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Tricholoma matsutake chicken essence and preparation method thereof

The technology of chicken essence and pine mushrooms is applied in the field of food seasoning, which can solve the problems of chicken essence having no nutritional value, poor taste or flavor, etc., and achieve the effects of increasing anti-cancer health care effect, easier industrialization promotion, and simple preparation method.

Inactive Publication Date: 2018-04-24
郑州哈尔九宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chicken essence is made by adding seasoning on the basis of sodium glutamate. It tastes delicious and can increase people's appetite. However, most of the chicken essence on the market has almost no nutritional value. Only a small amount of chicken essence is added with fungi, grains, nuts, etc. High-value ingredients to enhance the nutritional value of chicken essence, but also bring negative effects such as poor taste or flavor

Method used

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  • Tricholoma matsutake chicken essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Essence of chicken with matsutake

[0042] Recipe: sodium glutamate 45g, edible salt 30g, maltodextrin 10g, white sugar 10g, I+G 1g, pure chicken powder 3g, garlic powder 0.2g, ginger powder 0.5g, chicken extract 0.5g, pepper 0.2 g, matsutake powder 0.1g and liquid spice 0.03g;

[0043] The liquid spice is composed of chicken essence, mushroom essence and old hen essence according to the weight ratio of 7:10:1.

[0044] Among them, the matsutake powder is prepared by the following method: the temperature of the oven is set to 60°C, fresh matsutake is put into the oven, dried at low temperature for 4 hours and taken out; the matsutake powder is crushed into 60 mesh to 80 mesh matsutake powder with a grinder for later use.

[0045] Process:

[0046] first step:

[0047] Mix water, chicken extract, and liquid spices to make a concoction.

[0048] Step two:

[0049] Mix the small ingredients matsutake powder, pure chicken powder, garlic powder, ginger powder, pepper po...

Embodiment 2

[0057]The main difference from Example 1 is that the formulation is different, as follows.

[0058] Recipe: sodium glutamate 50g, edible salt 25g, maltodextrin 15g, white sugar 6g, I+G 5g, pure chicken powder 1g, garlic powder 2g, ginger powder 0.05g, chicken extract 3g, pepper 0.01g, 20g matsutake powder and 0.05g liquid spice;

[0059] The liquid spice is composed of chicken essence, mushroom essence and old hen essence according to the weight ratio of 7:10:1.

[0060] Among them, the matsutake powder is prepared by the following method: the temperature of the oven is set to 60°C, fresh matsutake is put into the oven, dried at low temperature for 4 hours and taken out; the matsutake powder is crushed into 60-mesh to 80-mesh matsutake powder with a grinder for later use.

[0061] Process:

[0062] first step:

[0063] Mix water, chicken extract, and liquid spices well to make a concoction.

[0064] Step two:

[0065] Mix the small ingredients matsutake powder, pure chick...

Embodiment 3

[0073] The main difference from Example 1 is that the formulation is different, as follows.

[0074] Recipe: sodium glutamate 50g, edible salt 30g, maltodextrin 10g, white sugar 10g, I+G 1g, pure chicken powder 3g, garlic powder 0.2g, ginger powder 0.5g, chicken extract 0.5g, pepper 0.2 g, matsutake powder 10g and liquid spice 0.035g;

[0075] The liquid spice is composed of chicken essence, mushroom essence and old hen essence according to the weight ratio of 7:10:1.

[0076] Among them, the matsutake powder is prepared by the following method: the temperature of the oven is set to 60°C, fresh matsutake is put into the oven, dried at low temperature for 4 hours and taken out; the matsutake powder is crushed into 60-mesh to 80-mesh matsutake powder with a grinder for later use.

[0077] Process:

[0078] first step:

[0079] Mix water, chicken extract, and liquid spices well to make a concoction.

[0080] Step two:

[0081] Mix the small ingredients matsutake powder, pure...

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Abstract

The invention provides tricholoma matsutake chicken essence and a preparation method thereof. The tricholoma matsutake chicken essence is mainly prepared from the following ingredients in parts by weight: 45-50 parts of sodium glutamate, 25-30 parts of edible salt, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, 1-5 parts of I+G, 1-3 parts of pure chicken meat powder, 0.2-2 parts of garlic powder, 0.05-0.5 part of ginger powder, 0.5-3 parts of a chicken meat extract, 0.01-0.2 part of pepper powder, 0.1-20 parts of tricholoma matsutake powder and liquid spice, wherein the liquid spice consists of chicken meat essence fluid, shiitake mushroom essence fluid and old hen essence fluid. The tricholoma matsutake chicken essence disclosed by the invention has the advantages of being delicious in flavor and high in nutrient value, can stimulate the appetite and can also strengthen the constitutions.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a matsutake chicken essence and a preparation method thereof. Background technique [0002] Chicken essence is made by adding seasoning on the basis of sodium glutamate. It tastes delicious and can increase people's appetite. However, most of the chicken essence on the market has almost no nutritional value. Only a small amount of chicken essence is added with fungi, grains, nuts, etc. High-value ingredients are used to enhance the nutritional value of chicken essence, but it also brings negative effects such as poor taste or flavor. [0003] In view of this, the present invention is proposed. Contents of the invention [0004] The first object of the present invention is to provide a matsutake chicken essence, which has the advantages of delicious flavor and high nutritional value, and can not only enhance appetite, but also enhance physical fitness. [0005] The second object...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/22A23L33/10
CPCA23L27/00A23L27/22A23L33/10A23V2002/00A23V2200/308A23V2250/0618A23V2250/204A23V2250/5114
Inventor 马占松
Owner 郑州哈尔九宝食品有限公司
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