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Special essence of chicken for cooking and preparation method thereof

A technology of chicken essence and cooking, which is applied in the food field, can solve the problem of lack of various flavors, and achieve the effect of good taste, quality and safety

Inactive Publication Date: 2014-02-12
ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market is relatively single, lack of a variety of flavors

Method used

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  • Special essence of chicken for cooking and preparation method thereof
  • Special essence of chicken for cooking and preparation method thereof
  • Special essence of chicken for cooking and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation of special chicken essence for cooking

[0027] 1. Composition:

[0028]

[0029] Spice is a mixture of 20% by weight pepper, 25% by weight cinnamon, 15% by weight star anise, 25% by weight perilla and 15% by weight of anise

[0030] 2. Preparation method:

[0031] Preparation of chicken powder: After mixing the washed fresh chicken pieces with ginger, garlic and spices, steam at 99 degrees for 3-4 hours, and the mass ratio of the chicken pieces, ginger, garlic and spices is 100:4:5 : 1.5; collect the chicken fat and chicken juice that seeped out during the steaming process and mix with the steamed chicken, pulverize and prepare;

[0032] Preparation of leek powder: ultrafine pulverization of leek to obtain superfine powder;

[0033] Preparation of garlic powder: ultrafine crushing of garlic to obtain ultrafine powder;

[0034] Chicken essence preparation: 28% by weight of salt; 42% by weight of monosodium glutamate; 1.8% by weight o...

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PUM

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Abstract

The invention provides a special essence of chicken for cooking and a preparation method thereof. The essence of chicken comprises 28wt% of salt, 42wt% of monosodium glutamate, 1.8wt% of 1+G, 7.0wt% of white granulated sugar, 3.6wt% of maltodextrin, 12.5wt% of chicken powder, 0.1wt% of turmeric powder, 1.4wt% of chives powder, 1wt% of onion powder and 2.6wt% of garlic powder. The invention also provides the preparation method of the special essence of chicken for cooking. The essence of chicken for cooking has faint scent, lasting meat flavor and lengthened umami, is distinctive and gains recognition of customers.

Description

technical field [0001] The invention relates to the field of food, in particular to a chicken essence specially used for cooking. Background technique [0002] The stir-fry type chicken essence compound seasoning is mainly based on light fragrance. The ones currently on the market are relatively single and lack a variety of flavors. Contents of the invention [0003] The object of the present invention is to provide a special chicken essence for stir-frying with various tastes, which has a delicate fragrance and a long-lasting meaty taste, which enhances the umami taste. [0004] In order to achieve the above object, the present invention provides a special chicken essence for stir-frying, which is characterized in that it comprises the following ingredients in weight percentage, [0005] [0006] The preparation method of the chicken powder is as follows: after mixing the washed fresh chicken pieces with ginger, garlic and spices, steaming at 99 degrees for 3-4 hours...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/88A23V2002/00
Inventor 蒋红雨
Owner ANHUI IND & TRADE VOCATIONAL TECHN COLLEGE
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