CN104905200B - A kind of pickles taste flavoring and preparation method thereof - Google Patents
A kind of pickles taste flavoring and preparation method thereof Download PDFInfo
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- CN104905200B CN104905200B CN201510280687.3A CN201510280687A CN104905200B CN 104905200 B CN104905200 B CN 104905200B CN 201510280687 A CN201510280687 A CN 201510280687A CN 104905200 B CN104905200 B CN 104905200B
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Abstract
A kind of pickles taste flavoring and preparation method thereof.The invention discloses a kind of pickles taste flavoring, it includes following component：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%.Pickles taste flavoring of the present invention has the Pickles flavour of bright characteristic, and rich in taste is vinegar-pepper good to eat；Dispensing is complete, easy to use；Long shelf-life, stay in grade can be widely applied to various soup stocks, the cooking, sauce bag, vegetarian diet, facilitate leisure food, dilated food etc..
Description
Technical field
The present invention relates to food flavor and its processing technology field, and in particular to a kind of pickles taste flavoring and its preparation
Method.
Background technology
In recent years, with the introducing of Korean Culture, one great Han Chao is caused at home, compatriots are in every respect
Advocate the culture of South Korea, such as Korean foods, businessman widelys popularize various Korean foods also with this burst of trend, allow people's foot not
Going out family can just taste the cuisines of South Korea.It is the most well-known with the Pickles of unique genuine flavour in South Korea's cuisines.
Pickles delicious food is tasty and refreshing, vinegar-pepper appetizing, deep to be pursued and liked by people.But want to taste Pickles
Flavour, one can be to go to eating and drinking establishment, but Korean style eating and drinking establishment is not at home extremely to popularize；Two can be that oneself salts down
System, but be intended to pickle the delicious Pickles of an altar, the raw material that it needs is various, and raw material might not be in state
Inside bought, at the same pickle Pickles it is cumbersome, also take.Therefore Pickles flavour is chased after in order to meet people
Ask, businessman is proposed the food with Pickles flavour, this based food such as Pickles taste potato chips, Pickles taste popcorn chicken
The flavoring of middle Pickles taste plays a major role, and the quality of flavoring directly affects the local flavor of food.
Chinese patent CN 102599211B disclose a kind of salty cake of chenchalok, with pickles as main material, take appropriate bubble
Dish, is first shredded, and squeezes out its internal juice；Added in the pickles for squeeze out juice at least by salt, green onion, ginger and garlic mixture,
The flavoring that cooking wine, vinegar, soy sauce, pimiento and pepper are mixed.It is for the salty cake is designed that flavoring is disclosed in the patent
, in being not appropriate for promoting the use of other food.
Therefore, it is necessary to study a kind of Pickles flavour with bright characteristic, dispensing is complete, easy to use, can be wide
The general pickles taste flavoring for being applied to various food.
The content of the invention
It is an object of the invention to provide a kind of Pickles flavour with bright characteristic, various foods are can be widely applied to
The pickles taste flavoring of product, while present invention also offers a kind of method for preparing the pickles taste flavoring simple to operate.
To achieve these goals, present invention employs following technical scheme：
A kind of pickles taste flavoring, by weight percentage, including following component：Kimchi powder 14 ~ 18%, powdered soy 3 ~
7%th, 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
It is powder 4 ~ 8%, garlic flavoring 0.1 ~ 1%, capsicum preparation 2 ~ 4%, sweetener 22 ~ 25%, freshener 14 ~ 18%, flavor enhancement 10 ~ 14%, anti-
Knot agent 0.5 ~ 1%.
Preferably, the capsicum preparation includes that weight ratio is 1.8 ~ 2.4: 0.10~0.15 :0.12 ~ 0.17 capsicum
Powder, capsicum red pigment and capsicum resin.
Preferably, the sweetener includes that weight ratio is 18 ~ 22: 1.5~5.5 :0.01 ~ 0.03 powdered sugar, dextrin
And Aspartame.
Preferably, the freshener includes that weight ratio is 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, the flavor enhancement includes that weight ratio is 7 ~ 11: 0.4~0.8 : 0.4~0.8 : 0.8~1.2 :
0.03~0.07 :0.1 ~ 0.4 salt fines, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder.
Preferably, the anticaking agent is silica.
As the preferred embodiment of the present invention, the pickles taste flavoring, by weight percentage, by following component group
Into：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%th, carrot powder 1%, garlic powder 6%, garlic flavoring 0.3%, chilli powder 2.2%, capsicum red pigment 0.13%, capsicum resin 0.15%, white
Icing Sugar 20.89%, dextrin 3.55%, Aspartame 0.01%, monosodium glutamate powder 8.87%, the extracting of disodium 5 '-ribonucleotide 0.59%, high-nucleic acid yeast
Thing 2.27%, hydrolyzed vegetable protein 4%, local flavor freshener 0.2%, salt fines 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, apple
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 following steps：
S1, each component is weighed according to formula ratio, first mix salt fines, sweetener and freshener, stir 15 ~ 25min；
S2, the anticaking agent for adding pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio, stirring 20 ~
30min；
S3, it is eventually adding kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic
The anticaking agent of essence, chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, stirring 30 ~
Sieved after 40min, obtain final product pickles taste flavoring.
Pickles taste flavoring of the present invention is helped with powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal with kimchi powder as major ingredient
With carrot powder highlighting the flavour and abundant mouthfeel of pickles；Again with spices such as garlic powder, capsicum preparation, cumin powder, licorice powders
To coordinate fragrance, Enhanced feature local flavor, while assigning flavoring good color and luster；Sweetener and salt fines, citric acid powder, vinegar powder and
Malic acid is combined with seasoning so that flavoring is salty comfortable suitable, vinegar-pepper good to eat；Freshener and less pickles essence and garlic are used again
Essence, gives full expression to major ingredient fragrance, reduces peculiar smell, makes flavoring mouthfeel more true to nature, plentiful.So, each component association of the present invention
Adjust, obtain the Pickles flavour with bright characteristic, rich in taste, vinegar-pepper good to eat pickles taste flavoring.
Therefore, compared with prior art, advantage of the invention is that：
Pickles taste flavoring of the present invention has a Pickles flavour of bright characteristic, rich in taste, and vinegar-pepper good to eat, taste is dense
It is strongly fragrant；Dispensing is complete, easy to use；Long shelf-life, stay in grade can be widely applied to various soup stocks, the cooking, sauce bag, vegetarian diet, side
Just leisure food, dilated food etc..And the preparation method of this pickles taste flavoring is simple, and preparation condition is wanted without harshness
Ask, be easy to operation, can be applicable.
Specific embodiment
The present invention is further described below by way of specific embodiment, but the present invention is not limited only to following examples.
The scope of the invention is interior or is not departing from present disclosure, spirit and scope, to pickles taste flavoring of the present invention
Be improved appropriately, replacement function identical component, it will become apparent to those skilled in the art that they all by
It is considered as and is included within the scope of the invention.
The producer of constituent part and article No./specification information are as follows in the embodiment of the present invention 1 ~ 3：
Embodiment 1, pickles taste flavoring of the present invention and its preparation
Formula：By weight percentage, it is 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%, capsicum
Powder 2.2%, capsicum red pigment 0.13%, capsicum resin 0.15%, powdered sugar 20.89%, dextrin 3.55%, Aspartame 0.01%, taste
Fine powder 8.87%, disodium 5 '-ribonucleotide 0.59%, high-nucleic acid yeast extract 2.27%, hydrolyzed vegetable protein 4%, local flavor freshener
0.2%th, salt fines 9.85%, citric acid powder 0.57%, vinegar powder 0.55%, malic acid 1.08%, cumin powder 0.05%, licorice powder 0.1% and two
Silica 0.8%.
Prepare：S1, each component is weighed according to formula ratio, first by salt fines, powdered sugar, dextrin, Aspartame, monosodium glutamate powder,
The mixing of disodium 5 '-ribonucleotide, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener, stirs 20min；
S2, the silica for adding pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio, stir 25min；
S3, it is eventually adding kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic
The silica of essence, chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, stirs 30min
After sieve, obtain final product pickles taste flavoring.
Embodiment 2, pickles taste flavoring of the present invention and its preparation
Formula：By weight percentage, it is made up of following component：Kimchi powder 14%, powdered soy 6.8%, husky flirtatious powder 0.5%, ox
Digested tankage 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%.
The capsicum preparation is 1.8 by weight ratio: 0.15 :0.12 chilli powder, capsicum red pigment and capsicum tree
Fat is constituted.
The sweetener is 18 by weight ratio: 5.5 :0.01 powdered sugar, dextrin and Aspartame composition.
The freshener is 7 by weight ratio: 0.8 : 1.8 : 6 :0.1 monosodium glutamate powder, disodium 5 '-ribonucleotide, nucleic acid high
Yeast extract, hydrolyzed vegetable protein and local flavor freshener composition.
The flavor enhancement is 7 by weight ratio: 0.8 : 0.4 : 1.2 : 0.03 :0.1 salt fines, citric acid powder,
Vinegar powder, malic acid, cumin powder and licorice powder composition.
Preparation method is with embodiment 1.
Embodiment 3, pickles taste flavoring of the present invention and its preparation
Formula：By weight percentage, it is made up of following component：Kimchi powder 18%, powdered soy 3%, husky flirtatious powder 2%, powdered beef
6%th, shrimp med 4%, tomato meal 4%, pickles essence 1%, carrot powder 2%, garlic powder 4%, garlic flavoring 1%, capsicum preparation 4%, sweetener
22%th, freshener 18%, flavor enhancement 10%, silica 1 %.
The capsicum preparation is 2.4 by weight ratio: 0.10 :0.17 chilli powder, capsicum red pigment and capsicum tree
Fat is constituted.
The sweetener is 22 by weight ratio: 1.5 :0.03 powdered sugar, dextrin and Aspartame composition.
The freshener is 11 by weight ratio: 0.4 : 2.5 : 2 :0.3 monosodium glutamate powder, disodium 5 '-ribonucleotide, core high
Acid leaven extract, hydrolyzed vegetable protein and local flavor freshener composition.
The flavor enhancement is 11 by weight ratio: 0.4 : 0.8 : 0.8 : 0.07 :0.4 salt fines, citric acid powder,
Vinegar powder, malic acid, cumin powder and licorice powder composition.
Preparation method is with embodiment 1.
Test example one
The pickles taste flavoring that embodiment 1 ~ 3 is made is applied in potato chips, and the Pickles taste potato bought on the market
Piece（Control group）Taste tests are done, various tastes are tasted by 30 volunteers, wherein,（+）Expression is liked,（—）Expression is not liked
Vigorously, as a result such as table 1 below：
Table 1, sensory test table
By test example one, pickles taste flavoring prepared by this method is advantageous in terms of mouthfeel, real wherein
Apply the mouthfeel of example 1 preferably, obtain the accreditation of nearly all taster.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to model of the invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, this area ordinary skill technical staff is to skill of the invention
Various modifications and improvement that art scheme is made, all should fall within the protection domain of claims of the present invention determination.
Claims (4)
1. a kind of pickles taste flavoring, it is characterised in that by weight percentage, be made up of following component：Kimchi powder 14~
18%th, powdered soy 3~7%, husky flirtatious powder 0.5~2%, powdered beef 6~9%, shrimp med 1~4%, tomato meal 1~4%, pickles are fragrant
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% and anticaking agent 0.5~1%；
The capsicum preparation includes that weight ratio is 1.8~2.4:0.10~0.15:0.12~0.17 chilli powder, capsicum red pigment
And capsicum resin；
The sweetener includes that weight ratio is 18~22:1.5~5.5:0.01~0.03 powdered sugar, dextrin and A Siba
It is sweet；
The freshener includes that weight ratio is 7~11:0.4~0.8:1.8~2.5:2~6:0.1~0.3 monosodium glutamate powder, nucleosides
Acid disodium, high-nucleic acid yeast extract, hydrolyzed vegetable protein and local flavor freshener；
The flavor enhancement includes that weight ratio is 7~11:0.4~0.8:0.4~0.8:0.8~1.2:0.03~0.07:0.1~
0.4 salt fines, citric acid powder, vinegar powder, malic acid, cumin powder and licorice powder.
2. pickles taste flavoring as claimed in claim 1, it is characterised in that the anticaking agent is silica.
3. pickles taste flavoring as claimed in claim 2, it is characterised 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 are fragrant
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%th, 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 fines 9.85%, citric acid powder
0.57%th, vinegar powder 0.55%, malic acid 1.08%, cumin powder 0.05%, licorice powder 0.1% and silica 0.8%.
4. a kind of method of the pickles taste flavoring prepared as described in claims 1 to 3 is any, it is characterised in that including as follows
Step：
S1, each component is weighed according to formula ratio, first mix salt fines, sweetener and freshener, stir 15~25min；
S2, the anticaking agent for adding pickles essence, capsicum red pigment, capsicum resin and 1/2 formula ratio, stir 20~30min；
S3, be eventually adding kimchi powder, powdered soy, husky flirtatious powder, powdered beef, shrimp med, tomato meal, carrot powder, garlic powder, garlic flavoring,
The anticaking agent of chilli powder, citric acid powder, vinegar powder, malic acid, cumin powder, licorice powder and 1/2 formula ratio, after 30~40min of stirring
Sieving, obtains final product pickles taste flavoring.
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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 |
| 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 |
| 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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| KR101383587B1 (en) * | 2011-11-22 | 2014-04-11 | 주식회사농심 | Method to produce Kimchi, using low-temperature evaporated Chinese cabbage-extract and radish-extract |
| CN102551008B (en) * | 2012-01-12 | 2013-07-10 | 四川天成食品有限公司 | Chinese-style pickle, preparation method and special seasoning liquid formula |
| US20140127380A1 (en) * | 2012-11-06 | 2014-05-08 | Se Gyoung Shin | Method of preparing kimchi source |
| CN103609947B (en) * | 2013-11-14 | 2015-05-20 | 西华大学 | Preparation method of instant low-salt kimchi powder |
| CN103907853B (en) * | 2014-04-18 | 2016-09-28 | 连城田园食品厂 | A kind of processing method of multi-flavour low sugar delicious and crisp Rhizoma Dioscoreae esculentae silver |
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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. |