Preparation method of slow release type high-calcium milky chicken powder for hot pot

Abstract

The invention relates to a preparation method of slow release type high-calcium milky chicken powder for a hot pot, belonging to the technical field of seasoning processing. The preparation method comprises the following steps: mixing commercially available chicken powder (namely Jiahao Zhanwang low-salt chicken powder) of Guangdong Jiahao Foodstuff Co., Ltd. with yeast extracts, dissolving the mixture into sodium alginate to form mixed liquid, dropwise adding the mixed liquid into a calcium lactate solution to generate glue beads, taking out the glue beads, adding the glue beads into a chitosan solution, and carrying out film laminating and ageing so as to obtain slow release type high-calcium chicken powder microspheres for the hot pot; mixing the chicken powder microspheres with chicken powder turbid liquid, so as to prepare the milky chicken powder. The preparation method has the beneficial effects that the duration time of the fragrance can be prolonged due to the excellent slow release performance of the microspheres, the whole process is suitable for industrial batch production, the guarantee period of the product is long, and the sales scope of the product is beneficially extended.

Description

technical field [0001] The invention relates to a method for preparing slow-release high-calcium milky chicken essence for hot pot by utilizing existing chicken powder, and belongs to the technical field of condiment processing. Background technique [0002] Essence of chicken is a compound fresh and flavor-enhancing seasoning made from fresh chicken, chicken bones, and eggs. It can be used in all occasions where monosodium glutamate is used, and it can be added to dishes, soups and pasta in an appropriate amount to achieve the effect. In addition to sodium glutamate, chicken essence also contains a variety of amino acids. It is a home-made condiment that can not only increase people's appetite, but also provide certain nutrition. Chicken essence is produced after the appearance of new products such as flavor nucleotides, hydrolyzed animal and plant proteins, and yeast extracts, and its freshness is much higher than that of monosodium glutamate with the same concentration....

AI Technical Summary

Problems solved by technology

[0003] During the high-temperature heating process such as hot pot, the nucleotide components in the chicken essence will be degraded by nucleotidase, and the freshness cannot be maintained for a long time, thus affecting the taste and quality of the hot pot