CN107149127A - A kind of no added monosodium glutamate compound seasoner and preparation method thereof - Google Patents
A kind of no added monosodium glutamate compound seasoner and preparation method thereof Download PDFInfo
- Publication number
- CN107149127A CN107149127A CN201610121105.1A CN201610121105A CN107149127A CN 107149127 A CN107149127 A CN 107149127A CN 201610121105 A CN201610121105 A CN 201610121105A CN 107149127 A CN107149127 A CN 107149127A
- Authority
- CN
- China
- Prior art keywords
- monosodium glutamate
- compound seasoner
- powder
- total amount
- raw material
- 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
- 235000013923 monosodium glutamate Nutrition 0.000 title claims abstract description 67
- 239000004223 monosodium glutamate Substances 0.000 title claims abstract description 67
- -1 monosodium glutamate compound Chemical class 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 62
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 37
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 35
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 32
- 235000020637 scallop Nutrition 0.000 claims abstract description 32
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 18
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 18
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 18
- 239000002773 nucleotide Substances 0.000 claims abstract description 18
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 18
- 239000004471 Glycine Substances 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 239000012138 yeast extract Substances 0.000 claims abstract description 17
- 241000238557 Decapoda Species 0.000 claims abstract description 16
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 16
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000012054 meals Nutrition 0.000 claims abstract description 16
- 241000234282 Allium Species 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 10
- 241000218636 Thuja Species 0.000 claims 1
- 239000004744 fabric Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 235000004280 healthy diet Nutrition 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 20
- 235000013330 chicken meat Nutrition 0.000 description 19
- 235000013305 food Nutrition 0.000 description 18
- 230000000694 effects Effects 0.000 description 13
- 235000011194 food seasoning agent Nutrition 0.000 description 11
- 235000001014 amino acid Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 206010033307 Overweight Diseases 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930010555 Inosine Natural products 0.000 description 2
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N quercetin Natural products C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of no added monosodium glutamate compound seasoner, it is mainly made up of following raw materials：Edible salt, white granulated sugar, maltodextrin, glucose, acid hydrolyzed vegetable protein, mushroom powder, pure chicken meal, yeast extract, the sapidity nucleotide disodium, shrimp med, scallop powder, dried scallop powder, citric acid, onion powder, glycine, it is characterised in that：There is no monosodium glutamate in described raw material.The present invention is solved without monosodium glutamate, and can realizing the delicate flavour equal with monosodium glutamate, there is provided with unique delicate flavour, mellow in taste, it is good for health, active demand of the people to healthy diet can be met, and without antioxidant, the no added monosodium glutamate compound seasoner of preservative.
Description
Technical field
The present invention relates to a kind of compound seasoner, more particularly to a kind of no added monosodium glutamate compound seasoner.
Background technology
With economical fast development and growth in the living standard, people propose to the quality of compound freshening seasoning
Higher requirement.Compound freshening seasoning mainly has chicken essence seasoning, chicken powder flavourings, fungus essence seasoning in the market
Material, fresh seasoning of vegetable etc., but contain monosodium glutamate in all these delicate flavour material components, it is impossible to meet not jealous smart consumer and
Increasingly demand of other consumers to health type delicate flavour material.
Found through research with investigation, the consumption of Chinese adult resident monosodium glutamate has certain relation with overweight.Monosodium glutamate is daily consumed
The ratio that the crowd more than 1 gram of measuring is overweight and fat is 37%, and be less than 1 gram for 28%.Monosodium glutamate is daily intaked to add up to exceed
2.2 grams, overweight risk is dramatically increased.Therefore the new of the different many taste demands of consumer can be met without monosodium glutamate by realizing
No added monosodium glutamate compound seasoner turns into the striving direction of research and development.
Yeast extract is to be used according to the regulation of Pharmacopoea Chinensis using the food yeast of rich in protein as raw material, is adopted
With the modern biotechnology new and high technology such as self-dissolving, enzymolysis, separation, concentration, after the protein in yeast cells, nucleic acid etc. are degraded
It is refined to form, a kind of soluble paste of brown color or slight yellow powdery natural product.Main component be polypeptide, amino acid,
Flavour nucleotide, B family vitamin and trace element, can play the effectively delicious taste of enhancing product, mellow sense, together in food processing
When relax product saline taste, tart flavour, the effect such as covering smell, is a kind of excellent natural flavouring.
Acid hydrolyzed vegetable protein, also known as aminoacids solution, its amino acid content are high, contain abundant amino acid, peptides chemical combination
Thing, organic acid and trace element, nucleotides, inorganic salts, carbon aquation etc., energy condensed food nutrition and delicious sense, are covered
The function of lid peculiar smell.Tasty agents is mixed with nucleotides etc. multiplication effect for it, and mouthfeel is extremely delicious, and long times of aftertaste has simultaneously
The function of light salt, covering smell, strengthens delicious and mouthfeel, improves product quality.
Mushroom have the title of " king of mountain delicacy ", is high protein, low-fat nutritional health food.Mushroom is rich in a variety of dimension lifes
Plain B, iron, potassium, vitamin D, it is possible to increase body's immunity, with anti-aging, lowering blood pressure and blood fat, norcholesterol etc.
Effect.Mushroom has 5 ' inosine acid disodiums of high content, with stronger in fresh ability.
Shrimp is nutritious, and its meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous after being ill
Food.Its main flavor is presented by the amino acid such as monosodium glutamate, IMP, GMP, and rich in glycine, alanine, proline etc.
Amino acid.
Scallop is rich in carbohydrate, protein, calcium, vitamin E etc., with brain tonic, improving eyesight, strengthening the spleen and stomach, ease constipation, suppression
Anti- knurl of cancer etc. is acted on.It contains abundant disodium succinate, also has the amino such as many glycine, alanine, asparatates
Acid, with distinctive delicate flavour itself.
Nutritional ingredient very abundant in onion, not only rich in nutrition such as potassium, vitamin C, folic acid, zinc, selenium, and cellulosics
Element, more there is two kinds of special nutriments --- Quercetin and prostaglandin A.Both special dietary materials, make onion have
A lot of other foods irreplaceable health efficacies；It can pre- anti-cancer, safeguard cardiovascular health, stimulate appetite, help
The effects such as digestion, sterilization, anti-flu.As flavoring raw material there is deodorization to remove different effect.
The content of the invention
The technical problems to be solved by the invention are that provide a kind of realized without monosodium glutamate answers with monosodium glutamate equal delicate flavour
Close freshening seasoning.The unique delicate flavour of no added monosodium glutamate compound seasoner and mellow sense, taste have a sense of hierarchy, salty fresh clearly demarcated, have
Beneficial health, can meet active demand of the people to healthy diet, and the no added monosodium glutamate class without antioxidant, preservative is combined
Flavoring
The present invention solves above-mentioned technical problem by the following technical programs：
The invention provides a kind of no added monosodium glutamate compound seasoner, it is mainly made up of following raw materials, its composition composition
For by weight：20-40 parts of edible salt, 8-12 parts of white granulated sugar, 10-15 parts of maltodextrin, 5-12 parts of glucose, sour hydrolyzing plant
3-8 parts of albumen, 3-7 parts of mushroom powder, pure chicken meal 3-6 parts, 3-6 parts of yeast extract, 1-5 parts of 5 ' the sapidity nucleotide disodium, shrimp
1-3 parts of powder, 1-3 parts of scallop powder, 1-3 parts of dried scallop powder, 0.1-2 parts of citric acid, 0.1-2 parts of onion powder, 0.01-0.1 parts of glycine.
In the present invention, described edible salt is the saline taste raw material commonly used in field of food.The consumption of described edible salt is most
That good is the 20-40% in the raw material total amount.
In the present invention, described white granulated sugar is the sweetener commonly used in field of food.Compound tune of the white granulated sugar in the present invention
It is main sweet ingredient in taste substance, salty fresh mouthfeel, the increase soft degree of compound seasoner and the sense of equilibrium can be balanced, with deodorization
The greasy effect of solution.The consumption of described white granulated sugar is it is still further preferred that in the 8-12% of the raw material total amount.
In the present invention, described maltodextrin is the filler commonly used in field of food.Maltodextrin is answered the present invention's
It is main filler to close in flavoring, being capable of equilibrium product mouthfeel.The consumption of described maltodextrin is it is still further preferred that described
The 10-15% of raw material total amount.
In the present invention, described glucose is the sweetener commonly used in field of food.Compound tune of the glucose in the present invention
It is main sweet ingredient in taste substance, salty fresh mouthfeel can be strengthened, balances mouthfeel.Glucose is used as the raw material in compound seasoner
Maillard reaction, increase end product meat flavour and fragrance can occur with other amino acid in terminal food.Described glucose
Consumption it is still further preferred that the 5-12% of the total amount in the raw material.
In the present invention, described acid hydrolyzed vegetable protein is, using defatted soybean as primary raw material, to be hydrolyzed through hydrochloric acid, in alkali
With, then add that the auxiliary materials such as salt, maltodextrin are spray-dried to be formed.Containing abundant amino acid and polypeptide, the present invention's
It is main in fresh composition in compound seasoner, increases delicate flavour before compound seasoner.Detailed preparation method is write exactly, such as what
Acid, how much is pH, and how long the consumption of described acid hydrolyzed vegetable protein is it is still further preferred that the 3- of the total amount in the raw material for hydrolysis
8%.
In the present invention, described mushroom powder contains 5 ' inosine acid disodiums of high content, in the compound seasoner of the present invention
Be it is main be in fresh composition.The consumption of described mushroom powder is it is still further preferred that the 3-7% of the total amount in above-mentioned raw materials.
In the present invention, described pure chicken meal is rich in chicken protoplasm nutrition, freshly-slaughtered poultry mellowness, original flavor elite, with strong
Fresh and sweet taste, natural chicken fat are fragrant, and chicken is fragrant, meat is fragrant, be in the compound seasoner of the present invention main delicate flavour composition and meat it is fragrant into
Point, increase mellow sense and the sense of equilibrium of compound seasoner.The consumption of described pure chicken meal is it is still further preferred that in the total of above-mentioned raw materials
The 3-6% of amount.
In the present invention, described yeast extract is wide variety of raw-food material in field of food, in answering for the present invention
It is main in fresh composition to close in flavoring, increases delicate flavour and savoury after compound seasoner.The consumption of described yeast extract
It is still further preferred that the 3-6% of the total amount in the raw material.
In the present invention, 5 ' described the sapidity nucleotide disodiums are IMP (IMP) and 5'-GMP2Na
The weight ratio of the mixture of (6MP), wherein IMP and 5'-GMP2Na is 1: 1.5 ' the sapidity nucleotide disodiums
It is main in fresh composition in the compound seasoner of the present invention, increases delicate flavour after compound seasoner.5 ' described flavor nucleosides
The consumption of acid disodium is it is still further preferred that the 1-5% of the total amount in described raw material.
In the present invention, described shrimp med is field of food convenient source, is played in the compound seasoner of the present invention in fresh
Effect.The consumption of described shrimp med is it is still further preferred that the 1-3% of the total amount in above-mentioned raw materials.
In the present invention, described scallop powder is field of food convenient source, plays in the compound seasoner of the present invention and is in
Fresh effect.The consumption of described scallop powder is it is still further preferred that the 1-3% of the total amount in above-mentioned raw materials.
In the present invention, described dried scallop powder is field of food convenient source, also known as amber glass acid disodium, is that seafood is in fresh master
Reason is wanted, is played in the compound seasoner of the present invention in fresh effect.The consumption of described dried scallop powder is it is still further preferred that above-mentioned
Total amount 1-3%.
In the present invention, described citric acid is food convenient source, and acid adjustment is played in the compound seasoner of the present invention and is made
With with white granulated sugar collocation using increase in fresh effect and the sense of equilibrium.The consumption of described citric acid is it is still further preferred that above-mentioned total
The 0.1-2% of amount.
In the present invention, described onion powder is food convenient source, plays deodorization in the compound seasoner of the present invention and removes
Different effect.The consumption of described onion powder is it is still further preferred that in the 0.1-2%. of above-mentioned total amount
In the present invention, described glycine is food convenient source, is that seafood is in fresh main cause, in answering for the present invention
Close and played in flavoring in fresh effect.The consumption of described glycine is it is still further preferred that in the 0.01-0.1% of above-mentioned total amount.
The preparation method of no added monosodium glutamate compound seasoner as described above, its step is as follows：
(1) pretreatment of raw material：Respectively by edible salt, white granulated sugar, monosodium glutamate, mushroom, dried scallop powder, citric acid crush after and mistake
40 eye mesh screens, by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp med, scallop powder, be in
Flavor nucleotide disodium, onion powder, glycine cross 40 eye mesh screens respectively,
(2) by recipe requirements first by the edible salt of pretreatment, white granulated sugar, monosodium glutamate, dried scallop powder, citric acid, perfume (or spice) in step (1)
Well mixed 2-3 minutes of mushroom powder, then by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp
Powder, scallop powder, the sapidity nucleotide disodium, onion powder, glycine are added in mixer, are well mixed 4-6 minutes,
(3) mixed material in step (2) is crossed into 40 eye mesh screens, and packs 500 grams one bag.
The advantages of the present invention are：
1st, the salty fresh protrusion of no added monosodium glutamate flavoring of the invention, mellow in taste, savoury are long.This product is mainly using natural
Material makes, and not only health will not be impacted, and add the nutrition of food in itself.The no added monosodium glutamate seasoning
During material is available for going with rice or bread, cooking.
2nd, the no added monosodium glutamate method for preparing flavoring of this product is simple, it is easy to industrialized production, the delicate flavour with uniqueness, always
It is few all suitable, it disclosure satisfy that the demand that people are pursued healthy diet and delicate flavour.
Embodiment
Below by specific embodiment, the invention will be further described, but the present invention is not limited in described embodiment
Among scope.
Percentage in following embodiments is all the weight of the raw material gross weight relative to no added monosodium glutamate compound seasoner
Percentage.
The formula of the no added monosodium glutamate compound seasoner of embodiment 1 is as follows：
Edible salt 38%, white granulated sugar 12%, maltodextrin 12%, glucose 8%, acid hydrolyzed vegetable protein 5%, mushroom powder
5%, pure chicken meal 4.5%, the yeast extract (place of production：Angel Yeast Co., Ltd) 4.5%, the sapidity nucleotide disodium
3.5%, shrimp med 2.5%, scallop powder 2.5%, dried scallop powder 1.5%, citric acid 0.5%, onion powder 0.42%, glycine 0.08%
The preparation method of described no added monosodium glutamate compound seasoner, is specifically carried out as follows：
(1) pretreatment of raw material：Respectively by edible salt, white granulated sugar, monosodium glutamate, mushroom, dried scallop powder, citric acid crush after and mistake
40 eye mesh screens, by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp med, scallop powder, be in
Flavor nucleotide disodium, onion powder, glycine cross 40 eye mesh screens respectively.
(2) by recipe requirements first by the edible salt of pretreatment, white granulated sugar, monosodium glutamate, dried scallop powder, citric acid, perfume (or spice) in step (1)
Well mixed 2 minutes of mushroom powder, then by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp
Powder, scallop powder, the sapidity nucleotide disodium, onion powder, glycine are added in mixer, are well mixed 4 minutes,
(3) mixed material in step (2) is crossed into 40 eye mesh screens, and packs 500 grams one bag.
The formula of the no added monosodium glutamate compound seasoner of embodiment 2 is as follows：
Edible salt 38%, white granulated sugar 12%, maltodextrin 10%, glucose 8%, acid hydrolyzed vegetable protein 6%, mushroom powder
5%, pure chicken meal 4.5%, the yeast extract (place of production：Angel Yeast Co., Ltd) 4.5%, the sapidity nucleotide disodium
3.5%, shrimp med 3%, scallop powder 3%, dried scallop powder 1.5%, citric acid 0.5%, onion powder 0.42%, glycine 0.08%
Use the preparation method in embodiment 1 that no added monosodium glutamate compound seasoner is made according to above-mentioned formula.
The formula of the no added monosodium glutamate compound seasoner of embodiment 3 is as follows：
Edible salt 38%, white granulated sugar 10%, maltodextrin 10.7%, glucose 8%, acid hydrolyzed vegetable protein 6%, mushroom
Powder 5%, pure chicken meal 4.5%, the yeast extract (place of production：Angel Yeast Co., Ltd) 5%, the sapidity nucleotide disodium
4%, shrimp med 3%, scallop powder 3%, dried scallop powder 1.5%, citric acid 0.5%, onion powder 0.72%, glycine 0.08%
Use the preparation method in embodiment 1 that no added monosodium glutamate compound seasoner is made according to above-mentioned formula.
Effect example 1
No added monosodium glutamate compound seasoner that the embodiment of the present invention is made, commercially available chicken essence seasoning, commercially available monosodium glutamate,
No added monosodium glutamate flavoring (as control) is not added with to be cooked according to following menu.Select 6 flavoring professional and technical personnel
Subjective appreciation group is constituted, subjective appreciation is carried out to dish from delicate flavour, savoury under 20 DEG C of room temperature, available light, using 5 points
Point system, progress integrates marking, takes its average value, evaluation result such as table 1.
Methods of marking：
Delicate flavour：Extremely fresh 5 points, fresh 3 points, delicate flavour is general or without 1 point；
Savoury：Strong 5 points of savoury, preferable 3 points of savoury, savoury is general or without 1 point.
Menu：
In pot plus salad oil is appropriate, 200 grams of the celery fourth that addition was copied with water, appropriate salt and 6 grams of left sides are then added
Right above-mentioned three kinds of flavorings.By no added monosodium glutamate compound seasoner and the commercially available chicken essence seasoning of the present invention, commercially available
Monosodium glutamate subjective appreciation is carried out to delicate flavour and savoury respectively, organoleptic analysis's evaluation form is shown in Table 1 respectively.
The subjective appreciation table of table 1.
As can be seen from the above table, add no added monosodium glutamate compound seasoner and commercially available chickens' extract of the invention, commercially available monosodium glutamate it is fresh
Taste and savoury be not prior to adding flavoring.In terms of delicate flavour, no added monosodium glutamate compound seasoner and chicken essence seasoning gap
Less, do not add flavoring strong than monosodium glutamate and；In terms of savoury, no added monosodium glutamate compound seasoner is than chicken essence seasoning and monosodium glutamate
Savoury is advantageous.
Claims (18)
1. a kind of no added monosodium glutamate compound seasoner, it is mainly made up of following raw materials：Edible salt, white granulated sugar, maltodextrin, Portugal
It is grape sugar, acid hydrolyzed vegetable protein, mushroom powder, pure chicken meal, yeast extract, the sapidity nucleotide disodium, shrimp med, scallop powder, dry
Bei Su, citric acid, onion powder, glycine；Without monosodium glutamate in component.
2. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：The consumption of described edible salt is institute
The 20-40% for the raw material total amount stated.
3. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：The consumption of described white granulated sugar is institute
The 8-12% for the raw material total amount stated.
4. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：The consumption of described maltodextrin is
The 10-15% of described raw material total amount.
5. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：The consumption of described glucose is institute
The 8-12% for the raw material total amount stated.
6. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described acid hydrolyzed vegetable protein is
The 3-8% of described raw material total amount.
7. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described mushroom powder is described original
Expect the 3-7% of total amount.
8. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described pure chicken meal is described
The 3-6% of raw material total amount.
9. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described yeast extract is described
Raw material total amount 3-6%.
10. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described the sapidity nucleotide disodium
It is the 1-5% of described raw material total amount.
11. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described shrimp med is described original
Expect the 1-3% of total amount.
12. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described scallop powder is described
The 1-3% of raw material total amount.
13. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described dried scallop powder is described
The 1-3% of raw material total amount.
14. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described citric acid is described
The 0.1-2% of raw material total amount.
15. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described onion powder is described
The 0.1-2% of raw material total amount.
16. no added monosodium glutamate compound seasoner as claimed in claim 1, it is characterised in that：Described glycine is described
The 0.01-0.1% of raw material total amount.
17. a kind of preparation method of no added monosodium glutamate compound seasoner as any one of claim 1-16, its feature
It is that it comprises the steps：
(1) pretreatment of raw material：Respectively by edible salt, white granulated sugar, monosodium glutamate, mushroom, dried scallop powder, citric acid crush after and cross 40 mesh
Screen cloth, by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp med, scallop powder, flavor core
Thuja acid disodium, onion powder, glycine cross 40 eye mesh screens respectively.
(2) by recipe requirements first by the edible salt of pretreatment, white granulated sugar, monosodium glutamate, dried scallop powder, citric acid, mushroom powder in step (1)
Well mixed 2-3 minutes, then by maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp med,
Scallop powder, the sapidity nucleotide disodium, onion powder, glycine are added in mixer, are well mixed 4-6 minutes,
(3) mixed material in step (2) is crossed into 40 eye mesh screens, and packs 500 grams one bag.
18. the preparation method of no added monosodium glutamate compound seasoner as claimed in claim 17, it is characterised in that：In step (1)
40 eye mesh screens are also crossed after edible salt, white granulated sugar, monosodium glutamate, mushroom, dried scallop powder, citric acid are crushed；Maltodextrin, glucose, acid
Hydrolyzed vegetable protein, pure chicken meal, yeast extract, shrimp med, scallop powder, the sapidity nucleotide disodium, onion powder, glycine difference
Cross 40 eye mesh screens；
The time first mixed described in step (2) is 2-3 minutes, and the time mixed afterwards is 4-6 minutes；
Finished product described in step (3) crosses grit number for 40 mesh, and packing specification is 500 grams one bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121105.1A CN107149127A (en) | 2016-03-04 | 2016-03-04 | A kind of no added monosodium glutamate compound seasoner and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121105.1A CN107149127A (en) | 2016-03-04 | 2016-03-04 | A kind of no added monosodium glutamate compound seasoner and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107149127A true CN107149127A (en) | 2017-09-12 |
Family
ID=59792439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610121105.1A Pending CN107149127A (en) | 2016-03-04 | 2016-03-04 | A kind of no added monosodium glutamate compound seasoner and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107149127A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719929A (en) * | 2018-05-30 | 2018-11-02 | 郭香春 | Spicy soup soup bottom material and preparation method thereof |
| CN108936522A (en) * | 2018-07-17 | 2018-12-07 | 内蒙古蒙菇农牧业科技有限公司 | Mushroom seasoning without sodium glutamate and its preparation method and application |
| CN109619521A (en) * | 2018-11-15 | 2019-04-16 | 魏义申 | A kind of composite seasoning powder of Cardia Salt |
| CN111067078A (en) * | 2019-12-25 | 2020-04-28 | 北京翰祺食品配料有限公司 | A freshener for replacing partial monosodium glutamate and its preparation method |
| CN112006258A (en) * | 2020-09-17 | 2020-12-01 | 重庆双鲜食品有限公司 | Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof |
| CN114568670A (en) * | 2020-12-01 | 2022-06-03 | 上海大山合菌物科技股份有限公司 | Mushroom essence and preparation method thereof |
| CN114668134A (en) * | 2020-12-24 | 2022-06-28 | 安琪酵母股份有限公司 | Monosodium glutamate-free flavor enhancer and preparation method thereof |
| CN115299589A (en) * | 2022-07-21 | 2022-11-08 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of boletus lanocellatus fine powder and seasoning powder |
| CN116035188A (en) * | 2022-10-25 | 2023-05-02 | 四川桑乖乖食品科技有限公司 | Peptide fresh flavoring agent and preparation method thereof |
| CN117281244A (en) * | 2022-06-17 | 2023-12-26 | 安琪酵母股份有限公司 | Composite protein freshness-enhancing base material and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103621969A (en) * | 2013-12-10 | 2014-03-12 | 湖北仕外田源生态农业有限公司 | Potato food seasoning |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
-
2016
- 2016-03-04 CN CN201610121105.1A patent/CN107149127A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN103621969A (en) * | 2013-12-10 | 2014-03-12 | 湖北仕外田源生态农业有限公司 | Potato food seasoning |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719929A (en) * | 2018-05-30 | 2018-11-02 | 郭香春 | Spicy soup soup bottom material and preparation method thereof |
| CN108936522A (en) * | 2018-07-17 | 2018-12-07 | 内蒙古蒙菇农牧业科技有限公司 | Mushroom seasoning without sodium glutamate and its preparation method and application |
| CN109619521A (en) * | 2018-11-15 | 2019-04-16 | 魏义申 | A kind of composite seasoning powder of Cardia Salt |
| CN109619521B (en) * | 2018-11-15 | 2022-01-18 | 魏义申 | Low-sodium salt composite seasoning powder |
| CN111067078A (en) * | 2019-12-25 | 2020-04-28 | 北京翰祺食品配料有限公司 | A freshener for replacing partial monosodium glutamate and its preparation method |
| CN112006258A (en) * | 2020-09-17 | 2020-12-01 | 重庆双鲜食品有限公司 | Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof |
| CN114568670A (en) * | 2020-12-01 | 2022-06-03 | 上海大山合菌物科技股份有限公司 | Mushroom essence and preparation method thereof |
| CN114668134A (en) * | 2020-12-24 | 2022-06-28 | 安琪酵母股份有限公司 | Monosodium glutamate-free flavor enhancer and preparation method thereof |
| CN117281244A (en) * | 2022-06-17 | 2023-12-26 | 安琪酵母股份有限公司 | Composite protein freshness-enhancing base material and preparation method and application thereof |
| CN115299589A (en) * | 2022-07-21 | 2022-11-08 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of boletus lanocellatus fine powder and seasoning powder |
| CN116035188A (en) * | 2022-10-25 | 2023-05-02 | 四川桑乖乖食品科技有限公司 | Peptide fresh flavoring agent and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107149127A (en) | A kind of no added monosodium glutamate compound seasoner and preparation method thereof | |
| CN102366076B (en) | Fungus essence and manufacturing method thereof | |
| CN106261774A (en) | A kind of preparation method of the peppery bar of beef flavour | |
| CN104957575B (en) | Crab cream powder and preparation method thereof | |
| CN102960710A (en) | Seafood mushroom seasoning sauce and preparation method thereof | |
| CN102845728B (en) | Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| KR102234598B1 (en) | Preparation method of webfoot octopus sauce using deep ocean water and webfoot octopus sauce thereof | |
| CN103181534A (en) | Fish soup compound condiment and preparation method thereof | |
| CN103385457A (en) | Grassland white-mushroom sauce | |
| CN103637098B (en) | Instant soybean protein puffed food | |
| CN103181538A (en) | Preparation method of lentinus edodes soup | |
| CN107927715A (en) | A kind of mushroom chicken tartar sauce and preparation method thereof | |
| CN104738581A (en) | Low-salt pleurotus eryngii seasoning sauce and preparation method thereof | |
| KR20020039526A (en) | Seafood scene and its manufacturing method | |
| KR20100035255A (en) | Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| CN110393283A (en) | The preparation method of beef soup condiment | |
| RU2297164C1 (en) | Salad from sargasso weed | |
| KR100741041B1 (en) | Steamed dumplings comprising leaves of green tea and their preparations | |
| KR102535657B1 (en) | Tteokbokki meal kit using a stock package and its manufacturing method | |
| KR101633714B1 (en) | Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method | |
| KR101565514B1 (en) | Damppuk chapter containing shiitake and its manufacturing method | |
| CN108783390A (en) | A kind of paste flavor seasoning and preparation method thereof | |
| KR102257520B1 (en) | Method for producing WOOBOCKTOJANGTANG using abalone and winter cabbage | |
| KR102693560B1 (en) | Vegetable seasoning powder composition and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |
Application publication date: 20170912 |
|
| WD01 | Invention patent application deemed withdrawn after publication |