Meat flavor hot flavorings and production method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A seasoning and spicy technology, which is applied in the field of meat-flavored spicy seasoning and its production, can solve the problems that spicy seasoning is highly irritating and does not have meaty flavor, so as to increase appetite, improve the flavor of dishes, and reduce the spicy taste. Effect
Inactive Publication Date: 2009-06-17
浙江正道生物科技有限公司
View PDF0 Cites 48 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] At present, there are many kinds of seasonings available on the market. Most of the compound seasonings produced are made of various seasonings according to a certain ratio, after being crushed, mixed and stirred to form a finished product, which is used to make soup and cook various vegetables. At the same time, it does not have a meaty flavor, and the various spicy seasonings prepared are too irritating
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] Weigh the raw material (kg) according to the following weight:
[0015] Peanut oil 18, dried chili 5, pepper 4, star anise 4, salt 33, sugar 12, monosodium glutamate 17, starch 5, pork reaction solution 7, yeast extract 1.
[0016] The method is as follows:
[0017] First prepare the pork reaction solution: pork and pork bone are mixed and crushed at a weight ratio of 7:3, and 1-3 thousandths of the total weight of pork and pork bone is added with protease to enzymolyze at 60-70°C for 45-90mmin. After the enzymolysis is complete, 90 Inactivate the enzyme at -95°C for 3-5mmin, cool and filter, take the filtrate, add glucose, the weight ratio of glucose to the total weight of pork and pork bones is 1:1, heat the reaction at 80-110°C to obtain pork reaction liquid.
[0018] Then heat 18 kg of peanut oil to 150-200°C, add 5 kg of dried chili, 4 kg of Chinese prickly ash, and 4 kg of star anise to fry for 30-60 seconds, quickly remove, drain the oil, and then coarsely fry t...
Embodiment 2
[0020] Weigh the raw material (kg) according to the following weight:
[0021] Soybean oil 10, dried chili 3, Chinese prickly ash 3, star anise 3, salt 30, sugar 10, monosodium glutamate 15, starch 3, beef reaction solution 5, flavor nucleotide 2 sodium (1+G) 0.5.
[0022] Preparation method is as embodiment 1.
Embodiment 3
[0024] Weigh the raw material (kg) according to the following weight:
[0025] Rapeseed oil 15, dried chili 4, pepper 5, star anise 5, salt 35, sugar 15, monosodium glutamate 20, starch 7, chicken reaction solution 10, hydrolyzed protein 1.5.
[0026] Preparation method is as embodiment 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.
Description
technical field [0001] The invention relates to a seasoning and a preparation method, in particular to a meat-flavored spicy seasoning and a preparation method. Background technique [0002] At present, there are many kinds of seasonings available on the market. Most of the compound seasonings produced are made of various seasonings according to a certain ratio, after being crushed, mixed and stirred to form a finished product, which is used to make soup and cook various vegetables. At the same time, it does not have a meaty flavor, and the various spicy seasonings prepared are too irritating. Contents of the invention [0003] The purpose of the present invention is to address the above deficiencies, to provide a kind of spicy seasoning with a meaty flavor that alleviates the pungent taste of capsicum, highlights the aroma of capsicum, can improve the flavor of dishes, and increase appetite. [0004] Another object of the present invention is to provide a method for prep...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more