Seasoning powder and preparation method thereof

Abstract

The invention relates to the technical field of food seasoning, in particular to seasoning powder and a preparation method thereof. Comprising the following raw materials: 15-25 parts of chicken powder, 10-20 parts of mushroom powder, 8-15 parts of kelp powder, 5-10 parts of laver powder, 5-10 parts of sesame powder, 3-8 parts of walnut powder, 5-10 parts of onion powder, 3-8 parts of garlic powder, 2-5 parts of ginger powder, 5-10 parts of salt, 3-8 parts of white granulated sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 1-3 parts of white pepper powder, 0.5-2 parts of ground cinnamon and 0.5-2 parts of clove powder. The seasoning powder disclosed by the invention has the beneficial effects that the taste is rich: the seasoning powder integrates the flavors of various natural food materials such as the shiitake mushrooms, the kelp and the laver, meanwhile, the flavors of nuts such as the sesame seeds and the walnuts and the unique flavors of various spices are matched, the taste levels are rich, and the rich flavor can be added to dishes; the shiitake mushrooms, the kelp, the laver and other food materials are rich in protein, vitamins, mineral substances and other nutritional ingredients, and the sesame seeds and the walnuts are rich in unsaturated fatty acid, protein and microelements.

Description

Technical Field

[0001] The invention relates to the technical field of food seasoning, in particular to seasoning powder and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the diversification of eating habits, the demand for seasoning powder is also increasing.

[0003] There are many kinds of seasoning powder products on the existing market, but some products have problems such as single taste, too many additives, insufficient nutrients, etc., which can hardly meet consumers' demand for healthy, delicious and diversified seasoning.

[0004] Some seasoning powders add a lot of salt, monosodium glutamate and artificial flavors in order to pursue a strong taste, which is not good for health for a long time. In addition, the existing seasoning powders are prone to agglomeration and deterioration during storage, which affects their quality and use effect.

[0005] Therefore we propose a seasoning powder and a preparation method thereof to solve the above problems. Summary of the invention

[0006] In view of the problems existing in the prior art, the invention discloses a seasoning powder. The technical scheme adopted is that the seasoning powder comprises the following raw materials, measured by weight: 15-25 parts of chicken powder, 10-20 parts of mushroom powder, 8-15 parts of kelp powder, 5-10 parts of laver powder, 5-10 parts of sesame powder, 3-8 parts of walnut powder, 5-10 parts of onion powder, 3-8 parts of garlic powder, 2-5 parts of ginger powder, 5-10 parts of salt, 3-8 parts of white sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 1-3 parts of white pepper powder, 0.5-2 parts of cinnamon powder and 0.5-2 parts of clove powder.

[0007] As a preferred technical solution of the present invention, the seasoning powder is made of the following raw materials in parts by weight: 15 parts of chicken powder, 10 parts of mushroom powder, 8 parts of kelp powder, 5 parts of laver powder, 5 parts of sesame powder, 3 parts of walnut powder, 5 parts of onion powder, 3 parts of garlic powder, 2 parts of ginger powder, 5 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 1 part of MSG, 1 part of white pepper powder, 0.5 parts of cinnamon powder, and 0.5 parts of clove powder.

[0008] As a preferred technical solution of the present invention, the seasoning powder is made of the following raw materials in parts by weight: 20 parts of chicken powder, 15 parts of mushroom powder, 11.5 parts of kelp powder, 7.5 parts of laver powder, 7.5 parts of sesame powder, 5.5 parts of walnut powder, 7.5 parts of onion powder, 5.5 parts of garlic powder, 3.5 parts of ginger powder, 7.5 parts of salt, 5.5 parts of white sugar, 3.5 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of white pepper powder, 1.25 parts of cinnamon powder, and 1.25 parts of clove powder.

[0009] As a preferred technical solution of the present invention, the seasoning powder is made of the following raw materials in parts by weight: 25 parts of chicken powder, 20 parts of mushroom powder, 15 parts of kelp powder, 10 parts of laver powder, 10 parts of sesame powder, 8 parts of walnut powder, 10 parts of onion powder, 8 parts of garlic powder, 5 parts of ginger powder, 10 parts of salt, 8 parts of white sugar, 5 parts of chicken essence, 3 parts of monosodium glutamate, 3 parts of white pepper powder, 2 parts of cinnamon powder, and 2 parts of clove powder.

[0010] A method for preparing seasoning powder comprises the following steps:

[0011] S1. Raw material pretreatment

[0012] Wash the mushrooms, kelp, laver, onions, garlic, and ginger separately to remove impurities.

[0013] Drying shiitake mushrooms, kelp and laver at 60-80°C until the moisture content is less than 5%, and then crushing them into powders with a fineness of 80-120 meshes to obtain shiitake mushroom powder, kelp powder and laver powder;

[0014] Drying onion, garlic and ginger at 50-70°C until the moisture content is less than 8%, and then crushing them into powders with a fineness of 80-120 mesh, respectively, to obtain onion powder, garlic powder and ginger powder;

[0015] Roasting sesame and walnut, and then crushing into powder with a fineness of 80-120 mesh, respectively, to obtain sesame powder and walnut powder;

[0016] S2. Mixing

[0017] Weigh mushroom powder, kelp powder, laver powder, sesame powder, walnut powder, onion powder, garlic powder, ginger powder, salt, white sugar, chicken powder, white pepper powder, cinnamon powder and clove powder according to the above weight parts, put them into a mixer, stir and mix at a speed of 50-80r / min for 20-30 minutes to fully mix the various raw materials;

[0018] S3. Packaging

[0019] The mixed seasoning powder is packaged by a packaging machine in sealed bags or sealed cans, and the packaging specifications can be adjusted according to market demand.

[0020] Beneficial effects of the present invention:

[0021] 1. Rich taste: The seasoning powder of the present invention combines the flavors of various natural ingredients such as mushrooms, kelp, and seaweed, and is paired with the aroma of nuts such as sesame and walnuts, as well as the unique flavors of various spices. It has a rich taste and can add a strong flavor to dishes;

[0022] 2. Balanced nutrition: Ingredients such as mushrooms, kelp, and seaweed are rich in nutrients such as protein, vitamins, and minerals. Sesame and walnuts are rich in unsaturated fatty acids, proteins, and trace elements, making the seasoning powder not only a seasoning, but also has certain nutritional value;

[0023] 3. Simple preparation method: The preparation method of the present invention is simple to operate, does not require complicated equipment and processes, is easy to industrialize, and reduces production costs;

[0024] 4. Good stability: Through reasonable raw material selection and preparation process, the seasoning powder of the present invention has good stability, is not easy to agglomerate or deteriorate during storage, and has a long shelf life. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1

[0027] The invention discloses a seasoning powder. The technical scheme adopted is that the seasoning powder comprises the following raw materials in parts by weight: 15 parts of chicken powder, 10 parts of mushroom powder, 8 parts of kelp powder, 5 parts of laver powder, 5 parts of sesame powder, 3 parts of walnut powder, 5 parts of onion powder, 3 parts of garlic powder, 2 parts of ginger powder, 5 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 1 part of monosodium glutamate, 1 part of white pepper powder, 0.5 parts of cinnamon powder and 0.5 parts of clove powder.

[0028] As a preferred technical solution of the present invention, the preparation method of seasoning powder comprises the following steps:

[0029] S1. Raw material pretreatment

[0030] Wash the mushrooms, kelp, laver, onions, garlic, and ginger separately to remove impurities.

[0031] Drying shiitake mushrooms, kelp and laver at 60-80°C until the moisture content is less than 5%, and then crushing them into powders with a fineness of 80-120 meshes to obtain shiitake mushroom powder, kelp powder and laver powder;

[0032] Drying onion, garlic and ginger at 50-70°C until the moisture content is less than 8%, and then crushing them into powders with a fineness of 80-120 mesh, respectively, to obtain onion powder, garlic powder and ginger powder;

[0033] Roasting sesame and walnut, and then crushing into powder with a fineness of 80-120 mesh, respectively, to obtain sesame powder and walnut powder;

[0034] S2. Mixing

[0035] Weigh mushroom powder, kelp powder, laver powder, sesame powder, walnut powder, onion powder, garlic powder, ginger powder, salt, white sugar, chicken powder, white pepper powder, cinnamon powder and clove powder according to the above weight parts, put them into a mixer, stir and mix at a speed of 50-80r / min for 20-30 minutes to fully mix the various raw materials;

[0036] S3. Packaging

[0037] The mixed seasoning powder is packaged by a packaging machine in sealed bags or sealed cans, and the packaging specifications can be adjusted according to market demand.

[0038] Embodiment 2

[0039] The invention discloses a seasoning powder. The technical scheme adopted is that the seasoning powder comprises the following raw materials in parts by weight: 20 parts of chicken powder, 15 parts of mushroom powder, 11.5 parts of kelp powder, 7.5 parts of laver powder, 7.5 parts of sesame powder, 5.5 parts of walnut powder, 7.5 parts of onion powder, 5.5 parts of garlic powder, 3.5 parts of ginger powder, 7.5 parts of salt, 5.5 parts of white sugar, 3.5 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of white pepper powder, 1.25 parts of cinnamon powder and 1.25 parts of clove powder.

[0040] As a preferred technical solution of the present invention, the preparation method of seasoning powder comprises the following steps:

[0041] S1. Raw material pretreatment

[0042] Wash the mushrooms, kelp, laver, onions, garlic, and ginger separately to remove impurities.

[0043] Drying shiitake mushrooms, kelp and laver at 60-80°C until the moisture content is less than 5%, and then crushing them into powders with a fineness of 80-120 meshes to obtain shiitake mushroom powder, kelp powder and laver powder;

[0044] Drying onion, garlic and ginger at 50-70°C until the moisture content is less than 8%, and then crushing them into powders with a fineness of 80-120 mesh, respectively, to obtain onion powder, garlic powder and ginger powder;

[0045] Roasting sesame and walnut, and then crushing into powder with a fineness of 80-120 mesh, respectively, to obtain sesame powder and walnut powder;

[0046] S2. Mixing

[0047] Weigh mushroom powder, kelp powder, laver powder, sesame powder, walnut powder, onion powder, garlic powder, ginger powder, salt, white sugar, chicken powder, white pepper powder, cinnamon powder and clove powder according to the above weight parts, put them into a mixer, stir and mix at a speed of 50-80r / min for 20-30 minutes to fully mix the various raw materials;

[0048] S3. Packaging

[0049] The mixed seasoning powder is packaged by a packaging machine in sealed bags or sealed cans, and the packaging specifications can be adjusted according to market demand.

[0050] Embodiment 3

[0051] The invention discloses a seasoning powder. The technical scheme adopted is that the seasoning powder comprises the following raw materials in parts by weight: 25 parts of chicken powder, 20 parts of mushroom powder, 15 parts of kelp powder, 10 parts of laver powder, 10 parts of sesame powder, 8 parts of walnut powder, 10 parts of onion powder, 8 parts of garlic powder, 5 parts of ginger powder, 10 parts of salt, 8 parts of white sugar, 5 parts of chicken essence, 3 parts of monosodium glutamate, 3 parts of white pepper powder, 2 parts of cinnamon powder and 2 parts of clove powder.

[0052] As a preferred technical solution of the present invention, the preparation method of seasoning powder comprises the following steps:

[0053] S1. Raw material pretreatment

[0054] Wash the mushrooms, kelp, laver, onions, garlic, and ginger separately to remove impurities.

[0055] Drying shiitake mushrooms, kelp and laver at 60-80°C until the moisture content is less than 5%, and then crushing them into powders with a fineness of 80-120 meshes to obtain shiitake mushroom powder, kelp powder and laver powder;

[0056] Drying onion, garlic and ginger at 50-70°C until the moisture content is less than 8%, and then crushing them into powders with a fineness of 80-120 mesh, respectively, to obtain onion powder, garlic powder and ginger powder;

[0057] Roasting sesame and walnut, and then crushing into powder with a fineness of 80-120 mesh, respectively, to obtain sesame powder and walnut powder;

[0058] S2. Mixing

[0059] Weigh mushroom powder, kelp powder, laver powder, sesame powder, walnut powder, onion powder, garlic powder, ginger powder, salt, white sugar, chicken powder, white pepper powder, cinnamon powder and clove powder according to the above weight parts, put them into a mixer, stir and mix at a speed of 50-80r / min for 20-30 minutes to fully mix the various raw materials;

[0060] S3. Packaging

[0061] The mixed seasoning powder is packaged by a packaging machine in sealed bags or sealed cans, and the packaging specifications can be adjusted according to market demand.

[0062] Comparative test

[0063] A common seasoning powder on the market was selected as a control product and compared with the seasoning powder prepared in Example 2 of the present invention. 50 professional food tasters were invited to conduct sensory evaluation on the two seasoning powders. The evaluation indicators included color, aroma, taste and mouthfeel. Each indicator had a full score of 10 points, and the average value was taken as the final score. At the same time, the nutritional component analysis and stability test of the two seasoning powders were carried out.

[0064] Evaluation indicators Seasoning powder of the present invention Reference seasoning powder Color 8.5 7.0 aroma 9.0 7.5 taste 9.2 7.8 Taste 9.0 7.2 Comprehensive score 8.9 7.4

[0065] The results of the nutrient analysis showed that the seasoning powder of the present invention contained more abundant nutrients such as protein, vitamins and minerals. The results of the stability test showed that the seasoning powder of the present invention had no caking or deterioration after being stored at room temperature for 6 months, while the control seasoning powder had slight caking.

[0066] In summary, the seasoning powder of the present invention is superior to the common seasoning powder on the market in terms of taste, nutrition and stability, and has broad market prospects.

[0067] Components not described in detail herein are prior art.

[0068] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A seasoning powder, characterized in that: By weight, it includes the following raw materials: 15-25 parts of chicken powder, 10-20 parts of mushroom powder, 8-15 parts of kelp powder, 5-10 parts of seaweed powder, 5-10 parts of sesame powder, 3-8 parts of walnut powder, 5-10 parts of onion powder, 3-8 parts of garlic powder, 2-5 parts of ginger powder, 5-10 parts of salt, 3-8 parts of white sugar, 2-5 parts of chicken essence, 1-3 parts of MSG, 1-3 parts of white pepper powder, 0.5-2 parts of cinnamon powder, and 0.5-2 parts of clove powder.

2. The seasoning powder according to claim 1, characterized in that The seasoning powder is made of the following raw materials in parts by weight: 15 parts of chicken powder, 10 parts of mushroom powder, 8 parts of kelp powder, 5 parts of laver powder, 5 parts of sesame powder, 3 parts of walnut powder, 5 parts of onion powder, 3 parts of garlic powder, 2 parts of ginger powder, 5 parts of salt, 3 parts of white sugar, 2 parts of chicken essence, 1 part of monosodium glutamate, 1 part of white pepper powder, 0.5 parts of cinnamon powder and 0.5 parts of clove powder.

3. The seasoning powder according to claim 1, characterized in that The seasoning powder is made of the following raw materials in parts by weight: 20 parts of chicken powder, 15 parts of mushroom powder, 11.5 parts of kelp powder, 7.5 parts of laver powder, 7.5 parts of sesame powder, 5.5 parts of walnut powder, 7.5 parts of onion powder, 5.5 parts of garlic powder, 3.5 parts of ginger powder, 7.5 parts of salt, 5.5 parts of white sugar, 3.5 parts of chicken essence, 2 parts of monosodium glutamate, 2 parts of white pepper powder, 1.25 parts of cinnamon powder, and 1.25 parts of clove powder.

4. The seasoning powder according to claim 1, characterized in that The seasoning powder is made of the following raw materials in parts by weight: 25 parts of chicken powder, 20 parts of mushroom powder, 15 parts of kelp powder, 10 parts of laver powder, 10 parts of sesame powder, 8 parts of walnut powder, 10 parts of onion powder, 8 parts of garlic powder, 5 parts of ginger powder, 10 parts of salt, 8 parts of white sugar, 5 parts of chicken essence, 3 parts of monosodium glutamate, 3 parts of white pepper powder, 2 parts of cinnamon powder, and 2 parts of clove powder.

5. A method for preparing the seasoning powder according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Raw material pretreatment Wash the mushrooms, kelp, laver, onions, garlic, and ginger separately to remove impurities. Drying shiitake mushrooms, kelp and laver at 60-80°C until the moisture content is less than 5%, and then crushing them into powders with a fineness of 80-120 meshes to obtain shiitake mushroom powder, kelp powder and laver powder; Drying onion, garlic and ginger at 50-70°C until the moisture content is less than 8%, and then crushing them into powders with a fineness of 80-120 mesh, respectively, to obtain onion powder, garlic powder and ginger powder; Roasting sesame and walnut, and then crushing into powder with a fineness of 80-120 mesh, respectively, to obtain sesame powder and walnut powder; S2. Mixing Weigh mushroom powder, kelp powder, laver powder, sesame powder, walnut powder, onion powder, garlic powder, ginger powder, salt, white sugar, chicken powder, white pepper powder, cinnamon powder and clove powder according to the above weight parts, put them into a mixer, stir and mix at a speed of 50-80r / min for 20-30 minutes to fully mix the various raw materials; S3. Packaging The mixed seasoning powder is packaged by a packaging machine in sealed bags or sealed cans, and the packaging specifications can be adjusted according to market demand.