Preparation method of composite chicken essence seasoning with fresh and fragrant flavor and capable of preserving health and invigorating stomach

Abstract

The invention belongs to the technical field of food condiments, and particularly relates to a method for preparing a finished product by taking natural food materials as a core and comprising the following steps: pretreating main raw materials, hydrolyzing natural flavor materials, adding spices, mixing and granulating, stirring and mixing according to a ratio, adding other auxiliary materials, granulating by a granulator and drying to obtain the finished product. According to the fresh and fragrant-flavor health-preserving and stomach-invigorating composite chicken essence seasoning prepared by a synergistic interaction process, hericium erinaceus polysaccharide and taro starch form a natural colloid structure, release of delicate flavor is delayed, and thermal stability is remarkably improved; the yeast extract, the sodium glutamate and the disodium 5 '-ribonucleotide generate a synergistic effect, and the umami strength is improved by 20% or above; the hericium erinaceus powder contains anticancer polysaccharide and gastric mucosa repairing components, and the taro powder is rich in calcium and selenium elements, has health preserving and stomach invigorating functions, optimizes the flavor blending process, and improves the flavor level and uniqueness of the product.

Description

Technical Field

[0001] The invention belongs to the technical field of food seasonings, and specifically relates to a fresh and fragrant flavor health-preserving and stomach-strengthening composite chicken essence seasoning with natural food materials as the core and prepared through a synergistic enhancement process, and a preparation method thereof. Technical Background

[0002] A compound seasoning based on chicken or its extract, combined with a variety of seasoning ingredients, is referred to as chicken seasoning for short. It has the following advantages: 1. Convenience: With the accelerated pace of modern life, consumers tend to use convenient and fast seasonings; 2. Pursuit of deliciousness: Consumers have higher requirements for food flavor, and compound seasonings can provide a richer taste experience; 3. Health awareness: Consumers pay more attention to food safety and health, and tend to choose natural, low-additive seasonings. Driven by market demand, it has become a must-have in thousands of household kitchens. With the development of the food industry and the increasing demand of consumers for convenience and deliciousness, the compound seasoning market has expanded rapidly. As an important category among them, chicken seasoning is widely used in home cooking and food processing.

[0003] Although the market prospects for compound chicken essence seasoning are broad, it still faces some technical challenges in production and application, such as flavor defects: traditional chicken essence relies on chemical flavor enhancers (such as MSG, I+G), the umami taste is easily lost after hot dissolution, and the layering is weakened after cooling; health risks: excessive intake of chemical flavor enhancers may lead to side effects such as indigestion and "Chinese food syndrome"; single function: existing products lack health functions and cannot meet consumers' dual needs for health and deliciousness. Summary of the invention

[0004] The invention provides a method for preparing a health-preserving and stomach-strengthening composite chicken essence seasoning with a fresh and fragrant flavor, so as to solve the problems that the fresh and fragrant flavor of the chicken essence seasoning is not long-lasting enough when used, or the fresh and fragrant flavor is easily lost or the layering is weakened after the chicken essence seasoning is cooled after being dissolved by heat, and the addition of chemical flavor enhancers such as monosodium glutamate and I+G causes indigestion or "Chinese food syndrome", which poses a potential health hazard.

[0005] In order to achieve the above-mentioned invention object, the present invention provides the following technical scheme: a method for preparing a fresh and fragrant flavor health-preserving and stomach-strengthening composite chicken essence seasoning, characterized in that it comprises the following steps: pretreatment of the main raw materials: steaming and grinding the chicken into a paste, and mixing it with egg liquid; grinding monosodium glutamate, yeast extract, disodium nucleotide, citric acid, white sugar, edible salt, and mixing them with the chicken paste and egg liquid to form a wet slurry; hydrolyzing the natural flavoring material: steaming Hericium erinaceus at 115°C to 121°C and a gauge pressure of 0.07 to 0.1MPa, and grinding it to a particle size of ≤250μm after drying; cutting taro into pieces; The slices are soaked in coconut oil and steamed, freeze-dried and crushed; corn starch and carrot powder are mixed and set aside; spices are added: garlic, onion, shallot, ginger are added after being processed fresh or powdered; mixed granulation: chicken mince (3%-12%), egg (1%-10%), sodium glutamate (37%-55%), hericium erinaceus powder (5%-15%), taro powder (5%-15%), corn starch (5%~10%), carrot powder (5%~10%), etc. are mixed in proportion, and stirred according to the ratio; other auxiliary materials are added such as curcumin, and the finished product is obtained by granulation and drying by a granulator.

[0006] The pretreated chicken as the main raw material is a whole chicken with its head, tail, claws and internal organs removed after being washed; the chicken is steamed and minced into chicken paste; the eggs are washed and shelled and the egg liquid is kept for use; sodium glutamate, edible salt and white sugar are respectively crushed into fine powder by a grinder; the chicken paste, egg liquid and ground fine powder are evenly mixed to form a wet slurry.

[0007] The amount of yeast extract added during the pretreatment of the main raw material is 5%-15%; the yeast extract can increase the umami taste and mellow taste, cover up bad taste, prevent greasiness, and make the chicken flavor rich. The yeast extract can significantly increase the amino nitrogen, total nitrogen and flavor nucleotide content of chicken essence, and maintain the aroma retention time. The addition of yeast extract in the production of chicken essence compound seasoning mainly plays the following roles: 1. Enhance the umami taste and flavor: yeast extract is rich in amino acids, nucleotides and peptides, and can produce a synergistic effect with ingredients such as monosodium glutamate and flavor nucleotides (I+G) in chicken essence, significantly improving the umami level and aroma complexity, making the chicken flavor richer and the umami more prominent; 2. Cover up bad flavor: through its mellow taste and flavor substances 1. Improve the taste and texture: its polypeptide components can enhance the richness and penetration of chicken essence, making it softer and more natural, while contributing to the stability of the particle structure; 2. Reduce costs and improve product quality: as a natural seasoning base, yeast extract can reduce the dependence on high-priced additives such as MSG and I+G, reduce production costs, and give chicken essence richer nutritional value and high-end flavor.

[0008] The amount of citric acid added during the pretreatment of the main raw material is 0.1% to 0.3%; the citric acid has a mild sour taste and is used to adjust the pH value, enhance the umami taste, and has an antiseptic effect; the effects of adding citric acid in the production process of the chicken bouillon compound seasoning mainly include the following aspects: 1. Adjusting the pH value: As an acidulant, citric acid can effectively adjust the acid-base balance of the compound seasoning, so that its pH value is within an appropriate range, which helps to maintain flavor stability and antiseptic effect; 2. Enhancing the umami synergy: The acidic environment of citric acid can enhance the flavoring effect of umami agents such as monosodium glutamate, making the umami taste of the chicken bouillon more prominent and lasting; 3. Antiseptic and antioxidant: The acidic conditions of citric acid can inhibit the growth of microorganisms and extend the shelf life of the seasoning; At the same time, its antioxidant property can slow down the oxidative rancidity of ingredients such as oils and fats; 4. Improving the taste: The mild sour taste of citric acid can balance the salty and fresh taste of the chicken bouillon and enhance the overall taste level; citric acid has both functional (such as antiseptic, pH adjustment) and sensory optimization (such as enhancing freshness and flavor) in the chicken bouillon compound seasoning.

[0009] The hydrolyzed Hericium erinaceus powder of the natural flavoring material is prepared by the following process: the Hericium erinaceus is steamed for 15-30 minutes under high pressure steam (gauge pressure 0.07-0.1 MPa), crushed and sieved after drying; the Hericium erinaceus powder and taro powder are added in the production process of the chicken bouillon compound seasoning. The functions of the Hericium erinaceus powder and taro powder are mainly as follows: erinaceus) belongs to the Basidiomycetes, Polyporaceae, Odontaceae, and is mild in nature, sweet in taste, and beneficial to the five internal organs. It is named after its shape resembling a monkey head. Hericium erinaceus contains a large amount of protein, fat, carbohydrates, amino acids and various vitamins, which can enhance human immunity. Studies have shown that it contains a variety of anti-cancer substances such as polypeptides, polysaccharides and aliphatic acyl, which have a good effect on enhancing the body's immune function. At present, it is mostly used as a "mountain delicacy" edible fungus and is eaten in the form of cooked dishes. The limited use method is not conducive to the full play of the various beneficial physiological and pharmacological effects contained in Hericium erinaceus. A large number of medical and pharmacological studies have shown that Hericium erinaceus polysaccharides have physiological functions such as improving immunity, anti-tumor, anti-aging, and lowering blood lipids. It is effective for digestive system cancer, ulcers, gastritis, chronic gastritis and other diseases, and can enhance the body's immune ability. Therefore, the compound chicken seasoning made with Hericium erinaceus has a fresh and fragrant flavor and a long-lasting health-preserving and stomach-strengthening effect.

[0010] The taro powder hydrolyzed from the natural flavoring material is prepared by the following process: taro slices are soaked in coconut oil for 1-2 hours and then steamed, freeze-dried to a moisture content of ≤5%, and crushed and sieved; the taro powder is characterized in that the taro is sweet and fragrant, has an elegant and rich taste, is rich in starch, crude fiber, crude protein, reducing sugar, a variety of trace elements and amino acids, and especially has a very high content of calcium and selenium, which can prevent senile cardiovascular diseases, osteoporosis, cataracts, diabetes, etc. At the same time, taro has a certain effect on enhancing the body's immune function and increasing the ability to resist diseases In addition, taro can relax muscles and tendons, eliminate rheumatism, relieve pain, and reduce inflammation and swelling. Therefore, taro is a rare and precious food that combines vegetables, grains, and medicinal foods. Cooked taro has a nutty aroma and a strong aroma, making it one of people's favorite foods. The unique aromatic flavor of taro is long-lasting and stable, and is very popular with people. It is often used in cakes, ice cream, dairy products, beverages and other products. Therefore, the compound chicken essence seasoning made with taro powder has a fresh and fragrant flavor that lasts for a long time and can prevent senile cardiovascular diseases, osteoporosis, cataracts, diabetes and other effects.

[0011] The amount of the spices added is 1% to 3% garlic, 1% to 3% onion, 1% to 3% shallot, and 1% to 3% ginger; the spices garlic, onion, shallot, ginger, etc. are selected from one or more of garlic, onion, shallot, and ginger powder, and are fresh or in the form of garlic powder or granules, onion powder or granules, shallot powder or granules, and ginger powder or granules. The amount of other auxiliary materials added is 0.001% to 0.005% curcumin; the additive auxiliary material is mainly used as a natural pigment and flavoring agent in chicken essence; it can give chicken essence a unique yellow color, and serve as a flavoring ingredient for compound seasonings to enhance the flavor level of the product; at the same time, curcumin has antioxidant and antibacterial properties, which can delay the oxidation and deterioration of chicken essence during storage and extend the shelf life.

[0012] Beneficial effects: The core innovations of the method for preparing the composite chicken essence seasoning with fresh and fragrant flavor and health-preserving and stomach-strengthening properties of the present invention are: 1. Natural flavor-enhancing synergistic system: Hericium erinaceus polysaccharide and taro starch form a natural colloidal structure, which delays the release of umami flavor and significantly improves thermal stability; yeast extract produces a synergistic effect with sodium glutamate and disodium ribonucleotide, and the umami intensity is increased by more than 20%; 2. Strengthening of health functions: Hericium erinaceus powder contains anti-cancer polysaccharides and gastric mucosal repairing ingredients, and taro powder is rich in calcium and selenium, and has both health-preserving and stomach-strengthening functions; it completely replaces chemical flavor enhancers and reduces the sodium content to ≤38%; 3. Process innovation: high-pressure steaming (115℃~121℃) combined with freeze-drying technology can maximize the retention of active ingredients of natural food ingredients; optimize the flavor blending process to enhance the flavor level and uniqueness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 Schematic diagram of the steps of the preparation method of the present invention; Markings in the figure: (S1) pretreatment of main raw materials, (S2) hydrolysis of natural flavoring materials, (S3) addition of spices, (S4) mixing and granulation, (S5) addition of other auxiliary materials. DETAILED DESCRIPTION

[0014] In order to understand the present invention, the following embodiments are further explained, but the protection scope of the present invention is not limited thereto.

[0015] Embodiment 1: like Figure 1As shown, a method for preparing a delicious and flavorful health-preserving and stomach-strengthening composite chicken seasoning is characterized in that it comprises the following steps: (S1) pretreatment of the main raw materials: steaming the chicken, grinding it into a paste, and mixing it with egg liquid; grinding monosodium glutamate, yeast extract, disodium nucleotide, citric acid, white sugar, and edible salt, and mixing them with the chicken paste and egg liquid to form a wet slurry; (S2) hydrolysis of natural flavoring materials: steaming Hericium erinaceus at 115°C to 121°C and a gauge pressure of 0.07 to 0.1 MPa, drying it, and grinding it to a particle size of ≤250 μm; soaking taro slices in water, and mixing them with water. Coconut oil is steamed, freeze-dried and crushed; corn starch and carrot powder are mixed and set aside; (S3) spices are added: garlic, onion, shallot and ginger are added after being processed fresh or powdered; (S4) mixed granulation: a wet slurry is formed by mixing (65%-71%), (5%-10%) hericium erinaceus powder, (5%-10%) taro powder, (5%~10%) corn starch and (5%~10%) carrot powder in a proportion of (65%-71%); (S5) other auxiliary materials are added such as curcumin, and the finished product is obtained by granulation and drying in a granulator. The amount of chicken paste added during the pretreatment of the main raw material (S1) is 50%-55% of the total weight of the mixed wet slurry, egg liquid 1%-10%, sodium glutamate 5%-15%, yeast extract 5%-15%, disodium ribonucleotide 2%-4%, citric acid 0.1%-0.3%, white sugar 10%-22%, and edible salt 30%-33%.

[0016] The chicken used as the main raw material in the (S1) pretreatment is a whole chicken that is cleaned, headed, tailed, clawed and visceral removed; the chicken is steamed and minced into chicken paste; the eggs are cleaned, shelled and the egg liquid is retained; monosodium glutamate, edible salt and white sugar are crushed into fine powder using a grinder; the chicken paste, egg liquid and ground fine powder are evenly mixed to form a wet slurry.

[0017] The amount of yeast extract added during the pretreatment of the main raw material (S1) is 5%-15%; the yeast extract can increase the umami taste and mellow taste, cover up bad taste, prevent greasiness, and make the chicken flavor rich. The yeast extract can significantly increase the amino nitrogen, total nitrogen and flavor nucleotide content of chicken essence, and maintain the aroma retention time. The addition of yeast extract in the production of chicken essence compound seasoning mainly plays the following roles: 1. Enhance the umami taste and flavor: yeast extract is rich in amino acids, nucleotides and peptides, and can produce a synergistic effect with ingredients such as monosodium glutamate and flavor nucleotides (I+G) in chicken essence, significantly improving the umami level and aroma complexity, making the chicken flavor richer and the umami more prominent; 2. Cover up bad flavor: through its mellow taste and flavor Yeast extract contains rich amino nitrogen, total nitrogen and flavor nucleotides, which can improve the amino acid nitrogen, total nitrogen and other key indicators of chicken essence after adding, making it more in line with industry standards. 4. Improve taste and texture: its polypeptide components can enhance the mellowness and penetration of chicken essence, making the taste softer and more natural, while contributing to the stability of the particle structure. 5. Reduce costs and improve product quality: as a natural seasoning base, yeast extract can reduce dependence on high-priced additives such as MSG and I+G, reduce production costs, and give chicken essence richer nutritional value and high-end flavor.

[0018] The amount of citric acid added during the pretreatment of the main raw material (S1) is 0.1% to 0.3%; the citric acid has a mild sour taste and is used to adjust the pH value, enhance the umami taste, and has a preservative effect. The effects of adding citric acid in the production process of chicken essence compound seasoning mainly include the following aspects: 1. Adjusting pH value: Citric acid, as an acidulant, can effectively adjust the acid-base balance of the compound seasoning, so that its pH value is in an appropriate range, which helps to maintain flavor stability and preservative effect; 2. Enhancing umami synergy: The acidic environment of citric acid can enhance the flavoring effect of umami agents such as MSG, making the umami of chicken essence more prominent and lasting; 3. Preservation and antioxidant: The acidic conditions of citric acid can inhibit the growth of microorganisms and extend the shelf life of seasonings; at the same time, its antioxidant properties can slow down the oxidation and rancidity of ingredients such as oils; 4. Improving taste: The mild sourness of citric acid can balance the salty and fresh taste of chicken essence and enhance the overall taste level; citric acid has the dual effects of functionality (such as preservation, pH adjustment) and sensory optimization (such as enhancing freshness and flavor) in chicken essence compound seasoning.

[0019] The (S2) natural flavoring material hydrolyzed Hericium erinaceus powder is prepared by the following process: Hericium erinaceus is steamed under high pressure steam (gauge pressure 0.07-0.1 MPa) for 15-30 minutes, dried and then crushed and sieved; the functions of adding Hericium erinaceus powder and taro powder in the production process of chicken bouillon compound seasoning mainly include the following: erinaceus) belongs to the Basidiomycetes, Polyporaceae, Odontaceae, and is mild in nature, sweet in taste, and beneficial to the five internal organs. It is named after its shape resembling a monkey head. Hericium erinaceus contains a large amount of protein, fat, carbohydrates, amino acids and various vitamins, which can enhance human immunity. Studies have shown that it contains a variety of anti-cancer substances such as polypeptides, polysaccharides and aliphatic acyl, which have a good effect on enhancing the body's immune function. At present, it is mostly used as a "mountain delicacy" edible fungus and is eaten in the form of cooked dishes. The limited use method is not conducive to the full play of the various beneficial physiological and pharmacological effects contained in Hericium erinaceus. A large number of medical and pharmacological studies have shown that Hericium erinaceus polysaccharides have physiological functions such as improving immunity, anti-tumor, anti-aging, and lowering blood lipids. It is effective for digestive system cancer, ulcers, gastritis, chronic gastritis and other diseases, and can enhance the body's immune ability. Therefore, the compound chicken seasoning made with Hericium erinaceus has a fresh and fragrant flavor and a long-lasting health-preserving and stomach-strengthening effect.

[0020] The (S2) taro powder obtained by hydrolyzing natural flavoring material is prepared by the following process: taro slices are soaked in coconut oil for 1-2 hours and then steamed, freeze-dried to a moisture content of ≤5%, and crushed and sieved; the taro powder is characterized in that the taro is sweet and fragrant, has an elegant and rich taste, is rich in starch, crude fiber, crude protein, reducing sugar, a variety of trace elements and amino acids, and especially has a very high content of calcium and selenium, which can prevent cardiovascular diseases in the elderly, osteoporosis, cataracts, diabetes, etc. At the same time, taro has a certain effect on enhancing the body's immune function and increasing the ability to resist diseases. It has a certain effect; in addition, taro can relax muscles and tendons, eliminate rheumatism, relieve pain, and reduce inflammation and swelling; therefore, taro is a rare and precious food that combines vegetables, grains, and medicinal foods. Cooked taro has a nutty aroma and a strong aroma, making it one of people's favorite foods. The unique aromatic flavor of taro is long-lasting and stable, and is quite popular among people. It is often used in cakes, ice cream, dairy products, beverages and other products. Therefore, the compound chicken essence seasoning made with taro powder has a fresh and fragrant flavor and lasting health preservation effect, and can prevent senile cardiovascular diseases, osteoporosis, cataracts, diabetes and other effects.

[0021] The amount of the spices added in (S3) is 1% to 3% for garlic, 1% to 3% for onion, 1% to 3% for chives, and 1% to 3% for ginger; the spices such as garlic, onion, chives, ginger, etc. are selected from one or more of garlic, onion, chives, and ginger powder, and are fresh or in the form of garlic powder or granules, onion powder or granules, chive powder or granules, and ginger powder or granules. The amount of other auxiliary materials added in (S5) is 0.001% to 0.005% for curcumin; the additive auxiliary materials are mainly used as natural pigments and flavoring agents in chicken essence; they can give chicken essence a unique yellow color, and serve as a flavoring ingredient in compound seasonings to enhance the flavor level of the product; at the same time, curcumin has antioxidant and antibacterial properties, which can delay the oxidation and deterioration of chicken essence during storage and extend the shelf life.

[0022] The core innovations of the present invention are: 1. Natural flavor enhancement synergistic system: Hericium erinaceus polysaccharide and taro starch form a natural colloidal structure, which delays the release of umami flavor and significantly improves thermal stability; yeast extract, sodium glutamate and disodium ribonucleotide produce a synergistic effect, and the umami intensity is increased by more than 20%; 2. Health function enhancement: Hericium erinaceus powder contains anti-cancer polysaccharides and gastric mucosal repair ingredients, and taro powder is rich in calcium and selenium, and has both health and stomach functions; completely replaces chemical flavor enhancers and reduces the sodium content to ≤38%; 3. Process innovation: high-pressure cooking (115°C ~ 121°C) combined with freeze-drying technology to maximize the retention of active ingredients of natural food materials; optimize the flavor blending process to enhance the flavor level and uniqueness of the product, such as the following performance self-test data.

[0023] Performance test data of the product implementing the present invention:

Claims

1. A method for preparing a delicious and flavorful health-preserving and stomach-strengthening composite chicken bouillon seasoning, characterized in that: The method comprises the following steps: (S1) pretreatment of the main raw materials: steaming and grinding the chicken into a paste, and mixing it with egg liquid; then mixing it with sodium glutamate, yeast extract, disodium ribonucleotide, citric acid, white sugar, edible salt, and crushing it to form a wet slurry; (S2) hydrolysis of natural flavoring materials: steaming Hericium erinaceus at 115°C~121°C and a gauge pressure of 0.07~0.1MPa, drying it, and crushing it to a particle size of ≤250μm; soaking taro slices in coconut oil, steaming them, freeze-drying them, and crushing them; mixing corn starch Powder and carrot powder are set aside; (S3) Spices are added: garlic, onion, chives, and ginger are added after being processed into fresh or powdered form; (S4) Mixing and granulating: Mix in a proportion of (65%-71%) to form a wet slurry, (5%-10%) Hericium erinaceus powder, (5%-10%) taro powder, (5%~10%) corn starch, and (5%~10%) carrot powder; (S5) Other auxiliary materials are added, such as curcumin, and the finished product is obtained by granulation and drying in a granulator.

2. The preparation method according to claim 1, characterized in that: The chicken meat used as the main raw material (S1) is a whole chicken that has been cleaned, headed, tailed, clawed and viscerally removed.

3. The preparation method according to claim 1, characterized in that: The amount of chicken paste added during the pretreatment of the main raw material (S1) is 50%-55% of the total weight of the mixed wet slurry, egg liquid 1%-10%, sodium glutamate 5%-15%, yeast extract 5%-15%, disodium ribonucleotide 2%-4%, citric acid 0.1%-0.3%, white sugar 10%-22%, and edible salt 30%-33%.

4. The preparation method according to claim 1, characterized in that: The amount of citric acid added during the pretreatment of the main raw material (S1) is 0.1% to 0.3%.

5. The preparation method according to claim 1, characterized in that: The (S2) natural flavoring hydrolyzed Hericium erinaceus powder is prepared by the following process: Hericium erinaceus is steamed for 15-30 minutes under high pressure steam (gauge pressure 0.07-0.1 MPa), dried, and then crushed and sieved.

6. The preparation method according to claim 1, characterized in that: The (S2) natural flavoring hydrolyzed taro powder is prepared by the following process: taro slices are soaked in coconut oil for 1-2 hours, steamed, freeze-dried to a moisture content of ≤5%, and crushed and sieved.

7. The preparation method according to claim 1, characterized in that: The added amounts of the spices (S3) are 1% to 3% of garlic, 1% to 3% of onion, 1% to 3% of chives, and 1% to 3% of ginger.

8. The preparation method according to claim 1, characterized in that: The amount of the other auxiliary materials (S5) added is 0.001% to 0.005% of curcumin.

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