Improved chicken essence seasoning

A technology for condiments and chicken essence, applied in food preparation, application, food science and other directions, can solve the problems of neglecting nutritional value, single taste, unsatisfactory and other problems, and achieve the effect of delicious taste, high nutritional value and strong umami taste.

Inactive Publication Date: 2013-09-11
吴惠兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a compound condiment, chicken essence not only has the umami taste of monosodium glutamate, but because it is equipped with other auxiliary materials, it can make the umami taste of chicken essence softer and the taste more mellow. As a common condiment, chicken essence has a single taste to increase freshness Mainly, ignoring the nutritional value, unable to meet the needs of various dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An improved chicken essence condiment, consisting of the following raw materials:

[0020] Chicken extract 5 grams;

[0021] Shiitake mushroom extract 4 grams;

[0022] 10 grams of sodium aspartate;

[0023] 17 grams of sodium chloride;

[0024] 14g white sugar;

[0025] 8 grams of starch;

[0026] 3 grams of yeast extract;

[0027] 1 g of dried scallops.

[0028] The chicken extract is slaughtered from fresh live chickens and then added with water, put into a high-pressure airtight container and stewed, the temperature is kept at 95°C for 2 hours, then cooled to room temperature, protease is added, and the fresh chicken paste is prepared after a reaction time of 2 hours, After the fresh chicken paste is crushed, it is ground into powdered chicken extract.

[0029] The shiitake mushroom extract is made of shiitake mushrooms and water is added, and then steamed at a high temperature of 90° C. for 2 hours, filtered, and the filter residue is removed to obtain the s...

Embodiment 2

[0031] An improved chicken essence condiment, consisting of the following raw materials:

[0032] Chicken extract 7 grams;

[0033] Shiitake mushroom extract 5g;

[0034] 12 grams of sodium aspartate;

[0035] 20 grams of sodium chloride;

[0036] 15g white sugar;

[0037] 10 grams of starch;

[0038] 4 grams of yeast extract;

[0039] Scallops 1.5 grams.

[0040] The chicken extract is slaughtered from fresh live chickens and then added with water, put into a high-pressure airtight container and stewed, the temperature is kept at 96°C for 2.5 hours, then cooled to room temperature, protease is added, and the fresh chicken paste is prepared after the reaction time is 2.5 hours, After the fresh chicken paste is crushed, it is ground into powdered chicken extract.

[0041] Lentinus edodes extract is made of Lentinus edodes after adding water, and cooking at a high temperature of 92° C. for 3 hours, filtering, and removing the filter residue to obtain the Lentinus edodes e...

Embodiment 3

[0043] An improved chicken essence condiment, consisting of the following raw materials:

[0044] Chicken extract 10 grams;

[0045] Shiitake mushroom extract 6 grams;

[0046] 15 grams of sodium aspartate;

[0047] 22 grams of sodium chloride;

[0048] 16g white sugar;

[0049] 12 grams of starch;

[0050] 5 grams of yeast extract;

[0051] Dried Shellfish 2g.

[0052] The chicken extract is slaughtered from fresh live chickens and then added with water, put into a high-pressure airtight container and stewed, the temperature is kept at 98 ° C for 3 hours, then cooled to room temperature, and protease is added, and the fresh chicken paste is prepared after a reaction time of 3 hours. After the fresh chicken paste is crushed, it is ground into powdered chicken extract.

[0053] Lentinus edodes extract is made of Lentinus edodes after adding water, then steamed at a high temperature of 95° C. for 4 hours, filtered, and the filter residue is removed to obtain the Lentinu...

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PUM

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Abstract

The invention discloses an improved chicken essence seasoning, which is composed of the following raw materials in parts by weight: 5-10 parts of chicken extracts; 4-6 parts of mushroom extracts, 10-15 parts of aspartic acid sodium, 17-22 parts of sodium chloride, 14-16 parts of white granulated sugar, 8-12 parts of starch, 3-5 parts of yeast extracts, and 1-2 parts of disodium succinate. The improved chicken essence seasoning disclosed by the invention has the advantages that because a fresh chicken cream is prepared by taking a fresh live chicken as a raw material, and the mushroom extracts are added, the seasoning is more delicious in taste and high in nutritional value; and the disodium succinate is a food additive for flavoring, specifically embodied in the present of delicate flavors of scallops, so that the delicate flavor of the seasoning is thicker.

Description

technical field [0001] The present invention relates to a chicken essence condiment, in particular to an improved chicken essence condiment. Background technique [0002] As a compound condiment, chicken essence not only has the umami taste of monosodium glutamate, but because it is equipped with other accessories, it can make the umami taste of chicken essence softer and the taste more mellow. Mainly, ignoring the nutritional value of things, unable to meet the needs of various dishes. Therefore, it is necessary to provide a new technical solution to solve the above problems. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide an improved chicken essence seasoning with high nutritional content. [0004] The technical scheme adopted in the present invention: [0005] An improved chicken essence condiment, consisting of the following raw materials by weight: [0006] Chicken extract 5-10 servings; [0007] 4-6 servings of shiitake mushro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 吴惠兰
Owner 吴惠兰
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