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Concentrated chicken juice condiment and preparation method thereof

A technology of seasoning and chicken juice, which is applied in the field of concentrated chicken juice seasoning and its preparation, can solve the problems of insufficient deliciousness of concentrated chicken juice, and achieve the effect of improving the taste

Inactive Publication Date: 2013-12-11
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of the lack of deliciousness of the existing concentrated chicken juice, and provide a concentrated chicken juice seasoning with natural meat broth deliciousness and its preparation method by adding the chicken soup produced by stewing three yellow chickens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for concentrated chicken juice seasoning, comprising the steps of:

[0022] Take a fresh three-yellow chicken (700 grams), 40 grams of ginger, 20 grams of fresh green onions, 3000 grams of water, boil on high heat, simmer for 3 hours, filter the soup, and get clear stewed chicken soup.

[0023] 1) Premix 4g of white sugar powder and 0.4g of xanthan gum for later use; premix 41.18g of water and 15g of clear stewed chicken soup;

[0024] 2), add the white granulated sugar and xanthan gum premix obtained in step 1) into the water and the chicken soup mixture to fully dissolve (stir while adding to speed up the sol speed);

[0025] 3), with 16g salt powder, 9g monosodium glutamate powder, 0.8g I+G, 1.5g yeast powder, 1.2g modified starch, 4g refined chicken fat, 5g chicken powder, 0.6g Chunfa chicken powder essence 83252, 0.6g spring Add chicken powder flavor 83133, 0.6g Chunfa chicken paste flavor 8431, and 0.12g β-carotene to the dissolved glue solut...

Embodiment 2

[0030] A preparation method for concentrated chicken juice seasoning, comprising the steps of:

[0031] Take a fresh three-yellow chicken (700 grams), 40 grams of ginger, 20 grams of fresh green onions, 3000 grams of water, boil on high heat, simmer for 3 hours, filter the soup, and get clear stewed chicken soup.

[0032] 1) Premix 6g of white sugar powder and 0.35g of xanthan gum for later use; premix 34.53g of water and 20g of stewed chicken soup;

[0033] 2), add the white granulated sugar and xanthan gum premix obtained in step 1) into the water and the chicken soup mixture to fully dissolve (stir while adding to speed up the sol speed);

[0034] 3), with 12g salt powder, 11g monosodium glutamate powder, 0.8g I+G, 1g yeast powder, 1g modified starch, 5g refined chicken fat, 6g chicken powder, 0.6g Chunfa chicken powder essence 83252, 0.6g Chunfa chicken Add powder flavor 83133, 1g Chunfa chicken paste flavor 8431, and 0.12g β-carotene to the dissolved glue solution in ste...

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PUM

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Abstract

The invention relates to a concentrated chicken juice condiment and a preparation method thereof. The concentrated chicken juice condiment is prepared from the following raw materials: dairy salt powder, white granulated sugar powder, gourmet powder, I plus G, yeast extract powder, xanthan gum, modified starch, refined chicken fat, chicken powder, stewed chicken broth, essence of chicken flavor, coloring matters and water. Compared with mainstream concentrated chicken juice products in the market, the concentrated chicken juice condiment provided by the invention has relatively great improvement in mouth feel, and is mainly reflected in being long in after-taste, harmonious on the whole, and relatively delicious, natural and authentic.

Description

technical field [0001] The invention relates to a food, in particular to a concentrated chicken sauce seasoning and a preparation method thereof. Background technique [0002] Concentrated chicken juice, as a member of compound seasoning, has its own advantages: compared with chicken essence and chicken powder, the meat is thicker and purer, it dissolves quickly and has less precipitation after dissolution, and it can be boiled to make soup, which is convenient to use, etc. . At present, although the mainstream concentrated chicken juices on the market each have their own characteristics, they are all based on the addition of pure chicken powder to provide chicken taste. The deliciousness of the chicken soup is not enough and needs further improvement. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the lack of deliciousness of the existing concentrated chicken juice, and provide a concentrated chicken juice seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/229A23L1/39A23L1/315A23L27/23A23L13/50A23L23/00
Inventor 孙式兴
Owner TIANJIN CHUNFA BIO TECH GRP
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