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Spare rib powder seasoning flavor

A rib powder and essence technology, applied in the field of condiments, can solve the problems of not full and natural flavor, not stable aroma and concentration, etc., and achieve the effect of pure color, full taste and rich nutrition

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processed pork ribs prepared now cannot give full play to their original flavor, the flavor is not full and natural, and the aroma and concentration are not stable enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: A rib powder flavoring essence is made from the following raw materials according to the following weight ratio: 1 kg of rib flavor base, 1 kg of sauce flavor base, 8 kg of pork powder reactant, 12 kg of salt, 4 kg of monosodium glutamate, 70 kg of starch, 0.2 kg of potassium sorbate, and 4 kg of desiccant.

[0010] The above-mentioned pork reactant is composed of glucose: 8%, monosodium glutamate: 7%, Vc: 0.4%, L-acid: 0.4%, L-salt: 1%, salt: 5%, soy sauce: 15%, pork 10%, fat Fat 15%, glycine: 0.2%, plant hydrolyzed protein: 1%, white sugar: 6%, green onion: 5%, and water to 100%, after Maillard reaction.

Embodiment 2

[0011] Embodiment 2: A pork rib powder flavoring essence, made from the following raw materials according to the following weight ratio: 2 kg of rib flavor base, 2 kg of sauce flavor base, 12 kg of pork powder reactant, 12 kg of salt, 8 kg of monosodium glutamate, starch 80 kg, 0.1 kg of potassium sorbate, and 3 kg of desiccant.

[0012] The above-mentioned pork reactant is composed of glucose: 8%, monosodium glutamate: 7%, Vc: 0.4%, L-acid: 0.4%, L-salt: 1%, salt: 5%, soy sauce: 15%, pork 10%, fat Fat 15%, glycine: 0.2%, plant hydrolyzed protein: 1%, white sugar: 6%, green onion: 5%, and water to 100%, after Maillard reaction.

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PUM

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Abstract

The invention relates to spare rib powder seasoning flavor which is prepared from the following raw materials according to the following weight proportion: 1 to 2 parts of spare rib flavorings, 1 to 2 parts of sauce flavorings; 4 to 15 parts of pork powder reactant, 8 to 12 parts of salt, 3 to 10 parts of monosodium glutamate, 30 to 80 parts of starch, 0.05 to 0.2 part of potassium sorbate and 3 to 4 parts of drying agent. The spare rib powder seasoning flavor has pure color, stable quality, strong aroma, full taste and rich nutriment and is suitable to be used by people living in the modern fast lane and people with different living habits.

Description

Technical field: [0001] The invention belongs to a condiment, in particular to a pork rib powder seasoning essence. Background technique: [0002] Ribs are one of the Chinese meat products. Ribs are delicious and rich in nutrition. According to analysis, in addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, and bone mucin, which can provide calcium for young children and the elderly. Pork is flat and sweet in nature, has the effects of moistening the intestines and stomach, nourishing body fluid, nourishing kidney qi, and detoxifying heat. Yin, moistens dryness, nourishes liver yin, moistens skin, facilitates urination and quenches thirst. [0003] At present, with the improvement of people's living standards, people pay more and more attention to ribs, and their needs are becoming more and more diversified. They are not only satisfied with eating fresh ribs directly, but also have more and more demands for processed ribs. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING