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Preparation method of chicken powder seasoning

A chicken powder and seasoning technology, applied in the food field, can solve the problems of affecting the interests of merchants, flavor changes, caking, etc., and achieve the effects of preventing seasoning powder from caking, long aftertaste, and uniform particle size

Active Publication Date: 2012-12-19
ZHANGJIAGANG TAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Under normal circumstances, chicken powder seasonings that are ubiquitous in the market are prone to agglomeration, discoloration, and flavor changes after storage within the shelf life, which affects the interests of merchants

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A chicken powder seasoning, according to mass parts, the composition is: chicken extract 50g, soybean hydrolyzed protein 25g, sodium glutamate 20g, salt 9g, sucrose 12g, maltodextrin 13g, starch 25g, flavoring agent 12g, Plant spices 18g, yeast extract 15g, ginger powder 5g, refined chicken fat 34g, chicken flavor 22g, garlic powder 10g, microcrystalline cellulose 11g, red date powder 5g, lotus seed powder 5g, wolfberry powder 2g.

[0014] 1) Heat the chicken fat to melt, add ginger powder, chicken extract, soy protein hydrolysate, sodium glutamate, sucrose, maltodextrin, starch, flavoring agent, plant spices, yeast extract, chicken flavor, garlic powder in sequence , Table salt, food grade microcrystalline cellulose, red date powder, lotus seed powder, wolfberry powder, stir to make chicken powder raw materials;

[0015] 2) Put the chicken powder raw materials into an oven to dry, keep at a constant temperature of 50-60℃, and dry until the water content is ≤0.2Wt.%;

[0016]...

Embodiment 2

[0018] A chicken powder seasoning, according to mass parts, its composition is: chicken extract 60g, soybean hydrolyzed protein 23g, sodium glutamate 20g, salt 8g, sucrose 12g, maltodextrin 18g, starch 30g, flavoring agent 12g, 15g plant spices, 20g yeast extract, 8g ginger powder, 32g refined chicken oil, 22g chicken flavor, 10g garlic powder, 12g microcrystalline cellulose, 8g red date powder, 3g lotus seed powder, 4g wolfberry powder.

[0019] The preparation steps are:

[0020] 1) Heat the refined chicken fat until it melts, add ginger powder, chicken extract, soy protein hydrolyzate, sodium glutamate, sucrose, maltodextrin, starch, flavoring agent, plant spices, yeast extract, chicken flavor, garlic in sequence Powder, salt, food grade microcrystalline cellulose, red date powder, lotus seed powder, wolfberry powder, stir to make chicken powder raw materials;

[0021] 2) Put the chicken powder raw materials into an oven to dry, keep at a constant temperature of 50-60℃, and dry u...

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PUM

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Abstract

The invention discloses chicken powder seasoning which comprises the following ingredients by the mass portion: 50 portions to 60 portions of chicken extract, 23 portions to 35 portions of soybean protein hydrolysate, 10 portions to 20 portions of sodium glutamate, 8 portions to 10 portions of salt, 12 portions to 15 portions of sucrose, 13 portions to 18 portions of maltodextrin, 20 portions to 30 portions of starch, 12 portions to 15 portions of flavoring agent, 15 portions to 20 portions of plant spice, 15 portions to 20 portions of yeast extract, 5 portions to 8 portions of ginger powder, 30 portions and 34 portions of chicken oil, 20 portions to 25 portions of chicken essence, 5 portions to 10 portions of garlic powder, 10 portions to 12 portions of microcrystalline cellulose, 5 portions to 8 portions of red jujube powder, 2 portions to 5 portions of lotus nut starch, and 1 portion to 4 portions of medlar powder. A preparation method comprises the steps that (1) a chicken powder raw material is prepared; (2) the raw material is dried until the water content is less than or equal to 0.2Wt. percent; and (3) the material is screened through a sieve being 18 mesh to 20 mesh, and a target product is obtained. Through the ingredients and a processing method, the seasoning powder with uniform particle size and less water is prepared, the taste is mellow and the after taste is long-lasting. Because the food-level microcrystalline cellulose is added into the ingredients, the viscosity among the particles is reduced, and the problems that the seasoning powder is caked after being stored for a long time during the shelf life and the flavor is changed are prevented.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a preparation method of chicken powder seasoning. Background technique [0002] Chicken powder seasoning, commonly known as chicken powder, is a compound seasoning. As a daily seasoning product in the household, catering industry and fast food manufacturing industry, chicken powder is a new type of seasoning that has emerged after MSG. [0003] Under normal circumstances, chicken powder seasonings that are common in the market are prone to agglomeration, discoloration, and flavor changes after being stored within the shelf life, which affects the interests of businesses. Summary of the invention [0004] The technical problem to be solved by the present invention is to provide a chicken powder seasoning. [0005] In order to solve the above technical problems, the technical solution adopted by the present invention is: a chicken powder seasoning, according to mass parts, its composition is...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 蒋健民
Owner ZHANGJIAGANG TAOYUAN FOOD
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