Processing method of scallion-flavor chicken essence

Abstract

The invention discloses a processing method of a scallion-flavor chicken essence, and belongs to the technical field of food accessories. The processing method of the scallion-flavor chicken essence comprises the following steps: taking fresh scallion as a raw material; performing pretreatments, including enzyme inactivation, color-protection and the like, on the fresh scallion, and carrying out vacuum drying so as to obtain emerald scallion powder; and then, adopting a determined optimal formula of the scallion-flavor chicken essence in which content of the scallion powder is 4%, content of edible salt is 27%, content of the main flavoring substance monosodium glutamate is 44.16% and content of I+G is 1.84%. The processing method of the scallion-flavor chicken essence is capable of preserving palatable flavor of the chicken essence to the maximum extent, as well as significantly increasing types of flavoring substances under synergistic effects of the scallion and chicken meal; and thus, the scallion-flavor chicken essence is obviously better than common chicken essences in terms of palatability. Moreover, the vacuum-dried scallion powder is bright green in color and mellow in aroma, and preserves unique green color of the scallion; and chlorophyll content of the scallion-flavor chicken essence can be up to 0.087 mg / g. Thus, the scallion-flavor chicken essence is naturally green in color without addition of any pigments, so that, the color limitation that conventional chicken essences are yellow in color is broken through; and therefore, the scallion-flavor chicken essencehas wide application prospects.

Description

technical field [0001] The invention relates to a processing method of shallot and delicious chicken essence, belonging to the technical field of food ingredients. Background technique [0002] Chicken essence seasoning is made of chicken, chicken bone powder or its concentrated extract, sodium glutamate, edible salt, taste nucleotide disodium, etc., with or without adding spices or food flavors to enhance flavor and enhance The spices are mixed and dried, and it is a compound seasoning with the umami taste and aroma of chicken. As a new generation of seasoning, chicken essence has quickly entered thousands of households with its high-quality raw material quality and excellent seasoning taste, won the favor of consumers, and quickly occupied and expanded its market share. In recent years, with the improvement of science and technology and people's living standards, chicken essence has also developed various compound chicken essence seasonings, such as pure white soup type c...

AI Technical Summary

Problems solved by technology

Studies have shown that vacuum microwave drying of shallots can well maintain the color and flavor, but in the production of shallot powder, the particle size is large, and the production volume is limited in production, so it cannot be produced on a large scale

Most of the onion powders on the market at this stage use hot air drying. Although cost reduction and large-scale production can be achieved, the onion powders on the market are brownish-green in color, and have cooking odor and taste. Taste, lost the fresh fragrance of shallot itself

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