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Concentrated marinade composition, marinade and preparation process thereof

A technology of composition and marinade, which is applied in the field of concentrated marinade composition and its preparation, can solve the problems of numerous steps, single use, difficulty in controlling the proportion of raw materials, etc., and achieve the effects of solving various types, reducing costs, and beautiful colors

Inactive Publication Date: 2017-11-03
珠海佳霖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the method of traditional stewed vegetables is very complicated, and there are many steps. It needs to add a variety of seasonings and spices, and cook the old soup repeatedly. It can only be prepared by professional chefs.
If ordinary people want to make stewed vegetables at home, they not only need to buy seasonings and spices, but also have difficulty controlling the proportion of these raw materials, so that the taste and color of prepared stewed vegetables cannot reach the level of professional chefs.
[0003] Moreover, the traditional marinade is only used to prepare stewed vegetables, and has a single purpose

Method used

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  • Concentrated marinade composition, marinade and preparation process thereof
  • Concentrated marinade composition, marinade and preparation process thereof
  • Concentrated marinade composition, marinade and preparation process thereof

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preparation example Construction

[0059] The present invention also relates to a preparation method of the composition, at least comprising the following steps:

[0060] (1) Grinding the spices, adding edible salt in proportion and mixing evenly to obtain component A;

[0061] (2) Boil the soy sauce, add caramel color, white granulated sugar, disodium 5'-flavored nucleotide, sodium glutamate, potassium sorbate and monascus red in proportion to obtain component B;

[0062] (3) Mix component A and component B according to specific weight ratio to obtain the composition.

[0063] When component B also contains edible spices, add edible spices and mix together when mixing raw materials.

[0064] The invention also relates to marinades prepared with the composition. The marinade of the present invention is ready-to-use, preserves the aroma substances in the spices to the greatest extent, and avoids volatilization in the production and preservation process after being prepared into marinade.

[0065] The present ...

Embodiment 1

[0070] A concentrated marinade composition, which contains component A and component B;

[0071] Component A contains 20 grams of spices and 10 grams of edible salt;

[0072] Component B contains 60 grams of soy sauce, 1 gram of caramel color, 20 grams of white granulated sugar, 0.1 gram of monascus red, 1 gram of disodium 5'-flavored nucleotide, 1 gram of edible spice, 0.1 gram of potassium sorbate and grain Sodium Amino Acid 10g;

[0073] Component A and component B are mixed at a mass ratio of 1:5 to obtain a concentrated marinade composition;

[0074] The spices contain 5 parts by weight of cinnamon, 5 parts by weight of star anise, 6 parts by weight of ginger, 3 parts by weight of amomum, 2 parts by weight of licorice, 3 parts by weight of coriander, 4 parts by weight of grass fruit, 2 parts by weight of kaempferen, and 5 parts by weight of Chinese prickly ash , 2 parts by weight of cloves, 5 parts by weight of cumin, 1 part by weight of turmeric, 4 parts by weight of c...

Embodiment 2

[0078] A concentrated marinade composition, which contains component A and component B;

[0079] Component A contains 10 grams of spices and 5 grams of edible salt;

[0080] Component B contains 60 grams of soy sauce, 1 gram of caramel color, 10 grams of white sugar, 0.1 gram of monascus red, 1 gram of 5'-flavored nucleotide disodium, 1.2 grams of edible spices, 0.1 gram of potassium sorbate and grain Sodium Amino Acid 8 grams;

[0081] Component A and component B are mixed at a mass ratio of 1:25 to obtain a concentrated marinade composition;

[0082] The spices contain 0.2 parts by weight of cinnamon, 0.2 parts by weight of star anise, 0.5 parts by weight of ginger, 0.2 parts by weight of amomum, 0.1 parts by weight of licorice, 0.1 parts by weight of cardamom, 0.1 parts by weight of grass fruit, 0.1 parts by weight of kaempferia, and 0.1 parts by weight of Chinese prickly ash , 0.02 parts by weight of cloves, 0.1 parts by weight of fennel, 0.02 parts by weight of turmeric...

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Abstract

The invention relates to the field of food, in particular to a concentrated marinade composition and a preparation process thereof. The concentrated marinade composition contains spice, table salt, soy sauce, caramel color, white granulated sugar, monascus color, disodium 5'-ribonucleotide, potassium sorbate and sodium glutamate. The concentrated marinade composition has the advantages that fragrant substances in the spice are reserved to the greatest degree; the problems that the varieties of the existing seasoning are many, and the use quantity is difficult to master are solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a concentrated marinade composition and a preparation process thereof. Background technique [0002] Chinese cuisine has experienced thousands of years of development and has formed rich cultural connotations. Braised vegetables have a long history, dating back to the pre-Qin period. Braised vegetables are stewed in marinade, which is the key to making stewed vegetables. In the traditional sense, marinade, also known as old soup, refers to the soup of poultry and meat that has been stewed for many years. It is generally believed that the longer the old soup is preserved, the richer the aromatic substances, the stronger the aroma, the greater the umami taste, and the better the flavor of the cooked meat. Moreover, the traditional stewed vegetables are very complicated, with many steps, need to add a variety of seasonings and spices, and cook the old soup repeatedly, which can only be prepar...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10A23V2002/00A23V2200/04
Inventor 王树杰钟明伦周琼梅
Owner 珠海佳霖食品有限公司
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