Processing method of chicken bone stewed fresh soup chicken essence blocks

A processing method and technology for chicken bone pot, which are applied in the field of food processing, can solve problems such as single ingredients, and achieve the effects of good taste, improved yield and good performance.

Inactive Publication Date: 2018-05-18
芜湖市欣然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, MSG is the most widely used freshness-enhancing seasoning in China, which has...

Method used

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Examples

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Embodiment 1

[0014] A method for processing chicken bouillon in fresh soup made from chicken bones is characterized in that it consists of the following steps:

[0015] 1) After the fresh chicken is changed into a knife, it is evenly coated with a mixture of light soy sauce, rice wine, oil consumption, and honey, marinated for 6 hours, mixed with chicken bones, added with 50 times the amount of water, and added with a substrate mass of 2.3 %Pepper, ginger, green onion, garlic and other ingredients are mixed together, boiled under high pressure, simmered for 50 minutes, and the soup is filtered out for later use;

[0016] 2) Take out the chicken obtained in step 1, cool it, peel it, split it into chicken shreds along the meat texture, dry it at 65°C for 3.5 hours, and beat it into powder for later use;

[0017] 3) Wash the active baker's yeast and brewer's yeast separately and mix them in equal proportions to make a 15% yeast suspension, adjust the pH to 5.5 with 10% malic acid, add 6% yeas...

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Abstract

The invention relates to a processing method of chicken bone stewed fresh soup chicken essence blocks. The processing method comprises the following steps: pickling fresh chicken meat, stewing the chicken meat with a spice bag at high pressure, filtering out soup for later use; shredding the chicken meat, beating the shredded chicken meat into powder after drying for later use; preparing autolysissupernatant liquid and performing spray drying to obtain powder, namely powdered yeast extract; mixing monosodium glutamate, glucose and the yeast extract, adding an anticaking agent calcium phosphate, then adding chicken meat powder and chicken bone soup and performing sufficient dissolution; and adding maltodextrin and starch, performing mixing and granulating, performing coating with edible gelatin liquid, performing pressing to obtain blocks and performing cooling and forming. The processing method is characterized in that the yeast extract is extracted from active bread yeast and beer yeast, yeast extraction enzymes are used for improving yield, and the obtained product has good mouthfeel and good flavor.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing chicken essence nuggets stewed in fresh soup with chicken bones. Background technique [0002] Chicken essence seasoning is made of chicken, chicken bone powder or its concentrated extract, sodium glutamate, edible salt, disodium nucleotide, etc. The spices are mixed and dried, and it is a compound seasoning with the umami taste and aroma of chicken. At present, the most widely used freshness-enhancing seasoning in China is monosodium glutamate, which has a single component, 95-99% of which is L-sodium glutamate, which has only simple umami taste. Chicken essence is rich in amino acids, peptides, nucleotides, organic acids and other chicken extract components. It has the natural aroma and flavor of original chicken soup, delicious taste and strong flavor. It is used as seasoning for home cooking and various cold dishes, and also for seasoning of conve...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 王一蓉
Owner 芜湖市欣然食品有限公司
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