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Method for preparing chive and chicken-flavored compound seasoning by combining vacuum frying and microcapsule embedding technology

A compound seasoning and vacuum frying technology, which is applied in the field of condiments, can solve the problems of large loss of nutrients, unsatisfactory, low efficiency, etc., and achieve the effect of rich nutrients, high production efficiency and easy operation

Active Publication Date: 2016-01-13
河南京华食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a method for preparing a chive and chicken-flavored compound seasoning by combining vacuum frying and microcapsule embedding technology, so as to provide special flavor and application The new type of compound seasoning can effectively solve the problems of traditional compound seasonings such as large loss of nutrients, heavy pollution, high energy consumption, low efficiency, and failure to meet various needs

Method used

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  • Method for preparing chive and chicken-flavored compound seasoning by combining vacuum frying and microcapsule embedding technology

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Effect test

Embodiment 1

[0018] In concrete implementation, the present invention is realized by the following steps:

[0019] (1) Ingredients: It is composed of the following raw materials by weight percentage: 35% palm oil, 15% chicken oil (refined), 10% sweet noodle sauce, 10% chicken, 8% shallot, 7% edible salt, and 4% white sugar , 3.5% monosodium glutamate, 3% garlic, 2% ginger, 1% pepper, 0.5% pepper, 0.5% star anise and 0.5% cinnamon, of which 3 / 5 of the chicken is used for vacuum frying, and 2 / 5 of the chicken is used for enzymatic hydrolysis , pepper, pepper, star anise and cinnamon are crushed into powder;

[0020] (2) Vacuum frying: According to the above ingredients, first add palm oil and chicken oil to the vacuum frying equipment, preheat and heat to 110°C, then add sweet noodle sauce, 3 / 5 of chicken and shallots, garlic, ginger, Put pepper, pepper, star anise, and cinnamon into the vacuum frying equipment, close it, turn on the vacuum pump, and make the oil boil at 95°C-105°C. The oil...

Embodiment 2

[0024] In specific implementation, the present invention can also be realized by the following steps:

[0025] (1) Ingredients: It is composed of the following raw materials by weight: 35kg of palm oil, 15kg of chicken oil (refined), 10kg of sweet noodle sauce, 10kg of chicken, 8kg of shallot, 7kg of edible salt, 4kg of white sugar, 3.5kg of monosodium glutamate, 3kg of garlic, Ginger 2kg, chili pepper 1kg, pepper 0.5kg, star anise 0.5kg and cinnamon 0.5kg, of which 6kg chicken is used for vacuum frying, 4kg chicken is used for enzymolysis, pepper, pepper, star anise and cinnamon are crushed into powder;

[0026] (2) Vacuum frying: According to the above ingredients, first add palm oil and chicken oil to the vacuum frying equipment, preheat and heat to 110°C, then add sweet noodle sauce, 6kg chicken and shallots, garlic, ginger, pepper, pepper , star anise, and cinnamon are put into the vacuum frying equipment and then closed, and the vacuum pump is turned on to make the oil b...

Embodiment 3

[0030] In specific implementation, the present invention can also be realized by the following steps:

[0031] (1) Ingredients: It is composed of the following raw materials by weight: 70kg of palm oil, 30kg of chicken oil (refined), 20kg of sweet noodle sauce, 20kg of chicken, 16kg of shallot, 14kg of edible salt, 8kg of white sugar, 7kg of monosodium glutamate, 6kg of garlic, ginger 4kg, pepper 2kg, pepper 1kg, star anise 1kg and cinnamon 1kg, of which 12kg chicken is used for vacuum frying, 8kg chicken is used for enzymolysis, pepper, pepper, star anise and cinnamon are crushed into powder;

[0032] (2) Vacuum frying: According to the above ingredients, first add palm oil and chicken oil into the vacuum frying equipment, preheat and heat to 110°C, then add sweet noodle sauce, 12kg chicken and shallots, garlic, ginger, pepper, pepper , star anise, and cinnamon are put into the vacuum frying equipment and then closed, and the vacuum pump is turned on to make the oil boil at 9...

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Abstract

The invention relates to a method for preparing a scallion chicken-flavor compound seasoning by combining vacuum frying with a microcapsule embedding technology, aiming at effectively solving the problems of a conventional compound seasoning that nutrient loss is serious, pollution is serious, energy consumption is great and efficiency is low. The method comprises the following steps: heating palm oil and chicken fat to 110 DEG C; adding a sweet sauce, 3 / 5 of chicken, scallions, garlic, ginger, chilies, peppers, anises and cassia bark to vacuum frying equipment and sealing, boiling oil at 95-105 DEG C, carrying out vacuum-frying for 35-45min, and adding salt, white sugar and monosodium glutamate to obtain a vacuum-fried product; adding water to 2 / 5 of chicken, heating to 55 DEG C, adding compound protease and implementing enzymolysis, heating, and carrying out enzyme deactivation and sterilization to obtain an enzymatic hydrolysate; adding glucose and hydrolyzed vegetable protein powder to the vacuum-fried product and the enzymatic hydrolysate, heating and increasing temperature, implementing an Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning. The compound seasoning is scientific in composition, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environment-friendly, and high in production efficiency.

Description

technical field [0001] The invention relates to condiments, in particular to a method for preparing chive and chicken-flavored compound condiments by combining vacuum frying and microcapsule embedding technology. Background technique [0002] The condiment industry is an important part of the food industry and is closely related to people's lives. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. Although the annual growth rate of my country's compound seasoning is as high as 20%, it is far from meeting the demand in terms of the total amount. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong developme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/26A23L27/72
Inventor 张京李玉峰肖建东王文芳程军营蔡兴亮张伟科丁朝飞赵红振李学斌
Owner 河南京华食品科技开发有限公司
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