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Method for preparing stewed mushroom and chicken flavor type 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: 2014-09-17
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 of combining vacuum frying and microcapsule embedding technology to prepare mushroom stewed chicken flavor compound seasoning, so as to provide special flavor and application The new compound seasoning can effectively solve the problems of traditional compound seasoning, 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 stewed mushroom and chicken flavor type 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: 30% palm oil, 15% chicken oil (refined), 15% shiitake mushrooms, 10% chicken, 8% green onions, 7.5% edible salt, and 4% white sugar , monosodium glutamate 3.5%, garlic 3%, ginger 2%, pepper 1%, pepper 0.5% and star anise 0.5%, of which 3 / 5 of the chicken is used for vacuum frying, 2 / 5 of the chicken is used for enzymatic hydrolysis, pepper, pepper and star anise 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 mushrooms, 3 / 5 of chicken, green onions, ginger, garlic , chilli, Chinese prickly ash, and star anise are put into the vacuum frying equipment and closed, and the vacuum pump is turned on to decompress, so that the oil starts to boil at 95°C-105°C. T...

Embodiment 2

[0024] In concrete 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: 30kg of palm oil, 15kg of chicken oil (refined), 15kg of shiitake mushrooms, 10kg of chicken, 8kg of green onions, 7.5kg of edible salt, 4kg of white sugar, 3.5kg of monosodium glutamate, and 3kg of garlic , ginger 2kg, pepper 1kg, pepper 0.5kg and star anise 0.5kg, of which 6kg chicken is used for vacuum frying, 4kg chicken is used for enzymolysis, pepper, pepper and star anise 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 mushrooms, 6kg chicken, green onions, ginger, garlic, peppers, Prickly ash and star anise are put into the vacuum frying equipment and then closed, and the vacuum pump is turned on to reduce the pressure, so that the oil starts to 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: 90kg of palm oil, 45kg of chicken oil (refined), 45kg of shiitake mushrooms, 30kg of chicken, 24kg of green onions, 22.5kg of edible salt, 12kg of white sugar, 10.5kg of monosodium glutamate, and 9kg of garlic , ginger 6kg, pepper 3kg, pepper 1.5kg and star anise 1.5kg, of which 18kg chicken is used for vacuum frying, 12kg chicken is used for enzymolysis, pepper, pepper and star anise are crushed into powder;

[0032] (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 mushrooms, 18kg chicken, green onions, ginger, garlic, peppers, Prickly ash and star anise are put into the vacuum frying equipment and then closed, and the vacuum pump is turned on to reduce the pressure, so that the oil star...

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Abstract

The invention relates to a method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and a microcapsule embedding technology, aiming at solving the problems that the traditional compound seasoning has more nutrient loss, causes much pollution, and is high in energy consumption and low in efficiency. The method comprises the steps of heating palm oil and chicken oil up to 110 DEG C, feeding mushrooms, 3 / 5 of chicken, green Chinese onion, ginger, garlic, chilli, pepper and aniseed into vacuum frying equipment, and then sealing; boiling the oil at the temperature of 95-105 DEG C, and carrying out vacuum frying for 35-45 minutes; feeding salt, white granulated sugar and monosodium glutamate to obtain a vacuum fried product; feeding water into 2 / 5 of chicken, heating up to 55 DEG C, feeding compound protease and carrying out enzymolysis; then, heating, carrying out enzyme deactivation and sterilizing to obtain enzymatic hydrolysate; feeding glucose and hydrolyzed vegetable protein powder into the vacuum fried product and the enzymatic hydrolysate, heating, and carrying out a maillard reaction; feeding modified starch, carrying out microcapsule embedding, homogenizing, and drying to obtain the stewed mushroom and chicken flavor type compound seasoning. According to the method, the operation is easy, energy-saving and environment-friendly effects are realized, the production efficiency is high, and the compound seasoning prepared by the method is scientific in composition, good in color, aroma and taste and is rich in nutrition.

Description

technical field [0001] The invention relates to condiments, in particular to a combination of vacuum frying and microcapsule embedding technology to prepare the stewed chicken-flavored compound seasoning with mushrooms. Background technique [0002] With the improvement and improvement of people's living standards, the requirements for seasonings are getting higher and wider. As the saying goes, "Food is the most important thing for the people, and the taste is the first food." Food is inseparable from delicious food. According to the data, the condiment industry is an important part of the food industry. Foreign countries began to study compound seasonings in the 1950s, and became a subject of development in the 1970s. In recent years, there has been great development, and The application is very common, and the quality is also high. The share of compound seasoning in the market has accounted for more than 80%. Although the annual growth rate of my country's compound seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L5/11A23L27/201A23L27/26A23L27/72A23V2002/00A23V2300/24
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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