Seafood chicken essence seasoning and preparation method thereof

A chicken essence seasoning and seafood technology, which is applied in the field of condiments, can solve the problems of light chicken flavor, low nutritional content, and single taste of chicken essence, and achieve the effects of strong chicken flavor, increased nutritional content and improved taste.

Inactive Publication Date: 2019-02-15
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing chicken bouillon seasoning has low nutrient content and light chicken flavor, and the chicken bouillon tastes on the market a

Method used

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  • Seafood chicken essence seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of seasoning of seafood and chicken essence, comprising following ingredients: monosodium glutamate, edible salt, sucrose, cornstarch, egg yolk, chicken oil, white pepper, ginger powder, meat powder, chicken essence paste, chicken essence, food essence, curry powder , vegetable powder, seafood powder, food additives, the mass ratio of each component is: 8.0 parts of monosodium glutamate, 10.0 parts of edible salt, 6.0 parts of sucrose, 8.0 parts of cornstarch, 4.0 parts of egg yolk, 2.0 parts of chicken oil, 1.0 part of white pepper, 1.0 parts of ginger powder, 12.0 parts of meat powder (8.0 parts of chicken powder, 2.0 parts of pork powder, 2.0 parts of pork rib powder), 4.0 parts of chicken essence, 2.0 parts of chicken essence, 1.0 part of food flavor, 2.0 parts of curry powder, 10.0 parts of vegetable powder (3.0 parts of carrot powder, 2.0 parts of tomato powder, 2.0 parts of potato powder, 1.0 parts of pumpkin powder, 2.0 parts of spinach powde...

Embodiment 2

[0026] Embodiment two: a kind of seasoning of seafood and chicken essence, comprises following composition: monosodium glutamate, edible salt, sucrose, cornstarch, egg yolk, chicken oil, white pepper, ginger powder, meat powder, chicken essence paste, chicken essence, edible essence, curry powder , vegetable powder, seafood powder, food additives, the mass ratio of each component is: 10.0 parts of monosodium glutamate, 12.0 parts of edible salt, 8.0 parts of sucrose, 10.0 parts of cornstarch, 6.0 parts of egg yolk, 3.0 parts of chicken oil, 1.5 parts of white pepper, 1.5 parts of ginger powder, 14.0 parts of meat powder (9.0 parts of chicken powder, 2.5 parts of pork powder, 2.5 parts of pork rib powder), 6.0 parts of chicken essence paste, 3.0 parts of chicken essence, 2.0 parts of food flavor, 3.0 parts of curry powder, 13.0 parts of vegetable powder (4.0 parts of carrot powder, 3.0 parts of tomato powder, 3.0 parts of potato powder, 2.0 parts of pumpkin powder, 3.0 parts of ...

Embodiment 3

[0033] Embodiment 3: a kind of seasoning of seafood and chicken essence, comprising following ingredients: monosodium glutamate, edible salt, sucrose, cornstarch, egg yolk, chicken oil, white pepper, ginger powder, meat powder, chicken essence paste, chicken essence, edible essence, curry powder , vegetable powder, seafood powder, food additives, the mass ratio of each component is: 12.0 parts of monosodium glutamate, 14.0 parts of edible salt, 10.0 parts of sucrose, 12.0 parts of cornstarch, 8.0 parts of egg yolk, 4.0 parts of chicken oil, 2.0 parts of white pepper, 2.0 parts of ginger powder, 16.0 parts of meat powder (10.0 parts of chicken powder, 3.0 parts of pork powder, 3.0 parts of pork rib powder), 8.0 parts of chicken essence paste, 4.0 parts of chicken essence, 3.0 parts of food flavor, 4.0 parts of curry powder, 16.0 parts of vegetable powder (5.0 parts of carrot powder, 4.0 parts of tomato powder, 4.0 parts of potato powder, 3.0 parts of pumpkin powder, 4.0 parts of...

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Abstract

The invention provides seafood chicken essence seasoning. The seafood chicken essence seasoning comprises the following components of monosodium glutamate, edible salt, cane sugar, corn starch, yolk,chicken oil, white peppers, ginger powder, meat powder, chicken meat cream, chicken meat essence, edible essence, curry powder, vegetable powder, seafood powder and a food additive. The seafood chicken essence seasoning has the beneficial effects that the vegetable powder is added, so that many vitamins and minerals in vegetables can be reserved, and the nutrient components are increased; shrimps,abalones, squids and octopuses are used for preparing seafood powder, so that the seafood taste is adequate, the seafood chicken essence seasoning has special palatable taste of the seafoods, the taste can be improved, and the seafood chicken essence seasoning is rich in massive protein and amino acids; the chicken meat powder, pork powder, the chicken meat cream and the chicken meat essence areadded, so that the products are rich in chicken fragrance, and have rich special fragrance of the chicken meat, the product quality is further improved, and the seafood chicken essence seasoning has good market competition force.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a seafood and chicken essence seasoning and a preparation method thereof. Background technique [0002] Chicken essence is not extracted from chicken, it is made by adding chemical seasoning on the basis of monosodium glutamate. Because the nucleotide has the umami taste of chicken, it is called chicken essence. It can be used in all occasions where monosodium glutamate is used, and it can achieve the effect when added to dishes, soups, and pasta in an appropriate amount. In addition to sodium glutamate, chicken essence also contains a variety of amino acids. It is a home-made condiment that can not only increase people's appetite, but also provide certain nutrition. MSG products pay more attention to umami taste, so the content of MSG is higher; chicken essence focuses on the natural umami flavor of chicken, so the consumption of chicken powder is higher. The existing chi...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/14A23L27/20A23L27/22A23L27/26A23L17/00A23L17/40A23L17/50A23L19/00
CPCA23L27/10A23L17/40A23L17/50A23L17/70A23L19/01A23L27/14A23L27/20A23L27/22A23L27/26
Inventor 康继富
Owner ANHUI JINGSAI FOOD
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