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

Inactive Publication Date: 2017-10-24
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the seasoning produced in this way is not pure, natural, and of low quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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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PUM

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Abstract

The invention discloses a processing method of a crab-flavor golden ginseng soup and vegetable powder flavored chicken essence powder. The processing method is characterized in that the leftover of sea crabs is fully utilized, the seafood allergen is removed; by adding the sea crab extract, the flavor of the flavored chicken essence powder is enhanced; the chicken essence powder is combined with vegetable powder, the nutrients are balanced, and the taste is enriched.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of crab-flavored golden ginseng soup vegetable powder seasoned chicken essence powder. Background technique [0002] Seafood seasoning is rich in nutritional and flavor components such as amino acids, organic acids and nucleotide-related compounds, and also contains many physiologically active substances that are beneficial to human health, such as taurine, active peptides, vitamins, etc., which have health care functions for the human body , favored by consumers. Therefore, the development and utilization of marine biological protein resources is conducive to improving the physical fitness of the people. Along with the development of crab processing industry, more and more leftovers are produced. Only a part of these leftovers are processed into crab meal for feed through pressing and drying, and the added value of the product is very low; while more lef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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