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Novel chicken broth seasoning and preparation method thereof

A technology of seasoning and chicken sauce, which is applied in the field of new chicken sauce seasoning and its preparation, can solve the problems of unsatisfactory chicken sauce, aroma, flat taste, unsatisfactory state and color, etc., and achieve soft taste, natural and harmonious taste, and easy production The effect of simple method

Pending Publication Date: 2021-06-29
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the chicken skeleton enzymatic solution is only mixed with edible salt, and its aroma and taste may be relatively flat, and its state and color are not ideal, and it cannot satisfy the function of chicken juice as a condiment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A new type of seasoning for chicken juice, which is made of the following raw materials according to the mass percentage: 2% chicken flavor base material, 60% chicken soup seasoning, 22.8% water, 2.2% edible salt, 4.5% white sugar, 4.5% starch, edible chicken Oil 1.5%, curry powder 0.4%, corn fermented paste 2%, soybean extract 0.1%.

[0029] The chicken flavor base material is made of the following raw materials according to mass percentage: 15% water, 20% corn fermentation powder, 5% chicken, 3% edible chicken oil, 5% glucose, 20% edible salt, 12% white sugar, Onion 5%, garlic 2%, maltodextrin 6%, starch 7%.

[0030] Present embodiment also proposes a kind of preparation method of novel chicken broth seasoning, specifically comprises the following steps:

[0031] Step 1: Preparation of chicken flavor base.

[0032] Weigh various raw materials according to the ratio in the formula; add water into the reaction tank; add corn fermentation powder, chicken, edible chicke...

Embodiment 2

[0041] A new type of seasoning for chicken juice, made from the following raw materials according to mass percentage: 4% chicken flavor base material, 47.9% chicken soup seasoning, 28.7% water, 4.3% edible salt, 4% white sugar, 0.5% Luo Han Guo extract, Starch 4%, psyllium husk 0.8%, edible chanterelle 1.5%, turmeric powder 0.1%, carrot juice 0.2%, corn fermentation powder 3%, yeast extract 1%.

[0042] The chicken flavor base material is made of the following raw materials according to mass percentage: 19% of water, 30% of corn fermentation powder, 4.5% of chicken, 2% of edible chicken oil, 4% of xylose, 1% of glucose, 15% of edible salt, white Sugar 8%, maltodextrin 12%, starch 3%, white pepper 0.5%, ginger powder 1%.

[0043] A preparation method for novel chicken juice seasoning, specifically comprising the steps of:

[0044] Step 1: Preparation of chicken flavor base.

[0045]Weigh various raw materials according to the ratio in the formula; add water into the reaction ...

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PUM

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Abstract

The invention provides a novel chicken broth seasoning and the preparation method thereof, the chicken bouillon obtained by steaming fresh / frozen chickens is used as a raw material, the preparation method is simple and easy to implement, the chicken fragrance is natural, original broth and original soup are obtained, and the body state is clear. The chickens, reducing sugar, corn ferment powder and the like are used as raw materials, a shallow Maillard reaction is utilized, and a prepared chicken-flavor base material can replace chicken-flavor essence and is soft and mellow in taste. No food additive is used, and natural raw materials such as curry powder and pumpkin powder are utilized to make the chicken broth present an attractive yellow color. By adding starch or food raw materials rich in colloid, the stability of a chicken broth product system is enhanced, and the chicken broth is sticky and has better thermal stability and freeze-thaw stability. All the components are from familiar natural ingredients, and the synergistic interaction among natural umami substances is utilized, so that the whole taste of the chicken juice is natural and harmonious, and the chicken broth seasoning is more natural and healthier than common chicken broth seasonings.

Description

technical field [0001] The invention relates to the technical field of seasoning preparation, in particular to a novel chicken sauce seasoning and a preparation method thereof. Background technique [0002] Chicken sauce seasoning is made from ground chicken or chicken bone or its concentrated extract and other auxiliary materials, with or without adding flavoring agents such as spices and (or) edible spices, and processed. A juicy complex seasoning with umami and aroma. Chicken juice is the fourth-generation condiment, with fresh and full taste, rich meat flavor, easy to use, easy to dissolve, suitable for various cooking methods such as frying, frying, braising, steaming, boiling, etc. Add color. Therefore, chicken juice is deeply loved by consumers as a delicious and healthy condiment. [0003] At present, most of the chicken juice products on the market use chicken or chicken skeleton extracts, with complex ingredients and various food additives. "A Preparation Metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L7/10A23L7/104A23L13/50A23L27/30A23L29/30
CPCA23L27/10A23L27/20A23L29/30A23L13/50A23L27/33A23L7/104A23L7/198
Inventor 王莉莉马云标孔淑华
Owner SHANGHAI TOTOLE FOOD LTD
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