Native chicken juice processing technology

A processing technology, native chicken technology, applied in the field of food seasoning, can solve the problem of lack of fragrance, etc., and achieve the effect of natural taste

Inactive Publication Date: 2012-05-02
CHONGQING LUYU LIQIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw material of this method is only chicken bones, no chicken, the nutrition is good, but the fragrance is not enough

Method used

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Embodiment Construction

[0018] The present invention will be further described below in conjunction with embodiment.

[0019] 1. Preparation materials: ginger 20kg, grass fruit 8kg, meat buckle 1.5kg, white buckle 2kg, galangal 2kg, licorice 1.5kg, cooking wine 10kg, vegetable oil 20kg, salt 40kg, water 350kg.

[0020] 2. Prepare flavoring materials: edible essence 10kg, fresh fresh 15kg, disodium inosinate 1kg, disodium guanylate 1kg, potato starch 300kg, yeast extract 8kg.

[0021] 3. Make native chicken juice: select Xiushan native chicken and native chicken bones totaling 208kg, clean the native chicken and native chicken bones, mash them, then pre-cook them in boiling water for 3-5 minutes, remove and drain; then Mix the preparatory ingredients, native chicken, and native chicken bones into a large pot, first boil it on high heat, then boil it on low heat for 2 hours; then filter to remove the solids in the soup, and then add the seasoning ingredients to the soup Mix thoroughly in the container...

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PUM

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Abstract

The invention discloses a native chicken juice processing technology, which relates to technology steps, a proportioning formula and a flavoring formula. The technology comprises the following steps of: picking, and inspecting and accepting raw materials, pre-treating, proportioning, stewing chicken juice, filtering, flavoring, sterilizing, filling, cooling, inspecting, boxing and warehousing. The proportioning formula mainly comprises ginger, amomum tsaoko, bacon, plain boiled meat, galangal root, liquorice, vegetable oil, native chicken meat and native chicken bone. The technology has the advantages that: because the chicken meat and the chicken bone are from the native chicken, the chicken juice has natural native chicken taste; and because the boiling formula mainly comprises Chinese medicinal herbs, the fragrance and the delicate flavor of the chicken juice are rich, and the chicken juice is crispy, natural in mouthfeel and suitable for multiple cooking modes such as frying, stir-frying, stewing, steaming, boiling and the like.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a processing technology of native chicken juice. Background technique [0002] Chicken juice is made of ground chicken or chicken bone or its concentrated extract and other auxiliary materials, using modern bio-enzymatic extraction technology to extract all the nutrients and flavor substances in chicken, and adding spices and Concentrated seasoning made from refined edible spices, etc., a juicy compound seasoning with the umami and aroma of chicken. Existing chicken broth generally adopts water, thickener, emulsifier and chicken flavor essence or chicken oil to blend and form, although there is fresh and fragrant chicken flavor, it is not original flavor. [0003] Patent No. 200910131504.6 discloses "a production method of pure natural chicken juice seasoning liquid". The production method is to use chicken racks as raw materials, pickle and ferment, then steam under pressure, col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/315A23L23/00A23L13/50
Inventor 程祝军
Owner CHONGQING LUYU LIQIANG FOOD
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