98 results about "Food flavour enhancer" patented technology

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention relates to a method for extracting umami substances from edible fungi. The method comprises steps as follows: firstly, the edible fungi are crushed and filtered by a sieve with 70 meshes; then water is added and homogeneous and ultrasonic treatment is performed; then protease and nuclease are sequentially used for enzymolysis; finally, umami extracts are obtained through freeze drying. According to the method, wall breakage and enzymolysis are performed sequentially, and the umami substances, namely, amino acid and nucleotide, in cells of the edible fungi are released as much as possible, so that the extraction rate of the umami substances is increased significantly. The edible fungi are taken as raw materials, the umami substances in the cells are developed deeply, and the extracts are natural ingredients, have the naturally strong umami of the edible fungi and can replace monosodium glutamate to be used as flavor enhancers.

The invention discloses a recipe of red onion stir-fired flavor beef sauce. The recipe comprises vegetable oil, animal oil, fresh spice, dried spice, thick broad-bean sauce, dark soy sauce, fresh beef, powder extract beef grease, salt, sugar, gourmet powder and composite tasty agent. The invention also discloses a production process for producing the red onion stir-fired flavor beef sauce by using the recipe, which comprises the following steps: step 1, preparing auxiliary materials; step 2, preparing soup; step 3, preparing main materials; step 4, adding oil; step 5, making the sauce; and step 6, mixing uniformly. The materials and the production process are standardized, and the favor beef sauce which is uniform in quality is produced; the production process is controllable, and the recipe is stable, thereby ensuring that the favor of a final product is stable and an onion stir-fired beef sauce which is authentic in favor and can be eaten at any time is provided for the public.

The invention relates to a food condiment and discloses a roast chicken curing material. The roast chicken curing material comprises the following raw materials in percentage by weight: 20-50% of salt, 20-50% of sugar, 1-10% of flavor enhancer, 5-20% of spice, 5-15% of fresh material, 0.1-0.5% of colorant and 10-49% of auxiliary material. The invention also discloses a preparation method for the roast chicken curing material. After the broiler chicken is cured by using the roast chicken curing material disclosed by the invention and roasted, the roast chicken has golden color and attractive flavor and also has crispy skin and tender inside.

The invention discloses vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor, and a preparation method of the vegetable protein sausages capable of effectively reducing beany flavor and bitter flavor. Plant isolated protein and plant wire drawing protein are used as basic raw materials, vegetable oil, edible salt, natural pigment, a compounding enzyme preparation, a compounding thickening agent, compounding spice, a compounding sweetening agent, a compounding sweetening agent, edible essence, modified starch and the like are used as auxiliary materials, andthrough steps of performing beany flavor elimination and bitter flavor elimination treatment, performing marinating, performing preserving, chopping and mincing, performing stirring, performing stuffing, performing sterilization and the like, the vegetable protein sausages are obtained. The beany flavor and the bitter flavor can be effectively reduced, and mouth feel, flavor and color of the vegetable protein sausages are similar to those of traditional meat sausages; besides, the vegetable protein sausages does not contain animal raw materials; and through high-temperature sterilization, thevegetable protein sausages can be preserved at normal temperature for 6 months.

The invention discloses a Chinese sauerkraut bone soup seasoning. The seasoning comprises an independent Chinese sauerkraut bag and a dry powder bag, wherein the Chinese sauerkraut bag comprises the following raw materials in parts by weight: 400-450 parts of edible oil, 10-30 parts of bubble gingers, 1-6 parts of pickled garlic bulbs, 800-900 parts of pickled vegetables, 10-25 parts of table salt, 5-15 parts of water, 10-20 parts of mixed acid, and 70-90 parts of a flavor seasoning A; the dry powder bag comprises the following raw materials in parts by weight: 60-70 parts of maltodextrin, 5-15 parts of chicken powder, 1-6 parts of table salt, 1-2 parts of spice powder and 10-30 parts of a flavor seasoning B. The Chinese sauerkraut bone soup seasoning convenient to use is prepared by screening components, proportioning, frying, boiling and packing the seasoning, and is directly added in cooking; a consumer can prepare Chinese sauerkraut bone soup with unadulterated taste simultaneously when the raw materials and time are saved.

A flavouring with rich nutrients is prepared from edible oil (40-80 Wt%), garlic powder (10-50), ginger powder (1-10), scallion powder (0.1-3), champignon powder (0.5-5), emulsifier (0.1-5) and gourmet powder (2-15) through mixing, homogenizing and degassing.

The invention relates to novel pitaya biscuits with an effect of promoting digestion. The novel pitaya biscuits comprise the following raw materials in parts by weight: 208 to 296 parts of gluten-free flour, 86 to 115 parts of pitaya pulp, 34 to 41 parts of walnut powder, 10 to 16 parts of collagen powder, 4 to 8 parts of medicinal herb preparation, 12 to 24 parts of edible vegetable oil, 14 to 28 parts of sugar, 4 to 6 parts of flavouring agent, 2 to 3 parts of vitamins, 2 to 3 parts of amino acid, 2 to 3 parts of trace elements, 3 to 5 parts of bulking agent, 2 to 4 parts of leavening agent, 1 to 2 parts of emulsifier, 0.6 to 1.2 parts of flavor enhancer, and 0.6 to 1.2 parts of scenting agent. The novel pitaya biscuits with the effect of promoting digestion, which is disclosed by the invention, have the characteristics of unique fruit flavor and rich nutrition, have the obvious health care effect of promoting digestion, and can meet requirements of mass consumers and particularly old people who suffer from indigestion and have difficultly in digestion; according to the novel pitaya biscuits disclosed by the invention, the industry chain of pitaya can be prolonged, and the added value is increased.

The invention discloses a Grosvenor momordica fruit fluid-engendering cough-suppressing seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part: 20-40 parts of Grosvenor momordica fruits, 10-25 parts of ass hide glue, 5-20 parts of boat-fruited sterculia seeds, 5-18 parts of ginger, 5-10 parts of dendrobii caulis, 5-12 parts of mulberry leaves, 5-10 parts of styrax, 10-15 parts of cinnamon barks, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of engendering fluid and suppressing cough, and the manufacturing method is simple and clean.

A disclosed griddle-cooked food flavoring comprises the following raw materials in parts by weight: 300-400 parts of edible oil, 140-160 parts of thick broad-bean sauce, 10-30 parts of minced ginger, 2-8 parts of cumin, 30-50 parts of pickled chilies, 30-50 parts of fermented soya bean, 30-50 parts of spice powder, 20-40 parts of edible salt, 2-8 parts of white pepper powder, 70-90 parts of a flavor enhancer, and 5-15 parts of Chinese liquor. The griddle-cooked food flavoring, which is convenient to use, is prepared by performing composition screening and proportioning and then performing frying and boiling and packaging. The griddle-cooked food flavoring is directly added when griddle-cooked food is prepared, and helps a consumer to conveniently prepare griddle-cooked food with authentic taste when raw materials and time are saved.

The invention provides a nutritive chafing dish seasoning agent and a preparation method thereof. The nutritive chafing dish seasoning agent comprises the following raw materials in parts by weight of40-50 parts of prawn meat, 20-25 parts of buckwheat, 12-18 parts of cod powder, 10-15 parts of honeysuckle flowers, 2-9 parts of chrysanthemums, 6-12 parts of haws, 4-8 parts of tangerine peel, 3-6 parts of carrots, 2-5 parts of a composite flavor enhancer and 7-14 parts of edible oil. The preparation method comprises the steps of (1) performing double fermentation treatment on the prawn meat andthe buckwheat; (2) performing enzyme treatment on the cod powder; (3) performing stir-frying treatment on the honeysuckle flowers, the chrysanthemums, the haws, the tangerine peel and the carrots; and (4) mixing fermentation liquor with enzymatic hydrolysate, stir-fried substances and remaining raw materials, and performing drying and adjustment until the solid content is 65-75wt% so as to obtainthe nutritive chafing dish seasoning agent. The nutritive chafing dish seasoning agent not only solves the problems that greasy feeling is heavy and a conventional seasoning is burned, but also is nutritive and healthy.

The invention relates to the field of food processing, in particular to instant noodles without causing heat and a preparation method thereof. The instant noodles are prepared from the raw materials in parts by weight: 70-100 parts of wheat flour, 0.5-10 parts of starch, 0.5-12 parts of refined vegetable oil, 2-8 parts of gluten powder, 0.5-8 parts of white sugar, 0.2-6 parts of salt, 0.2-8 partsof a flavour enhancer, 0.1-7 parts of edible alkali, 0.1-4 parts of phosphate, 0.1-2 parts of pigment, 0.1-4 parts of vitamin E and 2-15 parts of reed rhizome. The instant noodles have the beneficialeffects that the instant noodles without causing heat contain traditional Chinese medicinal materials for clearing and reducing heat, the medicinal material ratio is reasonable, the prepared instant noodles have good taste and flavor, and the effect of clearing and reducing heat is achieved, so that consumers do not get heat when eat the instant noodles; and the preparation method of the instant noodles without causing heat is simple in process and low in processing cost, and can adapt to mass production.

The invention discloses a Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock. The Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock is made from, by weight, 20-40 parts of Polyporus Umbellatus, 10-25 parts of Sarcodon imbricatus, 5-20 parts of Eriocaulon buergerianum, 5-18 parts of Flower of Operculate Cleistocalyx, 5-10 parts of Radix Astragali, 5-12 parts of red ginseng, 5-10 parts of Black Nightshade, 10-15 parts of lotus seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has urination promoting and dampness excreting effects, and the making method is simple and healthy.

The invention provides a low-sodium compound seasoning and a preparation method thereof. The sodium chloride and the potassium chloride are properly proportioned. Meanwhile, the nutritional microcapsules and the flavor enhancer with certain nutrition are added, so that the content of sodium is reduced while the original taste is ensured, the risk that hypertension is easily increased due to excessive sodium intake is reduced, and the microcapsules can be normally eaten along with food. According to the present invention, the nutrition is ensured while the normal dietary habits and the behavioral habits of residents are not changed, the safety and the convenience are substantially improved, and the rich taste of the seasoning provides the pleasant nutrient intake.

The invention discloses a tortoise plastron kidney-replenishing bone-strengthening seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of tortoise plastron, 10-25 parts of common aucklandia roots, 5-20 parts of shelled pine nuts, 5-18 parts of rhizoma atractylodis macrocephalae, 5-10 parts of bay leaves, 5-12 parts of processed pinellia tubers, 5-10 parts of fragrant solomonseal rhizome, 10-15 parts of cassia seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of replenishing the kidney and strengthening bones, and the manufacturing method is simple and clean.

The invention discloses a mixing device for a composite flavor enhancer and a using method thereof. The mixing device comprises a stirring box, an equally-dividing assembly, a vertical lifting assembly, a horizontal stirring assembly and a driving assembly, the equally-dividing assembly is arranged on the upper wall of the stirring box, the vertical lifting assembly is arranged on the side wall of the stirring box, the horizontal stirring assembly is arranged in the stirring box, the driving assembly is arranged on the bottom wall of the stirring box, the driving assembly is connected with the horizontal stirring assembly, the invention belongs to the technical field of food flavoring agent preparation, and particularly relates to the mixing device for the composite flavor enhancer capable of uniformly spreading and stirring the flavor enhancer and the using method of the mixing equipment.

The invention discloses an ophicalcite stasis-resolving bleeding-stopping seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of ophicalcite, 10-25 parts of lotus seeds, 5-20 parts of kalimeris indica, 5-18 parts of puncturevine caltrop fruits, 5-10 parts of figwort roots, 5-12 parts of Chinese peony, 5-10 parts of cornu bubali, 10-15 parts of mulberries, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of resolving stasis and stopping bleeding, and the manufacturing method is simple and clean.