Composite condiment and producing method thereof

A compound condiment and flavor technology, which is applied in the field of food condiments, can solve the problems of difficulty in meeting the demand for continuous improvement of taste, unsatisfactory freshness and aroma, and achieve the effect of unique flavor and increasing nutrition.

Inactive Publication Date: 2008-09-03
宁波米氏实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still less in the prior art with shrimp as condiment raw material, the invention patent application (publication number CN 1931016A) disclosed on the website of the State Intellectual Property Office of the Peo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Production steps:

[0052] ①. Clean and grind fresh shrimp;

[0053] ②. Keep the ground fresh shrimp in step ① in an enzymolysis tank with a temperature of 50°C and a pH value of 5 for 3 hours, then filter, and vacuum concentrate to 1.1 at a temperature of 55°C and a negative pressure of 0.01Mpa. μg / m 3 ~1.2μg / m 3 , put it in the refrigerator for later use;

[0054] 3. After grinding various spices (the present embodiment is fennel, star anise and green onion powder, other spices such as cinnamon powder, garlic powder, etc.) are ground, and placed in the supercritical extractor of the prior art 5L, the temperature is 65 °C, the pressure of the extracted carbon dioxide is 1Mpa, the flow rate is 2L / min, the extraction is for 1 hour, and the carbon dioxide is recovered from the extract to obtain the spice extract;

[0055] 4. Configure other auxiliary materials, each raw material is allocated according to the following weight percentages (%):

[0056] sugar 1

[0057...

Embodiment 2

[0069] Production steps:

[0070] ①. Clean and grind fresh shrimp;

[0071] ②. Keep the ground fresh shrimp in step ① in an enzymolysis tank with a temperature of 60°C and a pH value of 6 for 5 hours, then filter, and vacuum concentrate to 1.1 at a temperature of 65°C and a negative pressure of 0.01Mpa. μg / m 3 ~1.2μg / m 3 , put it in the refrigerator for later use;

[0072] ③. After grinding all kinds of spices, put them in a 5L supercritical extractor, the temperature is 75°C, the pressure of the extracted carbon dioxide is 16Mpa, the flow rate is 2L / min, extract for 3 hours, and recover the carbon dioxide from the extract to obtain the spices. thing;

[0073] 4. Configure other auxiliary materials, each raw material is allocated according to the following weight percentages (%):

[0074] sugar 5

[0075] Fragrance 0.5

[0076] Maltodextrin 6.5

[0077] Starch 18

[0078] ⑤. The fresh shrimp enzymatic hydrolysis extract of step ②, the flavor and spicy extract of step ...

Embodiment 3

[0087] Production steps:

[0088] ①. Clean and grind fresh shrimp;

[0089] ②. Keep the ground fresh shrimp in step ① in an enzymolysis tank with a temperature of 55°C and a pH value of 5 for 4 hours, then filter and concentrate in a vacuum at a temperature of 60°C and a negative pressure of 0.01Mpa to 1.1 μg / m 3 ~1.2μg / m 3 , put it in the refrigerator for later use;

[0090] ③. After grinding all kinds of spices, put them in a 5L supercritical extractor, the temperature is 70°C, the pressure of the extracted carbon dioxide is 16Mpa, the flow rate is 2L / min, extract for 2 hours, and recover the carbon dioxide from the extract to obtain the spices. thing;

[0091] 4. Configure other auxiliary materials, each raw material is allocated according to the following weight percentages (%):

[0092] Sugar 1.5

[0093] Fragrance 0.5

[0094] Maltodextrin 8

[0095] starch 20

[0096] ⑤. The fresh shrimp enzymatic hydrolysis extract of step ②, the flavor and spicy extract of st...

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PUM

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Abstract

The invention discloses a compound seasoning and a production method thereof, and is characterized in that the seasoning consists of the following ingredients by weight percentage: fresh shrimp extract through zymohydrolysis 10%-25%, monosodium glutamate 43%-58%, flavor ribonucleotide 1.5%-1.6%, flavor extract from spicy ingredients 0.5%-1%, and other ingredients 30%; the seasoning further consists of other auxiliary ingredients by the weight percentage as follows: sugar 1%-5%, essence 0.5%-1%, maltodextrin 6.5%-8%, and starch 18%-20%. The production method comprises the steps of cleaning the fresh shrimp, pulverizing, subjecting the pulverized shrimp to zymohydrolysis, filtering, concentrating in a vacuum, extracting, preparing and blending, drying and packing. The novel compound seasoning has unique flavor, high nutritional value, high freshness and good taste, and can replace monosodium glutamate and essence of chicken.

Description

Technical field: [0001] The invention belongs to food condiments, in particular to a compound condiment and a production method thereof. Background technique: [0002] With the improvement of people's living standards, the first generation of umami-increasing agent - monosodium glutamate, can no longer meet people's requirements for umami taste, and too much monosodium glutamate will make dishes have a bitter taste and dry mouth after eating. The chicken essence that appeared later met people's requirements for complex delicious taste, but seasoning experts from all over the world agreed that modern consumers, who are demanding a higher quality of life, have continuously improved taste requirements and need higher freshness. Rich nutrition. [0003] Shrimp has been favored by people for a long time because of its tender meat, delicious taste, rich nutrition, and its low-fat, low-calorie, low-sugar and high-protein characteristics. But still less in the prior art with shrim...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/228A23L1/221A23L27/00A23L27/10A23L27/22
Inventor 冯岳鸣
Owner 宁波米氏实业有限公司
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