CN102293396A - Compound meat-flavored seasoning powder for Sha County snacks - Google Patents

Abstract

The invention discloses compound meat-flavored seasoning powder for Sha County snacks. The seasoning powder is prepared from the following ingredients in part by weight: 25.5 parts of table salt, 15.2 parts of corn starch, 11.5 parts of flour, 7 parts of glucose powder, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powder, 2.5 parts of fennel powder, 1.5 parts of cinnamon powder, 15.5 parts of monosodium glutamate, 4 parts of garlic powder, 0.5 part of I+G, 1.5 parts of hydrolyzed soy protein, 0.2 part of meat-flavored essence, 0.2 part of caramel powder, 0.5 part of cardamine powder, 0.5 part of chire powder white and 9 parts of meat spice sauce; and the meat spice sauce is prepared by boiling the following ingredients in part by weight: 76 parts of concentrated pork soup, 5 parts of garlic bulb, 5 parts of liquorice root, 5 parts of clove, 3 parts of angelica dahurica, 1 part of galangal, 2 parts of Chinese wolfberry, 2 parts of Chinese angelica and 1 part of hot pepper. The seasoning powder has pure meat fragrance, a strong seasoning function, rich nutrition and delicious taste.

Description

A kind of compound meat fragrance toppings that are used for Sha County snack

Technical field

The invention belongs to food flavor, refer in particular to a kind of compound meat fragrance toppings, be applicable to Sha County breakfast meat fragrance cooking.

Technical background

Toppings are the additives that are widely used in the daily canteen, except paying attention to increasing the taste, along with improving constantly of rhythm of life and quality, people pay attention to diversified, the customizations of nutrition, convenience and taste more, and general flavouring such as monosodium glutamate, chickens' extract all are the single roads, and the flavor power of all can lacking of proper care under the high temperature variation, can't adapt to its requirement, therefore have only the compound toppings of exploitation to satisfy people's demand.

Summary of the invention

The object of the present invention is to provide a kind of compound meat fragrance toppings that are used for Sha County snack, it has pure meat fragrance, and seasoning function is strong, nutritious, delicious flavour.

In order to reach above-mentioned purpose, technical scheme of the present invention is:

A kind of compound meat fragrance toppings that are used for Sha County snack, formulated by weight by following batching: 9 parts in 25.5 parts of salt, 15.2 parts of cornstarch, 11.5 parts in flour, 7 parts of powdered glucoses, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powders, 2.5 parts in little fennel powder, 1.5 parts of cinnamomi cortex pulveratuses, 15.5 parts of monosodium glutamates, 4 parts of garlic powders, I+G0.5 part, 1.5 parts of hydrolytic soya bean proteins, 0.2 part of meat flavor, 0.2 part in caramel powder, 0.5 part of nutmeg, 0.5 part in very light blue powder and meat spices sauce;

Meat spices sauce is boiled by weight by following batching and forms: concentrate 1 part in 76 parts of pork soup, 5 parts in the head of garlic, 5 parts in Radix Glycyrrhizae, 5 parts of cloves, 3 parts of hundred root of Dahurian angelicas, 1 part of galingal, 2 parts of matrimony vines, 2 parts of Radix Angelicae Sinensis and capsicum, through infusion after about 180 minutes, wear into sauce with colloid mill again, after filtration, remove slag after, meat spices sauce.

Also add 3 parts of clear water in the batching of described compound meat fragrance toppings.

After adopting such scheme, the present invention because by salt, cornstarch, flour, powdered glucose, powdered sugar, star aniseed powder, little fennel powder, cinnamomi cortex pulveratus, monosodium glutamate, garlic powder, I+G, hydrolytic soya bean protein powder, meat flavor, caramel powder, nutmeg and green onion powder composite after, add that meat spices sauce is refining to form.Therefore, aromatic strongly fragrant, nutritious, bright fragrant good to eat, the seasoning function of meat shows to be put, specially at the steaming of Sha County snack, stew, hot and cold, high temperature steams that to stew taste constant.

The specific embodiment

Embodiment

To concentrate 1 part in 76 parts of pork soup, 5 parts in the head of garlic, 5 parts in Radix Glycyrrhizae, 5 parts of cloves, 3 parts of hundred root of Dahurian angelicas, 1 part of galingal, 2 parts of matrimony vines, 2 parts of Radix Angelicae Sinensis and capsicum earlier, after about 180 minutes, wear into sauce with colloid mill again through infusion, after filtration, remove slag after, meat spices sauce.

Again with 4 parts of 25.5 parts of salt, 15.2 parts of cornstarch, 11.5 parts in flour, 7 parts of powdered glucoses, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powders, 2.5 parts in little fennel powder, 1.5 parts of cinnamomi cortex pulveratuses, 15.5 parts of monosodium glutamates and garlic powders, more than batching must be the above fine powders of 80 orders, after adopting electronic scale method of addition automatic gauge batching, put into gyratory shaker and stir evenly; Other one group of weighing system with 0.5 part of I+G0.5 part, 1.5 parts of hydrolytic soya bean proteins, 0.2 part of meat flavor, 0.2 part in caramel powder, 0.5 part of nutmeg, very light blue powder after electronic scale method of addition automatic gauge batching, also putting into above-mentioned mixer stirs again, and spray into 3 parts clear water simultaneously, behind the stir about 3 minutes, the meat spices sauce that adds 9 parts, behind 3 parts of clocks of stir about, batching is finished again.

I+G be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, promptly 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).

The technological process of production is as follows then: granulation → oven dry → screening → strength transmits → packs → and puts in storage

Wherein, the gyratory shaker in the technological process of production can adopt specially designed gyratory shaker in opposite directions, and like this, brute force is rotated in the stirring in opposite directions, tens kinds of different specific weights, granular mixing of materials homogeneous can be made various taste uniformly penetratings.

Claims (2)

1. compound meat fragrance toppings that are used for Sha County snack is characterized in that by following batching formulated by weight: 9 parts in 25.5 parts of salt, 15.2 parts of cornstarch, 11.5 parts in flour, 7 parts of powdered glucoses, 10.5 parts of powdered sugar, 2.4 parts of star aniseed powders, 2.5 parts in little fennel powder, 1.5 parts of cinnamomi cortex pulveratuses, 15.5 parts of monosodium glutamates, 4 parts of garlic powders, I+G0.5 part, 1.5 parts of hydrolytic soya bean proteins, 0.2 part of meat flavor, 0.2 part in caramel powder, 0.5 part of nutmeg, 0.5 part in very light blue powder and meat spices sauce;

Meat spices sauce is boiled by weight by following batching and forms: concentrate 1 part in 76 parts of pork soup, 5 parts in the head of garlic, 5 parts in Radix Glycyrrhizae, 5 parts of cloves, 3 parts of hundred root of Dahurian angelicas, 1 part of galingal, 2 parts of matrimony vines, 2 parts of Radix Angelicae Sinensis and capsicum, through infusion after about 180 minutes, wear into sauce with colloid mill again, after filtration, remove slag after, meat spices sauce.

2. a kind of according to claim 1 compound meat fragrance toppings that are used for Sha County snack is characterized in that: also add 3 parts of clear water in the batching of described compound meat fragrance toppings.