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Chicken paste and its production method

A technology for chicken sauce and chicken, applied in the field of condiments, can solve the problems of insufficient fullness and natural flavor, insufficient stability of aroma and concentration, and achieve the effects of pure color, reduced salt ratio, and simple production process.

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The processed chicken products currently prepared cannot give full play to their original flavor, the flavor is not full and natural, and the aroma and concentration are not stable enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A preparation method of chicken sauce is completed according to the following steps:

[0017] ① Mix L-acid 0.5%, glycine 0.2%, glucose: 9%, salt: 5%, Vc0.7%, chicken oil 18%, chicken 8%, green onion 5%, L-salt 1.5%, DL-methionine 0.5% %, white sugar 4%, plant hydrolyzed protein 7%, monosodium glutamate 5%, large oil 5%, phosphoric acid 0.8%, lactose 0.5%, water added to 100% and put into the reaction axe, after heating, all the powdery materials melted;

[0018] ②Raise the temperature to 100-105°C and keep it for 1-2 hours;

[0019] ③ After the reaction is over, cool down rapidly or release the chicken reactants out of the axe;

[0020] ④ Pass the chicken reactant through the colloid mill twice;

[0021] ⑤When the temperature of the chicken reactant is lowered to 50-60°C, add 80Kg of chicken reactant, 0.5Kg of chicken essence, 1.3Kg of edible ethanol, 8Kg of purified water, 0.5Kg of thickener (CMC), and 0.1Kg of potassium sorbate in proportion Kg is placed in a mixer...

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PUM

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Abstract

The invention relates to a chicken paste, which comprises the following raw materials by weight ratio: 80-90 parts of chicken reactant, 0.5-1.5 parts of chicken essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of thickening agent and 0.1-0.2 parts of potassium sorbate. The whole production process of the chicken paste is carried out in a reaction kettle, and the production process is simple, safe and healthy. The produced chicken paste has the characteristics of pure color, soysauce-like flavor, delicious taste and abundant nutrition, and reduces the salt proportion for achieving the diet requirement for people health.

Description

Technical field: [0001] The invention belongs to a condiment, in particular to a chicken sauce and a preparation method thereof. Background technique: [0002] Chicken meat is tender and delicious. It is rich in protein, fat and phospholipids, and has a high digestibility, which is easily absorbed and utilized by the human body. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, tonifying deficiency, invigorating the spleen and stomach, activating blood vessels, and strengthening bones and muscles. [0003] At present, with the improvement of people's living standards, people pay more and more attention to chicken, and their needs are becoming more and more diversified. They are not only satisfied with eating fresh chicken directly, but also have more and more demands for processed chicken products. . The processed chicken products prepared now cannot give full play to their original flavor, the flavor is not full ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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