Chicken flavor light soup hotpot condiment
A technology of hot pot bottom material and chicken, which is applied in food ultrasonic treatment, the function of food ingredients, food science, etc., can solve the problems of insufficient taste, bland taste, and ingredients without seasoning flavor, etc., to achieve rich taste, delicious taste, similar high degree of effect
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Embodiment 1
[0026] A chicken-flavored clear soup hot pot base material, comprising the following components by mass: 40 parts of soybean oil, 10 parts of chicken oil, 10 parts of chicken, 5 parts of ginger, 4 parts of garlic, 10 parts of green onions, 15 parts of chicken essence, 8 parts of Shiitake mushrooms, 3 parts of red dates, 3 parts of wolfberry, 4 parts of licorice, 5 parts of salt, 2 parts of monosodium glutamate, 1 part of white sugar and 1 part of white pepper;
[0027] Wherein, described chicken essence adopts following method to make:
[0028] 1) Washing and pulverizing the chicken to obtain minced chicken;
[0029] 2) Mix 50 parts by mass of the chicken mince, 15 parts by mass of water, 0.5 parts by mass of papain and 0.5 parts by mass of neutral protease, and perform an enzymolysis reaction for 1.5 h under the conditions of ultrasonic power 200 W and 60°C to obtain the enzyme Solution;
[0030] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained ...
Embodiment 2
[0039] A chicken-flavored clear soup hot pot base material, comprising the following components by mass: 50 parts of soybean oil, 20 parts of chicken oil, 15 parts of chicken, 15 parts of ginger, 9 parts of garlic, 15 parts of green onions, 25 parts of chicken essence, 12 parts of Shiitake mushrooms, 6 parts of red dates, 5 parts of wolfberry, 5 parts of licorice, 7 parts of salt, 4 parts of monosodium glutamate, 3 parts of white sugar and 2 parts of white pepper;
[0040] Wherein, described chicken essence adopts following method to make:
[0041] 1) Washing and pulverizing the chicken to obtain minced chicken;
[0042] 2) Mix 70 parts by mass of the chicken mince, 35 parts by mass of water, 1.5 parts by mass of papain and 1 part of neutral protease, and perform an enzymolysis reaction under the conditions of ultrasonic power 300 W and 70°C for 2 h to obtain enzymolysis liquid;
[0043] 3) Ultra-high temperature sterilization of the enzymatic hydrolyzate obtained in step 2)...
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