Nutritional chicken soup seasoning and preparation method thereof

A technology of seasoning and chicken soup, which is applied in the field of nutritional chicken soup seasoning and the preparation of the seasoning, can solve the problems of limited taste of chicken soup, lack of umami taste of chicken soup, poor nutritional content, etc., and achieve delicious and vigorous taste, rich and mellow flavor, and promote full oozing effect

Inactive Publication Date: 2017-10-24
YIYANTANG YINGCHENG HEALTH SALT MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the way of existing chicken soup often needs stewing or boiling for a long time, just can make it have rich nutrition and delicious mouthfeel, make the preparation process of chicken soup take a long time, and most of existing chicken soup seasoning products are single, nutrient composition Poor, and rich in a lot of irritating spices and other additives, the taste of chicken soup is greatly limited, and the flavor of chicken soup is not enough

Method used

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  • Nutritional chicken soup seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for nutritious chicken soup seasoning, comprising the following steps:

[0033] (1) In parts by weight, take 15 parts of broken-wall yeast powder, then add 10 parts of fermented fish sauce thereinto, stir evenly and let stand for 20 minutes;

[0034] (2) Take 7 parts of solidified chicken oil, heat the chicken oil until it is completely melted, add 3 parts of Yushan fruit and 2 parts of red fruit powder to it, heat the mixture to 90°C and keep it warm for 10 minutes; when it is cooled to 40°C Fully mix with step (1) gain again,

[0035] (3) Pick 2 portions of fresh puffballs, clean them and cut them into puffball fragments, mix the puffball fragments and dry them at 45°C at a low temperature until the water content of the mixture is lower than 40% Start heating up to 60°C for activation treatment;

[0036] (4) Add 40 parts of corn oil to the result of step (3), then mix with the result of step (2), add 10 parts of table salt and 4 parts of disodiu...

Embodiment 2

[0040] A preparation method for nutritious chicken soup seasoning, comprising the following steps:

[0041] (1) In parts by weight, take 18 parts of broken-wall yeast powder, then add 12 parts of fermented fish sauce to it, stir evenly and let stand for 30 minutes;

[0042] (2) Take 10 parts of solidified chicken fat, heat the chicken fat until it is completely melted, add 5 parts of Yushan fruit and 4 parts of red fruit powder to it, heat the mixture to 95°C and keep it warm for 20 minutes; when it is cooled to 45°C Fully mix with step (1) gain again,

[0043] (3) Pick 4 parts of fresh puffballs, clean them and cut them into puffball fragments, mix the puffball fragments and carry out low-temperature drying at 48°C until the water content of the mixture is lower than 40% Start heating up to 60°C for activation treatment;

[0044] (4) Add 60 parts of corn oil to the result of step (3), then mix with the result of step (2), add 15 parts of table salt and 6 parts of disodium g...

Embodiment 3

[0048] A preparation method for nutritious chicken soup seasoning, comprising the following steps:

[0049] (1) In parts by weight, take 16 parts of broken-wall yeast powder, then add 11 parts of fermented fish sauce to it, stir evenly and let stand for 25 minutes;

[0050] (2) Take 9 parts of solidified chicken fat, heat the chicken fat until it is completely melted, add 4 parts of Yushan fruit and 3 parts of red fruit powder to it, heat the mixture to 92°C and keep it warm for 15 minutes; when it is cooled to 42°C Fully mix with step (1) gain again,

[0051] (3) Pick 3 parts of fresh puffballs, clean them and cut them into puffball fragments, mix the puffball fragments and dry them at 46°C at a low temperature until the water content of the mixture is lower than 40% Start heating up to 60°C for activation treatment;

[0052] (4) Add 50 parts of corn oil to the result of step (3), then mix with the result of step (2), add 12 parts of table salt and 5 parts of disodium guano...

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Abstract

The invention provides nutritional chicken soup seasoning and a preparation method thereof. The nutritional chicken soup seasoning is prepared from the following materials in parts by weight: 40 to 60 parts of corn oil, 10 to 15 parts of table salt, 7 to 10 parts of chicken oil, 15 to 18 parts of broken yeast powder, 10 to 12 parts of fermented fish sauce, 4 to 6 parts of GMP, 3 to 5 parts of semen torreyae grandis, 2 to 4 parts of semen torreya grandis powder, and 2 to 4 parts of lycoperdon bovista. The nutritional chicken soup seasoning provided by the invention can be directly added into fresh chicken to be cooked, the cooking time is short, the nutritional chicken soup seasoning has the advantages that the nutritional substances are rich, and the chicken soup is delicious and unique in taste, and the pursuit of people in the flavor and taste of the chicken soup can be well satisfied; and spices with strong irritation performance such as gingers and Sichuan peppers are not added in the nutritional chicken soup seasoning, the original flavor of the chicken soup is not influenced, and the chicken soup is thick and full in mouthfeel and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of seasoning, and in particular relates to a nutritious chicken soup seasoning and a preparation method of the seasoning. Background technique [0002] With the progress of economy and society and the continuous improvement of people's living standards, people's pursuit of food flavor and taste is also increasing. Flavor is one of the most important edible qualities of food, and the quality of flavor directly affects the quality of products. Seasonings have been widely used in the cooking of food and industrial productions such as instant food, instant prepared food and snack food because they can impart good color, aroma and taste to food. [0003] Chicken soup is a popular food. It is deeply loved by consumers because of its delicious taste, rich nutrition, and ability to nourish qi and blood. Because the way of existing chicken soup often needs stewing or boiling for a long time, just can make it have ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/20
Inventor 张红宇谢成军秦雪莲袁成琳
Owner YIYANTANG YINGCHENG HEALTH SALT MFG
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