CN104323208A - Seasoning, preparation method and application thereof - Google Patents
Seasoning, preparation method and application thereof Download PDFInfo
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- CN104323208A CN104323208A CN201410529422.8A CN201410529422A CN104323208A CN 104323208 A CN104323208 A CN 104323208A CN 201410529422 A CN201410529422 A CN 201410529422A CN 104323208 A CN104323208 A CN 104323208A
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- 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
Abstract
The invention relates to the field of seasonings, and discloses a seasoning, a preparation method and application thereof. The seasoning provided by the invention comprises, by weight, 39-49 parts of edible salt, 5-15 parts of white granulated sugar, 7-17 parts of monosodium glutamate, 1-10 parts of starch, 1-5 parts of maltodextrin, 1-10 parts of vegetable oil, 0.5-1.5 parts of Disodium 5'-ribonucleotide, 10-20 parts of chicken paste or chicken powder, and 1-10 parts of spice. The seasoning provided by the invention adopts edible salt, white granulated sugar, monosodium glutamate, starch, maltodextrin, vegetable oil, and chicken paste or chicken powder as the main raw materials, is added with Disodium 5'-ribonucleotide and special spice, has more prominent meat flavor on the basis of fresh improvement, and has rich, delicious and unique meat flavor. The processed food has the characteristics of palatable salty and sweet taste, rich meat flavor, soft taste, freshness, and delicious taste. The seasoning provided by the invention is superior to commercially available similar seasonings currently.
Description
Technical field
The present invention relates to field of seasoning, be specifically related to a kind of flavoring and its preparation method and application.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.From source, most directly or indirectly from plant, minority is animal component or synthetic ingredient.The taste point added from flavoring has acid, sweet, bitter, peppery, salty, fresh, numb.The fragrance added there are fragrant and sweet, Xin Xiang, minty note, fruital etc.Divide from technological means, mostly be natural flavouring (such as salt, soya-bean oil, sugar, anise) ancient times, now the multiplex purpose compound flavour enhancer material of compatriots (monosodium glutamate, chickens' extract, chicken powder).
Although the flavorings such as existing chicken powder, chickens' extract also can adopt animal meat to be raw material, the meat odor type local flavor that this animal flesh raw material brings is relatively dull, does not possess unique meat odor type mouthfeel, fully cannot present the meat Flavor of strong, fresh perfume (or spice).Along with the lifting day by day of living standard, people pursue all the more more abundant, the unique food of taste flavor, and the flavoring such as chickens' extract, chicken powder instantly temporarily cannot meet the growing demand of people.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of flavoring and its preparation method and application, make flavoring of the present invention have strong, fresh perfume (or spice), unique meat Flavor, be obviously better than the flavoring such as chickens' extract instantly, chicken powder.
For realizing above goal of the invention, the invention provides following technical scheme:
A kind of flavoring, with parts by weight, comprising:
Edible salt 39-49 part, white granulated sugar 5-15 part, monosodium glutamate 7-17 part, starch 1-10 part, maltodextrin 1-5 part, vegetable oil 1-10 part, 5 '-flavour nucleotide disodium 0.5-1.5 part, chicken paste or chicken meal 10-20 part, spice 1-10 part.
For the defect that the flavoring meat flavour mouthfeels such as existing chickens' extract, chicken powder are dull and not enough, the present invention through the further investigation to each Seasoning Ingredients and meat Flavor, creationary utilize various ingredients to prepare strong meat is fragrant, the flavoring of meat flavour is given prominence in the emphasis of soft, the fresh fragrance U.S. of mouthfeel.
Wherein, as preferably, described flavoring, with parts by weight, comprising:
Edible salt 44 parts, white granulated sugar 10 parts, monosodium glutamate 12 parts, starch 5 parts, maltodextrin 3 parts, vegetable oil 5 parts, 5 '-flavour nucleotide disodium 1 part, chicken paste or chicken meal 15 parts, spice 5 parts.
As preferably, described spice, with parts by weight, comprising:
Anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part.
As preferably, described flavoring is made up of edible salt 39-49 part, white granulated sugar 5-15 part, monosodium glutamate 7-17 part, starch 1-10 part, maltodextrin 1-5 part, vegetable oil 1-10 part, 5 '-flavour nucleotide disodium 0.5-1.5 part, chicken paste or chicken meal 10-20 part, spice 1-10 part.
As preferably, described vegetable oil is palm oil.
In addition, the present invention also provides the preparation method of flavoring of the present invention, comprising:
39-49 weight portion edible salt, 5-15 weight portion white granulated sugar, 7-17 weight portion monosodium glutamate, 1-10 weight starch, 1-5 weight portion maltodextrin, 1-10 weight portion vegetable oil, 0.5-1.5 weight portion 5 '-flavour nucleotide disodium, 10-20 weight portion chicken paste or chicken meal, each raw material of 1-10 weight portion spice are stirred, granulation, oven dry, briquetting obtain described flavoring.
As preferably, in preparation process, described spice, with parts by weight, comprising:
Anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part.
As preferably, in preparation process, described vegetable oil is palm oil.
As preferably, in preparation process, described each parts by weight of raw materials is:
Edible salt 44 parts, white granulated sugar 10 parts, monosodium glutamate 12 parts, starch 5 parts, maltodextrin 3 parts, vegetable oil 5 parts, 5 '-flavour nucleotide disodium 1 part, chicken paste or chicken meal 15 parts, spice 5 parts.
Flavoring of the present invention and certain reputable brand chickens' extract commercially available are contrasted, cook the prerequisite of same vegetable same cook under, respectively in Shenyang, Xi'an, Zhengzhou, Wuhan and each random investigation 200 people in city, 5, Chengdu, judge adopting the vegetable of flavoring of the present invention and certain reputable brand chickens' extract seasoning respectively.Result shows, and soft, the fresh fragrance of the salty comfortable mouth of the vegetable of being cooked by flavoring of the present invention, thick in meat flavor, mouthfeel is beautiful, by degree of recognition in each city all more than 90%; And the vegetable adopting certain reputable brand chickens' extract to cook is short of meat flavour, dull, fresh fragrant not enough, the moderate taste of mouthfeel relatively, by degree of recognition in each city all more than 80%.The survey showed that, and flavoring of the present invention at home northern territory, west area, middle part, eastern region and southern areas all obtains good evaluation, is better than existing flavoring products.
In addition, flavoring of the present invention detects through quality surveillance Food Inspection station, Guangdong Province (Chaozhou), and indices not only meets the requirements, and effect is more superior than standard-required.
Therefore, the present invention also provides the application of flavoring of the present invention in processing, culinary art, blending food.
From above technical scheme, flavoring of the present invention with edible salt, white granulated sugar, monosodium glutamate, starch, maltodextrin, vegetable oil, chicken paste or chicken meal for primary raw material, add 5 '-flavour nucleotide disodium and specific spice, carrying more outstanding meat flavour on fresh basis, there is strong, fresh perfume (or spice), unique meat Flavor, the food etc. gone out processed has the feature of salty comfortable mouth, thick in meat flavor, soft, the fresh fragrance U.S. of mouthfeel, is better than instantly commercially available similar flavouring.
Detailed description of the invention
The invention discloses a kind of flavoring and its preparation method and application, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Processing technology of the present invention is described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
Flavoring prepared by the present invention is bulk, without naked eyes visible foreign, uniform color is bright-coloured, and in light yellow, specification is 3.36cm*2.45cm*0.84cm (± 5%).
Just a kind of flavoring provided by the present invention and its preparation method and application is described further below.
Embodiment 1: prepare flavoring of the present invention
44 weight portion edible salts, 10 weight portion white granulated sugars, 12 weight portion monosodium glutamates, 5 weight starch, 3 weight portion maltodextrins, 5 weight portion palm oils, 1 weight portion 5 '-flavour nucleotide disodium, 15 weight portion chicken meals, 5 weight portion spices (being made up of anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part) each raw material are stirred, granulation, oven dry, briquetting obtain described flavoring.
Embodiment 2: prepare flavoring of the present invention
39 weight portion edible salts, 5 weight portion white granulated sugars, 7 weight portion monosodium glutamates, 1 weight starch, 1 weight portion maltodextrin, 1 weight portion palm oil, 0.5 weight portion 5 '-flavour nucleotide disodium, 10 weight portion chicken paste, 1 weight portion spice (being made up of anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part) each raw material are stirred, granulation, oven dry, briquetting obtain described flavoring.
Embodiment 3: prepare flavoring of the present invention
49 weight portion edible salts, 15 weight portion white granulated sugars, 17 weight portion monosodium glutamates, 10 weight starch, 5 weight portion maltodextrins, 10 weight portion palm oils, 1.5 weight portion 5 '-flavour nucleotide disodiums, 20 weight portion chicken meals, 10 weight portion spices (being made up of anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part) each raw material are stirred, granulation, oven dry, briquetting obtain described flavoring.
Embodiment 4: prepare flavoring of the present invention
49 weight portion edible salts, 5 weight portion white granulated sugars, 17 weight portion monosodium glutamates, 1 weight starch, 5 weight portion maltodextrins, 1 weight portion palm oil, 1.5 weight portion 5 '-flavour nucleotide disodiums, 10 weight portion chicken meals, 10 weight portion spices (being made up of anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part) each raw material are stirred, granulation, oven dry, briquetting obtain described flavoring.
Embodiment 5: prepare flavoring of the present invention
39 weight portion edible salts, 15 weight portion white granulated sugars, 7 weight portion monosodium glutamates, 10 weight starch, 1 weight portion maltodextrin, 10 weight portion palm oils, 0.5 weight portion 5 '-flavour nucleotide disodium, 20 weight portion chicken meals, 1 weight portion spice (being made up of anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part) each raw material are stirred, granulation, oven dry, briquetting obtain described flavoring.
Embodiment 6: contrast test
Respectively in Shenyang, Xi'an, Zhengzhou, Wuhan and each random investigation 200 people in city, 5, Chengdu, respectively scoring evaluation is carried out to the mouthfeel of embodiment 1-5 flavoring: extremely like being 5 points, like being 4 points, be generally 3 points, do not like being 2 points, very do not like being 1 point.Statistics be 98% people like or extremely like the mouthfeel of block flavoring.
Wherein, in 200 people in Shenyang, 95% likes or extremely likes the mouthfeel of block flavoring; In 200 people in Xi'an, 93% likes or extremely likes the mouthfeel of block flavoring; In 200 people of Zhengzhou City, 92% likes or extremely likes the mouthfeel of block flavoring: in 200 people in Wuhan, and 96% likes or extremely likes the mouthfeel of block flavoring; In 200 people in Chengdu, 98% likes or extremely likes the mouthfeel of block flavoring.The respondent liked or extremely like unanimously approves that flavoring of the present invention has strong, fresh perfume (or spice), unique meat Flavor
Simultaneously, embodiment of the present invention 1-5 flavoring is contrasted with certain reputable brand chickens' extract commercially available respectively, cook the prerequisite of same vegetable same cook under, same in Shenyang, Xi'an, Zhengzhou, Wuhan and each random investigation 200 people in city, 5, Chengdu, judge adopting the vegetable of flavoring of the present invention and certain reputable brand chickens' extract seasoning respectively.Result shows, and soft, the fresh fragrance of the salty comfortable mouth of the vegetable of being cooked by flavoring of the present invention, thick in meat flavor, mouthfeel is beautiful, by degree of recognition in each city all more than 90%; And the vegetable adopting certain reputable brand chickens' extract to cook is short of meat flavour, dull, fresh fragrant not enough, the moderate taste of mouthfeel relatively, by degree of recognition in each city all more than 80%.The survey showed that, and flavoring of the present invention at home northern territory, west area, middle part, eastern region and southern areas all obtains good evaluation, is better than existing flavoring products.
Embodiment 7: Product checking
The flavoring prepared by embodiment 1-5 is delivered to quality surveillance Food Inspection station, Guangdong Province (Chaozhou) and is detected, and testing result is in table 1.
Table 1 Product checking result
| Sequence number | Test item | Unit symbol | Standard-required | Testing result | Individual event judges |
| 1 | Moisture | g/100g | ≤8.0 | 4.4 | Meet |
| 2 | Total nitrogen (in nitrogen) | g/100g | ≥0.5 | 1.7 | Meet |
| 3 | Total plate count | cfu/g | ≤15000 | 380 | Meet |
| 4 | Coliform | MPN/100g | ≤150 | ＜30 | Meet |
As seen from the above table, flavoring indices of the present invention not only meets the requirements, and effect is more superior than standard-required.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a flavoring, is characterized in that, with parts by weight, comprising:
Edible salt 39-49 part, white granulated sugar 5-15 part, monosodium glutamate 7-17 part, starch 1-10 part, maltodextrin 1-5 part, vegetable oil 1-10 part, 5 '-flavour nucleotide disodium 0.5-1.5 part, chicken paste or chicken meal 10-20 part, spice 1-10 part.
2. flavoring according to claim 1, is characterized in that, with parts by weight, comprising:
Edible salt 44 parts, white granulated sugar 10 parts, monosodium glutamate 12 parts, starch 5 parts, maltodextrin 3 parts, vegetable oil 5 parts, 5 '-flavour nucleotide disodium 1 part, chicken paste or chicken meal 15 parts, spice 5 parts.
3. flavoring according to claim 1, it is characterized in that, described spice, with parts by weight, comprising:
Anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part.
4. flavoring according to claim 1, it is characterized in that, described vegetable oil is palm oil.
5. the application of flavoring described in claim 1-4 any one in processing, culinary art, blending food.
6. a preparation method for flavoring, is characterized in that, comprising:
39-49 weight portion edible salt, 5-15 weight portion white granulated sugar, 7-17 weight portion monosodium glutamate, 1-10 weight starch, 1-5 weight portion maltodextrin, 1-10 weight portion vegetable oil, 0.5-1.5 weight portion 5 '-flavour nucleotide disodium, 10-20 weight portion chicken paste or chicken meal, each raw material of 1-10 weight portion spice are stirred, granulation, oven dry, briquetting obtain described flavoring.
7. preparation method according to claim 6, it is characterized in that, the parts by weight of described each raw material are:
Edible salt 44 parts, white granulated sugar 10 parts, monosodium glutamate 12 parts, starch 5 parts, maltodextrin 3 parts, vegetable oil 5 parts, 5 '-flavour nucleotide disodium 1 part, chicken paste or chicken meal 15 parts, spice 5 parts.
8. preparation method according to claim 6, it is characterized in that, described spice, with parts by weight, comprising:
Anise 12 parts, 11 parts, Chinese prickly ash, fennel seeds 16 parts, 14 parts, cassia bark, brigand 5 parts, galingal 11 parts, rhizoma zingiberis 13 parts, dried orange peel 5 parts, 4 parts, fragrant sand, the root of Dahurain angelica 4 parts, 4 parts, capsicum, spiceleaf 1 part.
9. preparation method according to claim 6, it is characterized in that, described vegetable oil is palm oil.
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| CN201410529422.8A CN104323208B (en) | 2014-10-09 | 2014-10-09 | A kind of flavoring and its preparation method and application |
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| CN201410529422.8A CN104323208B (en) | 2014-10-09 | 2014-10-09 | A kind of flavoring and its preparation method and application |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN106343513A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Primary-taste chicken essence and preparation method thereof |
| CN106722727A (en) * | 2017-01-18 | 2017-05-31 | 李光 | Strong seasoning |
| CN108835577A (en) * | 2018-06-27 | 2018-11-20 | 河南永达美基食品股份有限公司 | A kind of high concentration reconstitutes steamed beef soup and preparation method thereof |
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
| CN109998035A (en) * | 2019-05-06 | 2019-07-12 | 辽宁比客食品有限公司 | A kind of direct extrusion pressing type dilated food Ji Weiquan |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN106343513A (en) * | 2016-08-25 | 2017-01-25 | 山东天博食品配料有限公司 | Primary-taste chicken essence and preparation method thereof |
| CN106722727A (en) * | 2017-01-18 | 2017-05-31 | 李光 | Strong seasoning |
| CN108835577A (en) * | 2018-06-27 | 2018-11-20 | 河南永达美基食品股份有限公司 | A kind of high concentration reconstitutes steamed beef soup and preparation method thereof |
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
| CN109998035A (en) * | 2019-05-06 | 2019-07-12 | 辽宁比客食品有限公司 | A kind of direct extrusion pressing type dilated food Ji Weiquan |
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| Publication number | Publication date |
|---|---|
| CN104323208B (en) | 2016-04-13 |
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Effective date of registration: 20170405 Address after: 521021 Chaoan City, Guangdong Province, an area of the town of an industrial park, Guo Guo, Patentee after: Guangdong delicious food Co. Ltd. Address before: 521021 Chaoan City, Guangdong Province, an area of the town of an industrial zone, Guo Guo, the three Patentee before: Wang Jianrong Patentee before: Wang Dianlie Patentee before: Wang Dianrong Patentee before: Wang Songhai Patentee before: Guo Dajie Patentee before: Hong Zexiong |