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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 increasing demand of taste, unsatisfactory freshness and aroma, and achieve the effect of unique flavor and increasing nutrition.

Inactive Publication Date: 2012-05-30
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 People's Republic of China The spices of its product are purchased goods on the market, Therefore, the freshness and fragrance are not ideal, and it is difficult to meet people's demand for continuous improvement of taste.

Method used

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  • Composite condiment and producing method thereof
  • Composite condiment and producing method thereof
  • Composite condiment and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Production steps:

[0032] ①. Clean and grind fresh shrimp;

[0033] 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 concentrate in a vacuum at a temperature of 55°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;

[0034] 3. After various spices, namely fennel, star anise, green onion powder, cinnamon powder and garlic powder are ground, they are placed in the supercritical extractor of the prior art 5L, the temperature is 65°C, the carbon dioxide pressure of extraction is 1Mpa, and the flow rate is 2L / min, extract for 1 hour, recover carbon dioxide from the extract to obtain the spice extract;

[0035] 4. Prepare other auxiliary materials, and each raw material is allocated (%) according to the weight percentage of the compound condiment as follows:

[0036]

[0037] ⑤. The fresh shrimp enzymatic hydrolysis extrac...

Embodiment 2

[0042] Production steps:

[0043] ①. Clean and grind fresh shrimp;

[0044] 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;

[0045] ③. After grinding various spices, namely fennel, star anise, onion powder, cinnamon powder and garlic powder, put them in a 5L supercritical extractor at a temperature of 75°C. The extracted carbon dioxide pressure is 16Mpa and the flow rate is 2L / min. 3 hours, recovery of carbon dioxide from the extract to obtain the spice extract;

[0046] 4. Prepare other auxiliary materials, and each raw material is allocated (%) according to the weight percentage of the compound condiment as follows:

[0047]

[0048]

[0049] ⑤. The fresh shrimp enzymatic hydrolysis extract of step ②, the flavor and spice ex...

Embodiment 3

[0054] Production steps:

[0055] ①. Clean and grind fresh shrimp;

[0056] 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 vacuum concentrate to 1.1 at a temperature of 60°C and a negative pressure of 0.01Mpa. μg / m 3 ~1.2μg / m 3 , put it in the refrigerator for later use;

[0057] ③. After grinding all kinds of spices, namely fennel, star anise, onion powder, cinnamon powder and garlic powder, put them in a 5L supercritical extractor at a temperature of 70°C. The extracted carbon dioxide pressure is 16Mpa and the flow rate is 2L / min. 2 hours, recovery of carbon dioxide from the extract to obtain the spice extract;

[0058] 4. Prepare other auxiliary materials, and each raw material is allocated (%) according to the weight percentage of the compound condiment as follows:

[0059]

[0060] ⑤. Combine the fresh shrimp enzymatic hydrolysis extract in step ②, flavor spice extract, ...

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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 thefresh 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 the 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 s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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