CN103564400A - Special essence of chicken for cooking and preparation method thereof - Google Patents
Special essence of chicken for cooking and preparation method thereof Download PDFInfo
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- CN103564400A CN103564400A CN201310507899.1A CN201310507899A CN103564400A CN 103564400 A CN103564400 A CN 103564400A CN 201310507899 A CN201310507899 A CN 201310507899A CN 103564400 A CN103564400 A CN 103564400A
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- weight
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- chickens
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- 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 cooking and a preparation method thereof. The essence of chicken comprises 25wt% of salt, 45wt% of monosodium glutamate, 1.5wt% of 1+G, 8.0wt% of white granulated sugar, 3.9wt% of maltodextrin, 11.5wt% of chicken powder, 0.1wt% of turmeric powder, 1wt% of tomato powder, 1wt% of garlic sprout powder and 3wt% of welsh onion stalk powder. The invention also provides the preparation method of the special essence of chicken for cooking. The essence of chicken for cooking has faint scent, lasting meat flavor and lengthened umami, is distinctive and gains recognition of customers.
Description
Technical field
The present invention relates to field of food, relate to more specifically the special-purpose chickens' extract of a kind of cooking.
Background technology
Cooking type chickens' extract compound seasoner mainly be take delicate fragrance as main.At present on the market more single, lacks various tastes.
Summary of the invention
The object of the present invention is to provide a kind of delicate fragrance, meat flavour to prolong lastingly to rise the special-purpose chickens' extract of the cooking with various tastes of delicate flavour.
For achieving the above object, the invention provides the special-purpose chickens' extract of a kind of cooking, 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 100:4:5:1.5; 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 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % by weight fennels.
Described tomato powder is tomato Ultramicro-powder.
Described garlic bolt powder is garlic bolt Ultramicro-powder.
Described Bulbus Allii Fistulosi powder is Bulbus Allii Fistulosi Ultramicro-powder.
The present invention also protects the preparation method of the special-purpose chickens' extract of described cooking, 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 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Tomato powder preparation: tomato ultramicro grinding obtains Ultramicro-powder;
Garlic bolt powder preparation: garlic bolt ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 45 % by weight; I+G1.5 % by weight; White granulated sugar 8.0 % by weight; Maltodextrin 3.9 % by weight; Chicken meal 11.5 % by weight; Curcuma powder 0.1 % by weight; Tomato powder 1 % by weight; Garlic bolt powder 1 % by weight; Bulbus Allii Fistulosi powder 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 20 % by weight peppers, 20 % by weight cassia barks, 20 % by weight anises, 20 % by weight purple perillas and 20 % 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, not only delicious flavour: improve meat fresh, strengthen savoury and promote aftertaste.
Curcumin, affects to some extent on the color and luster of chaffy dish chicken essence, has also increased the delicate flavour of chafing dish simultaneously.
Tomato powder, garlic bolt powder and Bulbus Allii Fistulosi powder, described tomato powder, garlic bolt powder and Bulbus Allii Fistulosi powder 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, tomato powder, garlic bolt powder and the rear fragrance of Bulbus Allii Fistulosi powder heating keep and have the effect of mutual synergy.
The special-purpose chickens' extract of cooking that the present invention produces is after heating, and it is more lasting, more true to nature, natural that its local flavor and mouthfeel are kept somewhere, and easily allows consumer accept.While quality safety, delicious.
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 the special-purpose chickens' extract of cooking
1, form:
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
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 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Tomato powder preparation: tomato ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: garlic ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 45 % by weight; I+G1.5 % by weight; White granulated sugar 8.0 % by weight; Maltodextrin 3.9 % by weight; Chicken meal 11.5 % by weight; Curcuma powder 0.1 % by weight; Tomato powder 1 % by weight; Garlic bolt powder 1 % by weight; Bulbus Allii Fistulosi powder 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. the special-purpose chickens' extract of cooking, is characterized in that, comprises each composition of following percentage by weight,
2. the special-purpose chickens' extract of cooking 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, Bulbus Allii Fistulosi and spices, 99 degree steams steam 3-4 hour, and the mass ratio of described chicken block, ginger, garlic and spices is 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares.
3. the special-purpose chickens' extract of cooking described in claim 2, is characterized in that, described spices is the mixture of pepper, cassia bark, anise, purple perilla, fennel.
4. the special-purpose chickens' extract of cooking 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. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described tomato powder is tomato Ultramicro-powder.
6. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described garlic bolt powder is garlic bolt Ultramicro-powder.
7. the special-purpose chickens' extract of cooking described in claim 1, is characterized in that, described Bulbus Allii Fistulosi powder is garlic Ultramicro-powder.
8. the preparation method of the special-purpose chickens' extract of cooking 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 100:4:5:1.5; Collection steams chicken fat, the chicken juice that process oozes out and mixes with steamed chicken, and pulverizing prepares;
Tomato powder preparation: tomato ultramicro grinding obtains Ultramicro-powder;
Garlic bolt powder preparation: garlic bolt ultramicro grinding obtains Ultramicro-powder;
Bulbus Allii Fistulosi powder preparation: Bulbus Allii Fistulosi ultramicro grinding obtains Ultramicro-powder;
Chickens' extract preparation: by salt 25 % by weight; Monosodium glutamate 45 % by weight; I+G1.5 % by weight; White granulated sugar 8.0 % by weight; Maltodextrin 3.9 % by weight; Chicken meal 11.5 % by weight; Curcuma powder 0.1 % by weight; Tomato powder 1 % by weight; Garlic bolt powder 1 % by weight; Bulbus Allii Fistulosi powder 3 % by weight mixing granulations, are drying to obtain.
9. the preparation method of the special-purpose chickens' extract of cooking 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 the special-purpose chickens' extract of cooking described in claim 9, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310507899.1A CN103564400A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310507899.1A CN103564400A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103564400A true CN103564400A (en) | 2014-02-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310507899.1A Pending CN103564400A (en) | 2013-10-24 | 2013-10-24 | Special essence of chicken for cooking and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0242955A (en) * | 1988-08-03 | 1990-02-13 | Kunoole Shokuhin Kk | Production of chicken extract |
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| 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 |
| KR20100088649A (en) * | 2009-01-31 | 2010-08-10 | 주식회사 마니커에프앤지 | The method of manufacture for essence of chicken which removes the bitter and odor |
| 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 |
-
2013
- 2013-10-24 CN CN201310507899.1A patent/CN103564400A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0242955A (en) * | 1988-08-03 | 1990-02-13 | Kunoole Shokuhin Kk | Production of chicken extract |
| CN1605286A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat powder and its production method |
| KR20100088649A (en) * | 2009-01-31 | 2010-08-10 | 주식회사 마니커에프앤지 | The method of manufacture for essence of chicken which removes the bitter and odor |
| 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 |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 斯波: "《复合调味技术及配方》", 31 August 2011, 化学工业出版社 * |
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Application publication date: 20140212 |