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Flavor development material and preparation thereof

A seasoning and equipment technology, applied in the field of seasoning and its preparation, can solve the problem of lack of seasoning raw materials and achieve the effect of improving flavor

Active Publication Date: 2008-07-09
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there is a lack of seasoning raw materials with strong adaptability, rich taste and appropriate cost in the seasoning field.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] beef seasoning

[0029] Raw materials (mass fraction%): water: 15; beef hydrolyzate: 12; soy sauce: 5; hydrolyzed vegetable protein: 8; glucose: 1; L-cysteine ​​hydrochloride: 2.4; IMP: 0.8; reducing sugar Sugar: 8; Salt: 15; Monosodium glutamate: 10; Butter: 4; Starch: 15; Beef essence: 1; Others: 1.2.

[0030] The preparation method is:

[0031] 1) Dissolving: mix 10% (mass fraction) of sugar, salt and monosodium glutamate in the raw materials with other raw materials except starch and beef essence, and dissolve at 35°C;

[0032] 2) PH adjustment: adjust the pH value of the material to 6.3;

[0033] 3) Reaction: heat the material to 115°C within 30 minutes, stir at constant temperature, and react for 2.5 hours;

[0034] 4) Blending: Add beef essence and remaining sugar, salt, monosodium glutamate, mix evenly, and quickly cool down to 75°C;

[0035] 5) Drying: Add starch, mix evenly and then spray dry. Drying conditions: air inlet temperature 230°C, air outlet temp...

Embodiment 2

[0037] pork seasoning

[0038] Raw materials (mass fraction%): water: 11; pork hydrolyzate: 10; soy sauce: 10; hydrolyzed vegetable protein: 6; glucose: 1.5; L-cysteine ​​hydrochloride: 3.2; IMP: 1.8; reducing sugar Sugar: 5; Salt: 18; Monosodium glutamate: 10; Lard: 6; Starch: 15; Pork essence: 0.4; Others: 0.5.

[0039] The preparation method is:

[0040] 1) Dissolving: mix 10% (mass fraction) of sugar, salt and monosodium glutamate in the raw materials with other raw materials except starch and pork essence, and dissolve at 38°C;

[0041] 2) Adjust PH: adjust the pH value of the material to 7.6;

[0042] 3) Reaction: heat the material to 118°C within 30 minutes, stir at constant temperature, and react for 3.5 hours;

[0043] 4) Deployment: Add pork essence and remaining sugar, salt, and monosodium glutamate, mix well, and quickly cool down to 82°C;

[0044] 5) Drying: add starch, mix well and then vacuum dry, drying conditions: vacuum degree 0.09MPa, temperature 75°C, t...

Embodiment 3

[0047] chicken seasoning

[0048] Raw materials (mass fraction%): water: 8; chicken hydrolyzate: 12; soy sauce: 5; hydrolyzed vegetable protein: 5; glucose: 1.5; L-cysteine ​​hydrochloride: 4.2; IMP: 1.2; reducing sugar Sugar: 5; Salt: 15; Monosodium glutamate: 15; Chicken oil: 5; Starch: 20; Chicken essence: 0.7; Others: 0.8.

[0049] The preparation method is:

[0050] 1) Dissolving: mix 10% (mass fraction) of sugar, salt and monosodium glutamate in the raw materials with other raw materials except starch and chicken essence, and dissolve at 42°C;

[0051] 2) PH adjustment: adjust the pH value of the material to 6.6;

[0052] 3) Reaction: heat the material to 102°C within 30 minutes, stir at constant temperature, and react for 1.5 hours;

[0053] 4) Blending: Add chicken essence and remaining sugar, salt, and monosodium glutamate, mix well, and quickly cool down to 82°C;

[0054] 5) Drying: add starch, mix evenly and microwave dry, drying conditions: output power 22 kilo...

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Abstract

The invention discloses flavoring. The main components of the flavoring and the weight portions are: 5 to 25 portions of water, 5 to 30 portions of meat zymolyte, 5 to 15 portions of soy sauce, 5 to 15 portions of hydrolyzed vegetable protein, 0.5 to 2 portions of glucose, 0.8 to 6 portions of L-cysteine hydrochloride, 0.6 to 3.8 portions of IMP, 0.6 to 5 portions of revertose, 3 to 28 portions of sugar, 15 to 30 portions of salt, 10 to 25 portions of monosodium glutamate, 2 to 15 portions of oil, 10 to 20 portions of starch and 0.2 to 1.5 portions of edible essence. The invention also discloses a preparation method of the flavoring, consisting of the processes of dissolution, adjusting pH, reaction, blending, drying and shattering. The main process parameters are as follows: the pH is 3.3 to 10.5, the reaction temperature is 90 DEG C to 135 DEG C and the reaction time is 0.5 to 5 hours. The flavoring of the invention can satisfy the demands of smell and flavor and is convenient to use, and the processing cost is low. Thereby the flavoring can be used in instant noodles, recreation puffed food, compound condiment and meat products.

Description

technical field [0001] The invention relates to the fields of food science and food processing, in particular to a seasoning and a preparation method thereof. Background technique [0002] People take food as their heaven, and food takes taste first, and the flavor of food is an important functional characteristic of food. For a long time, people have used spices, salt, sugar, monosodium glutamate, essence, etc. to adjust the flavor of instant noodles, leisure puffed food, compound condiments, meat products and other foods to increase the sellability of food. But the local flavor that above-mentioned single seasoning base material forms is not heavy enough, especially can't reflect the comprehensive taste of food. If more meat and fat materials are added to improve the taste, problems such as texture coordination of raw materials, convenience of use, and additional cost will be faced. Therefore, there is a lack of seasoning raw materials with strong adaptability, rich tast...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 孔令会邢晓阳蔡连坤吴肖
Owner 南京汇肽生物科技有限公司
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