Formulation for pot chicken special meat paste and production process of formulation

A ground-pot chicken and flavor technology, applied in application, food preparation, food science and other directions, can solve unseen problems and achieve the effect of consistent taste and unified production process

Active Publication Date: 2012-09-19
HUAIBEI SHUNFA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to make this kind of flavored food not only available in the local area, there must be a process and a standardized formula to mak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A recipe for ground pot chicken-flavored meat sauce, comprising: vegetable oil, chicken fat, fresh spices, dried spices, brewed soy sauce, cooking wine, chicken breast meat, chicken leg meat, chicken sauce paste, chicken bone extract, salt, Sugar, monosodium glutamate, compound flavoring agent.

[0014] Further, the fresh spices include ginger and shallots.

[0015] Further, the dried spices include prickly ash, red pepper, star anise, cinnamon, bay leaves, and cumin.

[0016] Further, the compound umami taste agent includes disodium succinate and 5'-taste nucleotide disodium.

[0017] Further, the ingredients contained in the formula are in parts by weight: palm oil 80, chicken fat 20, ginger 8, shallot 12, Chinese prickly ash 12, red pepper 15, star anise 5, cinnamon 3, bay leaves 15, cumin 3, cooking wine 8 , brewed soy sauce 30, chicken breast 40, chicken leg 30, chicken paste 3, chicken bone extract 8, salt 15, sugar 8, monosodium glutamate 2, compound flavor age...

Embodiment 2

[0020] The difference from Example 1 is:

[0021] The formula contains 120 parts by weight of ingredients: palm oil 120, chicken fat 40, ginger 10, shallot 15, Chinese prickly ash 15, red pepper 20, star anise 7, cinnamon 4, bay leaves 18, cumin 4, cooking wine 12, brewed soy sauce 40 , chicken breast 15, chicken leg 10, chicken paste 7, chicken bone extract 18, salt 17, sugar 10, monosodium glutamate 3, compound flavor agent 1. The instant noodle seasoning meat sauce package can be obtained through the same production process, and the ground pot chicken flavor is applied to instant noodles, filling the gap in this field.

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PUM

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Abstract

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

Description

technical field [0001] The invention relates to a formula and a production process of meat sauce, in particular to a formula and a production process of ground pot chicken-flavored meat sauce. Background technique [0002] "Ground Pot Chicken" is a special dish with local flavor. When it is made, freshly killed chickens are mixed with various spices and cooked in a farmhouse's earthen stove. The quality of the taste depends entirely on the chef's level and the operation and Conditions such as heat, because it is handmade on-site and lacks specifications, the flavor is inconsistent, and there is no uniform standard for this flavor. [0003] In order to allow this flavor food not only to be eaten locally, there must be a process and a standardized formula to make the local pot chicken flavor meat sauce, but there are no reports of this type of flavor meat sauce product or production technology at present. Contents of the invention [0004] The purpose of the present inventi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 李立新束瑞兰
Owner HUAIBEI SHUNFA FOOD
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