Nutritious gourmet liquid
A technology of nutrition and monosodium glutamate, which is applied in the field of liquid nutrition monosodium glutamate, can solve the problems of single use of monosodium glutamate, no melting of monosodium glutamate, no efficacy, etc., and achieve the effect of rich nutrition, delicious seasoning and convenient use
Inactive Publication Date: 2005-06-29
于会强
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- Application Information
AI Technical Summary
Problems solved by technology
[0002] With the development of society and the continuous improvement of people's living standards, consumer demand is developing in the direction of nutrition, high taste, and fast pace. Condiment is a food additive widely used by people, whether it is cooking various dishes or mixing Some delicious cold dishes must put some monosodium glutamate, because the existing monosodium glutamate is crystallized or granular, when cooking, many people add it in advance because it can be fully dissolved, which will easily cause taste loss and produce pyroglutamic acid, long-term consumption It will cause discomfort to the body, especially when processing cold dishes, from processing to serving, the monosodium glutamate is often not dissolved, which affects eating and taste
In addition, the existing monosodium glutamate has a single use, does not contain other nutritional ingredients, and has no other effects
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] The composition and weight ratio of the liquid nutrient monosodium glutamate are: 86% of sodium glutamate solution, 1.5% of sodium guanylate, 2.5% of sodium inosinate and 10% of lysine.
Embodiment 2
[0015] The composition and weight ratio of the liquid nutrient monosodium glutamate are: 90% of sodium glutamate solution, 1% of sodium guanylate, 2% of sodium inosinate and 7% of lysine.
Embodiment 3
[0017] The composition and weight ratio of the liquid nutrient monosodium glutamate are: 96% of sodium glutamate solution, 0.7% of sodium guanylate, 1.3% of sodium inosinate and 2% of lysine.
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Description
(1) Technical field [0001] The invention relates to a condiment, especially a liquid nutritional monosodium glutamate. (2) Background technology [0002] With the development of society and the continuous improvement of people's living standards, consumer demand is developing in the direction of nutrition, high taste, and fast pace. Condiment is a food additive widely used by people, whether it is cooking various dishes or mixing Some delicious cold dishes must put some monosodium glutamate. Since the existing monosodium glutamate is crystallized or granular, many people add it in advance because it can be fully dissolved during cooking, which will easily cause taste loss and produce pyroglutamic acid. Long-term consumption It will cause discomfort to the body, especially when processing cold dishes, from processing to serving, the monosodium glutamate is often not melted, which affects eating and taste. In addition, the existing monosodium glutamate has a single use, does ...
Claims
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Patent Timeline
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Inventor 于会强
Owner 于会强
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