CN102630921A - Chicken essence seasoning and preparation method thereof - Google Patents
Chicken essence seasoning and preparation method thereof Download PDFInfo
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- CN102630921A CN102630921A CN2012101167332A CN201210116733A CN102630921A CN 102630921 A CN102630921 A CN 102630921A CN 2012101167332 A CN2012101167332 A CN 2012101167332A CN 201210116733 A CN201210116733 A CN 201210116733A CN 102630921 A CN102630921 A CN 102630921A
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Abstract
The invention discloses a chicken essence seasoning which comprises the following ingredients: sodium glutamate, edible salt, white granulated sugar, rice, edible essence, spices and eggs. The invention also discloses a preparation method of the chicken essence seasoning. The preparation method of the chicken essence seasoning provided by the invention overcomes the defects of high cost, low color strength and poor stability of the existing chicken essence seasoning and can be used for overcoming the harmful influence from a coloring agent. The chicken essence seasoning provided by the invention can not only be used for cooking dishes, but also as a seasoning widely used for food processing, thus well satisfying the requirement of consumers.
Description
Technical field
The present invention relates to a kind of chickens' extract flavoring, the invention still further relates to the preparation method of described chickens' extract flavoring.
Background technology
Colouring agent is the food additives that generally use in the chickens' extract flavoring, and it comprises synthetic food color and common natural colouring matter.Synthetic food color extract from coal tar, and is with low cost, strong coloring force, but its security receives people's query day by day, uses to receive more and more strict restriction.Cost is higher, tinting strength, tinting power is lower, the problem of poor stability and common natural colouring matter has, and brings bad influence for the stability of product.
Summary of the invention
Technical problem to be solved by this invention is to overcome that the synthetic food color security common natural colouring matter cost low and that use that existing chickens' extract flavoring uses is higher, tinting strength, tinting power is lower, the defective of poor stability; A kind of chickens' extract flavoring and preparation method thereof is provided; This chickens' extract flavoring can not only be used for the dish culinary art can be widely used in food processing as flavoring again; Have the characteristics that security is good, stability is high simultaneously, can satisfy the demands of consumers well.
To achieve these goals, the present invention can take following technical proposals:
One aspect of the present invention the invention provides a kind of chickens' extract flavoring, it is characterized in that it comprises following compositions: sodium glutamate, edible salt, white granulated sugar, rice, flavoring essence, spice, egg.
As a kind of preferred version of the present invention, the content range of described sodium glutamate is 20% ~ 36%, and the content range of described edible salt is 39% ~ 50%; The content range of described white granulated sugar is 1% ~ 2%; The content range of described rice is 9% ~ 20%, and the content range of described flavoring essence is 0.01% ~ 0.3%, and the content range of described spice is 4% ~ 8%; The content range of described egg is 11% ~ 20%, and described percentage is mass percent.
As the further preferred version of the present invention, described flavoring essence comprises in disodium 5 '-ribonucleotide, essence, the chicken powder one or more.
As the further preferred version of the present invention, described spice comprises in green onion, garlic, the ginger one or more.
As the present invention's preferred version further; Described chickens' extract flavoring is made up of following compositions: 22.5% ~ 30.5% sodium glutamate, 40% ~ 48% edible salt, 1.2% ~ 1.8% white granulated sugar, 10% ~ 19% rice, 0.05% ~ 0.25% flavoring essence, 4.5% ~ 7% spice, egg 12% ~ 18.5%, described percentage is mass percent.
As another aspect of the present invention, the present invention also provides a kind of preparation method of above-mentioned chickens' extract flavoring, and concrete steps are following:
(1) sodium glutamate, edible salt, white granulated sugar, rice are mixed and pulverizing; Egg shells and stays egg liquid subsequent use; The spice peeling is cleaned;
(2) the egg liquid after sodium glutamate, edible salt, white granulated sugar, rice and the egg after will pulverizing shells, and the spice after cleaning mixes and stirs, and becomes liquid material;
(3) the liquid state material is processed the homogeneous granules material with granulator;
(4) particulate material that makes being carried out dry sterilization with the dry sterilization device gets final product.
The invention has the beneficial effects as follows: chickens' extract flavoring of the present invention has added spice and flavoring essence in preparation, and by above-mentioned preferred version allotment, makes that the chicken flavor is strong, and mouthfeel is mellow, and flavour is delicious.Chickens' extract flavoring of the present invention has also used garlic, green onion can be effectively antibacterial, reaches natural and safe health.And raw material availability is high, can effectively reduce cost, and its total preparation cost meets the ready market price requirement, satisfies commercial production and uses.
Description of drawings
Fig. 1 is the manufacture craft flow chart of chickens' extract flavoring of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and preferred embodiment the present invention is further described.
Embodiment 1
Prescription: sodium glutamate 20%, edible salt 45%, white granulated sugar 1%, rice 10%, flavoring essence 0.2%, spice 4%, egg 19.8%; Described percentage is mass percent; Described flavoring essence is selected disodium 5 '-ribonucleotide, essence, chicken powder for use; Three's weight ratio is 1:1:1, and described spice is selected green onion, garlic for use, and the weight ratio of the two is 1:1.
With reference to shown in Figure 1, concrete step of preparation process is following:
(1) sodium glutamate, edible salt, white granulated sugar, rice are mixed and pulverizing; Egg shells and stays egg liquid subsequent use; The spice peeling is cleaned;
(2) the egg liquid after sodium glutamate, edible salt, white granulated sugar, rice and the egg after will pulverizing shells, and the spice after cleaning mixes and stirs, and becomes liquid material;
(3) the liquid state material is processed the homogeneous granules material with granulator;
(4) particulate material that makes being carried out dry sterilization with the dry sterilization device gets final product.
Embodiment 2
Prescription: sodium glutamate 28%, edible salt 42%, white granulated sugar 1.61%, rice 10.38%, flavoring essence 0.01%, spice 7%, egg 11%; Described percentage is mass percent; Described flavoring essence is selected disodium 5 '-ribonucleotide, chicken powder for use; The weight ratio of the two is 1:1, and described spice is selected green onion, garlic, ginger for use, and three's weight ratio is 1:1:1.
With reference to shown in Figure 1, concrete step of preparation process is with embodiment 1.
Embodiment 3
Prescription: sodium glutamate 32%, edible salt 41%, white granulated sugar 1.7%, rice 10%, flavoring essence 0.3%, spice 4%, egg 11%; Described percentage is mass percent; Described flavoring essence is selected essence, chicken powder for use, and the weight ratio of the two is 1:1, and described spice is selected garlic for use.
With reference to shown in Figure 1, concrete step of preparation process is with embodiment 1.
Embodiment 4
Prescription: sodium glutamate 21%, edible salt 39%, white granulated sugar 2%, rice 12%, flavoring essence 0.3%, spice 7.7%, egg 18%; Described percentage is mass percent; Described flavoring essence is selected disodium 5 '-ribonucleotide for use; Described spice is selected garlic, ginger for use, and the weight ratio of the two is 1:1.
With reference to shown in Figure 1, concrete step of preparation process is with embodiment 1.
Finished product to preparing among above-mentioned each embodiment is measured, and measures result such as following table:
| ? | Outward appearance | Delicate flavour | Fragrance |
| Embodiment 1 | Faint yellow | Very light | Very light chicken fragrance |
| Embodiment 2 | Golden yellow | Very bright | Pure chicken fragrance |
| Embodiment 3 | Yellow | Bright | Light slightly chicken fragrance |
| Embodiment 4 | Faint yellow | Very light | Very light chicken fragrance |
Can find out that from last table add chickens' extract flavoring of the present invention and make that the chicken flavor is strong, mouthfeel is mellow, flavour is delicious, and raw material availability is high, can effectively reduce cost, and its total preparation cost meets the ready market price requirement, satisfies commercial production and uses.
More than show and described the preferred embodiments of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain by appending claims and equivalent circle thereof.
Claims (6)
1. a chickens' extract flavoring is characterized in that it comprises following compositions: sodium glutamate, edible salt, white granulated sugar, rice, flavoring essence, spice, egg.
2. a kind of chickens' extract flavoring as claimed in claim 1; It is characterized in that the content range of described sodium glutamate is 20% ~ 36%, the content range of described edible salt is 39% ~ 50%; The content range of described white granulated sugar is 1% ~ 2%; The content range of described rice is 9% ~ 20%, and the content range of described flavoring essence is 0.01% ~ 0.3%, and the content range of described spice is 4% ~ 8%; The content range of described egg is 11% ~ 20%, and described percentage is mass percent.
3. according to claim 1 or claim 2 a kind of chickens' extract flavoring is characterized in that, described flavoring essence comprises in disodium 5 '-ribonucleotide, essence, the chicken powder one or more.
4. according to claim 1 or claim 2 a kind of chickens' extract flavoring is characterized in that, described spice comprises in green onion, garlic, the ginger one or more.
5. a kind of chickens' extract flavoring as claimed in claim 1; It is characterized in that; Described chickens' extract flavoring is made up of following compositions: 22.5% ~ 30.5% sodium glutamate, 40% ~ 48% edible salt, 1.2% ~ 1.8% white granulated sugar, 10% ~ 19% rice, 0.05% ~ 0.25% flavoring essence, 4.5% ~ 7% spice, egg 12% ~ 18.5%, described percentage is mass percent.
6. the preparation method of each described chickens' extract flavoring in the claim 1 ~ 5 is characterized in that it comprises following processing step:
(1) sodium glutamate, edible salt, white granulated sugar, rice are mixed and pulverizing; Egg shells and stays egg liquid subsequent use; The spice peeling is cleaned;
(2) the egg liquid after sodium glutamate, edible salt, white granulated sugar, rice and the egg after will pulverizing shells, and the spice after cleaning mixes and stirs, and becomes liquid material;
(3) the liquid state material is processed the homogeneous granules material with granulator;
(4) particulate material that makes being carried out dry sterilization with the dry sterilization device gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101167332A CN102630921A (en) | 2012-04-20 | 2012-04-20 | Chicken essence seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101167332A CN102630921A (en) | 2012-04-20 | 2012-04-20 | Chicken essence seasoning and preparation method thereof |
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| CN102630921A true CN102630921A (en) | 2012-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101167332A Pending CN102630921A (en) | 2012-04-20 | 2012-04-20 | Chicken essence seasoning and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN104543923A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flavor enhancer and preparing method thereof |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
| CN106262642A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
| CN101999623A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Chicken essence seasoning as well as preparation method thereof and application of riboflavin |
-
2012
- 2012-04-20 CN CN2012101167332A patent/CN102630921A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999623A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Chicken essence seasoning as well as preparation method thereof and application of riboflavin |
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621971A (en) * | 2013-12-02 | 2014-03-12 | 安徽味仙食品有限公司 | Chicken essence condiment and preparation method thereof |
| CN104543923A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flavor enhancer and preparing method thereof |
| CN105919130A (en) * | 2016-05-03 | 2016-09-07 | 阜阳九珍食品有限公司 | Organic-nutrient-enriched spare-rib-flavor chicken essence |
| CN106262642A (en) * | 2016-08-15 | 2017-01-04 | 宁夏东味食品有限公司 | A kind of chicken essence seasoning and preparation method thereof |
| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
| CN115540567B (en) * | 2022-09-27 | 2024-01-26 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
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Application publication date: 20120815 |
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