CN106360598A - Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof - Google Patents
Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof Download PDFInfo
- Publication number
- CN106360598A CN106360598A CN201610717757.1A CN201610717757A CN106360598A CN 106360598 A CN106360598 A CN 106360598A CN 201610717757 A CN201610717757 A CN 201610717757A CN 106360598 A CN106360598 A CN 106360598A
- Authority
- CN
- China
- Prior art keywords
- natural
- organic acid
- powder
- nucleotide
- salt
- 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.)
- Pending
Links
- 150000007524 organic acids Chemical class 0.000 title claims abstract description 21
- 239000002773 nucleotide Substances 0.000 title claims abstract description 18
- 125000003729 nucleotide group Chemical group 0.000 title claims abstract description 18
- 235000019264 food flavour enhancer Nutrition 0.000 title abstract description 6
- 229930014626 natural product Natural products 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 66
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000003086 colorant Substances 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 53
- 241000287828 Gallus gallus Species 0.000 claims description 37
- 150000001875 compounds Chemical class 0.000 claims description 32
- 239000000796 flavoring agent Substances 0.000 claims description 29
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 26
- 239000000284 extract Substances 0.000 claims description 24
- 235000019634 flavors Nutrition 0.000 claims description 24
- 241000234282 Allium Species 0.000 claims description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 13
- 239000002671 adjuvant Substances 0.000 claims description 13
- 235000012239 silicon dioxide Nutrition 0.000 claims description 13
- 239000000377 silicon dioxide Substances 0.000 claims description 13
- 235000010493 xanthan gum Nutrition 0.000 claims description 13
- 229920001285 xanthan gum Polymers 0.000 claims description 13
- 229940082509 xanthan gum Drugs 0.000 claims description 13
- 239000000230 xanthan gum Substances 0.000 claims description 13
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 11
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 11
- 235000018889 capsanthin Nutrition 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- 235000012658 paprika extract Nutrition 0.000 claims description 11
- 239000001688 paprika extract Substances 0.000 claims description 11
- 241000238557 Decapoda Species 0.000 claims description 10
- 239000003531 protein hydrolysate Substances 0.000 claims description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000010813 municipal solid waste Substances 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract description 8
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 abstract description 5
- 239000004471 Glycine Substances 0.000 abstract description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 abstract description 3
- 235000004279 alanine Nutrition 0.000 abstract description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 abstract description 3
- 235000019583 umami taste Nutrition 0.000 abstract 4
- 239000004097 EU approved flavor enhancer Substances 0.000 abstract 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 abstract 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013896 disodium guanylate Nutrition 0.000 abstract 1
- 235000013890 disodium inosinate Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019607 umami taste sensations Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 7
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- SLIUELDPAPMQIB-IDIVVRGQSA-N [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 Chemical compound [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 SLIUELDPAPMQIB-IDIVVRGQSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 3
- 239000005445 natural material Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 description 1
- 235000012732 erythrosine Nutrition 0.000 description 1
- 239000004174 erythrosine Substances 0.000 description 1
- 229940011411 erythrosine Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229960001866 silicon dioxide Drugs 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention relates to the field of food seasoners and discloses a natural compound seasoner without organic acid or nucleotide flavor enhancers and an application thereof. The natural compound seasoner includes, by mass, 20-50% of salt, 20-50% of sugar, 5-20% of natural spices, 5-15% of natural umami materials, 0.1-0.5% of a natural colorant, and 10-49% of natural auxiliary materials. The seasoner is prepared with the natural umami materials as main umami substances, wherein direct addition of organic acid flavor enhancers (i.e. monosodium glutamate, glycine, alanine and disodium succinate) or nucleotide flavor enhancers (i.e. disodium 5'-inosinate and disodium 5'-guanylate) is avoided, so that the seasoner has a more natural and pure umami taste.
Description
Technical field
The present invention relates to food seasoning field, specially a kind of no organic acid or the interpolation of nucleotide tasty agentss is natural solid
State compound seasoner.
Background technology
With the raising of people's living standard, single, traditional flavoring agent is difficult to meet current food industry and consumption
The needs of person.Compound seasoner is to be prepared with two or more flavoring agent, is then passed through certain processing method and makes
The flavouring agent becoming.Purpose compound flavour enhancer has the characteristics that sense of taste enriches, taste composition is many, mouthfeel is complicated, not only can directly apply
In the cooking of family or catering trade or go with rice or bread, and the food industry such as instant food, meat products processing can be directly applied to and produce
In.
China is the second largest broiler production state being only second to the U.S., and Carnis Gallus domesticus are again in addition to the outer maximum consumption of meat of Carnis Sus domestica
Product.Grilled chicken has become as a kind of food that consumer is liked at present, and internationally recognizable fast food chain giant has grilled chicken wing grilled chicken
The products such as lower limb.There are some roast chicken curing materials in the market, but often excessively add some tasty agentss, cause these preserved materials
The product delicate flavour that baking goes out is rough, does not have the soft plentiful delicate flavour of food itself.
The another one defect of roast chicken curing material in the market is to adopt the pigment of synthetic in a large number (as Fructus Citri Limoniae
Huang, amaranth, carmine, newly red, erythrosine, the red, sunset yellow of temptation), essence and flavoring agent of synthetic etc..
Content of the invention
Instant invention overcomes in prior art the drawbacks described above of roast chicken curing material it is proposed that a kind of new compound seasoner,
As roast chicken curing material.I.e. the delicate flavour material of the roast chicken curing material of the present invention is mainly the fresh material material based on natural extract,
Avoid directly adding organic acid tasty agentss (as monosodium glutamate, glycine, alanine, disodium succinate) or ucleotides tasty agentss
(as 5'-inosinic acid disodium and 5'- guanosine monophosphate disodium), makes the delicate flavour of product more naturally pure.The roast chicken curing material of the present invention
It is a kind of purpose compound flavour enhancer, compounded using natural material, mainly by salt, sugar, natural flavor, natural fresh material material and natural colorants
Several groups of agent etc. is grouped into.
In the present invention, the content of described each component is the mass percent accounting for described compound seasoner gross mass.
The present invention proposes a kind of natural solid union flavouring agent, and described compound seasoner adds for no organic acid or nucleotide
Plus compound natural flavoring, or described compound seasoner is the natural roast chicken curing material that no organic acid or nucleotide add, bag
Include: salt, sugar, natural flavor, natural fresh material material, natural colorant, adjuvant；Wherein, to account for described compound seasoner total for each raw material
The mass fraction of quality is respectively as follows:
Salt 20%-50%, sugared 20%-50%, natural flavor 5%-20%, natural fresh material material 5%-15%, natural
Toner 0.1%-0.5%, adjuvant 10%-49%.
Preferably, described compound seasoner includes following components (mass fraction): salt 20%-25%, sugared 20%-35%,
Natural flavor 5%-10%, natural fresh material material 10%, natural colorant 0.1%, adjuvant 19.9%-44.9%.
It is further preferred that described compound seasoner includes following components (mass fraction): salt 20%, sugared 20%, natural
Spice 5%, natural fresh material material 10%, natural colorant 0.1%, adjuvant 44.9%；Or described compound seasoner include following
Component (mass fraction): salt 25%, sugar 35%, natural flavor 10%, natural fresh material material 10%, natural colorant 0.1%, auxiliary
Material 19.9%.
Wherein, described salt is Sal nacl.
Wherein, described sugar is sucrose；Preferably, it is Korea S's import sucrose.
Wherein, described natural flavor includes Fructus Capsici powder, Bulbus Allii powder, onion powder, Rhizoma Zingiberis Recens powder, accounts for described compound seasoner total
The mass fraction of quality is respectively as follows: Fructus Capsici powder 2%-8%, Bulbus Allii powder 1%-4%, onion powder 1%-4%, Rhizoma Zingiberis Recens powder 1%-4%；
It is preferably, Fructus Capsici powder 2%-2.5%, Bulbus Allii powder 1%-2.5%, onion powder 1%-2.5%, Rhizoma Zingiberis Recens powder 1%-2.5%；At this
In one preferred embodiment of invention, it is Fructus Capsici powder 2%, Bulbus Allii powder 1%, onion powder 1%, Rhizoma Zingiberis Recens powder 1%；The present invention's
In another preferred embodiment, it is Fructus Capsici powder 2.5%, Bulbus Allii powder 2.5%, onion powder 2.5%, Rhizoma Zingiberis Recens powder 2.5%.
Wherein, described natural fresh material material is selected from vegetable protein hydrolyzate, yeast extract, Lentinus Edodes extract, shrimp paste extraction
One or more in thing, seafood sauce extract, Thallus Porphyrae extract, trash fish extract etc..
In the present invention, described natural fresh material material is used as monosodium glutamate succedaneum: vegetable protein hydrolyzate, yeast extract, mushroom
Powder, shrimp paste extract, seafood sauce extract, Thallus Porphyrae extract, trash fish extract.
Wherein, described natural colorant includes capsanthin, Rhizoma Curcumae Longae, accounts for the ratio of the total mass fraction of described roast chicken curing material
For: capsanthin 0.05%-0.2%, Rhizoma Curcumae Longae 0.05%-0.3%；It is preferably, described capsanthin 0.05%, Rhizoma Curcumae Longae 0.05%.
Wherein, described adjuvant includes maltodextrin, silicon dioxide, xanthan gum, accounts for the matter of described compound seasoner gross mass
Amount fraction is respectively as follows: maltodextrin 8.5%-47.5%, silicon dioxide 0.5%-2%, xanthan gum 1%-5%；It is preferably, wheat
Bud dextrin 18.4%-43.4%, silicon dioxide 0.5%, xanthan gum 1%；In a preferred embodiment of the invention, described
Maltodextrin 43.4%, silicon dioxide 0.5%, xanthan gum 1%；In another preferred embodiment of the present invention, described wheat
Bud dextrin 18.4%, silicon dioxide 0.5%, xanthan gum 1%；
It is preferable that described compound seasoner includes following components (mass fraction): salt 20%, sugar 20%, plant in the present invention
Thing protolysate 5%, shrimp paste extract 5%, Fructus Capsici powder 2%, Bulbus Allii powder 1%, onion powder 1%, Rhizoma Zingiberis Recens powder 1%, capsanthin
0.05%th, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 43.4%.
It is preferable that described compound seasoner includes following components (mass fraction): salt 25%, sugar 35%, plant in the present invention
Thing protolysate 5%, shrimp paste extract 5%, Fructus Capsici powder 2.5%, Bulbus Allii powder 2.5%, onion powder 2.5%, Rhizoma Zingiberis Recens powder
2.5%th, capsanthin 0.05%, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 18.4%.
The invention allows for application in pickling Carnis Gallus domesticus for the described compound seasoner.
The beneficial effects of the present invention is, compounded using natural material and obtain described compound seasoner, including salt, sugar, sky
So spice, natural fresh material material and natural colorant etc., it is to avoid directly interpolation organic acid tasty agentss (as monosodium glutamate, glycine, third
Propylhomoserin, disodium succinate) or ucleotides tasty agentss (as 5'-inosinic acid disodium and 5'- guanosine monophosphate disodium), make the delicate flavour of product
More naturally pure.
Specific embodiment
In conjunction with specific examples below, the present invention is described in further detail.Implement the process of the present invention, condition,
Experimental technique etc., in addition to the following content specially referring to, is universal knowledege and the common knowledge of this area, and the present invention does not have
Especially limit content.
A kind of compound seasoner of the present invention is natural roast chicken curing material, including following natural material: salt, sugar, natural perfume
Pungent material, natural fresh material material, natural colorant, adjuvant；Wherein, the raw material of described roast chicken curing material accounts for the ratio of total mass fraction
For: salt 20%-50%；Sugared 20%-50%；Natural flavor 5%-20%；Natural fresh material material 5%-15%；Natural colorant
0.1%-0.5%；Adjuvant 10%-49%.
Wherein, natural flavor includes: Fructus Capsici powder 2%-8%, Bulbus Allii powder 1%-4%, onion powder 1%-4%, Rhizoma Zingiberis Recens powder
1%-4%.
Wherein, natural fresh material material is selected from vegetable protein hydrolyzate, yeast extract, Lentinus Edodes extract, shrimp paste extract, sea
One or more of fresh beans extract, Thallus Porphyrae extract, trash fish extract etc..
Wherein, natural colorant includes: capsanthin 0.05%-0.2%, Rhizoma Curcumae Longae 0.05%-0.3%.
Wherein, adjuvant includes: maltodextrin 8.5%-47.5%, silicon dioxide 0.5%-2%, xanthan gum 1%-5%.
Embodiment 1
The mass fraction preparing roast chicken curing material raw material of the present invention in the present embodiment is respectively as follows: salt 20%, sucrose 20%, plants
Thing protolysate 5%, shrimp paste extract 5%, Fructus Capsici powder 2%, Bulbus Allii powder 1%, onion powder 1%, Rhizoma Zingiberis Recens powder 1%, capsanthin
0.05%th, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 43.4%.
Weigh 7 kilograms of natural roast chicken curing materials manufactured in the present embodiment, and add 7 kg of water and stir into pasty state.Prepare to kill
100 kilograms of the whole chicken cleaning up, application roast chicken curing material above is pickled and baking, and obtained grilled chicken is except having
General golden yellow color, mouthfeel crisp outside tender inside, saline taste, sweet taste and pungent mouthfeel are properly outer, more have the natural fragrance of Carnis Gallus domesticus, and do not have
There is the uncomfortable delicate flavour flinging that general tasty agentss stimulate.It is specifically shown in the results of sensory evaluation of table 2 below.
Embodiment 2
The mass fraction preparing roast chicken curing material raw material of the present invention in the present embodiment is respectively as follows: salt 25%, sucrose 35%, plants
Thing protolysate 5%, shrimp paste extract 5%, Fructus Capsici powder 2.5%, Bulbus Allii powder 2.5%, onion powder 2.5%, Rhizoma Zingiberis Recens powder
2.5%th, capsanthin 0.05%, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 18.4%.
Weigh 7 kilograms of natural roast chicken curing materials manufactured in the present embodiment, and add 7 kg of water and stir into pasty state.Prepare handle to kill
100 kilograms of the whole chicken cleaning up well, application roast chicken curing material above is pickled and baking, and obtained grilled chicken is except tool
There are general golden yellow color, mouthfeel crisp outside tender inside, saline taste, sweet taste and pungent mouthfeel are properly outer, more have the natural fragrance of Carnis Gallus domesticus, and
There is no the uncomfortable delicate flavour flinging that general tasty agentss stimulate.It is specifically shown in the results of sensory evaluation of table 2 below.
Embodiment 3
Commercially available water roast chicken curing material is taken to do control experiment
Weigh 7 kilograms of commercially available roast chicken curing materials, and add 7 kg of water and stir into pasty state.Killing the whole chicken 100 cleaning up
Kilogram, apply the above-mentioned pasty state roast chicken curing material preparing to be pickled and baking.Obtained grilled chicken has golden yellow color, mouth
Sense crisp outside tender inside, saline taste, sweet taste and pungent mouthfeel are suitable, but delicate flavour is more obvious, the irritant delicate flavour flinging.It is specifically shown in
The results of sensory evaluation of table 2 below.
Form evaluation group by 10 food subjective appreciation professionals, to the color and luster of roasted chicken, flavour, abnormal smells from the patient and tissue shape
Four factors of state carry out subjective appreciation, and set four grades, are shown in Table 1.Subjective appreciation personnel 12h before evaluation is required not drink,
Non-smoking, not eating pungent grade stimulates food, after every one sample of subjective appreciation, collects the evaluation form of evaluating member, is counted
Analysis.
Table 1 grilled chicken subjective appreciation index
The grilled chicken results of sensory evaluation of table 2 embodiment 1～2
From table 2 it can be seen that the abnormal smells from the patient of embodiment 1 and embodiment 2 and flavour are much better than embodiment 3, this is due to used
Fresh material material be natural fresh material material, it is to avoid directly interpolation organic acid tasty agentss (as monosodium glutamate, glycine, alanine, succinic acid two
Sodium) or ucleotides tasty agentss (as 5'-inosinic acid disodium and 5'- guanosine monophosphate disodium), make the delicate flavour of product more naturally pure.
The protection content of the present invention is not limited to above example.Under the spirit and scope without departing substantially from inventive concept, this
Skilled person it is conceivable that change and advantage be all included in the present invention, and with appending claims for protect
Shield scope.
Claims (10)
1. the compound natural flavoring of a kind of no organic acid or nucleotide interpolation it is characterised in that including following components, (divide by quality
Number): salt 20%-50%, sugared 20%-50%, natural flavor 5%-20%, natural fresh material material 5%-15%, natural colorant
0.1%-0.5%, adjuvant 10%-49%.
2. no organic acid as claimed in claim 1 or nucleotide add compound natural flavoring it is characterised in that include with
Lower component (mass fraction): salt 20%-25%, sugared 20%-35%, natural flavor 5%-10%, natural fresh material material 10%, sky
So coloring agent 0.1%, adjuvant 19.9%-44.9%.
3. no organic acid as claimed in claim 1 or nucleotide add compound natural flavoring it is characterised in that include with
Lower component (mass fraction): salt 20%, sugar 20%, natural flavor 5%, natural fresh material material 10%, natural colorant 0.1%,
Adjuvant 44.9%.
4. no organic acid as claimed in claim 1 or nucleotide add compound natural flavoring it is characterised in that include with
Lower component (mass fraction): salt 25%, sugar 35%, natural flavor 10%, natural fresh material material 10%, natural colorant 0.1%,
Adjuvant 19.9%.
5. no organic acid as claimed in claim 1 or nucleotide add compound natural flavoring is it is characterised in that described sky
So spice includes following components (mass fraction): Fructus Capsici powder 2%-8%, Bulbus Allii powder 1%-4%, onion powder 1%-4%, Rhizoma Zingiberis Recenss
Powder 1%-4%.
6. as claimed in claim 1 no organic acid or nucleotide add compound natural flavoring is it is characterised in that described natural
Fresh material material carries selected from vegetable protein hydrolyzate, yeast extract, Lentinus Edodes extract, shrimp paste extract, seafood sauce extract, Thallus Porphyrae
Take one or more of thing, trash fish extract.
7. as claimed in claim 1 no organic acid or nucleotide add compound natural flavoring is it is characterised in that described natural
Coloring agent includes following components (mass fraction): capsanthin 0.05%-0.2%, Rhizoma Curcumae Longae 0.05%-0.3%.
8. as claimed in claim 1 no organic acid or nucleotide add compound natural flavoring is it is characterised in that described adjuvant
Including following components (mass fraction): maltodextrin 8.5%-47.5%, silicon dioxide 0.5%-2%, xanthan gum 1%-5%.
9. the compound natural flavoring of a kind of no organic acid or nucleotide interpolation it is characterised in that including following components, (divide by quality
Number): salt 20%, sugar 20%, vegetable protein hydrolyzate 5%, shrimp paste extract 5%, Fructus Capsici powder 2%, Bulbus Allii powder 1%, onion powder
1%th, Rhizoma Zingiberis Recens powder 1%, capsanthin 0.05%, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 43.4%；
Or, the compound natural flavoring that described no organic acid or nucleotide add includes following components (mass fraction): salt 25%,
Sugar 35%, vegetable protein hydrolyzate 5%, shrimp paste extract 5%, Fructus Capsici powder 2.5%, Bulbus Allii powder 2.5%, onion powder 2.5%, life
Rhizoma Zingiberis powder 2.5%, capsanthin 0.05%, Rhizoma Curcumae Longae 0.05%, silicon dioxide 0.5%, xanthan gum 1%, maltodextrin 18.4%.
10. the compound natural flavoring of the no organic acid as described in any one of claim 1-9 or nucleotide interpolation is being pickled
Application in Carnis Gallus domesticus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610717757.1A CN106360598A (en) | 2016-08-24 | 2016-08-24 | Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610717757.1A CN106360598A (en) | 2016-08-24 | 2016-08-24 | Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360598A true CN106360598A (en) | 2017-02-01 |
Family
ID=57879166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610717757.1A Pending CN106360598A (en) | 2016-08-24 | 2016-08-24 | Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360598A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142847A (en) * | 2018-01-31 | 2018-06-12 | 广西巴马泽成种养专业合作社 | A kind of cooking methods of chicken |
| CN108783388A (en) * | 2017-05-10 | 2018-11-13 | 青岛西苑冷冻食品有限公司 | It is a kind of to be used to pickle organic seasoning formula of deep-sea fish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026540A (en) * | 2013-03-05 | 2014-09-10 | 安琪酵母股份有限公司 | Infant seasoning and preparation method thereof |
| 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 |
| CN105831681A (en) * | 2016-03-28 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Seasoning powder |
-
2016
- 2016-08-24 CN CN201610717757.1A patent/CN106360598A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026540A (en) * | 2013-03-05 | 2014-09-10 | 安琪酵母股份有限公司 | Infant seasoning and preparation method thereof |
| CN105831681A (en) * | 2016-03-28 | 2016-08-10 | 苏州美嘉汇食品科技有限公司 | Seasoning powder |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783388A (en) * | 2017-05-10 | 2018-11-13 | 青岛西苑冷冻食品有限公司 | It is a kind of to be used to pickle organic seasoning formula of deep-sea fish and preparation method thereof |
| CN108142847A (en) * | 2018-01-31 | 2018-06-12 | 广西巴马泽成种养专业合作社 | A kind of cooking methods of chicken |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058085A (en) | Curry condiment and preparation process thereof | |
| KR101495731B1 (en) | Agent for curing fried chicken and method for curing Fried Chicken using the same | |
| CN102524818A (en) | Seasoned duck product and preparation method thereof | |
| CN102499358B (en) | Roast chicken curing material and preparation method thereof | |
| CN105123888A (en) | Canned fish and making method thereof | |
| CN104957657A (en) | Manufacturing method of Jinkui duck neck | |
| CN106343498A (en) | Sugar-free natural roasted chicken pickling material and application thereof | |
| CN101700111A (en) | Meaty flavoring | |
| CN105146593A (en) | Seasoning for braised crawfish and method for manufacturing braised crawfish | |
| CN104172046B (en) | Seasoning Herba Fimbristylis dichotomae and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN106360598A (en) | Natural compound seasoner without organic acid or nucleotide flavor enhancer and application thereof | |
| CN110089719A (en) | A kind of compound tasty agents and preparation method thereof | |
| CN106261868A (en) | A kind of gold chicken and preparation method thereof | |
| CN103689683A (en) | Spicy kelps and preparation method thereof | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN101253966A (en) | Seasoner for roasting fowl | |
| CN106343507A (en) | Whole-water-soluble natural roast chicken salting material and application thereof | |
| KR20080010772A (en) | Preparation method of natural condiments prepared by using geum kang pine tree | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN109805341A (en) | A kind of cumin hotpot condiment sauce and preparation method thereof | |
| CN108208540A (en) | The natural color protection material and preparation method of sauced duck meat product and the duck product with its preparation | |
| CN107319373A (en) | A kind of Hunan taste Spicy Salted Duck | |
| CN106690263A (en) | Method for making different special flavors of fish paste | |
| CN102771756B (en) | Shrimp roe chilli sauce and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170201 |