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Tom-yum-kung essence and preparation method thereof

A kind of kung fu essence and essence technology, which is applied in the field of tom yum goong essence and its preparation, can solve problems such as human health hazards, achieve the effects of simplifying the production process, improving the health of the product, and reducing the cost of raw materials

Active Publication Date: 2021-11-16
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above-mentioned prior art, the raw materials of Tom Yum Kung essence contain pyridine and trimethylamine. Although pyridine and trimethylamine are allowed to be used as food spices, they are harmful to human health. , ingestion, absorption through the skin

Method used

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  • Tom-yum-kung essence and preparation method thereof

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Embodiment 1

[0017] A preparation method of Tom Yum Kung essence, comprising the steps of:

[0018] Prepare spicy base, which comprises the following components in mass percentage: citronella oil 60.87%, sage oil 2.08%, basil oil 4.48%, citral 6.04%, coconut aldehyde 13.3%, geranium oil 11.04%, garlic oil 0.31% %, Celery Seed Oil 1.88%. Weigh citronella oil, clary sage oil, basil oil, citral, coconut aldehyde, geranium oil, garlic oil, celery seed oil according to the above mass percentage, and mix well to obtain a spicy base;

[0019] Prepare Tom Yum Kung essence, the Tom Yum Kung essence is composed of the following components by mass percentage: 7.5% spicy base, 0.6% capsanthin E-150, 91.9% soybean oil; weigh the spicy base, capsicum red E-150, large Soybean oil, mix evenly to get Tom Yum Kung essence.

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Abstract

The preparation method of the Tom-yum-kung essence comprises the following steps: weighing the following substances in percentage by mass: 60.87% of citionella oil, 2.08% of sage oil, 4.48% of basil oil, 6.04% of citral, 13.3% of coconut aldehyde, 11.04% of geranium oil, 0.31% of garlic oil and 1.88% of celery seed oil, and uniformly mixing to obtain a spicy base; weighing the following substances in percentage by mass: 7.5% of spicy base, 0.6% of capsanthin E-150 and 91.9% of soybean oil, and uniformly mixing to obtain the Tom-yum-kung essence. The Tom-yum-kung essence has perineum-function characteristic flavor, is moderate in spicy flavor and milk flavor, relatively strong in cooking feeling, good in aroma coordination and more vivid.

Description

technical field [0001] The invention relates to an essence for food, in particular to a Tom Yum Kung essence and a preparation method thereof. Background technique [0002] Food flavors are widely used in prepackaged foods, and foods with special flavors are becoming more and more popular. The addition of an appropriate amount of flavor can make the flavor of the food more obvious, and help the food to have a complete color, fragrance, and taste. The flavor of Tom Yum Kung is mainly some compound spicy and fresh flavors. Currently, Tom Yum Kung flavor food is very popular among consumers in the market. Some flavor manufacturers are also developing flavors that are close to the real Tom Yum Kung flavor. Research on flavors with regional characteristics is gradually become a trend. [0003] Patent application number 2019108143720 discloses a Tom Yum Kung essence and its preparation method. The disclosed Tom Yum Kung essence formula is: citronella oil 0.2%-2%, curry oil 0.2%-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2200/15Y02A40/90
Inventor 贾起起
Owner TIANJIN CHUNFA BIO TECH GRP
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