CN100469260C - Instant pickled flavor - Google Patents
Instant pickled flavor Download PDFInfo
- Publication number
- CN100469260C CN100469260C CNB2005100458129A CN200510045812A CN100469260C CN 100469260 C CN100469260 C CN 100469260C CN B2005100458129 A CNB2005100458129 A CN B2005100458129A CN 200510045812 A CN200510045812 A CN 200510045812A CN 100469260 C CN100469260 C CN 100469260C
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- CN
- China
- Prior art keywords
- portions
- pickled flavor
- instant pickled
- sodium
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 241000411851 herbal medicine Species 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000012138 yeast extract Substances 0.000 claims abstract description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 235000013736 caramel Nutrition 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 229920001353 Dextrin Polymers 0.000 abstract 1
- 239000004375 Dextrin Substances 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 235000019425 dextrin Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- -1 PTPP Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a flavouring material for food, in the concrete, it relates to a kind of convenience type curing flavour. Its raw material composition includes the following ingredients: (by weight portion) 15-35 portions of salt, 0-20 portions of sugar, 1-10 portions of edible Chinese herbal medicine flavouring material, 0-0.4 portion of caramel colour matter, 0-0.045 portion of monascorubin, 2-6 portions of meat taste flavouring material, 2-4 portions of yeast extract, 1-3 portions of phosphate and 5-15 portions of malt dextrin.
Description
Technical field
The present invention relates to food dressing, specifically a kind of instant pickled flavor.
Background technology
The product of pickling in the market is still and prolongs the conventional method of having used more than one thousand years, adds multiple Chinese herbal medicine spice, and salt, sugar, monosodium glutamate etc. are mainly controlled by the experience of operating the master worker, and poor reliability, error are big, and homogeneity of product is poor.
Summary of the invention
The object of the present invention is to provide a kind of features good taste, use instant pickled flavor easily.
For achieving the above object, the technical solution used in the present invention is:
A kind of instant pickled flavor, count by weight, its composition comprises: salt 15-35 part, sugared 0-20 part, edible Chinese herbal medicine spices (for example: dried orange peel, Chinese prickly ash, anise, cassia bark etc.) 1-10 part, caramel colorant 0-0.4 part, Monascus color (look valency 100) 0-0.045 part, meat flavour perfume 2-6 part, yeast extract 2-4 part, phosphate (as: sodium phosphate trimer, PTPP, sodium pyrophosphate, potassium pyrophosphate, calgon, hexa metaphosphoric acid potassium etc.) 1-3 part, maltodextrin 5-15 part.
Wherein also can add monosodium glutamate 2-4 part, I+G 0.05-0.2 part (I+G is each mixture of 50% of 5 '-Sodium Inosinate and 5 '-sodium guanylate); Ethyl maltol 0.05-0.1 part; Hydrolyzed vegetable protein and/or HAP 2-4 part;
The preparation process of described stewed flavor is:
1. earlier Chinese herbal medicine spices is ground thin.
2. each auxiliary material is added in the mixer, mix thoroughly.
3. pack into compound membrane bag or the bottle in.
4. vanning.
The applicant has furtherd investigate the manufacture craft of Chinese traditional sauce halogen, barbecue, product such as air-dry, the cuisines theory of taking into account with " color, smell, taste and shape " in the Chinese food culture, and independence of " color, smell, taste and shape " each side and harmony problem, utilize modern technologies that various raw materials are organically combined, make it effectively to finish the various quality requirements of pickling product.
Product of the present invention has been taken into account the effect of each side such as color, and it is extremely convenient to use, and even without the people of experience, also can produce the delicious meat product of Chinese style of superior quality very simply; Alleviate labour intensity, improved people's lives.Make this complex process simplification, the standardization of making the Chinese style meat product by traditional experience.
Tool is stopped embodiment
Equipment: mixer, packing machine.
Embodiment 1 roast duck, fried duck material
Composition of raw materials: salt 25kg, sugar 10kg, monosodium glutamate 2kg, I+G 0.05kg, Chinese herbal medicine spices 10kg (anistree and cassia bark 1:1 by weight mix), ethyl maltol 0.05kg, meat flavour perfume 3kg, hydrolyzed vegetable protein and/or HAP 2kg, yeast extract 3kg, sodium phosphate trimer 2kg, maltodextrin 5kg;
Technological process:
1. earlier Chinese herbal medicine spices (anise and cassia bark) is ground thin.
2. each auxiliary material is added in the mixer, mix thoroughly.
3. pack into compound membrane bag or the bottle in.
4. vanning.
Embodiment 2 roast chicken, fried chicken material
Composition of raw materials: salt 25kg, sugared 12kg, monosodium glutamate 3kg, I+G0.1kg, Chinese herbal medicine spices 8kg, ethyl maltol 0.05kg, meat flavour perfume 4kg, hydrolyzed vegetable protein and/or HAP 3kg, yeast extract 2kg, potassium pyrophosphate 2kg, maltodextrin 10kg;
Concrete processing process is with embodiment 1.
Embodiment 3 sausage material
Composition of raw materials: salt 20kg, sugared 10kg, monosodium glutamate 4kg, I+G 0.2kg, Chinese herbal medicine spices 1kg, ethyl maltol 0.1kg, caramel colorant 0.1kg, Monascus color (look valency 100) 0.045kg, meat flavour perfume 4kg, hydrolyzed vegetable protein and/or HAP 2kg, yeast extract 2kg, calgon 3kg, maltodextrin 15kg;
Concrete processing process is with embodiment 1.
Claims (5)
1. an instant pickled flavor is characterized in that: count by weight, comprise salt 15-35 part, sugared 0-20 part, edible Chinese herbal medicine spices 1-10 part, caramel colorant 0-0.4 part, Monascus color 0-0.045 part, meat flavour perfume 2-6 part, yeast extract 2-4 part, phosphate 1-3 part, maltodextrin 5-15 part.
2. according to the described instant pickled flavor of claim 1, it is characterized in that: wherein also be added with monosodium glutamate 2-4 part and/or I+G 0.05-0.2 part, wherein I+G is each mixture of 50% of 5 '-Sodium Inosinate and 5 '-sodium guanylate.
3. according to the described instant pickled flavor of claim 1, it is characterized in that: wherein also be added with ethyl maltol 0.05-0.1 part, hydrolyzed vegetable protein and/or HAP 2-4 part.
4. according to the described instant pickled flavor of claim 1, it is characterized in that: described Chinese herbal medicine spices is dried orange peel, Chinese prickly ash, anise and/or cassia bark.
5. according to the described instant pickled flavor of claim 1, it is characterized in that: described phosphate is sodium phosphate trimer, sodium pyrophosphate, calgon, PTPP, potassium pyrophosphate and/or hexa metaphosphoric acid potassium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100458129A CN100469260C (en) | 2005-02-02 | 2005-02-02 | Instant pickled flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100458129A CN100469260C (en) | 2005-02-02 | 2005-02-02 | Instant pickled flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1813575A CN1813575A (en) | 2006-08-09 |
| CN100469260C true CN100469260C (en) | 2009-03-18 |
Family
ID=36906026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100458129A Active CN100469260C (en) | 2005-02-02 | 2005-02-02 | Instant pickled flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100469260C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273643B (en) * | 2011-08-31 | 2012-12-12 | 南京农业大学 | Composite pickling agent |
| CN103181543B (en) * | 2011-12-31 | 2014-08-27 | 安琪酵母股份有限公司 | Barbecue sauce and preparation method thereof |
| CN103907875B (en) * | 2014-03-27 | 2015-08-26 | 雷泉 | A kind of butcher's meat condiment |
| CN105795458A (en) * | 2016-03-15 | 2016-07-27 | 甘保明 | Modified multi-mineral edible yeast extract and preparation method thereof |
| CN108272027B (en) * | 2018-01-25 | 2021-05-04 | 河南创新研霖食品科技有限公司 | Composite spice for Taiwan roasted sausage and preparation method thereof |
-
2005
- 2005-02-02 CN CNB2005100458129A patent/CN100469260C/en active Active
Non-Patent Citations (4)
| Title |
|---|
| 复合调味料及其产品开发. 鲁肇元等.中国酿造，第2004卷第3期. 2004 |
| 复合调味料及其产品开发. 鲁肇元等.中国酿造，第2004卷第3期. 2004 * |
| 肉味香料与香精. 邵晨，黄小凤.食品与机械，第1995卷第1期. 1995 |
| 肉味香料与香精. 邵晨，黄小凤.食品与机械，第1995卷第1期. 1995 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1813575A (en) | 2006-08-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Beijing Meat Addtives R & D Ltd. Assignor: Yu Lianfu Contract fulfillment period: 2009.10.28 to 2014.10.27 contract change Contract record no.: 2009110000256 Denomination of invention: Instant pickled flavor Granted publication date: 20090318 License type: Exclusive license Record date: 20091029 |
|
| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.10.28 TO 2014.10.27; CHANGE OF CONTRACT Name of requester: BEIJING MEITIAN QIANJIN SCIENCE CO., LTD. Effective date: 20091029 |
|
| ASS | Succession or assignment of patent right |
Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20150731 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150731 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |