Edible sauce composition, seasoning and application thereof

A technology of composition and seasoning, which is applied in the field of food seasonings, can solve problems such as insufficiency of nutrition and great difference in taste, and achieve the effect of rich nutrition, rich and balanced nutrition, and guaranteed health

Inactive Publication Date: 2020-04-07
JIN MAILANG MIANPIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art, provide a kind of edible sauce composition and its preparation method and the seasoning that contains said edible sauce composition, to solve existing instant food and aspect food condiment existing traditional The taste of industrialization is far from the taste of the noodle shop and the technical problems of incomplete nutrition

Method used

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  • Edible sauce composition, seasoning and application thereof
  • Edible sauce composition, seasoning and application thereof
  • Edible sauce composition, seasoning and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11

[0077] This embodiment provides an edible sauce composition and a cooking method thereof. The edible sauce composition includes being formed by boiling formula components comprising the following parts by weight:

[0078] 53.8 parts of pig fat, 12 parts of garlic, 12 parts of shallots, 9 parts of pork bone seasoning paste, 8 parts of chicken bone seasoning paste, 5 parts of bonito liquid, 0.2 parts of VE.

[0079] Wherein, the finely ground pig fat is about 6*6*6mm, and the garlic and shallots are chopped and mixed about 3*3*3mm.

[0080] Described pork bone seasoning paste comprises the component of following weight:

[0081] 65 parts of pork bone extract, 14.3 parts of chicken bone extract, 8 parts of edible lard, 7 parts of chicken oil, 2 parts of edible salt, 2 parts of sodium glutamate, 0.5 parts of food flavor, 0.5 parts of edible glucose, 0.3 part of hydroxypropyl distarch phosphate, 0.2 part of disodium nucleotide, 0.2 part of disodium succinate.

[0082] Described ...

Embodiment 12

[0087] This embodiment provides an edible sauce composition and a cooking method thereof. The edible sauce composition includes being formed by boiling formula components comprising the following parts by weight:

[0088] 70 parts of pig fat, 10 parts of garlic, 8 parts of shallots, 3.5 parts of pork bone seasoning paste, 5 parts of chicken bone seasoning paste, 3.3 parts of bonito liquid, 0.2 parts of VE.

[0089] Wherein, the finely ground pig fat is about 6*6*6mm, and the garlic and shallots are chopped and mixed about 3*3*3mm.

[0090] Described pork bone seasoning paste comprises the component of following weight:

[0091] 75 parts of pork bone extract, 20 parts of chicken bone extract, 5 parts of edible lard, 8 parts of chicken oil, 5 parts of edible salt, 7 parts of sodium glutamate, 0.5 parts of food flavor, 1 part of edible glucose, 0.3 part of hydroxypropyl distarch phosphate, 0.2 part of disodium nucleotide, 0.2 part of disodium succinate.

[0092] Described chic...

Embodiment 13

[0097] This embodiment provides an edible sauce composition and a cooking method thereof. The edible sauce composition includes being formed by boiling formula components comprising the following parts by weight:

[0098] 35 parts of pork fat, 20 parts of garlic, 18 parts of shallots, 10 parts of pork bone seasoning paste, 10 parts of chicken bone seasoning paste, 6.8 parts of bonito liquid, 0.2 parts of VE.

[0099]Wherein, the finely ground pig fat is about 6*6*6mm, and the garlic and shallots are chopped and mixed about 3*3*3mm.

[0100] Described pork bone seasoning paste comprises the component of following weight:

[0101] 55 parts of pork bone extract, 28 parts of chicken bone extract, 5 parts of edible lard, 6 parts of chicken oil, 3 parts of edible salt, 3 parts of sodium glutamate, 0.5 parts of food flavor, 0.5 parts of edible glucose, 0.5 part of hydroxypropyl distarch phosphate, 0.2 part of disodium nucleotide, 0.2 part of disodium succinate.

[0102] Described ...

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Abstract

The invention discloses an edible sauce composition and a decocting method thereof, a seasoning and application thereof. The edible sauce composition is prepared by decocting the following componentsin parts by weight: 20-80 parts of refined pig fat, 2-20 parts of garlic, 2-20 parts of scallion, 1-20 parts of pig bone seasoning paste, 5-25 parts of chicken bone seasoning paste, 0-10 parts of skipjack liquid and 0-1 part of VE. The seasoning comprises the edible sauce composition, and further comprises a powder composition, a vegetable composition and a seasoning oil composition. According tothe invention, the edible sauce composition is prepared by decocting the above components, so the edible sauce composition is in a semi-liquid state, is relatively rich in nutrients, retains the original taste and the original flavor of a bone soup, has natural aroma, and presents taste similar to the taste of dishes stir-fried in a kitchen. The seasoning can be perfectly fused with seasoned instant food to allow the taste of the instant food to be more similar to taste of dishes freshly made in a kitchen; and the seasoning is rich and balanced in nutrition and effectively guarantees the health of seasoned materials.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and in particular relates to an edible sauce composition, a preparation method thereof, a seasoning and an application thereof. Background technique [0002] With the acceleration of the pace of life, the market demand for instant food and instant food continues to increase. Simultaneously along with the continuous improvement of people's living standard, people are also more and more higher to the quality and the taste requirement of food including fast food and instant food. [0003] At present, most instant foods and instant noodles have a strong traditional industrial taste when eaten, and the taste will remain in the mouth or esophagus after eating, giving people an uncomfortable feeling. Although the taste of instant noodles is better than that of instant noodles, it is far from the taste of fresh noodles in noodle shops. And also there is seasoning nutritional insufficiency...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
CPCA23L27/60A23L5/10A23V2002/00
Inventor 范现国李振坤何瑞燕
Owner JIN MAILANG MIANPIN CO LTD
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