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Seasoning

A seasoning and raw material technology, applied in food preparation, application, food science, etc., can solve problems such as blindness, vision loss, retinal thinning, etc., and achieve the effect of improving taste, enhancing flavor, and reducing content

Active Publication Date: 2012-12-12
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, Japanese researchers found that long-term excessive consumption of monosodium glutamate may lead to retinal thinning, vision loss, and even blindness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Carry out raw material configuration according to following weight percentage:

[0067] Chicken extract (produced by Zhejiang Dingwei Food Co., Ltd.) 20%

[0068] Yeast Extract 9%

[0069] Hydrolyzed vegetable protein (produced by Hebei Baoding Weiqun Food Company) 10%

[0070] Chicken Flavor (produced by Tianjin Chunfa Flavor and Fragrance Co., Ltd.) 1.5%

[0071] Dextrin 10%

[0072] Starch 5%

[0073] Salt 40%

[0074] White sugar 4%

[0075] Pepper 0.2%

[0076] Onion powder 0.3%

[0077] Mix the above-mentioned raw materials in a cone mixer according to the above-mentioned formula, and then enter into a granulator for granulation to obtain the seasoning of the present invention.

Embodiment 2

[0079] Carry out raw material configuration according to following weight percentage:

[0080] Chicken Extract (Xiamen Zhongkun Biotechnology Co., Ltd.) 17%

[0081] Yeast Extract 8%

[0082] Hydrolyzed vegetable protein (produced by Shandong Weifang Hengtai Food Co., Ltd.) 7%

[0083] Chicken Flavor (Guangzhou Baihua Flavor) 1%

[0084] Dextrin 10%

[0085] Starch 6%

[0086] Salt 43%

[0087] White sugar 5%

[0088] Pepper 0.2%

[0089] Onion powder 0.3%

[0090] Taste Disodium Nucleotides 2.5%

[0091] Mix the above-mentioned raw materials in a cone mixer according to the above-mentioned formula, and then enter into a granulator for granulation to obtain the seasoning of the present invention.

Embodiment 3

[0093] Carry out raw material configuration according to following weight percentage:

[0094] Chicken Extract (Xiamen Zhongkun Biotechnology Co., Ltd.) 25%

[0095] Yeast Extract 13%

[0096] Hydrolyzed vegetable protein (produced by Zhengzhou Sunshine Food Ingredients Co., Ltd.) 13%

[0097] Chicken Flavor (produced by Tianjin Chunfa Flavor and Fragrance Co., Ltd.) 2%

[0098] Dextrin 7%

[0099] Starch 3%

[0100] Salt 33%

[0101] White sugar 4%

[0102] Mix the above-mentioned raw materials in a cone mixer according to the above-mentioned formula, and then enter into a granulator for granulation to obtain the seasoning of the present invention.

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Abstract

The invention provides a seasoning relating to the field of foods. The seasoning comprises the following components in percentage by weight: 15%-25% of chicken extractives, 7%-13% of yeast extractives, 1%-2% of chicken essences and 7%-13% of hydrolyzed vegetable proteins. The seasoning has strong chicken delicate flavor and aroma and sodium glutamate content of lower than 20%, can obviously improve the aroma and the taste of dishes and has extensive market prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning. Background technique [0002] Essence of chicken is a kind of chicken-flavored chicken-flavored chicken essence that has been developed since the 1980s, with edible salt, monosodium glutamate, chicken extract, flavored nucleotide disodium, etc. as raw materials. Compound seasoning. The industry standard SB / T10371-2003 "Chicken Essence Seasoning Industry Standard" approved by the Ministry of Commerce and the National Development and Reform Commission stipulates that the total nitrogen content in chicken essence is not less than 3%, the freshness is 20% higher than monosodium glutamate, and the nitrogen content is not less than 3%. %, sodium glutamate not less than 35%, and disodium nucleotides not less than 1.1%. [0003] Referring to the monosodium glutamate hygiene standard GB2720-2003, it can be seen that the main component of monosodium glutamate is sodium glutamate. Glutam...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/229A23L27/26A23L27/23
Inventor 俞学锋李知洪余明华姚鹃刘政芳李沛唐冠群郭辉
Owner ANGELYEAST CO LTD