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Method for manufacturing moisture-free granular flavoring

A production method and seasoning technology, which are applied in the directions of food preparation, application, food science, etc., can solve the problem of not easy to absorb moisture, and achieve the effects of not easy to absorb moisture, no change in solubility, and preventing moisture absorption.

Active Publication Date: 2010-03-17
上海佳格食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to overcome the shortcomings of the existing granular seasoning manufacturing method by providing a method for making granular seasoning that is not easy to absorb moisture, and by improving the mixing process of granular seasoning, the method can produce moisture-proof Granular seasoning with good performance, to prevent the problem of moisture absorption of granular seasoning during kitchen use

Method used

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  • Method for manufacturing moisture-free granular flavoring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0028] Embodiment 1-3: with the specific embodiment of chicken essence seasoning, in conjunction with Table 1 formula and figure 1 for further clarification.

[0029] formula:

[0030] Table 1 chicken essence granule seasoning embodiment formula

[0031] Ingredients name

Embodiment 1 formula

Embodiment 2 formula

Embodiment 3 formula

MSG Powder (Sodium Glutamate)

46kg

44kg

40kg

salt powder

35kg

37kg

37kg

White sugar

6kg

6kg

8kg

corn starch

4.5kg

4.5kg

6.5kg

Maltodextrin

1kg

1kg

0kg

chicken powder

4kg

4kg

4kg

chicken fat

2kg

2kg

2kg

Nucleotide Disodium

1.5kg

1.5kg

1.5kg

total

100kg

100kg

100kg

Add water

4.5kg

4.5kg

4.5kg

[0032] Specific production steps

[0033] Use example 1-3 formula to make according to the following steps respectively:

[0034] 1. Prepa...

Embodiment 4-6

[0039] Embodiment 4-6: with the specific embodiment of pork bone granule seasoning, in conjunction with formula table 2 and figure 1 for further clarification.

[0040] formula:

[0041] Table 2 pork bone granule seasoning example recipe

[0042] Ingredients name

Embodiment 4 formula

Embodiment 5 formula

Embodiment 6 formula

MSG Powder (Sodium Glutamate)

44kg

40kg

40kg

salt powder

37kg

38kg

38kg

White sugar

6kg

8kg

8kg

corn starch

3.8kg

5.8kg

5.8kg

Maltodextrin

1kg

0kg

0kg

Pork Noodles

3kg

3kg

3kg

lard

2kg

2kg

2kg

Concentrated Pork Bone Juice

1kg

1kg

1kg

Nucleotide Disodium

1.2kg

1.2kg

1.2kg

dark soy sauce

1kg

1kg

1kg

total

100kg

100kg

100kg

Add water

3.5kg

3.5kg

3.5kg

[0043] Specific production steps

[0044] Use exam...

Embodiment 7-9

[0050] Embodiment 7-9: with the specific embodiment of mushroom granule seasoning, in conjunction with formula table 3 and figure 1 for further clarification.

[0051] formula:

[0052] Table 3 Mushroom Granules Seasoning Example Recipe

[0053] Ingredients name

Embodiment 7 formula

Embodiment 8 formula

Embodiment 9 formula

MSG Powder (Sodium Glutamate)

44kg

46kg

42kg

salt powder

37kg

37kg

37kg

White sugar

6kg

6kg

8kg

corn starch

5.5kg

3.5kg

5.5kg

Maltodextrin

2kg

2kg

1kg

mushroom powder

4kg

4kg

4kg

Nucleotide Disodium

1.5kg

1.5kg

1.5kg

total

100kg

100kg

100kg

Add water

5kg

5kg

5kg

[0054] Specific production steps

[0055] Use example 7-9 formula to make according to the following steps respectively:

[0056] 1. Preparation of the suspension: heat the soft water to boil, ad...

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PUM

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Abstract

The invention discloses a method for manufacturing a moisture-free granular flavoring, which comprises the following steps of suspension preparation, mixing, granulation, drying, cooling and screening. The method overcomes the defects of the prior granular flavoring manufacturing method by improving the mixing process of the granular flavoring, and can produce the granular flavoring with good moisture resistance and avoid the problem that the granular flavoring absorbs moisture during use in a kitchen.

Description

technical field [0001] The invention relates to a preparation method of seasoning. Background technique [0002] According to the comprehensive calculation of the Statistical Yearbook of the National Bureau of Statistics from 2002 to 2007, the average humidity in East China cities such as Shanghai, Nanjing, Hangzhou, and Hefei from 2001 to 2006 was as high as 70.6% to 73.2%, and the monthly average humidity was as high as 29.6°C; The cities in South China are higher, and the humidity of the environment (kitchen) where the granule seasoning is used will be higher. According to laboratory tests, it has been shown that the current granular seasonings absorb moisture to varying degrees under such humidity conditions, and even deliquesce, which makes it difficult to use. [0003] The existing process for making granule seasoning adopts direct use of water as a binding agent, the granules are not compact, and the amount of fine powder is large, which is easy to absorb moisture. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 曹德风
Owner 上海佳格食品有限公司
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