Fish maw chicken seasoning and preparation method thereof

A technology for seasoning and fish maw chicken, which is applied in the field of food processing, can solve problems such as poor taste of fish maw chicken, and achieve the effects of preventing and treating loss of appetite, preventing mental decline, and achieving remarkable effects.

Inactive Publication Date: 2019-10-08
重庆飞亚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide fish maw chicken seasoning and its preparation method, to solve the technical problem of bad taste of fish maw chicken in the prior art

Method used

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  • Fish maw chicken seasoning and preparation method thereof
  • Fish maw chicken seasoning and preparation method thereof
  • Fish maw chicken seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] as attached figure 1Shown: fish maw chicken seasoning, including the following raw materials in parts by mass: 60 parts of fish maw chicken mother liquid, 40 parts of chicken bone soup, 4 parts of pork bone soup, 2 parts of oyster sauce, 0.5 parts of dark soy sauce, 10 parts of malt syrup, 5 parts of salt, 3 parts of monosodium glutamate, 1.5 parts of modified starch, 2 parts of pork bone powder, 0.5 parts of acid hydrolyzed vegetable protein, 0.5 parts of yeast extract, 0.2 parts of ginger powder, 0.02 parts of white pepper powder, 0.02 parts of coloring agent and preservative Wherein, the raw material of coloring agent and the ratio of parts by mass are as follows: caramel color: gardenia yellow: beta carotene is 7:13:6; Potassium:nisin is 5:8:7.

[0043] The preparation process of flower maw chicken seasoning is as follows:

[0044] Step A, prepare fish maw chicken mother liquor: wash and remove the impurities of the chicken leg skin, fish skin and pig skin, cut in...

Embodiment 2

[0060] The difference between the present embodiment and the first embodiment is that the mass-number ratio of chicken skin, pig skin and fish skin is 60:10:30.

Embodiment 3

[0062] The difference between the present embodiment and the first embodiment is that the mass-number ratio of chicken skin, pig skin and fish skin is 50:10:40.

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Abstract

The invention relates to the technical field of food processing, in particular to fish maw chicken seasoning. A fish maw chicken mother solution is used as a main raw material, multiple seasoning suchas oyster sauce, dark soy sauce and malt syrup are added to form a nutrient-rich and collagen-enriched fish maw chicken soup grease, so that a user rapidly eats fish maw chicken soup with thick soup,fine and smooth mouthfeel and rich nutrition at any time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fish maw chicken seasoning and a preparation method thereof. Background technique [0002] The people regard food as the first priority, and the taste is the first. With the accelerated pace of modern life, convenience and speed have become the first choice in daily life, and delicious food has become a luxury. Fish maw chicken is deeply loved by consumers because of its smooth taste and bright yellow and thick soup. It is rich in nutrition and has multiple functions such as enhancing gastrointestinal digestion, strengthening brain nerve function, and promoting growth and development. However, the traditional cooking method uses fish maw and chicken skin as the main raw materials. After a long time of boiling, the processing of raw materials and cooking methods are relatively complicated, resulting in a long production time, which does not meet the needs of modern peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L23/10
CPCA23L27/00A23L23/10
Inventor 刘燕
Owner 重庆飞亚实业有限公司
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