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Compound seasoning with low peppery taste and preparation method of compound seasoning

A technology of compound seasoning and freshness-increasing seasoning, which is applied in the direction of food science, etc., can solve the problems of poor taste and environmental protection, and achieve the effect of low raw material cost, simple processing method and delicious taste

Inactive Publication Date: 2018-12-07
SHANGHAI GAUGAN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, when the traditional compound seasoning is added to the ingredients, the taste is poor, and more chemical raw materials are added in the production process, which is not environmentally friendly. These problems require the improvement of traditional equipment. Therefore, here we propose a low-spicy Compound seasoning and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The present invention provides a technical solution: a low-spicy compound seasoning and its preparation method, including the proportion of the following specific materials, wherein 20%-35% of edible salt, 20%-50% of white sugar, 2%-7% of monosodium glutamate, Fresh seasoning 0.1%-1%, vegetable oil 0.1%-1.5%, red pepper 0.2%-1.3%, liquid flavor and fragrance 0.1%-0.5%, chili powder 1%-10%, onion powder 1%-5%, Garlic powder 0.5%-2%, tomato powder 0.5%-5%, chicken powder seasoning 0.5%-5%, sodium tripolyphosphate 0.5%-2%, phospholipid 0.1%-1%, citric acid 0.1%-0.8% , xanthan gum 0.1%-1%, solid flavor and fragrance 0.1%-1%, silicon dioxide 0.2%-1%.

[0019] It also includes the proportion of the following specific materials, including 35% of edible salt, 50% of white sugar, 7% of monosodium glutamate, 1% of fresh seasoning, 1.5% of vegetable oil, 1.3% of red pepper, 0.5% of liquid flavor and fragrance, 10% of chili powder, Onion powder 5%, garlic powder 2%, tomato powder ...

example 1

[0030] Pour 35kg of edible salt, 50kg of white sugar, 7kg of monosodium glutamate, and 1kg of freshness-enhancing seasoning into the mixing container, and then add 1.5kg of vegetable oil, 0.8kg of capsicum red, and 0.5kg of liquid flavor and fragrance in turn, and stir evenly for the first time; then add Chili powder 10kg, onion powder 5kg, garlic powder 2kg, tomato powder 5kg, chicken powder seasoning 5kg, sodium tripolyphosphate 2kg, capsicum red 0.5kg, phospholipid 1kg, citric acid 0.8kg, xanthan gum 1kg, solid flavor and fragrance 1kg , silicon dioxide 1kg, stir again, finish processing and make the finished product compound seasoning of 896kg.

example 2

[0032] Pour 20kg of edible salt, 20kg of white sugar, 2kg of monosodium glutamate, and 0.1kg of freshness-enhancing seasoning into a mixing container, and then add 0.1kg of vegetable oil, 0.1kg of capsicum red, and 0.1kg of liquid flavor and fragrance in turn, and stir evenly for the first time; then Then add 1kg of chili powder, 1kg of onion powder, 0.5kg of garlic powder, 0.5kg of tomato powder, 0.5kg of chicken powder seasoning, 0.5kg of sodium tripolyphosphate, 0.1kg of pepper red, 0.1kg of lecithin, 0.1kg of citric acid, yellow 0.1kg of raw gum, 0.1kg of solid essence and fragrance, and 0.2kg of silicon dioxide are stirred again to complete the processing and produce 446kg of finished compound seasoning.

[0033] The compound seasoning prepared by the present invention has a low spicy taste as a whole and a delicious taste. In the process of processing, few chemical raw materials are added, which is more environmentally friendly, and the processing method is relatively sim...

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PUM

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Abstract

The invention discloses a compound seasoning with low peppery taste and a preparation method of the compound seasoning. The seasoning comprises materials as follows: 20%-35% of edible salt, 20%-50% ofwhite granulated sugar, 2%-7% of monosodium glutamate, 0.1%-1% of a umami increasing seasoning, 0.1%-1.5% of vegetable oil, 0.2%-1.3% of capsicum red, 0.1%-0.5% of liquid flavor and fragrance, 1%-10%of pepper powder, 1%-5% of onion powder, 0.5%-2% of garlic powder, 0.5%-5% of tomato powder, 0.5%-5% of chicken powder seasoning, 0.5%-2% of sodium tripolyphosphate, 0.1%-1% of phospholipid, 0.1%-0.8% of citric acid, 0.1%-1% of xanthan gum, 0.1%-1% of solid flavor and fragrance and 0.2%-1% of silicon dioxide. The produced compound seasoning has low peppery taste as a whole and tastes delicious, afew chemical materials are added during process, the seasoning is relatively environmentally friendly, and the processing method is simpler, low in raw material cost and worth popularizing.

Description

technical field [0001] The invention relates to the technical field of food ingredient processing, in particular to a low-spicy compound seasoning and a preparation method thereof. Background technique [0002] In the condiment industry, in addition to traditional bulk products such as soy sauce, vinegar, and monosodium glutamate, compound seasonings can be regarded as the most used condiments. Our country has a long history of colorful chili sauce, five-spice powder, compound marinade seasoning, Taicang oil, oyster sauce, etc., and even seasoning sauces prepared during home cooking and high-grade sauces prepared by restaurant chefs are all compound seasonings. For Chinese consumers, compound seasoning is still a new concept, but in the past 20 years, with the process of modernization and the improvement of living standards, it complies with the changes in lifestyle and the accelerated pace of life that requires convenience and quickness. , easy to store and carry, safe, hyg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 向汝发杨建生唐云
Owner SHANGHAI GAUGAN FOOD SCI & TECH