Chicken essence with fried flavor and preparation method thereof

A chicken essence and flavor technology, applied in the field of condiments, can solve the problem of not being suitable for long-term use, and achieve the effect of strong umami taste

Active Publication Date: 2011-06-01
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But many consumer groups, especially southerners, do not like to eat spicy food, so the consumer group of this spicy chicken essence is limited to the crowd who like spicy food
In addition, from the perspective of health care, some people suffering from ulcers, chronic gastrointestinal diseases, and high blood pressure should not use this spicy chicken essence for a long time.
[0005] Simultaneously, deep-fried chicken food is rich in local flavor, crispy and delicious, and is deeply rooted in the hearts of the people. It has become a popular food among consumers. However, the fried chicken essence is still a blank in the domestic market. Therefore, a kind of fried chicken essence is needed on the market to meet the needs of consumers. consumer needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of fried chicken essence, its preparation method is as follows:

[0049] (1) In parts by weight, weigh raw materials: 10 parts of chicken, 40 parts of monosodium glutamate, 20 parts of salt, 15 parts of sugar, 14 parts of starch, 20 parts of maltodextrin, 2.0 parts of I+G, 1.5 parts of onion, 2.5 parts of ginger 2.0 parts, garlic.

[0050] (2) Wash and chop fresh shallots, ginger and garlic.

[0051] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 120°C, and the frying time is 15 minutes.

[0052] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.

[0053] (5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.

Embodiment 2

[0055] A kind of fried chicken essence, its preparation method is as follows:

[0056] (1) In parts by weight, weigh raw materials: 15 parts of chicken, 50 parts of monosodium glutamate, 30 parts of salt, 25 parts of sugar, 25 parts of starch, 25 parts of maltodextrin, 1.5 parts of I+G, 2.5 parts of onion, 2 parts of ginger 1.5 parts of garlic.

[0057] (2) Wash and chop fresh shallots, ginger and garlic.

[0058] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 125°C, and the frying time is 12 minutes.

[0059] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.

[0060](5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.

Embodiment 3

[0062] A kind of fried chicken essence, its preparation method is as follows:

[0063] (1) In parts by weight, weigh raw materials: 25 parts of chicken, 36 parts of monosodium glutamate, 15 parts of salt, 10 parts of sugar, 7 parts of starch, 7 parts of maltodextrin, 1.5 parts of I+G, 1 part of onion, 1 part of ginger 1.5 parts of garlic.

[0064] (2) Wash and chop fresh shallots, ginger and garlic.

[0065] (3) After the chicken is cleaned, pat it loose and cut it into long strips, put the chicken together with shallots, ginger and garlic into a pan for frying; the oil temperature of the pot is 140°C, and the frying time is 8 minutes.

[0066] (4) Stir fully and evenly to fuse the fried chicken together, and then grind it to make chicken paste.

[0067] (5) Add monosodium glutamate, salt, sugar, starch, I+G, and maltodextrin into the prepared chicken paste of step (4), mix and stir evenly, then granulate and shape, and dry to obtain the finished product.

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PUM

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Abstract

The invention belongs to the technical field of flavoring, and especially relates to a chicken essence with a fried flavor and a preparation method thereof. The chicken essence comprises, by weight, the following raw materials: 10-30 parts of chicken, 35-60 parts of monosodium glutamate, 15-30 parts of salt, 10-25 parts of sugar, 8-25 parts of starch, 8-25 parts of maltodextrin, 1.1-2.5 parts of I+G, 1.0-2.5 parts of onion, 1.0-2.5 parts of ginger, and 1.0-2.5 parts of garlic; the preparation method comprises the following steps: weighing the raw materials; washing and cutting up the raw materials; putting the chicken, onions, gingers, and garlic into a pan and frying the materials; grinding the fried chicken to prepare chicken cream; putting the residual raw materials into the chicken cream, mixing, stirring uniformly, performing granulation and formation, and drying to obtain the finished product. The chicken essence with a fried flavor of the present invention has a unique flavor and a strong taste, has no added chemical additives and preservatives, and is a pure natural flavoring.

Description

Technical field: [0001] The invention belongs to the technical field of condiments, in particular to a fried flavor chicken essence and a preparation method thereof. Background technique: [0002] Monosodium glutamate and chicken essence are commonly used condiments in people's lives. Adding monosodium glutamate to food can enhance the umami taste of food. However, monosodium glutamate has a single mouthfeel and poor flavor. Compared with the single umami taste of monosodium glutamate, the umami taste of chicken essence is softer, and the taste is more mellow, plump, and rich in fragrance. The main ingredient of chicken essence is chicken. Adding chicken essence can not only make the taste of food more delicious, but also increase animal protein, improve nutritional value, and enhance appetite. [0003] The chicken essence seasoning on the market is a mixed bag. Under the temptation of profits, some chicken essence manufacturers use less or no chicken in order to save cost...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L27/10A23L27/20
Inventor 王胜利叶淑娟
Owner 广东百味佳味业科技股份有限公司
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