CN107048325A - A kind of preparation method of chicken seasoning paste - Google Patents
A kind of preparation method of chicken seasoning paste Download PDFInfo
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- CN107048325A CN107048325A CN201710406981.3A CN201710406981A CN107048325A CN 107048325 A CN107048325 A CN 107048325A CN 201710406981 A CN201710406981 A CN 201710406981A CN 107048325 A CN107048325 A CN 107048325A
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- CN
- China
- Prior art keywords
- reactor
- kilograms
- chicken
- seasoning paste
- kilogram
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 57
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 56
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 13
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000000686 essence Substances 0.000 abstract description 4
- 235000020997 lean meat Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
It is an object of the invention to provide a kind of preparation method of chicken seasoning paste, belong to food seasoning technical field.The preparation method of the chicken seasoning paste is using common chicken as raw material, the ratio of lean meat and fat meat is reasonably combined in chicken, it is prepared from by the rational proportion and order of addition of soyabean protein powder, chickens' extract, refined salt, emulsifying agent, vitamin and essence, by reaching the control to the final taste of seasoning paste to the control of temperature in adding procedure, the taste for the seasoning paste that the chicken seasoning paste preparation method is prepared is authentic, and manufacture craft is simple, the labor intensity of workman is small, the cost of manufacture of chicken seasoning paste is reduced, is adapted to promote the use of.
Description
Technical field
The present invention relates to a kind of preparation method of chicken seasoning paste, belong to food technology field.
Background technology
In modern society, people are to the pursuit more and more higher of the sense of taste, and various seasoning pastes are all needed in many cooking process
Use, and the complex manufacturing technology of common chicken seasoning paste, cost of manufacture is higher, and can waste big in manufacturing process
The manpower of amount.
It is an object of the invention to provide a kind of preparation method of chicken seasoning paste, the chicken seasoning paste preparation method is with normal
The chicken seen is that the ratio of lean meat and fat meat in raw material, chicken is reasonably combined, passes through soyabean protein powder, chickens' extract, refined salt, emulsification
The rational proportion and order of addition of agent, vitamin and essence are prepared from, by being reached in adding procedure to the control of temperature
Control to the final taste of seasoning paste, the taste for the seasoning paste that the chicken seasoning paste preparation method is prepared is authentic, and system
Make technique simple, the labor intensity of workman is small, reduces the cost of manufacture of chicken seasoning paste, is adapted to promote the use of.
The content of the invention
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of chicken seasoning paste, Yu Qi
Step is：
（1）, take 30 kilograms of Fresh chicken, it is standby that using meat grinder 30 kilograms of Fresh chicken is twisted into meat stuffing；
（2）, by step（1）The meat stuffing prepared is placed into reactor, and soyabean protein powder 4,000 is then added into reactor
Gram, 2 kilograms of starch, 0.5 kilogram of yeast, 66 kilograms of pure water and .5 kilograms of proteinase-10, the temperature in reactor is increased to 45
Degree Celsius, while the material in uniform stirring reactor, 3 hours of continued hydrolysis；
（3）, then by reactor it is closed be warming up to 121 degrees Celsius keep 30 minutes, continue in the process in reactor
Material is stirred；
（4）, then will be cooled to 70-80 degrees Celsius in reactor, 0.6 kilogram of yeastex and burnt sugar coloring are added into reactor
Plain 1.4 kilograms of liquid, is then warming up to 90 degrees Celsius by reactor, persistently stirs 10 minutes；
（5）, reactor is cooled to 40-45 degrees Celsius, then add 8 kilograms of chickens' extract, 27 kilograms of refined salt, 1 kilogram of emulsifying agent, dimension
15 kilograms of raw 0.18 kilogram of element E, 0.014 kilogram of essence and glucose, are prepared into chicken seasoning paste after stirring.
It is an object of the invention to provide a kind of preparation method of chicken seasoning paste, the chicken seasoning paste preparation method is with normal
The chicken seen is that the ratio of lean meat and fat meat in raw material, chicken is reasonably combined, passes through soyabean protein powder, chickens' extract, refined salt, emulsification
The rational proportion and order of addition of agent, vitamin and essence are prepared from, by being reached in adding procedure to the control of temperature
Control to the final taste of seasoning paste, the taste for the seasoning paste that the chicken seasoning paste preparation method is prepared is authentic, and system
Make technique simple, the labor intensity of workman is small, reduces the cost of manufacture of chicken seasoning paste, is adapted to promote the use of.
Embodiment
Specific embodiment one：A kind of preparation method of chicken seasoning paste, its step is：
（1）, take 30 kilograms of Fresh chicken, it is standby that using meat grinder 30 kilograms of Fresh chicken is twisted into meat stuffing；
（2）, by step（1）The meat stuffing prepared is placed into reactor, and soyabean protein powder 4,000 is then added into reactor
Gram, 2 kilograms of starch, 0.5 kilogram of yeast, 66 kilograms of pure water and .5 kilograms of proteinase-10, the temperature in reactor is increased to 45
Degree Celsius, while the material in uniform stirring reactor, 3 hours of continued hydrolysis；
（3）, then by reactor it is closed be warming up to 121 degrees Celsius keep 30 minutes, continue in the process in reactor
Material is stirred；
（4）, then will be cooled to 70 degrees Celsius in reactor, 0.6 kilogram of yeastex and caramel colorant are added into reactor
1.4 kilograms of liquid, is then warming up to 90 degrees Celsius by reactor, persistently stirs 10 minutes；
（5）, reactor is cooled to 40 degrees Celsius, then add 8 kilograms of chickens' extract, 27 kilograms of refined salt, 1 kilogram of emulsifying agent, dimension life
15 kilograms of plain 0.18 kilogram of E, 0.014 kilogram of essence and glucose, are prepared into chicken seasoning paste after stirring.
Specific embodiment two：A kind of preparation method of chicken seasoning paste, it is characterised in that its step is：
（1）, take 30 kilograms of Fresh chicken, it is standby that using meat grinder 30 kilograms of Fresh chicken is twisted into meat stuffing；
（2）, by step（1）The meat stuffing prepared is placed into reactor, and soyabean protein powder 4,000 is then added into reactor
Gram, 2 kilograms of starch, 0.5 kilogram of yeast, 66 kilograms of pure water and .5 kilograms of proteinase-10, the temperature in reactor is increased to 45
Degree Celsius, while the material in uniform stirring reactor, 3 hours of continued hydrolysis；
（3）, then by reactor it is closed be warming up to 121 degrees Celsius keep 30 minutes, continue in the process in reactor
Material is stirred；
（4）, then will be cooled to 75 degrees Celsius in reactor, 0.6 kilogram of yeastex and caramel colorant are added into reactor
1.4 kilograms of liquid, is then warming up to 90 degrees Celsius by reactor, persistently stirs 10 minutes；
（5）, reactor is cooled to 43 degrees Celsius, then add 8 kilograms of chickens' extract, 27 kilograms of refined salt, 1 kilogram of emulsifying agent, dimension life
15 kilograms of plain 0.18 kilogram of E, 0.014 kilogram of essence and glucose, are prepared into chicken seasoning paste after stirring.
Specific embodiment three：A kind of preparation method of chicken seasoning paste, it is characterised in that its step is：
（1）, take 30 kilograms of Fresh chicken, it is standby that using meat grinder 30 kilograms of Fresh chicken is twisted into meat stuffing；
（2）, by step（1）The meat stuffing prepared is placed into reactor, and soyabean protein powder 4,000 is then added into reactor
Gram, 2 kilograms of starch, 0.5 kilogram of yeast, 66 kilograms of pure water and .5 kilograms of proteinase-10, the temperature in reactor is increased to 45
Degree Celsius, while the material in uniform stirring reactor, 3 hours of continued hydrolysis；
（3）, then by reactor it is closed be warming up to 121 degrees Celsius keep 30 minutes, continue in the process in reactor
Material is stirred；
（4）, then will be cooled to 80 degrees Celsius in reactor, 0.6 kilogram of yeastex and caramel colorant are added into reactor
1.4 kilograms of liquid, is then warming up to 90 degrees Celsius by reactor, persistently stirs 10 minutes；
（5）, reactor is cooled to 45 degrees Celsius, then add 8 kilograms of chickens' extract, 27 kilograms of refined salt, 1 kilogram of emulsifying agent, dimension life
15 kilograms of plain 0.18 kilogram of E, 0.014 kilogram of essence and glucose, are prepared into chicken seasoning paste after stirring.
It is an object of the invention to provide a kind of preparation method of chicken seasoning paste, the chicken seasoning paste preparation method is with normal
The chicken seen is that the ratio of lean meat and fat meat in raw material, chicken is reasonably combined, passes through soyabean protein powder, chickens' extract, refined salt, emulsification
The rational proportion and order of addition of agent, vitamin and essence are prepared from, by being reached in adding procedure to the control of temperature
Control to the final taste of seasoning paste, the taste for the seasoning paste that the chicken seasoning paste preparation method is prepared is authentic, and system
Make technique simple, the labor intensity of workman is small, reduces the cost of manufacture of chicken seasoning paste, is adapted to promote the use of.
Obviously, above-described embodiment is only intended to clearly illustrate example, and the not restriction to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in the protection domain of the invention.
Claims (1)
1. a kind of preparation method of chicken seasoning paste, it is characterised in that its step is：
（1）, take 30 kilograms of Fresh chicken, it is standby that using meat grinder 30 kilograms of Fresh chicken is twisted into meat stuffing；
（2）, by step（1）The meat stuffing prepared is placed into reactor, and soyabean protein powder 4,000 is then added into reactor
Gram, 2 kilograms of starch, 0.5 kilogram of yeast, 66 kilograms of pure water and .5 kilograms of proteinase-10, the temperature in reactor is increased to 45
Degree Celsius, while the material in uniform stirring reactor, 3 hours of continued hydrolysis；
（3）, then by reactor it is closed be warming up to 121 degrees Celsius keep 30 minutes, continue in the process in reactor
Material is stirred；
（4）, then will be cooled to 70-80 degrees Celsius in reactor, 0.6 kilogram of yeastex and burnt sugar coloring are added into reactor
Plain 1.4 kilograms of liquid, is then warming up to 90 degrees Celsius by reactor, persistently stirs 10 minutes；
（5）, reactor is cooled to 40-45 degrees Celsius, then add 8 kilograms of chickens' extract, 27 kilograms of refined salt, 1 kilogram of emulsifying agent, dimension
15 kilograms of raw 0.18 kilogram of element E, 0.014 kilogram of essence and glucose, are prepared into chicken seasoning paste after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710406981.3A CN107048325A (en) | 2017-06-02 | 2017-06-02 | A kind of preparation method of chicken seasoning paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710406981.3A CN107048325A (en) | 2017-06-02 | 2017-06-02 | A kind of preparation method of chicken seasoning paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048325A true CN107048325A (en) | 2017-08-18 |
Family
ID=59615501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710406981.3A Withdrawn CN107048325A (en) | 2017-06-02 | 2017-06-02 | A kind of preparation method of chicken seasoning paste |
Country Status (1)
| Country | Link |
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| CN (1) | CN107048325A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813638A (en) * | 2018-04-28 | 2018-11-16 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of soybean protein health care product |
-
2017
- 2017-06-02 CN CN201710406981.3A patent/CN107048325A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813638A (en) * | 2018-04-28 | 2018-11-16 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of soybean protein health care product |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20170818 |