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Seafood chicken essence seasoner and preparation method thereof

A chicken essence seasoning and seafood technology, which is applied in the direction of sugar-containing food ingredients, yeast-containing food ingredients, food ingredients as taste improvers, etc., can solve the problems of chicken and seafood tasteless, poor taste, harmful to health, etc. Nutritive value, enhanced fragrance, and thorough enzymatic hydrolysis

Inactive Publication Date: 2017-08-29
ANHUI ZHENGWEIQI SEASONING FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Natural seafood seasoning has the special flavor of natural seafood, delicious taste, strong taste, can enhance the flavor of food, and the content of amino acid nitrogen and peptide is high, so seafood chicken essence seasoning is very popular because of its unique taste and nutritional value. People love it, but the traditional seasoning is prepared by adding chicken essence and umami substances. Although chicken essence also has umami taste and chicken fragrance, the taste of chicken and seafood is relatively light, and the taste is slightly poor, and the additives are harmful for long-term consumption Healthy body

Method used

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  • Seafood chicken essence seasoner and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of seafood chicken essence seasoning, comprising the following steps:

[0021] (1) Preparation of seafood juice concentrate: 1. 5kg of cleaned fish and shrimp scraps are pulverized with a pulverizer, added to 5kg of distilled water for homogenization, and 50g of glucose is added to adjust the pH of the solution to be 6. Add 10g of Aspergillus oryzae, 40 Ferment at ℃ for 80 hours, sterilize and filter to obtain the enzymolysis solution; ②Add 50g D-xylose, 25g vitamin C, and 150g cysteine ​​hydrochloride to the enzymolysis solution, adjust the pH of the solution to 7, and heat to 100℃ for reaction After 60 minutes, cool to 30°C after the reaction, add 25g of yeast powder and react for 20min, then concentrate the liquid in vacuum at a pressure of 0.07MPa and a temperature of 70°C;

[0022] (2) Preparation of chicken extract: crush 5kg of chicken, add 15kg of water, adjust the pH to 4, put it into a heating device, add 25g of animal proteolytic enzyme a...

Embodiment 2

[0025] A preparation method of seafood chicken essence seasoning, comprising the following steps:

[0026] (1) Preparation of seafood juice concentrate: ① pulverize 5kg of fish and shrimp waste with a pulverizer, add 10kg of distilled water to homogenate, add 100g of glucose, adjust the pH of the solution to 7, add 150g of Aspergillus oryzae, and ferment at 50°C 90h, sterilized and filtered to obtain the enzymolysis solution; ②Add 100g D-xylose, 40g vitamin C, 250g cysteine ​​hydrochloride to the enzymolysis solution, adjust the pH of the solution to 8, heat to 110°C for 80min, react After the end, cool to 40°C, add 40g of yeast powder to react for 30min, and then concentrate the liquid in vacuum at a pressure of 0.08MPa and a temperature of 80°C;

[0027] (2) Preparation of chicken extract: crush 5kg of chicken, add 25kg of water, adjust the pH to 6, put it in a heating device, add 40g of animal proteolytic enzyme at 50°C, and add 10g of flavored protease after enzymatic hydr...

Embodiment 3

[0030] A preparation method of seafood chicken essence seasoning, comprising the following steps:

[0031] (1) Preparation of seafood juice concentrate: ① pulverize 5kg of cleaned fish and shrimp waste with a pulverizer, add 25kg of distilled water to homogenate, add 250g of glucose, adjust the pH of the solution to 7, add 500g of Aspergillus oryzae, and heat at 60°C Ferment for 100 hours, sterilize and filter to get the enzymolysis solution; ② Add 150g D-xylose, 50g vitamin C, and 400g cysteine ​​hydrochloride to the enzymolysis solution, adjust the pH of the solution to 9, and heat to 120°C for 120 minutes After the reaction, cool to 50°C, add 50g of yeast powder and react for 50min, then concentrate the liquid in vacuum at a pressure of 0.09MPa and a temperature of 100°C;

[0032] (2) Preparation of chicken extract: crush 5kg of chicken, add 40kg of water, adjust the pH to 7, put it into a heating device, add 50g of animal proteolytic enzyme at 60°C, and add 15g of flavor p...

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Abstract

The invention discloses a seafood chicken essence seasoner which comprises the following components in parts by weight: 15-20 parts of pure chicken fat, 5-10 parts of seafood juice concentrated solution, 8-15 parts of chicken meat extracting solution, 15-25 parts of edible salt, 5-15 parts of white granulated sugar, 1-5 parts of disodium flavor nucleotide, 3-7 parts of wheat starch, 5-10 parts of maltodextrin, 10-20 parts of monosodium glutamate powder, 1-3 parts of turmeric and 2-6 parts of spice powder. According to the seasoner, the seafood concentrated solution is extracted by combining microorganism fermentation and a maillard reaction, aspergillus oryzae fermentation can generate a rich protease system to degrade indigestible macromolecule protein into peptone, polypeptide and amino acid, and then an enzymatic hydrolysate is subjected to the maillard reaction, so that a delicate flavor and a fragrant flavor of chicken essence can be improved; and yeast powder is added in a preparation process, so that fishy smell elimination and deodorization can be performed and only the delicate and fragrant flavors are reserved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a seafood and chicken essence seasoning and a preparation method thereof. Background technique [0002] Chicken essence is a common compound condiment, which is a kind of essence obtained by concentrating the soup mainly boiled from chickens. It is often used for anti-fatigue, lowering blood pressure, lowering blood sugar, etc. A health nutritious food. As a new generation of seasoning, chicken essence has quickly entered thousands of households with its high-quality raw material quality and excellent seasoning taste, won the favor of consumers, and quickly occupied and expanded its market share. [0003] Natural seafood seasoning has the special flavor of natural seafood, delicious taste, strong taste, can enhance the flavor of food, and the content of amino acid nitrogen and peptide is high, so seafood chicken essence seasoning is very popular because of its unique taste and nutri...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L27/21A23L27/26A23L5/20A23L29/00
CPCA23L5/28A23L27/215A23L27/24A23L27/26A23L29/06A23V2002/00A23V2200/16A23V2250/204A23V2250/2042A23V2250/5118A23V2250/5114A23V2250/638A23V2250/61A23V2250/708A23V2250/76A23V2300/10
Inventor 魏志刚
Owner ANHUI ZHENGWEIQI SEASONING FOOD LIMITED
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