CN103564399A - Special essence of chicken for hot-pot and preparation method thereof - Google Patents
Special essence of chicken for hot-pot and preparation method thereof Download PDFInfo
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- CN103564399A CN103564399A CN201310507869.0A CN201310507869A CN103564399A CN 103564399 A CN103564399 A CN 103564399A CN 201310507869 A CN201310507869 A CN 201310507869A CN 103564399 A CN103564399 A CN 103564399A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 41
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 244000203593 Piper nigrum Species 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 235000013614 black pepper Nutrition 0.000 claims abstract description 14
- 229940029982 garlic powder Drugs 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 59
- 241000234314 Zingiber Species 0.000 claims description 26
- 235000013599 spices Nutrition 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000012054 meals Nutrition 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 241000758706 Piperaceae Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 229940107081 black pepper preparation Drugs 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a special essence of chicken for hot-pot and a preparation method thereof. The essence of chicken comprises 25wt% of salt, 48wt% of monosodium glutamate, 2.5wt% of I+G, 6wt% of white granulated sugar, 3wt% of maltodextrin, 9.5wt% of chicken powder, 0.7wt% of old ginger powder, 2wt% of welsh onion stalk powder, 2wt% of garlic powder and 1.3wt% of black pepper powder. The invention also provides the preparation method of the special essence of chicken for hot-pot. The special essence of chicken for hot-pot still maintains strong aroma in high-temperature cooking for 2-8 hours after being dissolved, is safe in quality, has good taste and is quite easy to accept by customers.
Description
Technical field
The present invention relates to field of food, relate to more specifically a kind of chafing dish tailored version chickens' extract.
Background technology
For this traditional diet of chafing dish, what relatively attract client is the fragrance of chafing dish.The persistence of chafing dish fragrance after high cooking just becomes a target of chafing dish.
Summary of the invention
The object of the present invention is to provide the lasting chafing dish tailored version chickens' extract of fragrance after a kind of high cooking.
For achieving the above object, the invention provides a kind of chafing dish tailored version chickens' extract, it is characterized in that, comprise each composition of following percentage by weight,
The preparation method of described chicken meal is, after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 spend steams steaming 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 21 % by weight peppers, 22 % by weight cassia barks, 19 % by weight anises, 20 % by weight purple perillas and 18 % by weight fennels.
Described old ginger powder is old ginger Ultramicro-powder.
Described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
Described garlic powder is garlic Ultramicro-powder.
Described black pepper is black pepper micro mist.
The present invention also protects the preparation method of described chafing dish tailored version chickens' extract, it is characterized in that, comprise the steps,
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Old ginger powder preparation: old ginger ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Black pepper preparation: black pepper ultramicro grinding obtains;
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 48 % by weight; I+G2.5 % by weight; White granulated sugar 6 % by weight; Maltodextrin 3 % by weight; Chicken meal 9.5 % by weight; Old ginger powder 0.7 % by weight; Bulbus Allii Fistulosi powder 2 % by weight; Garlic powder 2 % by weight; Black pepper 1.3 % by weight mixing granulations, are drying to obtain.
Described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
Described spices is the mixture of 21 % by weight peppers, 22 % by weight cassia barks, 19 % by weight anises, 20 % by weight purple perillas and 18 % by weight fennels.
I+G(disodium 5 '-ribonucleotide), its effect is mainly the delicate flavour effect that multiplies each other; Strengthen and improve flavour of food products; Make the taste of chicken meal more delicious; Suppress the bad smells such as over-salty, excessively bitter in food, peracid, and can reduce peculiar smell (amino tart flavour, flour taste etc.).
Chicken meal, chicken meal of the present invention, delicious flavour not only: improve meat fresh, strengthen savoury and promote aftertaste, boiling is simultaneously still as clear as crystal after 2-4 hour, at any course of dissolution, resolutely refuses there will be suspension, precipitation, layering, floating, muddiness, muddy soup phenomenon.The subject matter that general chicken meal occurs is: suspension, precipitation, layering, floating.
Old ginger powder, Bulbus Allii Fistulosi powder, garlic powder and black pepper, described old ginger powder, Bulbus Allii Fistulosi powder, garlic powder and black pepper are after described raw material ultramicro grinding, to obtain, its particle diameter is very little; Owing to having adopted superfine communication technique in the crushing process of raw material, its cell membrane or cell membrane to be broken, the active ingredient of disengaging is more, has farthest retained the taste of raw material itself, such as typicalness features such as fragrance, mouthfeels.The granularity of described each Ultramicro-powder is 1500-1800 order.Meanwhile, old ginger powder affects to some extent on the color and luster of chaffy dish chicken essence, has also increased the delicate flavour of chafing dish simultaneously.
The chafing dish tailored version chickens' extract that the present invention produces reaches 2-8 hour thermophilic digestion after dissolving still dense fragrance.Quality safety, delicious, is very easily client's acceptance simultaneously.
Meanwhile, the chickens' extract of the present invention's formula is not easy the moisture absorption.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.The unreceipted person of production firm of agents useful for same or instrument, being can be by the conventional products of commercial acquisition.
Embodiment 1: the preparation of chafing dish tailored version chickens' extract
1, form:
Spices is the mixture of 21 % by weight peppers, 22 % by weight cassia barks, 19 % by weight anises, 20 % by weight purple perillas and 18 % by weight fennels.
2, preparation method:
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Old ginger powder preparation: old ginger ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Black pepper preparation: black pepper Crushing of Ultrafine obtains Ultramicro-powder.
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 48 % by weight; I+G2.5 % by weight; White granulated sugar 6 % by weight; Maltodextrin 3 % by weight; Chicken meal 9.5 % by weight; Old ginger powder 0.7 % by weight; Bulbus Allii Fistulosi powder 2 % by weight; Garlic powder 2 % by weight; Black pepper 1.3 % by weight mixing granulations, are drying to obtain.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (10)
1. a chafing dish tailored version chickens' extract, is characterized in that, comprises each composition of following percentage by weight,
2. chafing dish tailored version chickens' extract described in claim 1, it is characterized in that, the preparation method of described chicken meal is, after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
3. chafing dish tailored version chickens' extract described in claim 2, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
4. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described spices is the mixture of 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % by weight fennels.
5. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described old ginger powder is old ginger Ultramicro-powder; Described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
6. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described garlic powder is garlic Ultramicro-powder.
7. chafing dish tailored version chickens' extract described in claim 1, is characterized in that, described black pepper is black pepper micro mist.
8. the preparation method of chafing dish tailored version chickens' extract described in claim 1, is characterized in that, comprise the steps,
The preparation of chicken meal: after the fresh chicken block of cleaning is mixed with ginger, garlic and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:3:6:2; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Old ginger powder preparation: old ginger ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Garlic powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Black pepper preparation: black pepper Crushing of Ultrafine obtains black pepper micro mist
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 48 % by weight; I+G2.5 % by weight; White granulated sugar 6 % by weight; Maltodextrin 3 % by weight; Chicken meal 9.5 % by weight; Old ginger powder 0.7 % by weight; Bulbus Allii Fistulosi powder 2 % by weight; Garlic powder 2 % by weight; Black pepper 1.3 % by weight mixing granulations, are drying to obtain.
9. the preparation method of chafing dish tailored version chickens' extract described in claim 8, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
10. the preparation method of chafing dish tailored version chickens' extract described in claim 9, is characterized in that, described spices is the mixture of 21 % by weight peppers, 22 % by weight cassia barks, 19 % by weight anises, 20 % by weight purple perillas and 18 % by weight fennels
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310507869.0A CN103564399A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for hot-pot and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310507869.0A CN103564399A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for hot-pot and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564399A true CN103564399A (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310507869.0A Pending CN103564399A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for hot-pot and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103564399A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000116A (en) * | 2014-04-24 | 2014-08-27 | 安徽省继红食品有限公司 | Lemon and yolk-containing delicious crispy rice and processing method thereof |
| CN106579257A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Chicken powder special for hotpot condiment and hotpot condiment |
| CN107028145A (en) * | 2017-03-10 | 2017-08-11 | 内蒙古旺顺食品有限公司 | A kind of bone soup chafing dish bottom flavorings and preparation method |
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| CN102077967A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Chicken essence with fried flavor and preparation method thereof |
| CN102132859A (en) * | 2011-02-22 | 2011-07-27 | 四川金宫川派味业有限公司 | Method for preparing chicken essence and chicken essence prepared by same |
| KR20120092946A (en) * | 2011-02-14 | 2012-08-22 | 명정길 | Way to season of chicken |
| KR101300745B1 (en) * | 2011-07-12 | 2013-08-28 | 강원대학교산학협력단 | Producing method of sauce for dakgalbi using the extract of chicken bone |
| CN103340380A (en) * | 2013-06-14 | 2013-10-09 | 天津春发生物科技集团有限公司 | Mushroom essence and preparation method thereof |
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2013
- 2013-10-24 CN CN201310507869.0A patent/CN103564399A/en active Pending
Patent Citations (6)
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| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
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| KR20120092946A (en) * | 2011-02-14 | 2012-08-22 | 명정길 | Way to season of chicken |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000116A (en) * | 2014-04-24 | 2014-08-27 | 安徽省继红食品有限公司 | Lemon and yolk-containing delicious crispy rice and processing method thereof |
| CN106579257A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Chicken powder special for hotpot condiment and hotpot condiment |
| CN107028145A (en) * | 2017-03-10 | 2017-08-11 | 内蒙古旺顺食品有限公司 | A kind of bone soup chafing dish bottom flavorings and preparation method |
| CN107028145B (en) * | 2017-03-10 | 2021-04-02 | 内蒙古旺顺食品有限公司 | Bone soup hotpot condiment and preparation method thereof |
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Application publication date: 20140212 |