CN103876101A - Maillard one-hundred-fragrance condiment and recombined one-hundred-fragrance condiment - Google Patents
Maillard one-hundred-fragrance condiment and recombined one-hundred-fragrance condiment Download PDFInfo
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- CN103876101A CN103876101A CN201210571102.XA CN201210571102A CN103876101A CN 103876101 A CN103876101 A CN 103876101A CN 201210571102 A CN201210571102 A CN 201210571102A CN 103876101 A CN103876101 A CN 103876101A
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- 239000003205 fragrance Substances 0.000 title abstract description 7
- 235000013409 condiments Nutrition 0.000 title abstract 7
- 235000019640 taste Nutrition 0.000 claims abstract description 50
- 239000000203 mixture Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 42
- 239000004278 EU approved seasoning Substances 0.000 claims description 40
- -1 L-amino-acid salt Chemical class 0.000 claims description 17
- 239000000470 constituent Substances 0.000 claims description 16
- 239000000376 reactant Substances 0.000 claims description 16
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical class OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 claims description 12
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 10
- 229960003067 cystine Drugs 0.000 claims description 10
- 150000008575 L-amino acids Chemical class 0.000 claims description 8
- 150000008535 L-arginines Chemical class 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 2
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 239000004471 Glycine Substances 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000005445 natural material Substances 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021223 french onion soup Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a Maillard one-hundred-fragrance condiment. The condiment comprises the compositions in parts by weight: (1) 6-10 parts of glucose, (2) 5-9 parts of monosodium glutamate, (3) 0.2-0.6 parts of VC, (4) 0.2-0.6 parts of L-salt, (5) 0.2-0.6 parts of L-acid, (6) 3-7 parts of edible salt, (7) 10-20 parts of soy, (8) 20-30 parts of pork, (9) 0.1-0.3 part of glycine, (10) 0.5-1.5 part of plant protein hydrolysate, (11) 3-7 parts of white sugar, (12) 7-12 parts of allium fistulosum, (13) 3-6 parts of raw ginger, (14) 1-3 parts of garlic, (15) 12-16 parts of a spice, (16) 0.4-0.7 part of water, (17) 0.5-1.5 parts of edible alcohol, (18) 0.3-0.7 part of CMC gum, (19) 0.03-0.06 part of potassium sorbate and (20) 0.6-1 part of a flavor. The Maillard one-hundred-fragrance condiment and the recombined one-hundred-fragrance condiment are fine in mouthfeel and delicious in taste. Also, all raw materials come from natural substances, no damage to human body is caused and nutritional composition of food is increased. The condiment can be eaten together with rice or bread and can be used for cooking, and is low in cost.
Description
Technical field
The invention belongs to field of food, relate to a kind of flavoring, especially a kind of Mei Lade hundred taste seasonings and restructuring hundred taste seasonings thereof.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add on a small quantity the food composition that is used for improving taste in other foods.Some flavorings are used in other cases to make staple food or main component eats.Such as onion can be also the vegetables composition of french onion soup etc.
From originating, majority is directly or indirectly from plant, and minority is animal component (for example miso shiru dried firewood fish used in Japanese cuisine) or synthetic ingredient (for example monosodium glutamate).The taste adding from flavoring point has acid, sweet, bitter, peppery, salty, fresh, fiber crops.On the fragrance adding, there are fragrant and sweet, Xin Xiang, minty note, fruital etc.Conventional flavoring has salt, white sugar, monosodium glutamate, light-coloured vinegar, cassia bark, dried orange peel, fennel seeds, anise, lemonlike citrus leaf, peppermint etc.But the taste of flavoring is in the market comparatively single, fragrance is strong not, and various flavoring add fashionable addition be difficult for grasp, while also culinary art to people, brought great inconvenience.
By retrieval, do not find patent publication us related with the present patent application.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of easy to use, delicious flavour and nutritious Mei Lade hundred taste seasonings and restructuring hundred taste seasonings thereof are provided.
The technical scheme that the present invention realizes object is:
A kind of Mei Lade hundred taste seasonings, its constituent and parts by weight are:
And described Mei Lade hundred taste seasonings, is characterized in that: its constituent and parts by weight are:
And described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, the mass ratio of each material is 5:4:2:1:1:1.
And described L-salt is L-amino-acid salt.
And described L-amino-acid salt is one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt.
And described L-acid is L-amino acid.
And described L-amino acid is one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt.
The preparation method of U.S. rad hundred taste seasonings as above, step is as follows:
(1) after in proportion the 1-15 powder raw material except pork being weighed, drop in reactor, then add water in proportion, after heating, treat that all powder-materials melt to drop into again pork;
(2) temperature is risen to 100-105 ℃, keep temperature 1.5 hours;
(3) reaction finishes be cooled to rapidly room temperature or reactant is emitted in still afterwards;
(4) reactant is crossed twice to colloid mill;
(5), when temperature of charge is down to 55 ℃, add spices, edible alcohol, CMC, potassium sorbate preservative by formula rate;
(6) again weigh reactant pure water or distilled water add to need weight, stir;
(7) again cross twice colloid mill and obtain the fragrant reactant of U.S. rad hundred tastes.
The restructuring hundred taste seasonings that utilize hundred taste seasonings as above, its constituent and parts by weight are:
And the restructuring hundred taste seasonings of hundred described taste seasonings, is characterized in that: its constituent and parts by weight are:
Advantage of the present invention and beneficial effect are:
1, delicate mouthfeel, the delicious flavour of Mei Lade hundred taste seasonings of the present invention and restructuring hundred taste seasonings thereof, and various raw materials in the present invention all derive from natural materials, not only can not damage human body, and increase the nutritional labeling of food.During this flavoring can be applicable to go with rice or bread, cooks, with low cost.
2, Mei Lade hundred taste seasonings of the present invention and restructuring hundred taste seasoning preparation methods thereof are simple, be easy to suitability for industrialized production, there is unique local flavor, all-ages, in cuisines, be absolutely necessary and can be satisfied with the consumption demand of people's " auxotype " GOOD TASTE and to supplementing social economy's Rapid Accumulation, all can play better effects.
The specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method using is conventional method.
A kind of Mei Lade hundred taste seasonings, its constituent and parts by weight are:
Described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, and the mass ratio of each material is 5:4:2:1:1:1.
Described L-salt is L-amino-acid salt, for example, can be Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt etc.
Described L-acid is L-amino acid, for example, can be Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt etc.
A preparation method for above-mentioned U.S. rad hundred taste seasonings, step is as follows:
1, drop in reactor after in proportion the 1-15 powder raw material except pork being weighed, then add water in proportion, after heating, treat that all powder-materials melt to drop into again pork;
2, temperature is risen to 100-105 ℃, keep temperature 1.5 hours;
3, reaction finishes be cooled to rapidly room temperature or reactant is emitted in still afterwards;
4, reactant is crossed twice to colloid mill;
5,, when temperature of charge is down to 55 ℃ of left and right, add spices, edible alcohol, CMC, potassium sorbate preservative by formula rate;
6, again weigh reactant pure water or distilled water add to need weight, stir;
7, again cross twice colloid mill and obtain the fragrant reactant of U.S. rad hundred tastes.
The restructuring hundred taste seasonings that utilize hundred taste seasonings as above, its constituent and parts by weight are:
Embodiment 1
A kind of Mei Lade hundred taste seasonings, its constituent and parts by weight are:
Described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, and the mass ratio of each material is 5:4:2:1:1:1.
Described L-salt is L-amino-acid salt, for example, can also be one or more the mixture in Pidolidone salt, 1B salt.
Described L-acid is L-amino acid, for example, can also be one or more the mixture in Pidolidone, 1B, CYSTINE, L-Leu, TYR, L-arginine.
A preparation method for above-mentioned U.S. rad hundred taste seasonings, step is as follows:
1, drop in reactor after in proportion the 1-15 powder raw material except pork being weighed, then add water in proportion, after heating, treat that all powder-materials melt to drop into again pork;
2, temperature is risen to 100-105 ℃, keep temperature 1.5 hours;
3, reaction finishes be cooled to rapidly room temperature or reactant is emitted in still afterwards;
4, reactant is crossed twice to colloid mill;
5,, when temperature of charge is down to 55 ℃ of left and right, add spices, edible alcohol, CMC, potassium sorbate preservative by formula rate;
6, again weigh reactant pure water or distilled water add to need weight, stir;
7, again cross twice colloid mill and obtain the fragrant reactant of U.S. rad hundred tastes.
The restructuring hundred taste seasonings that utilize hundred taste seasonings as above, its constituent and parts by weight are:
Embodiment 2
A kind of Mei Lade hundred taste seasonings, its constituent and parts by weight are:
Described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, and the mass ratio of each material is 5:4:2:1:1:1.
Described L-salt is L-amino-acid salt, for example, can also be one or more the mixture in Pidolidone salt, CYSTINE, L-Leu, TYR, L-arginine salt.
Described L-acid is L-amino acid, for example, can also be one or more mixture of Pidolidone salt, 1B salt, L-Leu, TYR, L-arginine salt.
The preparation method of above-mentioned U.S. rad hundred taste seasonings is with embodiment 1.
The restructuring hundred taste seasonings that utilize hundred taste seasonings as above, its constituent and parts by weight are:
Embodiment 3
A kind of Mei Lade hundred taste seasonings, its constituent and parts by weight are:
Described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, and the mass ratio of each material is 5:4:2:1:1:1.
Described L-salt is L-amino-acid salt, for example, can also be one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR.
Described L-acid is L-amino acid, for example, can also be one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR.
The preparation method of above-mentioned U.S. rad hundred taste seasonings is with embodiment 1.
The restructuring hundred taste seasonings that utilize hundred taste seasonings as above, its constituent and parts by weight are:
Claims (10)
1. Yi Zhong Mei Lade hundred taste seasonings, is characterized in that: its constituent and parts by weight are:
2. U.S. rad hundred taste seasonings according to claim 1, is characterized in that: its constituent and parts by weight are:
3. U.S. rad hundred taste seasonings according to claim 1 and 2, is characterized in that: described spice is anise, Chinese prickly ash, fennel seeds, Chinese cassia tree, nutmeg and cool ginger, and the mass ratio of each material is 5:4:2:1:1:1.
4. the delicious flavoring of U.S. rad hundred according to claim 1 and 2, is characterized in that: described L-salt is L-amino-acid salt.
5. the delicious flavoring of U.S. rad hundred according to claim 4, is characterized in that: described L-amino-acid salt is one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt.
6. the delicious flavoring of U.S. rad hundred according to claim 1 and 2, is characterized in that: described L-acid is L-amino acid.
7. the delicious flavoring of U.S. rad hundred according to claim 6, is characterized in that: described L-amino acid is one or more the mixture in Pidolidone salt, 1B salt, CYSTINE, L-Leu, TYR, L-arginine salt.
8. a preparation method for the Mei Lade hundred taste seasonings described in claim 1 to 7 any one, is characterized in that: step is as follows:
(1) after in proportion the 1-15 powder raw material except pork being weighed, drop in reactor, then add water in proportion, after heating, treat that all powder-materials melt to drop into again pork;
(2) temperature is risen to 100-105 ℃, keep temperature 1.5 hours;
(3) reaction finishes be cooled to rapidly room temperature or reactant is emitted in still afterwards;
(4) reactant is crossed twice to colloid mill;
(5), when temperature of charge is down to 55 ℃, add spices, edible alcohol, CMC, potassium sorbate preservative by formula rate;
(6) again weigh reactant pure water or distilled water add to need weight, stir;
(7) again cross twice colloid mill and obtain the fragrant reactant of U.S. rad hundred tastes.
9. restructuring hundred taste seasonings for the hundred taste seasonings of utilization as described in claim 1 to 7 any one, is characterized in that: its constituent and parts by weight are:
10. the restructuring hundred taste seasonings of hundred taste seasonings according to claim 9, is characterized in that: its constituent and parts by weight are:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210571102.XA CN103876101A (en) | 2012-12-20 | 2012-12-20 | Maillard one-hundred-fragrance condiment and recombined one-hundred-fragrance condiment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210571102.XA CN103876101A (en) | 2012-12-20 | 2012-12-20 | Maillard one-hundred-fragrance condiment and recombined one-hundred-fragrance condiment |
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| Publication Number | Publication Date |
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| CN103876101A true CN103876101A (en) | 2014-06-25 |
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| CN201210571102.XA Pending CN103876101A (en) | 2012-12-20 | 2012-12-20 | Maillard one-hundred-fragrance condiment and recombined one-hundred-fragrance condiment |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692156A (en) * | 2017-08-24 | 2018-02-16 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor |
-
2012
- 2012-12-20 CN CN201210571102.XA patent/CN103876101A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692156A (en) * | 2017-08-24 | 2018-02-16 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor |
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Application publication date: 20140625 |