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Chicken essence condiment

A technology for seasoning and chicken essence, which is applied in the directions of food preparation, application, food science, etc., can solve the problem that the fresh taste of chicken essence cannot meet the needs of seasoning, and achieve the effect of nutritional balance and health benefits.

Active Publication Date: 2013-02-27
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in order to prevent the damage caused by monosodium glutamate to the human body, simply remove sodium glutamate, then the umami taste of chicken essence can not meet the needs of seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Weigh 3 grams of chicken extract, 10 grams of mushroom extract, 9 grams of yeast extract, 2 grams of flavor nucleoside disodium, 5 grams of sodium aspartate, 20 grams of salt, 9 grams of sugar, 9 grams of starch, and spices 5 grams, 2 grams of spices, appropriate amount of water.

[0050] Spices are those listed in GB / T12729.1 "Names of Spices and Condiments", including ginger, garlic and chili.

[0051] For granulation and shaping, an appropriate amount of water is added to evaporate in the final drying step, and those skilled in the art can determine the amount of water to be added according to their own experience.

[0052] After the above-mentioned raw materials are fully mixed, granulated and dried, the chicken essence seasoning can be obtained.

Embodiment 2

[0054] Weigh 6 grams of chicken extract, 3 grams of mushroom extract, 4 grams of yeast extract, 3 grams of flavor nucleoside disodium, 12 grams of sodium aspartate, 38 grams of salt, 16 grams of sugar, 13 grams of starch, spices 3 grams, 1 gram of spices, appropriate amount of water.

[0055] Spices are those listed in GB / T12729.1 "Names of Spices and Condiments", including ginger, garlic and chili.

[0056] The processing steps are the same as in Example 1, and will not be repeated here.

Embodiment 3

[0058] Weigh 8 grams of chicken extract, 2 grams of mushroom extract, 5 grams of yeast extract, 3 grams of flavor nucleoside disodium, 14 grams of sodium aspartate, 35 grams of salt, 15 grams of sugar, 14 grams of starch, spices 2 grams, 2 grams of spices, appropriate amount of water.

[0059] Spices are those listed in GB / T12729.1 "Names of Spices and Condiments", including ginger, garlic and chili.

[0060] The processing steps are the same as in Example 1, and will not be repeated here.

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PUM

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Abstract

The invention discloses a chicken essence condiment, comprising the raw materials of chicken meat extract, mushroom extract, yeast extract and flavour development disodium nucleoside which substitute the sodium glutamate as the flavour development matters, thus solving the problems of thirsty owing to intaking excessive sodium glutamate and health care owing to high temperature application of sodium glutamate. The invention removes the sodium glutamate, but not changes the flavouring function of the chicken essence, thus balancing the nutrition and benefiting the health.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a chicken essence condiment. Background technique [0002] Chicken essence is a commonly used compound condiment. The main umami substance in chicken essence is sodium glutamate, also known as monosodium glutamate. A large amount of monosodium glutamate can bring a strong umami taste, but excessive consumption of monosodium glutamate will cause great harm to the human body. The brief introduction is as follows: [0003] When sodium glutamate is used at a high temperature above 100□, sodium glutamate will be transformed into sodium pyroglutamate, which is carcinogenic to humans. In addition, in an alkaline environment, MSG will undergo a chemical reaction to produce a carcinogen called disodium glutamate. What's more, people who eat a lot of monosodium glutamate often feel thirsty. This is because sodium glutamate contains sodium. Excessive intake can lead to high blood press...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/229A23L27/26A23L27/23
Inventor 邓嫣容邓丽梁钧陶
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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