Nutrient enrichment type chicken essence and preparation method thereof

Abstract

The invention provides nutrient enrichment type chicken essence and a preparation method thereof. The nutrient enrichment type chicken essence is prepared from the following raw materials in parts by weight: 20-35 parts of chicken extract; 10-20 parts by weight of a chicken bone extract; 0.5 to 2 parts by weight of disodium 5 '-ribonucleotide; 5-15 parts by weight of sodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutrition enhancer, wherein the nutrition enhancer comprises vitamins, mineral substances and dietary fibers; 0.2 to 1 part by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1 to 3 parts by weight of spices; 0.05 to 0.2 part by weight of an antioxidant; and 0.1 to 0.5 part by weight of an anti-caking agent. Various nutritional ingredients are added into the nutrition-enriched chicken essence, so that the nutrition-enriched chicken essence is rich and delicious in flavor; the product is stable in nutrition, not easy to cake, uniform in particle and good in dissolvability.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a nutritionally enhanced chicken essence and a preparation method thereof. Background Art

[0002] As a common umami seasoning, chicken essence occupies an important position in people's daily life and the food industry. In daily life, whether it is various dishes cooked at home or delicacies carefully prepared in restaurants, chicken essence adds a rich taste layer to food with its unique umami flavor, and is deeply loved by consumers. In the food industry, chicken essence is widely used in the production of instant noodles, quick-frozen foods, seasoning sauces and other products, becoming a key ingredient to enhance the flavor of products. Traditional chicken essence is mainly made of chicken powder and chicken bone extract as the basic raw materials, and then added with a variety of flavoring substances, fillers, etc. Its core function is to give dishes a delicious taste. However, with the development of society and the improvement of people's living standards, consumers are paying more and more attention to health and nutrition, and the limitations of traditional chicken essence are gradually emerging. Its nutritional components are relatively single, mainly focusing on providing umami and a small amount of nutrition obtained from chicken and chicken bones, which is difficult to meet the diverse nutritional needs of the human body. In the modern fast-paced lifestyle, some people have the problem of unbalanced nutritional intake. They hope to supplement some nutritional elements such as vitamins and minerals in the process of daily cooking and using chicken essence to achieve the dual purpose of seasoning and nutritional supplementation.

[0003] In the prior art, although the research on the improvement of chicken essence continues to emerge, there are still many shortcomings. Some chicken essence products simply increase the amount of certain nutrients, but ignore the complex interactions between nutrients. Some chicken essences with vitamins added are easily oxidized and inactivated during storage due to the unstable nature of the vitamins, resulting in a significant reduction in the nutritional efficacy of the final product. In terms of the absorption and utilization rate of nutrients, there is also a lack of in-depth research. For example, when minerals are added in the form of ordinary inorganic salts, the human body has a low absorption efficiency. Some chicken essences are not fine enough in the preparation process. During the processing, improper operations such as high temperature and long-term processing not only cause the flavor of the product to be not strong enough, but also cause a large amount of loss of nutrients. Therefore, the present invention aims to learn from the existing experience, conduct in-depth research on the nutritional fortification and preparation process optimization of chicken essence, develop a nutritional fortified chicken essence and a preparation method thereof, to meet market demand and solve the defects of the prior art. Summary of the invention

[0004] Starting from the technical problems described above, the object of the present invention is to provide a nutrient - fortified chicken essence and its preparation method. In terms of chicken essence, it is necessary to retain the delicious flavor of traditional chicken essence while adding various nutrients such as vitamins, minerals, and dietary fiber to enhance its nutritional value. In terms of the preparation method, control the process parameters to ensure the stability and effectiveness of the nutrients, prevent losses during processing and storage, and thus improve the product quality to meet the nutritional needs of different people.

[0005] Through in - depth and meticulous research, the present invention has been completed.

[0006] Specifically, according to one aspect of the present invention, there is provided a nutrient - fortified chicken essence, which is made from the following raw materials: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of sodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of a nutrient fortifier, the nutrient fortifier comprising vitamins, minerals, and dietary fiber; 0.2 - 1 part by weight of γ - aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spice; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anticaking agent.

[0007] According to another aspect of the present invention, there is provided a preparation method of a nutrient - fortified chicken essence, the preparation method comprising the following steps: Stew the chicken at 120 - 130 °C under a pressure condition of 0.15 - 0.2 MPa for 1 - 2 hours, filter and concentrate to prepare chicken extract; Use papain to enzymatically hydrolyze the ground chicken bones at 50 - 60 °C for 3 - 5 hours, then inactivate the enzyme, and then filter to remove the residue to prepare chicken bone extract; Weigh the raw materials according to the following formula and mix them to obtain a raw material mixture: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of monosodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of a nutritional fortifier, which contains vitamins, minerals and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spices; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anticaking agent; and granulate the raw material mixture.

[0008] As described above, the present invention aims to solve many technical problems existing in traditional chicken essence. On the one hand, the nutritional components of traditional chicken essence are single, making it difficult to meet the growing health and nutritional needs of consumers, especially in the supplementation of nutrients such as vitamins and minerals. On the other hand, some existing improved chicken essence products lack research in aspects such as the stability of nutritional components, absorption and utilization rate, and compatibility with other components. For example, some chicken essence products with added vitamins are prone to oxidation and inactivation, and some chicken essence preparation processes are rough, resulting in insufficient flavor and large losses of nutritional components. The present invention is committed to researching and developing a new type of nutritional fortified chicken essence and its preparation method to make up for these deficiencies and provide a chicken essence product with rich nutrition, good flavor and stable quality.

[0009] Specifically, according to one aspect of the present invention, there is provided a nutritional fortified chicken essence, which is made from the following raw materials: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of monosodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of a nutritional fortifier, which contains vitamins, minerals and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spices; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anticaking agent.

[0010] According to the technical solution of the present invention, chicken extract is an important source of the flavor of chicken essence, which is obtained by extracting and concentrating high-quality chicken. Chicken is rich in nutrients such as protein, various amino acids and vitamin B group. During the extraction process, the method of stewing at high temperature and high pressure can fully dissolve the nutrients and flavor substances in the chicken. Chicken extract imparts a rich meaty aroma and mellow umami taste to the chicken essence, and its quality directly affects the overall flavor and quality of the chicken essence. Preferably, the chicken extract is prepared by the following method: stew the chicken at 120 - 130 °C and a pressure of 0.15 - 0.2 MPa for 1 - 2 hours.

[0011] According to the technical solution of the present invention, the chicken bone extract is made from chicken bones through processes such as enzymatic hydrolysis and concentration. Chicken bones contain rich nutrients such as collagen, calcium, and phosphorus. Using papain for enzymatic hydrolysis can decompose macromolecular substances such as proteins in chicken bones into small peptides and amino acids, not only improving the utilization rate of nutrients, but also increasing the umami and mellow taste of chicken essence. The chicken bone extract cooperates with the chicken meat extract to make the flavor of chicken essence richer and more intense. Preferably, the chicken bone extract is prepared by the following method: using papain to enzymatically hydrolyze the ground chicken bones at 50 - 60 °C for 3 - 5 hours, then inactivating the enzyme, and then filtering to remove the residue.

[0012] According to the technical solution of the present invention, disodium 5'-ribonucleotides is a flavor enhancer, composed of disodium inosinate (IMP) and disodium guanylate (GMP). It has a strong umami-enhancing effect, can enhance the umami of chicken essence, and make the umami more intense and lasting. Disodium 5'-ribonucleotides acts synergistically with raw materials such as chicken meat extract and chicken bone extract, can significantly improve the flavor quality of chicken essence, and make the umami of chicken essence more mellow and natural.

[0013] According to the technical solution of the present invention, monosodium glutamate is a common flavor enhancer. It can increase the umami of food and make the food taste more delicious. In chicken essence, monosodium glutamate cooperates with other umami substances such as disodium 5'-ribonucleotides to further enrich the umami level of chicken essence and make the umami of chicken essence more gentle and harmonious.

[0014] According to the technical solution of the present invention, starch mainly plays a role of filling and binding in chicken essence. It can adjust the texture and fluidity of chicken essence, making the chicken essence particles more uniform and stable. At the same time, starch can also protect nutrients to a certain extent and reduce the loss of nutrients during processing and storage. Commonly used starches include corn starch, potato starch, etc. Different starches have different characteristics and can be selected and matched according to the product requirements. Preferably, the starch is one or more of corn starch, potato starch, or tapioca starch.

[0015] According to the technical solution of the present invention, the nutrient - fortified chicken essence contains nutrient fortifiers, and the nutrient fortifiers include vitamins, minerals and dietary fiber. The vitamin mixture (0.5 - 2 parts by weight) contains various vitamins, such as vitamin A, vitamin B group (vitamin B1, B2, B6, B12), vitamin C, vitamin D, vitamin E, etc. These vitamins play important roles in the physiological functions of the human body. For example, vitamin A is beneficial to eyesight, vitamin C has antioxidant effects, and vitamin D helps with calcium absorption, etc. Adding various vitamins to the chicken essence in a certain proportion can meet the human body's needs for different vitamins. Preferably, the vitamins include 0.1 - 0.15 parts by weight of vitamin A, 0.05 - 0.08 parts by weight of vitamin B1, 0.5 - 0.7 parts by weight of vitamin C, 0.1 - 0.15 parts by weight of vitamin D, and 0.195 - 0.332 parts by weight of vitamin E.

[0016] According to the technical solution of the present invention, the mineral mixture (1 - 3 parts by weight) contains mineral elements such as calcium, iron, zinc, magnesium, etc. To improve the absorption and utilization rate of minerals, the minerals are added in the form of organic salts or chelates. For example, calcium exists in the form of calcium citrate, iron exists in the form of ferrous fumarate, zinc exists in the form of zinc gluconate, and magnesium exists in the form of magnesium citrate. These minerals in the form of organic salts or chelates are more easily absorbed by the human body and can better play their nutritional roles. Preferably, the minerals include one or more of calcium, iron, zinc and magnesium in the form of organic salts or chelates. Preferably, in the minerals, calcium exists in the form of calcium citrate, iron exists in the form of ferrous fumarate, zinc exists in the form of zinc gluconate, and magnesium exists in the form of magnesium citrate.

[0017] According to the technical solution of the present invention, the dietary fiber (2 - 5 parts by weight) can be selected from soluble dietary fibers such as inulin and fructooligosaccharide. Dietary fiber has the functions of promoting intestinal peristalsis, increasing satiety, regulating intestinal flora, etc. Adding dietary fiber to the chicken essence not only increases the nutritional value of the chicken essence but also meets the pursuit of modern consumers for a healthy diet. Preferably, the dietary fiber is inulin or fructooligosaccharide.

[0018] According to the technical solution of the present invention, the nutrient - fortified chicken essence contains γ - aminobutyric acid. The present invention surprisingly found in the research that adding a specific amount of γ - aminobutyric acid can enhance the umami taste of monosodium glutamate, the stability of nutrient components and the solubility of the product. γ - Aminobutyric acid (GABA), as a naturally occurring non - protein amino acid, plays a key role in the nutrient - fortified chicken essence of the present invention. Its application in chicken essence not only depends on its positive effects on umami taste, the stability of nutrient components and product solubility, but also demonstrates a breakthrough in technological innovation of the present invention. Without being bound by theory, it is believed that from the perspective of enhancing umami taste, the unique chemical structure of γ - aminobutyric acid enables it to interact with taste receptors, thereby enhancing the umami perception of chicken essence. Traditional chicken essence mainly relies on components such as chicken extract, disodium 5'-ribonucleotide and monosodium glutamate to provide umami taste, but the addition of γ - aminobutyric acid further enriches the umami level, making the umami taste of chicken essence more intense and mellow. It can enhance the transmission of umami signals by changing the ion channel activity of taste nerve cells, thereby improving the overall umami experience. This enhancement of umami taste is not a simple superposition, but a synergistic effect with other umami components, jointly creating a richer and more layered delicious taste, meeting consumers' higher pursuit of umami taste. In terms of improving the stability of nutrient components, γ - aminobutyric acid has the properties of antioxidant and chelating metal ions. Nutrient components in chicken essence, such as vitamins and minerals, are easily inactivated or lost due to oxidation and other chemical reactions during processing and storage. γ - aminobutyric acid can inhibit the generation of free radicals through its own antioxidant effect, reducing the oxidative damage of nutrient components. It may also form stable complexes with metal ions, preventing metal ions from catalyzing the degradation reaction of nutrient components. For example, it can combine with iron ions to prevent the oxidation reaction of vitamin C initiated by iron ions, thus effectively protecting the nutrient components in chicken essence and ensuring that consumers can ingest more complete nutrients when using chicken essence. The improvement of product solubility by γ - aminobutyric acid is also of great significance. In actual use, the solubility of chicken essence directly affects its convenience and effect of use. γ - aminobutyric acid can change the surface properties of chicken essence particles, reduce the interaction force between particles, thereby improving the dispersibility and solubility of chicken essence in water. This enables chicken essence to quickly dissolve in cooking water and be evenly distributed in dishes, avoiding problems such as caking or uneven distribution caused by poor solubility. Whether in home cooking or food industrial production, good solubility helps to improve production efficiency and product quality. However, the addition amount of γ - aminobutyric acid needs to be strictly controlled within the range of 0.2 - 1 part by weight. Too little addition amount cannot fully exert its functions of enhancing umami taste, stabilizing nutrient components and improving solubility; while too much addition amount may lead to increased costs and may also affect the overall flavor balance of chicken essence, resulting in bad taste or odor.Through a large number of experiments and studies, the present invention has determined this optimal addition amount range, ensuring the effective application of γ-aminobutyric acid in chicken essence. Considering from the perspective of achieving a performance balance of good umami, nutritional component stability, and product solubility, the nutrient-fortified chicken essence contains 0.3 - 0.8 parts by weight, more preferably 0.5 - 0.7 parts by weight of γ-aminobutyric acid.

[0019] According to the technical solution of the present invention, the nutrient-fortified chicken essence further contains other additives. Specifically, table salt (5 - 10 parts by weight) adjusts the salinity of the chicken essence to make the taste of the chicken essence more balanced. The addition amount of table salt needs to be reasonably adjusted according to the taste and requirements of the product to achieve the best flavor effect. Granulated sugar (2 - 5 parts by weight) increases the sweetness of the chicken essence, balances the flavor, and makes the taste of the chicken essence richer and milder. The addition of granulated sugar can neutralize the saltiness and other flavors in the chicken essence, making the taste more coordinated. Spice (1 - 3 parts by weight) includes ginger powder, garlic powder, white pepper powder, star anise powder, cinnamon powder, etc. The spice can endow the chicken essence with a unique aroma and flavor, increasing the flavor diversity of the chicken essence. Different spices have different flavor characteristics. By reasonably matching the spices, chicken essence products with different flavors can be created to meet the taste requirements of different consumers. The antioxidant (0.05 - 0.2 parts by weight) selects natural antioxidants such as ascorbyl palmitate and rosemary extract. The antioxidant can prevent the oxidation of nutritional components during storage and extend the shelf life of the product. Natural antioxidants have the advantages of high safety and being beneficial to human health, meeting the requirements of modern consumers for the safety of food additives. The anticaking agent (0.1 - 0.5 parts by weight) such as silicon dioxide can prevent the chicken essence from caking during storage, keep the chicken essence in a loose state, improve the fluidity and use convenience of the product. The addition amount of the anticaking agent needs to be reasonably adjusted according to the characteristics of the product and storage conditions to ensure that the chicken essence does not cake during storage and use. Preferably, the mass ratio of ginger powder, garlic powder, white pepper powder, star anise powder, and cinnamon powder in the spice is 1:1:1:0.8:0.8.

[0020] According to another aspect of the present invention, a preparation method of a nutrient-fortified chicken essence is provided, and the preparation method includes the following steps: Stew the chicken at 120 - 130 °C under a pressure condition of 0.15 - 0.2 MPa for 1 - 2 hours, filter and concentrate to prepare chicken extract; Use papain to enzymatically hydrolyze the ground chicken bones at 50 - 60 °C for 3 - 5 hours, then inactivate the enzyme, and then filter to remove the residue to prepare chicken bone extract; Weigh the raw materials according to the following formula and mix them to obtain a raw material mixture: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of sodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of a nutritional fortifier, which includes vitamins, minerals, and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spices; 0.05 - 0.2 part by weight of an antioxidant; and 0.1 - 0.5 part by weight of an anticaking agent; and granulate the raw material mixture.

[0021] Specifically, according to the technical solution of the present invention, wash the fresh chicken, remove the fat and impurities on the surface, and cut it into pieces of appropriate size. Put the chicken pieces into a pressure cooker and add an appropriate amount of water according to the ratio of chicken to water of 1:(3 - 5). Stew for 1 - 2 hours under the pressure conditions of 120 - 130°C and 0.15 - 0.2 MPa. The high-temperature and high-pressure environment can accelerate the dissolution of nutrients and flavor substances in the chicken, making the taste of the chicken extract more intense. After the stewing is completed, filter the chicken soup through a filtering device to remove the chicken residues and obtain a preliminary chicken extract. Then, subject the preliminary extract to vacuum concentration to make the solid content reach 40 - 50% and obtain a concentrated chicken extract. Vacuum concentration can be carried out at a relatively low temperature, reducing the loss of nutrients and at the same time increasing the concentration of the extract.

[0022] In addition, wash the chicken bones, break them into small pieces to increase the surface area for enzymatic hydrolysis. Put the chicken bone pieces into a reaction kettle, add an appropriate amount of water according to the ratio of chicken bones to water of 1:(4 - 6), and add 0.1 - 0.3% of papain based on the mass of the chicken bones. Hydrolyze at 50 - 60°C for 3 - 5 hours. Papain can specifically decompose the proteins in the chicken bones, convert them into small-molecule peptides and amino acids, and improve the utilization rate of nutrients in the chicken bones. After the enzymatic hydrolysis is completed, raise the temperature in the reaction kettle to 90 - 100°C and maintain it for 10 - 15 minutes to inactivate the papain and prevent the enzyme from continuing to act and causing instability in the product quality. Then, filter the enzymatic hydrolysate through a filtering device to remove the chicken bone residues and obtain a preliminary chicken bone extract. Subject the preliminary extract to vacuum concentration to make the solid content reach 30 - 40% and obtain a concentrated chicken bone extract.

[0023] Preferably, the preparation method of the nutrient - fortified chicken essence according to the present invention further includes a pretreatment step of the nutrient fortifier. Specifically, the vitamin mixture is premixed with an appropriate amount of starch. Starch can act as a carrier, reducing the interaction between vitamins and improving the stability of vitamins. At the same time, starch can also make vitamins more evenly distributed in the chicken essence, improving the quality stability of the product. Then, the mineral mixture is dissolved in an appropriate amount of water to form a mineral solution. This can make the minerals better dispersed in the chicken essence and improve the absorption and utilization rate of minerals.

[0024] Subsequently, accurately weigh the concentrated chicken extract, concentrated chicken bone extract, disodium 5'-ribonucleotide, monosodium glutamate, starch, edible salt, granulated sugar, spices, antioxidant, anticaking agent, and the pretreated nutrient fortifier and γ-aminobutyric acid according to the formula. Preferably, first add the other raw materials except γ-aminobutyric acid into the mixing equipment and stir at a stirring speed of 120 - 180 revolutions per minute at room temperature for 15 - 25 minutes to preliminarily mix the raw materials evenly. Then add γ-aminobutyric acid and continue to stir for 10 - 15 minutes to ensure that all raw materials are fully mixed evenly. The control of the stirring speed and time is crucial for the uniform mixing of the raw materials, and appropriate stirring conditions can ensure the quality consistency of the chicken essence product.

[0025] Finally, granulate the mixed material through a granulator. The extrusion granulation method is adopted, and the aperture of the granulation die is 1 - 3 mm to make particles with a particle size of 1 - 3 mm. Appropriate amount of water can be added as needed during the granulation process to ensure the forming effect of the particles. The granulated particles have good fluidity and solubility, which are convenient for storage and use. Put the granulated particles into a fluidized bed dryer and dry them at a temperature of 60 - 80°C to reduce the moisture content of the particles to 3 - 5%. The drying process can remove the moisture in the particles, extend the shelf life of the product, and at the same time ensure the quality stability of the product.

[0026] Compared with the prior art in this field, the advantages of the present invention are as follows: 1. Add a variety of nutrient fortifiers, including various vitamins, minerals and dietary fiber. The vitamins are proportioned according to the daily nutritional requirements of the human body, and the minerals are added in the form of organic salts or chelates to improve the absorption and utilization rate, meeting the nutritional needs of different populations, such as children's growth and development, adults' daily supplement, and the special mineral needs of the elderly, etc., overcoming the problem of single nutrition of traditional chicken essence. 2. Use high-quality chicken and chicken bone extracts as the main raw materials, combined with umami substances such as disodium 5'-ribonucleotide and monosodium glutamate, as well as a variety of spices to synergistically enhance the overall flavor, making the chicken essence have a rich chicken flavor and mellow umami, effectively improving the taste of dishes, and being superior to some existing products with poor flavor. 3. During the preparation process, pre-treat the nutritional fortifier, add natural antioxidants, and reasonably control the process temperature, such as the granulation drying temperature, to reduce the loss and oxidation of nutrients during processing and storage, ensure the nutritional efficacy of the product, and solve the problem of unstable nutritional components in some chicken essence products; 4. Add anti-caking agents to prevent caking and ensure the convenience of the product during storage and use; strictly control the process parameters throughout the preparation process to ensure stable product quality, uniform particles, and good solubility, thus improving the overall quality of the product. Specific Embodiments

[0027] It should be understood that without departing from the scope or spirit of the present disclosure, those skilled in the art can conceive of and modify various other embodiments according to the teachings of this specification. Therefore, the following specific embodiments are not restrictive in nature.

[0028] The following examples are intended to illustrate the present disclosure by way of example and not by way of limitation.

[0029] A nutritionally fortified chicken essence, which is made from the following raw materials: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of monosodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of nutritional fortifier, which contains vitamins, minerals, and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spices; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anti-caking agent.

[0030] Specifically, for the nutritionally fortified chicken essence, the chicken extract is prepared by the following method: stew the chicken at 120 - 130 °C and a pressure of 0.15 - 0.2 MPa for 1 - 2 hours.

[0031] Specifically, for the nutritionally fortified chicken essence, the chicken bone extract is prepared by the following method: use papain to enzymatically hydrolyze the ground chicken bones at 50 - 60 °C for 3 - 5 hours, then inactivate the enzyme, and then filter to remove the residue.

[0032] Specifically, for the nutrient - fortified chicken essence, the starch is one or more of corn starch, potato starch, or tapioca starch.

[0033] Specifically, for the nutrient - fortified chicken essence, the nutrient fortifier contains 0.5 - 2 parts by weight of vitamins, 1 - 3 parts by weight of minerals, and 2 - 5 parts by weight of dietary fiber.

[0034] Specifically, for the nutrient - fortified chicken essence, the vitamins contain 0.1 - 0.15 parts by weight of vitamin A, 0.05 - 0.08 parts by weight of vitamin B1, 0.5 - 0.7 parts by weight of vitamin C, 0.1 - 0.15 parts by weight of vitamin D, and 0.195 - 0.332 parts by weight of vitamin E.

[0035] Specifically, for the nutrient - fortified chicken essence, the minerals contain one or more of calcium, iron, zinc, and magnesium in the form of organic salts or chelates.

[0036] Specifically, for the nutrient - fortified chicken essence, the calcium in the minerals exists in the form of calcium citrate, the iron exists in the form of ferrous fumarate, the zinc exists in the form of zinc gluconate, and the magnesium exists in the form of magnesium citrate.

[0037] Specifically, for the nutrient - fortified chicken essence, the dietary fiber is inulin or fructooligosaccharide.

[0038] Specifically, for the nutrient - fortified chicken essence, the spice is composed of ginger powder, garlic powder, white pepper powder, star anise powder, and cinnamon powder.

[0039] Specifically, for the nutrient - fortified chicken essence, the mass ratio of ginger powder, garlic powder, white pepper powder, star anise powder, and cinnamon powder in the spice is 1:1:1:0.8:0.8.

[0040] Specifically, for the nutrient - fortified chicken essence, the antioxidant is one or more of vitamin C palmitate or rosemary extract.

[0041] Specifically, for the nutrient - fortified chicken essence, the anticaking agent is silicon dioxide.

[0042] Specifically, for the nutrient - fortified chicken essence, the nutrient - fortified chicken essence is in the form of particles with a particle size of 1 - 3 mm.

[0043] Also included is the preparation method of the nutrient - fortified chicken essence according to any one of the above, and the preparation method includes the following steps: Stew the chicken at 120 - 130 °C under a pressure condition of 0.15 - 0.2 MPa for 1 - 2 hours, filter and concentrate to prepare chicken extract; Use papain to enzymatically hydrolyze the ground chicken bones at 50 - 60 °C for 3 - 5 hours, then inactivate the enzyme, and then filter to remove the residue to prepare chicken bone extract; Weigh the raw materials according to the following formula and mix them to obtain a raw material mixture: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of monosodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of nutritional fortifier, the nutritional fortifier includes vitamins, minerals and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spices; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anticaking agent; Granulate the raw material mixture.

[0044] Specifically, in the preparation method of the nutrient-fortified chicken essence, when preparing the chicken extract, the weight ratio of chicken to water is 1:(3 - 5), and this ratio can fully integrate the nutrition and flavor of chicken into the soup.

[0045] Specifically, in the preparation method of the nutrient-fortified chicken essence, when preparing the chicken bone extract, the addition amount of papain is 0.1 - 0.3% of the weight of the ground chicken bones to ensure the enzymatic hydrolysis effect.

[0046] Specifically, in the preparation method of the nutrient-fortified chicken essence, the way to inactivate papain is to heat the enzymatic hydrolysate to 90 - 100 °C and keep it for 10 - 15 minutes.

[0047] Specifically, in the preparation method of the nutrient-fortified chicken essence, when concentrating the chicken extract, it is concentrated to a solid content of 40 - 50%; the chicken bone extract is concentrated to a solid content of 30 - 40%.

[0048] Specifically, in the preparation method of the nutrient-fortified chicken essence, when mixing the raw materials after weighing, first mix the other raw materials except γ-aminobutyric acid for 15 - 25 minutes, and then add γ-aminobutyric acid and continue to mix for 10 - 15 minutes to ensure uniform mixing.

[0049] Specifically, in the preparation method of the nutrient-fortified chicken essence, the mixing is carried out under the condition that the stirring speed is 120 - 180 revolutions per minute.

[0050] Specifically, in the preparation method of the nutrient-fortified chicken essence, when granulating, the extrusion granulation method is used, and the aperture of the granulation die is 1 - 3 mm.

[0051] Specifically, for the preparation method of the nutrient - fortified chicken essence described above, after granulation, it further includes a drying step. The drying temperature is 60 - 80°C, and it is dried until the moisture content of the chicken essence is 3 - 5% by weight.

[0052] Specifically, for the preparation method of the nutrient - fortified chicken essence described above, the dried chicken essence also needs to be screened to remove particles with particle sizes not within the range of 1 - 3 mm.

[0053] Specifically, for the preparation method of the nutrient - fortified chicken essence described above, all the equipment used in the preparation process needs to be cleaned and disinfected before use. The disinfection method is to wipe with 75% alcohol or sterilize with high - temperature steam.

[0054] The present invention will be described in more detail below in conjunction with embodiments. It should be noted that these descriptions and embodiments are for the convenience of understanding the present invention rather than limiting the present invention. The protection scope of the present invention shall be subject to the appended claims.

[0055] Preparation Example 1 (Preparation of Chicken Extract) First, select fresh and high - quality chicken breast and chicken leg meat, wash and cut them into small pieces of 2 - 3 cubic centimeters. Put the cut chicken and deionized water in a pressure cooker at a ratio of 1:4, and stew at 125°C and 0.18 MPa for 1.5 hours. After stewing and cooling, filter successively through 2 - 3 - millimeter and 0.5 - 1 - millimeter aperture filters. Finally, transfer the filtered chicken soup to a vacuum concentration device and concentrate it at 0.08 MPa and 55°C until the solid content reaches 45%. The obtained chicken extract has a golden color, a strong meaty aroma, and a rich umami taste, and is a high - quality raw material for preparing nutrient - fortified chicken essence.

[0056] Preparation Example 2 (Preparation of Chicken Bone Extract) First, select fresh and clean chicken bones, wash and break them into smaller pieces. Add them to a reaction vessel at a ratio of chicken bones to water of 1:5, and add 0.2% of papain (Nanning Jevoli Bioproducts Co., Ltd.) based on the mass of the chicken bones. Enzymatically hydrolyze at 55°C for 4 hours to fully release the nutrients in the chicken bones. After the enzymatic hydrolysis is completed, quickly heat to about 95°C and keep it for 12 minutes to inactivate the enzyme. Then filter to remove the residue. Finally, concentrate the filtrate under reduced pressure to increase the solid content to 35%. The obtained chicken bone extract is rich in nutrients such as collagen, calcium, and phosphorus, adding rich flavor and high nutritional value to the nutrient - fortified chicken essence.

[0057] Example 1 Prepare disodium ribonucleotides, monosodium glutamate, corn starch, table salt, white sugar, ginger powder, garlic powder, white pepper powder, star anise powder, cinnamon powder, vitamin C palmitate, silicon dioxide (particle size of about 50 nm), γ-aminobutyric acid, vitamin mixture (including vitamin A, vitamin B, vitamin C, vitamin D, vitamin E), and mineral mixture (including calcium citrate, calcium lactate, ferrous fumarate and zinc gluconate, magnesium citrate).

[0058] Weigh a vitamin mixture (comprising 0.1 parts by weight of vitamin A, 0.08 parts by weight of vitamin B1, 0.7 parts by weight of vitamin C, 0.1 parts by weight of vitamin D and 0.19 parts by weight of vitamin E), fully premix it with 1 part by weight of corn starch, so that the vitamins are evenly attached to the starch carrier, reduce the interaction between vitamins, and improve stability. Weigh 1.5 parts by weight of a mineral mixture (comprising an equal amount of calcium lactate, ferrous fumarate, zinc gluconate and magnesium citrate), dissolve it in an appropriate amount of water, stir evenly to form a mineral solution, facilitate subsequent uniform dispersion in chicken essence, and improve absorption and utilization.

[0059] Weigh 25 parts by weight (in terms of solid content) of the concentrated chicken extract prepared above, 15 parts by weight (in terms of solid content) of the concentrated chicken bone extract prepared above, 1 part by weight of disodium ribonucleotide, 10 parts by weight of sodium glutamate, 15 parts by weight of corn starch, 8 parts by weight of edible salt, 3 parts by weight of white granulated sugar, 0.5 parts by weight of ginger powder, 0.5 parts by weight of garlic powder, 0.5 parts by weight of white pepper powder, 0.5 parts by weight of star anise powder, 0.5 parts by weight of cinnamon powder, 0.1 parts by weight of vitamin C palmitate, 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab), 0.3 parts by weight of silicon dioxide, and pretreated vitamin mixture and mineral solution, and add a mixing device. At room temperature, stir at a stirring speed of 150 rpm for 20 minutes to make the raw materials preliminarily mixed evenly. Then add 0.5 parts by weight of γ-aminobutyric acid and continue stirring for 12 minutes to ensure that all raw materials are fully mixed evenly.

[0060] Then, the mixed material is passed through an extrusion granulator and granulated using a die with a hole diameter of 2 mm to form granules with a particle size of about 2 mm. During the granulation process, water is sprayed appropriately to ensure the granulation effect. The granules are placed in a fluidized bed dryer and dried at a temperature of 70°C to reduce the moisture content to 4%. Thus, a nutritionally enhanced chicken essence is prepared.

[0061] The nutritionally enhanced chicken essence prepared in Example 1 was tested according to the methods for testing flavor, nutritional component stability and product solubility described in detail above.

[0062] Example 2 A nutrient - fortified chicken essence is prepared in a similar manner to Example 1, except that the following ratios are adopted: 30 parts by weight of chicken extract; 18 parts by weight of chicken bone extract; 1 part by weight of disodium 5'-ribonucleotide; 10 parts by weight of monosodium glutamate; 15 parts by weight of starch; 0.1 part by weight of vitamin A, 0.08 part by weight of vitamin B1, 0.7 part by weight of vitamin C, 0.1 part by weight of vitamin D and 0.19 part by weight of vitamin E; 1.5 parts by weight of a mineral mixture (containing equal amounts of calcium citrate, calcium lactate, ferrous fumarate, zinc gluconate and magnesium citrate); 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab); 1 part by weight of γ - aminobutyric acid; 5 parts by weight of edible salt; 3 parts by weight of granulated sugar; 0.5 part by weight of ginger powder, 0.5 part by weight of garlic powder, 0.5 part by weight of white pepper powder, 0.5 part by weight of star anise powder, 0.5 part by weight of cinnamon powder, 0.1 part by weight of vitamin C palmitate; and 0.3 part by weight of silicon dioxide.

[0063] According to the methods for flavor, nutritional component stability and product solubility testing described in detail above, the nutrient - fortified chicken essence prepared in Example 2 is tested.

[0064] Comparative Example 1 A nutrient - fortified chicken essence is prepared in a similar manner to Example 1, except that γ - aminobutyric acid is not added.

[0065] Comparative Example 2 A nutrient - fortified chicken essence is prepared in a similar manner to Example 1, except that the amount of γ - aminobutyric acid is changed from 0.5 part by weight to 2 parts by weight.

[0066] Comparative Example 3 A nutrient - fortified chicken essence is prepared in a similar manner to Example 1, except that no nutrient fortifiers are added (including 0.1 part by weight of vitamin A, 0.08 part by weight of vitamin B1, 0.7 part by weight of vitamin C, 0.1 part by weight of vitamin D and 0.19 part by weight of vitamin E, 1.5 parts by weight of a mineral mixture (containing equal amounts of calcium lactate, ferrous fumarate, zinc gluconate and magnesium citrate) and 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab).

[0067] Comparative Example 4 A nutrient - fortified chicken essence is prepared in a similar manner to Example 1, except that 1.5 parts by weight of a mineral mixture (containing equal amounts of calcium lactate, ferrous fumarate, zinc gluconate and magnesium citrate) is replaced by 1.5 parts by weight of an inorganic salt mineral mixture (containing equal amounts of calcium chloride, sodium ferrocyanide, zinc sulfate and magnesium sulfate heptahydrate).

[0068] Description of the detection method: In the present invention, unless otherwise specified, the reagents used are all commercially available products and are used directly without further purification treatment.

[0069] Testing method According to the methods described in detail below, the flavor, nutritional component stability, and product solubility of the nutrient - fortified chicken essence prepared in the following examples and comparative examples were tested respectively.

[0070] Flavor test Thirty professional food tasters were invited to participate in the test. The test was carried out in a dedicated sensory evaluation laboratory. The laboratory environment was kept quiet and odorless, the temperature was controlled at 22 - 25 °C, and the relative humidity was maintained at 45% - 55%. Take 5 g of each chicken essence sample and add them to 100 ml of hot water at 90 - 95 °C respectively, stir evenly to fully dissolve the chicken essence, simulating the usage scenario of chicken essence in cooking. The tasters evaluated in the order of umami taste, meaty flavor, aroma richness, and taste coordination.

[0071] Result evaluation grades Excellent: The chicken essence performs excellently in terms of umami taste, meaty flavor, aroma richness, and taste coordination. The umami taste is strong and mellow, the meaty flavor is real and intense, the aroma is rich and diverse, the various aromas blend with each other and are distinct in layers, the taste is coordinated and balanced, without any strange smell or abrupt taste; Good: The flavor of the chicken essence is basically acceptable, with a certain umami taste and meaty flavor, but the flavor is relatively weak, the aroma richness is insufficient, the taste coordination is average, and there may be some problems with unbalanced taste; Poor: The flavor of the chicken essence has obvious defects, with weak umami taste and meaty flavor, single or almost no aroma, poor taste coordination, and strange smell or seriously unbalanced taste.

[0072] Nutritional component stability test Simulate an accelerated aging environment and place the samples in a constant temperature and humidity chamber at 37 °C and 75% relative humidity. Set the storage time to 6 months. During this period, regularly observe the changes in the appearance and state of the samples and record relevant information. After the storage period ends, detect the vitamin and mineral contents in each sample. For vitamin detection, high - performance liquid chromatography (HPLC) is used to determine the contents of various vitamins. For mineral content detection, atomic absorption spectrometry (AAS) or inductively coupled plasma mass spectrometry (ICP - MS) is used to determine the contents of mineral elements such as calcium, iron, zinc, and magnesium.

[0073] Then, according to the contents of nutrients in the samples before and after storage detected, calculate the retention rate of nutrients. The calculation formula is: Nutrient retention rate = (Nutrient content after storage ÷ Nutrient content before storage) × 100%. Calculate the retention rates of various vitamins and minerals in each sample respectively, and record the data.

[0074] Result evaluation grade Excellent (vitamin retention rate ≥ 90%, mineral retention rate ≥ 95%): It indicates that under the accelerated aging storage conditions, the sample has less nutrient loss, and the pretreatment method of nutrient fortifier and measures such as adding antioxidants have significant protective effects on nutrients; Good (80% ≤ vitamin retention rate < 90%, 90% ≤ mineral retention rate < 95%): It shows that the nutrient stability of the sample is relatively good. Although there is a certain degree of nutrient loss, it is still within an acceptable range; Poor (vitamin retention rate < 80%, mineral retention rate < 90%): It shows that the nutrient stability of the sample is poor, and under the accelerated aging storage conditions, the nutrient loss is serious.

[0075] Product solubility test Accurately weigh 1 g of each chicken essence sample respectively and place them in clean, dry and clearly marked 100 mL beakers. However, in the beaker containing 1 g of chicken essence sample, slowly pour 100 mL of deionized water that has been thermostatically controlled at 25°C, and keep the water flow rate uniform and stable to avoid splashing or uneven distribution of the sample caused by the water flow impact. After adding water, immediately use a glass rod to stir the solution at a constant speed (about 2 - 3 circles per second) in the same direction. Start the stopwatch from the moment of adding water, and at the same time closely observe the dissolution of chicken essence in water. When no obvious solid particles can be seen with the naked eye in the solution and the solution presents a uniform state, stop timing and record the time required for complete dissolution. During the observation process, if it is found that there are particles precipitating at the bottom of the beaker or suspended in the solution, it is regarded as not completely dissolved.

[0076] Result evaluation grade Excellent: The chicken essence completely dissolves within 60 seconds, and the solution is clear and transparent without any precipitation or turbidity; Good: The complete dissolution time is between 60 - 90 seconds, and the solution is slightly turbid but without obvious precipitation; Poor: It still fails to completely dissolve after more than 90 seconds, the solution is significantly turbid and there is more precipitation.

[0077] Table 1 Test results of Examples 1 - 2 and Comparative Examples 1 - 4 Sample Flavor Vitamin retention rate (%) Mineral retention rate (%) Complete dissolution time (s) Example 1 Excellent 86.5 92.5 31 Example 2 Excellent 88.9 94.2 29 Comparative Example 1 Poor (weak meat flavor) 65.4 71.1 38 Comparative Example 2 Poor (with a little off-flavor) 85.3 88.1 41 Comparative Example 3 Good - - 39 Comparative Example 4 Good 78.2 85.7 42 Note: No nutrient fortifier was added in Comparative Example 3, so relevant nutrient retention rate detection was not carried out.

[0078] From the flavor evaluation results, it can be seen that the nutritionally fortified chicken essence prepared in Example 1 and Example 2 is superior to Comparative Examples 1-4 in various flavor indicators. In Comparative Example 3, no nutritional fortifier was added, and its flavor was relatively single, and the richness of umami and meat flavor was not as good as that of the products in Example 1 and 2. Although a nutritional fortifier was added in Comparative Example 4, the minerals were added in the form of inorganic salts, which affected the flavor of the product to a certain extent, and the overall flavor performance was not as good as that of Example 1 and Example 2.

[0079] It can be known from the test results that the retention rates of nutritional components in Example 1 and Example 2 are relatively high, indicating that the pretreatment method of the nutritional fortifier and the measures such as adding antioxidants adopted in the present invention effectively improve the stability of nutritional components during storage. In Comparative Example 4, since the minerals were added in the form of inorganic salts, the mineral retention rate was lower than that of the products in the examples, and the vitamin retention rate was also relatively low, indicating that the minerals in the form of inorganic salts are not conducive to the stable preservation of nutritional components.

[0080] From the solubility test results, the chicken essence prepared in Example 1 and Example 2 has good solubility, and compared with the products of Comparative Examples 1-4, the dissolution rate is faster. This benefits from the reasonable control of process parameters in the preparation process of the present invention, making the product particles uniform and more easily dissolved in water, which is convenient for consumers to use.

[0081] In addition, from the flavor test results, the flavor evaluation of Example 1 is "excellent", with rich and mellow umami, real and strong meat flavor, rich aroma and harmonious taste. In Comparative Example 1, γ-aminobutyric acid was not added, and the flavor evaluation was "poor", with weak meat flavor. In Comparative Example 2, the addition amount of γ-aminobutyric acid was 2 parts by weight (far exceeding 0.5 parts by weight in Example 1), and there was a slight strange smell, and the flavor was also "poor". This shows that the addition of γ-aminobutyric acid can significantly improve the flavor of chicken essence. An appropriate amount of γ-aminobutyric acid (such as the addition amount in Example 1) can synergistically act with other raw materials to enhance the coordination of meat flavor and overall flavor; the lack of γ-aminobutyric acid will lead to insufficient flavor, and excessive addition will destroy the flavor balance and produce bad taste.

[0082] In the nutritional component stability test, the vitamin retention rate of Example 1 was 86.5%, and the mineral retention rate was 92.5%. In Comparative Example 1, γ-aminobutyric acid was not added, and the nutritional component retention rate was not detected. The vitamin retention rate of Comparative Example 2 was 85.3%, and the mineral retention rate was 88.1%, both of which were lower than that of Example 1. This shows that γ-aminobutyric acid helps to improve the stability of nutritional components. Without being bound by theory, it is speculated that its antioxidant and metal ion chelating properties can reduce the oxidative damage and degradation reactions of nutritional components during processing and storage, and ensure the nutritional efficacy of chicken essence.

[0083] The product solubility test shows that the complete dissolution time of Example 1 is 31 seconds. In Comparative Example 1, γ-aminobutyric acid was not added, and the dissolution time was 38 seconds; in Comparative Example 2, an excessive amount of γ-aminobutyric acid was added, and the dissolution time was 41 seconds. This indicates that γ-aminobutyric acid can improve the solubility of chicken essence. It can change the surface properties of chicken essence particles, reduce the intermolecular interaction force, and make the chicken essence have better dispersibility and faster dissolution rate in water. However, excessive addition of γ-aminobutyric acid will have a negative impact on the dissolution performance of the product, resulting in a slower dissolution rate.

[0084] Although specific embodiments have been shown and described in the present invention, those skilled in the art will understand that various alternative and / or equivalent embodiments may be used in place of the embodiments shown and described without departing from the scope of the present invention. This application is intended to cover any modifications or variations of the embodiments discussed in the present invention. Those skilled in the art should understand that various modifications and changes can be made without departing from the scope of the present invention. Such modifications and changes are intended to fall within the scope of the present invention as defined by the appended claims.

Claims

1. A nutrient-fortified chicken essence, characterized in that, The nutrient - fortified chicken essence is made from the following raw materials: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of sodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of nutrient fortifier, the nutrient fortifier comprising vitamins, minerals and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spice; 0.05 - 0.2 part by weight of antioxidant; and 0.1 - 0.5 part by weight of anticaking agent.

2. The nutrient-fortified chicken essence according to claim 1, characterized in that, The chicken extract is prepared by the following method: stewing chicken at 120 - 130 °C under a pressure of 0.15 - 0.2 MPa for 1 - 2 hours; and / or the chicken bone extract is prepared by the following method: enzymatically hydrolyzing the ground chicken bones with papain at 50 - 60 °C for 3 - 5 hours, then inactivating the enzyme, and then filtering to remove the residue.

3. The nutrient-fortified chicken essence according to claim 1, characterized in that, The starch is one or more of corn starch, potato starch or tapioca starch.

4. The nutrient-fortified chicken essence according to claim 1, wherein The nutrient fortifier comprises 0.5 - 2 parts by weight of vitamins, 1 - 3 parts by weight of minerals and 2 - 5 parts by weight of dietary fiber.

5. The nutrient-fortified chicken essence according to claim 1, wherein The vitamins comprise 0.1 - 0.15 part by weight of vitamin A, 0.05 - 0.08 part by weight of vitamin B1, 0.5 - 0.7 part by weight of vitamin C, 0.1 - 0.15 part by weight of vitamin D and 0.195 - 0.332 part by weight of vitamin E.

6. The nutrient-fortified chicken essence according to claim 1, characterized in that, The minerals comprise one or more of calcium, iron, zinc and magnesium in the form of organic salts or chelates; and / or the dietary fiber is inulin or fructooligosaccharide.

7. The nutrient-fortified chicken essence according to claim 1, characterized in that, The spice consists of ginger powder, garlic powder, white pepper powder, star anise powder and cinnamon powder.

8. The nutrient-fortified chicken essence according to claim 1, characterized in that, The antioxidant is one or more of ascorbyl palmitate or rosemary extract; and / or the anticaking agent is silica.

9. The nutrient-fortified chicken essence according to claim 1, characterized in that, The nutrient - fortified chicken essence is in the form of particles with an average particle size of 1 - 3 mm.

10. A method for preparing the nutrient-fortified chicken essence according to any one of claims 1-9, characterized in that, The preparation method comprises the following steps: Stewing chicken at 120 - 130 °C under a pressure of 0.15 - 0.2 MPa for 1 - 2 hours, filtering and concentrating to prepare chicken extract; Enzymatically hydrolyzing the ground chicken bones with papain at 50 - 60 °C for 3 - 5 hours, then inactivating the enzyme, and then filtering to remove the residue to prepare chicken bone extract; Weighing and mixing the raw materials according to the following formula to obtain a raw material mixture: 20 - 35 parts by weight of chicken extract; 10 - 20 parts by weight of chicken bone extract; 0.5 - 2 parts by weight of disodium 5'-ribonucleotide; 5 - 15 parts by weight of sodium glutamate; 10 - 20 parts by weight of starch; 3.5 - 10 parts by weight of nutrient fortifier, the nutrient fortifier comprising vitamins, minerals and dietary fiber; 0.2 - 1 part by weight of γ-aminobutyric acid; 5 - 10 parts by weight of edible salt; 2 - 5 parts by weight of granulated sugar; 1 - 3 parts by weight of spice; 0.05 - 0.2 parts by weight of an antioxidant; and 0.1 - 0.5 parts by weight of an anti-caking agent; and granulating the raw material mixture.