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Emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and preparation method of emulsifying seasoning liquid

A technology for seasoning liquid and color protection, which is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. , The effect of stable product formulation

Inactive Publication Date: 2018-08-28
四川省味聚特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the deficiencies of the prior art, provides an emulsified seasoning liquid with the functions of preserving crispness, color protection, water retention and flavor enhancement and its preparation method, and solves the problems of kimchi crispness and mouthfeel produced by the existing emulsified seasoning liquid. and the problem of poor flavor

Method used

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  • Emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and preparation method of emulsifying seasoning liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Copy soy sauce cooking

[0028] Mix 10 parts of star anise, 14 parts of cinnamon, 8 parts of bay leaves, 3 parts of grass fruit, 3 parts of kaempferia, 150 parts of soy sauce, 20 parts of brown sugar and heat it up. After the soy sauce is boiled, simmer for 2-3 hours on low heat. The aroma in the spices is released, and it reacts with brown sugar and soy sauce to produce a unique aroma, and then it is left for 1 to 2 days for use.

[0029] (2) Weighing of quality improver

[0030] The mass parts of the red oil product quality improver are: 0.3 part of brittleness-preserving agent calcium chloride, 0.3 part of color-protecting agent iso-Vc sodium, 0.015 part of EDTA-2Na, and 0.015 part of water-retaining agent xanthan gum.

[0031] (3) Ingredients weighed

[0032] The ingredients of the red oil product are weighed as 1.5 parts of monosodium glutamate, 0.015 parts of I+G, 1.5 parts of white granulated sugar, 0.18 parts of lactic acid, 0.18 parts of citric acid, 1.2 ...

Embodiment 2

[0041] (1) Copy soy sauce cooking

[0042] Mix 5 parts of star anise, 10 parts of cinnamon, 5 parts of fragrant leaves, 2 parts of grass fruit, 2 parts of kaempferia, 100 parts of soy sauce, 10 parts of brown sugar and heat it up. The aroma in the spices is released, and it reacts with brown sugar and soy sauce to produce a unique aroma, and then it is left for 1 to 2 days for use.

[0043] (2) Weighing of quality improver

[0044] The mass parts of the red oil product quality improver are: 0.1 part of brittleness-preserving agent calcium chloride, 0.1 part of color-protecting agent iso-Vc sodium, 0.01 part of EDTA-2Na, and 0.01 part of water-retaining agent xanthan gum.

[0045] (3) Ingredients weighed

[0046] The ingredients of the red oil product are weighed as 1 part of monosodium glutamate, 0.01 part of I+G, 1 part of white granulated sugar, 0.05 part of lactic acid, 0.05 part of citric acid, 0.5 part of replicated soy sauce, 0.01 part of water-soluble capsanthin, 0.2...

Embodiment 3

[0055] (1) Copy soy sauce cooking

[0056] Mix 15 parts of star anise, 18 parts of cinnamon, 10 parts of bay leaves, 5 parts of grass fruit, 4 parts of kaempferia, 200 parts of soy sauce, 30 parts of brown sugar and heat it up. The aroma in the spices is released, and it reacts with brown sugar and soy sauce to produce a unique aroma, and then it is left for 1 to 2 days for use.

[0057] (2) Weighing of quality improver

[0058] The parts by mass of the crispy radish product quality improver are: 0.5 part of calcium chloride as an anti-brittle agent, 0.5 part of sodium iso-Vc as a color-protecting agent, and 0.05 part of xanthan gum as a water-holding agent.

[0059] (3) Ingredients weighed

[0060] The ingredients of the crispy radish product are weighed as 2 parts by mass of monosodium glutamate, 0.02 part of I+G, 2 parts of white sugar, 0.3 part of lactic acid, 0.3 part of citric acid, 2 parts of replicated soy sauce, and 0.05 part of water-soluble capsanthin , 0.8 parts...

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Abstract

The invention relates to the technical field of food processing, in particular to emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and apreparation method of the emulsifying seasoning liquid. The emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma comprises the following components in parts by weight of 0.22-1.07 parts of a quality improving agent and 3.821-16.07 parts of ingredients, wherein the quality improving agent comprises 0.1-0.5 part of calcium chloride, 0.1-0.5part of sodium erythorbate, 0.01-0.02 part of EDTA-2Na, and 0.01-0.05 part of xanthan gum. The preparation method of the emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma comprises the following steps of (1) boiling a compound soy sauce; (2) weighing the ingredients; (3) weighing the quality improving agent; and (4) performing milling with a colloid mill. According to the emulsifying seasoning liquid capable of keeping crispness, protecting color, holding water and increasing aroma and the preparation method of the emulsifying seasoning liquid, provided by the invention, the problem that pickled vegetables produced with conventional emulsifying seasoning liquid are poor in crispness, mouth feel and flavor is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an emulsified seasoning liquid with crispness and color protection, water retention and flavor enhancement and a preparation method thereof. Background technique [0002] Kimchi, known as 菹 in ancient times, has a long history. It is a typical traditional fermented food in my country, and its flavor varies from place to place. Generally speaking, white radish, garlic, pickled mustard, cowpea, pepper, ginger, etc. can be made into kimchi, and after pickling and seasoning, kimchi tastes salty and sour, fragrant, appetizing and refreshing, and is a well-known appetizer. . [0003] Traditional kimchi production is family-style hand-made, gradually developed into small workshop production, and now industrialized mass production. In the process of kimchi gradually developing towards industrialization, vegetable products produced and processed based on traditional kimchi and u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L27/00A23L27/10A23L29/269
CPCA23V2002/00A23L5/41A23L27/00A23L27/10A23L29/269A23V2200/048A23V2200/14
Inventor 管国如鲍水碧管建清张平赵丽强
Owner 四川省味聚特食品有限公司
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