt, sugar, monosodium glutamate, medicinal mater...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food seasonings and particularly relates to a hotpot chicken sauce and a preparation method thereof. The hotpot chicken sauce is made of the following raw materials in parts by weight: 6-15 parts of chicken skeletons, 2-5 parts of pig bones, 1-3 parts of chicken meat, 2-4 parts of yeast cream, 1-3 parts of food emulsifying agent, 3-5 parts of modified starch, 15-20 parts of salt, 3-8 parts of sugar, 7-12 parts of monosodium glutamate and 40-55 parts of water. The preparation method comprises the following steps of: a) raw material preparation; b) steaming and boiling; c) crushing; and d) blending to obtain the finished hotpot chicken sauce. The hotpot chicken sauce has the advantages that the tastes and the nutrients of the chicken skeleton,the pig bones and the chicken meat are effectively reserved, the taste is rich, the hotpot chicken sauce can be easily merged with other seasonings by blending, the hotpot chicken sauce is fast to boiling, the taste is not changed, the color, the fragrance and the taste of the hotpot chicken sauce are complete and the hotpot chicken sauce is convenient to eat. The preparation method has the advantages that the operating steps are simple and the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to a hot pot chicken sauce and a preparation method thereof. Background technique [0002] As a popular folk delicacy, hot pot is popular all over the country. The hot pot in our country is colorful and delicious. The hot pot soup is the most critical part of the flavor of the hot pot. The hot pot soup is the bottom soup in the pot. The white soup is the most used in Guangdong. The white soup is the soup made from chicken and chicken skeletons. It is necessary to boil white soup in hot pot, which is troublesome and expensive to eat, and chicken and chicken skeletons tend to lose their flavor after being cooked for a long time. At present, there is also concentrated chicken juice on the market as the white soup juice of hot pot. Its main raw materials are the bone glue and fat after the chicken skeleton is cooked at high temperature and separated. It also affects eating, an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/29A23L1/312A23L1/315A23L27/20A23L13/20A23L13/50A23L33/00
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司