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Fermented natural spice composition and application thereof in halide product preparation method

A technology of natural spices and compositions, applied in applications, functions of food ingredients, food science, etc., can solve problems such as indigestion, gastrointestinal discomfort, and greasy food, and achieve the effects of promoting release, improving taste quality, and rich taste

Active Publication Date: 2017-10-27
江苏周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The stewed products circulating in the market often use heavy salt and spicy in order to increase the shelf life, and a large amount of monosodium glutamate is added to enhance the taste. bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The fermented natural fragrance composition, the main raw material includes the following ingredients in parts by mass,

[0024] 10 parts of basil, 10 parts of persimmon leaves, 5 parts of persimmon leaves, 2 parts of dried shiitake mushrooms, 2 parts of dried straw mushrooms, 10 parts of mussels, 10 parts of dried grape skins, 4 parts of mustard seeds, 8 parts of ginger, 4 parts of artemisia annua, 4 parts fennel, 4 parts nutmeg, 4 parts pepper.

[0025] 1) Mix basil, persimmon leaves, persimmon leaves, dried shiitake mushrooms, dried straw mushrooms, mussels, and powder to obtain mixed fermentation powder, and then configure fermentation medium. The mass percentage ratio of the medium: mixed fermentation powder 40% , cucumber powder 6%, schisandra powder 5%, soybean protein isolate 8%, pea protein 8%, rice protein 8%, fructo-oligosaccharide 10%, isomalt-oligosaccharide 4%, sugar alcohol 5%, and then Lactobacillus plantarum The active strains of rhamnobacterium and bi...

Embodiment 2

[0028] The fermented natural fragrance composition, the main raw material includes the following ingredients in parts by mass,

[0029] 10 parts of basil, 10 parts of persimmon leaves, 10 parts of persimmon leaves, 5 parts of dried shiitake mushrooms, 5 parts of dried straw mushrooms, 5 parts of mussels, 10 parts of dried grape skins, 4 parts of mustard seeds, 10 parts of ginger, 4 parts of artemisia annua, 4 parts fennel, 4 parts nutmeg, 4 parts pepper.

[0030] 1) Mix basil, persimmon leaves, persimmon leaves, dried shiitake mushrooms, dried straw mushrooms, mussels, and powder to obtain mixed fermentation powder, and then configure fermentation medium. The mass percentage ratio of the medium: mixed fermentation powder 40% , cucumber powder 10%, schisandra powder 2%, soybean protein isolate 8%, pea protein 8%, rice protein 8%, fructo-oligosaccharide 10%, isomalt-oligosaccharide 4%, sugar alcohol 4%, and then Lactobacillus plantarum The active strains of , rhamnosacillus and...

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PUM

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Abstract

The invention relates to a fermented natural spice composition which contains the following primary raw materials in parts by weight: 2-10 parts of basil, 2-10 parts of persimmon leaves, 2-10 parts of sage leaves, 2-10 parts of dried shiitake mushrooms, 2-10 parts of dried straw mushrooms, 1-10 parts of mussel, 1-10 parts of dried grape skin, 2-5 parts of mustard, 1-10 parts of fresh ginger, 2-10 parts of artemisia scoparia, 2-5 parts of fennel, 2-5 parts of myristica fragrans and 2-5 parts of pepper. The product fermented twice is strong and durable in fragrance, and has effects of enhancing fragrance and freshness if being added as a condiment of a halide product. The natural spices are prepared and purified by means of a probiotics fermentation process. In the fermenting process, release of effective components can be effectively promoted, and probiotics can improve the intestinal flora of human body, so that the immunity and the digestion of the intestinal tract are favorably improved.

Description

technical field [0001] The invention relates to a natural spice composition fermented by probiotics, in particular to . Background technique [0002] Stewed food is a traditional food in China. Its main feature is that the finished products are all cooked and can be eaten directly. The products have rich taste and unique flavor. Braised vegetables are not a single cooking method, but a combination of cooking and seasoning. Its characteristics are very obvious. It is easy to obtain materials, which can be rich or frugal; the texture is delicious and rich in taste; the aroma is pleasant, moist but not greasy; It is easy to carry and store; it can increase appetite and provide good nutrition. [0003] China has a vast territory and a large population, and consumption habits and eating habits vary from place to place. The taste of stewed products in different regions is also very different, known as sweet in the south, salty in the north, spicy in the east, and sour in the wes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24
CPCA23V2002/00A23L27/24A23V2200/324
Inventor 周富裕张宇
Owner 江苏周黑鸭食品工业园有限公司
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