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Solid compound seasoning and preparation method thereof

A compound seasoning and solid technology, which is applied in the food field to achieve the effects of rich nutrition, simple use and low content of harmful substances

Inactive Publication Date: 2020-03-27
王琦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the rapid economic growth, people's desire to pursue a high-quality life is becoming stronger and stronger. The original single seasoning with artificially synthesized substances as the main component can no longer meet people's needs.

Method used

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  • Solid compound seasoning and preparation method thereof
  • Solid compound seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A solid compound seasoning, comprising the following raw materials in parts by weight:

[0031] 40 parts of fresh livestock and poultry flesh, 8 parts of corn oil, 7 parts of Morchella, 7 parts of Matsutake mushroom, 7 parts of Gallus pilosula, 7 parts of Pleurotus spp., 7 parts of coral fungus, 5 parts of low sodium salt, 5 parts of trehalose , 2 parts of licorice, 2 parts of tangerine peel, 2 parts of chrysanthemum, 7 parts of soybean, 0.5 part of sesame, 0.5 part of clove, 0.5 part of star anise, 0.5 part of cumin, 0.5 part of dried ginger, 0.5 part of pepper, 0.5 part of cinnamon, mustard seed 0.5 parts, 0.5 parts of Zanthoxylum bungeanum, 0.5 parts of amomum, 1 part of sodium benzoate;

[0032] The fresh livestock and poultry bone meat includes at least one of pork bone, pork bone, beef bone, beef, lamb bone, mutton, donkey meat, donkey bone, chicken bone, chicken, duck bone, duck meat, and fish bone.

[0033] A preparation method of solid compound seasoning, comp...

Embodiment 2

[0041] A solid compound seasoning, comprising the following raw materials in parts by weight:

[0042] 45 parts of fresh livestock and poultry flesh, 9 parts of corn oil, 8 parts of Morchella, 8 parts of Matsutake mushroom, 8 parts of Gallus pilosula, 8 parts of Pleurotus spp., 8 parts of coral fungus, 6 parts of low sodium salt, 6 parts of trehalose , 3 parts of licorice, 3 parts of tangerine peel, 3 parts of chrysanthemum, 8 parts of soybean, 1 part of sesame, 1 part of clove, 01 part of star anise, 1 part of cumin, 1 part of dried ginger, 1 part of pepper, 1 part of cinnamon, mustard seed 1 part, 1 part pepper, 1 part amomum, 1 part potassium sorbate.

[0043] A preparation method of solid compound seasoning, comprising the following steps::

[0044] S1 material preparation: prepare materials according to the raw material composition of solid compound seasoning;

[0045]S2 pretreatment: clean morels, matsutake mushrooms, collybia spp., bluebone bacteria, and coral bacteri...

Embodiment 3

[0051] A solid compound seasoning, comprising the following raw materials in parts by weight:

[0052] 45 parts of fresh livestock and poultry flesh, 8 parts of corn oil, 7 parts of Morchella, 7 parts of Matsutake mushroom, 8 parts of Gallus pilosula, 7 parts of Pleurotus spp., 7 parts of coral fungus, 5 parts of low-sodium salt, 6 parts of trehalose , 3 parts of licorice, 2 parts of tangerine peel, 3 parts of chrysanthemum, 8 parts of soybean, 0.5 part of sesame, 0.5 part of clove, 1 part of star anise, 0.5 part of cumin, 0.5 part of dried ginger, 1 part of pepper, 1 part of cinnamon, mustard seeds 1 part, 1 part pepper, 1 part amomum, 2 parts potassium sorbate;

[0053] The fresh livestock and poultry bone meat includes at least one of pork bone, pork bone, beef bone, beef, lamb bone, mutton, donkey meat, donkey bone, chicken bone, chicken, duck bone, duck meat, and fish bone.

[0054] A preparation method of solid compound seasoning, comprising the following steps::

[00...

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Abstract

The invention discloses solid compound seasoning. The solid compound seasoning includes the following raw materials: in parts by weight, fresh animal-and-poultry boneflesh, corn oil, morchella, Matsutake fungi, Termitomyces albuminosus, Tricholoma quercicola Zang, club fungi, low-sodium salts, Trehalose, Licorice, Tangerine peels, Chrysanthemum, soybeans, sesame, Lilac, Illicium verum, cumin, dryginger, peppers, cinnamon, mustard seeds, Sichuan Pepper, Fructus amomi and preservatives. A preparation method of the solid compound seasoning comprises the steps: material preparation, pretreatment,boneflesh treatment, hydrolysis and preparation so as to obtain the solid compound seasoning. The solid compound seasoning is rich in multiple types of mineral and trace elements which are required by the human body, and has an important regulating effect on the health of the human body.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a solid compound seasoning and a preparation method thereof. Background technique [0002] Compound condiments refer to condiments that meet different seasoning needs by blending various basic condiments in a certain proportion under the guidance of scientific seasoning theory. There are many kinds of raw materials used, and the commonly used raw materials mainly include salty flavoring agents, umami flavoring agents, freshness enhancers, sweeteners, yeast extracts, hydrolyzed animal and vegetable proteins, essences and spices, coloring agents, auxiliary agents, etc. There are many flavor components and complex taste in compound condiments. The performance characteristics of various flavor components and their matching ratio determine the seasoning effect of compound condiments. The raw materials combined according to the compound formula present a unique flavor. Therefore, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L27/10A23L27/20A23L29/00A23L31/00
CPCA23L27/20A23L31/00A23L27/10A23L29/06A23L13/20
Inventor 王琦
Owner 王琦
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