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Chicken powder special for hotpot condiment and hotpot condiment

A hot pot base and chicken essence technology, which is applied in the field of flavoring agents, can solve the problems of seasonings that are difficult to dissolve and disperse evenly, lack of flavor of hot pot base, and inconsistent flavor, etc., and achieve the effect of good application prospects, high cost performance, and easy dispersion

Inactive Publication Date: 2017-04-26
重庆梅香园实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because there are many condiments used in the production process of the hot pot base, it is easy to add or omit to add certain kinds of condiments during the preparation of the base, so that the flavor of the prepared hot pot base is insufficient or the flavor is wrong, and the fried base Basically no water is added in the process, and the condiments used are difficult to dissolve or evenly dispersed in the base material, which is prone to the problem of inconsistent flavors in different regions of the base material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A special chicken essence for hot pot base, comprising the following components by mass: 10 parts of salt, 5 parts of white sugar, 30 parts of monosodium glutamate, 2 parts of protein flavoring agent, 2 parts of I+G, 0.2 parts of ethyl maltol, amber 0.3 part of disodium acid, 0.5 part of flavor modifier, 1 part of water and 1 part of corn starch. The protein flavoring agent is composed of chicken powder, yeast extract and hydrolyzed protein or is composed of chicken paste, yeast extract and hydrolyzed protein, and the mass ratio of the chicken powder / chicken paste, yeast extract and hydrolyzed protein is 3: 2:1. The flavor modifier is composed of pepper powder, pepper powder, ginger powder and green onion powder with a mass ratio of 2:1:2:2.

[0021] A kind of hot pot bottom material, its component contains the special chicken essence for hot pot bottom material, rapeseed oil, ginger, scallion glutinous rice cake chili, watercress, star anise, thyme, grass fruit and wh...

Embodiment 2

[0024] A special chicken essence for hot pot base, comprising the following components by mass: 35 parts of salt, 20 parts of white sugar, 60 parts of monosodium glutamate, 8 parts of protein flavoring agent, 5 parts of I+G, 0.5 parts of ethyl maltol, amber 0.5 parts of disodium acid, 0.8 parts of flavor modifier, 2 parts of water and 3 parts of corn starch. The protein flavoring agent is composed of chicken powder, yeast extract and hydrolyzed protein or is composed of chicken paste, yeast extract and hydrolyzed protein, and the mass ratio of the chicken powder / chicken paste, yeast extract and hydrolyzed protein is 3: 2:1. The flavor modifier is composed of pepper powder, pepper powder, ginger powder and green onion powder with a mass ratio of 2:1:2:2.

[0025] A kind of hot pot bottom material, its component contains the special chicken essence for hot pot bottom material, rapeseed oil, ginger, scallion glutinous rice cake chili, watercress, star anise, thyme, grass fruit a...

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Abstract

The invention discloses chicken powder special for a hotpot condiment and the hotpot condiment. The chicken powder is prepared from, by mass, 10-35 parts of salt, 5-20 parts of white granulated sugar, 30-60 parts of aginomoto, 2-8 parts of a protide condiment, 2-5 parts of I+G, 0.2-0.5 part of ethyl maltol, 0.3-0.5 part of disodium succinate, 0.5-0.8 part of a flavor modifier, 1-2 parts of water and 1-3 parts of corn starch. The components of the hotpot condiment contain the chicken powder special for the hotpot condiment. The chicken powder special for the hotpot condiment integrates various condiments required in the hotpot condiment preparation process, the problem that some condiments are not added or added excessively, the hotpot condiment prepared by adopting the chicken powder is delicious in taste and good in flavor stability, the chicken powder is easily dispersed in the condiment, the phenomenon of uneven dispersion is avoided, and the tastes of the obtained hotpot condiment are uniform in all regions.

Description

technical field [0001] The invention relates to the technical field of flavoring agents, in particular to a special chicken essence and hot pot base material. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. Generally speaking, hot pot is a cooking method in which food is boiled with a pot as a utensil, a heat source is used to boil the pot, water or soup is boiled, and it can also refer to the pot used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. [0003] Because there are many condiments used in the production process of the hot pot base, it is easy to add or omit to add certain kinds of condiments during the preparation of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/26
Inventor 苟中军王斌杨光
Owner 重庆梅香园实业集团有限公司
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