Pickled vegetable flavor seasoning and preparation method thereof

A seasoning and kimchi-flavored technology, which is applied in the field of kimchi-flavored seasoning and its preparation, can solve the problems of being unsuitable for popularization and application, and achieve the effect of rich taste, complete ingredients and easy operation

Active Publication Date: 2015-09-16
湖北华栋食品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent discloses that the seasoning is designed for the salty cake and is not suitable for popularization and application in other foods

Method used

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  • Pickled vegetable flavor seasoning and preparation method thereof
  • Pickled vegetable flavor seasoning and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, kimchi flavor seasoning of the present invention and preparation thereof

[0026] Recipe: By weight percentage, it consists of the following components: kimchi powder 16%, soy sauce powder 4.6%, satay powder 1.28%, beef powder 8.75%, shrimp powder 2%, tomato powder 2.21%, kimchi essence 2%, red Radish powder 1%, garlic powder 6%, garlic essence 0.3%, chili powder 2.2%, capsanthin 0.13%, capsicum resin 0.15%, sugar powder 20.89%, dextrin 3.55%, aspartame 0.01%, monosodium glutamate powder 8.87%, disodium nucleotide 0.59%, high nucleic acid yeast extract 2.27%, hydrolyzed vegetable protein 4%, flavor enhancer 0.2%, salt powder 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, apple Acid 1.08%, Cumin Powder 0.05%, Licorice Powder 0.1%, and Silicon Dioxide 0.8%.

[0027] Preparation: S1. Weigh each component according to the formula amount. First, salt powder, sugar powder, dextrin, aspartame, monosodium glutamate powder, nucleotide disodium, high nucle...

Embodiment 2

[0030] Embodiment 2, kimchi flavor seasoning of the present invention and preparation thereof

[0031] Formula: by weight percentage, it consists of the following components: 14% kimchi powder, 6.8% soy sauce powder, 0.5% satay powder, 8% beef powder, 1% shrimp powder, 1% tomato powder, 5% kimchi essence, red Radish powder 0.1%, garlic powder 8%, garlic essence 0.1%, chili preparation 2%, sweetener 25%, freshness enhancer 14%, flavoring agent 14%, silicon dioxide 0.5%.

[0032] The chili preparation is composed of chili powder, capsanthin and capsicum resin in a weight ratio of 1.8: 0.15: 0.12.

[0033] The sweetener is composed of white sugar powder, dextrin and aspartame in a weight ratio of 18:5.5:0.01.

[0034] The freshness enhancer is composed of monosodium glutamate powder, nucleotide disodium, high nucleic acid yeast extract, hydrolyzed vegetable protein and flavor freshness enhancer with a weight ratio of 7:0.8:1.8:6:0.1.

[0035] The flavoring agent is composed o...

Embodiment 3

[0037] Embodiment 3, kimchi flavor seasoning of the present invention and preparation thereof

[0038] Recipe: By weight percentage, it consists of the following components: 18% kimchi powder, 3% soy sauce powder, 2% satay powder, 6% beef powder, 4% shrimp powder, 4% tomato powder, 1% kimchi essence, red Radish powder 2%, garlic powder 4%, garlic essence 1%, chili preparation 4%, sweetener 22%, freshness enhancer 18%, flavoring agent 10%, silicon dioxide 1%.

[0039] The chili preparation is composed of chili powder, capsanthin and capsicum resin in a weight ratio of 2.4:0.10:0.17.

[0040] The sweetener is composed of white sugar powder, dextrin and aspartame in a weight ratio of 22:1.5:0.03.

[0041] The freshness enhancer is composed of monosodium glutamate powder, nucleotide disodium, high nucleic acid yeast extract, hydrolyzed vegetable protein and flavor freshness enhancer with a weight ratio of 11:0.4:2.5:2:0.3.

[0042] The flavoring agent is composed of salt powder,...

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Abstract

The invention relates to a pickled vegetable flavor seasoning and a preparation method thereof. The present invention discloses a pickled vegetable flavor seasoning, which comprises 14-18% of pickled vegetable powder, 3-7% of soy sauce powder, 0.5-2% of Satay powder, 6-9% of beef powder, 1-4% of shrimp powder, 1-4% of tomato powder, 1-5% of pickled vegetable essence, 0.1-2% of carrot powder, 4-8% of garlic powder, 0.1-1% of garlic essence, 2-4% of a capsicum annuum preparation, 22-25% of a sweetener, 14-18% of a freshener, 10-14% of a flavoring agent, and 0.5-1% of an anti-caking agent. The pickled vegetable flavor seasoning of the present invention has characteristics of distinctive Korean pickled vegetable taste, rich, sour-hot delicious and mellow taste, complete ingredients, easy use, long shelf life, and stable quality, and can be widely used in a variety of soup materials, cooking, sauce packets, vegetarian diets, convenient leisure food, puffed food, and the like.

Description

technical field [0001] The invention relates to the field of food seasoning and its processing technology, in particular to a pickle-flavored seasoning and a preparation method thereof. Background technique [0002] In recent years, with the introduction of Korean culture, there has been a huge Korean trend in China. Chinese people admire Korean culture in all aspects, such as Korean food. Businesses also vigorously promote various Korean foods following this trend. , so that people can taste Korean food without leaving home. In Korean cuisine, it is most famous for its authentic Korean kimchi. [0003] Korean kimchi is delicious and refreshing, hot and sour appetizer, and is deeply sought after and loved by people. However, if you want to taste the taste of Korean kimchi, you can go to restaurants, but Korean restaurants are not very popular in China; There are many raw materials needed, and not all raw materials can be bought in China. At the same time, the operation of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 王延平陈锦国孙寒潮王建安
Owner 湖北华栋食品生物科技有限公司
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