CN109329855A - A kind of seafood chicken essence seasoning and preparation method thereof - Google Patents

A kind of seafood chicken essence seasoning and preparation method thereof Download PDF

Info

Publication number
CN109329855A
CN109329855A CN201811408483.3A CN201811408483A CN109329855A CN 109329855 A CN109329855 A CN 109329855A CN 201811408483 A CN201811408483 A CN 201811408483A CN 109329855 A CN109329855 A CN 109329855A
Authority
CN
China
Prior art keywords
parts
powder
chicken
seafood
meal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201811408483.3A
Other languages
Chinese (zh)
Inventor
康继富
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI JINGSAI FOOD Co Ltd
Original Assignee
ANHUI JINGSAI FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI JINGSAI FOOD Co Ltd filed Critical ANHUI JINGSAI FOOD Co Ltd
Priority to CN201811408483.3A priority Critical patent/CN109329855A/en
Publication of CN109329855A publication Critical patent/CN109329855A/en
Withdrawn legal-status Critical Current

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention proposes a kind of seafood chicken essence seasonings, including following component: monosodium glutamate, edible salt, sucrose, cornstarch, yolk, chicken fat, white pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry powder, Vegetable powder, seafood powder, food additives, the beneficial effects of the present invention are: passing through addition Vegetable powder, a large amount of vitamin and mineral in vegetables can be retained, have additional nutrients ingredient, by using shrimp, abalone, squid, octopus prepares seafood powder, seafood taste is sufficient, with the distinctive delicate flavour of seafood, promote taste, and it is rich in a large amount of protein and amino acid, by the way that chicken meal is added, powder of pork, chicken essence cream, chicken essence, product chicken flavor can be made dense, with more strong chicken characteristic perfume, and then promote product quality, with the better market competitiveness.

Description

A kind of seafood chicken essence seasoning and preparation method thereof
Technical field
The present invention relates to condiment technology field, specially a kind of seafood chicken essence seasoning and preparation method thereof.
Background technique
Chickens' extract is extracted from chicken, it is added made of chemical condiment on the basis of monosodium glutamate.Due to nucleosides Acid band has the delicate flavour of chicken, therefore claims chickens' extract.The all occasions of monosodium glutamate are used for, dish, soup are added in right amount, in wheaten food Effect can be reached.In chickens' extract in addition to containing sodium glutamate, more containing there are many amino acid.It is the appetite that both can increase people, The homely flavouring of certain nutrition can be provided again.Msg product more focuses on delicate flavour, so monosodium glutamate content is higher；Chickens' extract is then focused on Naturally fresh perfume (or spice) of the product from chicken, thus the usage amount of chicken meal is higher.Existing chicken essence seasoning, nutritional ingredient is not high, Chicken fragrance is light, and chickens' extract taste on the market is single, difference less, quality is not high, thus proposes a kind of seafood chickens' extract Seasoning and preparation method thereof.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of seafood chicken essence seasoning, contains vegetable A large amount of vitamin and mineral in dish increases nutritional ingredient, and seafood taste is sufficient, has the distinctive delicate flavour of seafood, promotes mouth Taste, and it is rich in a large amount of protein and amino acid, product chicken flavor is dense, with more strong chicken characteristic perfume, product product Matter is high, has the better market competitiveness, can effectively solve the problems in background technique.
To achieve the above object, the present invention proposes: a kind of seafood chicken essence seasoning, including following component: monosodium glutamate is eaten Salt, sucrose, cornstarch, yolk, chicken fat, white pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry Powder, Vegetable powder, seafood powder, food additives, it is characterised in that: its each component mass ratio are as follows: 8.0-12.0 parts of monosodium glutamate, edible salt 10.0-14.0 parts, it is 6.0-10.0 parts of sucrose, 8.0-12.0 parts of cornstarch, 4.0-8.0 parts of yolk, 2.0-4.0 parts of chicken fat, white 1.0-2.0 parts of pepper, 1.0-2.0 parts of ginger powder, 12.0-16.0 parts of digested tankage, 4.0-8.0 parts of chicken essence cream, chicken essence 2.0-4.0 Part, 1.0-3.0 parts of edible essence, 2.0-4.0 parts of curry powder, 10.0-16.0 parts of Vegetable powder, 12.0-16.0 parts of seafood powder, food 1.0-2.0 parts of additive.
As a preferred technical solution of the present invention: the digested tankage includes chicken meal, powder of pork, spare rib powder, each group Divide mass ratio are as follows: 8.0-10.0 parts of chicken meal, 2.0-3.0 parts of powder of pork, 2.0-3.0 parts of spare rib powder.
As a preferred technical solution of the present invention: the Vegetable powder includes carrot meal, tomato meal, mealy potato, pumpkin Powder, spinach powder, celery powder, each component mass ratio are as follows: 3.0-5.0 parts of carrot meal, 2.0-4.0 parts of tomato meal, mealy potato 2.0- 4.0 parts, 1.0-3.0 parts of pumpkin powder, 2.0-4.0 parts of spinach powder, 2.0-4.0 parts of celery powder.
As a preferred technical solution of the present invention: the seafood powder includes such as shrimp med, abalone powder, squid powder, octopus Powder, each component mass ratio are as follows: 6.0-10.0 parts of shrimp med, 2.0-3.0 parts of abalone powder, 2.0-3.0 parts of squid powder, octopus powder 2.0- 3.0 part.
The present invention also provides a kind of preparation methods of seafood chicken essence seasoning, comprising the following steps:
S1): digested tankage production: taking chicken, pork, chicken, pork are cooked respectively, quenching takes, air-dries, produce chicken Then powder and powder of pork select chop to be heated, crushed and ground to it, produce spare rib powder, successively take chicken meal, pork Powder, spare rib powder deploy digested tankage in mass ratio；
S2): the production of seafood powder: taking shrimp, abalone, squid, octopus, be respectively washed it is clean, crush, then respectively to its into Row biological enzyme extracts, and shrimp med, abalone powder, squid powder, octopus powder is successively taken to deploy seafood powder in mass ratio；
S3): Vegetable powder production: taking carrot, tomato, potato, pumpkin, spinach, celery, then cleaned, done respectively Dry and dehydration, is then crushed again using pulverizer respectively, successively takes carrot meal, tomato meal, mealy potato, pumpkin powder, spinach Powder, celery powder deploy Vegetable powder in mass ratio；
S4): being mixed: monosodium glutamate 8.0-12.0 parts, 10.0-14.0 parts of edible salt, sucrose being successively added into agitator 6.0-10.0 parts, 8.0-12.0 parts of cornstarch, 4.0-8.0 parts of yolk, 2.0-4.0 parts of chicken fat, 1.0-2.0 parts of white pepper, ginger 1.0-2.0 parts of powder, 12.0-16.0 parts of digested tankage (8.0-10.0 parts of chicken meal, 2.0-3.0 parts of powder of pork, spare rib powder 2.0-3.0 Part), 4.0-8.0 parts of chicken essence cream, 2.0-4.0 parts of chicken essence, 1.0-3.0 parts of edible essence, 2.0-4.0 parts of curry powder, vegetable 10.0-16.0 parts of vegetable powder (3.0-5.0 parts of carrot meal, 2.0-4.0 parts of tomato meal, 2.0-4.0 parts of mealy potato, pumpkin powder 1.0- 3.0 parts, 2.0-4.0 parts of spinach powder, 2.0-4.0 parts of celery powder), 12.0-16.0 parts of seafood powder (6.0-10.0 parts of shrimp med, abalone 2.0-3.0 parts of powder, 2.0-3.0 parts of squid powder, 2.0-3.0 parts of octopus powder), 1.0-2.0 parts of food additives, be then added appropriate Distilled water, be mixed, stir 1-2h, stand 2-3h, be made mixture I；
S5): granulating and drying: mixture I obtained in S4) being added in granulator and carries out particle production, then by particle Material, which is put into vacuum drier, to be dried, and drying temperature is 40-50 DEG C, drying time 2-3h.
Compared with prior art, the beneficial effects of the present invention are: by addition Vegetable powder, can retain a large amount of in vegetables Vitamin and mineral, have additional nutrients ingredient, prepares seafood powder by using shrimp, abalone, squid, octopus, seafood taste is sufficient, tool There is the distinctive delicate flavour of seafood, taste is promoted, and be rich in a large amount of protein and amino acid, by the way that chicken meal, powder of pork, chicken is added Meat essence cream, chicken essence, can make product chicken flavor dense, with more strong chicken characteristic perfume, and then promote product product Matter has the better market competitiveness.
Detailed description of the invention
Fig. 1 is a kind of preparation flow figure of the preparation method of seafood chicken essence seasoning of the present invention.
In figure: S1) digested tankage production, S2) production of seafood powder, S3) Vegetable powder production, S4) be mixed, S5) granulating and drying.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention the following technical schemes are provided:
Embodiment one: a kind of seafood chicken essence seasoning, including following component: monosodium glutamate, edible salt, sucrose, cornstarch, egg Huang, chicken fat, white pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry powder, Vegetable powder, seafood powder, food Additive, each component mass ratio are as follows: 8.0 parts of monosodium glutamate, 10.0 parts of edible salt, 6.0 parts of sucrose, 8.0 parts of cornstarch, yolk 4.0 parts, 2.0 parts of chicken fat, 1.0 parts of white pepper, 1.0 parts of ginger powder, 12.0 parts of digested tankage (8.0 parts of chicken meal, 2.0 parts of powder of pork, chop 2.0 parts of powder), 4.0 parts of chicken essence cream, 2.0 parts of chicken essence, 1.0 parts of edible essence, 2.0 parts of curry powder, 10.0 parts of Vegetable powder (3.0 parts of carrot meal, 2.0 parts of tomato meal, 2.0 parts of mealy potato, 1.0 parts of pumpkin powder, 2.0 parts of spinach powder, 2.0 parts of celery powder), sea 12.0 parts of fresh powder (6.0 parts of shrimp med, 2.0 parts of abalone powder, 2.0 parts of squid powder, 2.0 parts of octopus powder), 1.0 parts of food additives.
A kind of preparation method of seafood chicken essence seasoning, comprising the following steps:
S1): digested tankage production: taking chicken, pork, chicken, pork are cooked respectively, quenching takes, air-dries, produce chicken Then powder and powder of pork select chop to be heated, crushed and ground to it, produce spare rib powder, successively take chicken meal, pork Powder, spare rib powder deploy digested tankage in mass ratio；
S2): the production of seafood powder: taking shrimp, abalone, squid, octopus, be respectively washed it is clean, crush, then respectively to its into Row biological enzyme extracts, and shrimp med, abalone powder, squid powder, octopus powder is successively taken to deploy seafood powder in mass ratio；
S3): Vegetable powder production: taking carrot, tomato, potato, pumpkin, spinach, celery, then cleaned, done respectively Dry and dehydration, is then crushed again using pulverizer respectively, successively takes carrot meal, tomato meal, mealy potato, pumpkin powder, spinach Powder, celery powder deploy Vegetable powder in mass ratio；
S4): being mixed: 8.0 parts of monosodium glutamate, 10.0 parts of edible salt, 6.0 parts of sucrose, corn being successively added into agitator 8.0 parts of starch, 4.0 parts of yolk, 2.0 parts of chicken fat, 1.0 parts of white pepper, 1.0 parts of ginger powder, 12.0 parts of digested tankage (8.0 parts of chicken meal, pig 2.0 parts of digested tankage, 2.0 parts of spare rib powder), 4.0 parts of chicken essence cream, 2.0 parts of chicken essence, 1.0 parts of edible essence, 2.0 parts of curry powder, 10.0 parts of Vegetable powder (3.0 parts of carrot meal, 2.0 parts of tomato meal, 2.0 parts of mealy potato, 1.0 parts of pumpkin powder, 2.0 parts of spinach powder, celery 2.0 parts of vegetable powder), 12.0 parts of seafood powder (6.0 parts of shrimp med, 2.0 parts of abalone powder, 2.0 parts of squid powder, 2.0 parts of octopus powder), food additive Add 1.0 parts of agent, suitable distilled water is then added, is mixed, stir 1h, stand 2h, mixture I is made；
S5): granulating and drying: mixture I obtained in S4) being added in granulator and carries out particle production, then by particle Material, which is put into vacuum drier, to be dried, and drying temperature is 40 DEG C, drying time 2h.
Embodiment two: a kind of seafood chicken essence seasoning, including following component: monosodium glutamate, edible salt, sucrose, cornstarch, egg Huang, chicken fat, white pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry powder, Vegetable powder, seafood powder, food Additive, each component mass ratio are as follows: 10.0 parts of monosodium glutamate, 12.0 parts of edible salt, 8.0 parts of sucrose, 10.0 parts of cornstarch, yolk 6.0 parts, 3.0 parts of chicken fat, 1.5 parts of white pepper, 1.5 parts of ginger powder, 14.0 parts of digested tankage (9.0 parts of chicken meal, 2.5 parts of powder of pork, chop 2.5 parts of powder), 6.0 parts of chicken essence cream, 3.0 parts of chicken essence, 2.0 parts of edible essence, 3.0 parts of curry powder, 13.0 parts of Vegetable powder (4.0 parts of carrot meal, 3.0 parts of tomato meal, 3.0 parts of mealy potato, 2.0 parts of pumpkin powder, 3.0 parts of spinach powder, 3.0 parts of celery powder), sea 14.0 parts of fresh powder (8.0 parts of shrimp med, 2.5 parts of abalone powder, 2.5 parts of squid powder, 2.5 parts of octopus powder), 1.5 parts of food additives.
A kind of preparation method of seafood chicken essence seasoning, comprising the following steps:
S1): digested tankage production: taking chicken, pork, chicken, pork are cooked respectively, quenching takes, air-dries, produce chicken Then powder and powder of pork select chop to be heated, crushed and ground to it, produce spare rib powder, successively take chicken meal, pork Powder, spare rib powder deploy digested tankage in mass ratio；
S2): the production of seafood powder: taking shrimp, abalone, squid, octopus, be respectively washed it is clean, crush, then respectively to its into Row biological enzyme extracts, and shrimp med, abalone powder, squid powder, octopus powder is successively taken to deploy seafood powder in mass ratio；
S3): Vegetable powder production: taking carrot, tomato, potato, pumpkin, spinach, celery, then cleaned, done respectively Dry and dehydration, is then crushed again using pulverizer respectively, successively takes carrot meal, tomato meal, mealy potato, pumpkin powder, spinach Powder, celery powder deploy Vegetable powder in mass ratio；
S4): being mixed: 10.0 parts of monosodium glutamate, 12.0 parts of edible salt, 8.0 parts of sucrose, corn being successively added into agitator 10.0 parts of starch, 6.0 parts of yolk, 3.0 parts of chicken fat, 1.5 parts of white pepper, 1.5 parts of ginger powder, 14.0 parts of digested tankage (9.0 parts of chicken meal, 2.5 parts of powder of pork, 2.5 parts of spare rib powder), 6.0 parts of chicken essence cream, 3.0 parts of chicken essence, 2.0 parts of edible essence, curry powder 3.0 Part, 13.0 parts of Vegetable powder (4.0 parts of carrot meal, 3.0 parts of tomato meal, 3.0 parts of mealy potato, 2.0 parts of pumpkin powder, 3.0 parts of spinach powder, 3.0 parts of celery powder), 14.0 parts of seafood powder (8.0 parts of shrimp med, 2.5 parts of abalone powder, 2.5 parts of squid powder, 2.5 parts of octopus powder), food 1.5 parts of additive, suitable distilled water is then added, is mixed, stir 1-2h, stand 2-3h, mixture I is made；
S5): granulating and drying: mixture I obtained in S4) being added in granulator and carries out particle production, then by particle Material, which is put into vacuum drier, to be dried, and drying temperature is 45 DEG C, drying time 2.5h.
Embodiment three: a kind of seafood chicken essence seasoning, including following component: monosodium glutamate, edible salt, sucrose, cornstarch, egg Huang, chicken fat, white pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry powder, Vegetable powder, seafood powder, food Additive, each component mass ratio are as follows: 12.0 parts of monosodium glutamate, 14.0 parts of edible salt, 10.0 parts of sucrose, 12.0 parts of cornstarch, egg Yellow 8.0 parts, 4.0 parts of chicken fat, 2.0 parts of white pepper, 2.0 parts of ginger powder, 16.0 parts of digested tankage (10.0 parts of chicken meal, 3.0 parts of powder of pork, 3.0 parts of spare rib powder), 8.0 parts of chicken essence cream, 4.0 parts of chicken essence, 3.0 parts of edible essence, 4.0 parts of curry powder, Vegetable powder 16.0 Part (5.0 parts of carrot meal, 4.0 parts of tomato meal, 4.0 parts of mealy potato, 3.0 parts of pumpkin powder, 4.0 parts of spinach powder, 4.0 parts of celery powder), 16.0 parts of seafood powder (10.0 parts of shrimp med, 3.0 parts of abalone powder, 3.0 parts of squid powder, 3.0 parts of octopus powder), 2.0 parts of food additives.
A kind of preparation method of seafood chicken essence seasoning, comprising the following steps:
S1): digested tankage production: taking chicken, pork, chicken, pork are cooked respectively, quenching takes, air-dries, produce chicken Then powder and powder of pork select chop to be heated, crushed and ground to it, produce spare rib powder, successively take chicken meal, pork Powder, spare rib powder deploy digested tankage in mass ratio；
S2): the production of seafood powder: taking shrimp, abalone, squid, octopus, be respectively washed it is clean, crush, then respectively to its into Row biological enzyme extracts, and shrimp med, abalone powder, squid powder, octopus powder is successively taken to deploy seafood powder in mass ratio；
S3): Vegetable powder production: taking carrot, tomato, potato, pumpkin, spinach, celery, then cleaned, done respectively Dry and dehydration, is then crushed again using pulverizer respectively, successively takes carrot meal, tomato meal, mealy potato, pumpkin powder, spinach Powder, celery powder deploy Vegetable powder in mass ratio；
S4): being mixed: 12.0 parts of monosodium glutamate, 14.0 parts of edible salt, 10.0 parts of sucrose, jade being successively added into agitator 16.0 parts of 12.0 parts of rice starch, 8.0 parts of yolk, 4.0 parts of chicken fat, 2.0 parts of white pepper, 2.0 parts of ginger powder, digested tankage (chicken meals 10.0 Part, 3.0 parts of powder of pork, 3.0 parts of spare rib powder), 8.0 parts of chicken essence cream, 4.0 parts of chicken essence, 3.0 parts of edible essence, curry powder 4.0 parts, 16.0 parts of Vegetable powder (5.0 parts of carrot meal, 4.0 parts of tomato meal, 4.0 parts of mealy potato, 3.0 parts of pumpkin powder, spinach powder 4.0 Part, 4.0 parts of celery powder), 16.0 parts of seafood powder (10.0 parts of shrimp med, 3.0 parts of abalone powder, 3.0 parts of squid powder, 3.0 parts of octopus powder), 2.0 parts of food additives, suitable distilled water is then added, is mixed, stir 2h, stand 3h, mixture I is made；
S5): granulating and drying: mixture I obtained in S4) being added in granulator and carries out particle production, then by particle Material, which is put into vacuum drier, to be dried, and drying temperature is 50 DEG C, drying time 3h.
Benefit of the present invention: containing vitamin and mineral a large amount of in vegetables, have additional nutrients ingredient, by adding seafood Powder, seafood taste is sufficient, has the distinctive delicate flavour of seafood, promotes taste, and be rich in a large amount of protein and amino acid, passes through addition Chicken meal, powder of pork, chicken essence cream, chicken essence, can make product chicken flavor dense, fragrant with more strong chicken feature Gas, and then product quality is promoted, there is the better market competitiveness.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding And modification, the scope of the present invention is defined by the appended.

Claims (5)

1. a kind of seafood chicken essence seasoning, including following component: monosodium glutamate, edible salt, sucrose, cornstarch, yolk, chicken fat, white Pepper, ginger powder, digested tankage, chicken essence cream, chicken essence, edible essence, curry powder, Vegetable powder, seafood powder, food additives, It is characterized in that: its each component mass ratio are as follows: 8.0-12.0 parts of monosodium glutamate, 10.0-14.0 parts of edible salt, 6.0-10.0 parts of sucrose, jade 8.0-12.0 parts of rice starch, 4.0-8.0 parts of yolk, 2.0-4.0 parts of chicken fat, 1.0-2.0 parts of white pepper, 1.0-2.0 parts of ginger powder, meat 12.0-16.0 parts of powder, 4.0-8.0 parts of chicken essence cream, 2.0-4.0 parts of chicken essence, 1.0-3.0 parts of edible essence, curry powder 2.0-4.0 parts, 10.0-16.0 parts of Vegetable powder, 12.0-16.0 parts of seafood powder, 1.0-2.0 parts of food additives.
2. a kind of seafood chicken essence seasoning according to claim 1, it is characterised in that: the digested tankage includes chicken meal, pig Digested tankage, spare rib powder, each component mass ratio are as follows: 8.0-10.0 parts of chicken meal, 2.0-3.0 parts of powder of pork, spare rib powder 2.0-3.0 Part.
3. a kind of seafood chicken essence seasoning according to claim 1, it is characterised in that: the Vegetable powder include carrot meal, Tomato meal, mealy potato, pumpkin powder, spinach powder, celery powder, each component mass ratio are as follows: 3.0-5.0 parts of carrot meal, tomato meal 2.0-4.0 parts, 2.0-4.0 parts of mealy potato, 1.0-3.0 parts of pumpkin powder, 2.0-4.0 parts of spinach powder, 2.0-4.0 parts of celery powder.
4. a kind of seafood chicken essence seasoning according to claim 1, it is characterised in that: the seafood powder include as shrimp med, Abalone powder, squid powder, octopus powder, each component mass ratio are as follows: 6.0-10.0 parts of shrimp med, 2.0-3.0 parts of abalone powder, squid powder 2.0-3.0 parts, 2.0-3.0 parts of octopus powder.
5. a kind of preparation method of seafood chicken essence seasoning, which comprises the following steps:
S1): digested tankage production: taking chicken, pork, cooked respectively to chicken, pork, quenching takes, air-dries, produce chicken meal and Then powder of pork selects chop to be heated, crushed and ground to it, produces spare rib powder, successively take chicken meal, powder of pork, row Bone meal deploys digested tankage in mass ratio；
S2): the production of seafood powder: taking shrimp, abalone, squid, octopus, is respectively washed clean, crushing, then gives birth to respectively to it Object enzyme extracts, and shrimp med, abalone powder, squid powder, octopus powder is successively taken to deploy seafood powder in mass ratio；
S3): Vegetable powder production: take carrot, tomato, potato, pumpkin, spinach, celery, then cleaned respectively, dry and Dehydration, then crushed respectively using pulverizer again, successively take carrot meal, tomato meal, mealy potato, pumpkin powder, spinach powder, Celery powder deploys Vegetable powder in mass ratio；
S4): being mixed: monosodium glutamate 8.0-12.0 parts, 10.0-14.0 parts of edible salt, sucrose 6.0- being successively added into agitator 10.0 parts, 8.0-12.0 parts of cornstarch, 4.0-8.0 parts of yolk, 2.0-4.0 parts of chicken fat, 1.0-2.0 parts of white pepper, ginger powder 1.0-2.0 parts, 12.0-16.0 parts of digested tankage (8.0-10.0 parts of chicken meal, 2.0-3.0 parts of powder of pork, 2.0-3.0 parts of spare rib powder), 4.0-8.0 parts of chicken essence cream, 2.0-4.0 parts of chicken essence, 1.0-3.0 parts of edible essence, 2.0-4.0 parts of curry powder, Vegetable powder 10.0-16.0 parts (3.0-5.0 parts of carrot meal, 2.0-4.0 parts of tomato meal, 2.0-4.0 parts of mealy potato, 1.0-3.0 parts of pumpkin powder, 2.0-4.0 parts of spinach powder, 2.0-4.0 parts of celery powder), 12.0-16.0 parts of seafood powder (6.0-10.0 parts of shrimp med, abalone powder 2.0- 3.0 parts, 2.0-3.0 parts of squid powder, 2.0-3.0 parts of octopus powder), 1.0-2.0 parts of food additives, suitable distillation is then added Water is mixed, and 1-2h is stirred, and stands 2-3h, and mixture I is made；
S5): granulating and drying: mixture I obtained in S4) being added in granulator and carries out particle production, then puts particulate material Enter in vacuum drier and be dried, drying temperature is 40-50 DEG C, drying time 2-3h.
CN201811408483.3A 2018-11-23 2018-11-23 A kind of seafood chicken essence seasoning and preparation method thereof Withdrawn CN109329855A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811408483.3A CN109329855A (en) 2018-11-23 2018-11-23 A kind of seafood chicken essence seasoning and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811408483.3A CN109329855A (en) 2018-11-23 2018-11-23 A kind of seafood chicken essence seasoning and preparation method thereof

Publications (1)

Publication Number Publication Date
CN109329855A true CN109329855A (en) 2019-02-15

Family

ID=65317819

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811408483.3A Withdrawn CN109329855A (en) 2018-11-23 2018-11-23 A kind of seafood chicken essence seasoning and preparation method thereof

Country Status (1)

Country Link
CN (1) CN109329855A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110558525A (en) * 2019-10-09 2019-12-13 舟山昌国食品有限公司 Seafood flavoring agent for leisure food
CN111357967A (en) * 2020-03-27 2020-07-03 宁夏东味食品有限公司 Production process of chicken essence
CN111758948A (en) * 2020-08-14 2020-10-13 东和食品(河源)有限公司 Abalone and chicken soup sauce packet and preparation method thereof
CN114128865A (en) * 2021-11-19 2022-03-04 张澎涛 Barbecue seasoning
CN114209041A (en) * 2021-12-23 2022-03-22 重庆飞亚实业有限公司 Compound seasoning and preparation method thereof
CN115336733A (en) * 2022-07-29 2022-11-15 上海太太乐食品有限公司 Seafood-flavored chicken-flavored seasoning and preparation method thereof
CN115736227A (en) * 2023-01-06 2023-03-07 晋江鲜之惠食品有限公司 Preparation method of chicken essence compound condiment

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110558525A (en) * 2019-10-09 2019-12-13 舟山昌国食品有限公司 Seafood flavoring agent for leisure food
CN111357967A (en) * 2020-03-27 2020-07-03 宁夏东味食品有限公司 Production process of chicken essence
CN111758948A (en) * 2020-08-14 2020-10-13 东和食品(河源)有限公司 Abalone and chicken soup sauce packet and preparation method thereof
CN114128865A (en) * 2021-11-19 2022-03-04 张澎涛 Barbecue seasoning
CN114209041A (en) * 2021-12-23 2022-03-22 重庆飞亚实业有限公司 Compound seasoning and preparation method thereof
CN115336733A (en) * 2022-07-29 2022-11-15 上海太太乐食品有限公司 Seafood-flavored chicken-flavored seasoning and preparation method thereof
CN115736227A (en) * 2023-01-06 2023-03-07 晋江鲜之惠食品有限公司 Preparation method of chicken essence compound condiment

Similar Documents

Publication Publication Date Title
CN109329855A (en) A kind of seafood chicken essence seasoning and preparation method thereof
CN102258186B (en) Preparation method of bone condiment
CN101584449B (en) Hotpot noodles soup seasoning, processing technique and application thereof
CN103284055B (en) Fast nutritious convenient porridge and preparation process thereof
CN102648760A (en) Formula of seafood seasoning
CN102524732A (en) Concentrated seasoning flavoring product, seasoning product for cooking and method for preparing seasoning product
CN101411463A (en) Thick chillic sauce with seafood and preparing technique thereof
CN101564175A (en) Glutinous rice pig-blood sausage and production method thereof
JP2008212131A (en) Reproducing method of cooking residues and reproduced material
TW201725994A (en) Method for producing flavoring oil
CN101152012A (en) Composite nutrient fish product
CN102894281A (en) High-protein nutrient dried noodles
US20090274814A1 (en) Production method of meat substitute food substance
JP2018082637A (en) Composition for fried kamaboko, and method for producing fried kamaboko
KR100220792B1 (en) Process for preparation of foodstuff using freshwater fish
CN102266035A (en) Fishy seasoning, manufacturing method thereof and application thereof
CN105124525A (en) Seafood and yolk spiced salt
CN104247966A (en) Method for making spicy globefish
CN106722694A (en) seafood solid seasoning and preparation method thereof
CN106262592A (en) A kind of production technology of chicken essence
KR101582559B1 (en) Smoked duck meat aged with pear juice and its preparation method
JPH1189545A (en) Production of roux and herb sauce
JP2008005746A (en) Method for producing extract
CN102860527A (en) Method for processing hot dogs
KR102067897B1 (en) Topokki sundae manufacturing method

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20190215

WW01 Invention patent application withdrawn after publication