CN103181533B - Compound seasoning and preparation method thereof - Google Patents
Compound seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN103181533B CN103181533B CN201110457773.9A CN201110457773A CN103181533B CN 103181533 B CN103181533 B CN 103181533B CN 201110457773 A CN201110457773 A CN 201110457773A CN 103181533 B CN103181533 B CN 103181533B
- Authority
- CN
- China
- Prior art keywords
- weight
- weight portions
- weight portion
- compound seasoner
- pork
- 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.)
- Active
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a compound seasoning and a preparation method thereof. Raw materials of the compound seasoning comprise the following components of, 230-280 parts by weight of a yeast extract, 70-90 parts by weight of pork, 50-70 parts by weight of chicken, 20-30 parts by weight of beef, 60-80 parts by weight of salt, 20-30 parts by weight of sugar, 80 parts by weight of monosodium glutamate, 0.7-0.9 part by weight of xanthan gum, 90-110 parts by weight of maltodextrin, 8-12 parts by weight of mushroom powder, 12-18 parts by weight of ginger powder, 6-10 parts by weight of onion, 1.4-1.8 parts by weight of cinnamon and 0.6-1.0 part by weight of star anise powder. The compound seasoning has the effects of fresh and delicious taste, mellow flavors, health protection and nourishment and rich nutrition. Besides, a product is convenient and quick for use.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of compound seasoner and preparation method thereof.
Background technology
Yeast extract (Yeast Extract, YE), be food yeast taking rich in protein as raw material, adopt the refining wholefood batching forming of biotechnology, be rich in polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element etc.Yeast extract can increase food nutrition, can also condensed food local flavor performance, there is pure natural, nutritious, delicious flavour is mellow, the advantage such as high temperature resistant, increases abundant mouthfeel to product.In Europe, YE is often used as the substitute of acid hydrolyzed vegetable protein and monosodium glutamate.In Japan and Korea S, YE clearly substitutes Tradition condiment, is widely used in food as high-grade flavoring of new generation.Although both at home and abroad to YE, the application study in food only has the history of more than ten years, at present in the world the application of YE in rapid expansion.
Normal edible meat has pork, chicken, beef, and wherein proteinaceous nutrient is abundant, and different meat has no flavor components.A certain proportion of pork, chicken, beef are rubbed to rear enzymolysis together, can obtain a kind of slaking local flavor of complexity.
Maillard reaction is a kind of non-enzymatic browning that is extensively present in food industry, is the reaction between carbonyls (recuding sugars) and amino-compound.Under differential responses condition, end-product difference, composition forms complicated, and final local flavor is also not quite similar.Maillard reaction is the key that meat flavor produces, and it is widely used among the production of food flavor and flavour product.Formula for a product difference, its final products local flavor is different.
Compound seasoner product is seen everywhere, but formula for a product is different with production technology, and its final products local flavor is different.Utilize yeast extract, pork, chicken, beef for primary raw material carries out rationally compositely, and by the Maillard reaction technology under specified conditions, obtain a kind of seasoner products of unique flavor, not relevant report.
Summary of the invention
The present invention aims to provide a kind of compound seasoner and preparation method thereof, and this compound seasoner has that fresh perfume (or spice) is good to eat, and local flavor is mellow, health-care tonic, and nutritious effect, and product is easy to use, and quick.
To achieve these goals, according to an aspect of the present invention, provide a kind of compound seasoner.The raw material of this compound seasoner comprises the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion.
Further, its raw material comprises the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
A kind of preparation method of compound seasoner is provided according to another aspect of the present invention.This preparation method comprises the following steps: the each component that 1) takes the raw material of above-mentioned compound seasoner; 2) pork, chicken and beef are carried out to enzymolysis, then mix with other each components of raw material, carry out Maillard reaction, obtain compound seasoner.
Further, the condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight by muddy flesh enzymolysis 1h in 58 DEG C of enzymatic vessels, and for subsequent use after cooling.
Further, the temperature of Maillard reaction is 85-95 DEG C, and the time is 30-50 minute, and pH value is 4.5-7.0.
Further, the temperature of Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.
Further, this preparation method also comprises: 3) by compound seasoner cooling packing.
Further, cooling packing comprise by compound seasoner be cooled to 40 DEG C following after, pack
Compound seasoner of the present invention is taking yeast extract as primary raw material, use the raw materials such as a certain proportion of pork, chicken, beef, ginger, onion, Chinese cassia tree, anise formulated, it is good to eat that this flavoring has fresh perfume (or spice), local flavor is mellow, health-care tonic, nutritious effect, and product is easy to use, fast, can be used for the culinary art of dish, be particularly suitable for the making at the bottom of noodle soup, ground rice soup.
Detailed description of the invention
It should be noted that, in the situation that not conflicting, the feature in embodiment and embodiment in the present invention can combine mutually.Describe the present invention in detail below in conjunction with embodiment.
A kind of typical embodiment according to the present invention, the raw material of compound seasoner comprises the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion.Compound seasoner of the present invention is taking yeast extract as primary raw material, use the raw materials such as a certain proportion of pork, chicken, beef, ginger, onion, Chinese cassia tree, anise formulated, it is good to eat that this flavoring has fresh perfume (or spice), local flavor is mellow, health-care tonic, nutritious effect, and product is easy to use, fast, can be used for the culinary art of dish, be particularly suitable for the making at the bottom of noodle soup, ground rice soup.
Preferably, its raw material comprises the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.Compound seasoner taste and the mouthfeel prepared with this ratio are all better.
Compound seasoner of the present invention can be by method preparation conventional in prior art.A kind of typical embodiment according to the present invention, the present invention also provides a kind of preparation method of compound seasoner.This preparation method comprises the following steps: the each component that 1) takes the raw material of above-mentioned compound seasoner; 2) pork, chicken and beef are carried out to enzymolysis, then mix with other each components of raw material, carry out Maillard reaction, obtain compound seasoner.
Preferably, the condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight by muddy flesh enzymolysis 1h in 58 DEG C of enzymatic vessels, and for subsequent use after cooling.The enzyme digestion reaction carrying out with this understanding, chicken, pork and beef have carried out Partial digestion on the one hand, are unlikely on the other hand excessive hydrolysis, have ensured that meat flavor is not destroyed by enzymolysis.
A kind of typical embodiment according to the present invention, the temperature of Maillard reaction is 85-95 DEG C, and the time is 30-50 minute, and pH value is 4.5-7.0.React with this understanding on the one hand and can ensure that Maillard reaction fully carries out, to promote mouthfeel and the smell of compound seasoner, reach the local flavor effect of expection; Another invention, has ensured product colour not because thermal response and deepening too guarantees that nutrition is not subject to the long-time reaction of high temperature and destroys.Preferably, the temperature of Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.Compound seasoner mouthfeel, smell and the color of preparation are all better with this understanding.
A kind of typical embodiment according to the present invention, this preparation method also comprises: 3) by compound seasoner cooling packing.Preferably, cooling packing comprise by compound seasoner be cooled to 40 DEG C following after, pack.
Further illustrate beneficial effect of the present invention below in conjunction with embodiment.
Embodiment 1
1) take yeast extract 230 weight portions, pork 70 weight portions, chicken 50 weight portions, beef 20 weight portions, salt 60 weight portions, white sugar 20 weight portions, monosodium glutamate 80 weight portions, xanthans 0.7 weight portion, maltodextrin 90 weight portions, mushroom powder 8 weight portions, ginger powder 12 weight portions, onion 6 weight portions, ground cinnamon 1.4 weight portions, Chinese anise powder 0.6 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 85 DEG C, and the time is 30 minutes, and pH value is 4.5.
Embodiment 2
1) take yeast extract 280 weight portions, pork 90 weight portions, chicken 70 weight portions, beef 30 weight portions, salt 80 weight portions, white sugar 30 weight portions, monosodium glutamate 80 weight portions, xanthans 0.9 weight portion, maltodextrin 110 weight portions, mushroom powder 12 weight portions, ginger powder 18 weight portions, onion 10 weight portions, ground cinnamon 1.8 weight portions, Chinese anise powder 1.0 weight portions.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 95 DEG C, and the time is 50 minutes, and pH value is 7.0.
4) flavoring is cooled to 40 DEG C following after, pack.
Embodiment 3
1) take yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.
4) flavoring is cooled to 40 DEG C following after, pack.
The capital equipment of above-described embodiment: meat grinder (for the rubbing of meat), pharmacy instrument factory in city of Jiangsu is manufactured; Enzymatic vessel (for meat enzymolysis), pharmacy instrument factory in city of Jiangsu is manufactured; High-pressure reaction pot (for Maillard reaction), pharmacy instrument factory in city of Jiangsu is manufactured.
Comparative example 1
1) take pork 180 weight portions, chicken 160 weight portions, beef 75 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.
4) flavoring is cooled to 40 DEG C following after, pack.
Comparative example 2
1) take yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the papain that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.
4) flavoring is cooled to 40 DEG C following after, pack.
Comparative example 3
1) take yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in enzymatic vessel, being warming up to 90 DEG C goes out after enzyme 10min, be cooled to below 60 DEG C, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% is undertaken after enzymolysis for subsequent use by muddy flesh, enzymatic hydrolysis condition is: 58 DEG C of temperature, time 1h.
3) good enzymolysis pork, chicken and beef are mixed with other each components of raw material, carry out Maillard reaction, obtain compound seasoner; Wherein the temperature of Maillard reaction is 100 DEG C, and the time is 60 minutes, and pH value is 7.5.
4) flavoring is cooled to 40 DEG C following after, pack.
Prepare according to the method described above after compound seasoner of the present invention, carry out the sensory evaluation of product special flavour mouthfeel.
Comparative example 4
Commercial like product.
Product sensory is evaluated:
Take the each 2g of product of above embodiment and comparative example, be dissolved in respectively in 100ml warm water and stir, invite 10 sensory evaluation persons to carry out organoleptic analysis and marking (smell, the marking of mouthfeel hobby property: >=8.5 points to 2% sample solution, meat soup local flavor is obvious, the mellow deliciousness of mouthfeel, the nature that gives off a strong fragrance, free from extraneous odour; 8.5 points of <, fragrance is naturally not abundant, the strong not nature of mouthfeel)
Sensory evaluation 1 result is as table 1:
Table 1
As can be seen from Table 1, compound seasoner Protein Index of the present invention can reach more than 20%, nutritious, and the nutritional labelings such as a large amount of protein, polypeptide and amino acid can be provided, and has nourishing function.This compound seasoner is applied to the culinary art of dish, fillings and makes, and can effectively improve dish fragrance and mouthfeel, makes its delicious flavour mellow, and aftertaste is long.And above-mentioned compound seasoner at room temperature can be deposited 1 year, ready access upon use is convenient to use.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. a compound seasoner, it is characterized in that, its raw material is made up of the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion;
Described compound seasoner prepares by following steps:
1) take each component of the raw material of compound seasoner described in claim 1;
2) described pork, described chicken and described beef are carried out to enzymolysis, then mix with other each components of described raw material, carry out Maillard reaction, obtain described compound seasoner;
The condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight by muddy flesh enzymolysis 1h in 58 DEG C of enzymatic vessels, and for subsequent use after cooling;
The temperature of described Maillard reaction is 85-95 DEG C, and the time is 30-50 minute, and pH value is 4.5-7.0.
2. compound seasoner according to claim 1, is characterized in that, its raw material is made up of the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
3. a preparation method for compound seasoner claimed in claim 1, is characterized in that, comprises the following steps:
1) take each component of the raw material of compound seasoner described in claim 1;
2) described pork, described chicken and described beef are carried out to enzymolysis, then mix with other each components of described raw material, carry out Maillard reaction, obtain described compound seasoner;
The condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight by muddy flesh enzymolysis 1h in 58 DEG C of enzymatic vessels, and for subsequent use after cooling;
The temperature of described Maillard reaction is 85-95 DEG C, and the time is 30-50 minute, and pH value is 4.5-7.0.
4. preparation method according to claim 3, is characterized in that, the temperature of described Maillard reaction is 90 DEG C, and the time is 40 minutes, and pH value is 5.7.
5. preparation method according to claim 3, is characterized in that, further comprises:
3) by described compound seasoner cooling packing.
6. preparation method according to claim 5, is characterized in that, described cooling packing comprise by described compound seasoner be cooled to 40 DEG C following after, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110457773.9A CN103181533B (en) | 2011-12-30 | 2011-12-30 | Compound seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110457773.9A CN103181533B (en) | 2011-12-30 | 2011-12-30 | Compound seasoning and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103181533A CN103181533A (en) | 2013-07-03 |
| CN103181533B true CN103181533B (en) | 2014-07-02 |
Family
ID=48673193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110457773.9A Active CN103181533B (en) | 2011-12-30 | 2011-12-30 | Compound seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103181533B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783588B (en) * | 2013-12-06 | 2015-07-01 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
| CN105029380A (en) * | 2015-07-14 | 2015-11-11 | 王美萍 | Domestic fungus explosion puffed food and preparation method thereof |
| CN106333330A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古阜丰生物科技有限公司 | Food additive containing xanthan gum |
| CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
| CN109007764A (en) * | 2018-10-09 | 2018-12-18 | 大连珍奥生物技术股份有限公司 | Yeast extract soy sauce and preparation method thereof |
| CN115702681A (en) * | 2021-08-10 | 2023-02-17 | 安琪酵母股份有限公司 | Special chicken essence seasoning for meat stuffing as well as preparation method and application of special chicken essence seasoning |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH670743A5 (en) * | 1987-04-06 | 1989-07-14 | Nestle Sa | |
| CN1266642A (en) * | 2000-03-24 | 2000-09-20 | 贾继南 | Flavouring |
| 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 |
| CN101361556A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Pork flavouring matter and production method thereof |
| CN101569394A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Flavor-enhancing paste and production method thereof |
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN102150813A (en) * | 2010-12-15 | 2011-08-17 | 浙江顶味食品有限公司 | Aromatic meat gourmet powder and manufacturing process thereof |
| CN102293395A (en) * | 2011-09-01 | 2011-12-28 | 天津春发生物科技集团有限公司 | Method for preparing meat-flavored essence |
-
2011
- 2011-12-30 CN CN201110457773.9A patent/CN103181533B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH670743A5 (en) * | 1987-04-06 | 1989-07-14 | Nestle Sa | |
| CN1266642A (en) * | 2000-03-24 | 2000-09-20 | 贾继南 | Flavouring |
| 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 |
| CN101361556A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Pork flavouring matter and production method thereof |
| CN101569394A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Flavor-enhancing paste and production method thereof |
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN102150813A (en) * | 2010-12-15 | 2011-08-17 | 浙江顶味食品有限公司 | Aromatic meat gourmet powder and manufacturing process thereof |
| CN102293395A (en) * | 2011-09-01 | 2011-12-28 | 天津春发生物科技集团有限公司 | Method for preparing meat-flavored essence |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103181533A (en) | 2013-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN103717093B (en) | There is the yeast extract of taste enhancement effect | |
| CN103461926B (en) | Preparation method of high-freshness composite seasoning | |
| CN102578610B (en) | Seasoning product with chicken flavor, and preparation method and application of same | |
| CN103181534B (en) | Fish soup compound condiment and preparation method thereof | |
| CN101455323A (en) | Meat flavor hot flavorings and production method thereof | |
| CN105661463B (en) | A kind of preparation method of tomato sirloin compound seasoner | |
| CN103181537B (en) | Barbecue seasoning and preparation method thereof | |
| CN103181536B (en) | Seasonings for grilling fish and preparation method thereof | |
| CN103300345A (en) | Mint fermented bean curd silverfish sauce and preparation method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN103719800B (en) | Black bone chicken powder and preparation method thereof | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| KR100377541B1 (en) | Manufacturing Method for Oyster Sauce | |
| CN104431982A (en) | Wheat paste production technology and wheat paste | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN105011090B (en) | A kind of less salt paste flavor beef extract essence and preparation method thereof | |
| CN106616888A (en) | Potato and chicken meat rice sauce and preparation method thereof | |
| CN104026547A (en) | High-temperature-frying-resistant fresh compound chicken powder and preparation method thereof | |
| CN106360622A (en) | Black pepper beef flavoring essence and preparation method thereof | |
| CN103315280A (en) | Preparation method of coprinus comatus sauce | |
| CN111418813A (en) | Coconut chicken paste essence and preparation method thereof | |
| KR101236939B1 (en) | mussel sauce and manufacturing method of the same |
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 |