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 i

Method used

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  • Seafood chicken essence seasoner and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1:

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

[0021] (1) Preparation of seafood juice concentrate: ①Crush 5 kg of cleaned fish and shrimp scraps with a grinder, add 5 kg of distilled water to homogenize, add 50 g of glucose, adjust the pH of the solution to 6, add 10 g of Aspergillus oryzae, 40 Fermented at ℃ for 80h, sterilized and filtered to obtain the enzymatic hydrolysate; ②Add 50g D-xylose, 25g vitamin C, 150g cysteine ​​hydrochloride to the enzymatic hydrolysate, adjust the pH of the solution to 7, and heat to 100°C for reaction 60min, after the reaction, cool to 30°C, add 25g of yeast powder to 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: pulverize 5kg of chicken, add 15kg of water, adjust pH to 4, put it in a heating device, add 25g of animal protein hydrolase at 40℃, add 5g of flavor protease after...

Example Embodiment

[0024] Example 2:

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

[0026] (1) Preparation of seafood juice concentrate: ① Grind 5kg of fish and shrimp scraps with a grinder, add 10kg of distilled water to homogenize, add 100g of glucose, adjust the pH of the solution to 7, add 150g of Aspergillus oryzae, and ferment at 50℃ After 90h, sterilize and filter to obtain the enzymatic hydrolysate; ②Add 100g D-xylose, 40g vitamin C, 250g cysteine ​​hydrochloride to the enzymatic hydrolysate, adjust the pH of the solution to 8, and heat to 110℃ to react for 80min. 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: pulverize 5kg of chicken, add 25kg of water, adjust the pH to 6, put it in a heating device, add 40g of animal protein hydrolase at 50℃, add 10g of flavor protease after enz...

Example Embodiment

[0029] Example 3:

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

[0031] (1) Preparation of seafood juice concentrate: ①Crush 5kg of cleaned fish and shrimp scraps with a grinder, add 25kg of distilled water to homogenize, add 250g of glucose, adjust the pH of the solution to 7, add 500g of Aspergillus oryzae, 60℃ Fermented for 100h, sterilized and filtered to obtain the enzymatic hydrolysate; ②Add 150g D-xylose, 50g vitamin C, 400g cysteine ​​hydrochloride to the enzymatic hydrolysate, adjust the pH of the solution to 9, and heat to 120℃ to react for 120min After the reaction is completed, cool to 50°C, add 50g of yeast powder to react for 50 minutes, and then concentrate the liquid under vacuum at a pressure of 0.09MPa and a temperature of 100°C;

[0032] (2) Preparation of chicken extract: pulverize 5kg of chicken, add 40kg of water, adjust pH to 7, put it in a heating device, add 50g of animal protein hydrolase at 60℃, add 15g o...

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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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