CN104905200A - Pickled vegetable flavor seasoning and preparation method thereof - Google Patents
Pickled vegetable flavor seasoning and preparation method thereof Download PDFInfo
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- CN104905200A CN104905200A CN201510280687.3A CN201510280687A CN104905200A CN 104905200 A CN104905200 A CN 104905200A CN 201510280687 A CN201510280687 A CN 201510280687A CN 104905200 A CN104905200 A CN 104905200A
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Abstract
The invention relates to a pickled vegetable flavor seasoning and a preparation method thereof. The present invention discloses a pickled vegetable flavor seasoning, which comprises 14-18% of pickled vegetable powder, 3-7% of soy sauce powder, 0.5-2% of Satay powder, 6-9% of beef powder, 1-4% of shrimp powder, 1-4% of tomato powder, 1-5% of pickled vegetable essence, 0.1-2% of carrot powder, 4-8% of garlic powder, 0.1-1% of garlic essence, 2-4% of a capsicum annuum preparation, 22-25% of a sweetener, 14-18% of a freshener, 10-14% of a flavoring agent, and 0.5-1% of an anti-caking agent. The pickled vegetable flavor seasoning of the present invention has characteristics of distinctive Korean pickled vegetable taste, rich, sour-hot delicious and mellow taste, complete ingredients, easy use, long shelf life, and stable quality, and can be widely used in a variety of soup materials, cooking, sauce packets, vegetarian diets, convenient leisure food, puffed food, and the like.
Description
Technical field
The present invention relates to food flavor and processing technology field thereof, be specifically related to a kind of pickles taste flavoring and preparation method thereof.
Background technology
In recent years, along with the introducing of Korean Culture, cause one great Han Chao at home, compatriots advocate the culture of Korea S in every respect, such as Korean foods, businessman also widelys popularize various Korean foods along with this burst of trend, allows people stay indoors and just can taste the cuisines of Korea S.The most well-known with the Pickles of unique genuine flavour in Korea S's cuisines.
Tasty and refreshing, the vinegar-pepper appetizing of Pickles delicious food, dark pursuing and liking by people.But want the flavour tasting Pickles, one is to go to eating and drinking establishment, but Korean style eating and drinking establishment is not very universal at home; Two is oneself to pickle, but wants the Pickles pickling an altar delicious food, and its raw material needed is various, and raw material might not have been bought at home, pickles the complex operation of Pickles, also consuming time simultaneously.Therefore in order to meet the pursuit of people to Pickles flavour, businessman is proposed the food that Pickles taste potato chips, Pickles taste chicken popped rice etc. have Pickles flavour, the flavoring of this based food Sino-Korean state pickles taste plays a major role, and the quality of flavoring directly affects the local flavor of food.
Chinese patent CN 102599211B discloses the salty cake of a kind of chenchalok, is main material, gets appropriate pickles, first shredded, and squeeze out its internal juice with pickles; The flavoring be at least mixed by salt, green onion, ginger and garlic mixture, cooking wine, vinegar, soy sauce, pimiento and pepper is added in the pickles squeezing out juice.Disclose flavoring in this patent for this salty cake design, and be not suitable for promoting the use of in other food.
Therefore, be necessary the Pickles flavour studying a kind of characteristic distinctness, prepare burden complete, easy to use, the pickles taste flavoring of various food can be widely used in.
Summary of the invention
The object of the present invention is to provide a kind of Pickles flavour of characteristic distinctness, the pickles taste flavoring of various food can be widely used in, present invention also offers the method for this pickles taste flavoring of a kind of preparation simple to operate simultaneously.
To achieve these goals, present invention employs following technical scheme:
A kind of pickles taste flavoring, by weight percentage, following component is comprised: kimchi powder 14 ~ 18%, powdered soy 3 ~ 7%, husky flirtatious powder 0.5 ~ 2%, powdered beef 6 ~ 9%, shrimp med 1 ~ 4%, tomato meal 1 ~ 4%, pickles essence 1 ~ 5%, carrot powder 0.1 ~ 2%, garlic powder 4 ~ 8%, garlic flavoring 0.1 ~ 1%, capsicum preparation 2 ~ 4%, sweetener 22 ~ 25%, freshener 14 ~ 18%, flavor enhancement 10 ~ 14%, anticaking agent 0.5 ~ 1%.
Preferably, described capsicum preparation comprises chilli powder, capsicum red pigment and the capsicum resin that weight ratio is 1.8 ~ 2.4: 0.10 ~ 0.15: 0.12 ~ 0.17.
Preferably, described sweetener comprises powdered sugar, dextrin and the Aspartame that weight ratio is 18 ~ 22: 1.5 ~ 5.5: 0.01 ~ 0.03.
Preferably, described freshener comprise weight ratio be 7 ~ 11: 0.4 ~ 0.8: 1.8 ~ 2.5: 2 ~ 6: 0.1 ~ 0.3 monosodium glutamate powder, disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener.
Preferably, described flavor enhancement comprise weight ratio be 7 ~ 11: 0.4 ~ 0.8: 0.4 ~ 0.8: 0.8 ~ 1.2: 0.03 ~ 0.07: 0.1 ~ 0.4 salt powder, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder.
Preferably, described anticaking agent is silica.
As the preferred embodiment of the present invention, described pickles taste flavoring, by weight percentage, be made up of following component: kimchi powder 16%, powdered soy 4.6%, husky flirtatious powder 1.28%, powdered beef 8.75%, shrimp med 2%, tomato meal 2.21%, pickles essence 2%, carrot powder 1%, garlic powder 6%, garlic flavoring 0.3%, chilli powder 2.2%, capsicum red pigment 0.13%, capsicum resin 0.15%, powdered sugar 20.89%, dextrin 3.55%, Aspartame 0.01%, monosodium glutamate powder 8.87%, disodium 5 '-ribonucleotide 0.59%, high-nucleic acid yeast extract 2.27%, hydrolyzed vegetable protein 4%, local flavor freshener 0.2%, salt powder 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, malic acid 1.08%, cumin powder 0.05%, licorice powder 0.1% and silica 0.8%.
The preparation method of above-mentioned pickles taste flavoring, comprises the steps:
S1, take each component according to formula ratio, first salt powder, sweetener and freshener are mixed, stir 15 ~ 25min;
S2, add the anticaking agent of pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio again, stir 20 ~ 30min;
S3, finally add the anticaking agent of kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic flavoring, chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, sieve after stirring 30 ~ 40min, obtain pickles taste flavoring.
Pickles taste flavoring of the present invention is major ingredient with kimchi powder, helps with powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal and carrot powder to highlight the flavour of pickles and to enrich mouthfeel; Use the spices such as garlic powder, capsicum preparation, cumin powder, licorice powder to coordinate fragrance again, Enhanced feature local flavor, give flavoring good color and luster simultaneously; Sweetener and salt powder, citric acid powder, vinegar powder and malic acid combine with seasoning, make flavoring salty comfortable suitable, vinegar-pepper good to eat; Use freshener and less pickles essence and garlic flavoring again, major ingredient fragrance is given full expression to, subduction peculiar smell, makes flavoring mouthfeel more true to nature, plentiful.So each component of the present invention is coordinated, and obtains the Pickles flavour of characteristic distinctness, rich in taste, vinegar-pepper good to eat pickles taste flavoring.
Therefore, compared with prior art, advantage of the present invention is:
The Pickles flavour of the characteristic distinctness of pickles taste flavoring of the present invention, rich in taste, vinegar-pepper good to eat, thick taste; Prepare burden complete, easy to use; Long shelf-life, stay in grade, can be widely used in various soup stock, the cooking, sauce bag, vegetarian diet, facilitate leisure food, dilated food etc.And the preparation method of these pickles taste flavoring is simple, do not have harsh requirement to preparation condition, convenient operation, can be applicable.
Detailed description of the invention
Further describe the present invention below by way of detailed description of the invention, but the present invention is not limited only to following examples.Within the scope of the present invention or not departing from content of the present invention, spirit and scope, to the component that pickles taste flavoring is improved appropriately, replacement function is identical of the present invention, will become apparent to those skilled in the art that they are all deemed to be included in scope of the present invention.
In the embodiment of the present invention 1 ~ 3 producer of constituent part and article No./specification information as follows:
embodiment 1, pickles taste flavoring of the present invention and preparation thereof
Formula: by weight percentage, be made up of following component: kimchi powder 16%, powdered soy 4.6%, husky flirtatious powder 1.28%, powdered beef 8.75%, shrimp med 2%, tomato meal 2.21%, pickles essence 2%, carrot powder 1%, garlic powder 6%, garlic flavoring 0.3%, chilli powder 2.2%, capsicum red pigment 0.13%, capsicum resin 0.15%, powdered sugar 20.89%, dextrin 3.55%, Aspartame 0.01%, monosodium glutamate powder 8.87%, disodium 5 '-ribonucleotide 0.59%, high-nucleic acid yeast extract 2.27%, hydrolyzed vegetable protein 4%, local flavor freshener 0.2%, salt powder 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, malic acid 1.08%, cumin powder 0.05%, licorice powder 0.1% and silica 0.8%.
Preparation: S1, take each component according to formula ratio, first mixes salt powder, powdered sugar, dextrin, Aspartame, monosodium glutamate powder, disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener, stirs 20min;
S2, add the silica of pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio again, stir 25min;
S3, finally add the silica of kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic flavoring, chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, sieve after stirring 30min, obtain pickles taste flavoring.
embodiment 2, pickles taste flavoring of the present invention and preparation thereof
Formula: by weight percentage, be made up of following component: kimchi powder 14%, powdered soy 6.8%, husky flirtatious powder 0.5%, powdered beef 8%, shrimp med 1%, tomato meal 1%, pickles essence 5%, carrot powder 0.1%, garlic powder 8%, garlic flavoring 0.1%, capsicum preparation 2%, sweetener 25%, freshener 14%, flavor enhancement 14%, silica 0.5%.
Chilli powder, capsicum red pigment and capsicum resin that described capsicum preparation is 1.8: 0.15: 0.12 by weight ratio form.
Powdered sugar, dextrin and Aspartame that described sweetener is 18: 5.5: 0.01 by weight ratio form.
Monosodium glutamate powder, disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener that described freshener is 7: 0.8: 1.8: 6: 0.1 by weight ratio form.
Salt powder, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder that described flavor enhancement is 7: 0.8: 0.4: 1.2: 0.03: 0.1 by weight ratio form.
Preparation method is with embodiment 1.
embodiment 3, pickles taste flavoring of the present invention and preparation thereof
Formula: by weight percentage, be made up of following component: kimchi powder 18%, powdered soy 3%, husky flirtatious powder 2%, powdered beef 6%, shrimp med 4%, tomato meal 4%, pickles essence 1%, carrot powder 2%, garlic powder 4%, garlic flavoring 1%, capsicum preparation 4%, sweetener 22%, freshener 18%, flavor enhancement 10%, silica 1 %.
Chilli powder, capsicum red pigment and capsicum resin that described capsicum preparation is 2.4: 0.10: 0.17 by weight ratio form.
Powdered sugar, dextrin and Aspartame that described sweetener is 22: 1.5: 0.03 by weight ratio form.
Monosodium glutamate powder, disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener that described freshener is 11: 0.4: 2.5: 2: 0.3 by weight ratio form.
Salt powder, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder that described flavor enhancement is 11: 0.4: 0.8: 0.8: 0.07: 0.4 by weight ratio form.
Preparation method is with embodiment 1.
test example one
Pickles taste flavoring embodiment 1 ~ 3 made is applied in potato chips, and the Pickles taste potato chips (control group) buied on the market are cooked taste tests, taste various taste by 30 volunteers, wherein, (+) expression is liked, and (-) expression is not liked, and result is as following table 1:
Table 1, sensory test table
Known by test example one, pickles taste flavoring prepared by this method all has superiority in mouthfeel, and the mouthfeel of embodiment 1 is best wherein, obtains the accreditation of nearly all taster.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area do technical scheme of the present invention and improvement, all should fall within protection domain that claims of the present invention determines.
Claims (8)
1. a pickles taste flavoring, it is characterized in that, by weight percentage, following component is comprised: kimchi powder 14 ~ 18%, powdered soy 3 ~ 7%, husky flirtatious powder 0.5 ~ 2%, powdered beef 6 ~ 9%, shrimp med 1 ~ 4%, tomato meal 1 ~ 4%, pickles essence 1 ~ 5%, carrot powder 0.1 ~ 2%, garlic powder 4 ~ 8%, garlic flavoring 0.1 ~ 1%, capsicum preparation 2 ~ 4%, sweetener 22 ~ 25%, freshener 14 ~ 18%, flavor enhancement 10 ~ 14%, anticaking agent 0.5 ~ 1%.
2. pickles taste flavoring as claimed in claim 1, is characterized in that, described capsicum preparation comprises chilli powder, capsicum red pigment and the capsicum resin that weight ratio is 1.8 ~ 2.4: 0.10 ~ 0.15: 0.12 ~ 0.17.
3. pickles taste flavoring as claimed in claim 1, is characterized in that, described sweetener comprises powdered sugar, dextrin and the Aspartame that weight ratio is 18 ~ 22: 1.5 ~ 5.5: 0.01 ~ 0.03.
4. pickles taste flavoring as claimed in claim 1, it is characterized in that, described freshener comprise weight ratio be 7 ~ 11: 0.4 ~ 0.8: 1.8 ~ 2.5: 2 ~ 6: 0.1 ~ 0.3 monosodium glutamate powder, disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener.
5. pickles taste flavoring as claimed in claim 1, it is characterized in that, described flavor enhancement comprise weight ratio be 7 ~ 11: 0.4 ~ 0.8: 0.4 ~ 0.8: 0.8 ~ 1.2: 0.03 ~ 0.07: 0.1 ~ 0.4 salt powder, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder.
6. pickles taste flavoring as claimed in claim 1, it is characterized in that, described anticaking agent is silica.
7. the pickles taste flavoring as described in as arbitrary in claim 1 ~ 6, it is characterized in that, by weight percentage, be made up of following component: kimchi powder 16%, powdered soy 4.6%, husky flirtatious powder 1.28%, powdered beef 8.75%, shrimp med 2%, tomato meal 2.21%, pickles essence 2%, carrot powder 1%, garlic powder 6%, garlic flavoring 0.3%, chilli powder 2.2%, capsicum red pigment 0.13%, capsicum resin 0.15%, powdered sugar 20.89%, dextrin 3.55%, Aspartame 0.01%, monosodium glutamate powder 8.87%, disodium 5 '-ribonucleotide 0.59%, high-nucleic acid yeast extract 2.27%, hydrolyzed vegetable protein 4%, local flavor freshener 0.2%, salt powder 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, malic acid 1.08%, cumin powder 0.05%, licorice powder 0.1% and silica 0.8%.
8. prepare as arbitrary in claim 1 ~ 7 as described in the method for pickles taste flavoring, it is characterized in that, comprise the steps:
S1, take each component according to formula ratio, first salt powder, sweetener and freshener are mixed, stir 15 ~ 25min;
S2, add the anticaking agent of pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio again, stir 20 ~ 30min;
S3, finally add the anticaking agent of kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic flavoring, chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, sieve after stirring 30 ~ 40min, obtain pickles taste flavoring.
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| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN107149121A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of pickles powder flavoring and preparation method thereof |
| CN110140935A (en) * | 2019-05-17 | 2019-08-20 | 广州华宝食品有限公司 | A kind of preparation method of Pickles essence |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107149121A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of pickles powder flavoring and preparation method thereof |
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| CN110140935B (en) * | 2019-05-17 | 2022-08-23 | 广州华宝食品有限公司 | Preparation method of Korean pickled vegetable essence |
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Effective date of registration: 20221109 Address after: No. 6, Dongdi Road, Xiantao City, Hubei Province, 433000 Patentee after: Hubei Huadong Food Biotechnology Co.,Ltd. Address before: 511330 Changjiang lingjijiang Industrial Development Zone, Shitan Town, Zengcheng City, Guangzhou City, Guangdong Province Patentee before: ZENGCHENG HANDYWARE SEASONING CO. |
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