CN1732799A - Spicy chicken essence seasoning and method for preparing the same - Google Patents
Spicy chicken essence seasoning and method for preparing the same Download PDFInfo
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- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 85
- 238000002360 preparation method Methods 0.000 claims abstract description 31
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 24
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims abstract description 24
- 235000009132 capsorubin Nutrition 0.000 claims abstract description 24
- 235000012661 lycopene Nutrition 0.000 claims abstract description 24
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims abstract description 24
- 239000001751 lycopene Substances 0.000 claims abstract description 24
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- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims abstract description 24
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 claims abstract description 22
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 claims abstract description 22
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 claims abstract description 22
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
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- Fodder In General (AREA)
Abstract
The invention discloses a spicy chicken essence seasoning and method for preparation, which is prepared from the following raw materials (by weight portion), chicken 5-15, gourmet powder 20-40, table salt 15-35, starch 5-15, starch gum 5-15, sugar 1-5, lycopene 0.5-2, ginger powder 0.5-3, Chinese prickly ash powder 0.2-3, fragrant onion 0.5-3, sodiam inosine monophosphate and/or sodium guanylate 0.2-5, chicken extract 0.5-5, hot pepper extract 1-5, and capsorubin 1-5.
Description
Technical field
The invention belongs to field of seasoning, relate to a kind of chickens' extract, especially a kind of spicy chickens' extract.The invention still further relates to the preparation method of spicy chickens' extract.
Background technology
At present, employed food adds bright flavouring in the prior art monosodium glutamate and chickens' extract, adds monosodium glutamate in food, can promote the delicate flavour of food.But the monosodium glutamate mouthfeel is single, and local flavor is not good enough.Afterwards, new varieties---chickens' extract occurred in field of seasoning, its main component is a chicken, adds chickens' extract, not only can make taste of food become delicious more, simultaneously, has increased animal protein, has improved nutritive value, has increased appetite.
Now, increasing people likes the food of edible pungent taste, so capsicum becomes indispensable flavouring during cooking food.In common culinary art, employed capsicum is complete chilli, chilli fragment, chilli pepper or paprika.Make food have pungent and the tempting redness of capsicum, in most cases use paprika.Paprika often will heat in adding food the time, and it is not good directly to put into the dish taste, can not increase good-looking tempting redness to dish.
Summary of the invention
The objective of the invention is to improve deficiency of the prior art, whenever provide a kind of can cook, even adds in cold vegetable dish in sauce, can both increase fragrance and the pungent of capsicum to food, promote the delicate flavour of food simultaneously, more can improve the spicy chickens' extract of the nutritive value of food.
Another object of the present invention is to provide the preparation method of above-mentioned spicy chickens' extract.
The object of the present invention is achieved like this:
Spicy chickens' extract provided by the invention, it is made by following raw material (weight portion):
Blackbone Chicken 5-15 monosodium glutamate 20-40 salt 15-35
Starch 5-15 dextrin 5-15 sugar 1-5
Lycopene 0.5-2 ginger powder 0.5-3 capsorubin 1-5
Chive 0.5-3 Sodium Inosinate and/or sodium guanylate (I+G) 0.2-5
Chicken extract 0.5-5 chilli extract 1-5
In this prescription, can also add zanthoxylum powder 0.2-3 weight portion, to increase the local flavor of this flavouring.
The preparation method of spicy chickens' extract provided by the invention is:
1, preparation blackbone Chicken
With black-bone chicken slaughter, clean thorax, put into pot then, add batching, at 90-100 ℃ of boiling 100-140 minute, take out chicken then, pulverize, stand-by;
The batching that the boiling black-bone chicken is added is:
In the 100Kg black-bone chicken,
Aniseed 0.5-1.5Kg ginger 1-3Kg Chinese prickly ash 0.4-1.0Kg
Cassia bark 0.1-0.3Kg shallot 3-7Kg
2, with conventional method preparation or outsourcing chicken extract;
3, the critical method for extraction with routine prepares or outsourcing capsorubin, chilli extract and lycopene;
4, make the spicy chickens' extract
Blackbone Chicken, chicken extract, capsorubin, chilli extract and lycopene ratio mix according to the rules with above steps preparation or outsourcing stirs, and by granulating and forming, dries, screens and make finished product then.
When the preparation blackbone Chicken, well-done chicken was pulverized 100 mesh sieves.Make chicken meal.
In chicken extract and blackbone Chicken, contain certain moisture.The 7%--10% of this water accounts chicken weight.
The capsorubin of above-mentioned preparation or outsourcing, chilli extract and lycopene are Powdered thing, and its granularity is 100 above mesh sieves.
Spicy chickens' extract provided by the invention wherein contains chilli extract and capsorubin, makes this chickens' extract have pungent taste, and it is added in the food, promotes appetite to make food have pungent and the fragrance of capsicum in the delicate flavour that promotes food.In addition, owing to added capsorubin and lycopene in this spicy chickens' extract, no matter, all can make food have the tempting color and luster of capsicum at when this spicy of adding chickens' extract of culinary art.Lycopene is a kind of fat-soluble unsaturated hydrocarbon, it have anti-oxidant, eliminate free radical, the indirect communication of inducing cell, modulate tumor propagation, obviously alleviate the oxidative damage that causes by the body endoperoxides to lymphocyte DNA, slow down functions such as atherosclerotic forms, it can reduce people's cancer stricken and cardiopathic risk, this antioxidant is very big to the human health contribution, therefore, the lycopene that adds in this spicy chickens' extract not only plays an important role to increasing food capsicum redness, simultaneously, can also bring the effect of health care to people.Contain a large amount of Cobastabs and vitamin C in chilli extract in this spicy chickens' extract and the capsorubin.Therefore, the nutritive value of this spicy chickens' extract is very high.
Deep fried chicken cube with chili provided by the invention was proficient in added chilli extract, capsorubin and lycopene in chickens' extract, make it compare with similar existing chickens' extract, on color, type, has unique style, more simple and convenient when cooking pungent food, simultaneously, compared with existing chickens' extract, its nutritive value and health-care efficacy have more been increased, simultaneously, on the make not adding any chemical addition agent and anticorrisive agent, is a kind of green flavouring of pure natural.In addition, have more monosodium glutamate and chicken meal in this chickens' extract, bring out the best in each other, increase local flavor, note, nutrition, because the sodium glutamate in the monosodium glutamate is a kind of necessary amino acid with brain strengthening function.Therefore, the spicy chickens' extract is a kind of color, the various condiment of nutrition.
The specific embodiment
Embodiment 1:
Spicy chickens' extract provided by the invention, it is made by following raw material (weight portion):
Blackbone Chicken 5-15 monosodium glutamate 20-40 salt 15-35
Starch 5-15 dextrin 5-15 sugar 1-5
Lycopene 0.5-2 ginger powder 0.5-3 capsorubin 1-5
Chive powder 0.5-3 Sodium Inosinate and/or sodium guanylate (I+G) 0.2-5
Chicken extract 0.5-5 chilli extract 1-5
The preparation method of spicy chickens' extract provided by the invention is:
1, preparation blackbone Chicken
With black-bone chicken slaughter, clean thorax, put into pot then, add batching, at 90-100 ℃ of boiling 100-140 minute, take out chicken then, pulverize, stand-by;
The batching that the boiling black-bone chicken is added is:
In the 100Kg black-bone chicken,
Aniseed 0.5-1.5Kg ginger 1-3Kg Chinese prickly ash 0.4-1.0Kg
Cassia bark 0.1-0.3Kg shallot 3-7Kg
2, with conventional method preparation or outsourcing chicken extract;
3, the critical method for extraction with routine prepares or outsourcing capsorubin, chilli extract and lycopene;
4, make the spicy chickens' extract
Blackbone Chicken, chicken extract, capsorubin, chilli extract and lycopene ratio mix according to the rules with above steps preparation or outsourcing stirs, and by granulating and forming, dries, screens and make finished product then.
When the preparation blackbone Chicken, well-done chicken was pulverized 100 mesh sieves.Make chicken meal.
In chicken extract and blackbone Chicken, contain certain moisture.The 7%--10% of this water accounts chicken weight.
The capsorubin of above-mentioned preparation or outsourcing, chilli extract and lycopene are Powdered thing, and its granularity is the 100-120 order.
Embodiment 2:
Spicy chickens' extract provided by the invention, it is made by following raw material (weight portion):
Blackbone Chicken 10 monosodium glutamates 30 salt 25
Starch 10 dextrin 10 sugar 2
Lycopene 0.5 ginger powder 1 zanthoxylum powder 2
Chive powder 1 I+G 1
Chicken extract 1 chilli extract 3 capsorubins 3.5
Wherein, Sodium Inosinate and sodium guanylate respectively account for half
The preparation method of spicy chickens' extract provided by the invention is:
1, preparation blackbone Chicken
With black-bone chicken slaughter, clean thorax, put into pot then, add batching, 90-100 ℃ of boiling 120 minutes, take out chicken then, pulverized 100 mesh sieves, make chicken meal.Stand-by;
The batching that the boiling black-bone chicken is added is:
In the 100Kg black-bone chicken,
Aniseed 1Kg ginger 2Kg Chinese prickly ash 0.8Kg
Cassia bark 0.2Kg shallot 5Kg
2, prepare the chicken extract with conventional method for extracting;
3, the critical method for extraction with routine prepares capsorubin, chilli extract and lycopene; The capsorubin of above-mentioned preparation, chilli extract and lycopene are Powdered thing, and its granularity is 100 orders.
4, make the spicy chickens' extract
In chicken extract and blackbone Chicken, contain certain moisture.The 7%--10% of this water accounts chicken weight.
Blackbone Chicken, chicken extract, capsorubin, chilli extract and lycopene ratio mix according to the rules with above steps preparation or outsourcing stirs, and by granulating and forming, dries, screens and make the spicy chickens' extract then.Quantitatively be packed as finished product at last.
Embodiment 3:
Spicy chickens' extract provided by the invention, it is made by following raw material (weight portion):
Blackbone Chicken 15 monosodium glutamates 20 salt 20
Starch 15 dextrin 5 sugar 3
Lycopene 1.5 ginger powders 2 zanthoxylum powders 2
Chive powder 2 I+G 3
Chicken extract 5 chilli extracts 3 capsorubins 2
Wherein, Sodium Inosinate and sodium guanylate respectively account for 50%
The preparation method of spicy chickens' extract provided by the invention is:
1, preparation blackbone Chicken
With black-bone chicken slaughter, clean thorax, put into pot then, add batching, 90-100 ℃ of boiling 120 minutes, take out chicken then, pulverized 100 mesh sieves, stand-by;
The batching that the boiling black-bone chicken is added is:
In the 100Kg black-bone chicken,
Aniseed 1Kg ginger 2Kg Chinese prickly ash 0.8Kg
Cassia bark 0.2Kg shallot 5Kg
2, prepare the chicken extract with conventional method for extracting;
3, with outsourcing capsorubin, chilli extract and lycopene;
4, make the spicy chickens' extract
Blackbone Chicken, chicken extract, capsorubin, chilli extract and lycopene ratio mix according to the rules with above steps preparation or outsourcing stirs, and by granulating and forming, dries, screens and make the spicy chickens' extract then.Quantitatively be packed as finished product at last.
Claims (7)
1, a kind of spicy chickens' extract, it is made by following raw material (weight portion):
Blackbone Chicken 5-15 monosodium glutamate 20-40 salt 15-35
Starch 5-15 dextrin 5-15 sugar 1-5
Lycopene 0.5-2 ginger powder 0.5-3
Chive 0.5-3 Sodium Inosinate and/or sodium guanylate 0.2-5
Chicken extract 0.5-5 chilli extract 1-5 capsorubin 1-5
2, spicy chickens' extract according to claim 1, it is characterized in that: described Sodium Inosinate and sodium guanylate respectively account for 50%.
3, spicy chickens' extract according to claim 1 is characterized in that, also includes zanthoxylum powder 0.2-3 weight portion.
4, the preparation method of spicy chickens' extract according to claim 1 the steps include:
(1), preparation blackbone Chicken
With black-bone chicken slaughter, clean thorax, put into pot then, add batching, at 90-100 ℃ of boiling 100-140 minute, take out chicken then, pulverize, stand-by;
The batching that the boiling black-bone chicken is added is:
In the 100Kg black-bone chicken,
Aniseed 0.5-1.5Kg ginger 1-3Kg Chinese prickly ash 0.4-1.0Kg
Cassia bark 0.1-0.3Kg shallot 3-7Kg
(2), with conventional method preparation or outsourcing chicken extract;
(3), the critical method for extraction with routine prepares or outsourcing capsorubin, chilli extract and lycopene;
(4), make the spicy chickens' extract
Blackbone Chicken, chicken extract, capsorubin, chilli extract and lycopene ratio mix according to the rules with above steps preparation or outsourcing stirs, and by granulating and forming, dries, screens and make finished product then.
5, the preparation method of spicy chickens' extract according to claim 4 is characterized in that, when the preparation blackbone Chicken, well-done chicken is pulverized 100 mesh sieves.Make chicken meal.
6, the preparation method of spicy chickens' extract according to claim 4 is characterized in that, contains certain moisture in chicken extract and blackbone Chicken.The 7%--10% of this water accounts chicken weight.
7, the preparation method of spicy chickens' extract according to claim 4 is characterized in that, described capsorubin, chilli extract and lycopene are Powdered thing, and its granularity is the 100-120 order.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100705494A CN100370920C (en) | 2004-08-09 | 2004-08-09 | Spicy chicken essence seasoning and method for preparing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100705494A CN100370920C (en) | 2004-08-09 | 2004-08-09 | Spicy chicken essence seasoning and method for preparing the same |
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| CN1732799A true CN1732799A (en) | 2006-02-15 |
| CN100370920C CN100370920C (en) | 2008-02-27 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102160632A (en) * | 2011-02-22 | 2011-08-24 | 四川金宫川派味业有限公司 | Chicken essence and preparation method thereof |
| CN103535681A (en) * | 2013-10-15 | 2014-01-29 | 上海东锦食品集团有限公司 | Antioxidant solid compound seasoning and preparation method thereof |
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN105831681A (en) * | 2016-03-28 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Seasoning powder |
| CN107912753A (en) * | 2017-12-12 | 2018-04-17 | 宿州市鸡都调味食品有限公司 | A kind of nutrient chicken essence rich in calcium iodine |
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196902A (en) * | 1998-04-30 | 1998-10-28 | 徐文涛 | River snail thick chilli sauce |
| TWI225070B (en) * | 1999-12-01 | 2004-12-11 | Food Industry Res & Dev Inst | Novel peptides used as angiotensin converting enzyme inhibitor and preparation process thereof |
| CN1428098A (en) * | 2001-12-28 | 2003-07-09 | 李胜江 | Hot pepper sauce and its production method |
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2004
- 2004-08-09 CN CNB2004100705494A patent/CN100370920C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102160632A (en) * | 2011-02-22 | 2011-08-24 | 四川金宫川派味业有限公司 | Chicken essence and preparation method thereof |
| CN102132859B (en) * | 2011-02-22 | 2012-08-08 | 四川金宫川派味业有限公司 | Method for preparing chicken essence and chicken essence prepared by same |
| CN102160632B (en) * | 2011-02-22 | 2012-12-19 | 四川金宫川派味业有限公司 | Chicken essence and preparation method thereof |
| CN103535681A (en) * | 2013-10-15 | 2014-01-29 | 上海东锦食品集团有限公司 | Antioxidant solid compound seasoning and preparation method thereof |
| CN104783227A (en) * | 2015-05-12 | 2015-07-22 | 郴州市吴氏蜂业有限责任公司 | Preparation method of instant flavored little fish |
| CN104783227B (en) * | 2015-05-12 | 2018-02-06 | 湖南省东江清水食品有限公司 | The preparation method of the small anchovies of instant flavour |
| CN105831681A (en) * | 2016-03-28 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Seasoning powder |
| CN105831681B (en) * | 2016-03-28 | 2019-03-26 | 苏州美嘉汇食品科技有限公司 | Toppings |
| CN107912753A (en) * | 2017-12-12 | 2018-04-17 | 宿州市鸡都调味食品有限公司 | A kind of nutrient chicken essence rich in calcium iodine |
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN100370920C (en) | 2008-02-27 |
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