CN111034976A - Vermicelli seasoning and preparation process thereof - Google Patents
Vermicelli seasoning and preparation process thereof Download PDFInfo
- Publication number
- CN111034976A CN111034976A CN201911303466.8A CN201911303466A CN111034976A CN 111034976 A CN111034976 A CN 111034976A CN 201911303466 A CN201911303466 A CN 201911303466A CN 111034976 A CN111034976 A CN 111034976A
- Authority
- CN
- China
- Prior art keywords
- powder
- vermicelli
- seasoning
- vinegar
- walnut
- 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
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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses vermicelli seasoning and a preparation process thereof, wherein the vermicelli seasoning is prepared into composite vinegar powder through the working procedures of fermentation, spray drying and the like, the composite vinegar liquid does not need to be added with additives such as cyclodextrin, maltodextrin, hydrophobic modified starch and the like for thickening in the process of preparing the composite vinegar powder by spray drying, the taste of the vinegar powder cannot be damaged, and the composite vinegar powder comprises baked walnut kernel components after enzymolysis. The compound vinegar powder is mixed with seasoning powder such as salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder, beef powder and the like to prepare the vermicelli seasoning, the process is simple and stable, and the prepared product has rich taste, outstanding flavor and high nutritional value and is convenient to transport, package and store in the production process.
Description
Technical Field
The invention relates to the field of seasonings, in particular to a vermicelli seasoning and a preparation process thereof.
Background
Vinegar is a fermented sour liquid flavoring agent, and is prepared from Oryza Glutinosa, jowar, rice, semen Maydis, semen Tritici Aestivi, saccharides and wine by fermentation. Vinegar is a widely used seasoning for Chinese vegetables. The edible tree fungus vegetable is named as noil, also named as zang vegetable, gleditsia sinensis and tofu vegetable, and has the important characteristic that juice is viscous in addition to components such as glucose, mucopolysaccharide, carotene, saponin, organic acid, iron and the like, and the edible tree fungus vegetable is further crushed and pulped, so that the viscosity of the juice can be effectively improved. Walnut is the kernel of deciduous arbor of Juglans of family Juglandaceae, walnut kernel has nut fragrance, high nutritive value, high protein content and rich unsaturated fatty acid, but the protein contained in walnut is not easy to be digested and absorbed by human body. The polypeptide has the advantages of small molecular weight, simple structure, strong thermal stability, quick absorption and high utilization efficiency, not only can be fully absorbed by human bodies, but also has the functions of resisting fatigue, resisting oxidation, reducing blood pressure and the like, the protein contained in the walnuts is enzymolyzed into the walnut polypeptide to be further prepared into food, and the walnut deep processing mode not only can retain the flavor substances in the walnuts, but also can improve the utilization efficiency of the protein in the walnuts and improve the nutritive value of the walnuts.
The vinegar is added into the vermicelli to be used as a flavoring agent, so that the food flavor can be greatly improved, the vinegar has mellow taste and fragrance, the vinegar can be added during the vermicelli cooking seasoning process to enhance the fragrance and improve the taste and promote the appetite, and the sour and hot vermicelli with unique characteristics is prepared. In recent years, instant vermicelli comes out in many varieties, has single taste and low nutritional value, and the vinegar is added as a seasoning, so that the rich and complex flavor and nutritional value of the vinegar are not taken into consideration and only the acidity is adjusted. In addition, liquid vinegar is usually adopted as the vinegar seasoning for making things convenient for the vermicelli when being packaged, and the liquid vinegar is usually required to be separately packaged with other solid seasonings besides not being convenient for packaging and storing when being used for producing seasoning bags, so that the production cost of products is improved. Although the problem can be solved by preparing vinegar liquid into vinegar powder and packaging the vinegar powder into a seasoning packet, in the prior art, the vinegar powder is mostly prepared by a spray drying method, and a large amount of additives such as cyclodextrin, maltodextrin, hydrophobic modified starch and the like are required to be added in the preparation process for thickening, so that the vinegar powder is low in nutritional value and poor in taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a vermicelli seasoning and a preparation process thereof.
The purpose of the invention is realized by the following technical scheme:
a vermicelli seasoning production process is characterized by comprising the following steps: (1) baking the walnut kernels, namely crushing the baked walnut kernels into 400-500-mesh powder;
(2) freeze-drying the edible tree fungus vegetable at low temperature, grinding the treated edible tree fungus vegetable into 400-plus-500-mesh powder;
(3) gelatinizing corn starch with hot water, cooling, mixing with walnut powder and edible fungus powder, adding white sugar, adjusting pH to 4.0 with citric acid, and adding yeast powder for alcoholic fermentation;
(4) adding acid protease and cultured acetic acid bacteria into the alcoholic fermentation liquor, stirring, fermenting and performing enzymolysis of walnut protein simultaneously to obtain composite vinegar liquid;
(5) homogenizing the composite vinegar liquid, concentrating, and spray drying to obtain composite vinegar powder;
(6) mixing the compound vinegar powder with other flavoring agents, making into vermicelli flavoring agent, and packaging.
Further, the baking temperature of the walnut kernel in the step (1) is 150-.
Further, in the step (2), the agaric vegetable is subjected to low-temperature freeze drying at the temperature of between 30 ℃ below zero and 10 ℃ below zero.
Further, the step (3) is to gelatinize the corn starch at 85-95 ℃.
Further, the acid protease in the step (4) has the batch number of CAS 9025-49-4.
Further, in the step (5), the composite vinegar liquid is homogenized for more than 30min and concentrated until the solid content is more than 50%.
Further, the other flavoring agents in the step (6) comprise salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder, beef powder, dehydrated vegetable particles, dehydrated meat particles and pepper powder.
A vermicelli seasoning is characterized in that: is prepared by mixing compound vinegar powder and other flavoring agents.
Further, the other seasonings comprise salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder and beef powder.
The invention has the beneficial effects that:
1. the agaric vegetable is crushed and then prepared into the composite vinegar liquid, the agaric vegetable can be thickened after pulping, additives such as cyclodextrin, maltodextrin, hydrophobic modified starch and the like do not need to be added to thicken the composite vinegar liquid in the process of preparing the composite vinegar powder by spray drying, the taste of the vinegar powder cannot be damaged, the agaric vegetable has various nutritional ingredients, and the nutritional value of the composite vinegar powder can be improved while the spray drying thickening effect of the composite vinegar powder is exerted.
2. The compound vinegar powder comprises baked walnut kernel components after enzymolysis, the components can provide nut fragrance for the compound vinegar powder, enrich the taste and fragrance of the seasoning, improve the flavor of the seasoning, and the proteins rich in the walnut are hydrolyzed into polypeptides through acid protease, so that the protein-flavored polypeptides are subjected to enzymolysis in the process of preparing the seasoning, and the compound vinegar powder is beneficial to full absorption of a human body and has the functions of resisting fatigue, resisting oxidation, reducing blood pressure and the like.
3. The enzymolysis of the walnut protein by the acid protease needs to be carried out in an acid environment, and the enzymolysis of the walnut protein and the fermentation of acetic acid bacteria are combined into a process, so that the process flow can be simplified, the production efficiency can be improved, and the full enzymolysis of the walnut protein can be promoted.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
(1) Baking walnut kernels at 150 ℃, and crushing the baked walnut kernels into 400-mesh powder;
(2) freeze-drying Auricularia auricula-judae dish at-30 deg.C, and grinding into 400 mesh powder;
(3) gelatinizing 30 parts of corn starch with hot water at 85 ℃, cooling, uniformly mixing with 10 parts of walnut powder and 20 parts of agaric vegetable powder, adding 2 parts of white sugar, adjusting the pH value to 4.0 with citric acid, sterilizing, cooling, adding 2 parts of Angel wine brewing high-activity dry yeast powder for alcoholic fermentation, and fermenting at 30 ℃ for about 2 days to ensure that the fermentation liquor stops fermenting when the final alcohol concentration reaches 6% (V/V);
(4) adding 10 parts of acid protease (CAS9025-49-4) and 1.5 parts of cultured acetic acid bacteria into the alcoholic fermentation liquor, stirring, fermenting at 30 ℃, turning during fermentation, performing fermentation and walnut protein enzymolysis simultaneously, measuring acidity and alcohol degree every day, adding 1 part of salt when the acidity reaches 6g/100ml, and stopping fermentation to obtain composite vinegar liquid;
(5) homogenizing the composite vinegar liquid for 30min, concentrating until the solid content is 55%, and then performing spray drying to obtain composite vinegar powder, wherein the spray drying parameters are as follows: the material temperature is 60 ℃, the inlet air temperature is 175 ℃, the outlet temperature is 70 ℃, and the feeding flow is 25 mL/min;
(6) mixing the compound vinegar powder with salt, monosodium glutamate, white sugar, rhizoma Zingiberis recens powder, Bulbus Allii powder, and Carnis bovis Seu Bubali powder, making into vermicelli flavoring agent, and packaging.
Example 2
(1) Baking walnut kernels at 200 ℃, and crushing the baked walnut kernels into 450-mesh powder;
(2) freeze-drying Auricularia auricula-judae at-20 deg.C, and grinding into powder of 450 mesh;
(3) gelatinizing 30 parts of corn starch with hot water at 90 ℃, cooling, uniformly mixing with 10 parts of walnut powder and 20 parts of agaric vegetable powder, adding 2 parts of white sugar, adjusting the pH value to 4.0 with citric acid, sterilizing, cooling, adding 2 parts of Angel wine brewing high-activity dry yeast powder for alcoholic fermentation, and fermenting at 30 ℃ for about 2 days to ensure that the fermentation liquor stops fermenting when the final alcohol concentration reaches 6% (V/V);
(4) adding 10 parts of acid protease (CAS9025-49-4) and 1.5 parts of cultured acetic acid bacteria into the alcoholic fermentation liquor, stirring, fermenting at 30 ℃, turning during fermentation, performing fermentation and walnut protein enzymolysis simultaneously, measuring acidity and alcohol degree every day, adding 1 part of salt when the acidity reaches 6g/100ml, and stopping fermentation to obtain composite vinegar liquid;
(5) homogenizing the composite vinegar liquid for 35min, concentrating until the solid content is 58%, and then performing spray drying to obtain composite vinegar powder, wherein the spray drying parameters are as follows: the material temperature is 60 ℃, the inlet air temperature is 180 ℃, the outlet temperature is 70 ℃, and the feeding flow is 25 mL/min;
(6) mixing the compound vinegar powder with salt, monosodium glutamate, white sugar, rhizoma Zingiberis recens powder, Bulbus Allii powder, fructus Zanthoxyli powder, dehydrated vegetable granule, and Carnis bovis Seu Bubali powder, making into vermicelli flavoring agent, and packaging.
Example 3
(1) Baking walnut kernels at 250 ℃, and crushing the baked walnut kernels into 500-mesh powder;
(2) freeze-drying Auricularia auricula-judae dish at-10 deg.C, and grinding into powder of 500 meshes;
(3) gelatinizing 30 parts of corn starch with hot water at 95 ℃, cooling, uniformly mixing with 10 parts of walnut powder and 20 parts of agaric vegetable powder, adding 2 parts of white sugar, adjusting the pH value to 4.0 with citric acid, sterilizing, cooling, adding 2 parts of Angel wine brewing high-activity dry yeast powder for alcoholic fermentation, and fermenting at 30 ℃ for about 2 days to ensure that the fermentation liquor stops fermenting when the final alcohol concentration reaches 6% (V/V);
(4) adding 10 parts of acid protease (CAS9025-49-4) and 1.5 parts of cultured acetic acid bacteria into the alcoholic fermentation liquor, stirring, fermenting at 30 ℃, turning during fermentation, performing fermentation and walnut protein enzymolysis simultaneously, measuring acidity and alcohol degree every day, adding 1 part of salt when the acidity reaches 6g/100ml, and stopping fermentation to obtain composite vinegar liquid;
(5) homogenizing the composite vinegar liquid for 40min, concentrating until the solid content is 58%, and then performing spray drying to obtain composite vinegar powder, wherein the spray drying parameters are as follows: the material temperature is 60 ℃, the inlet air temperature is 180 ℃, the outlet temperature is 70 ℃, and the feeding flow is 25 mL/min;
(6) mixing the compound vinegar powder with salt, monosodium glutamate, white sugar, rhizoma Zingiberis recens powder, Bulbus Allii powder, fructus Piperis powder, dehydrated vegetable granule, and dehydrated meat granule, making into vermicelli flavoring agent, and packaging.
Comparative example 1
The vinegar powder was prepared by the same method as in example 1 except that the walnut powder and the agaric vegetable powder were not added.
Comparative example 2
In step (4) of example 1, no acidic protease was added, and the rest of the steps were carried out in the same manner as in example 1.
1. Degree of hydrolysis test
The vinegar powder of example 1-3 and comparative example 1-2 was rehydrated, the supernatant was neutralized with NaOH until pH was 7, the content of amino nitrogen was measured by formaldehyde titration method, the walnut powder of the same weight as in example 1-3 was digested and distilled, the total nitrogen content was measured by kjeldahl method (GB 5009.5-2016), and the degree of proteolysis was calculated by the formula DH/% (amino nitrogen (g/L)/total nitrogen (g/L)) x 100.
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Degree of hydrolysis | 15.1％ | 16.5％ | 15.8％ | - | 0 |
2. Sensory testing
Each group was tested for flavor by 20 trials.
| Taste of the product | |
| Example 1 | Soft sour, sweet, prominent fragrance of nuts and long aftertaste |
| Example 2 | Soft sour, sweet, prominent fragrance of nuts and long aftertaste |
| Example 3 | Soft sour, sweet, prominent fragrance of nuts and long aftertaste |
| Comparative example 1 | Sour taste is astringent |
| Comparative example 2 | Soft sour taste and sweet taste |
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A vermicelli seasoning production process is characterized by comprising the following steps: (1) baking the walnut kernels, namely crushing the baked walnut kernels into 400-500-mesh powder;
(2) freeze-drying the edible tree fungus vegetable at low temperature, grinding the treated edible tree fungus vegetable into 400-plus-500-mesh powder;
(3) gelatinizing corn starch with hot water, cooling, mixing with walnut powder and edible fungus powder, adding white sugar, adjusting pH to 4.0 with citric acid, and adding yeast powder for alcoholic fermentation;
(4) adding acid protease and cultured acetic acid bacteria into the alcoholic fermentation liquor, stirring, and performing fermentation and walnut protein enzymolysis simultaneously to obtain composite vinegar liquid;
(5) homogenizing the composite vinegar liquid, concentrating, and spray drying to obtain composite vinegar powder;
(6) mixing the compound vinegar powder with other flavoring agents, making into vermicelli flavoring agent, and packaging.
2. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: the baking temperature of the walnut kernel in the step (1) is 150-250 ℃.
3. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: in the step (2), the agaric vegetable is frozen and dried at low temperature under the condition of-30 ℃ to-10 ℃.
4. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: and (3) gelatinizing the corn starch at 85-95 ℃.
5. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: the acid protease batch number in the step (4) is CAS 9025-49-4.
6. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: in the step (5), the composite vinegar liquid is homogenized for more than 30min and concentrated until the solid content is more than 50%.
7. The vermicelli seasoning making process according to claim 1, wherein the process comprises the following steps: and (4) the other seasonings in the step (6) comprise salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder and beef powder.
8. The vermicelli seasoning made by the vermicelli seasoning making process according to one of claims 1 to 7, wherein: is prepared by mixing compound vinegar powder and other flavoring agents.
9. A vermicelli seasoning according to claim 8 wherein: the other flavoring agents include salt, monosodium glutamate, white sugar, rhizoma Zingiberis recens powder, and Bulbus Allii powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911303466.8A CN111034976A (en) | 2019-12-17 | 2019-12-17 | Vermicelli seasoning and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911303466.8A CN111034976A (en) | 2019-12-17 | 2019-12-17 | Vermicelli seasoning and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034976A true CN111034976A (en) | 2020-04-21 |
Family
ID=70237100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911303466.8A Pending CN111034976A (en) | 2019-12-17 | 2019-12-17 | Vermicelli seasoning and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034976A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| US20110003036A1 (en) * | 2008-03-11 | 2011-01-06 | Massimiliano Pineschi | Combined drink and dressing |
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
| CN106119055A (en) * | 2016-09-14 | 2016-11-16 | 天津替代医学科技股份有限公司 | A kind of multi-functional ferment vinegar |
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN106967578A (en) * | 2017-05-10 | 2017-07-21 | 新疆林科院经济林研究所 | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
| CN107373395A (en) * | 2017-08-15 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of pork chop |
-
2019
- 2019-12-17 CN CN201911303466.8A patent/CN111034976A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| US20110003036A1 (en) * | 2008-03-11 | 2011-01-06 | Massimiliano Pineschi | Combined drink and dressing |
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN106119055A (en) * | 2016-09-14 | 2016-11-16 | 天津替代医学科技股份有限公司 | A kind of multi-functional ferment vinegar |
| CN106967578A (en) * | 2017-05-10 | 2017-07-21 | 新疆林科院经济林研究所 | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
| CN107373395A (en) * | 2017-08-15 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of pork chop |
Non-Patent Citations (1)
| Title |
|---|
| 何东平等: "《多肽制备技术》", vol. 1, 30 June 2013, 中国轻工业出版社, pages: 171 - 172 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101326991B (en) | Clam solid seafood condiment and production method | |
| CN109757702B (en) | Fresh-increasing chicken essence and preparation method thereof | |
| CN107568652A (en) | A kind of processing method and water chestnut crisp chip of the instant water chestnut crisp chip of high-quality | |
| CN107319304A (en) | A kind of edible mushroom enzymolysis process and its application for preparing domestic fungus flour | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| CN111454802A (en) | Quinoa rice wine and preparation method thereof | |
| CN111034976A (en) | Vermicelli seasoning and preparation process thereof | |
| CN110521998A (en) | A kind of chicken powder and the composite preparation process based on less salt zymotechnique chicken powder | |
| CN105481539A (en) | Modified choline chloride high-efficiency fertilizer helpful for increasing of henry steudnera tuber yield, and preparation method thereof | |
| CN115644410A (en) | Method for preparing high-freshness flavor-developing base material by using lentinus edodes stems and soybean protein isolate and application | |
| CN110089732B (en) | Preparation method of morchella cruzi crisp granules | |
| CN106235343A (en) | A kind of Fructus Ananadis comosi flavor fermentation bamboo shoot superfine powder and preparation method thereof | |
| CN106213253A (en) | A kind of spleen benefiting and stimulating the appetite fermentation Carnis Canitis | |
| CN109393425A (en) | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method | |
| CN112056541B (en) | Formula and preparation method of fermentation type mustard sauce rich in citronella flavor | |
| CN109156794A (en) | A kind of Shaoxing cooking wine and its brewage process | |
| CN107594422B (en) | Processing method of potato flour | |
| CN102885281A (en) | Method for preparing fermented blank bean preservative | |
| CN109691663A (en) | A kind of milt and preparation method thereof | |
| CN209732478U (en) | Cinnamomum camphora mycelium structure tea | |
| CN105942436A (en) | Fig, sweet almond and fish fermented soy sauce and preparation method thereof | |
| CN105285923A (en) | Preserved-fruit chicken soup flavor seasoning and preparation method thereof | |
| KR20110049436A (en) | Method for manufacturing the capsicum paste using maize and siberian chrysan-themum | |
| CN105795439A (en) | Moringa, Chinese magnoliavine fruit and fish fermented soy sauce and preparation method thereof | |
| CN111657468A (en) | Processing method for enriching antioxidant polypeptide from nut kernels by enzymatic hydrolysis of enzyme preparation |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200421 |
|
| RJ01 | Rejection of invention patent application after publication |