Angelica sinensis Huaoqiao chicken compound seasoning and preparation method thereof

Abstract

The invention provides a compound seasoning for Chinese angelica Huaoxing chicken. The compound seasoning comprises the following raw materials in parts by weight: 10-30 parts of concentrated chicken soup, 5-20 parts of Huaoxing wine, 1-6 parts of pearl red rice wine, 1-10 parts of edible chicken oil, 3-15 parts of palm oil, 2-7 parts of edible salt, 0.8-5 parts of white granulated sugar, 0.02-0.1 part of xanthan gum and 0.1-0.8 part of compound spice powder. Through the synergistic effect of the components in combination and proportion, the prepared dish is attractive and lasting in fragrance, smooth in soup feeling, mellow, rich, delicious, fine and long in taste, layered in taste, convenient to carry and easy to copy, and industrial production and market circulation and sales are facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a composite seasoning for angelica and Huadiao chicken and a preparation method thereof. Background Art

[0002] Huadiao Chicken is one of the typical representative dishes of Cantonese cuisine, and is very popular among food lovers. Currently, there is no such compound seasoning on the market. Such dishes can only be tasted in catering stores, and the flavor is single, inconvenient to carry and copy, which cannot meet people's daily dietary needs. As people's demand for seasonings continues to increase, they hope to have unique flavors, nutritious and healthy seasonings that are easy to carry and copy to meet the needs of making delicious dishes at home. Summary of the invention

[0003] In view of this, the technical problem to be solved by the present invention is to provide a composite seasoning for angelica and Huadiao chicken. The composite seasoning for angelica and Huadiao chicken provided by the present invention has the advantages of attractive and lasting aroma, smooth soup texture, mellow taste, rich and delicious, delicate and long taste, more layered taste, easy to carry and easy to copy.

[0004] The present invention provides a composite seasoning for chicken with angelica sinensis and Huadiao wine, the raw materials of which include the following parts by weight:

[0005] 10-30 parts of concentrated chicken soup, 5-20 parts of Huadiao wine, 1-6 parts of pearl red wine, 1-10 parts of edible chicken oil, 3-15 parts of palm oil, 2-7 parts of edible salt, 0.8-5 parts of white sugar, 0.02-0.1 parts of xanthan gum, and 0.1-0.8 parts of compound spice powder.

[0006] In some embodiments of the present invention, the composite seasoning material of angelica and huadiao chicken includes the following parts by weight:

[0007] 15-25 parts of concentrated chicken soup, 8-12 parts of Huadiao wine, 2-5 parts of pearl red wine, 2-8 parts of edible chicken oil, 5-12 parts of palm oil, 3-6 parts of edible salt, 2-4 parts of white sugar, 0.03-0.08 parts of xanthan gum, and 0.2-0.6 parts of compound spice powder.

[0008] In some embodiments of the present invention, the composite seasoning material of angelica and huadiao chicken includes the following parts by weight:

[0009] 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white sugar, 0.05 parts of xanthan gum, and 0.3 parts of compound spice powder.

[0010] In some embodiments of the present invention, purified water, ginger and onion are also included; the mass ratio of the purified water, ginger and onion is 4.5:1:1.

[0011] In some embodiments of the present invention, the composite spice powder includes: 0.05 parts of angelica powder, 0.09 parts of polygonatum powder, 0.04 parts of angelica dahurica, 0.03 parts of white pepper, 0.03 parts of galangal, 0.03 parts of cinnamon, 0.02 parts of tangerine peel, 0.02 parts of star anise, 0.02 parts of fennel, 0.01 parts of cloves, and 0.01 parts of Sichuan pepper.

[0012] In some embodiments of the present invention, the Huadiao wine is Shen Yonghe brand three-year-old Huadiao wine; the Pearl Red aged wine is 15% VOl Pearl Red aged wine produced by Guangdong Mingzhu Pearl Red Wine Co., Ltd.

[0013] In some embodiments of the present invention, the preparation method of the concentrated chicken soup is:

[0014] S1) crushing the chicken wings, mixing them with water, ginger, onion and composite spices, heating them over low heat and cooking them slowly, and after cooking, filtering the soup to obtain a chicken extract;

[0015] S2) concentrating the chicken extract to obtain concentrated chicken soup.

[0016] In some embodiments of the present invention, the mass ratio of the chicken wings, water, ginger, onion, and composite spices is 40:4.5:1:1:0.3;

[0017] The temperature of the slow cooking is 98-100°C and the time is 3-4h;

[0018] The concentration is reduced pressure concentration; the pressure of the reduced pressure concentration is 0.02-0.05 MPa; the temperature of the reduced pressure concentration is 40-60° C.; and the concentration time is 3 hours.

[0019] The invention provides a method for preparing a composite seasoning of angelica and Huadiao chicken, comprising the following steps:

[0020] A) preparing concentrated chicken soup;

[0021] Mixing white granulated sugar and xanthan gum to obtain a mixture of white granulated sugar and xanthan gum;

[0022] B) mixing edible chicken fat and palm oil and heating them, and then adding concentrated chicken soup, edible salt, Huadiao wine, pearl red old wine, a mixture of white sugar and xanthan gum, and composite spice powder, and keeping warm to obtain a mixed material;

[0023] C) Cool the mixed material and fill it aseptically.

[0024] In some embodiments of the present invention, the heating temperature in step B) is 100°C; the insulation temperature is 100°C, and the insulation time is 30-40 minutes; and the cooling is to send it to a cooling device and cool it to 30-32°C.

[0025] Compared with the prior art, the present invention provides a composite seasoning for angelica and Huadiao chicken, wherein the raw materials include the following weight parts: 10-30 parts of concentrated chicken soup, 5-20 parts of Huadiao wine, 1-6 parts of pearl red old wine, 1-10 parts of edible chicken oil, 3-15 parts of palm oil, 2-7 parts of edible salt, 0.8-5 parts of white sugar, 0.02-0.1 parts of xanthan gum, and 0.1-0.8 parts of composite spice powder. The present invention, through the synergistic effect of the above components combined with the proportion, makes the prepared dishes have attractive and lasting aroma, smooth soup, mellow and rich taste, delicate and long taste, more layered taste, easy to carry, easy to copy, easy to industrialize production and market circulation and sales. DETAILED DESCRIPTION

[0026] The present invention provides a composite seasoning for chicken with angelica and Huadiao chicken and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0027] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0028] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0029] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0030] The present invention provides a composite seasoning for chicken with angelica sinensis and Huadiao wine, the raw materials of which include the following parts by weight:

[0031] 10-30 parts of concentrated chicken soup, 5-20 parts of Huadiao wine, 1-6 parts of pearl red wine, 1-10 parts of edible chicken oil, 3-15 parts of palm oil, 2-7 parts of edible salt, 0.8-5 parts of white sugar, 0.02-0.1 parts of xanthan gum, and 0.1-0.8 parts of compound spice powder.

[0032] In some embodiments of the present invention, the composite seasoning material of angelica and huadiao chicken includes the following parts by weight:

[0033] 15-25 parts of concentrated chicken soup, 8-12 parts of Huadiao wine, 2-5 parts of pearl red wine, 2-8 parts of edible chicken oil, 5-12 parts of palm oil, 3-6 parts of edible salt, 2-4 parts of white sugar, 0.03-0.08 parts of xanthan gum, and 0.2-0.6 parts of compound spice powder.

[0034] In some embodiments of the present invention, the composite seasoning material of angelica and huadiao chicken includes the following parts by weight:

[0035] 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white sugar, 0.05 parts of xanthan gum, and 0.3 parts of compound spice powder.

[0036] In some embodiments of the present invention, the composite seasoning material of angelica and huadiao chicken includes the following parts by weight:

[0037] 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white sugar, 0.05 parts of xanthan gum, 4.5 parts of purified water, 1 part of ginger, 1 part of onion, 0.6 parts of compound spice powder (including angelica powder).

[0038] In some embodiments of the present invention, purified water, ginger and onion are also included; the mass ratio of the purified water, ginger and onion is 4.5:1:1.

[0039] In some embodiments of the present invention, the composite spice powder includes: 0.05 parts of angelica powder, 0.09 parts of polygonatum powder, 0.04 parts of angelica dahurica, 0.03 parts of white pepper, 0.03 parts of galangal, 0.03 parts of cinnamon, 0.02 parts of tangerine peel, 0.02 parts of star anise, 0.02 parts of fennel, 0.01 parts of cloves, and 0.01 parts of Sichuan pepper.

[0040] According to the present invention, the Huadiao wine is Shen Yonghe brand three-year-old Huadiao wine; the Pearl Red aged wine is 15% VOl Pearl Red aged wine produced by Guangdong Mingzhu Pearl Red Wine Co., Ltd.

[0041] In the present invention, the preparation method of the concentrated chicken soup is:

[0042] S1) crushing the chicken wings, mixing them with water, ginger, onion and composite spices, heating them over low heat and cooking them slowly, and after cooking, filtering the soup to obtain a chicken extract;

[0043] S2) concentrating the chicken extract to obtain concentrated chicken soup.

[0044] Crush the chicken wings, mix them with water, ginger, onion and compound spices, heat over low heat and simmer. After cooking, filter the soup to obtain chicken extract.

[0045] The preparation method of the concentrated chicken soup of the present invention first selects fresh and high-quality chicken wings, washes them, and then crushes them with a crusher; the present invention does not limit the specific method and specifications of the crushing, which are well known to those skilled in the art.

[0046] Add crushed chicken wings, purified water, ginger, onion, and compound spices into a steam-cooked pot, and heat the pot until boiling.

[0047] Then simmer over low heat, keeping the water temperature between 98 and 100°C, and continue steaming for 3 to 4 hours, stirring constantly during the cooking process so that the nutrients and flavor of the chicken can be fully absorbed into the water.

[0048] In some embodiments of the present invention, the mass ratio of the chicken wings, water, ginger, onion, and composite spices is 40:4.5:1:1:0.3;

[0049] After the cooking is completed, the obtained soup is filtered to remove impurities and residues therein to obtain a pure chicken extract;

[0050] Then, the extract is concentrated; the concentration is reduced pressure concentration; the pressure of the reduced pressure concentration is 0.02-0.05Mpa, specifically 0.02Mpa, 0.03Mpa, 0.04Mpa, 0.05Mpa; the temperature of the reduced pressure concentration is 40-60°C, specifically 40°C, 45°C, 50°C, 55°C or 60°C, or a range between any two of the above. The concentration time is 3h.

[0051] The angelica and Huadiao chicken composite seasoning prepared by the ratio and process is convenient to eat and does not contain preservatives.

[0052] The mixture of the medicinal aroma of angelica and the deliciousness of chicken has an attractive and lasting aroma, a smooth soup texture, a mellow and rich taste, and blends with the mellow aroma of Huadiao wine, presenting a delicate and long-lasting taste experience. Angelica powder gives a unique medicinal aroma, making the overall taste more layered.

[0053] The invention provides a method for preparing a composite seasoning of angelica and Huadiao chicken, comprising the following steps:

[0054] A) preparing concentrated chicken soup;

[0055] Mixing white granulated sugar and xanthan gum to obtain a mixture of white granulated sugar and xanthan gum;

[0056] B) mixing edible chicken fat and palm oil and heating them, and then adding concentrated chicken soup, edible salt, Huadiao wine, pearl red old wine, a mixture of white sugar and xanthan gum, and composite spice powder, and keeping warm to obtain a mixed material;

[0057] C) Cool the mixed material and fill it aseptically.

[0058] The preparation method of the angelica and Huadiao chicken compound seasoning provided by the present invention first prepares concentrated chicken soup. The specific preparation method of the concentrated chicken soup has been clearly described above in the present invention, and will not be repeated here.

[0059] The white granulated sugar and the xanthan gum are mixed to obtain a mixture of the white granulated sugar and the xanthan gum. The present invention does not limit the mixing method, and it can be any method known to those skilled in the art.

[0060] The edible chicken oil and palm oil are mixed and heated; preferably, the edible chicken oil and palm oil are heated in a steam-layered pot; the heating temperature is 100° C.; and the heating steam pressure is 0.2-0.3 Mpa.

[0061] Then add concentrated chicken soup, edible salt, Huadiao wine, pearl red wine, a mixture of white sugar and xanthan gum, and composite spice powder, keep warm, and obtain a mixed material; preferably:

[0062] Add concentrated chicken soup, edible salt, Huadiao wine, Pearl Red wine, a mixture of white sugar and xanthan gum, and compound spice powder to the steam-layered pot in sequence; keep warm, stir evenly, fully retain the flavor substances and nutrients of each ingredient, and keep warm for 30 to 40 minutes. The temperature of the heat preservation is 100°C.

[0063] The mixed material is cooled and aseptically filled.

[0064] The obtained material is transported to a cooling device and cooled to 30-32°C. Stirring is maintained during the cooling process to ensure that the material is evenly mixed for easy packaging. More preferably, the material is cooled to 30.5-31.5°C.

[0065] The obtained composite seasoning is aseptically filled. The present invention does not limit the specific operation of the aseptic filling, which is well known to those skilled in the art.

[0066] The angelica and Huadiao chicken compound seasoning prepared by the above proportion and process is convenient to eat and does not contain preservatives.

[0067] The application of angelica, a food ingredient with both medicinal and edible properties, into the compound chicken soup seasoning makes the angelica and Huadiao chicken compound seasoning have a unique and rich taste and health value, integrating the characteristics of angelica, Huadiao wine, Pearl Red aged wine and chicken, and the overall flavor is natural and full. The relevant sensory evaluation table and experimental plan are provided through experimental data to provide a reference for its further research and application.

[0068] Compared with the traditional catering dish Huadiao chicken, the dish made with the product of the present invention has attractive and lasting aroma, smooth soup, mellow, rich and delicious taste, delicate and long taste, more layered taste, easy to carry, easy to replicate, easy to industrialize production and market circulation and sales.

[0069] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0070] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0071] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0072] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0073] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0074] In order to further illustrate the present invention, a composite seasoning for chicken with angelica and Huadiao chicken provided by the present invention and a preparation method thereof are described in detail below in conjunction with embodiments.

[0075] Example 1

[0076] A compound seasoning for angelica and Huadiao chicken, the formula of the seasoning includes the following in parts by weight: the compound seasoning for angelica and Huadiao chicken, characterized by (by weight), 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red old wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white granulated sugar, 0.05 parts of xanthan gum, 4.5 parts of purified water, 1 part of ginger, 1 part of onion, and 0.6 parts of compound spice powder (including angelica powder).

[0077] a. Extract chicken flavor substances under Chinese normal pressure to prepare concentrated chicken soup:

[0078] (1) 40 portions of fresh, high-quality chicken wings were selected, cleaned, and crushed using a crusher;

[0079] (2) adding 40 parts of crushed chicken wings, 4.5 parts of purified water, 1 part of ginger, 1 part of onion, and 0.3 part of compound spice (including angelica powder) into a steam-layered pot, and heating the pot until boiling;

[0080] (3) Then, cook slowly over low heat, keeping the water temperature between 98-100° C., and continue cooking for 3-4 hours, stirring constantly during the cooking process, so that the nutrients and flavor of the chicken can be fully absorbed into the water;

[0081] (4) After the cooking is completed, the obtained soup is filtered to remove impurities and residues therein to obtain a pure chicken extract;

[0082] (5) Then, the extract is concentrated by using a reduced pressure concentration process, with the pressure set between 0.02-0.05 MPa and the temperature controlled at about 40-60° C. The concentration time is 3 hours, thereby obtaining concentrated chicken soup.

[0083] b. Mix the white sugar and xanthan gum evenly;

[0084] c. Heat the edible chicken oil and palm oil in the steam-layered pot to 100°C (heating steam pressure 0.2-0.3MPa);

[0085] d. Add concentrated chicken soup, edible salt, Huadiao wine, Pearl Red wine, a mixture of white sugar and xanthan gum, and compound spice powder (including angelica powder) into the steam-layered pot in sequence.

[0086] e. Maintain a medium temperature of 100°C, stir evenly, fully retain the flavor and nutrients of each ingredient, and keep warm for 30-40 minutes.

[0087] f. The material obtained in step e is conveyed to a cooling device and cooled to 31°C ± 0.5°C. Stirring is maintained during the cooling process to ensure that the material is evenly mixed for easy packaging.

[0088] g. Aseptically fill the compound seasoning obtained in step f.

[0089] Comparative Example 1

[0090] Based on Example 1, only the components of the Angelica and Huadiao chicken composite seasoning are changed to: 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red old wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white sugar, 0.05 parts of xanthan gum, 4.5 parts of purified water, 1 part of ginger, 1 part of onion, and 0.9 part of composite spice powder (including Angelica powder), and other conditions remain unchanged to obtain the Angelica and Huadiao chicken composite seasoning.

[0091] The products obtained in Example 1 and Comparative Example 1 were subjected to a product sensory evaluation. The product flavor evaluation was evaluated from three indicators: aroma, taste, and overall coordination. The sensory evaluation panel consisted of 11 people, and the results are shown in Table 1.

[0092] Table 1 Sensory evaluation results of products obtained in Example 1 and Comparative Example 1

[0093] Evaluation Project Example 1 Comparative Example 1 aroma Rich aroma, harmonious and not abrupt The smell of angelica is abrupt and the aroma of wine is weak Taste Good flavor fusion and distinct layers Strong medicinal taste, weak chicken taste Overall coordination Coordinated and natural, good layering Incoordination

[0094] As can be seen from Table 1, the amount of the composite spice powder (including angelica powder) in Comparative Example 1 increases, and the volatile oil content of the spice increases, resulting in overall sensory disorders. However, the amount of the composite spice powder (including angelica powder) in Example 1 is just right, which not only increases the characteristic flavor, but also makes the overall sensory coordination and natural.

[0095] Comparative Example 2

[0096] Based on Example 1, only the continuous cooking time for preparing concentrated chicken soup was changed to 5 hours, and other conditions remained unchanged to obtain concentrated chicken soup.

[0097] The products obtained in Example 1 and Comparative Example 2 were subjected to a product sensory evaluation. The product flavor evaluation was evaluated from three indicators: aroma, taste, and overall coordination. The sensory evaluation panel consisted of 11 people, and the results are shown in Table 2.

[0098] Table 2 Sensory evaluation results of products obtained in Example 1 and Comparative Example 2

[0099] Evaluation Project Example 1 Comparative Example 2 aroma The aroma is rich, not suppressing each other, and the layers are distinct The chicken soup is weak, and the wine and angelica aromas are too strong Taste Good flavor fusion and distinct layers Greasy, weak chicken flavor, no obvious layering Overall coordination Coordinated and natural, good layering The harmony is unnatural and the chicken soup tastes weak

[0100] As can be seen from Table 2, Comparative Example 2 changes the continuous cooking time for making concentrated chicken soup. Due to the influence of high temperature, if the time is too long, the flavor substances in the chicken soup will volatilize, and the aroma will be reduced; and if the high temperature time is too long, the floating oil in the soup will increase, affecting the evaluation of the taste. Therefore, the high temperature time should not be too long. The continuous cooking time for making concentrated chicken soup in Example 1 not only meets the dissolution of the flavor substances in the chicken soup, but also reduces the volatilization of the flavor substances and the dissolution of the oil, meeting the better sensory experience of the product.

[0101] Verification Example

[0102] 1. In the taste test, 100 testers were selected to taste and score (full score 100 points). The angelica and Huadiao chicken dishes made with the compound seasoning showed a mellow taste, charming aroma, attractive color, distinct and unique flavor, harmonious and unified taste and long aftertaste, with an average score of 92 points; in the comparative experiment, the traditional Cantonese Huadiao chicken dishes scored an average of 68 points.

[0103] The following is a sensory evaluation standard for the above-mentioned Angelica and Huadiao Chicken compound seasoning:

[0104]

[0105] 2. Physical and chemical index test results

[0106] The concentration of chicken extract was controlled at 20%, and the amino acid nitrogen, total sugar and ligustilide contents of four groups of samples, including pure chicken soup (sample number a), Huadiao wine 2% + chicken soup (sample number b), Pearl Red Old Wine 0.4% + Huadiao wine 2% + chicken soup (sample number c), compound spice powder (including angelica powder) 0.4‰ + Pearl Red Old Wine 0.4% + Huadiao wine 2% + chicken soup (sample number d), were measured respectively. The protein content of sample number d was also tested. The test results are shown in Table 3-1.

[0107] (1) Amino acid nitrogen: The protein in chicken will gradually decompose during the stewing and heating process, producing some nitrogen-containing substances in the form of amino acids, namely amino acid nitrogen. Amino acids are substances with umami taste, which can give chicken soup a delicious taste. Moreover, amino acids are the basic units that make up protein. The increase in their content can not only enhance the umami taste, but also make the taste of chicken soup richer and mellower.

[0108] (2) Total sugar: The total sugar in chicken soup mainly comes from the release of sugars in the chicken itself and some of the ingredients that may be added. Sugars can increase the sweetness of the chicken soup and interact with the umami substances in the chicken soup to produce a more complex and rich taste. Sweetness can alleviate the unpleasant taste such as fishy smell that may exist in the chicken soup to a certain extent, making the overall taste of the chicken soup softer and mellower, giving people a delicious and rich feeling.

[0109] From the analysis of sample groups a and b in Table 3-1, it is known that when Huadiao wine is added to the chicken extract, the amino acid nitrogen content increases from 1.4423 (g / L) to 1.5731 (g / L), and the amino acid nitrogen content increases by 9.07%.

[0110] The total sugar content increased from 0.2833 (g / L) to 0.6441 (g / L), an increase of 127.36%. The content of ligustilide was not detected. This shows that the addition of Huadiao wine has a positive effect on the flavor of the product.

[0111] From the analysis of sample groups b and c in Table 3-1, it is known that after further adding pearl red aged wine, the amino acid nitrogen content increased from 1.5731 (g / L) to 1.6421 (g / L), and the amino acid nitrogen content increased by 4.39%.

[0112] The total sugar content increased from 0.644 (g / L) to 0.7427 (g / L), an increase of 15.33%. The content of ligustilide was not detected. This shows that the addition of pearl red old wine has a positive effect on the flavor of the product.

[0113] (2) Ligustilide is the main component of angelica volatile oil. Studies have found that the content of ligustilide is an important factor affecting the "oiliness" and aroma of angelica.

[0114] From the analysis of sample groups c and d in Table 3-1, it is known that the addition of compound spice powder (including angelica powder) did not significantly change the amino acid nitrogen and total sugar content. The content of ligustilide was not detected in sample group c, and the content of ligustilide in sample group d was 0.022 mg / g. This indicates that the addition of compound spice powder (including angelica powder) provides the product with the "oily" feeling and fragrance of angelica, which enhances the flavor of the product.

[0115] (3) Protein is one of the most important nutrients in chicken soup, and its protein content has a great influence on the taste of chicken soup. The higher the protein content of chicken soup, the more nutritious the chicken soup is.

[0116] The protein content of sample d is as high as 13.2 (g / 100g), which proves that the seasoning of this scheme has good flavor and nutrition after compounding.

[0117] Table 3-1 Physical and chemical test results

[0118]

[0119] Note: The results are the average values ​​of three parallel samples.

[0120] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composite seasoning for chicken with angelica and Huadiao wine, characterized in that: The raw materials include the following parts by weight: 10-30 parts of concentrated chicken soup, 5-20 parts of Huadiao wine, 1-6 parts of pearl red wine, 1-10 parts of edible chicken oil, 3-15 parts of palm oil, 2-7 parts of edible salt, 0.8-5 parts of white sugar, 0.02-0.1 parts of xanthan gum, and 0.1-0.8 parts of compound spice powder.

2. The composite seasoning for angelica and Huadiao chicken according to claim 1, characterized in that: The composite seasoning material of Angelica sinensis and Huadiao chicken includes the following parts by weight: 15-25 parts of concentrated chicken soup, 8-12 parts of Huadiao wine, 2-5 parts of pearl red wine, 2-8 parts of edible chicken oil, 5-12 parts of palm oil, 3-6 parts of edible salt, 2-4 parts of white sugar, 0.03-0.08 parts of xanthan gum, and 0.2-0.6 parts of compound spice powder.

3. The composite seasoning for angelica and Huadiao chicken according to claim 2, characterized in that: The composite seasoning material of Angelica sinensis and Huadiao chicken includes the following parts by weight: 18 parts of concentrated chicken soup, 10 parts of Huadiao wine, 3 parts of pearl red wine, 3 parts of edible chicken oil, 9 parts of palm oil, 3 parts of edible salt, 3 parts of white sugar, 0.05 parts of xanthan gum, and 0.3 parts of compound spice powder.

4. The composite seasoning for chicken with angelica and Huadiao wine according to any one of claims 1 to 3, characterized in that: It also includes purified water, ginger and onion; the mass ratio of the purified water, ginger and onion is 4.5:1:

1.

5. The composite seasoning for chicken with angelica and Huadiao wine according to any one of claims 1 to 3, characterized in that: The composite spice powder comprises: 0.05 parts of angelica powder, 0.09 parts of polygonatum powder, 0.04 parts of angelica dahurica, 0.03 parts of white pepper, 0.03 parts of galangal, 0.03 parts of cinnamon, 0.02 parts of tangerine peel, 0.02 parts of star anise, 0.02 parts of cumin, 0.01 parts of cloves and 0.01 parts of Sichuan pepper.

6. The composite seasoning for angelica and Huadiao chicken according to claim 1, characterized in that: The Huadiao wine is Shen Yonghe brand three-year-old Huadiao wine; the Pearl Red aged wine is 15% VOl Pearl Red aged wine produced by Guangdong Mingzhu Pearl Red Wine Co., Ltd.

7. The composite seasoning for angelica and Huadiao chicken according to claim 1, characterized in that: The preparation method of the concentrated chicken soup is: S1) crushing the chicken wings, mixing them with water, ginger, onion and composite spices, heating them over low heat and cooking them slowly, and after cooking, filtering the soup to obtain a chicken extract; S2) concentrating the chicken extract to obtain concentrated chicken soup.

8. The composite seasoning for angelica and Huadiao chicken according to claim 7, characterized in that: The mass ratio of the chicken wings, water, ginger, onion and composite spices is 40:4.5:1:1:0.3; The temperature of the slow cooking is 98-100°C and the time is 3-4h; The concentration is reduced pressure concentration; the pressure of the reduced pressure concentration is 0.02-0.05 MPa; the temperature of the reduced pressure concentration is 40-60° C.; and the concentration time is 3 hours.

9. A method for preparing a composite seasoning of angelica and Huadiao chicken, characterized in that: The steps include: A) preparing concentrated chicken soup; Mixing white granulated sugar and xanthan gum to obtain a mixture of white granulated sugar and xanthan gum; B) mixing edible chicken fat and palm oil and heating them, and then adding concentrated chicken soup, edible salt, Huadiao wine, pearl red old wine, a mixture of white sugar and xanthan gum, and composite spice powder, and keeping warm to obtain a mixed material; C) Cool the mixed material and fill it aseptically.

10. The preparation method according to claim 9, characterized in that: The heating temperature in step B) is 100° C.; the insulation temperature is 100° C. and the insulation time is 30 to 40 minutes; and the cooling is to send the product to a cooling device and cool it to 30 to 32° C.

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