Preparation method of original-taste instant chicken soup powder and mate

• Main Authors: ZHENG XIAOMIN, WU LINGRAN, ZHU ZHENYUAN
• Format: Patent
• Language: Chinese; English
• Published: 21.07.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the field of functional food preparation, in particular to an original-taste instant chicken soup powder of Rongjiang Xiaoxiang chicken and a chicken soup mate powder. The rawmaterial is prepared from Rongjiang Xiaoxiang chicken soup powder, selenium-enriched yeast powder and the like. The original-taste instant chicken soup powder is prepared from 400-500 g of peeled andhead-removed minced fragrant chicken and papain, the adding amount of the papain is 0.2% of the weight of minced meat, and the water adding amount is the weight ratio of the minced meat to the waterbeing (1 g: 3 ml). The chicken soup mate powder comprises the following components in percentage by mass raw material: 3% of selenium-enriched yeast powder, 1% of table salt, 0.6% of monosodium glutamate, 0.3% of ginger powder and 0.3% of dried orange peel powder. The chicken soup powder and the chicken soup mate are separately packaged and can be added according to personal taste when being eaten. Chicken soup is freeze-dr