Chicken fresh essence

A technology of fresh essence and chicken powder, which is applied in the field of seasoning to achieve the effects of reducing production costs and use costs, reducing worries, and high nutritional value

Inactive Publication Date: 2016-06-08
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of sodium glutamate as the main component of monosodium glutamate does not have a seasoning that has a good freshness-enhancing effect, high nutritional value and health care value, and a relatively simple preparation method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh chicken essence formula: 26% edible salt, 22% sodium glutamate, 23% starch, 18% white sugar, 5% maltodextrin, 4% chicken powder, 1.6% edible spice, 5'-flavored nucleotide Disodium 0.4%, by weight percentage. Put the monosodium glutamate under high temperature of 150-180°C respectively, and decompose 3% after 30s.

[0018] Heat the oil into hot oil at 120°C, add 13 parts of edible salt to the hot oil, then add garlic, ginger, and minced meat, stir fry and boil, turn on low heat for 4 minutes, add 6 parts of the above chicken fresh essence, and then add Chili and vinegar, stir-fry for 0.5 minutes, stir evenly, remove from the pot, place the obtained condiments at room temperature for 1 month, take them out and mix them into cooked noodles, mix well to make meat sauce noodles, in which fresh chicken The added amount of essence is 0.2% of the total weight of meat sauce noodles. The resulting meat sauce noodles are hot and sour, refreshing and full of umami.

Embodiment 2

[0020] MSG formula: 27% edible salt, 23% sodium glutamate, 24% starch, 17% white sugar, 3.7% maltodextrin, 3% chicken powder, 2% edible spices, 5'-flavored nucleotide disodium 0.3%, by weight percentage. Put the monosodium glutamate under high temperature of 150-180°C respectively, and decompose about 2.5% after 30s.

[0021] Heat the oil into hot oil at 120°C, add 14 parts of edible salt to the hot oil, then add garlic, ginger, sauerkraut, stir fry and boil, turn on low heat for 4 minutes, add 7 parts of the above chicken fresh essence, and then add pepper , vinegar, and peanuts, stir-fry for 0.5 minutes, stir evenly, remove from the pot, place the obtained condiments at room temperature for 1 month, take them out and mix them into cooked noodles, and mix well to make sauerkraut noodles, in which fresh chicken The added amount of essence is 0.15% of the total weight of sauerkraut noodles. The obtained sauerkraut noodles are hot and sour, refreshing and full of umami.

Embodiment 3

[0023] The formula of fresh chicken essence is composed of 28% edible salt, 24% sodium glutamate, 25% starch, 16% white sugar, 3% maltodextrin, 2% chicken powder, 1.8% edible spices, 5'-flavor core Disodium glucoside 0.2%, by weight percentage. Put the monosodium glutamate under high temperature of 150-180°C respectively, and decompose 3.5% after 30s.

[0024] Heat the oil into hot oil at 120°C, add 15 parts of edible salt to the hot oil, then add garlic, ginger, and diced mushrooms, stir fry and boil, then turn on low heat for 4 minutes, add 7 parts of the above chicken fresh essence, and then add Vinegar and peanuts, stir-fry for 0.5 minutes, stir evenly, remove from the pot, place the obtained condiments at room temperature for 1 month, take them out and mix them into cooked noodles, mix well to make mushroom noodles, in which fresh chicken essence The addition amount is 0.1% of the total weight of mushroom noodles. The resulting mushroom noodles are light and refreshing,...

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PUM

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Abstract

The present invention provides a chicken fresh essence which is characterized in that: the chicken fresh essence consists of the following raw materials in percentages by weight: 26-28% of edible salt, 22-24% of sodium glutamate, 23-25% of starch, 16-18% of white granulated sugar, 3-5% of maltodextrin, 2-4% of chicken meat powder, 1-3% of edible spices and 0.2-0.4% of disodium 5'-ribonucleotide. In the cases of no increase or even decrease of the addition amount in food, the chicken fresh essence improves the freshness increasing effect of monosodium glutamate, is more safe and healthy, and reduces people's worries.

Description

technical field [0001] The invention belongs to a seasoning, in particular to a fresh chicken essence. Background technique [0002] Monosodium glutamate is a commonly used umami condiment in cooking. Its main function is to increase the umami taste of food. It is widely used in daily cooking methods such as frying, stewing, steaming, and boiling. MSG contributes to the perception of umami by stimulating specific taste receptors on the tongue's taste buds, such as amino acid receptors T1R1 / T1R3 or glutamate receptors. In the early part of the last century, people first found traces of umami substances in kelp, and believed that monosodium glutamate and other amino acids had a freshness-enhancing effect on food. China's monosodium glutamate production has entered a stage of rapid development since the 1980s, and became the world's largest monosodium glutamate production country in 1992, and China's monosodium glutamate production ranks first in the world. Since 1965, my cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/229A23L1/228A23L1/226
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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