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A seasoning and potato technology, applied in the field of seasoning, can solve the problem of lack of in-depth research on the combination of seasoning nutrients and food, so as to improve the micro-ecological environment of the intestinal tract, enhance the ability to resist diseases, and have a good filling effect Effect
Inactive Publication Date: 2015-08-19
HUBEI SHIWAI TIANYUAN ECOLOGICAL AGRI
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Abstract
Description
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Problems solved by technology
Although there are many kinds of seasonings used in foods such as potato chips and French fries, they mainly focus on the diversification of tastes, and there is no in-depth research on the nutritional components of seasonings and their food coordination.
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0016] A potato fried food seasoning, consisting of 14g of maltodextrin, 14g of white granulated sugar, 7g of edible salt, 6g of hydrolyzed vegetable protein, 8g of soy sauce powder, 7g of onion powder, 8g of yeast extract, 5g of garlic powder, and 5g of edible essence of palm oil 5g, silicon dioxide 4g, taste nucleotide disodium 5g, turmeric 4.5g.
Embodiment 2
[0018] A potato fried food seasoning, consisting of maltodextrin 16g, white granulated sugar 10g, edible salt 10g, hydrolyzed vegetable protein 8g, soy sauce powder 6g, onion powder 6g, yeast extract 6g, garlic powder 6.5g, palm oil 6.5g It is prepared by 5.5g of edible essence, 5.5g of silicon dioxide, 4.5g of taste nucleotide disodium, and 4g of turmeric.
Embodiment 3
[0020] A potato fried food seasoning, consisting of 15.5g of maltodextrin, 12.5g of white granulated sugar, 8.3g of edible salt, 6.9g of hydrolyzed vegetable protein, 6.7g of soy sauce powder, 6.4g of onion powder, 6.2g of yeast extract, and garlic powder 5.8g, palm oil 5.75; additives "edible flavor 5.1g, silicon dioxide 4.8g, flavor nucleotide disodium 4.75g, turmeric 4.1g is formulated.
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Abstract
The invention relates to a potato food seasoning which is prepared from the following ingredients in parts by weight: 14-16 parts of maltodextrin, 10-14 parts of white granulated sugar, 7-10 parts of edible salt, 6-8 parts of hydrolyzed plant protein, 6-8 parts of soy sauce powder, 6-7 parts of onion powder, 6-8 parts of a yeast extract, 5-6.5 parts of garlic powder, 5-6.5 parts of palm oil, 5-5.5 parts of edible essence, 4-5.5 parts of silicon dioxide, 4.5-5 parts of disodium 5'-ribonucleotide and 4.5-5 parts of turmeric. A large number of experiments prove that the raw materials are combined to prepare the seasoning for fried potato foods, and the seasoning can add the fresh fragrance of food to enable the food to be more attractive. Meanwhile, most of the adopted raw materials are ingredients capable of promoting human health, so that the food safety, nutrition and health are ensured.
Description
technical field [0001] The invention belongs to the field of seasonings, and in particular relates to a seasoning capable of making fried potato fried foods crispy and maintaining their original fragrance. Background technique [0002] The correct and reasonable use of seasonings can enrich the taste of food and at the same time provide some nutrients needed by the human body. Although there are many kinds of seasonings used in foods such as existing potato chips and French fries, they mainly focus on the diversification of tastes, and there is no in-depth research on the nutritional components of seasonings and their food coordination. Contents of the invention [0003] The object of the present invention is to address the above problems and provide a seasoning for potato fries, which can not only enrich the taste of potato fries, but also provide nutrients beneficial to the human body, and at the same time make potato fries The original fragrance goes out. [0004] The...
Claims
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Application Information
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