CN102578520A - Liquid seasoning combiner and liquid seasoning - Google Patents
Liquid seasoning combiner and liquid seasoning Download PDFInfo
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- CN102578520A CN102578520A CN2011100070250A CN201110007025A CN102578520A CN 102578520 A CN102578520 A CN 102578520A CN 2011100070250 A CN2011100070250 A CN 2011100070250A CN 201110007025 A CN201110007025 A CN 201110007025A CN 102578520 A CN102578520 A CN 102578520A
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Abstract
The invention discloses a liquid seasoning combiner. The liquid seasoning combiner comprises the following ingredients by mass percent: 10.2%-25.1% of crucian extract, 2.0%-4.4% of thickening agents and 59.1%-64.7% of water. The invention also relates to a liquid seasoning prepared by the ingredients in the liquid seasoning combiner. According to the invention, the crucian is firstly used for preparing the liquid combined seasoning, so that the seasoning keeps the original characteristics and flavors of the crucian; the seasoning can be taken and used randomly, so that the seasoning is convenient to use and can not go bad easily, is long in shelf life and wide in applicable range, so that the healthy development of the crucian aquatic product industry can be promoted further.
Description
Technical field
The present invention is concrete relates to a kind of liquid quelite composition and a kind of liquid quelite.
Background technology
Crucian is one of important edible fishes of China.Fine and tender taste, meat flavour is sweet, and nutritive value is very high.Per 100 gram crucian meat contain protein 13 grams approximately, fat 1.1 grams, and contain mineral matters such as a large amount of calcium, phosphorus, iron.The contained protein of crucian is of fine quality, complete, be easy to digest and assimilate, and normal food can strengthen resistance against diseases.Crucian is particularly suited for cooking soup, and not only distinguish the flavor of fragrant soup of gold carp soup is bright, and has stronger tonic effect.Yet though crucian is rich in nutrition, its application is limited, generally all is used to stew soup as major ingredient.How to make the delicious taste of crucian can be applied to each dishes anywhere or anytime, come to enrich greatly the scope of application and the approach of crucian and other aquatic products, the problem that the present invention that Here it is will solve.
Summary of the invention
Technical problem to be solved by this invention is in order to widen the existing scope of application of crucian class aquatic products and approach, and a kind of liquid quelite composition and a kind of liquid quelite are provided.The present invention processes the liquid compound seasoner with crucian first, makes flavoring both keep crucian original characteristics local flavor, again can be with getting with usefulness; Easy to use, and be difficult for putrid and deteriorated, long shelf-life; Applied widely, can further advance the sound development of crucian class aquatic products industry.
The present invention relates to a kind of liquid quelite composition, it contains 10.2%～25.1% crucian extract, 2.0%～4.4% thickener, and 59.1%～64.7% water, and above percentage is mass percent.
Among the present invention, described crucian extract can be the crucian extract of existing conventional, and what the content of described crucian extract was preferable is 11%～20% (mass percent).The inventor gropes through a large amount of experiments, has screened a kind of crucian extract especially, is made by following method: crucian behind preliminary treatment and the enzymolysis and carbonyls are carried out Maillard reaction, and dry then, get final product.Perhaps, what described crucian extract was preferable is that the river, Guangzhou is big and the production of wind essence and flavoring agent Co., Ltd, and product type is the crucian extract of RA6042.
Wherein, described preliminary treatment is in order to make crucian edible and be beneficial to enzymolysis and the removing internal organ of the necessity of carrying out, to clean, the pulverizings processing of etc.ing, and the preferable the following step that comprises: after the crucian impurity elimination, clean, pulverizing adds the water mixing, gets final product.Wherein, described impurity elimination preferable for gill, fish scale and fish fats etc.After described preliminary treatment, it is the step of 4～9 (preferred 6～8) that pH is pulverized in preferable also regulating.What described enzymolysis was preferable is to carry out enzyme digestion reaction with protease (one or more in preferred pepsin, trypsase, cathepsin, papain and the bromelain); What reaction temperature was preferable is 30～65 ℃ (preferred 45～60 ℃), and what the time of reaction was preferable is 0.5～6 hour (preferred 2～4 hours).Behind described enzyme digestion reaction, before the Maillard reaction, the preferable step that also comprises the enzyme that goes out.Described carbonyls is a carbonyls commonly used in the Maillard reaction of this area, one or more that preferable is in wood sugar, glucose, arabinose, galactolipin, the mannose.What the temperature of described Maillard reaction was preferable is 50～180 ℃ (preferred 80～160 ℃), and what the time of Maillard reaction was preferable is 0.5～24 hour (preferred 2～6 hours).What described drying was preferable is spray-drying.Dry back is preferable also comprises the sieving step.Preferable also testing and packaging step promptly obtains finished product after the sieving.
Among the present invention, the preferable preparation flow of described crucian extract is following: crucian → impurity elimination (gill, fish scale and fish fats etc.) → clean → pulverize → add water → mix → the add acidity regulator adjustment pH → adding protease → mix → enzymolysis → enzyme that goes out → adding reaction raw materials (carbonyls etc.) → mix → Maillard reaction → spray-drying → sieving → check → packing → finished product.
The above-mentioned crucian extract and the content thereof of inventor's screening can make liquid quelite of the present invention have the pure local flavor of crucian, have avoided existing crucian extract to be easy to generate the problem of fishy smell.
Among the present invention, described thickener is the conventional thickener that uses in this area, one or more that preferable is in carragheen, agar, sodium alginate, pectin, xanthans, Arabic gum, gelatin, potassium alginate, converted starch, guar gum and the gellan gum.What described amount of thickener was preferable is 2.0%～2.5%, and percentage is mass percent.Because the crucian extract contains protein, these protein are easy to cohesion, separate out, and cause product bad phenomenon such as layering, deposition to occur.Therefore, the use of the thickener of the inventor through special ratios has solved the problem that layering, deposition appear in product well.
Among the present invention, in the described liquid quelite composition, also can contain sodium glutamate and/or salt.
Wherein, described sodium glutamate is the conventional flavoring agent that uses in this area, and what described sodium glutamate content was preferable is 0.6%～1.6%, and better is 0.7%～1.0%, and percentage is mass percent; Described salt is the conventional raw-food material that uses in this area, and what its content was preferable is 13.2%～19.1%, and better is 14%～16%, and percentage is mass percent.
Preferable, can also contain the flavour nucleotide disodium in the liquid quelite composition of the present invention, animal protein extract, yeast extract, spice, sweet taste material, vegetable fat powder, edible vegetable oil, and in the emulsifying agent one or more.
Among the present invention; Described flavour nucleotide disodium is the conventional flavoring agent that uses in this area; What the content of described flavour nucleotide disodium was preferable is 0.1～0.3%, and better is 0.1%～0.2% (mass percent), and the common use of flavour nucleotide disodium and sodium glutamate can have the delicate flavour effect that multiplies each other; The two is reasonably combined by aforementioned content, can reduce the use amount of sodium glutamate and reach the purpose that improves delicate flavour.
Among the present invention, described animal protein extract is the conventional flavoring agent that uses in this area, and the peptide matters in the animal protein extract can improve the delicate flavour of flavoring.What the content of described animal protein extract was preferable is 0.1～0.4%, and better is 0.2%～0.4%, and percentage is mass percent.
Among the present invention; Described yeast extract is the conventional raw material in this area; It claims yeast extract or yeastex again; Be meant that the yeast cells internal protein is degraded into amino acid becomes flavour nucleotide with polypeptide, nucleolysis, and with other active ingredient, from yeast cells, extract the soluble nutrient that the human body that makes of processing can directly absorb and the concentrate of flavor substance together like B family vitamin, glutathione, mineral matter and trace element etc.What described yeast extract content was preferable is 0.2%～0.6%, and better is 0.3%～0.6%, and percentage is mass percent.
Among the present invention, described spice is the conventional spice that uses in this area, one or more that preferable is in onion, garlic, chive, fennel seeds, ginger, Chinese cassia tree, spiceleaf, black pepper and the white pepper.What described spice content was preferable is 0.1%～0.3%, and better is 0.1%～0.3%, and percentage is mass percent.
Among the present invention, described sweet taste material is the conventional raw material that uses in this area, one or more that preferable is in HFCS, soft white sugar and the white granulated sugar.What the content of described sweet taste material was preferable is 2.0%～4.2%, and better is 2.0%～3.2%, and percentage is mass percent.
Among the present invention, described vegetable fat powder is the conventional raw material that uses in this area, and it claims powdered oil, cream again, is to be that primary raw material forms through allotment, emulsification, sterilization, spray-drying with hydrogenated vegetable oil, starch syrup 、 sodium caseinate and emulsifying agent etc.Vegetable fat powder has good water-solubility, dispersiveness, stability.It is aqueous in water, to form uniform milk.Vegetable fat powder can improve the inside of food tissue, and flavouring increases fat, makes delicate mouthfeel, and is lubricated abundant, and rich milk flavor.What the content of described vegetable fat powder was preferable is 1.8%～4.0%, and better is 2.0%～4.0%, and percentage is mass percent.
Among the present invention; Described edible vegetable oil is the conventional vegetable oil that uses in this area, one or more that preferable is in soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, salad oil, olive oil, tea-seed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, walnut oil, grape-kernel oil, pumpkin seed oil and the palm oil.What the content of described edible vegetable oil was preferable is 1.5%～2.8%, and better is 1.5%～2.5%, and percentage is mass percent.
Among the present invention, described emulsifying agent is the conventional food additives that use in this area, one or more that preferable is in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, phosphatide, Dry Flo PC, sucrose fatty ester and the D-sorbite.What the content of described emulsifying agent was preferable is 0.1%～0.2%, and percentage is mass percent.
Among the present invention, described liquid quelite composition can be the component form that all the components mixes, and it is independent or each composition is divided into many components nested form of some groups also to can be each composition.
The invention further relates to a kind of liquid quelite, it is made by following method: the each component of aforesaid liquid flavouring composition is mixed, and heating boils, and cools off homogeneous more afterwards, gets final product.
Wherein, component in the described liquid quelite composition and consumption and corresponding preferred substance are with aforementioned.The equipment that described even mixing is used is preferable is heating tank.What the temperature that described heating boils was preferable is 75 ℃～90 ℃, and what the time that boils was preferable is 15 minutes～30 minutes.Described cooling preferable for being cooled to 10～40 ℃.The equipment that described homogeneous uses is preferable is homogenizer, and what its service condition was preferable is: flow 400～750L/h, homogenization pressure 40～80MPa.
Wherein, preferably, can the liquid quelite behind the homogeneous be carried out weighing, can, afterwards warehouse-in.
Among the present invention, but above-mentioned each preferred feature promptly gets each preferred embodiments of the present invention in combination in any under the prerequisite of this area general knowledge.
Agents useful for same of the present invention and raw material are all commercially available to be got.
Positive progressive effect of the present invention is:
The present invention processes flavoring with crucian first, through the special screening of each composition and content ratio, makes liquid quelite of the present invention be difficult for oxidation deterioration; Normal temperature storage under the long shelf-life,, sealing situation intact in inner packing, the shelf-life can reach 12 months; And again can be with getting with usefulness, easy to use; Can also keep crucian original characteristics local flavor; Applied widely, can be used for the preparation of various soup, dish and flavoring, can further advance the sound development of aquatic products industry.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.
It is big and the production of wind essence and flavoring agent Co., Ltd that crucian extract among following each embodiment is the river, Guangzhou; Product type is the product of RA6042, and its technical process is: crucian → preliminary treatment → enzymolysis → Maillard reaction → spray-drying → sieving → check → packing → finished product.
Embodiment 1
Prepare liquid quelite of the present invention, it comprises the steps:
With 10.2wt% crucian extract and 4.4wt% thickener (xanthans), 1.6wt% sodium glutamate, 19.1wt% salt, 59.1wt% water, 0.1wt% flavour nucleotide disodium, 0.1wt% animal protein extract, 0.6wt% yeast extract, 0.1wt% spice (0.05wt% chive; The 0.02wt% fennel seeds; The 0.03wt% ginger), 1.8wt% vegetable fat powder, 2.8wt% edible vegetable oil (soybean oil) and 0.1wt% emulsifying agent (methyl glycol fatty acid ester); Put into heating tank and be heated with stirring to 95 ℃, insulation heating 20 minutes; Being cooled to afterwards below 40 ℃, is 400L/h at flow, and homogenization pressure is under the condition of 80MPa behind the homogeneous, and weighing, can get final product.
Embodiment 2
Prepare liquid quelite of the present invention, it comprises the steps:
With 25.1wt% crucian extract and 2wt% thickener (1wt% Arabic gum; 0.5wt% gelatin, 0.5wt% converted starch), 0.6wt% sodium glutamate, 13.2wt% salt, 59.1wt% water, put into heating tank; Be heated with stirring to 80 ℃, insulation heating 40 minutes; Being cooled to afterwards below 40 ℃, is 400L/h at flow, and homogenization pressure is under the condition of 80MPa behind the homogeneous, and weighing, can get final product.
Embodiment 3
Prepare liquid quelite of the present invention, it comprises the steps:
With 18.6wt% crucian extract and 2wt% thickener (1wt% xanthans; The 0.5wt% carragheen; 0.5wt% agar), 0.7wt% sodium glutamate, 13.2wt% salt, 59.1wt% water, 0.2wt% animal protein extract, 0.4wt% yeast extract, 0.3wt% spice (0.15wt% Chinese cassia tree; 0.1wt% garlic, 0.05wt% onion), 2wt% white granulated sugar, 1.8wt% vegetable fat powder, 1.5wt% edible vegetable oil (rapeseed oil) and 0.2wt% emulsifying agent (polyglyceryl fatty acid ester), put into heating tank; Be heated with stirring to 85 ℃, insulation heating 35 minutes; Being cooled to afterwards below 40 ℃, is 500L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
Embodiment 4
Prepare liquid quelite of the present invention, it comprises the steps:
With 10.2wt% crucian extract and 2.7wt% thickener (1wt% xanthans; The 0.5wt% sodium alginate; The 1.2wt% converted starch), 1wt% sodium glutamate, 15wt% salt, 62wt% water, 0.3wt% flavour nucleotide disodium, 0.4wt% animal protein extract, 0.2wt% yeast extract, 4.2wt% soft white sugar, 4wt% vegetable fat powder 4; Put into heating tank, be heated with stirring to 95 ℃, insulation heating 20 minutes; Being cooled to 30 ℃ afterwards, is 750L/h at flow, and homogenization pressure is under the condition of 80MPa behind the homogeneous, and weighing, can get final product.
Embodiment 5
Prepare liquid quelite of the present invention, it comprises the steps:
With 16wt% crucian extract and 2wt% thickener (1.4wt% pectin; The 0.3wt% guar gum; The 0.3wt% Arabic gum), 0.6wt% sodium glutamate, 13.2wt% salt, 59.45wt% water, 0.2wt% flavour nucleotide disodium, 0.3wt% animal protein extract, 0.3wt% yeast extract, 0.2wt% spice (0.1wt% black pepper; The 0.1wt% spiceleaf), 3wt% white granulated sugar, 2.5wt% vegetable fat powder, 2.1wt% edible vegetable oil (1.6wt% soybean oil; 0.5wt% corn oil) and 0.15wt% emulsifying agent (phosphatide), put into heating tank and be heated with stirring to 80 ℃, insulation heating 40 minutes; Being cooled to 40 ℃ afterwards, is 400L/h at flow, and homogenization pressure is under the condition of 40MPa behind the homogeneous, and weighing, can get final product.
Embodiment 6
Prepare liquid quelite of the present invention, it comprises the steps:
With 14wt% crucian extract and 3wt% thickener (1wt% potassium alginate; The 0.5wt% guar gum; The 1.5wt% converted starch), 1.6wt% sodium glutamate, 13.2wt% salt, 59.37wt% water, 0.15wt% flavour nucleotide disodium, 0.5wt% yeast extract, 2.7wt% sweet taste material (2wt% white granulated sugar; The 0.7wt% HFCS), 3wt% vegetable fat powder, 2.3wt% edible vegetable oil (1.7wt% palm oil; 0.6wt% peanut oil) and 0.18wt% emulsifying agent (Dry Flo PC), put into heating tank and be heated with stirring to 90 ℃, insulation heating 25 minutes; Being cooled to 35 ℃ afterwards, is 600L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
Embodiment 7
Prepare liquid quelite of the present invention, it comprises the steps:
With 12wt% crucian extract and 2.2wt% thickener (1.4wt% converted starch; 0.8wt% pectin), 0.9wt% sodium glutamate, 16wt% salt, 60.02wt% water, 0.15wt% spice (0.07wt% black pepper; The 0.08wt% white pepper), 3.3wt% white granulated sugar, 3.5wt% vegetable fat powder, 1.8wt% edible vegetable oil (1.5wt% soybean oil; The 0.3wt% grape-kernel oil) and 0.13wt% emulsifying agent (sucrose fatty ester); Put into heating tank and be heated with stirring to 90 ℃, insulation heating 25 minutes; Being cooled to 35 ℃ afterwards, is 600L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
Embodiment 8
Prepare liquid quelite of the present invention, it comprises the steps:
With 15wt% crucian extract and 3.3wt% thickener (2.5wt% converted starch; The 0.5wt% gelatin; The 0.3wt% Arabic gum), 1.2wt% sodium glutamate, 14wt% salt, 60.08wt% water, 0.12wt% flavour nucleotide disodium, 0.25wt% animal protein extract, 0.25wt% spice (0.1wt% chive, 0.1wt% white pepper, 0.05wt% Chinese cassia tree), 3.6wt% soft white sugar, 2.2wt% vegetable fat powder; Put into heating tank and be heated with stirring to 90 ℃, insulation heating 25 minutes; Being cooled to 35 ℃ afterwards, is 600L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
Embodiment 9
Prepare liquid quelite of the present invention, it comprises the steps:
With 10.2wt% crucian extract and 2wt% thickener (1.5wt% converted starch; The 0.5wt% Arabic gum), 0.6wt% sodium glutamate, 13.2wt% salt, 61.2wt% water, 0.3wt% flavour nucleotide disodium, 0.4wt% animal protein extract, 0.6wt% yeast extract, 0.3wt% spice (0.1wt% black pepper; The 0.1wt% chive; The 0.1wt% onion), 4.2wt% white granulated sugar, 4wt% vegetable fat powder, 2.8wt% edible vegetable oil (2.0wt% sunflower oil; 0.8wt% corn oil) and 0.2wt% emulsifying agent (D-sorbite), put into heating tank and be heated with stirring to 90 ℃, insulation heating 25 minutes; Being cooled to 35 ℃ afterwards, is 600L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
Embodiment 10
Prepare liquid quelite of the present invention, it comprises the steps:
With 10.2wt% crucian extract and 2.1wt% thickener (0.5wt% xanthans; The 1.2wt% converted starch; The 0.4wt% gelatin), 1.6wt% sodium glutamate, 19.1wt% salt, 64.7wt% water, 0.2wt% yeast extract, 0.1wt% spice (0.04wt% Chinese cassia tree; The 0.06wt% spiceleaf), the 2wt% white granulated sugar, put into heating tank and be heated with stirring to 90 ℃, insulation heating 25 minutes; Being cooled to 35 ℃ afterwards, is 600L/h at flow, and homogenization pressure is under the condition of 60MPa behind the homogeneous, and weighing, can get final product.
The comparative example 1
With 10.2wt% crucian extract, 1.6wt% sodium glutamate, 4.1wt% salt, 81.8wt% water, 0.2wt% yeast extract, 0.1wt% spice (0.04wt% Chinese cassia tree; The 0.06wt% spiceleaf), 2wt% white granulated sugar; Put into heating tank and be heated with stirring to 50 ℃, insulation heating 10 minutes; After being cooled to 35 ℃ afterwards, weighing, can get final product.
The liquid quelite that this embodiment makes can't be preserved by normal temperature, and is easy to occur layering and deposition.
Effect embodiment 1
1, the preparation that adds the poach egg flower soup of liquid quelite of the present invention
Egg about 250 grams is shelled, get egg liquid, add the liquid quelite of the present invention about 1.5 gram salt and 2g, beat evenly with chopsticks or egg-whisk, pot is put on the fire, and it is boiled to discharge water, and adds egg liquid immediately, stirs slightly to get final product.
2, not with the preparation (blank test) of the poach egg flower soup of flavoring
Egg about 250 grams is shelled, get egg liquid, add 1.5 gram salt and beat evenly with chopsticks or egg-whisk, pot is put on the fire, and it is boiled to discharge water, and adds egg liquid immediately, stirs slightly to get final product.
3, the preparation that adds the poach egg flower soup of fresh crucian
Get that fresh crucian gills, cleans up, shave, get 0.5 gram crucian sliced meat, pot is put on the fire, adds an amount of infusion of water and becomes juice, takes out the crucian sliced meat, gets juice and cools off subsequent use naturally.Egg about 250 grams is shelled, get egg liquid, the gold carp soup juice that adds 1.5 gram salt and preparation is before beaten evenly with chopsticks or egg-whisk, and pot is put on the fire, and it is boiled to discharge water, and adds egg liquid immediately, stirs slightly to get final product.
Select 5 flavoring professional and technical personnel to form subjective appreciation group, color and luster, delicate flavour, fragrance to above-mentioned three kinds of poach egg flower soup under room temperature, available light are evaluated, and adopt 5 point systems:
Color and luster: fine 5, general 3, relatively poor 1;
Delicate flavour: very bright 5, bright 3, delicate flavour very light 1;
Fragrance: distribute strong crucian fragrance 5, crucian fragrance is light slightly 3, does not have crucian fragrance 0;
Mouthfeel: fine 5, general 3, relatively poor 1;
Comprehensively give a mark, get its mean value, evaluation result is seen table 1.
Table 1. subjective appreciation table
Experimental result shows:
The flavoring that flavoring of the present invention makes flavoring with the fresh crucian of direct use, do not add crucian is compared, and its mouthfeel is better.
Effect embodiment 2
The shelf-life test condition is: will utilize the liquid quelite of crucian preparation to pack into (embodiment 1, embodiment 2, embodiment 3) in the transparent container, every month observation sample color and luster, fragrance, flavour is tested.Test result is seen table 2.
Table 2 shelf-life evaluation form
| Liquid quelite | Place length in time, apparent condition changes to be described | Shelf-life |
| Embodiment 1 | Color and luster deepens, and the protein Cooked Taste is arranged slightly, and flavor is lost in fat-free Kazakhstan. | 12 months |
| Embodiment 2 | Color and luster deepens, and the protein Cooked Taste is arranged slightly, and flavor is lost in fat-free Kazakhstan. | 15 months |
| Embodiment 3 | Color and luster deepens, and the protein Cooked Taste is arranged slightly, and flavor is lost in fat-free Kazakhstan. | 13 months |
Experimental result shows: liquid quelite of the present invention has the long shelf-life.
Claims (15)
1. liquid quelite composition, it is characterized in that: it contains 10.2%～25.1% crucian extract, 2.0%～4.4% thickener, and 59.1%～64.7% water, above percentage is mass percent.
2. liquid quelite composition as claimed in claim 1 is characterized in that: described crucian extract is that the river, Guangzhou is big and the production of wind essence and flavoring agent Co., Ltd, and product type is the crucian extract of RA6042.
3. liquid quelite composition as claimed in claim 1 is characterized in that: the content of described crucian extract is 11%～20%.
4. liquid quelite composition as claimed in claim 1 is characterized in that: described thickener is one or more in carragheen, agar, sodium alginate, pectin, xanthans, Arabic gum, gelatin, potassium alginate, converted starch, guar gum and the gellan gum.
5. liquid quelite composition as claimed in claim 1 is characterized in that: the content of described thickener is 2.0%～2.5%.
6. liquid quelite composition as claimed in claim 1 is characterized in that: it also contains in sodium glutamate, salt, flavour nucleotide disodium, animal protein extract, yeast extract, spice, sweet taste material, vegetable fat powder, edible vegetable oil and the emulsifying agent one or more.
7. liquid quelite composition as claimed in claim 6 is characterized in that: the content of described sodium glutamate is 0.6%～1.6%; The content of described salt is 13.2%～19.1%, and above percentage is mass percent.
8. liquid quelite composition as claimed in claim 7 is characterized in that: the content of described sodium glutamate is 0.7%～1.0%; The content of described salt is 14%～16%.
9. liquid quelite composition as claimed in claim 6 is characterized in that: the content of described flavour nucleotide disodium is 0.1～0.3%; The content of described animal protein extract is 0.1～0.4%; The content of described yeast extract is 0.2%～0.6%; Described spice content is 0.1%～0.3%; The content of described sweet taste material is 2.0%～4.2%; The content of described vegetable fat powder is 1.8%～4.0%; The content of described edible vegetable oil is 1.5%～2.8%; The content of described emulsifying agent is 0.1%～0.2%, and above percentage is mass percent.
10. liquid quelite composition as claimed in claim 6 is characterized in that: described spice is one or more in onion, garlic, chive, fennel seeds, ginger, Chinese cassia tree, spiceleaf, black pepper and the white pepper; Described sweet taste material is one or more in HFCS, soft white sugar and the white granulated sugar; Described edible vegetable oil is one or more in soybean oil, peanut oil, rapeseed oil, sunflower oil, palm oil, salad oil, olive oil, tea-seed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, walnut oil, grape-kernel oil, pumpkin seed oil and the palm oil; Described emulsifying agent is one or more in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, phosphatide, Dry Flo PC, sucrose fatty ester and the D-sorbite.
11. a liquid quelite is characterized in that: it is made by following method: the each component in each described liquid quelite composition of claim 1～10 is mixed, and heating boils, and cools off homogeneous more afterwards, gets final product.
12. liquid quelite as claimed in claim 11 is characterized in that: the temperature that described heating boils is 75 ℃～90 ℃.
13. liquid quelite as claimed in claim 11 is characterized in that: the time that described heating boils is 15 minutes～30 minutes.
14. liquid quelite as claimed in claim 11 is characterized in that: described being cooled to is cooled to 10～40 ℃.
15. liquid quelite as claimed in claim 11 is characterized in that: the equipment that described homogeneous uses is homogenizer, and its service condition is: flow 400～750L/h, homogenization pressure 40～80MPa.
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| CN104187524A (en) * | 2014-07-09 | 2014-12-10 | 徐月苗 | Liquid condiment |
| CN104187535A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Wild vegetable-flavor liquid seasoning and preparation method thereof |
| CN109567119A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | Compound seasoner suitable for quick-frozen prefabricated aquatic products |
| CN111528435A (en) * | 2020-05-15 | 2020-08-14 | 成都陈麻婆川菜调味品有限公司 | Bean curd seasoning and preparation process thereof |
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| CN101243861A (en) * | 2007-02-16 | 2008-08-20 | 上海元贞健康食品科技有限公司 | Complex flavouring with function of adding saltiness, adding freshness and containing less sodium |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243861A (en) * | 2007-02-16 | 2008-08-20 | 上海元贞健康食品科技有限公司 | Complex flavouring with function of adding saltiness, adding freshness and containing less sodium |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750427A (en) * | 2013-12-31 | 2014-04-30 | 上海大山合菌物科技股份有限公司 | Cream lentinula edodes soup blend and preparation method thereof |
| CN103750427B (en) * | 2013-12-31 | 2015-12-30 | 上海大山合菌物科技股份有限公司 | A kind of cream mushroom soup material and preparation method thereof |
| CN104187524A (en) * | 2014-07-09 | 2014-12-10 | 徐月苗 | Liquid condiment |
| CN104187535A (en) * | 2014-07-28 | 2014-12-10 | 天津春发生物科技集团有限公司 | Wild vegetable-flavor liquid seasoning and preparation method thereof |
| CN109567119A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | Compound seasoner suitable for quick-frozen prefabricated aquatic products |
| CN111528435A (en) * | 2020-05-15 | 2020-08-14 | 成都陈麻婆川菜调味品有限公司 | Bean curd seasoning and preparation process thereof |
| WO2022135180A1 (en) * | 2020-12-23 | 2022-06-30 | 安琪酵母股份有限公司 | Deodorizing and freshening composition, preparation method therefor and use thereof |
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