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Chicken powdery compound seasoning

A compound seasoning and powder technology, applied in the application, food preparation, food science and other directions, can solve the problems of easy change, high temperature cooking, loss of seasoning function, etc., to achieve strong seasoning function, good taste, nutrition rich effects

Inactive Publication Date: 2014-03-26
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing condiments such as monosodium glutamate, chicken essence, etc. are not resistant to high temperature and boiling, and are prone to change at high temperature, losing their seasoning function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: A chicken powdery compound seasoning, its components and weight are: 5 kg of chicken paste, 10 kg of monosodium glutamate, 10 kg of salt, 22 kg of starch, 0.2 kg of chicken essence, 0.5 kg of fennel, 0.3 kg of fennel 0.2 kg of cinnamon bark, 0.8 kg of tangerine peel, 0.5 kg of pepper, 0.3 kg of garlic powder, 0.3 kg of cloves, 0.2 kg of nutmeg, 0.5 kg of cold ginger, 0.3 kg of black pepper, 0.1 kg of licorice, and 5 grams of sodium benzoate.

[0013] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0014] When making it, first crush the anise, cumin, cinnamon, tangerine peel, pepper, garlic powder, cloves, nutmeg, cold ginger, black pepper, and licorice, then put them in a blender with chicken paste, monosodium glutamate, salt, and starch and stir for 10 minutes. Then add chicken essence and sodium benzoate, and stir continuously for 5 minutes.

Embodiment 2

[0015] Example 2: A chicken powdery compound seasoning, its components and weight are: 10 kg of chicken paste, 30 kg of monosodium glutamate, 20 kg of salt, 36 kg of starch, 0.5 kg of chicken essence, 2.5 kg of fennel, 1 kg of fennel 0.5 kg of cinnamon, 2 kg of tangerine peel, 2 kg of pepper, 1 kg of garlic powder, 0.5 kg of clove, 0.5 kg of nutmeg, 1.5 kg of cold ginger, 1 kg of black pepper, 1 kg of licorice, and 5 grams of sodium benzoate.

[0016] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0017] When making it, first crush the anise, cumin, cinnamon, tangerine peel, pepper, garlic powder, cloves, nutmeg, cold ginger, black pepper, and licorice, then put them in a blender with chicken paste, monosodium glutamate, salt, and starch and stir for 10 minutes. Then add chicken essence and sodium benzoate, and stir continuously for 5 minutes.

Embodiment 3

[0018] Embodiment 3: A kind of chicken powder compound seasoning, its component and weight are: 15 kilograms of chicken paste, 50 kilograms of monosodium glutamate, 30 kilograms of salt, 50 kilograms of starch, 0.8 kilogram of chicken essence, 4.5 kilograms of fennel, 1.7 kilograms of dill 0.8 kg of cinnamon, 3.2 kg of tangerine peel, 3.5 kg of peppercorns, 1.7 kg of garlic powder, 0.7 kg of cloves, 0.8 kg of nutmeg, 2.5 kg of cold ginger, 1.7 kg of black pepper, 1.9 kg of licorice, and 5 grams of sodium benzoate.

[0019] The above-mentioned monosodium glutamate flavor is 60 mesh small particles.

[0020] When making it, first crush the anise, cumin, cinnamon, tangerine peel, pepper, garlic powder, cloves, nutmeg, cold ginger, black pepper, and licorice, then put them in a blender with chicken paste, monosodium glutamate, salt, and starch and stir for 10 minutes. Then add chicken essence and sodium benzoate, and stir continuously for 5 minutes.

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PUM

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Abstract

The invention discloses a chicken powdery compound seasoning which comprises the following components in parts by weight: 5-15 parts of chicken grease, 10-50 parts of aginomoto, 10-30 parts of table salt, 22-50 parts of starch, 0.2-0.8 parts of chicken flavor, 0.5-4.5 parts of star anise, 0.3-1.7 parts of fennel, 0.2-0.8 part of cassia, 0.8-3.2 parts of dried tangerine, 0.5-3.5 parts of peppers, 0.3-1.7 parts of garlic powder, 0.3-0.7 part of clove, 0.2-0.8 part of netmeg, 0.5-2.5 parts of galangal, 0.3-1.7 parts of black peppers and 0.1-1.9 parts of liquorice. The chicken powdery compound seasoning is nutrient-rich, and excellent in taste, integrates the delicate flavor of chicken flavor and aginomoto, and is high in seasoning function due to the addition of various perfume materials, high-temperature resistant and boiling resistant when being used.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a chicken powder compound seasoning. Background technique [0002] Seasoning is a widely used food additive. In addition to its seasoning taste, people pay more attention to its nutritional content. Existing condiments such as monosodium glutamate, chicken essence, etc. are not resistant to high temperature and boiling, and are prone to change at high temperature and lose their seasoning function. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a chicken powder compound seasoning, which is delicious in taste, strong in seasoning function and rich in nutrition. [0004] The technical scheme that the present invention realizes purpose is: [0005] A chicken powder compound seasoning, the components and parts by weight are: 5-15 parts of chicken paste, 10-50 parts of monosodium glutamate, 10-30 parts of ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/29A23L27/26A23L33/00
CPCA23L27/88A23V2002/00
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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