CN110959848A - Edible sauce composition, seasoning and application thereof - Google Patents
Edible sauce composition, seasoning and application thereof Download PDFInfo
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- CN110959848A CN110959848A CN201911308924.7A CN201911308924A CN110959848A CN 110959848 A CN110959848 A CN 110959848A CN 201911308924 A CN201911308924 A CN 201911308924A CN 110959848 A CN110959848 A CN 110959848A
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Images
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an edible sauce composition, a decocting method thereof, a seasoning and application thereof. The edible sauce composition is prepared by decocting the following formula components in parts by weight: 20-80 parts of pig fat, 2-20 parts of garlic, 2-20 parts of scallion, 1-20 parts of pig bone seasoning paste, 5-25 parts of chicken bone seasoning paste, 0-10 parts of bonito liquid and 1-1 part of VE0. The seasoning comprises the edible sauce composition, and also comprises a powder composition, a dish composition and a seasoning oil composition. The edible sauce composition is in a semi-liquid state by decocting the contained formula components, is relatively rich in nutrition, retains the original taste and flavor of bone soup, has natural fragrance, and is more like the taste of stir-frying in a kitchen. The seasoning can be perfectly fused with fast food and convenient food which are seasoned, and the taste is more like the taste of the instant food made in a kitchen; and the nutrition is rich and balanced, and the health of the seasoned matter is effectively ensured.
Description
Technical Field
The invention belongs to the technical field of food flavoring agents, and particularly relates to an edible sauce composition, a preparation method thereof, a flavoring and an application thereof.
Background
With the pace of life increasing, the market demand for instant and convenient foods is increasing. Meanwhile, with the continuous improvement of living standard of people, the requirements of people on the quality and taste of food, including fast food and other food, are higher and higher.
Most of the current instant and instant food such as instant noodles have strong traditional industrialized taste when being eaten, and the taste is remained in the oral cavity or the esophagus after being eaten, thereby causing uncomfortable feeling. Although the instant noodles have all improved taste as noodles, it is far from the taste as it is done in a noodle house. In addition, the current instant food and the conventional food have insufficient nutrition of the seasoning, and partial overnutrition and partial malnutrition can be caused by long-term eating. Therefore, how to develop a seasoning capable of restoring the taste of instant and side foods and improving balanced nutrition is a problem that researchers in the field have been trying to overcome.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides an edible sauce composition, a preparation method thereof and a seasoning containing the edible sauce composition, so as to solve the technical problems that the conventional instant and regular food seasoning has traditional industrialized taste, is far different from the taste currently made in a museum and is not full of nutrients.
In order to achieve the purpose of the invention, in one aspect of the invention, the invention provides an edible sauce composition which is characterized by being prepared by decocting the following formula components in parts by weight:
in another aspect of the present invention, a method of cooking the edible sauce composition of the present invention is provided. The cooking method of the edible sauce composition comprises the following steps:
heating pig fat and VE to 90-110 deg.C, adding herba Alii Fistulosi and Bulbus Allii, frying to golden yellow, and stopping heating; then, the product is processed
Adding pig bone flavoring paste, chicken bone flavoring paste and bonito liquid, mixing, and keeping at 100-120 deg.C for 20-40 min.
In yet another aspect of the present invention, a seasoning is provided. The seasoning comprises a sauce composition, a powder composition, a dish composition and a seasoning oil composition, and the sauce composition is the edible sauce composition or the edible sauce composition decocted by the decocting method.
In yet another aspect of the invention, a method of use of the flavoring of the invention is provided. In particular to application of the seasoning in preparing fast food and instant noodle food, instant rice noodles and instant vermicelli.
Compared with the prior art, the edible sauce composition is in a semi-liquid state and relatively rich in nutrition by decocting the contained formula components, retains the original taste and flavor of bone soup, has natural fragrance, and is more like the taste of stir-frying in a kitchen.
The cooking method of the edible sauce composition adopts the pig fat, the shallot and the garlic for quick aroma explosion, adopts the pig bone soup for elaborate cooking, and uses the open fire for frying the sauce, so that the sauce can quickly emit aroma, the cooked edible sauce keeps the original taste and flavor of the bone soup, and has relatively rich nutrition and more like the taste fried in a kitchen.
The seasoning of the invention is used by matching the edible sauce composition with the powder composition, the dish composition and the seasoning oil composition, on one hand, the seasoning of the invention keeps the original taste and flavor of the bone soup, is fragrant but not greasy, not only increases the delicious taste and rich feeling of the soup base, but also keeps the original fresh flavor of the bone soup, has strong fresh flavor, can be perfectly fused with instant food and convenient food of the seasoning, especially noodles, and has the flavor more similar to the flavor of the instant food in a kitchen; on the other hand, the seasoning is rich and balanced in nutrition, and the health of the seasoned matter is effectively guaranteed.
The seasoning of the invention keeps the original taste and flavor of the bone soup, can present the taste of the bone soup in the kitchen and has rich and balanced nutrition. Therefore, the applicability of the seasoning in preparing fast food and convenient food is effectively improved, the flavor and the taste of the fast food and the convenient food are improved to show the taste of the fast food made in the kitchen, the nutrition is rich and balanced, and the health of the fast food and the convenient food is improved.
Drawings
The invention will be further described with reference to the accompanying drawings and examples, in which:
FIG. 1 is a schematic flow diagram of a method for cooking a food sauce composition in accordance with an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Hereinafter, all the components are food grade, such as sodium glutamate, white granulated sugar, xanthan gum, silicon dioxide and the like. If not stated otherwise, the corresponding components can be the existing raw materials in food seasoning, such as chicken fat, vegetable fat powder, yeast extract, etc. In addition, all the components meet the food sanitation requirement.
In one aspect, embodiments of the present invention provide an edible sauce composition. The edible sauce composition is prepared by decocting the following formula components in parts by weight:
therefore, the edible sauce composition is decocted by the contained formula components, so that the contained formula components form specific flavor in the decocting process, the nutrition is relatively rich, the original taste and flavor of the bone soup are kept, the fragrance is natural, the taste is more like the taste of frying in a kitchen, and the edible sauce composition is in a semi-liquid state.
In one embodiment, the pig bone seasoning paste contained in the formula component for decocting the edible sauce composition comprises the following components by weight:
in a specific embodiment, the pig bone extract can be prepared by decocting pig bone, water and edible salt. If the pig bone extract is subjected to specific boiling process steps and conditions in the invention, the pig bone extract is worried for supplementation, if the pig bone extract is subjected to conventional boiling, the worried for supplementation is ignored, and the thank you are to be thanks)
In another embodiment, the first chicken bone extract can be prepared by decocting chicken bone, water and edible salt. (if the chicken bone extract is subjected to specific boiling process steps and conditions in the invention, the chicken bone extract is worried for supplement, if the chicken bone extract is subjected to conventional boiling, the worried for supplement is ignored, the metabolism is absent)
In yet another embodiment, the first edible thickener comprises at least one of hydroxypropyl distarch phosphate, sodium starch phosphate, pullulan. In a specific embodiment, the first edible flavor enhancer includes at least one of disodium ribonucleotide, disodium succinate, glycine, L-alanine, disodium inosinate, and disodium guanylate, and specifically, the first edible flavor enhancer includes two flavor enhancers of disodium ribonucleotide and disodium succinate at the same time.
Through the selection of the components contained in the pig bone extract, the first chicken bone extract, the first edible thickening agent and the first edible flavor enhancer contained in the pig bone flavoring paste, on one hand, the pig bone flavoring paste is endowed with rich nutrition, and on the other hand, the flavor of the pig bone flavoring paste is improved by matching with other components contained in the pig bone flavoring paste, so that the edible sauce composition is enhanced to keep the original taste and flavor of bone soup, and has natural fragrance, and the taste is more like the taste of frying in a kitchen.
In another embodiment, the chicken bone seasoning paste contained in the formula components for boiling the edible sauce composition comprises the following components by weight:
in a specific embodiment, the second chicken bone extract may be prepared by decocting chicken bone, water and edible salt.
In another embodiment, the second edible thickener comprises at least one of hydroxypropyl distarch phosphate, sodium starch phosphate, pullulan. In a specific embodiment, the second edible flavor enhancer includes at least one of disodium ribonucleotide, disodium succinate, glycine, L-alanine, disodium inosinate, and disodium guanylate, and specifically, the second edible flavor enhancer includes two flavor enhancers of disodium ribonucleotide and disodium succinate at the same time.
Through the selection of the components contained in the second chicken bone extract, the second edible thickening agent and the second edible flavor enhancer contained in the chicken bone flavoring paste, on one hand, the chicken bone flavoring paste is endowed with rich nutrition, and on the other hand, the flavor of the chicken bone flavoring paste is improved by matching with other components contained in the chicken bone flavoring paste, so that the edible sauce composition is enhanced to keep the original taste and flavor of bone soup, has natural fragrance and is more like the taste of stir-frying in a kitchen.
In one embodiment, the bonito liquid contained in the formulation for boiling the edible sauce composition comprises the following components by weight:
50-60 parts of water
10-25 parts of edible alcohol
5-20 parts of edible salt
5-20 parts of white granulated sugar
10-25 parts of bonito flavor seasoning
1-5 parts of acid hydrolyzed vegetable protein seasoning powder.
Wherein the bonito flavor seasoning is a mixture of bonito powder and edible salt at a certain ratio.
By selecting the components contained in the bonito liquid, the bonito liquid is provided with rich nutrition, and the flavor of the edible sauce composition is improved by adding other components contained in the edible sauce composition, so that the edible sauce composition is more like a stir-fried taste in a kitchen.
In addition, the shallot in the above embodiments can be red shallot, specifically small red shallot, to improve flavor.
Therefore, the edible sauce composition is relatively rich in nutrition, and retains the original taste and flavor of bone soup and the flavor of bone soup fried in a kitchen.
On the basis of the edible sauce composition, the embodiment of the invention also provides a boiling method of the edible sauce composition. The flow of the cooking method of the edible sauce composition is shown in figure 1, and the cooking method comprises the following steps:
step S01: heating pig fat and VE to 90-110 deg.C, adding herba Alii Fistulosi and Bulbus Allii, frying to golden yellow, and stopping heating;
step S02: adding the pig bone flavoring paste, the chicken bone flavoring paste and the bonito liquid into the mixture obtained in step S01, mixing, and maintaining the temperature at 100-120 deg.C for 20-40 min.
The pig fat, VE, shallot, garlic in step S01, and the pig bone seasoning paste, chicken bone seasoning paste, and bonito liquid in step S02 contain the same components or types and contents of the components as those of the above sauce composition, and therefore, for the sake of brevity, no further description is given here.
The mixing process and the heating at 100-120 ℃ in the step S02 may be performed simultaneously, or the mixing process may be performed first, and then the mixing process is maintained and the heating is performed to 100-120 ℃. The time for the heat preservation treatment at 100-120 ℃ may be 30 min. Through the heat preservation treatment in the step S02, the ingredients of each component are acted, so that the cooked edible sauce composition is endowed with the taste which is relatively rich in nutrition and can be stir-fried in the kitchen while the original taste and flavor of the bone soup are maintained as described above.
In addition, after the heat preservation treatment of the step S02 is completed, the product can be packaged after being cooled, for example, to 26-30 ℃ to ensure the sanitation, safety, storage and convenient use.
Therefore, the boiling method of the edible sauce composition comprises the step of boiling the components of each formula and the step of frying sauce with open fire, so that the edible sauce composition can quickly emit fragrance, the boiled edible sauce keeps the original taste and flavor of bone soup, is relatively rich in nutrition and is more like the taste of frying in a kitchen.
On the other hand, based on the edible sauce composition and the cooking method thereof, the embodiment of the invention also provides the seasoning. The flavoring comprises a sauce composition, a powder composition, a dish composition and a flavoring oil composition. In particular, the sauce composition, powder composition, dish composition and flavouring oil composition may be mixed together or may be separate, i.e. separate. In the embodiment of the present invention, the components of the sauce composition, the powder composition, the dish composition and the flavoring oil composition are preferably stored separately, for example, they can be packaged separately, so that the components can maintain their respective flavors and the flavors are stable for a long time; on the other hand, the addition amount of each composition can be flexibly controlled according to the taste preference of the eater; packaging each composition separately also enhances the commercial attributes of the flavoring, facilitating its storage, transport, supply, etc.
Wherein the sauce composition contained in the seasoning is the edible sauce composition or is formed by decocting the edible sauce composition by the decocting method. Therefore, the description of the edible sauce composition is not repeated herein for economy of space.
In one embodiment, the powder composition contained in the seasoning comprises the following components in parts by weight:
in a further embodiment, the chicken bone seasoning powder contained in the powder composition comprises the following components in parts by weight:
in a specific embodiment, the chicken bone extract contained in the chicken bone seasoning powder can be the first chicken bone extract or the first chicken bone extract as described above. The spices contained in the chicken bone seasoning powder can be common spices used for seasoning the chicken bone seasoning powder, such as anise, pepper and the like, and the types and the addition amount of the spices can be adjusted according to taste preference.
In a further embodiment, the pig bone seasoning powder contained in the powder material composition comprises the following components in parts by weight:
in a specific embodiment, the pig bone extract contained in the pig bone seasoning powder can be the pig bone extract described above. The spices contained in the pig bone seasoning powder can be not only aniseed, pepper and the like, but also can be adjusted in types and addition amount according to taste preference.
In a further embodiment, the third edible flavor enhancer comprises at least one of disodium ribonucleotide, disodium succinate, glycine, L-alanine, disodium inosinate and disodium guanylate, specifically, the first edible flavor enhancer simultaneously comprises two flavor enhancers of disodium ribonucleotide and disodium succinate, and the weight ratio of disodium ribonucleotide to disodium succinate can be (0.5-3): disodium succinate (0.1-1).
Alternatively, the powder composition may be formed by direct mixing of the formulation components.
In another embodiment, the flavoring oil composition contained in the flavoring is prepared by decocting the following formula components in parts by weight:
30-90 parts of pig fat, 5-40 parts of garlic and 0-1 part of VE.
In addition, the seasoning oil composition can be cooked according to the following cooking method:
heating pig fat and VE to 100 deg.C, adding Bulbus Allii, frying at 140 deg.C under 100-.
In another embodiment, the seasoning comprises the dish material composition which comprises the following components in parts by weight:
wherein the dehydrated green onion is a vacuum Freeze Dried (FD) green onion. Therefore, the FD green onions are subjected to the whole freeze-drying process under the low-temperature vacuum condition, the initial color, aroma, taste and shape of the food are perfectly reproduced, the color, aroma, taste and nutrient components of the original fresh food are kept to the maximum extent, the original appearance, shape and rehydration of the fresh food can be kept to the maximum extent, the state of the fresh food can be restored to be close to the state of the fresh food in a very short time, and the FD green onions are natural, green and free of additives and are convenient to store. Therefore, the dish material composition is clear in color, rich in materials and nutritious. Alternatively, the powder composition may be formed by direct mixing of the formulation components.
Therefore, the seasoning not only retains the original taste and flavor of the bone soup by using the edible sauce composition together with the powder composition, the dish material composition and the seasoning oil composition, but also increases the delicious and rich taste of the soup base, retains the original fresh flavor of the bone soup, has strong fresh flavor, can be perfectly fused with instant and convenient foods to be seasoned, particularly noodles, and has the flavor more similar to that of the instant foods in a kitchen; meanwhile, the seasoning is rich and balanced in nutrition, and the health of the seasoned matter is effectively guaranteed.
The flavoring maintains the original taste and flavor of bone soup, can present the taste of the bone soup in the kitchen, and has rich and balanced nutrition. Therefore, the applicability of the seasoning in preparing fast food and instant food is effectively improved, and particularly the seasoning is applied in preparing fast noodle food, instant rice noodles (rice noodles) and instant vermicelli. The flavor and the taste of the fast food and the convenient food can be improved, the taste of the fast food and the convenient food is presented, the nutrition is rich and balanced, and the health of the fast food and the convenient food is improved.
The composite adsorbent of the embodiments of the present invention, the preparation method and the application thereof, etc. are illustrated by a plurality of specific examples below.
1. Examples of edible sauce compositions
Example 11
The embodiment provides an edible sauce composition and a boiling method thereof. The edible sauce composition is prepared by decocting the following formula components in parts by weight:
53.8 parts of pig fat, 12 parts of garlic, 12 parts of small red scallion, 9 parts of pig bone seasoning paste, 8 parts of chicken bone seasoning paste, 5 parts of bonito liquid and 0.2 part of VE.
Wherein, the pig lean fat is minced by about 6X 6mm, and the garlic and the small red scallion are chopped and mixed by about 3X 3 mm.
The pig bone seasoning paste comprises the following components in parts by weight:
65 parts of pig bone extract, 14.3 parts of chicken bone extract, 8 parts of edible lard, 7 parts of chicken fat, 2 parts of edible salt, 2 parts of sodium glutamate, 0.5 part of food essence, 0.5 part of edible glucose, 0.3 part of hydroxypropyl distarch phosphate, 0.2 part of flavour development nucleotide disodium and 0.2 part of succinic acid disodium.
The chicken bone seasoning paste comprises the following components in parts by weight:
60.8 parts of chicken bone extract, 18 parts of fresh scallop extract, 13 parts of chicken oil, 3 parts of edible salt, 2 parts of sodium glutamate, 1 part of food essence, 1 part of edible glucose, 0.5 part of hydroxypropyl distarch phosphate, 0.4 part of flavour development nucleotide disodium and 0.3 part of succinic acid disodium.
The cooking method of the edible sauce composition comprises the following steps:
heating pig fat and VE to about 100 deg.C, adding small red scallion and garlic, frying at 140 deg.C under 100-.
Example 12
The embodiment provides an edible sauce composition and a boiling method thereof. The edible sauce composition is prepared by decocting the following formula components in parts by weight:
70 parts of pig fat, 10 parts of garlic, 8 parts of small red scallion, 3.5 parts of pig bone seasoning paste, 5 parts of chicken bone seasoning paste, 3.3 parts of bonito liquid and 0.2 part of VE.
Wherein, the pig lean fat is minced by about 6X 6mm, and the garlic and the small red scallion are chopped and mixed by about 3X 3 mm.
The pig bone seasoning paste comprises the following components in parts by weight:
75 parts of pig bone extract, 20 parts of chicken bone extract, 5 parts of edible lard, 8 parts of chicken oil, 5 parts of edible salt, 7 parts of sodium glutamate, 0.5 part of food essence, 1 part of edible glucose, 0.3 part of hydroxypropyl distarch phosphate, 0.2 part of flavour development nucleotide disodium and 0.2 part of succinic acid disodium.
The chicken bone seasoning paste comprises the following components in parts by weight:
80 parts of chicken bone extract, 12 parts of fresh scallop extract, 10 parts of chicken fat, 4 parts of edible salt, 2 parts of sodium glutamate, 0.5 part of food essence, 1 part of edible glucose, 1 part of hydroxypropyl distarch phosphate, 0.4 part of flavour development nucleotide disodium and 0.3 part of succinic acid disodium.
The cooking method of the edible sauce composition comprises the following steps:
heating pig fat and VE to about 100 deg.C, adding small red scallion and garlic, frying at 140 deg.C under 100-.
Example 13
The embodiment provides an edible sauce composition and a boiling method thereof. The edible sauce composition is prepared by decocting the following formula components in parts by weight:
35 parts of pig fat, 20 parts of garlic, 18 parts of small red scallion, 10 parts of pig bone seasoning paste, 10 parts of chicken bone seasoning paste, 6.8 parts of bonito liquid and 0.2 part of VE.
Wherein, the pig lean fat is minced by about 6X 6mm, and the garlic and the small red scallion are chopped and mixed by about 3X 3 mm.
The pig bone seasoning paste comprises the following components in parts by weight:
55 parts of pig bone extract, 28 parts of chicken bone extract, 5 parts of edible lard, 6 parts of chicken oil, 3 parts of edible salt, 3 parts of sodium glutamate, 0.5 part of food essence, 0.5 part of edible glucose, 0.5 part of hydroxypropyl distarch phosphate, 0.2 part of flavour development nucleotide disodium and 0.2 part of succinic acid disodium.
The chicken bone seasoning paste comprises the following components in parts by weight:
52 parts of chicken bone extract, 20 parts of fresh scallop extract, 10 parts of chicken fat, 2 parts of edible salt, 1 part of sodium glutamate, 0.5 part of food essence, 1 part of edible glucose, 1 part of hydroxypropyl distarch phosphate, 0.4 part of flavour development nucleotide disodium and 0.3 part of succinic acid disodium.
The cooking method of the edible sauce composition comprises the following steps:
heating pig fat and VE to about 100 deg.C, adding small red scallion and garlic, frying at 140 deg.C under 100-.
2. Examples of seasoning
Example 21
The present example provides a seasoning. The flavoring comprises a sauce composition, a powder composition, a dish composition and a flavoring oil composition.
Wherein the sauce composition is the sauce composition provided in example 11;
the powder composition comprises the following components in parts by weight:
30 parts of table salt, 0.2 part of salad oil, 8 parts of monosodium glutamate, 0.2 part of silicon dioxide, 9 parts of white granulated sugar, 12 parts of chicken bone seasoning powder, 5 parts of yeast extract, 10 parts of pig bone seasoning powder, 14 parts of non-dairy creamer, 0.9 part of xanthan gum, 10.2 parts of Chinese cabbage powder, 0.3 part of disodium ribonucleotide and 0.2 part of disodium succinate;
the vegetable material composition comprises the following components in parts by weight:
4 parts of dehydrated green onion, 3 parts of sesame, 3 parts of agaric and 90 parts of Korean vegetable;
the seasoning oil composition is prepared by decocting the following formula components in parts by weight: 88 parts of pig fat, 11.6 parts of garlic and 0.4 part of VE. The cooking method of the seasoning oil composition comprises the following steps: heating pig fat and VE to about 100 deg.C, adding Bulbus Allii, frying at 140 deg.C under 100-.
Example 22
The present example provides a seasoning. The flavoring comprises a sauce composition, a powder composition, a dish composition and a flavoring oil composition.
Wherein the sauce composition is the sauce composition provided in example 12;
the powder composition comprises the following components in parts by weight:
20 parts of table salt, 0.5 part of salad oil, 15 parts of monosodium glutamate, 0.2 part of silicon dioxide, 14 parts of white granulated sugar, 18 parts of chicken bone seasoning powder, 6 parts of yeast extract, 6.3 parts of pig bone seasoning powder, 14 parts of non-dairy creamer, 0.5 part of xanthan gum, 5 parts of Chinese cabbage powder, 0.3 part of disodium ribonucleotide and 0.2 part of disodium succinate;
the vegetable material composition comprises the following components in parts by weight:
5 parts of dehydrated green onion, 5 parts of sesame, 20 parts of agaric and 70 parts of Korean vegetable;
the seasoning oil composition is prepared by decocting the following formula components in parts by weight: 40.8 parts of pig fat, 59 parts of garlic and 0.2 part of VE. The cooking method of the seasoning oil composition comprises the following steps: heating pig fat and VE to about 100 deg.C, adding Bulbus Allii, frying at 140 deg.C under 100-.
Example 23
The present example provides a seasoning. The flavoring comprises a sauce composition, a powder composition, a dish composition and a flavoring oil composition.
Wherein the sauce composition is the sauce composition provided in example 13;
the powder composition comprises the following components in parts by weight:
25 parts of table salt, 0.4 part of salad oil, 10 parts of monosodium glutamate, 0.3 part of silicon dioxide, 12 parts of white granulated sugar, 13 parts of chicken bone seasoning powder, 5 parts of yeast extract, 8 parts of pig bone seasoning powder, 10 parts of non-dairy creamer, 0.8 part of xanthan gum, 15 parts of Chinese cabbage powder, 0.3 part of flavour development nucleotide disodium and 0.2 part of succinic acid disodium;
the vegetable material composition comprises the following components in parts by weight:
8 parts of dehydrated green onion, 10 parts of sesame, 15 parts of agaric and 67 parts of Korean vegetable;
the seasoning oil composition is prepared by decocting the following formula components in parts by weight: 65 parts of pig fat, 34.7 parts of garlic and 0.3 part of VE. The cooking method of the seasoning oil composition comprises the following steps: heating pig fat and VE to about 100 deg.C, adding Bulbus Allii, frying at 140 deg.C under 100-.
3. Application example of seasoning
The seasonings provided in examples 21 to 23 were used in an instant noodle restaurant for cooking raw pig bone noodles, and the raw pig bone noodles (comparative example 1) and the instant noodles (comparative example 2) as a control sample, which were prepared in the noodle restaurant, and were blindly evaluated for the flavor and taste thereof as shown in table 1 below.
As can be seen from the evaluation results in the following Table 1, the seasoning provided by the embodiment keeps the original taste and flavor of the bone soup, is fragrant but not greasy, not only increases the delicious taste and rich feeling of the soup base, but also keeps the original fresh flavor of the bone soup, has strong fresh flavor, can be perfectly fused with instant food and instant food which are seasoned, particularly noodles, and has the flavor more similar to the taste of the instant food made in a kitchen; on the other hand, the seasoning is rich and balanced in nutrition, and the health of the seasoned matter is effectively guaranteed.
TABLE 1
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The edible sauce composition is characterized by being prepared by decocting the following formula components in parts by weight:
20-80 parts of pig fat
2-20 parts of garlic
2-20 parts of scallion
1-20 parts of pig bone seasoning paste
5-25 parts of chicken bone seasoning paste
Skipjack liquid 0-10 parts
VE0-1 part.
2. The edible sauce composition of claim 1, wherein the pig bone sauce comprises the following components by weight:
50-80 parts of pig bone extract
10-30 parts of first chicken bone extract
5-15 parts of edible lard
5-10 parts of chicken oil
1-10 parts of edible salt
1-10 parts of sodium glutamate
0-5 parts of essence for food
0-5 parts of edible glucose
0-5 parts of first edible thickening agent
0-5 parts of a first edible freshener;
and/or
The chicken bone seasoning paste comprises the following components in parts by weight:
50-80 parts of second chicken bone extract
10-20 parts of fresh scallop extract
10-20 parts of chicken oil
1-10 parts of edible salt
1-10 parts of sodium glutamate
0-5 parts of essence for food
0-5 parts of edible glucose
0-5 parts of second edible thickening agent
0-5 parts of a second edible freshener.
3. The edible sauce composition of claim 2, wherein: the first edible thickener and the second edible thickener are the same or different and comprise at least one of hydroxypropyl distarch phosphate, starch sodium phosphate and pullulan; and/or
The first edible flavor enhancer and the second edible flavor enhancer are the same or different and comprise at least one of flavour development nucleotide disodium, succinic acid disodium, glycine, L-alanine, inosinic acid disodium and guanylic acid disodium.
4. The edible sauce composition as described in any one of claims 1 to 3, wherein the bonito liquid comprises the following components by weight:
50-60 parts of water
10-25 parts of edible alcohol
5-20 parts of edible salt
5-20 parts of white granulated sugar
10-25 parts of bonito flavor seasoning
1-5 parts of acid hydrolyzed vegetable protein seasoning powder.
5. A method of cooking the edible sauce composition according to any one of claims 1 to 4, comprising the steps of:
heating pig fat and VE to 90-110 deg.C, adding herba Alii Fistulosi and Bulbus Allii, frying to golden yellow, and stopping heating; then, the product is processed
Adding pig bone flavoring paste, chicken bone flavoring paste and bonito liquid, mixing, and keeping at 100-120 deg.C for 20-40 min.
6. A seasoning comprising a sauce composition, a powder composition, a dish composition and a seasoning oil composition, wherein the sauce composition is the edible sauce composition of any one of claims 1 to 5 or the edible sauce composition cooked by the cooking method of claim 5.
7. The seasoning of claim 6 wherein: the powder composition comprises the following components in parts by weight:
salt 20-30 parts salad oil 0-0.5 part
Monosodium glutamate 4-15 parts and silicon dioxide 0-1.8 parts
3-15 parts of white granulated sugar and 5-20 parts of chicken bone seasoning powder
1-10 parts of yeast extract and 1-15 parts of pig bone seasoning powder
Non-dairy creamer 15-35 parts, xanthan gum 0.5-3 parts
5-25 parts of Chinese cabbage powder and 0.6-4 parts of third edible freshener.
8. The seasoning of claim 7 wherein: the third edible flavor enhancer comprises at least one of disodium flavour development nucleotide, disodium succinate, glycine, L-alanine, disodium inosinate and disodium guanylate.
9. A seasoning according to any one of claims 6 to 8 wherein: the vegetable material composition comprises the following components in parts by weight:
3-50 parts of dehydrated green onions
3-50 parts of sesame
3-50 parts of agaric
50-90 parts of Korean vegetables;
and/or
The seasoning oil composition is prepared by decocting the following formula components in parts by weight:
30-90 parts of pig fat, 5-40 parts of garlic and 0-1 part of VE.
10. Use of the seasoning according to any one of claims 6 to 9 for the preparation of instant and instant noodle-like foods, instant rice noodles and instant vermicelli.
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Address after: No.1, Hualong street, Xingtai high tech Industrial Development Zone (Longyao food town), Xingtai City, Hebei Province Applicant after: Jinmailang Food Co.,Ltd. Address before: 055350 Dongfang Food City Industrial Park, Longyao County, Xingtai City, Hebei Province Applicant before: JINMAILANG NOODLE Co.,Ltd. |
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