7137 results about "Monosodium glutamate" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The invention relates to the field of food, in particular to enteromorpha potato chips and a processing method thereof.The potato chips are full of seafood flavor, tasty in sour and sweet taste and slightly salty.The potato chips are golden matched with emerald green, and the color is very attractive and promotes appetite.The potato chips are unique in flavor, and have rich enteromorpha fresh flavor, and with the aromatic odor of orange juice, the potato chips can enable people to be full of energy and enhance appetite.Crisping of the potato chips is matched with flexibility of syrup, softness and hardness of the crisping sense are combined, and innovation and interest are added.The potato chips are safe and healthy, aginomoto and other hazardous substances are not added, and all indexes of enteromorpha powder conform to national safety standards.The potato chips are abundant in nutrition, and malnutrition, obesity and hazardous substance intake and other negative health problems caused when people eat a large number of potato chips are relieved.The potato chips have the healthcare function.

The inventions disclosed herein relate to genuses of non-naturally occurring small molecule compounds which comprise two or optionally three organic moieties of limited size “linked” by certain structurally related “linker” functional groups. Suitable linker groups include ester, amine, ether, keto, imino, thioamide, thioether, sulfonamide, sulfonate ester, sulfone, guanidine, and thiourea groups. The compounds are capable, when contacted with comestible food or drinks or pharmaceutical compositions, at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural or artificial sweeteners.

The invention provides a fish paste product and a processing method thereof. The fish paste product is prepared by adding 0-3 percent of sauce, 25-60 percent of edible oil, 0-35 percent of nut type and bean type powdered particles, 0-15 percent of fruit and vegetable powdered particles, 0-30 percent of reorganized plant protein particles or filaments, 0-25 percent of medicine-food component powder, 0-15 percent of a nutrient improvement component, 0.1-5 percent of a product quality modifier, 0-10 percent of raw ginger or ginger juice, 0-5 percent of monosodium glutamate, 0-1 percent of I+G, 0-3 percent of sesames or sesame powder, 0.05-3 percent of salt, 0-5 percent of cooking wine, 0-6 percent of vinegar, 0-5 percent of white granulated sugar and 0.1-25 percent of spicy to 30-70 percent of fish meat silks or dried fish meat floss or fish meat particles serving as a raw material according to the weight percentage, mixing the materials, then frying or stewing in a sauce frying pan or a jacketed pan for 10-60 minutes, bottling, canning or bagging the fish paste, heating and sterilizing under the condition of the temperature of 80-145 DEG C, and performing cooling, cleaning and blow-drying in sequence. The fish paste product prepared by the processing method is rich in nutrition, tastes delicious, is convenient to carry and eat and is favored by customers.

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

The invention provides a method for preparing an organic sustained release fertilizer synergist. The synergist comprises the following components in portion by weight: 25 to 60 portions of organic component, 3 to 15 portions of synergistic component, 10 to 13 portions (solid) and 3.5 to 9 portions (liquid) of sustained release component, 0.5 to 5 portions of trace elements, 18 to 30 portions of inorganic nutrient, and 2 to 7 portions of additive. The synergist is prepared by the method of weighing, mixing, spray granulation and low-temperature drying, wherein the organic component contains 2 to 5 portions of humic acid, 25 to 45 portions of mature garbage or barnyard manure, and 2 to 5 portions of residue of monosodium glutamate and sugar; the synergistic component contains 1 to 3 portions of zeolite, 1 to 5 portions of fly ash, and 2 to 5 portions of synergistic agent; the sustained release component contains 10 to 13 portions of bentonite, 0.02 to 0.1 portion of nitrification inhibitor, and 4 to 8 portions of urease inhibitor (liquid); the trace elements contain 0.1 to 1 portion of zinc sulfate, 0.1 to 1 portion of manganese sulfate, 0.1 to 1 portion of borax, 0.1 to 1 portion of copper sulfate, and 0.1 to 1 portion of ferrous sulfate; the inorganic nutrient contains 6 to 9 portions of urea, 7 to 9 portions of ammonium phosphate, and 5 to 7 portions of potassium sulfate; and the additive contains 2 to 7 portions of plaster. The synergist is suitable for the planting of field crops and forest fruits.

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

The invention discloses a loach feed which is bred in a high-density and scaled mode, and is prepared from the following components in percentage by weight: 10.0wt% of bean pulp, 2.0wt% of steam fish meal, 15.7wt% of sesame meal, 16.6wt% of cottonseed meal, 10.0wt% of rice bran, 15.0wt% of wheat, 1.6wt% of monocalcium phosphate, 8.0wt% of bran, 1.5wt% of monosodium glutamate yeast, 6.0wt% of imported meat and bone meal, 2.0wt% of united bran, 4wt% of embryo bran, 3.6wt% of corn vinasse, 1.5wt% of phospholipid oil, 0.1wt% of lysine, 1.0wt% of premix, 0.4wt% of Chinese herbal medicine additive and 1.0wt% of zeolite, wherein all components amount to 100%. The components of the feed are optimized; Chinese herbal medicine is added into the feed to replace antibiotics, thereby accelerating loaches to healthily grow, improving fish body quality and the immunity of an organism, preventing diseases, quickening loach growing speed, lowering feeding cost, avoiding the antibiotics, preventing medicines from remaining in the body, and improving feed stability.

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

The invention relates to a compound mushroom flavoring and a preparation method thereof. The main raw materials of the compound mushroom flavoring comprise meadow mushroom powder, straw mushroom powder, sodium glutamate, salt, sugar, maltodextrin, yeast extract, disodium 5'-ribonucleotide and yolk powder. The preparation method of the compound mushroom flavoring comprises the following steps: rinsing, boiling, pulverizing, pulping, homogenizing, concentrating and spray-drying fresh mushrooms, and then, obtaining mushroom powder; adding other raw materials; and carrying out the processes of mixing, granulating, drying and the like to obtain the compound mushroom flavoring. The compound mushroom flavoring has the flavor of the meadow mushroom and the straw mushroom simultaneously by organically mixing the sodium glutamate, the yeast extract, the disodium 5'-ribonucleotide and the mushroom powder, has strong functions of increasing freshness and increasing fragrance and has soft flavor. The cell walls of mushrooms can be broken by the homogenizing action to better release the substances in the cells of the mushrooms, thereby further improving the nutrient value of the product. The sugar is added in the concentration process, thereby further improving and increasing the flavor of the materials. The compound mushroom flavoring is granular and is convenient in use.

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

The invention discloses highland barley, Litsea coreana and sweet potato beef jerky and a preparation method of the highland barley, Litsea coreana and sweet potato beef jerky. The highland barley, Litsea coreana and sweet potato beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-2 parts of monosodium glutamate, 5-10 parts of white sugar, 1.5-2 parts of yellow rice wine, 0.2-0.3 part of tsaoko amomum fruits, 0.5-0.8 part of Chinese red pepper, 0.3-0.4 part of cinnamon, 0.4-0.6 part of dried orange peel, 0.2-0.3 part of radix angelicae, 0.4-0.6 part of fresh ginger, 0.1-0.2 part of grape leaves, 5-8 parts of highland barley, 10-15 parts of Litsea coreana, 3-5 parts of dogbane leaves, 2-4 parts of mint, 1-2 parts of sunflower discs, 2-3 parts of wild chrysanthemum flowers and 8-12 parts of sweet potato powder. The highland barley, Litsea coreana and sweet potato beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, Litsea coreana fragrance and sweet highland barley and sweet potato fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.

The invention relates to an alga microorganism fertilizer agent and a preparation method thereof and belongs to the technical field of aquiculture and the like. The alga microorganism fertilizer agent is fermented in such a way that monosodium glutamate waste liquid, alga paste, photosynthetic bacteria, actinomycetes, azotobacters and bacillus subtilis are compounded, and meanwhile, chitosan, chitosan oligosaccharide, microelements and molasses are added according to appropriate parts. The alga microorganism fertilizer agent is formed in such a way that the monosodium glutamate waste liquid is adopted for fermentation, and the raw materials preparation is simple; high-content compound bacteria are contained (the content of the bacillus subtilis is larger than three hundred million/mL, and the total content of the photosynthetic bacteria, the actinomycetes and the azotobacters is larger than one hundred million/mL) and the fertilizing effect is obvious; and the alga microorganism fertilizer agent also has a function of purifying water body, has a wide application range, and is suitable for sea-water and fresh-water cultivation.

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.

The invention provides spicy beef paste and a method for preparing the same. Raw materials comprise 50 portions of water boiled beef, 15 portions of refined benne oil, 10 portions of walnut kernel, 8 portions of pignut, 1 portion of white sesameseed, 15 portions of bean paste, 10 portions of sweet flour paste, 8 portions of maltodextrin, 1 portion of sesame oil, 8 portions of hot pepper powder, 4 portions of cooking salt, 4 portions of monosodium glutamate, 4 portions of white sugar, and 4 portions of chicken essence. The raw materials are used to process the spicy beef paste through the processes of salting, boiling, stir-frying and the like. The spicy beef paste is not added with any flavoring essences and substitutes thereof and is prepared from 'green and pollution-free' beef and natural auxiliary materials, through a scientific formulation and according to nutritive values of the beef, the walnut kernel, the pignut, and the white sesameseed. The spicy beef paste has long storage time and is convenient food with high nutritive value.

The invention provides an instant noodle seasoning packet and a manufacturing method thereof, which mainly takes fresh beef, pork, entire chicken, fresh shrimp, seasonal fresh vegetables, shrimpbran, kelp, mushroom, shallot, ginger, and the like as the main materials, takes spice powder, salt, sugar, monosodium glutamate, and the like as flavoring additives and accessories, adopts the brand-new technical conception which combines stewing with frying as well as combines enzymolysis with fining to convert the nutrition components of poultry with fresh vegetables into amino acids which are easily absorbed by human bodies, and implements seasoning based on the steps to manufacture the flavoring additives with more familization as well as excellent color, fragrance and taste, changes the fixed modes of the original instant noodles including powder packet, sauce packet and vegetable packet, and recommends the brand-new three-packet seasoning combination of brand-new soup packet, oil packet and vegetable packet, thus effectively improving the defects of less vegetables and high fats of the instant noodle seasoning packet, and being more beneficial to the body health of people. The seasoning adopts scientific and precise mixture ratio, which has the advantages of simple manufacturing technique and high production efficiency, thus greatly simplifying the traditional production technique of the instant noodle seasoning packet.

The invention relates to a comprehensive treatment method of high concentration industrial wastewater and domestic sewage, which has the process procedures that: wastewater is pretreated, and then is performed the biochemical accelerating treatment, the anaerobic biochemical degradation, the chemical simulation biodegradation, and the electrochemical treatment, water and separated useful material are performed the circulation and utilization, and high concentration organic sewage of paper making, refine sugar, alcohol, starch, monosodium glutamate, and currying, etc. as well as heavy metal polluted wastewater, medical institution sewage, and city domestic sewage, etc. are treated by the method. The method has the advantages of little investment, small occupation area, low cost, and low operation consumption, treated clean water reaches the clean discharge standard, so the method can be applied to farming irrigation, city garden, and industrial washing, etc.

The invention belongs to the technical field of cosmetics and particularly relates to anti-wrinkle essence and a preparing method thereof. The anti-wrinkle essence is prepared from cyclomethicone, butanediol, polydimethylsiloxane, poly(sodium L-glutamate), glycerinum, propylene glycol, polyglycerol-10, dipropylene glycol, erythritol, hydroxyethyl acrylate/acryloyl 2 methyl taurine sodium copolymer, bio-saccharide gum, xylitol, C20-22 alcohol phosphate/C20-22 alcohol, lactic acid bacillus/ pomegranate fruit extracts of fermented products, arctic rock chlamydomonas essence, starfish essence, hexapeptide-3, orange flower essence, gentian root extracts, arbutin, milk protein, tranexamic acid and the like. The anti-wrinkle essence is good in permeability and easy to absorb, effective moisturizing is achieved, skin wrinkles are repaired and inhibited from being regenerated, and skin aging is delayed.

The invention relates to a biofilm full-rang autotrophic nitrogen removal device of digested sludge dehydrolysis liquid and a method thereof; wherein, the device is provided with a digested sludge dehydrolysis liquid pool, a pre-hypoxia denitrification pool, a short-range biofilm nitrification pool, a sedimentation pool, an intermediate pool and a biofilm anaerobic ammonia oxidation pool; the method consists of the following steps: 1. the pre-hypoxia denitrification pool and the short-range biofilm nitrification pool are started to operate; 2. the biofilm anaerobic ammonia oxidation pool is started; 3. the biofilm full-rang autotrophic nitrogen removal system of the digested sludge dehydrolysis liquid is operated in series. The device is suitable for biological nitrogen removal of wastewater containing high ammonia nitrogen, such as the digested sludge dehydrolysis liquid, late landfill percolate, coking wastewater, monosodium glutamate wastewater, etc. The device realizes efficient biological nitrogen removal of wastewater with high NH4<+>-N and low ratio of C/N, greatly decreases the construction and operation cost of nitrogen removal of wastewater, reduces alkalinity demand of the nitrification, runs stably, operates easily and has stronger shock resistance loading capability; meanwhile, the device is strongly adaptable to temperature fluctuation and toxic substances, which is easy to recover after being restrained.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.