Preparation method of chicken mushroom essence condiment

Abstract

A preparation method of a chicken mushroom essence condiment is characterized in that the chicken mushroom essence condiment comprises the following components in weight: dried pleurotus cornucopiae powder, local chicken powder, sodium glutamate, disodium 5'-ribonucleotide, modified starch, refined edible salt, white granulated sugar and proper amount of concentrated chicken soup, and the preparation method of the chicken mushroom essence condiment comprises the following steps: A, selecting the 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 an ultra-fine unit; and B, putting the well grinded powder materials into a special mixer container, adding the proper amount of 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 mushroom essence 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-flavored mushroom essence seasoning, in particular to the field of manufacturing chicken-flavored mushroom essence seasoning for urban and rural households and catering industries. 2. Background technology [0002] According to the survey, 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. 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%. This shows that MSG 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 more freshness than MSG? Deliciou...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of chicken flavored mushroom essence seasoning, to solve the problem of improving the freshness of food or dishes and being rich in edible fungus fragrance, and improving the multiple minerals and trace elements beneficial to human body in dishes. question