Processing method of crab-flavor golden ginseng soup and vegetable powder flavored chicken essence powder
A processing method and technology of chicken bouillon powder, applied in the field of food processing, can solve the problems of low quality, impure and natural seasoning flavor, etc., and achieve the effect of promoting utilization, adding seafood flavor, and strong taste
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[0013] A processing method of crab-flavored golden ginseng soup vegetable powder seasoning chicken essence powder is characterized in that it is composed of the following steps:
[0014] 1) Blanch fresh chicken bones with boiling water to remove blood and grease, soak them in rice wine for 2 hours, take them out, add 2.5% angelica, 2.5% Codonopsis pilosula, 2.5% honeysuckle and 20 times the amount of water, autoclave for 1.5 hours, filter Prepare the soup;
[0015] 2) Wash and smash the leftovers of sea crabs, add 15 times the amount of soup obtained in step 1, inoculate with 4000U / g protease, enzymolyze at 55°C for 3 hours, heat at 121°C for 20 minutes, and filter to remove Residue, collect the enzymolysis solution for later use;
[0016] 3) Wash the carrots, orange peel and parsley, cut them and mix them in a ratio of 10:1:3, squeeze the juice evenly, filter out the stains, adjust the substrate concentration to 18%, and dilute the filtrate with citric acid The pH is adjust...
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