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Production method of chicken seasoning paste

A production method and technology of seasoning paste, applied in the direction of food science and the like, can solve the problems of high production cost, complicated production process of chicken seasoning paste, waste of manpower and the like

Inactive Publication Date: 2017-08-18
SUZHOU XINWEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In modern society, people's pursuit of taste is getting higher and higher. All kinds of seasoning pastes are used in many cooking processes, but the common chicken seasoning pastes are complicated in production process and high in production cost. would waste a lot of manpower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0011] Specific embodiment one: a kind of preparation method of chicken seasoning paste, its steps are:

[0012] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0013] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;

[0014] (3) Then heat up the reaction kettle to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reaction kettle during this process;

[0015] (4), then lower the temperature in the reactor to 70 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the reactor, then raise the temperature of the reactor to 9...

specific Embodiment 2

[0017] Specific embodiment two: a kind of preparation method of chicken seasoning paste is characterized in that its steps are:

[0018] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0019] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;

[0020] (3) Then heat up the reaction kettle to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reaction kettle during this process;

[0021] (4), then lower the temperature in the reactor to 75 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the reactor, then raise the tempera...

specific Embodiment 3

[0023] Specific embodiment three: a kind of preparation method of chicken seasoning paste is characterized in that its steps are:

[0024] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0025] (2), put the meat filling prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, 66 kg of purified water and 0.5 kg of protease into the reactor, and put The temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents in the reactor were evenly stirred and hydrolyzed for 3 hours;

[0026] (3) Then heat up the reaction kettle to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reaction kettle during this process;

[0027] (4), then lower the temperature in the reactor to 80 degrees Celsius, add 0.6 kg of yeast essence and 1.4 kg of caramel coloring solution into the reactor, then raise the tempe...

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PUM

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Abstract

The object of the present invention is to provide a method for preparing chicken seasoning paste, which belongs to the technical field of food condiments. The preparation method of the chicken seasoning paste uses common chicken as raw material, and the proportion of lean meat and fat meat in the chicken must be reasonably matched, and is prepared through the reasonable proportion and adding sequence of soybean protein powder, chicken essence, refined salt, emulsifier, vitamins and essence. The final taste of the seasoning paste is controlled by controlling the temperature during the addition process. The seasoning paste prepared by the chicken seasoning paste production method has an authentic taste, and the production process is simple, and the labor intensity of the workers is small, which reduces the chicken seasoning. The production cost of the ointment is suitable for promotion and use.

Description

technical field [0001] The invention relates to a method for preparing chicken seasoning paste, which belongs to the technical field of food. Background technique [0002] In modern society, people's pursuit of taste is getting higher and higher. All kinds of seasoning pastes are used in many cooking processes, but the common chicken seasoning pastes are complicated in production process and high in production cost. A lot of manpower will be wasted. [0003] The object of the present invention is to provide a kind of preparation method of chicken seasoning paste, and this preparation method of chicken seasoning paste takes common chicken as raw material, and the ratio of lean meat and fat meat in chicken should be reasonable collocation, through soybean protein powder, chicken essence, refined salt, The emulsifier, vitamin and essence are prepared in a reasonable proportion and adding order, and the final taste of the seasoning paste is controlled by controlling the tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00
Inventor 赵西奎
Owner SUZHOU XINWEN FOOD
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