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Fermented bean curd-chicken essence seasoning and preparation method thereof

A chicken essence seasoning and fermented bean curd technology, which is used in dairy products and food ingredients as taste improvers, cheese substitutes, etc., can solve the problems of single taste and less nutrition, achieve unique flavor, meet the needs of taste and nutrition, and taste mellow effect

Inactive Publication Date: 2018-03-30
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing chicken essence has a single taste and less nutrition, which cannot meet people’s needs for taste and nutrition. Therefore, a fermented bean curd chicken essence seasoning and its preparation method are proposed

Method used

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  • Fermented bean curd-chicken essence seasoning and preparation method thereof

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Effect test

Embodiment 1

[0024] A fermented bean curd chicken seasoning, its raw materials include the following components by weight: 10 parts of fermented bean curd, the fermented bean curd used is red bean curd, and the red bean curd contains the following components by percentage: protein 15%-30%, edible salt 10%, wine 12%, spices 2%-5%, chicken powder 10 parts, white sugar 5 parts, flavor nucleotide disodium 2, edible salt 5 parts, starch 5 parts, monosodium glutamate 30 parts, edible essence 1 part, and its raw materials are also Including 10 parts of dried shrimps and 5 parts of carrots.

[0025] A preparation method of fermented bean curd and chicken essence seasoning, comprising the following steps:

[0026] S1) Production of fermented bean curd: under strict aseptic conditions, inoculate fine mucormyces strains directly on tofu, then marinate with salt to make the tofu cubes hard, then add stewed soup to bottle, the stewed soup used contains 12% Cooking wine or rice wine or rice wine or sor...

Embodiment 2

[0037] A fermented bean curd chicken essence seasoning, its raw materials include the following components by weight: 30 parts of fermented bean curd, the fermented bean curd used is red bean curd, and the red bean curd contains the following components by percentage: protein 15%-30%, edible salt 10%, wine 12%, 2%-5% spices, 20 parts of chicken powder, 10 parts of white sugar, 6 parts of taste nucleotide disodium, 15 parts of edible salt, 15 parts of starch, 60 parts of monosodium glutamate, 4 parts of food flavor, its raw materials It also includes 20 parts of dried shrimps and 15 parts of carrots.

[0038] A preparation method of fermented bean curd and chicken essence seasoning, comprising the following steps:

[0039] S1) Production of fermented bean curd: under strict aseptic conditions, inoculate fine mucormyces strains directly on tofu, then marinate with salt to make the tofu cubes hard, then add stewed soup to bottle, the stewed soup used contains 12% Cooking wine or...

Embodiment 3

[0050] A fermented bean curd chicken essence seasoning, its raw materials include the following components by weight: 18 parts of fermented bean curd, the fermented bean curd used is red bean curd, and the red bean curd contains the following components by percentage: protein 15%-30%, edible salt 10%, wine 12%, spices 2%-5%, chicken powder 14 parts, white sugar 7 parts, taste nucleotide disodium 3 parts, edible salt 9 parts, starch 9 parts, monosodium glutamate 45 parts, food essence 2 parts, its raw materials It also includes 13 parts of dried shrimps and 9 parts of carrots.

[0051] A preparation method of fermented bean curd and chicken essence seasoning, comprising the following steps:

[0052] S1) Production of fermented bean curd: under strict aseptic conditions, inoculate fine mucormyces strains directly on tofu, then marinate with salt to make the tofu cubes hard, then add stewed soup to bottle, the stewed soup used contains 12% Cooking wine or rice wine or rice wine ...

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Abstract

The invention provides a fermented bean curd-chicken essence seasoning and a preparation method thereof, wherein the fermented bean curd-chicken essence seasoning is prepared from the following raw materials in parts by weight: 10-30 parts of fermented bean curd, 10-20 parts of chicken powder, 5-10 parts of white granulated sugar, 2-6 parts of disodium 5'-ribonucleotide, 5-15 parts of table salt,5-15 parts of starch, 30-60 parts of monosodium glutamate and 1-4 parts of edible essence. According to the fermented bean curd-chicken essence seasoning provided by the invention, the chicken essenceis added with Chinese traditional cate fermented bean curd; the adopted fermented bean curd is red fermented bean curd which is the most traditional kind of fermented bean curd and contains a plurality of nutrients and has mellow mouthfeel and unique flavor; meanwhile, the chicken essence is also added with dried small shrimps which contain abundant iron, calcium and phosphorus and also have theparticular fresh taste of seafood, thereby improving the taste of the chicken essence; carrot is rich in such nutrients as carbohydrates, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium and iron; the carrot juice added into the chicken essence can increase nutrition of the chicken essence to meet people's needs for mouthfeel and nutrition.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a fermented bean curd and chicken essence seasoning and a preparation method thereof. Background technique [0002] Chicken essence is made by adding chemical seasoning on the basis of monosodium glutamate, and it is a seasoning commonly used in people's daily life. Fermented bean curd is a characteristic traditional folk delicacy that has been passed down in China for thousands of years, and it is an enduring delicacy. Most of the existing chicken essence has a single taste and less nutrition, which cannot meet people's needs for taste and nutrition. Therefore, a fermented bean curd chicken essence seasoning and a preparation method thereof are proposed. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome existing defects, provide a fermented bean curd and chicken essence seasoning and a preparation method ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23C20/02A23L17/40A23L19/10A23L33/00A23L11/45A23L11/50
CPCA23C20/025A23L17/40A23L19/10A23L27/00A23L33/00A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/5118
Inventor 康继富
Owner ANHUI JINGSAI FOOD