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Method for manufacturing moisture-free granular flavoring

A production method and seasoning technology, which is applied in food preparation, application, food science, etc., can solve the problems such as not easy to absorb moisture, and achieve the effects of not easy to absorb moisture, increase yield, and increase cost

Active Publication Date: 2012-10-17
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 Example formula of chicken essence granule seasoning

[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. Preparation of the suspension: heat the soft water to boil, add it to the blender, add chicken o...

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 example 4-6 formula to make according to the following steps respectively:

[0045] 1. Preparation of the susp...

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, add it to the blender, add sugar powder, stir for about 5 minutes until completely di...

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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 Patents(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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