120 results about "Disodium inosinate" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, in combination with ammonium chloride, sucrose, one or more of disodium inosinate and disodium guanylate, an organic acid, and a salt of glutamic acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition.

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

The invention discloses meaty paste essence and a preparation method thereof. The meaty paste essence comprises the following components in part by weight: 10 to 30 parts of L-cysteine, 15 to 20 parts of vitamin B, 20 to 40 parts of glucose, 10 to 20 parts of L-leucine, 5 to 10 parts of DL-methionine, 2 to 8 parts of alanine, 50 to 150 parts of yeast fine paste, 200 to 300 parts of bean pulp zymolyte, 2 to 5 parts of disodium inosinate and disodium guanylate (I+G), 30 to 60 parts of soy sauce, 50 to 80 parts of animal fat, 50 to 80 parts of salt, 50 to 100 parts of white granulated sugar, 1 to 3 parts of xanthan gum, 50 to 100 parts of sodium glutamate, 30 to 60 parts of corn starch and 10 to 30 parts of meaty flavoring base. The meaty paste essence prepared by combining the Maillard reaction technology and the bean pulp proteolysis technology has good mouthfeel, high environment-friendly indexes, stable quality, low cost and high safety performance.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

The invention discloses a hot pot baozi, which comprises baozi wrappers and stuffing, wherein the baozi wrappers are prepared from the following raw materials: wheat starch, modified starch, water, quick-frozen oil, mycose, sodium stearoyl lactylate, sodium caseinate, and modified soybean lecithin. The stuffing is prepared from the following raw materials: meat, pure fat, dark soy sauce, water, spring onion, water chestnut, agar jelly, salt, white sugar, ground pepper, monosodium glutamate, inosine 5'-monophosphate and guanosine 5'-monophosphate. The invention discloses a preparation method of the hot pot baozi, which comprises the following steps: a) preparing starch gravy; b) adding auxiliary material; c) carrying out vacuum dough making; d) stirring the stuffing; e) molding; f) boiling with water; g) cooling; and i) cold preservation. The hot pot baozi provided with the above-mentioned materials and preparation method has rich nutrition, good taste and good chewing quality. The wrapper of the hot pot baozi has strong toughness, high transparency after water boiling and better retention of cooking liquor. Furthermore, the hot pot baozi has good boiling-resistance and good anti-aging effect.

The invention relates to a chemical fertilizer specially used for rice. The chemical fertilizer is prepared from the following components in percentage by weight: 18-23 parts of urea, 15-20 parts of ammonium bicarbonate, 10-15 parts of potassium chloride, 15-20 parts of potassium sulphate, 5-8 parts of zinc sulfate, 5-8 parts of sodium borate, 2-4 parts of ammonium chloride, 2-4 parts of nitrohumic acid, 2-4 parts of calcium magnesium phosphate, 1-3 parts of disodium guanylate, 1-3 parts of disodium inosinic acid, 1-3 parts of silicate mineral powder and the balance of glycerinum. The chemical fertilizer specially used for the rice, which adopts the technical features, can be applicable to the growth of all stages of the rice by controlling different ratios of the chemical fertilizer to an additive in the components.

The invention discloses a chicken powder seasoning, which is mainly prepared from chicken extract, refined edible salt, monosodium glutamate, white sugar, cinnamon, sodium guanylate, disodium inosinate, hydrolyzed vegetable protein and yeast in a certain weight ratio. The chicken powder seasoning has the advantages of fine selection of materials, unique formula and fresh flavor, and can be used for food seasoning fast and conveniently with good effect.

The invention discloses a seasoning with hot, spicy and fresh flavors, which is mainly prepared from cinnamon, sodium guanylate, disodium inosinate, hydrolyzed vegetable protein, Rhizoma Kaempferiae, Fructus Amomi Rotundus, Pericarpium Citri Reticulatae and Syringa oblate in a certain weight ratio. The seasoning has the advantages of accurate selection of materials, unique formula and fresh flavor, and can be used for food seasoning fast and conveniently with good effect.

The invention discloses a food flavoring agent and a preparing method thereof. The food flavoring agent can be obtained by stirring and then drying L-aspartic acid, 5'-disodium inosinate, guanosine-5'-monophosphate disodium salt, starch sugar, gluten, aspergillus niger, soybean meal, a neutralizer, sodium chloride, disodium ribonucleotide, monosodium glutamate, sodium selenite, zinc lactate and auxiliaries. The melting point of the product is 200-300 DEG C, the pH value is 7-9, and the weight loss on drying is 0.1-0.3%. The product comprises 0.001-0.002% of heavy metal, 0.0001-0.0003% of arsenic and 0.0001-0.001% of lead.

The invention discloses a complex seasoning of stock of spareribs, which is mainly prepared by edible salt, monosodium glutamate, crystal sugar, flavoring essence of spareribs, sodium guanylate, disodium inosinate, star anise and hydrolyzed vegetable protein according to a certain weight proportion; the invention has superior sorting, unique formulation and fresh taste and can be used for seasoning of foods with convenience, fastness and good effect.

The invention discloses seasoning for spicy beef. The seasoning is mainly prepared from the following components according to a certain ratio by weight: pure beef powder, cloves, fennel, cinnamon, dried orange peel, pepper fruits, hot peppers, Chinese prickly ash, fresh ginger, edible refined salt, gourmet powder, puffing rice flour, white granulated sugar, garlic powder, GMP, disodium 5'-inosinate, yeast, fructus tsaoko, angelica dahurica and hydrolyzed vegetable protein. The seasoning for cooking foods, disclosed by the invention is excellent in material selection, unique in formula, delicious in taste, convenient, rapid, and good in effects.

The invention relates to an instant noodle seasoning powder which contains the component of tea and is packaged in a seasoning powder package of the instant noodle. The instant noodle seasoning powder comprises the following components by weight portion: 0.8-21.5 percent of tea powder, 48.3-69 portions of salt, 16 portions of gourmet powder, 6 portions of white sugar, 1.5 portions of yeast extract, 1.5 portions of protein hydrolysate, 1 portion of maltodextrin, 0.6 portion of inosine 5' -monophosphate (IMP), 0.6 portion of guanosine 5'-monophosphate (GMP) and 3 portions of pig bone refined powder. The instant noodle adopts tea in the seasoning and has the following advantages: the nutritive value of the instant noodle is promoted, the flavor series of the instant noodle can be enriched and the shelf life of the seasoning powder package of the instant noodle can be prolonged.

The invention relates to a flavoring agent for livestock and poultry. The flavoring agent comprises sodium glutamate, disodium 5'-guanylate and disodium 5'-inosinate, wherein the mass of the sodium glutamate is 6-8% of the total mass of the flavoring agent, the mass of the disodium 5'-guanylate is 0.16-0.2% of the total mass of the flavoring agent, and the mass of the disodium 5'-inosinate is 0.16-0.2% of the total mass of the flavoring agent. The preparation method for the flavoring agent for the livestock and the poultry comprises the following concrete steps: adding various raw material components to a mixer to carry out mixing for 8-10 minutes according to the required mass percentage, such that the uniformity is 5%; then screening the mixed powder material by a sieve to obtain the flavoring agent. With the flavoring agent of the present invention, the palatability of the feedstuff can be enhanced, the feed intake of the livestock and the poultry can be improved, the diet resources can be saved, and the production cost can be reduced.

A method for producing yeast extract including 4-30% disodium inosinate and disodium guanylate (I+G), comprising a) providing a yeast cream including 8 wt. % or more of RNA, b) inactivating the yeast in the yeast cream, c) centrifugating the yeast cream and collecting a supernatant, d) degrading the supernatant with enzymes, e) heat-treating, and f) concentrating and drying the supernatant. The resultant yeast extract is natural, involves no additive, and has better flavor. The invention further provides yeast extract is produced by the method.

The invention relates to the technical field of food processing and particularly relates to a meat soak solution and a preparation method thereof. The meat soak solution is mainly prepared through the steps of raw material treatment, filtration, decoloration and sterilization of the following raw materials in parts by weight: 15-20 parts of amomum tsao-ko, 15-20 parts of alpinia katsumadai, 15-17 parts of piperis longi, 10-15 parts of carum carvi, 17-20 parts of vanilla planifolia, 10-15 parts of herba artemisiae scopariae, 20-25 parts of radix angelicae, 10-12 parts of galangal, 7-10 parts of horseradish, 7-10 parts of clove, 5-7 parts of pericarpium citri reticulatae, 10-15 parts of fructus amomi, 13-15 parts of nutmeg, 1-2 parts of calcium glutamate, 1-2 parts of 5-disodium inosinate, 0.5-1 part of a preservative and 1-2 parts of an adsorbent. The shelf life of the meat soak solution is significantly prolonged, the fishy smell and the peculiar smell are effectively removed, the freshness and the aroma are improved, the flavor is unique, the appetite is promoted, the nutrients of meat are increased, and the meat has the health effects of clearing heat, promoting diuresis, protecting the liver, increasing choleresis, invigorating the stomach and tonifying the kidneys.

The invention discloses a composite feed attractant for fishing. The composite feed attractant is prepared from, by weight, 15-30 parts of glycine betaine, 2-6 parts of dimethyl betaine-beta-dimethylpropiothetin, 2-6 parts of disodium 5-inosinate, 20-30 parts of taurine, 30-50 parts of sleeve-fish ointment and fruit sugars and 10-20 parts of a fructooligosaccharide and bacillus licheniformis compound. The invention further discloses a preparation method and application of the composite feed attractant for fishing. Compared with the prior art, the composite feed attractant can obviously improve the ingestion amount, the weight gain rate and feed conversion ratio of fishes, crustaceans and terrapins and can remarkably strengthen the immune function and digestive enzyme activity of the intestinal tract and promote absorption and utilization of nutrient substances. In addition, the utilized raw materials are stable in source, low in price and simple in preparation process, and reduction of the production cost, decrease of feed waste and environmental protection are promoted.

The invention discloses a fresh taste seasoning with fresh taste similar to steamed crab and a preparation method thereof. The fresh taste seasoning is prepared from high hydrolyzing degree fish albumen powder, gourmet powder, salt, glucose, sucrose, glycine, alanine, arginine, 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium cytidylate, lactic acid, sodium succinate and sodium citrate, which are mixed evenly. The preparation method comprises the following steps: 1) pretreatment of fish; 2) deep hydrolysis of the fish; 3) drying of the high hydrolyzing degree fish albumen powder and 4) compound of the fresh taste seasoning. The fresh taste seasoning with fresh taste similar to steamed crab not only has intense fresh taste, but also has rich taste, does not cause thirst after the fresh taste seasoning is eaten, and can replace the seasonings such as chicken essence and the like on many occasions.

The invention discloses a pickled vegetable and beef flavored paste flavoring comprising the following components, by weight: 8-12 parts of fried butter, 15-25 parts of enzymatic-hydrolysis beef paste, 6-10 parts of Haitian light soy sauce, 15-25 parts of crushed Sichuan pickled vegetable, 8-12 parts of crushed Sichuan pickled pepper, 0.3-0.8 parts of alanine, 0.3-0.8 parts of glycine, 0.3-0.8 parts of taurine, 1-5 parts of glucose, 3-7 parts of salt, 8-12 parts of sodium glutamate, 0.3-0.7 parts of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 3-7 parts of white granulated sugar, 2-6 parts of yeast powder, 0.4-0.8 parts of prickly ash seed powder, 0.1-0.5 parts of white pepper powder, 0.4-0.8 parts of ginger powder, 0.1-0.7 parts of xanthan gum, 3-7 parts of water, 0.3-0.8 parts of citric acid, 0.3-0.8 parts of lactic acid and 0.3-0.8 parts of acetic acid.

The invention relates to a production process of 5'-disodium inosinate, particularly to a production process of 5'-disodium inosinate by barium (Ba) precipitation. The production process comprises the steps of: collecting 5'-disodium inosinate water phase, adding certain 5'-disodium inosinate equivalent times of BaCl2 solution (saturated or nearly saturated), adding membrane caustic soda or alkali under stirring to neutralize to pH 7.3-7.6, adding certain 5'-disodium inosinate equivalent times of BaCl2 solution (saturated or nearly saturated), stirring, allowing precipitation, cooling down to below 10 DEG C, performing vacuum filtration with a Buchner funnel filter paper to obtain a mother liquid and a barium inosinate (IMPBa) salt, calculating mother liquid loss rate, adding the IMPBa salt into NaSP4 solution (saturated or nearly saturated) with certain equivalent times of 5'-disodium inosinate in the 5'-disodium inosinate water phase, stirring at 60-70 DEG C to precipitate inosinate (IMP), performing vacuum filtration with a Buchner funnel filter paper at 60-70 DEG C to obtain a BaSO4 precipitate and a filtrate, and calculating 5'-disodium inosinate yield and purity of 5'-disodium inosinate in the filtrate. Compared with the prior art, the inventive production process has the advantages of improved yield and purity of 5'-disodium inosinate, and reduced production cost.

The present invention discloses a functional attractant for feeds. The functional attractant comprises the following raw materials in percentages by mass: 5-10% of glutamine, 5-10% of 5'-disodium guanylate, 5-10% disodium 5'-inosinate, 5-8% gamma-aminobutyric acid, 5-8% of a fructus momordicae extract and the balance corn starch. The attractant comprises the natural fructus momordicae extract and amino acids. By using a delicate taste of amino acids and a special sweet taste of the fructus momordicae extract, the functional attractant improves a palatability of feeds, can also improve a meat quality flavor, at the same time improves intestinal functions, reduces productions of skatole, improves meat quality and animal internal organ flavor, promotes cardiovascular system functions, increases hemoglobin and myoglobin synthesis, and enables meat quality to be ruddy and nutritious.