Pasty chicken seasoning

A technology for seasoning and chicken paste, applied in the application, food preparation, food science and other directions, can solve the problems of loss of seasoning function, easy to change, not resistant to high temperature cooking, etc., to improve solubility, strong seasoning function and taste. Good results

Inactive Publication Date: 2014-04-23
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 kind of chicken paste seasoning, its component and weight are: chicken 5 kilograms, egg 10 kilograms, glucose 4 kilograms, monosodium glutamate 4 kilograms, VC: 0.2 kilograms, l-acid: 0.2 kilograms, l-salt 0.2 kg, 10 kg of soy sauce, 0.1 kg of glycine, 0.5 kg of vegetable hydrolyzed protein, 2 kg of white sugar, 10 liters of water, 5 kg of green onions, and 5 kg of ginger.

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

[0014] When making it, first grind the above formula, then put it into a reaction kettle and heat it up to 100°C-105°C, keep it for one hour and thirty minutes, and then cool it down.

Embodiment 2

[0015] Embodiment 2: a kind of chicken paste seasoning, its component and weight are: chicken 10 kilograms, egg 15 kilograms, glucose 8 kilograms, monosodium glutamate 7 kilograms, VC: 0.4 kilograms, l-acid: 0.4 kilograms, l-salt 0.4 kg, 15 kg of soy sauce, 0.2 kg of glycine, 1 kg of vegetable hydrolyzed protein, 6 kg of white sugar, 20 liters of water, 5 kg of green onions, and 5 kg of ginger.

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

[0017] When making it, first grind the above formula, then put it into a reaction kettle and heat it up to 100°C-105°C, keep it for one hour and thirty minutes, and then cool it down.

Embodiment 3

[0018] Embodiment 3: a kind of chicken paste seasoning, its component and weight are: 15 kilograms of chicken, 20 kilograms of eggs, 12 kilograms of glucose, 10 kilograms of monosodium glutamate, VC: 0.6 kilograms, l-acid: 0.6 kilograms, l-salt 0.6 kg, 20 kg of soy sauce, 0.3 kg of glycine, 1.5 kg of vegetable hydrolyzed protein, 10 kg of white sugar, and 30 kg of water.

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

[0020] When making it, first grind the above formula, then put it into a reaction kettle and heat it up to 100°C-105°C, keep it for one hour and thirty minutes, and then cool it down.

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PUM

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Abstract

The invention discloses a pasty chicken seasoning which comprises the following components in parts by weight: 5-15 parts of chicken, 10-20 parts of eggs, 4-12 parts of glucose, 4-10 parts of monosodium glutamate, 0.2-0.6 part of VC, 0.2-0.6 part of 1-acid, 0.2-0.6 part of 1-salt, 10-20 parts of soybean sauce, 0.1-0.3 part of glycine, 0.5-1.5 parts of vegetable hydrated protein, 2-10 parts of white granulated sugar and 10-30 parts of water. The pasty chicken seasoning is rich in nutrition and good in taste, and the delicate flavor of the chicken and the monosodium glutamate are integrated. Chicken paste is taken as a major raw material, so that the solubility of the seasoning is increased, a strong seasoning function is achieved, and the pasty chicken seasoning can resist high temperature and boiling during use.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a chicken paste-like 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 present invention is to overcome the deficiencies of the prior art and provide a chicken paste 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 paste seasoning, its components and parts by weight are: 5-15 parts of chicken, 10-20 parts of eggs, 4-12 parts of glucose, 4-10 parts of monosodium glutamat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/231A23L27/20A23L27/26
CPCA23L27/00A23V2002/00
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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