Granulated chicken stock  and chicken powder are two kinds of different seasonings. Though both are made with chicken as raw material, but they are different in ingredient, technology and application. In terms of ingredient, chicken powder focuses on natural flavor of chicken. It contains high content of chicken, but low content of monosodium glutamate, and it is mainly used to make soups and it is used frequently in catering industry. In terms of production technology, chicken powder will be made into powder finally, but chicken essence products focus on its flavor, so it contains high contents of monosodium glutamate, relatively, it contains lower contents of chicken and it is generally used for making dishes. In terms of production technology, chicken essence shall be processed into small granulated and yellow solid.

      Granulated chicken stock, originally essence of chicken flavor, is one kind of compound seasoning. The basic ingredient of it is mainly monosodium glutamate (content of it is about 40%), and also auxiliary flavor agent, salt, sugar, chicken powder, spice and chicken essence and so on. It is the seasoning made with special technologies and processes of crushing, mixing, granulating, drying and screening using chicken, eggs, chicken bones and monosodium glutamate as raw materials. It contains essence of concentrated chicken flavor. Flavor of chicken essence mainly comes from monosodium glutamate and disodium nucleotide, which not only have the function of seasoning, but also special flavor of chicken. With very thick chicken flavor, it is suitable for cooking dishes, but also making soups. Thanks to high cost of its raw materials, market price of chicken essence is by far higher than monosodium glutamate, so it belongs to medium and high grade seasoning.