Production method of edible seasoning

Abstract

The invention relates to a production method of edible seasoning. The production method comprises the following steps: step 1, outputting a first part of water; step 2, uniformly dripping the first part of water; step 3, conducting cooling adjustment on a hydrolysis reaction kettle; step 4, outputting residual water; step 5, performing hydrolyzing and stirring, wherein the step is synchronously conducted along with the step 4, a motor drives transmission of a first screw rod and a second screw rod, water in a water container b is input into the middle part of the starch, the water is further thrown into the middle lower layer of the starch, and a stirring plate carries out stirring at the same time so as to complete the rapid fusion and hydrolysis work of the starch and the water; step 6, carrying out standing. The method of the invention solves the technical problems that raw materials are easy to form lumps immediately after encountering water, are rolled into blocks, are not easy to be in full contact with water and react quickly, and the concentration of a hydrolyzed product is reduced and the utilization rate of raw materials is not high due to the fact that too much water is added.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a production method of food seasoning. Background technique [0002] Chicken essence can be used in all occasions where monosodium glutamate is used. It can be added to dishes, soups, and noodles in an appropriate amount to achieve the effect of freshening. In addition to sodium glutamate, chicken essence also contains a variety of amino acids. It can increase people's appetite. Appetite, but also can provide a certain amount of nutrition home condiment. [0003] The industry standard of chicken essence (SB / T 10371-2003) stipulates that the amount of salt added is ≤40%, and the salt content of commercially available chicken essence is generally between 30-40%. However, the salt in chicken essence is more and more rejected by consumers in general. With the improvement of the health awareness of the whole people, the trend of "healthy, natural and green" diet is becoming m...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to address the deficiencies of the prior art, by setting the water into two parts and mixing with the processing raw materials in two different ways for hydrolysis work, that is, the output work of the first part of water cooperates with the uniform dripping work of the first part of water and then Realize that the water in the water container a continues to enter the hydrolysis reaction kettle in a dripping state. Since heat will be generated during the process of dripping water, the reaction speed will continue to increase during the gradual temperature rise process, and then it can pass through the dripping water container a. The water in the water increases slowly and evenly, so that the processing raw materials and water droplets are contacted and digested between small parts; the output of the remaining water is used to cooperate with the hydrolysis stirring work to realize the secondary full hydrolysis of water and processing raw materials, thus solving the problem of processing Raw materials tend to form lumps immediately after encountering water, and are rolled into one piece, which is not easy to fully contact with water and react quickly. If too much water is added, the concentration of the product after hydrolysis will become lower, and the utilization rate of raw materials is not high. question

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