CN115812940A - Formula and preparation method of stock chicken powder - Google Patents
Formula and preparation method of stock chicken powder Download PDFInfo
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- CN115812940A CN115812940A CN202211725993.XA CN202211725993A CN115812940A CN 115812940 A CN115812940 A CN 115812940A CN 202211725993 A CN202211725993 A CN 202211725993A CN 115812940 A CN115812940 A CN 115812940A
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000009472 formulation Methods 0.000 title description 2
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 35
- 241000287828 Gallus gallus Species 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000012138 yeast extract Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 108091028664 Ribonucleotide Proteins 0.000 claims abstract description 7
- 239000002336 ribonucleotide Substances 0.000 claims abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 12
- 235000013350 formula milk Nutrition 0.000 claims description 10
- 241000237509 Patinopecten sp. Species 0.000 claims description 9
- 235000020637 scallop Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 235000020610 powder formula Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002773 nucleotide Substances 0.000 claims description 3
- 125000003729 nucleotide group Chemical group 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 241000722363 Piper Species 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a formula of stock chicken powder and a preparation method thereof, wherein the stock chicken powder consists of sodium glutamate, edible salt, stock chicken soup, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, pepper and aniseed.
Description
Technical Field
The invention belongs to the technical field of chicken powder formulas, and particularly relates to the technical field of raw soup chicken powder formulas and preparation methods thereof.
Background
The chicken powder is made up by using chicken meat, egg and chicken bone as base material, cooking, reducing pressure, extracting juice, adding salt, sugar, monosodium glutamate (sodium glutamate), chicken powder, spice, inosinic acid, guanylic acid and chicken essence as raw material and adopting a special technological process to make the invented flavouring material with fresh taste and chicken meat taste.
The chicken powder seasoning has gradually replaced the traditional monosodium glutamate, and becomes the common flavoring and freshness-increasing seasoning in the cooking process in families and catering kitchens. In the view of common consumers, the chicken powder has the greatest advantage over monosodium glutamate in that the chicken powder is more beneficial to human health, so that the pursuit of health and flavor is higher and higher along with the improvement of living standard of people, but the chicken powder existing in the market at present has more additives, and the flavor does not accord with the taste of the public, and a formula of the stock chicken powder and a preparation method thereof are provided for solving the problems.
Disclosure of Invention
The invention aims to: provides a raw soup chicken powder formula and a preparation method thereof, and aims to solve the problems that the existing chicken powder has more additives and the flavor does not accord with the taste of the public.
The technical scheme adopted by the invention is as follows:
the formula of the stock chicken powder is characterized in that: the stock chicken powder consists of sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, pepper and aniseed.
Further, the raw materials in the stock chicken powder in parts by weight are as follows: 30-35 parts of sodium glutamate, 25-35 parts of edible salt, 5-10 parts of chicken stock, 5-10 parts of white granulated sugar, 5-10 parts of starch, 5-8 parts of chicken powder, 1-3 parts of yeast extract, 0.5-1.5 parts of flavor nucleotide disodium, 0.5-1.5 parts of pepper and 0.5-1.5 parts of anise.
Furthermore, the raw materials in the stock chicken powder are fully and uniformly mixed with sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, paprika powder and star anise powder according to the formula proportion, and the finished product is obtained by drying and packaging according to the process of the conventional chicken powder seasoning.
A preparation method of stock chicken powder comprises the following steps:
the method comprises the following steps: removing hair and head, removing feet and viscera of a slaughtered old hen, cleaning, putting the whole hen into a cooking pot, adding water, cooking at 90-100 deg.C and 0.12-0.15MPa for 3-4 hr under high temperature and high pressure to obtain a sufficient emulsification effect;
step two: adding herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, stirring at 60-80 deg.C and 0.12-0.15MPa, and performing enzymolysis for 3-4 hr;
step three: adding scallop, lentinus Edodes and herba Zosterae Marinae at 80-100 deg.C and 0.12-0.15MPa, stirring, and performing enzymolysis for 3-4 hr to obtain chicken stock soup;
step four: and (4) grinding the zymolytic chicken stock by using a colloid mill, and filtering to obtain the chicken stock.
Furthermore, the proportion of water, hen meat, dried scallop, mushroom, kelp, shallot, ginger and garlic used in the processing of the chicken soup stock is that the water: old hen meat: dried scallop: mushroom, kelp, shallot, ginger, garlic = 40.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the chicken soup contains about 30 percent of protein, amino acid and other nutrient components, sugar and mineral substances such as iron, calcium, copper, selenium, iodine and the like which are necessary for human bodies, is a nourishing condiment suitable for people of all ages, has nutritional and health-care values, and has the effects of seasoning and increasing appetite.
2. The chicken stock soup prepared by the three-stage soup hanging process can convert chicken protein into amino acid necessary for human bodies to the maximum extent and supplement the requirements of the human bodies; the added chicken stock has very high effects of seasoning and increasing appetite; the adopted production process is simple, and the application prospect is good.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the following examples further illustrate the present invention in detail. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The formula of the stock chicken powder is characterized in that: the chicken powder stock comprises sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, pepper and aniseed.
The raw materials in the stock chicken powder in parts by weight are as follows: 30-35 parts of sodium glutamate, 25-35 parts of edible salt, 5-10 parts of chicken stock soup, 5-10 parts of white granulated sugar, 5-10 parts of starch, 5-8 parts of chicken meal, 1-3 parts of yeast extract, 0.5-1.5 parts of flavour nucleotide disodium, 0.5-1.5 parts of pepper and 0.5-1.5 parts of anise, wherein the chicken stock soup added by the formula contains about 30 percent of protein, amino acid and other nutritional ingredients, sugar, iron, calcium, copper, selenium, iodine and other mineral substances necessary for human bodies, and the chicken stock soup is a nourishing condiment suitable for people of all ages, has nutritional and health-care values, and has the effects of seasoning and increasing appetite.
The raw materials in the stock chicken powder are fully and uniformly mixed with sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, sichuanese pepper corn powder and star aniseed powder according to the formula proportion, and the finished product is obtained by drying and packaging according to the process of conventional chicken powder seasoning.
Example 2
A preparation method of a stock chicken powder formula comprises the following steps:
the method comprises the following steps: removing hair and head, removing feet and viscera of a slaughtered old hen, cleaning, putting the whole hen into a cooking pot, adding water, cooking at 90-100 deg.C and 0.12-0.15MPa for 3-4 hr under high temperature and high pressure to obtain a sufficient emulsification effect; in the process, floating foam is skimmed off, and the soup is kept boiling;
step two: adding herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, stirring at 60-80 deg.C under 0.12-0.15MPa, performing enzymolysis for 3-4 hr, and stopping boiling with slow fire or slow fire;
step three: adding dried scallop, lentinus Edodes and herba Zosterae Marinae at 80-100 deg.C under 0.12-0.15MPa, stirring, and performing enzymolysis for 3-4 hr to obtain chicken stock soup;
step four: and (4) grinding the zymolytic chicken stock by using a colloid mill, and filtering to obtain the chicken stock.
The chicken soup stock is internally used with water, hen meat, dried scallop, mushroom, kelp, scallion, ginger and garlic in the following proportion: old hen chicken: dried scallop: mushroom, kelp, shallot, ginger, garlic = 40.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The formula of the stock chicken powder is characterized in that: the stock chicken powder consists of sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, disodium ribonucleotide, pepper and aniseed.
2. The stock chicken powder formula of claim 1, wherein: the raw materials in the stock chicken powder in parts by weight are as follows: 30-35 parts of sodium glutamate, 25-35 parts of edible salt, 5-10 parts of chicken stock, 5-10 parts of white granulated sugar, 5-10 parts of starch, 5-8 parts of chicken powder, 1-3 parts of yeast extract, 0.5-1.5 parts of flavor nucleotide disodium, 0.5-1.5 parts of pepper and 0.5-1.5 parts of anise.
3. The stock chicken powder formula of claim 2, wherein: according to the formula proportion, the raw materials in the stock chicken powder are prepared by fully and uniformly mixing sodium glutamate, edible salt, chicken stock, white granulated sugar, starch, chicken powder, yeast extract, flavour development disodium ribonucleotide, paprika powder and star anise powder, drying according to the conventional process of chicken powder seasoning, and packaging to obtain a finished product.
4. The method for preparing the stock chicken powder formula according to claim 1, wherein the method comprises the following steps: the raw materials in the formula of the stock chicken powder are prepared by the following steps:
the method comprises the following steps: removing hair and head, removing feet and viscera of a slaughtered old hen, cleaning, putting the whole hen into a cooking pot, adding water, cooking at 90-100 deg.C and 0.12-0.15MPa for 3-4 hr under high temperature and high pressure to obtain a sufficient emulsification effect;
step two: adding herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, stirring at 60-80 deg.C and 0.12-0.15MPa, and performing enzymolysis for 3-4 hr;
step three: adding scallop, lentinus Edodes and herba Zosterae Marinae at 80-100 deg.C and 0.12-0.15MPa, stirring, and performing enzymolysis for 3-4 hr to obtain chicken stock soup;
step four: and (4) grinding the zymolytic chicken stock by using a colloid mill, and filtering to obtain the chicken stock.
5. The preparation method of the stock chicken powder formula according to claim 4, wherein the preparation method comprises the following steps: the chicken raw soup is prepared from the following internal water, hen meat, dried scallop, mushroom, kelp, shallot, ginger and garlic in proportion: old hen chicken: dried scallop: mushroom, kelp, shallot, ginger, garlic = 40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211725993.XA CN115812940A (en) | 2022-12-30 | 2022-12-30 | Formula and preparation method of stock chicken powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211725993.XA CN115812940A (en) | 2022-12-30 | 2022-12-30 | Formula and preparation method of stock chicken powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115812940A true CN115812940A (en) | 2023-03-21 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211725993.XA Pending CN115812940A (en) | 2022-12-30 | 2022-12-30 | Formula and preparation method of stock chicken powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN115812940A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750237A (en) * | 2013-12-27 | 2014-04-30 | 广东江大和风香精香料有限公司 | Seasoning powder and preparation method thereof |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| CN105995907A (en) * | 2016-05-18 | 2016-10-12 | 山东行政总厨食品有限公司 | Chicken bruillon and preparation method thereof |
-
2022
- 2022-12-30 CN CN202211725993.XA patent/CN115812940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750237A (en) * | 2013-12-27 | 2014-04-30 | 广东江大和风香精香料有限公司 | Seasoning powder and preparation method thereof |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| CN105995907A (en) * | 2016-05-18 | 2016-10-12 | 山东行政总厨食品有限公司 | Chicken bruillon and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| GJXUN1970: "鸡大哥原汤鸡粉的原料是什么？", pages 1 - 2, Retrieved from the Internet <URL:https://zhidao.baidu.com/question/461832819295381805.html> * |
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Application publication date: 20230321 |