Black bone chicken powder and preparation method thereof

Abstract

The invention discloses black bone chicken powder and a preparation method thereof. The black bone chicken powder is mainly prepared from the following raw materials in parts by weight: 340-365 parts of black bone chicken meat, 40-50 parts of water and 0.9-1.1 parts of hydrolysis protease which form a first part, 20-25 parts of edible glucose, 1.4-1.6 parts of D-xylose, 3-4 parts of glycine, 4-5 parts of L-cysteine, 1.5-2 parts of DL-methionine, 70-80 parts of chicken oil and 20-36 parts of edible salt which form a second part, 23-32 parts of white granulated sugar, 55-69 parts of aginomoto, 2.5-3.7 parts of disodium 5'-ribonucleotide, 70-84 parts of edible salt, 1.3-1.7 parts of disodium succinate, 55-70 parts of maltodextrin, 55-70 parts of starch sodium octenylsuccinate, 0.8-1.2 parts of glycerin monostearate and 90-110 parts of water which form a third part. The black bone chicken powder disclosed by the invention smells delicious, and the black bone chicken feature grease fragrance is outstanding. The preparation method is simple and is easy to operate.

Description

technical field [0001] The invention relates to the technical field of food, in particular to black-bone chicken powder and a preparation method thereof. Background technique [0002] Black-bone chicken is a unique poultry resource with the same origin of medicine and food in my country. It integrates the three functions of medicine, tonic and food, and has great development value. In recent years, with the rapid development of the flavors, fragrances and condiments industry, there are more and more types of powder flavors and seasoning powders, and there are many types of chicken powder as the mainstream; but so far, there are not many types of black-bone chicken powder And not many. The black-bone chicken powder on the market is mainly pure black-bone chicken powder made by pretreatment of black-bone chicken, enzymatic hydrolysis, and spray drying. [0003] Although the aroma of pure black-bone chicken powder is relatively pure, but due to the loss of flavor components i...

AI Technical Summary

Problems solved by technology

[0003] Although the aroma of pure black-bone chicken powder is relatively pure, but due to the loss of flavor components in the process of pretreatment, enzymatic hydrolysis and spray drying, and no aroma enhancement treatment, the aroma intensity, fullness and cooking feeling are weak, and high temperature The tolerance is also poor; in addition, pure black-bone chicken powder is relatively expensive, and its application in some low-end chicken essence, chicken powder and other seasoning products will be greatly restricted, and it is difficult for ordinary chicken powder to completely replace black-bone chicken powder. Therefore the market is in urgent need of a kind of black-bone chicken powder with low price, less added amount and rich and realistic aroma as a supplement to the market.

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