Selenium-rich chicken essence seasoning containing wild fungi and preparation method of selenium-rich chicken essence seasoning

A technology of selenium-enriched chicken and wild mushrooms, applied in the field of food additives, can solve the problems of wasting resources, easily causing cardiovascular diseases, etc., and achieve the effect of reducing sodium chloride content, unique flavor and obvious effect

Inactive Publication Date: 2017-05-10
赵站锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the content of sodium chloride in chicken essence is too high, which can easily cause cardiovascular diseases for a long time.
[0004] In addition, in food production related to chicken, chicken is often used, and the chicken bones are directly discarded, which greatly wastes resources

Method used

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  • Selenium-rich chicken essence seasoning containing wild fungi and preparation method of selenium-rich chicken essence seasoning
  • Selenium-rich chicken essence seasoning containing wild fungi and preparation method of selenium-rich chicken essence seasoning
  • Selenium-rich chicken essence seasoning containing wild fungi and preparation method of selenium-rich chicken essence seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of wild mushroom selenium-enriched chicken essence, comprising the steps of:

[0032] Step (1), crush the chicken bones until the particle size is not greater than 2mm, then put them into water twice the mass of the chicken bones, ultrasonicate at 60°C for 50 minutes, filter, take the filtrate, and add 0.1 chicken bones to the filtrate % papain, hydrolyze at 58°C for 30min, then inactivate the enzyme at 90°C to obtain the enzymolyzate;

[0033] In step (2), the cleaned fresh matsutake, fresh russula, and fresh truffle were freeze-dried at minus 10°C, and then crushed to a particle size of -200 mesh to obtain matsutake powder, russula powder, and truffle powder ;

[0034] Step (3), pulverize Lingxiang and Desert King Yu together until the particle size is not greater than 2mm, and at the same time, squeeze the juice of Rosa roxburghii, then add the crushed products of Lingxiang and Desert King Yu to the thorn pear juice, and Add water therein, ultr...

Embodiment 2

[0039] A preparation method of wild mushroom selenium-enriched chicken essence, comprising the steps of:

[0040] Step (1), crush the chicken bones until the particle size is not greater than 2mm, then put them into water with a mass three times that of the chicken bones, ultrasonicate at 70°C for 60 minutes, filter, take the filtrate, and add 0.3 chicken bones to the filtrate % papain, hydrolyze at 63°C for 50min, then inactivate the enzyme at 95°C to obtain the enzymolyzate;

[0041] In step (2), the cleaned fresh matsutake, fresh russula, and fresh truffle were freeze-dried at minus 15°C, and then crushed to a particle size of -200 mesh to obtain matsutake powder, russula powder, and truffle powder ;

[0042] Step (3), pulverize Lingxiang and Desert King Yu together until the particle size is not greater than 2mm, and at the same time, squeeze the juice of Rosa roxburghii, then add the crushed products of Lingxiang and Desert King Yu to the thorn pear juice, and Add water...

Embodiment 3

[0047] A preparation method of wild mushroom selenium-enriched chicken essence, comprising the steps of:

[0048] Step (1), crush the chicken bones until the particle size is not greater than 2mm, then put them into water with a mass 2.3 times the mass of the chicken bones, ultrasonicate at 65°C for 58 minutes, filter, take the filtrate, and add 0.1 chicken bones to the filtrate %-0.3% papain, hydrolyze at 60°C for 37 minutes, then inactivate the enzyme at 93°C to obtain the enzymolyzate;

[0049] In step (2), the cleaned fresh matsutake, fresh russula, and fresh truffle were freeze-dried at minus 12°C, and then crushed to a particle size of -200 mesh to obtain matsutake powder, russula powder, and truffle powder ;

[0050] Step (3), pulverize Lingxiang and Desert King Yu together until the particle size is not greater than 2mm, and at the same time, squeeze the juice of Rosa roxburghii, then add the crushed products of Lingxiang and Desert King Yu to the thorn pear juice, an...

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Abstract

The invention relates to selenium-rich chicken essence seasoning containing wild fungi and a preparation method of the selenium-rich chicken essence seasoning and belongs to the technical field of food additives. According to the selenium-rich chicken essence seasoning containing wild fungi, holy basil, tricholoma matsutake powder, russula vinosa powder, truffle powder, thelephora ganbajun zang powder and an enzymatic hydrolysate form main delicate flavor, then, roxburgh rose juice and Stanleya pinnata are used for correcting the delicate flavor, besides, disodium 5'-ribonucleotide, xylose and low-sodium salt are compounded, so that the chicken essence seasoning has unique flavor, is fragrant and delicious and contains rich nutrients; meanwhile, through compounding of the thelephora ganbajun zang powder and the Stanleya pinnata, the selenium content of the product is greatly increased, and a good health-care function is realized. Besides, the content of fat and protein in the chicken essence seasoning is greatly reduced, worry of an eater about obesity is avoided, and the selenium-rich chicken essence seasoning is easy to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a wild mushroom selenium-enriched chicken essence and a preparation method thereof. Background technique [0002] Chicken essence seasoning (chicken essence seasoning) is made of monosodium glutamate, edible salt, chicken / chicken bone powder or its concentrated extract, taste nucleotide disodium and other auxiliary materials, with or without adding spices and / or Flavoring agents such as edible spices are mixed and dried, and it is a compound seasoning with the umami taste and aroma of chicken. The main ingredient of chicken essence is monosodium glutamate, which is monosodium glutamate. Excessive intake of monosodium glutamate for a long time will make the human body exceed the body's metabolic capacity, directly endanger human health, and cause food poisoning in severe cases; and alkaline environment , MSG will undergo a chemical reaction to produce a carcino...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/10A23L33/10A23L33/105
Inventor 赵站锋
Owner 赵站锋
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