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Method for preparing coconut-flavored chicken flavoring paste

A production method and seasoning paste technology, applied in food ingredients as taste improvers, food science, etc., can solve the problems of high production cost, complicated production process, waste of manpower, etc.

Inactive Publication Date: 2018-10-26
SUZHOU XINWEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In modern society, people's pursuit of taste is getting higher and higher, and various seasoning pastes need to be used in many cooking processes, but the production process of common coconut-flavored chicken seasoning paste is complicated, the production cost is high, and the production A lot of manpower will be wasted in the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0013] Specific embodiment one: a kind of preparation method of coconut flavor chicken seasoning paste, its steps are:

[0014] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0015] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;

[0016] (3) Put the minced meat prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, and 18 kg of coconut mud prepared in step (2) into the reactor. kg, 66 kg of purified water and 0.5 kg of protease, the temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents of the reactor were evenly stirred, and hydrolyzed for 3 hours;

[0017] (4) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;

[0018] (5), then lower the temperature in the r...

specific Embodiment 2

[0021] Specific embodiment two: a kind of preparation method of coconut flavor chicken seasoning paste, its steps are:

[0022] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0023] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;

[0024] (3) Put the minced meat prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, and 18 kg of coconut mud prepared in step (2) into the reactor. kg, 66 kg of purified water and 0.5 kg of protease, the temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents of the reactor were evenly stirred, and hydrolyzed for 3 hours;

[0025] (4) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;

[0026] (5), then lower the temperature in the r...

specific Embodiment 3

[0029] Specific embodiment three: a kind of preparation method of coconut flavor chicken seasoning paste, its steps are:

[0030] (1) Take 30 kg of raw chicken, and use a meat grinder to grind 30 kg of raw chicken into meat stuffing for later use;

[0031] (2) Take fresh coconut meat and grind it into coconut mud with a grinder for later use;

[0032] (3) Put the minced meat prepared in step (1) into the reactor, then add 4 kg of soybean protein powder, 2 kg of starch, 0.5 kg of yeast, and 18 kg of coconut mud prepared in step (2) into the reactor. kg, 66 kg of purified water and 0.5 kg of protease, the temperature in the reactor was raised to 45 degrees Celsius, and at the same time, the contents of the reactor were evenly stirred, and hydrolyzed for 3 hours;

[0033] (4) Then seal the reactor and raise the temperature to 121 degrees Celsius for 30 minutes, and continue to stir the materials in the reactor during this process;

[0034] (5), then lower the temperature in the...

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Abstract

The invention aims at providing a method for preparing coconut-flavored chicken flavoring paste and belongs to the technical field of food seasonings. According to the method for preparing the coconut-flavored chicken flavoring paste, common chicken is used as a raw material, lean meat and fat meat in the chicken meat are reasonably matched according to a proportion, coconut mush and coconut juiceare added in the preparation process, and meanwhile, through a reasonable proportion and sequential addition of soybean protein powder, chicken essence, refined salt, emulsifiers, vitamins and essence, the paste is prepared; the final taste of the flavoring paste is controlled by controlling the temperature of the addition process. According to the method for preparing the coconut-flavored chicken flavoring paste, the prepared flavoring paste is pure is taste. Moreover, the preparation process is simple, the labor intensity of workers is small, the preparation cost of the coconut-flavored chicken flavoring paste is reduced, and the method is suitable for application and popularization.

Description

technical field [0001] The invention relates to a method for preparing coconut-flavored chicken seasoning paste, which belongs to the technical field of food. Background technique [0002] In modern society, people's pursuit of taste is getting higher and higher, and various seasoning pastes need to be used in many cooking processes, but the production process of common coconut-flavored chicken seasoning paste is complicated, the production cost is high, and the production A lot of manpower will be wasted in the process. [0003] The purpose of the present invention is to provide a method for making coconut-flavored chicken seasoning paste. The preparation method of coconut-flavored chicken seasoning paste uses common chicken as raw material, and the ratio of lean meat and fat meat in chicken should be reasonably matched. Coconut puree and coconut milk are prepared through the reasonable proportion and order of addition of soybean protein powder, chicken essence, refined sa...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L19/00A23L13/50
CPCA23L27/00A23L13/52A23L19/09A23L27/10A23L27/20A23V2002/00A23V2200/16
Inventor 赵西洪
Owner SUZHOU XINWEN FOOD
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