Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment

A compound seasoning and concentrated technology, applied in the food field, can solve the problem of no concentrated chicken-flavor compound seasoning, etc., and achieve the effects of low cost, stable state, and full and rich meat flavor.

Inactive Publication Date: 2015-07-01
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no report of concentrated chicken flavor compound seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A concentrated chicken-flavored compound seasoning, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0055] Chicken enzymatic hydrolyzate 47.5g (9.5%)

[0056] Chicken bone enzymatic solution 75.0g (15.0%)

[0057] Chicken fat 15.0g (3.0%)

[0058] Edible salt 67.5g (13.5%)

[0059] White sugar 4.0g (0.8%)

[0060] Xylose 2.25g (0.45%)

[0061] MSG 15.0g (3.0%)

[0062] Angelica powder 0.5g (0.1%)

[0063] I+G 2.5g (0.5%)

[0064] Monoglycerides 2.0g (0.4%)

[0065] Game element 2.5g (0.5%)

[0066] Carrageenan 20.0g (4.0%)

[0067] Maltodextrin 150.0g (30%)

[0068] Chicken bone broth 96.25g (19.25%).

[0069] The preparation method of above-mentioned a kind of concentrated chicken flavor compound seasoning specifically comprises the following steps:

[0070] (1) Wash 32.083g chicken skeleton, peel off the fat and cut into pieces, put it in a pressure cooker, then add 96.25g tap water, ...

Embodiment 2

[0081] A concentrated chicken-flavored compound seasoning, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0082] Chicken enzymatic hydrolyzate 50.0g (10%)

[0083] Chicken bone enzymatic solution 82.5g (16.5%)

[0084] Chicken fat 10g (2%)

[0085] 75g edible salt (15%)

[0086] White sugar 5.0g (1.0%)

[0087] Xylose 2.0g (0.4%)

[0088] MSG 12.5g (2.5%)

[0089] Angelica dahurica powder 0.25g (0.05%)

[0090] I+G 2.0g (0.4%)

[0091] Monoglycerides 2.5g (0.5%)

[0092] Game element 2.0g (0.4%)

[0093] Carrageenan 17.5g (3.5%)

[0094] Maltodextrin 175g (35%)

[0095] Chicken bone broth 63.75g (12.75%).

[0096] The preparation method of above-mentioned a kind of concentrated chicken flavor compound seasoning specifically comprises the following steps:

[0097] (1) Wash 49.5g of chicken skeleton, peel off the fat and cut into pieces, put it in a pressure cooker, then add 99.0g of tap wate...

Embodiment 3

[0108] A concentrated chicken-flavored compound seasoning, calculated by mass percentage, the composition and content of the raw materials used for its preparation are as follows:

[0109] Chicken enzymatic hydrolyzate 55.0g (11%)

[0110] Chicken bone enzymatic solution 90.0g (18.0%)

[0111] Chicken fat 20.0g (4%)

[0112] Edible salt 80.0g (16%)

[0113] White sugar 5.5g (1.1%)

[0114] Xylose 2.5g (0.5%)

[0115] MSG 15.0g (3.0%)

[0116] Angelica powder 1.0g (0.2%)

[0117] I+G 3.5g (0.7%)

[0118] Monoglycerides 2.0g (0.4%)

[0119] Game element 3.0g (0.6%)

[0120] Carrageenan 15.0g (3.0%)

[0121] Maltodextrin 150g (30%)

[0122] Chicken bone broth 57.5g (11.5%).

[0123] The preparation method of above-mentioned a kind of concentrated chicken flavor compound seasoning specifically comprises the following steps:

[0124] (1) Wash 57.5g chicken skeleton, peel off the fat and cut into pieces, put it in a pressure cooker, then add 57.5g tap water, 0.575g star ...

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PUM

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Abstract

The invention discloses a concentrated compound condiment with a chicken flavor and a preparation method of the concentrated compound condiment. The concentrated compound condiment with the chicken flavor contains chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate, chicken fat, edible salt, white granulated sugar, xylose, aginomoto, radix angelicae powder, I+G, monostearin, an enhancer, carrageenan, maltodextrin and chicken-bone soup. The preparation method comprises the following steps: adding chicken bone soup, chicken enzymatic hydrolysate, chicken bone enzymatic hydrolysate and chicken fat to a container; adding monostearin, adding white granulated sugar, xylose, edible salt, aginomoto, radix angelicae powder, I+G and enhancer at 50-70 DEG C; finally adding carrageenan and maltodextrin, and mixing evenly, so as to obtain the concentrated compound condiment with the chicken flavor, which does not contain a chemical additive, and is natural, safe and reliable in used raw materials, abundant in nutrient, very vivid in aroma, and mellow and full in fragrance; the preparation cost is low; the reaction temperature in the preparation process is low; and the nutrients and the flavor substances can be preserved to the maximal extent.

Description

technical field [0001] The invention relates to a concentrated chicken-flavored compound seasoning and a preparation method thereof, belonging to the field of food. Background technique [0002] Concentrated compound seasoning refers to the main raw materials of two or more seasonings, with or without adding oils, natural spices, animal and plant foods, etc., and adopts biological or physical technology for processing, packaging and processing, and finally A class of fixed and concentrated seasoning products that are safe to eat are made. [0003] There is no report of concentrated chicken flavor compound seasoning at present. Contents of the invention [0004] One of the objectives of the present invention is to provide a kind of seasoning that does not contain chemical additives, uses natural, safe and reliable raw materials, and is rich in nutrition, with a very realistic aroma and fragrance, in order to solve the technical problems of the above-mentioned concentrated ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/226A23L27/26A23L27/20
Inventor 宋诗清范丽肖作兵陈丽花唐琪郭思信邬陆伟
Owner SHANGHAI INST OF TECH
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