Maillard multi-flavor fresh seasoning and its recombinant multi-flavor fresh seasoning
A seasoning and component technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficulty in mastering the amount of seasoning, no patent publications found, and insufficient fragrance, to achieve unique flavor and simple preparation method , the effect of easy industrial production
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0041] A preparation method of the above-mentioned Maillard Baiweixian seasoning, the steps are as follows:
[0042] 1. Weigh the 1-18 powdered raw materials except chicken according to the proportion and put them into the reaction kettle, then add water according to the proportion, after heating, wait until all the powdery materials are melted and then put into the chicken;
[0043] 2. Raise the temperature to 100-105°C and keep the temperature for 1.5 hours;
[0044] 3. After the reaction is over, quickly cool down to room temperature or release the reactants into the kettle;
[0045] 4. Pass the reactants through the colloid mill twice;
[0046] 5. When the temperature of the reactant drops to about 55°C, add spices, edible alcohol, CMC, and preservative potassium sorbate according to the proportion of the formula;
[0047] 6. Weigh the reactant again, add pure water or distilled water to the required weight, and stir;
Embodiment 1
[0052] A kind of Maillard Baiwei fresh seasoning, its composition and parts by weight are:
[0053]
[0054] The spices are star anise, Chinese prickly ash, cassia bark, cloves and tangerine peel, and the mass ratio of each substance is 4:4:2:1:5.
[0055] The L-salt is an L-amino acid salt, such as L-glutamate, L-lysine, L-cystine, L-leucine, L-tyrosine, L-arginine salt etc.
[0056] The L-acid is an L-amino acid, such as L-glutamate, L-lysine, L-cystine, L-leucine, L-tyrosine, L-arginine salt etc.
[0057] A preparation method of the above-mentioned Maillard Baiweixian seasoning, the steps are as follows:
[0058] 1. Weigh the 1-18 powdered raw materials except chicken according to the proportion and put them into the reaction kettle, then add water according to the proportion, after heating, wait until all the powdery materials are melted and then put into the chicken;
[0059] 2. Raise the temperature to 100-105°C and keep the temperature for 1.5 hours;
[0060] 3....
Embodiment 2
[0068] A kind of Maillard Baiwei fresh seasoning, its composition and parts by weight are:
[0069]
[0070]
[0071] The spices are star anise, Chinese prickly ash, cassia bark, cloves and tangerine peel, and the mass ratio of each substance is 4:4:2:1:5.
[0072] The L-salt is an L-amino acid salt, such as L-glutamate, L-lysine, L-cystine, L-leucine, L-tyrosine, L-arginine Acid salts, etc.
[0073]The L-acid is an L-amino acid, such as L-glutamate, L-lysine, L-cystine, L-leucine, L-tyrosine, L-arginine salt etc.
[0074] The steps of the preparation method of the above-mentioned Maillard Baiweixian seasoning are the same as in Example 1.
[0075] Utilize the above-mentioned recombined fresh seasoning seasoning of hundred flavors, its composition and parts by weight are:
[0076]
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More