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Soup block compound flavorings

The technology of compound seasoning and seasoning auxiliary material is applied in the field of food seasoning, which can solve the problems of single eating method and single nutrient composition, and achieve the effects of wide edible range, diversified flavor and delicious taste.

Inactive Publication Date: 2013-09-25
安徽省芬格欣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Second, multi-taste
[0005] At present, the main deficiencies of the compound condiments produced in China are as follows: the first is to highlight a kind of taste, such as chicken essence, which mainly highlights its umami taste, and the main nutritional ingredient is single. The main nutritional ingredient of chicken essence is lysine; The main shape of the product is granular, bagged or liquid, canned
The third is that there is a single way of eating, and it is mainly used as an ingredient in catering cooking and convenience foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1: have the percentage by weight of beef flavor soup block compound seasoning: iodized salt 35%, sodium glutamate 40%, 1+G (nucleic acid) 0.8%, sucrose 7%, cornstarch 14%, malt paste Essence 3%, maltol 0.15%, curry powder 0.5%, ginger powder 0.5%, onion powder 0.5%, pepper powder 0.5%, beef powder 2%, beef extract 2%, HVP powder (hydrolyzed protein powder) 1%, beef Essential oil 0.15%, yeast powder 0.5%, caramel coloring 35g, shortening 5g, water 100ml.

Embodiment 2

[0060] Embodiment 2: have the percentage by weight of chicken flavor soup cube compound seasoning: iodized salt 35%, sodium glutamate 40%, 1+G (nucleic acid) 1%, sucrose 8%, cornstarch 15%, malt paste Essence 2%, ethyl maltol 0.15%, curry powder 0.5%, onion powder 0.5%, ginger powder 0.5%, pepper powder 0.5%, chicken powder 2%, chicken paste 2%, hydrolyzed protein powder 1%, chicken essential oil 0.15 %, shortening 5%, tartrazine 2.5g, tomato extract dry powder 0.5%, parsley 0.5%.

Embodiment 3

[0061] Embodiment 3: have the percentage by weight of shrimp flavor soup block compound seasoning: iodized salt 35%, sodium glutamate 40%, 1+G (nucleic acid) 0.8%, sucrose 9%, cornstarch 15%, malt Dextrin 2%, ethyl maltol 0.15%, ginger powder 0.5%, pepper 0.5%, fresh shrimp powder 2%, shrimp paste 1%, shrimp essential oil 0.1%, sunset yellow 2g, carmine 8g, water 350ml, 0.5% shortening, 1% HVP powder, 0.5% dry yeast powder, 0.5% curry powder.

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PUM

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Abstract

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

Description

Technical field: [0001] The invention belongs to the technical field of food condiments, in particular to a soup cube-shaped compound seasoning and a preparation method thereof. Background technique: [0002] With the improvement of people's living standards, the first generation of flavor enhancer - monosodium glutamate, has been far from meeting people's requirements for food umami, and too much consumption of monosodium glutamate will bring other side effects. It satisfies people's pursuit of complex delicious taste, but at present, experts agree that modern consumers, as a group of people who demand higher life taste, have continuously improved requirements for food taste, and need higher freshness and richer nutrition. Therefore, contemporary people's pursuit of naturalization and diversification of food flavors is becoming more and more intense. In this context, condiments have begun to undergo tremendous changes, and the advantages of compound condiments are becoming...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/226A23L27/00A23L27/20
Inventor 徐邦杰
Owner 安徽省芬格欣食品有限公司
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