Preparation method of chicken fungus condiment

Abstract

A preparation method of a chicken fungus condiment is characterized in that chicken fungus condiment comprises the following components in weight: dried chicken fungus powder, local chicken powder, sodium glutamate, disodium 5'-ribonucleotide, modified starch, refined edible salt, white granulated sugar and concentrated chicken soup, and the preparation method of the chicken fungus condiment comprises the following steps: a, selecting high-quality components of the dried chicken fungus powder, the local chicken powder, the sodium glutamate, the disodium 5'-ribonucleotide, the modified starch, the refined edible salt and the white granulated sugar and grinding into powder respectively through adopting an ultra-fine unit; and b, putting the well grinded powder materials into a special mixer container, adding proper amount of the concentrated chicken soup and uniformly mixing for later use, and then pelleting, drying, screening, bagging and sealing the uniformly-mixed materials by the special pelletizer. The chicken fungus condiment is economical and practical, low in cost and good in seasoning effect, and can be widely applied to fried, braised, stewed and steamed dishes as well as a cold vegetable dish in sauce.

Description

1. Technical field

[0001] The invention relates to the technical field of condiments, in particular to a method for preparing chicken mushroom seasoning, in particular to the production field of chicken mushroom seasoning used by urban and rural families and catering industries. 2. Background technology

[0002] According to literature, monosodium glutamate is the starting point of China's umami industry. It has a history of more than 80 years and is basically in sync with the world. Determined, from 15% to 80%, in the early 1960s, only 80% of monosodium glutamate could be produced. In the 1970s, due to the development of biochemical engineering, the freshness of monosodium glutamate rose to 100%. It shows that monosodium glutamate itself has also developed from low freshness and low purity to high freshness and high purity. In the late 1970s, with the in-depth understanding and development of flavor nucleotides, umami scientists asked: Is there any better than monosodium gl...