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Native chicken simmering juice and preparation method thereof

A technology of native chicken and chicken oil, which is applied in the field of stewed chicken juice and its preparation, can solve problems such as the decrease of amino acid content, the impact of nutrients, and the loss of chicken nutrients, so as to increase the content of amino acids, prolong the shelf life, and improve the antioxidant performance Effect

Pending Publication Date: 2020-10-09
广州味滋美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the invention believes that there is a risk of loss of nutrients in the chicken during the cooking process, so that the amino acid content in the prepared chicken-flavored seasoning is reduced, so that it is easy to adjust the flavor of the chicken-flavored seasoning. Nutrient-caused deficiencies

Method used

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  • Native chicken simmering juice and preparation method thereof
  • Native chicken simmering juice and preparation method thereof
  • Native chicken simmering juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0093] refer to figure 1 , the preparation method of local chicken simmering juice comprises the following steps:

[0094] In step (1), the whole chicken is cleaned, and then the whole chicken is minced with a meat grinder, and then the ginger and party ginseng are put into a garlic grinder and mashed.

[0095] Step (2), add ground whole chicken, mashed ginger, Codonopsis pilosula and 1 / 4 amount of water in the autoclave, and increase the temperature of the autoclave to 110 ° C, and increase the pressure of the autoclave to 0.2 MPa, keep warm for 4h.

[0096] In step (3), reduce the pressure in the autoclave to normal pressure, add white pepper powder and chicken oil, lower the temperature of the autoclave to 95° C., and keep the temperature for 18 hours to obtain a pretreatment mixture.

[0097] In step (4), the pretreatment mixture is discharged from the autoclave, passed through a colloid mill, and then passed through a 40-mesh screen, and the bone residue is discarded to...

Embodiment 2

[0105] The difference with embodiment 1 is:

[0106] In step (2), raise the temperature of the reactor to 117.5° C., and raise the pressure to 0.25 MPa, and keep the temperature for 3 hours.

[0107] In step (3), reduce the temperature to 97° C. and keep it warm for 15 hours.

[0108] In step (6), raise the temperature to 98° C. and keep it warm for 2.8 hours.

[0109] In step (7), raise the temperature to 95° C. and keep it warm for 33 minutes.

[0110] Among them, the raw material components and content of the liquid fragrance base are shown in Table 1; the raw material components and content of the local chicken simmered juice are shown in Table 2.

Embodiment 3

[0112] The difference with embodiment 1 is:

[0113] In step (2), raise the temperature of the reactor to 125° C., and raise the pressure to 0.3 MPa, and keep the temperature for 3 hours.

[0114] In step (3), reduce the temperature to 99° C. and keep it warm for 18 hours.

[0115] In step (6), the temperature is raised to 100° C. and kept for 2.5 hours.

[0116] In step (7), raise the temperature to 100° C. and keep it warm for 25 minutes.

[0117] Among them, the raw material components and content of the liquid fragrance base are shown in Table 1; the raw material components and content of the local chicken simmered juice are shown in Table 2.

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Abstract

The invention relates to the technical field of food seasonings, and provides a native chicken simmering juice and a preparation method thereof in order to solve the problem that the boiling process of chicken easily influences the amino acid content of the native chicken simmering juice; the native chicken simmering juice is prepared from the following raw materials by mass: 10-20 parts of wholechicken; 0.5 to 2 parts of fresh ginger; 0.05 to 0.2 part of radix codonopsis; 35 to 45 parts of water; 0.01 to 0.1 part of white pepper powder; 3-8 parts of chicken oil; 0.5-1 part of an emulsifier;3-10 parts of a liquid essence base; 10 to 15 parts of edible salt; 5-10 parts of white granulated sugar; 8-15 parts of monosodium glutamate; 0.1 to 0.5 part of disodium 5 '-ribonucleotide; and 1-4 parts of a thickening agent. The native chicken simmering juice has the advantages that the amino acid content of the local chicken simmering juice can be guaranteed, and meanwhile the flavor and fragrance of the local chicken simmering juice can be better improved.

Description

technical field [0001] The present application relates to the field of food seasonings, in particular to a chicken simmered sauce and a preparation method thereof. Background technique [0002] Food condiments refer to supplementary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. [0003] Today, with the continuous improvement of living standards, people's requirements for food have already exceeded the needs for food and clothing. The taste enjoyment, nutritional properties and convenience of food have become the goals pursued by consumers. However, the traditional chicken-flavored seasonings usually need to boil the chicken first, then concentrate, extract, emulsify and homogenize. [0004] In view of the above-mentioned related technologies, the invention believe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L13/50A23L13/40A23L13/70A23L29/00A23L29/10A23L29/30A23L29/269A23L5/41A23L29/20
CPCA23L23/00A23L13/52A23L13/428A23L13/72A23L29/065A23L29/10A23L29/03A23L29/00A23L29/30A23L29/269A23L5/41A23L29/20A23V2002/00A23V2200/222A23V2250/7042A23V2250/0644A23V2250/61A23V2200/02
Inventor 彭振宇
Owner 广州味滋美食品有限公司
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