CN109349595A - Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof - Google Patents
Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof Download PDFInfo
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- CN109349595A CN109349595A CN201811444013.2A CN201811444013A CN109349595A CN 109349595 A CN109349595 A CN 109349595A CN 201811444013 A CN201811444013 A CN 201811444013A CN 109349595 A CN109349595 A CN 109349595A
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- instant noodles
- monosodium glutamate
- meat
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Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 32
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 28
- 235000013409 condiments Nutrition 0.000 title claims abstract description 25
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 title claims abstract description 24
- 235000013923 monosodium glutamate Nutrition 0.000 title claims abstract description 24
- 239000004223 monosodium glutamate Substances 0.000 title claims abstract description 23
- 150000003839 salts Chemical class 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 18
- 244000144972 livestock Species 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000004279 alanine Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000006243 chemical reaction Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 7
- 238000013329 compounding Methods 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 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
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000005576 amination reaction Methods 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The invention discloses low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof, belong to condiment technology field, the raw material of the compound seasoner includes the component of following parts by weight content: wheat germ powder 270-300 parts by weight, livestock meat (beef, pork or chicken) 40-80 parts by weight, xylose 80-100 parts by weight, salt 20-30 parts by weight, monosodium glutamate 20-30 parts by weight, alanine 60-80 parts by weight, ginger powder 12-18 parts by weight, ground cinnamon 1.4-1.8 parts by weight, Chinese anise powder 0.6-1.0 parts by weight, the main material of instant noodles seasoning is wheat germ powder in the present invention, it is aided with a small amount of livestock meat, this is different from traditional meat fragrant breeze flavoring production with livestock meat, livestock meat processing fent or yeast are the manufacture craft of main material, the present invention is protecting Under the premise of demonstrate,proving product special flavour quality, the cost of manufacture of flavor seasoning product is further decreased, while can also improve the added value of wheat processing industrial chain.
Description
Technical field
The present invention relates to food processing technology field, the low monosodium glutamate meat odor type instant noodles condiment of specially a kind of less salt and its system
Make method.
Background technique
Maillard reaction is also known as " nonenzymatic browning reaction ", refers to carbonyls in food (recuding sugars) and amination
Close the complex reaction that object (such as amino acid, peptide, protein, amine) occurs at a certain temperature.Maillard reaction generates a large amount of
Volatile heterocyclic compounds and special volatility taste compound are one of the main sources that food color and fragrance generate.Beauty
The substrate of Maillard reaction is different, and final product flavor is not quite similar.
Wheat germ is the by-product during flour processing, and protein content is more than 30% in wheat germ；The livestock meat of often feeding
Middle rich in protein, and different types of livestock meat, gal4 amino acid composition therein also have notable difference, by
This can generate different curing flavors.
Wherein the cost of manufacture of wheat germ is larger, and salt in traditional Chinese compound seasoner and monosodium glutamate are more, influences
The diet of Modern consumer person is pursued.
Summary of the invention
The purpose of the present invention is to provide low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof and its systems
Preparation Method, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of low monosodium glutamate meat odor type instant noodles condiment of less salt,
Component including following parts by weight content:
270-300 parts of wheat germ powder；
40-80 parts of livestock meat；
80-100 parts of xylose；
20-30 parts of salt；
20-30 parts of monosodium glutamate；
60-80 parts of alanine；
12-18 parts of ginger powder；
1.4-1.8 parts of ground cinnamon；
0.6-1.0 parts of Chinese anise powder.
Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof, including Maillard reaction flavouring step:
S1, each component for weighing raw material are spare；
S2, the wheat germ powder and livestock meat are digested, the enzymatic hydrolysis condition are as follows: utilize the wheat germ powder and livestock meat
The flavor protease of total weight 0.15% digests muddy flesh wheat germ mixture in 60 DEG C of enzymatic vessels, and it is standby that zymolyte is obtained after cooling
With；
S3, the xylose in zymolyte and the raw material is mixed evenly to carry out Maillard reaction, the Maillard reaction item
Part are as follows: 120 ± 2 DEG C of temperature, time 60-70min, pH5.0-6.8, end of reaction take out mixed material, cool down spare.
Further include condiment compounding step:
The product of the Maillard reaction flavouring step is mixed evenly with other material compositions.
Further include packaging and sterilisation step:
It is vacuum-packed after the instant noodles condiment of compounding is filled food grade plastic bag, and is put into high intensity pulses high-intensity magnetic field
It sterilizes in device, the magnetic field strength is 2-3T, and umber of pulse 5-10, medium temperature is 10-15 DEG C to get finished product.
Preferably, the livestock meat is specially beef, any one in pork or three kinds of chicken.
Compared with prior art, the beneficial effects of the present invention are:
1, the main material of instant noodles seasoning is wheat germ powder in the present invention, and wheat germ is a kind of by-product of processing of farm products industry
Product, amount are worth greatly low；It is aided with a small amount of livestock meat, this is different from traditional meat fragrant breeze flavoring production is added with livestock meat, livestock meat
Work leftover bits and pieces or yeast are the manufacture craft of main material, and the present invention further decreases under the premise of guaranteeing product special flavour quality
The cost of manufacture of flavor seasoning product, while can also improve the added value of wheat processing industrial chain.
2, l-Alanine dosage is higher in production raw material of the invention, and salt and monosodium glutamate (sodium glutamate) dosage are lower,
Using fresh, salty, sweet tea effect part the salt and monosodium glutamate instead of in traditional Chinese compound seasoner of alanine, the instant noodles is reduced
The content of salt and monosodium glutamate in seasoning is pursued with the diet of compound Modern consumer person, while alanine can also be with other flavor
Substance synergistic effect, makes instant noodles seasoning obtain mellow mouthfeel and peculiar flavour.
3, sterilization mode of the invention is cold sterilization, avoids thermal sterilization to product special flavour structural damage.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
1, wheat germ powder 270g, fresh pig back leg lean meat muddy flesh 40g, xylose 80g, salt 20g, monosodium glutamate 20g, L- are weighed respectively
Alanine 60g, ginger powder 12g, ground cinnamon 1.4g, Chinese anise powder 0.6g.
2, it takes 0.5g flavor protease to be dissolved in 600mL tap water, wheat germ powder and pork mud is slowly added to containing enzyme originally
It is stirring while adding in water, then the enzymatic hydrolysis system mixed is placed in 60 DEG C of enzymatic vessels and digests 2h, enzymatic hydrolysis finishes cooling, standby
With；
3, zymolyte is taken out, xylose is added and is mixed evenly, adds a small amount of light-coloured vinegar tune pH to 5.0, mixture is placed in high pressure and goes out
Carry out Maillard reaction in bacterium pot, condition: 118 DEG C of heat preservation 60min of temperature, end of reaction take out mixed material, cool down spare.
4, maillard reaction product is compounded with salt, monosodium glutamate, alanine, ginger powder, ground cinnamon, Chinese anise powder mixing,
Instant noodles condiment is made.
5, it is vacuum-packed after the instant noodles condiment of compounding being packed into food grade plastic bag, and it is strong to be put into high intensity pulses
Sterilize in magnetic field device, the magnetic field strength be 2T, umber of pulse 5, medium temperature be 10 DEG C, obtain instant noodles condiment at
Product.
6, it eats: taking 5g instant noodles condiment to be dissolved in 500mL, in 80 DEG C of temperature of drinking water, fast food noodle soup is made, be added
The instant noodles noodles of 100g curing are edible.
Embodiment 2
1, wheat germ powder 600g is weighed respectively, ox back seat meat muddy flesh 160g, xylose 200g, salt 60g, monosodium glutamate 60g, DL- third
Propylhomoserin 160g, ginger powder 36g, ground cinnamon 3.6g, Chinese anise powder 2.0g.
2, it takes 1.2g flavor protease to be dissolved in 1L tap water, wheat germ powder and beef mud is slowly added to tap water containing enzyme
In, it is stirring while adding, then the enzymatic hydrolysis system mixed is placed in 60 DEG C of enzymatic vessels and digests 2h, enzymatic hydrolysis finishes cooling, spare；
3, zymolyte is taken out, xylose is added and is mixed evenly, adds a small amount of light-coloured vinegar tune pH to 6.8, mixture is placed in high pressure and goes out
Carry out Maillard reaction in bacterium pot, condition: 120 DEG C of heat preservation 70min of temperature, end of reaction take out mixed material, cool down spare；
4, maillard reaction product is compounded with salt, monosodium glutamate, alanine, ginger powder, ground cinnamon, Chinese anise powder mixing,
Instant noodles condiment is made；
5, it is vacuum-packed after the instant noodles condiment of compounding being packed into food grade plastic bag, and it is strong to be put into high intensity pulses
Sterilize in magnetic field device, the magnetic field strength be 3T, umber of pulse 10, medium temperature be 15 DEG C, obtain instant noodles condiment at
Product；
6, it eats: taking 10g instant noodles condiment to be dissolved in 500mL, in 90 DEG C of temperature of drinking water, fast food noodle soup is made, be added
The instant noodles noodles of 150g curing are edible.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of low monosodium glutamate meat odor type instant noodles condiment of less salt, which is characterized in that the component including following parts by weight content:
270-300 parts of wheat germ powder；
40-80 parts of livestock meat；
80-100 parts of xylose；
20-30 parts of salt；
20-30 parts of monosodium glutamate；
60-80 parts of alanine；
12-18 parts of ginger powder；
1.4-1.8 parts of ground cinnamon；
0.6-1.0 parts of Chinese anise powder.
2. low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt according to claim 1 and preparation method thereof, feature exists
In, including Maillard reaction flavouring step:
S1, each component for weighing raw material are spare；
S2, the wheat germ powder and livestock meat are digested, the enzymatic hydrolysis condition are as follows: utilize the wheat germ powder and livestock meat gross weight
The flavor protease of amount 0.15% digests muddy flesh wheat germ mixture in 60 DEG C of enzymatic vessels, and it is spare that zymolyte is obtained after cooling；
S3, the xylose in zymolyte and the raw material is mixed evenly to carry out Maillard reaction, the Maillard reaction condition are as follows:
120 ± 2 DEG C of temperature, time 60-70min, pH5.0-6.8, end of reaction take out mixed material, cool down spare.
3. low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt according to claim 1 and preparation method thereof, feature exists
In,
Further include condiment compounding step:
The product of the Maillard reaction flavouring step is mixed evenly with other material compositions.
4. low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt according to claim 1 and preparation method thereof, feature exists
In,
Further include packaging and sterilisation step:
It is vacuum-packed after the instant noodles condiment of compounding is filled food grade plastic bag, and is put into high intensity pulses high-intensity magnetic field device
In sterilize, the magnetic field strength be 2-3T, umber of pulse 5-10, medium temperature be 10-15 DEG C to get finished product.
5. low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt according to claim 1 and preparation method thereof, feature exists
In: the livestock meat be specially beef, any one in pork or three kinds of chicken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811444013.2A CN109349595A (en) | 2018-11-29 | 2018-11-29 | Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811444013.2A CN109349595A (en) | 2018-11-29 | 2018-11-29 | Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349595A true CN109349595A (en) | 2019-02-19 |
Family
ID=65343558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811444013.2A Pending CN109349595A (en) | 2018-11-29 | 2018-11-29 | Low monosodium glutamate meat odor type instant noodles condiment of a kind of less salt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349595A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN101869136A (en) * | 2010-05-28 | 2010-10-27 | 华南理工大学 | Radiation sterilization method of milk |
| CN102150813A (en) * | 2010-12-15 | 2011-08-17 | 浙江顶味食品有限公司 | Aromatic meat gourmet powder and manufacturing process thereof |
| CN102551020A (en) * | 2011-12-31 | 2012-07-11 | 上海爱普食品工业有限公司 | Preparation method of vegetarian meat solid seasoning with natural flavor |
| CN108740961A (en) * | 2018-06-12 | 2018-11-06 | 益盐堂（应城）健康盐制盐有限公司 | Low sodium delicate flavour salt of a kind of no bitter taste and preparation method thereof |
-
2018
- 2018-11-29 CN CN201811444013.2A patent/CN109349595A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN101869136A (en) * | 2010-05-28 | 2010-10-27 | 华南理工大学 | Radiation sterilization method of milk |
| CN102150813A (en) * | 2010-12-15 | 2011-08-17 | 浙江顶味食品有限公司 | Aromatic meat gourmet powder and manufacturing process thereof |
| CN102551020A (en) * | 2011-12-31 | 2012-07-11 | 上海爱普食品工业有限公司 | Preparation method of vegetarian meat solid seasoning with natural flavor |
| CN108740961A (en) * | 2018-06-12 | 2018-11-06 | 益盐堂（应城）健康盐制盐有限公司 | Low sodium delicate flavour salt of a kind of no bitter taste and preparation method thereof |
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Application publication date: 20190219 |