Fresh vegetable compound seasoning and preparation method thereof

A technology of compound seasoning and sweetener, which is applied in food preparation, application, food science and other directions, can solve the problems of monotonous taste, few types of vegetables, and not strong vegetable flavor, and achieves rich flavor, strong applicability, and good coloring. effect of effect

Active Publication Date: 2011-04-06
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem to be solved by the present invention is to overcome the disadvantages of the fresh and vegetable seasonings in the prior art that there are few types of vegetables, the taste is monotonous, and the vegetable flavor is not strong, and a fresh and vegetable compound seasoning and its preparation method are provided.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The formula of fresh and vegetable compound seasoning is as follows:

[0062] Sodium glutamate 40%, edible salt 35%, carrot 0.3%, cucumber 3%, celery 0.1%, tomato 0.1%, corn 0.2%, green pepper 3%, broccoli 3%, pea sprouts 0.1%, spirulina powder 0.1 %, food flavor 0.1%, taste nucleotide disodium 2%, rice flour 11%, white sugar 2%.

[0063] The preparation method of the described vegetable and fresh compound seasoning is specifically carried out according to the following steps:

[0064] (1) Pretreatment of raw materials: cleaning and mincing the vegetables in the formula, and simultaneously pulverizing sodium glutamate, edible salt and white granulated sugar with a pulverizer;

[0065] (2) Grinding the pretreated various vegetables, spirulina and food flavoring together according to the recipe requirements, so as to be mixed into a viscous slurry;

[0066] (3) Mix the slurry obtained in (2), sodium glutamate after pulverization in (1), edible salt, white granulated sug...

Embodiment 2

[0070] The formula of fresh and vegetable compound seasoning is as follows:

[0071] Sodium glutamate 60%, edible salt 15%, carrot 2%, cucumber 0.2%, celery 2%, tomato 1%, corn 2%, green pepper 1%, broccoli 0.1%, pea sprouts 2%, spirulina powder 1 %, edible essence 2%, flavor disodium nucleotide 0.1%, rice flour 5.6%, white sugar 6%.

[0072] According to the above formula, the preparation method in Example 1 was used to prepare the vegetable and fresh compound seasoning. The product was uniform light green, bright in color, loose and small granular, and had the fragrance of fresh vegetables.

Embodiment 3

[0074] The formula of fresh and vegetable compound seasoning is as follows:

[0075] Sodium glutamate 45%, carrot 1.5%, cucumber 1%, celery 1%, tomato 1%, corn 1.5%, green pepper 1%, broccoli 1.5%, pea sprouts 1.5%, spirulina powder 0.5%, edible salt 25% %, edible essence 1%, flavor disodium nucleotide 1.5%, rice flour 7%, white sugar 10%.

[0076] According to the above formula, the preparation method in Example 1 was used to prepare the vegetable and fresh compound seasoning. The product was uniform light green, bright in color, loose and small granular, and had the fragrance of fresh vegetables.

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PUM

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Abstract

The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.

Description

technical field [0001] The invention relates to a compound seasoning and a preparation method thereof, in particular to a vegetable and fresh compound seasoning and a preparation method thereof. Background technique [0002] With the rapid development of the economy and the continuous improvement of living standards, people have put forward higher requirements for the quality of compound freshness-enhancing seasonings. At present, in the compound fresh seasoning market, most of them are "meat and fresh" seasoning products, and the scale of vegetarian and fresh products is generally small. Among them, the vegetarian and fresh products are dominated by mushroom flavors (such as mushroom essence, shiitake mushroom essence, etc.) The representative flavor products are mainly, while the vegetable and fresh compound seasoning products account for a small proportion, which cannot meet the needs of vegetarians and other consumers with various tastes. [0003] In today's era, people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L1/29A23L1/337A23L1/212A23L1/275A23L1/228A23L1/229A23L5/43
Inventor 荣耀中荣耀南顾艳君王保翠
Owner SHANGHAI TOTOLE FOOD LTD
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