Chicken bruillon and preparation method thereof

A technology for seasoning and chicken juice, which is applied to the field of chicken juice seasoning and its preparation, can solve the problems that the taste is not delicious enough, the bottom taste is not strong enough, and the overall aroma and taste are coordinated and realistic, and the bottom taste is not strong and the taste is fresh. strong effect

Inactive Publication Date: 2018-01-12
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the above-mentioned deficiencies that the base flavor of the existing chicken juice seasoning is not strong enough, and the taste is not delicious enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chicken gravy seasoning prepared from the following raw materials:

[0018] 5 parts of beef, 25 parts of chicken breast, 20 parts of chicken skeleton, 4 parts of chicken fat, 4 parts of whole egg liquid, 1.5 parts of flavored protease, 1.5 parts of compound protease, 6 parts of yeast extract, 6 parts of plant hydrolyzed protein liquid, wood 7 parts of sugar, 5 parts of cysteine, 3 parts of glycine, 2 parts of leucine, 1 part of methionine, 4 parts of modified starch, 3 parts of scallions, 4 parts of ginger, 0.4 parts of tangerine peel, 0.9 parts of anise, 0.6 parts of leaves, 18 parts of salt, 7 parts of white sugar, 10 parts of monosodium glutamate, 0.3 parts of chicken flavor 63206, 0.3 parts of disodium nucleotides, 85 parts of purified water.

[0019] (1) According to parts by weight, put 25 parts of chicken breast meat, 20 parts of chicken skeleton, 65 parts of purified water, 3 parts of scallions, 4 parts of ginger slices, 0.4 parts of tangerine peel, 0.9 parts ...

Embodiment 2

[0023] A chicken gravy seasoning prepared from the following raw materials:

[0024] 7 parts of beef, 30 parts of chicken breast, 25 parts of chicken skeleton, 5 parts of chicken fat, 4 parts of whole egg liquid, 2.5 parts of flavored protease, 2.5 parts of compound protease, 9 parts of yeast extract, 7 parts of plant hydrolyzed protein solution, wood 10 parts of sugar, 5 parts of cysteine, 3 parts of glycine, 4 parts of leucine, 2 parts of methionine, 0.5 parts of disodium nucleotide, 5 parts of modified starch, 20 parts of table salt, 8 parts of white sugar, monosodium glutamate 15 parts, 7 parts green onions, 4 parts ginger, 0.7 parts tangerine peel, 1.2 parts anise, 0.5 parts bay leaf, 0.4 parts chicken essence 63206, 90 parts purified water.

[0025] (1) According to parts by weight, put 30 parts of chicken breast meat, 20 parts of chicken skeleton, 60 parts of purified water, 7 parts of scallions, 4 parts of ginger slices, 0.7 parts of tangerine peel, 1.2 parts of anise,...

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PUM

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Abstract

The invention discloses chicken bruillon and a preparation method thereof. The chicken bruillon is prepared from beef, chicken breast, chicken skeleton, chicken fatty oil, egg pulp, flavourzyme, compound protease, yeast extract, vegetable hydrated protein, xylose, cysteine, glycine, leucine, methionine, disodium 5'-ribonucleotide, modified starch, chopped green onion, ginger, pericarpium citri reticulatae, fructus anisi stellati, myrcia, chicken flavor, salt, white granulated sugar, monosodium glutamate and purified water by processes of chicken stewing, enzymolysis reaction, reflux condensation reaction and flavoring. Compared with an existing product, a product prepared according to the method mainly has advantages of high tastiness, long aftertaste and harmonious and natural aroma and taste.

Description

technical field [0001] The invention belongs to the field of food seasoning, in particular to a chicken sauce seasoning and a preparation method thereof. Background technique [0002] Chicken sauce seasoning is a seasoning sauce refined from selected chickens extracted by scientific techniques. Because of its natural fresh chicken flavor, it is suitable for increasing the freshness and flavor of most foods. Moreover, compared with chicken essence and chicken powder, there will be no problems such as precipitation and paste in food and dishes, and there will be no moisture and agglomeration in storage. Existing chicken sauce seasonings have a good chicken flavor, but due to the pursuit of pure nature, most of them only use chicken or chicken skeletons, and some use a small amount of spices or essences to modify the aroma, so that the aroma is light and overall The aroma is not prominent, the bottom flavor is not strong enough, and the taste is not delicious enough. [0003]...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21
Inventor 张甲贵张海燕曲广辉
Owner LIAOCHENG XINHENGJI BIOTECH
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