Chinese prickly ash seasoning paste

A technology of seasoning paste and prickly ash, which is applied in application, food preparation, food science and other directions, can solve the problems such as no prickly ash seasoning paste and no products have been launched, and achieve the effect of stable quality and lasting flavor

Inactive Publication Date: 2013-08-21
肖岚 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the forms of Zanthoxylum bungeanum used for seasoning mainly include the direct use of whole Zanthoxylum bungeanum, Zanthoxylum bungeanum powder, Zanthoxylum bungeanum oil

Method used

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  • Chinese prickly ash seasoning paste
  • Chinese prickly ash seasoning paste

Examples

Experimental program
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Example Embodiment

[0007] Implementation mode: Due to the changes in the ratio of the raw materials during the production process, the appearance, texture, taste, and flavor of the resulting product will be different. Now the implementation mode is described with a basic ratio:

[0008]

[0009] Among them: I+G is a 50% mixture of 5'-guanylate disodium and 5'-inosinic acid disodium; Tween-80 is polyoxyethylene sorbitan monooleate.

Description of the drawings

[0010] figure 1 :Schematic diagram of art process

[0011] Main processing equipment: jacketed pot (or reaction kettle), mixer, colloid mill, transfer irrigation, homogenizer, pressure pump, automatic liquid filling machine, etc.

[0012] a. Weigh the ingredients, weigh the ingredients according to the proportion, and premix sugar and xanthan gum for later use;

[0013] b. Sol, add sugar and xanthan gum premix into water to fully dissolve (stir while adding to speed up the sol);

[0014] c. Mixing, adding the weighed other raw materials to the dis...

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Abstract

The invention discloses a production method of a food seasoning accessory Chinese prickly ash seasoning paste. The Chinese prickly ash seasoning paste is prepared by processes of: weighing more than 0.5 wt% of Chinese prickly ash essential oil, 20 wt%-30 wt% of basic seasonings (white sugar, salt and monosodium glutamate), 1 wt% of a flavoring agent, 1 wt%-5 wt% of a thickening agent, an emulsifier, 3 wt%-5 wt% of an embedding medium (maltodextrin or beta-cyclodextrine) and 40 wt%-70 wt% of water, solating, mixing, grinding (colloid mill), homogenizing, boiling and the like. The production method comprise steps of: dissolving Chinese prickly ash essential oil, the seasoning accessory, the flavoring agent, the thickening agent, the embedding medium, the emulsifier and water, grinding, homogenizing, boiling and the like to prepare the product. Through technologies of seasoning, grinding, homogenizing, embedding and the like, natural flavor and fragrance of Chinese prickly ash are fully retained in the product provided by the invention. The product has characteristics of high temperature resistance, stable quality and lasting local flavor. The product in a paste form is convenient for both transportation and popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production technology of food auxiliary materials. Background technique [0002] Zanthoxylum bungeanum is a commonly used seasoning in the cooking process, especially in the cooking process of Sichuan cuisine. Zanthoxylum bungeanum is an essential seasoning for making mapo tofu, boiled fish and other classic Sichuan dishes, and it is also spicy and peppery. An indispensable condiment in the process of isoflavor preparation. At present, the forms of Zanthoxylum bungeanum used for seasoning mainly include the direct use of whole Zanthoxylum bungeanum, Zanthoxylum bungeanum powder, Zanthoxylum bungeanum oil, etc. There are no literatures or data reports on Zanthoxylum bungeanum seasoning paste or Zanthoxylum bungeanum seasoning, and there are no similar products on the market. available. Contents of the invention [0003] Whole Zanthoxylum bungeanum is rela...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 肖岚谷学权孙俊秀熊敏唐英明吕懋国范文教
Owner 肖岚
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