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Production process of chicken essence

A production process and technology of chicken essence, which is applied in food forming, food science, application and other directions, can solve the problems of not enough delicious taste and single nutritional content of chicken essence, and achieve the effect of convenient packaging, rich nutrition and space saving.

Inactive Publication Date: 2020-07-03
宁夏东味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: aim at the above-mentioned existing problems at present, provide a kind of production technology of chicken essence, through the improvement of production technology and production composition of chicken essence, make the nutrient composition of chicken essence rich at the same time, can also satisfy people's demand for chicken essence. Delicious taste requirements of the new era, and then solve the shortcomings of the existing technology of single nutritional components of chicken essence, the taste is not delicious enough

Method used

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Experimental program
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Embodiment 1

[0023] A production process of chicken essence, comprising the following process steps:

[0024] Step S1: chicken oil extraction: steam the freshly slaughtered chicken, then cut it into pieces, refine the oil in an oil pan, and extract the oil juice for later use;

[0025] Step S2: oil juice filtration: filter the oil juice with 400-600 mesh filter gauze to remove the broken bones and diced meat mixed in the oil juice to ensure the purity of the oil juice;

[0026] Step S3: oil sauce seasoning: take 5 parts of glutamic acid, 5 parts of edible salt, and 10 parts of scallops according to the parts by mass, mix them evenly and grind them, and then choose 3 parts of ginger, 5 parts of green onions and 5 parts of garlic according to the parts by mass , 2 parts of Eucommia skin, 1 part of star anise, 3 parts of Pleurotus eryngii and 10 parts of chestnut kernels are put into the extracted chicken oil juice with a mass number of 500 parts, and heated in an oil pan until the chicken oi...

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Abstract

The invention relates to the technical field of production processes of seasoning foods, and particularly relates to a production process of chicken essence. The production process comprises the following steps of extracting chicken oil, filtering oil juice, seasoning the oil juice, performing secondary filtration, mixing egg white, adding seasoning, concentrating the oil juice, and crushing the chicken essence. The chicken essence disclosed by the invention is rich in nutrient components and delicious in taste, and has good practical value and popularization value.

Description

technical field [0001] The invention relates to the technical field of seasoning food production technology, in particular to a production technology of chicken essence. 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. [0003] Existing ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/22A23P10/40A23L33/10
CPCA23L27/26A23L27/22A23P10/40A23L33/10A23V2002/00
Inventor 刘式东
Owner 宁夏东味食品有限公司
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