CN103053987B - Pumpkin flavor granular condiment - Google Patents
Pumpkin flavor granular condiment Download PDFInfo
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- CN103053987B CN103053987B CN201210534533.9A CN201210534533A CN103053987B CN 103053987 B CN103053987 B CN 103053987B CN 201210534533 A CN201210534533 A CN 201210534533A CN 103053987 B CN103053987 B CN 103053987B
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Abstract
The invention discloses a pumpkin flavor granular condiment. The pumpkin flavor granular condiment is prepared from the following raw materials in parts by weight: 3-5 parts of chicken pure powder, 1.3-2.4 parts of pure chicken oil, 42-43 parts of gourmet powder, 28-32 parts of table salts, 1-3 parts of I+G, 6-8 parts of white granulated sugar, 1-3 parts of yeast extract, 2-4 parts of corn starch, 7-9 parts of maltodextrin, 0.2-0.4 parts of disodium succinate, 0.3-0.5 parts of hydrolyzed vegetable protein powder, 0.1-0.2 parts of sea buckthron oil, 3-5 parts of a nutrition additive, 1-2 parts of pumpkin powder, 1-2 parts of carrot powder, 1-2 parts of celery freeze-dried powder, 0.7-1.2 parts of soybean meal, 0.1-0.2 parts of fructus amomi powder, 0.1-0.2 parts of ginger powder, 0.2-0.4 parts of cinnamon powder, 2-3 parts of walnut kernel powder, 0.4-0.6 parts of rosemary powder, 0.3-0.5 parts of chicken's gizzard-membrane powder, 0.5-0.7 parts of rhodiola rosea powder, 0.3-0.5 parts of scallion powder and 0.1-0.2 parts of chilli powder. The pumpkin flavor granular condiment is unique in fragrance and rich in nutrition, and has special nutrition components. The rosemary can resist to oxidization and delay senescence; the pumpkin flavor granular condiment can remove excessive free radicals generated in a human body, protect the structure of a cell membrane and delay senescence of the human body; and the pumpkin considered by the traditional Chinese medicine can invigorate stomach, detoxicate and destroy intestinal worms, reduce phlegm and remove pus, bring down a fever and stop dysentery, reduce blood glucose and quench thirst.
Description
Technical field
The present invention relates to field of flavors, is exactly a kind of pumpkin local flavor particulate flavouring.
Background technology
Purpose compound flavour enhancer is in recent years with people's growth in the living standard, the series of new food occurring successively.Current domestic annual production reaches 1,500,000 tons, and wherein chickens' extract compound seasoner annual output output reaches 150,000 tons more than.
Along with the raising of people's living standard, to the new demand of quality of life, health care is become common practise.According to World Health Organization's update, there is the adult of 70 ﹪ in the whole world in sub-health state, and this health product that improves body inferior health for having provides huge operating space.
Yet the chickens' extract of market sale is outstanding delicate flavour or abundant mouthfeel mainly, and nutrition is more single, how not to have the dietary function of health care, cannot meet the fast development of compound seasoner and the requirement of development in pluralism.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, unique flavor, pumpkin local flavor particulate flavouring easy to use.
Above-mentioned purpose realizes by following scheme:
A local flavor particulate flavouring, is characterized in that: it is that raw material by following weight parts makes:
The pure powder 3-5 of chicken, pure chicken fat 1.3-2.4, monosodium glutamate 42-43, salt 28-32, I+G1-3, white granulated sugar 6-8, yeast extract 1-3, cornstarch 2-4, maltodextrin 7-9, dried scallop powder 0.2-0.4, hydrolytic plant protein powder 0.3-0.5, Seabuckthorn Oil 0.1-0.2, nourishing additive agent 3-5, pumpkin powder 1-2, carrot meal 1-2, celery freeze-dried powder 1-2, analysis for soybean powder 0.7-1.2, amomum powder 0.1-0.2, ginger powder 0.1-0.2, cinnamomi cortex pulveratus 0.2-0.4, walnut meat powder 2-3, rosemary, Xue MingRosma rinus officinalis powder 0.4-0.6, the membrane of a chicken's gizzard powder 0.3-0.5, rhodiola root powder 0.5-0.7, green onion powder 0.3-0.5, chilli powder 0.1-0.2,
Described nourishing additive agent is made by the raw material of following weight parts: sugarcane top 1-2, moutan bark 2-4, glossy ganoderma 2-4, Snakegourd Fruit leaf 2-4, cordate houttuynia 1-2, lophatherum gracile 1-2, fruit of Cherokee rose 1-2, dark plum 3-5, galangal 4-6.
Described a kind of pumpkin local flavor particulate flavouring, is characterized in that: preparation method is: after each raw material is fully mixed, according to the conventional prilling granulation of particulate flavouring, obtain.
Described a kind of pumpkin local flavor particulate flavouring, is characterized in that: the preparation method of described nourishing additive agent is: by each raw material blending, soak after 3-4 hour with vinegar, take out deionized water and clean, decoct water extraction, water extraction liquid concentrated, dry, and get final product.
Beneficial effect of the present invention is:
Fragrance of the present invention is unique, nutritious, and the present invention has special dietary composition concurrently.Rosemary, Xue MingRosma rinus officinalis can be anti-oxidant, delay senility; Can eliminate in human body and produce too much free radical, the structure of Cell protection film, reducing human is old and feeble.Motherland's medical science think pumpkin can stomach invigorating, removing toxic substances desinsection, the apocenosis of reducing phlegm, the only dysentery of bringing down a fever, hypoglycemic quenches the thirst.
The specific embodiment
A local flavor particulate flavouring, it is that raw material by following weight parts makes:
The pure powder 3 of chicken, pure chicken fat 2.4, monosodium glutamate 42, salt 30, I+G1, white granulated sugar 8, yeast extract 3, cornstarch 2, maltodextrin 9, dried scallop powder 0.4, hydrolytic plant protein powder 0.5, Seabuckthorn Oil 0.2, nourishing additive agent 5, pumpkin powder 1, carrot meal 2, celery freeze-dried powder 2, analysis for soybean powder 1.2, amomum powder 0.2, ginger powder 0.1, cinnamomi cortex pulveratus 0.4, walnut meat powder 3, rosemary, Xue MingRosma rinus officinalis powder 0.5, the membrane of a chicken's gizzard powder 0.3, rhodiola root powder 0.7, green onion powder 0.5, chilli powder 0.2;
Described nourishing additive agent is made by the raw material of following weight parts: sugarcane top 2, moutan bark 2, glossy ganoderma 4, Snakegourd Fruit leaf 3, cordate houttuynia 1, lophatherum gracile 1, the fruit of Cherokee rose 2, dark plum 3, galangal 6.
Described a kind of pumpkin local flavor particulate flavouring, preparation method is: after each raw material is fully mixed, according to the conventional prilling granulation of particulate flavouring, obtain.
The preparation method of described nourishing additive agent is: by each raw material blending, soak after 4 hours with vinegar, take out deionized water and clean, decoct water extraction, water extraction liquid concentrated, dry, and get final product.
Claims (3)
1. a pumpkin local flavor particulate flavouring, is characterized in that: it is that raw material by following weight parts makes:
The pure powder 3-5 of chicken, pure chicken fat 1.3-2.4, monosodium glutamate 42-43, salt 28-32, I+G 1-3, white granulated sugar 6-8, yeast extract 1-3, cornstarch 2-4, maltodextrin 7-9, dried scallop powder 0.2-0.4, hydrolytic plant protein powder 0.3-0.5, Seabuckthorn Oil 0.1-0.2, nourishing additive agent 3-5, pumpkin powder 1-2, carrot meal 1-2, celery freeze-dried powder 1-2, analysis for soybean powder 0.7-1.2, amomum powder 0.1-0.2, ginger powder 0.1-0.2, cinnamomi cortex pulveratus 0.2-0.4, walnut meat powder 2-3, rosemary, Xue MingRosma rinus officinalis powder 0.4-0.6, the membrane of a chicken's gizzard powder 0.3-0.5, rhodiola root powder 0.5-0.7, green onion powder 0.3-0.5, chilli powder 0.1-0.2,
Described nourishing additive agent is made by the raw material of following weight parts: sugarcane top 1-2, moutan bark 2-4, glossy ganoderma 2-4, Snakegourd Fruit leaf 2-4, cordate houttuynia 1-2, lophatherum gracile 1-2, fruit of Cherokee rose 1-2, dark plum 3-5, galangal 4-6.
2. a kind of pumpkin local flavor particulate flavouring according to claim 1, is characterized in that: preparation method is: after each raw material is fully mixed, according to the conventional prilling granulation of particulate flavouring, obtain.
3. a kind of pumpkin local flavor particulate flavouring according to claim 1, it is characterized in that: the preparation method of described nourishing additive agent is: by each raw material blending, soak after 3-4 hour with vinegar, taking-up deionized water is cleaned, decoct water extraction, water extraction liquid concentrated, dry, and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210534533.9A CN103053987B (en) | 2012-12-12 | 2012-12-12 | Pumpkin flavor granular condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210534533.9A CN103053987B (en) | 2012-12-12 | 2012-12-12 | Pumpkin flavor granular condiment |
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| CN103053987A CN103053987A (en) | 2013-04-24 |
| CN103053987B true CN103053987B (en) | 2014-02-05 |
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| CN201210534533.9A Expired - Fee Related CN103053987B (en) | 2012-12-12 | 2012-12-12 | Pumpkin flavor granular condiment |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549563B (en) * | 2013-09-25 | 2016-02-10 | 孙鹤鸣 | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof |
| CN103598560B (en) * | 2013-10-23 | 2015-04-15 | 安徽省美极调味食品有限公司 | Selenium-rich chickens' extract |
| CN104256478A (en) * | 2014-07-15 | 2015-01-07 | 安徽省三环纸业集团香料科技发展有限公司 | Easily preservable nut flavored natural spice and preparation method thereof |
| CN104351717A (en) * | 2014-10-29 | 2015-02-18 | 颍上县永祥旱粮研究所 | Compound condiment |
| CN104351721A (en) * | 2014-11-08 | 2015-02-18 | 淮南宜生食品有限公司 | Delicious and nutritional instant bean vermicelli seasoning with sausages and preparation method of seasoning |
| CN105831722A (en) * | 2016-04-18 | 2016-08-10 | 合肥市农泰农业科技有限公司 | Rice flavored solubilization and emulsification nutritional bread capable of dissipating blood stasis and relieving pain, and invigorating stomach and diminishing inflammation and preparation method of rice flavored solubilization and emulsification nutritional bread |
| CN111374296A (en) * | 2020-03-27 | 2020-07-07 | 宁夏东味食品有限公司 | Chicken essence seasoning and preparation method thereof |
Citations (6)
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| JPS59183653A (en) * | 1983-03-31 | 1984-10-18 | Shikishima Seipan Kk | Production of bean jam containing pumpkin |
| CN1443475A (en) * | 2002-03-12 | 2003-09-24 | 王世洋 | Pumpkin paste and its production process |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
| CN101803719A (en) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | Chicken-flavored powdery complex flavoring |
| CN102048113A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Composite seasoning |
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
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- 2012-12-12 CN CN201210534533.9A patent/CN103053987B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59183653A (en) * | 1983-03-31 | 1984-10-18 | Shikishima Seipan Kk | Production of bean jam containing pumpkin |
| CN1443475A (en) * | 2002-03-12 | 2003-09-24 | 王世洋 | Pumpkin paste and its production process |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
| CN102048113A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Composite seasoning |
| CN101803719A (en) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | Chicken-flavored powdery complex flavoring |
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
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Effective date of registration: 20170811 Address after: 226511, Wenfeng village, Nantong, Rugao, Jiangsu, 26 provinces Patentee after: Rugao Yuxi Eco Agriculture Technology Co., Ltd. Address before: 402, room 3, unit 2, 63 North Main Street, 241200 Langxi County, Anhui, Xuancheng Patentee before: Yu Guofang |
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Granted publication date: 20140205 Termination date: 20181212 |