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Preparation method of chicken essence

A chicken essence and chicken technology, which is applied in the fields of food ingredients containing inorganic compounds, food science, and application, can solve the problems of loss of natural chicken aroma, taste and nutritional components, and achieve the effects of strong aroma, nutrition and delicious taste.

Inactive Publication Date: 2018-04-20
宿州市刘老二鸡都调味食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only a small part of the chicken can be obtained by boiling the juice, and most of the chicken is discarded after boiling, losing the aroma, taste and nutrients of the natural chicken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of chicken essence, comprising the following steps:

[0019] 1) Select the old hens that are free-range in the mountains, wash and cut into pieces after slaughtering, and set aside;

[0020] 2) After mixing the chicken nuggets with ginger, garlic and spices, put them in a steamer for cooking, the temperature is kept at 93°C, the cooking time is 150min, and the chicken oil juice is collected during the cooking process;

[0021] 3) Mix the chicken oil juice with the chicken oil and pulverize it to make a chicken slurry;

[0022] 4) Mix chicken slurry, sodium glutamate, salt, lactose, maltodextrin, potassium iodide and trace elements, and granulate to obtain.

[0023] Further, the mass parts of each component in the step 4) are respectively: 30 parts of chicken slurry, 28 parts of sodium glutamate, 15 parts of table salt, 12 parts of lactose, 5 parts of maltodextrin, 14 parts of potassium iodide, trace Element 5 servings.

[0024] Further, the trace...

Embodiment 2

[0027] A preparation method of chicken essence, comprising the following steps:

[0028] 1) Select the old hens that are free-range in the mountains, wash and cut into pieces after slaughtering, and set aside;

[0029] 2) Mix chicken nuggets with ginger, garlic, and spices, put them in a steamer for cooking, keep the temperature at 95°C, and cook for 100 minutes, and collect chicken oil juice during the cooking process;

[0030] 3) Mix the chicken oil juice with the chicken oil and pulverize it to make a chicken slurry;

[0031] 4) Mix chicken slurry, sodium glutamate, salt, lactose, maltodextrin, potassium iodide and trace elements, and granulate to obtain.

[0032] Further, the mass parts of each component in the step 4) are respectively: 35 parts of chicken slurry, 25 parts of sodium glutamate, 18 parts of table salt, 6 parts of lactose, 8 parts of maltodextrin, 10 parts of potassium iodide, trace Element 8 servings.

[0033] Further, the trace elements are ferrous, zinc...

Embodiment 3

[0036] A preparation method of chicken essence, comprising the following steps:

[0037] 1) Select the old hens that are free-range in the mountains, wash and cut into pieces after slaughtering, and set aside;

[0038] 2) Mix the chicken nuggets with ginger, garlic, and spices, put them in a steamer for cooking, keep the temperature at 94°C, and cook for 120 minutes, and collect chicken oil juice during the cooking process;

[0039] 3) Mix the chicken oil juice with the chicken oil and pulverize it to make a chicken slurry;

[0040] 4) Mix chicken slurry, sodium glutamate, salt, lactose, maltodextrin, potassium iodide and trace elements, and granulate to obtain.

[0041] Further, the mass parts of each component in the step 4) are respectively: 32 parts of chicken slurry, 26 parts of sodium glutamate, 16 parts of table salt, 10 parts of lactose, 6 parts of maltodextrin, 12 parts of potassium iodide, trace Element 6 servings.

[0042] Further, the trace elements are ferrous,...

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Abstract

The invention provides a preparation method of chicken essence and relates to the field of food processing. The method is characterized by including the following steps: (1) selecting free-ranging oldhens in mountain land, slaughtering the old hens, performing cleaning and performing cutting into pieces for later use; (2) mixing the chicken pieces with raw ginger, garlic and spices, performing steaming in a steaming pot at a temperature of 3 DEG C to 95 DEG C for 100-150min and collecting chicken oil juice in the steaming process; (3) mixing the chicken oil juice and the steamed chicken pieces and performing grinding so as to obtain chicken pulp; and (4) mixing the chicken pulp, sodium glutamate, salt, lactose, maltodextrin, potassium iodide and trace elements and performing granulating so as to obtain the chicken essence. According to the invention, the method retains the original chicken nutrients to the greatest extent while guaranteeing the flavor through the reasonable steps.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing chicken essence. Background technique [0002] Chicken essence seasoning is commonly known as chicken essence. Chicken essence, as a compound condiment commonly used in daily life, is the third generation of umami condiment that began to emerge in the 1980s after ordinary monosodium glutamate and special umami monosodium glutamate. Chicken essence mainly uses chicken extract as the main raw material, supplemented with umami flavor agents (sodium glutamate and taste nucleotide acids such as sarcosylic acid and guanic acid), and add excipients, spices or food flavors to enhance the taste , Flavor enhancer is processed through mixing, granulating and drying processes. Compared with the single umami taste of monosodium glutamate, because it is equipped with other auxiliary materials, the chicken essence not only has umami taste but also has a softer umami taste...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10A23V2002/00A23V2250/612A23V2250/5114A23V2250/16A23V2250/1598A23V2250/1592A23V2250/1578A23V2250/1642
Inventor 刘秀娟
Owner 宿州市刘老二鸡都调味食品股份有限公司