Compound condiment and preparation method thereof
A compound condiment and condiment technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of poor salt flavor, excessive intake of sodium salt, and reduction of salty taste Threshold and other issues, to achieve the effect of reducing sodium intake, low salty threshold, and improving sensitivity
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Embodiment 1
[0055] (1) Enzymolysis: Weigh an appropriate amount of kelp, seaweed or wakame, mix and cut it, put it into a container, then add protease, and enzymolyze it at 50°C for 3 hours; then, remove the undissociated solid by filtration, That is edible seaweed hydrolyzate.
[0056] Weigh an appropriate amount of shiitake mushrooms, matsutake, bamboo fungus and cordyceps mushrooms, mix and cut them, put them into a container, then add protease, and enzymatically hydrolyze at 55°C for 2.5 hours; then, filter and remove the undissociated solids to obtain Edible Fungus Enzymolyzate.
[0057] Weigh an appropriate amount of soybean protein, crush it, put it into a container, add protease, and perform enzymatic hydrolysis at 50°C for 2 hours; then, filter and remove the undissociated solids to obtain soybean proteolytic hydrolyzate.
[0058] (2) Raw material weighing: according to weight percentage, NaCl 45%, KCl 35%, trehalose 5%, edible seaweed hydrolyzate 5%, soybean protein hydrolyzate...
Embodiment 2
[0062] According to the method described in step (1) of Example 1, the edible seaweed hydrolyzate, the soybean protein hydrolyzate and the edible fungi hydrolyzate were respectively prepared. Then, according to weight percent NaCl60%, KCl 25%, trehalose 1%, edible seaweed hydrolyzate 4%, soybean protein hydrolyzate 5%, edible fungus hydrolyzate 5%, take appropriate amount of each raw material respectively, and according to implementation Steps (3), (4) described in Example 1 make the compound condiment of Example 2.
Embodiment 3
[0064] According to the method described in step (1) of Example 1, the edible seaweed hydrolyzate, the soybean protein hydrolyzate and the edible fungi hydrolyzate were respectively prepared. Then, according to the percentage by weight of NaCl75%, KCl 10%, trehalose 10%, edible seaweed hydrolyzate 0.5%, soybean protein hydrolyzate 1%, edible fungus hydrolyzate 3.5%, weigh appropriate amount of each raw material respectively, and according to the implementation Steps (3), (4) described in example 1 make the compound condiment of embodiment 3.
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