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Processing method of fresh yeast extract paste chicken essence cube

A processing method and technology of yeast paste, applied in the field of food processing, can solve the problems of perishable deterioration, caking, easy moisture absorption of chicken essence, etc., and achieve the effects of extensive physiological and pharmacological activities, high content, strong and attractive chicken flavor

Inactive Publication Date: 2017-12-22
安徽悠咔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems that chicken bouillon is easy to absorb moisture, agglomerate, and is easy to be spoiled, etc., the invention makes the chicken rich in aroma, pure and thick, with outstanding umami taste, and improves the overall taste, and provides a processing method of chicken bouillon with fresh yeast paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for processing fresh yeast extract chicken bouillon is characterized in that it consists of the following steps:

[0015] 1) Mix chicken oil and salt at a ratio of 50:1, heat in a water bath to 65°C, stir evenly, add 5% powder mixed with chives, garlic, ginger, 93% monosodium glutamate, 15% white sugar, Seal and keep warm for 10 minutes, stop heating, filter out insoluble matter, then add 30% chicken paste, stir evenly, cool to 25°C, add 8% maltodextrin, 0.3% flavored nucleotides, mix well, and set aside;

[0016] 2) Pass the baker's yeast, beer's yeast, and garden yeast through a 200-mesh sieve to remove impurities in the yeast, wash away some ash, emulsified substances and other impurities to obtain a yeast solution, and add 35% weak alkaline solution with a concentration of 0.25% , fully shaken for 20 minutes, deodorized, centrifuged at 3500r / min for 30 minutes to obtain yeast sludge, removed non-yeast components soluble in water and mixed in equal proportio...

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PUM

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Abstract

The invention relates to a processing method of fresh yeast extract paste chicken essence cubes. The processing method is characterized in that yeast extract paste is produced with baker's yeast, beer yeast and torula yeast as raw materials and is used for enhancing flavor and taste and balancing mouth feel; chicken paste is used for enhancing initial flavor; chicken oil brings a natural chicken fragrance to the chicken essence cubes. Through steps of pectin slurry coating, granulation and cube pressing, the raw materials are not liable to deteriorate, and problems that chicken essence is easy to absorb moisture and cake and is liable to deteriorate are solved. The chicken essence cubes have mellow and thick chicken flavor, has outstanding delicate taste and is improved in entire mouth feel.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing fresh chicken bouillon with yeast paste. Background technique [0002] The shape change caused by chicken essence absorbing moisture in the air is what people often call moisture absorption, and the properties of chicken essence will not change after absorbing moisture. But it will directly affect the appearance and storage period. Chicken essence contains a lot of chicken extracts and other animal and plant ingredients, and is very rich in nutrients. Plus a suitable humidity environment. Very conducive to the growth and reproduction of microorganisms. It is also easy to cause moisture absorption, melting and caking of the product. This just brings great difficulty to the storage and quality guarantee in product sales and use process, brings inconvenience to consumer's use, thereby has influence on the sale of chicken essence. Moisture absorption o...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/145A23L29/30
CPCA23L27/88A23L29/30A23L29/35A23L33/145A23V2002/00A23V2200/30A23V2250/218A23V2250/5118A23V2250/5114A23V2250/032A23V2250/5072A23V2250/18A23V2300/46
Inventor 钟庆元
Owner 安徽悠咔食品有限公司
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