Condiment as well as preparation method and application thereof

Abstract

The invention relates to the field of food processing, in particular to condiment as well as a preparation method and application thereof. The condiment comprises the following components of yeast extracts, vegetable extracts, table salt, sugar, starch and auxiliary materials. Under the condition that monosodium glutamate, I+G and other food additives are not added, the yeast extracts and the vegetable extracts are used as fresh-increasing substances, so that the obtained composite seasoning has notable effects of increasing freshness, and is free from meat sources. The condiment generates rich vegetable flavor, and natural, nutritive and healthy characteristics of the condiment can be reflected.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a condiment, a preparation method and application. Background technique [0002] At present, most freshness-enhancing seasonings on the market are mainly food additives such as monosodium glutamate and I+G as the main freshness-enhancing substances. The content of yeast extract is generally less than 10%, and some products do not add yeast extract as an enhancement. Fresh flavor substances; Among them, most of the seasonings produced with yeast extracts as raw materials are mixed with yeast extracts by adding meat-derived substances such as pork, chicken, beef, and fish, and obtaining paste-like seasonings through a thermal reaction process. The product mainly embodies the flavor of meat. Existing products mainly use food additives such as monosodium glutamate and I+G as freshness-enhancing substances, or add animal-source protein to the products, presenting a strong meat flavor, ...

AI Technical Summary

Problems solved by technology

[0003] For this reason, people solve the above problems by inventing seasonings that do not contain food additives. For example, a vegetarian umami juice is mentioned in the invention patent CN102048103A, but because its raw materials contain vitamin B1, and because the protein content is higher, And the production process of the product involves the Maillard thermal reaction process, so the product processing technology is more complicated, which increases the cost of seasoning

Although the invention patent CN103445128A provides a vegetarian seasoning, because the vegetable oil content in the raw material is as high as 6wt%, the product is prone to corruption during storage

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