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Aged spice marinated aroma-increasing pasty essence and preparation method thereof

A technology for flavor-enhancing ointment and spice, which is applied in the field of food processing and can solve the problems of insufficient nutrition and flavor of flavor-enhancing flavor

Inactive Publication Date: 2018-05-15
HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a cured spice stew flavoring paste essence and its preparation method to solve the problem of insufficient nutrition and taste of the existing stew flavoring essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The embodiment of the present invention provides a kind of cured spice stew flavoring paste essence, each component and the corresponding parts by weight are: 55 parts of pork bone, 5 parts of pork, 260 parts of water, 25 parts of white cardamom, 5 parts of grass bandage, 1 part of grass fruit, 5 parts of fragrant fruit, 1 part of sand ginger, 15 parts of fragrant leaves, 5 parts of amomum, 7 parts of vanilla, 10 parts of lingcao, 1 part of papaya, 3 parts of cinnamon, 10 parts of longan, male clove 1 part, 5 parts of cumin, 5 parts of ginger, 25 parts of Angelica dahurica, 1 part of tangerine peel, 25 parts of chili pepper, 1 part of green pepper, 5 parts of Guangmuxiang, 1 part of gardenia, 5 parts of garlic, 5 parts of ginger, protease 0.05 parts, 0.05 parts of compound flavor protease, 1 part of glucose, 0.05 parts of vitamin B1, 0.1 part of L-cysteine, 5 parts of salt, 5 parts of monosodium glutamate, 1 part of white sugar, and 1 part of modified starch.

Embodiment 2

[0030] The embodiment of the present invention provides a cured spice stew flavoring paste essence, each component and the corresponding parts by weight are: 65 parts of pork bone, 10 parts of pork, 280 parts of water, 35 parts of white cardamom, 15 parts of grass bandage, 10 parts of grass fruit, 15 parts of fragrant fruit, 10 parts of sand ginger, 25 parts of fragrant leaves, 15 parts of amomum, 17 parts of vanilla, 20 parts of spiritual grass, 10 parts of papaya, 13 parts of cinnamon, 20 parts of longan, male clove 8 parts, 15 parts of cumin, 15 parts of ginger, 35 parts of Angelica dahurica, 10 parts of tangerine peel, 35 parts of pepper, 10 parts of green pepper, 15 parts of fennel, 10 parts of gardenia, 15 parts of garlic, 15 parts of ginger, protease 0.2 parts, 0.2 parts of compound flavor protease, 10 parts of glucose, 0.2 parts of vitamin B1, 1 part of L-cysteine, 15 parts of salt, 15 parts of monosodium glutamate, 10 parts of white sugar, and 8 parts of modified starc...

Embodiment 3

[0032] The embodiment of the present invention provides a cured spice stew flavoring paste essence, each component and the corresponding parts by weight are: 60 parts of pork bone, 10 parts of pork, 273 parts of water, 30 parts of white cardamom, 10 parts of grass bandage, 5 parts of grass fruit, 10 parts of fragrant fruit, 5 parts of sand ginger, 20 parts of fragrant leaves, 10 parts of amomum, 12 parts of vanilla, 15 parts of spiritual grass, 5 parts of papaya, 8 parts of cinnamon, 15 parts of longan, male clove 3 parts, 10 parts of cumin, 10 parts of ginger, 30 parts of Angelica dahurica, 5 parts of tangerine peel, 30 parts of pepper, 5 parts of green pepper, 10 parts of fennel, 5 parts of gardenia, 10 parts of garlic, 10 parts of ginger, protease 0.1 part, 0.1 part of compound flavor protease, 5 parts of glucose, 0.1 part of vitamin B1, 0.5 part of L-cysteine, 10 parts of salt, 10 parts of monosodium glutamate, 6 parts of white sugar, and 3 parts of modified starch.

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PUM

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Abstract

The invention discloses an aged spice marinated aroma-increasing pasty essence and a preparation method thereof. The aged spice marinated aroma-increasing pasty essence comprises the following components of pig bones, pork, water, amomum kravanh, beautiful galangal fruits, fructus tsaoko, ligusticum chuanxiong, rhizoma kaempferiae, bay leaves, villous amomum fruits, vanilla, lysimachia foenum-graecum hance, lysimachia sikokiana, cinnamon bark, long peppers, eugenia caryophyllata, fennel fruits, galanga, radix angelicae, dried orange peel, chilies, zanthoxylum schinifolium, costus roots, fructus gardeniae, garlic, fresh ginger, protease, composite flavored protease, glucose, vitamin B1, L-cysteine, table salt, monosodium glutamate, white sugar and modified starch. The prepared aged spice marinated aroma-increasing pasty essence disclosed by the invention can strengthen the rich taste and after taste of soy sauce stewed products, and improve the plumpness and the reality sense of application products; and through diversified coordination of substances of different aged spice and the like, after a few aged spice marinated aroma-increasing pasty essences are added, the aroma increasingeffect and the freshness increasing effect are notable.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a paste-like essence made of cooked spices and a preparation method thereof. Background technique [0002] Essence refers to the aroma of natural food, and is formulated from natural and natural equivalent spices and synthetic spices, including fruit water and oil, milk, poultry, meat, vegetables, nuts, candied fruit, emulsified and Alcohol and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings, dairy products, canned food, wine and other foods. The dosage forms of traditional flavors include liquid, powder, microcapsule, slurry and so on. [0003] In the prior art, due to the restriction of the formula composition and preparation method of the stewed flavoring essence, the prepared essence still needs to be improved in terms of nutrition and taste. [0004] Therefore, how to improve the formula composition and preparation metho...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/20A23L27/26
CPCA23L27/10A23L27/201A23L27/26
Inventor 潘文清龚林
Owner HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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