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Spicy chicken essence seasoning and method for preparing the same

A production method and technology of chicken essence, which is applied in the field of spicy chicken essence, production of spicy chicken essence, and chicken essence, can solve the problems of adding red color and bad taste to unsuitable dishes, and achieve the effects of reducing oxidative damage, promoting appetite, and eliminating free radicals

Inactive Publication Date: 2006-02-15
温州珍禾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili powder is often heated when it is added to food, but it does not taste good when it i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The spicy chicken essence provided by the invention is made of the following raw materials (parts by weight):

[0032] Black-bone Chicken 5-15 MSG 20-40 Salt 15-35

[0033] Starch 5-15 Dextrin 5-15 Sugar 1-5

[0034] Lycopene 0.5-2 Ginger powder 0.5-3 Capsanthin 1-5

[0035] Chive powder 0.5-3 Sodium inosinate and / or sodium guanylate (I+G) 0.2-5

[0036] Chicken Extract 0.5-5 Chili Extract 1-5

[0037] The preparation method of spicy chicken essence provided by the invention is:

[0038] 1. Prepare black-bone chicken

[0039] Slaughter and eviscerate the black-bone chicken, then put it into a pot, add ingredients, cook at 90-100°C for 100-140 minutes, then take out the chicken, crush it, and set aside;

[0040] The ingredients added for cooking black-bone chicken are:

[0041] Based on 100Kg black-bone chicken,

[0042] Aniseed 0.5-1.5Kg Ginger 1-3Kg Zanthoxylum bungeanum 0.4-1.0Kg

[0043] Cinnamon bark 0.1-0.3Kg Green onion 3-7Kg

[0044] 2. Prepare or purcha...

Embodiment 2

[0052] The spicy chicken essence provided by the invention is made of the following raw materials (parts by weight):

[0053] Black-bone Chicken 10 MSG 30 Salt 25

[0054] Starch 10 Dextrin 10 Sugar 2

[0055] Lycopene 0.5 Ginger powder 1 Pepper powder 2

[0056] Chive Powder 1 I+G 1

[0057] Chicken Extract 1 Capsicum Extract 3 Capsanthin 3.5

[0058] Among them, sodium inosinate and sodium guanylate each accounted for half

[0059] The preparation method of spicy chicken essence provided by the invention is:

[0060] 1. Prepare black-bone chicken

[0061] Slaughter and eviscerate the black-bone chicken, then put it into a pot, add ingredients, cook at 90-100°C for 120 minutes, then take out the chicken, crush it through a 100-mesh sieve, and make chicken powder. stand-by;

[0062] The ingredients added for cooking black-bone chicken are:

[0063] Based on 100Kg black-bone chicken,

[0064] Aniseed 1Kg Ginger 2Kg Zanthoxylum bungeanum 0.8Kg

[0065] Cinnamon bark 0.2K...

Embodiment 3

[0072] The spicy chicken essence provided by the invention is made of the following raw materials (parts by weight):

[0073] Black-bone Chicken 15 MSG 20 Salt 20

[0074] Starch 15 Dextrin 5 Sugar 3

[0075] Lycopene 1.5 Ginger powder 2 Pepper powder 2

[0076] Chive Powder 2 I+G 3

[0077] Chicken Extract 5 Capsicum Extract 3 Capsanthin 2

[0078] Among them, sodium inosinate and sodium guanylate account for 50% each

[0079] The preparation method of spicy chicken essence provided by the invention is:

[0080] 1. Prepare black-bone chicken

[0081] Slaughter and eviscerate the black-bone chicken, then put it into a pot, add ingredients, cook at 90-100°C for 120 minutes, then take out the chicken, crush it through a 100-mesh sieve, and set aside;

[0082] The ingredients added for cooking black-bone chicken are:

[0083] Based on 100Kg black-bone chicken,

[0084] Aniseed 1Kg Ginger 2Kg Zanthoxylum bungeanum 0.8Kg

[0085] Cinnamon bark 0.2Kg Green onion 5Kg

[008...

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Abstract

The invention discloses a spicy chicken essence seasoning and method for preparation, which is prepared from the following raw materials (by weight portion), chicken 5-15, gourmet powder 20-40, table salt 15-35, starch 5-15, starch gum 5-15, sugar 1-5, lycopene 0.5-2, ginger powder 0.5-3, Chinese prickly ash powder 0.2-3, fragrant onion 0.5-3, sodiam inosine monophosphate and/or sodium guanylate 0.2-5, chicken extract 0.5-5, hot pepper extract 1-5, and capsorubin 1-5.

Description

technical field [0001] The invention belongs to the field of condiments, and relates to a chicken essence, especially a spicy chicken essence. The invention also relates to a preparation method of spicy chicken essence. Background technique [0002] At present, the fresh food condiments used in the prior art include monosodium glutamate and chicken essence. Adding monosodium glutamate to food can improve the umami taste of food. However, monosodium glutamate has a single mouthfeel and poor flavor. Later, a new variety appeared in the field of condiments—chicken essence. Its main ingredient is chicken. Adding chicken essence can not only make the taste of food more delicious, but also increase the animal protein, improve the nutritional value, and increase the appetite. [0003] Now, more and more people like to eat spicy food, so chili becomes an indispensable condiment when cooking food. In common cooking, the chilis used are whole dried chilis, dried chili pieces, drie...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/315A23L1/228A23L1/237A23L1/0522A23L1/09A23G3/00A23L1/27A61K36/00A23L29/212A23L29/30
Inventor 金松亭
Owner 温州珍禾农业科技有限公司
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