CN111165776A - Compound natural flavor enhancer and preparation process thereof - Google Patents
Compound natural flavor enhancer and preparation process thereof Download PDFInfo
- Publication number
- CN111165776A CN111165776A CN201911344591.3A CN201911344591A CN111165776A CN 111165776 A CN111165776 A CN 111165776A CN 201911344591 A CN201911344591 A CN 201911344591A CN 111165776 A CN111165776 A CN 111165776A
- Authority
- CN
- China
- Prior art keywords
- parts
- extract
- flavor enhancer
- natural flavor
- chicken
- 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
- 235000019264 food flavour enhancer Nutrition 0.000 title claims abstract description 36
- 150000001875 compounds Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 4
- 239000000284 extract Substances 0.000 claims abstract description 113
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 241000287828 Gallus gallus Species 0.000 claims abstract description 29
- 240000008042 Zea mays Species 0.000 claims abstract description 29
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 235000020712 soy bean extract Nutrition 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 9
- 238000000889 atomisation Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000002773 nucleotide Substances 0.000 abstract description 3
- 125000003729 nucleotide group Chemical group 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 10
- 235000013923 monosodium glutamate Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000004223 monosodium glutamate Substances 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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 a compound natural flavor enhancer which comprises the following components in percentage by weight: 10-20 parts of mushroom extract, 40-65 parts of corn fermentation extract, 5-20 parts of yeast fermentation extract, 10-25 parts of chicken extract, 10-25 parts of soybean extract and 235 parts of water. Compared with the existing flavor enhancer, the natural flavor enhancer disclosed by the invention has the advantages that the natural flavor enhancer with delicious taste and more perfect nutritional ingredients is produced by utilizing different amino acid contents and nucleotide contents in the natural mushroom extract, the corn fermentation extract, the yeast fermentation extract, the chicken extract and the soybean extract through reasonable blending, the ever-increasing high-end market demands of people on the seasoning are met, and the new demands of the clean labels of the seasoning are met.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a compound natural flavor enhancer and a preparation process thereof.
Background
In the beginning of this century, the first generation of monosodium glutamate was produced by human beings by finding and purifying sodium glutamate having umami components from the extract of kelp. As a delicate flavor seasoning, the research on the delicate flavor seasoning has never been stopped, and the production of monosodium glutamate is firstly made by adopting acid hydrolyzed gluten and is prepared by adopting microbial fermentation sugar raw materials (such as sweet potato powder, corn sauce seasoning powder starch and the like) until now.
By 1964, strong monosodium glutamate mainly comprising guanylate is finally produced. The delicate flavor of the sodium guanylate is almost the same as that of the common monosodium glutamate, and only when the sodium guanylate is added into food and the food contains a small amount of sodium glutamate, the sodium guanylate and the sodium glutamate generate 'synergistic effect', so that the freshness of the food is immediately improved. Therefore, the strong gourmet powder is actually prepared by adding a small amount of sodium guanylate into the common gourmet powder, and is called second generation fresh gourmet powder.
Along with the continuous progress of society and the continuous improvement of living standard, the requirements of people on seasonings are higher and higher, the common monosodium glutamate with single component is not met, and new compound flavor enhancer is continuously generated. The appearance of the Taityle chicken essence can be called as the third-generation monosodium glutamate, and the defects of the flavor enhancer are that all the essence contains artificially synthesized monosodium glutamate components.
Disclosure of Invention
The invention aims to provide a compound natural flavor enhancer which is used for replacing ethyl maltol as a flavoring agent, solving the pain of the flavoring agent and realizing the flavor enhancement effect of food.
In order to achieve the purpose, the invention provides the following technical scheme:
a compound natural flavor enhancer comprises the following components in percentage by weight: 10-20 parts of mushroom extract, 40-65 parts of corn fermentation extract, 5-20 parts of yeast fermentation extract, 10-25 parts of chicken extract and 10-25 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 10 parts of mushroom extract, 65 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract and 10 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 15 parts of mushroom extract, 45 parts of corn fermentation extract, 10 parts of yeast fermentation extract, 15 parts of chicken extract and 15 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 20 parts of mushroom extract, 50 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract and 15 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 15 parts of yeast fermentation extract, 25 parts of chicken extract and 10 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 20 parts of chicken extract and 25 parts of soybean extract.
Preferably, the compound natural flavor enhancer comprises the following components in percentage by weight: 15 parts of mushroom extract, 40 parts of corn fermentation extract, 25 parts of yeast fermentation extract, 10 parts of chicken extract and 10 parts of soybean extract.
Preferably, the manufacturing process of the compound natural flavor enhancer comprises the following steps:
step 1, selecting mushroom extract, corn fermentation extract, yeast fermentation extract, chicken extract and soybean extract, adding water, fully dissolving and uniformly mixing to prepare seasoning liquid for later use;
step 2, heating the pretreated seasoning liquid to 95 ℃, keeping the temperature for 30 minutes, and then passing the pretreated seasoning liquid through a powder spraying homogenizer 15-20MAP for powder spraying; wherein the powder spraying parameters are as follows: the air inlet temperature is 180 ℃, the air outlet temperature is 80-100 ℃, and the atomization frequency is 30-35 HZ; the yield is 25-30%.
Compared with the existing flavor enhancer, the invention has the following innovative effects: the natural flavor enhancer with delicious taste and perfect nutrient components is produced by utilizing different amino acid contents and nucleotide contents in natural mushroom extracts, corn fermentation extracts, yeast fermentation extracts, chicken extracts and soybean extracts through reasonable blending, meets the increasing high-end market demands of seasonings of people and meets the new demands of clean labels of the seasonings.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A compound natural flavor enhancer comprises the following components in percentage by weight: 10-20 parts of mushroom extract, 40-65 parts of corn fermentation extract, 5-20 parts of yeast fermentation extract, 10-25 parts of chicken extract, 10-25 parts of soybean extract and 235 parts of water.
Example 1, a compound natural flavor enhancer comprises the following components in percentage by weight: 10 parts of mushroom extract, 65 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
Example 2, a compound natural flavor enhancer comprises the following components in percentage by weight: 15 parts of mushroom extract, 45 parts of corn fermentation extract, 10 parts of yeast fermentation extract, 15 parts of chicken extract, 15 parts of soybean extract and 235 parts of water.
Example 3, a compound natural flavor enhancer comprises the following components in percentage by weight: 20 parts of mushroom extract, 50 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract, 15 parts of soybean extract and 235 parts of water.
Example 4, the compound natural flavor enhancer comprises the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 15 parts of yeast fermentation extract, 25 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
Example 5, compounding a natural umami agent, comprising the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 20 parts of chicken extract, 25 parts of soybean extract and 235 parts of water.
Example 6, compounding a natural umami agent, comprising the following components in percentage by weight: 15 parts of mushroom extract, 40 parts of corn fermentation extract, 25 parts of yeast fermentation extract, 10 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
The preparation process of the compound natural flavor enhancer in the embodiments 1 to 6 comprises the following steps:
step 1, selecting mushroom extract, corn fermentation extract, yeast fermentation extract, chicken extract and soybean extract, adding water, fully dissolving and uniformly mixing to prepare seasoning liquid for later use;
step 2, heating the pretreated seasoning liquid to 95 ℃, keeping the temperature for 30 minutes, and then passing the pretreated seasoning liquid through a powder spraying homogenizer 15-20MAP for powder spraying; wherein the powder spraying parameters are as follows: the air inlet temperature is 180 ℃, the air outlet temperature is 80-100 ℃, and the atomization frequency is 30-35 HZ; the yield is 25-30%.
A product embodied by the above embodiment; the flavoring agent is added into meat products, snack foods, sauced and marinated products, baked products and bean products according to the weight percentage of 0.1-0.5 percent, has obvious effects of enhancing the flavor and the taste, and obviously improves the product quality, so the product has strong market competitiveness.
Compared with the existing flavor enhancer, the invention has the following innovative effects: the natural flavor enhancer with delicious taste and perfect nutrient components is produced by utilizing different amino acid contents and nucleotide contents in natural mushroom extracts, corn fermentation extracts, yeast fermentation extracts, chicken extracts and soybean extracts through reasonable blending, meets the increasing high-end market demands of seasonings of people and meets the new demands of clean labels of the seasonings.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The compound natural flavor enhancer is characterized by comprising the following components in percentage by weight: 10-20 parts of mushroom extract, 40-65 parts of corn fermentation extract, 5-20 parts of yeast fermentation extract, 10-25 parts of chicken extract, 10-25 parts of soybean extract and 235 parts of water.
2. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 10 parts of mushroom extract, 65 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
3. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 15 parts of mushroom extract, 45 parts of corn fermentation extract, 10 parts of yeast fermentation extract, 15 parts of chicken extract, 15 parts of soybean extract and 235 parts of water.
4. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 20 parts of mushroom extract, 50 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 10 parts of chicken extract, 15 parts of soybean extract and 235 parts of water.
5. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 15 parts of yeast fermentation extract, 25 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
6. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 10 parts of mushroom extract, 40 parts of corn fermentation extract, 5 parts of yeast fermentation extract, 20 parts of chicken extract, 25 parts of soybean extract and 235 parts of water.
7. The compound natural flavor enhancer of claim 1, comprising the following components in percentage by weight: 15 parts of mushroom extract, 40 parts of corn fermentation extract, 25 parts of yeast fermentation extract, 10 parts of chicken extract, 10 parts of soybean extract and 235 parts of water.
8. The process for preparing the compound natural flavor enhancer of claims 1-7, which comprises the following steps:
step 1, selecting mushroom extract, corn fermentation extract, yeast fermentation extract, chicken extract and soybean extract, adding water, fully dissolving and uniformly mixing to prepare seasoning liquid for later use;
step 2, heating the pretreated seasoning liquid to 95 ℃, keeping the temperature for 30 minutes, and then passing the pretreated seasoning liquid through a powder spraying homogenizer 15-20MAP for powder spraying; wherein the powder spraying parameters are as follows: the air inlet temperature is 180 ℃, the air outlet temperature is 80-100 ℃, and the atomization frequency is 30-35 HZ; the yield is 25-30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911344591.3A CN111165776A (en) | 2019-12-24 | 2019-12-24 | Compound natural flavor enhancer and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911344591.3A CN111165776A (en) | 2019-12-24 | 2019-12-24 | Compound natural flavor enhancer and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165776A true CN111165776A (en) | 2020-05-19 |
Family
ID=70648827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911344591.3A Pending CN111165776A (en) | 2019-12-24 | 2019-12-24 | Compound natural flavor enhancer and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165776A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971098A (en) * | 2021-03-23 | 2021-06-18 | 东北农业大学 | Natural composite flavor enhancer and preparation method thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300564A (en) * | 1999-12-23 | 2001-06-27 | 李忠泽 | Supernutritive composite flavouring and its preparing process |
| CN101564144A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Chicken essence condiment |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
| US20150223504A1 (en) * | 2013-08-07 | 2015-08-13 | Cj Cheiljedang Corporation | Method for Preparing IMP Fermented Broth or Glutamic Acid Fermented Broth as Raw Material for Preparation of Natural Flavor |
| WO2017150482A1 (en) * | 2016-02-29 | 2017-09-08 | 不二製油グループ本社株式会社 | Flavor-enhancing agent |
| WO2017170995A1 (en) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | Taste-magnifying agent |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
-
2019
- 2019-12-24 CN CN201911344591.3A patent/CN111165776A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300564A (en) * | 1999-12-23 | 2001-06-27 | 李忠泽 | Supernutritive composite flavouring and its preparing process |
| CN101564144A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Chicken essence condiment |
| US20150223504A1 (en) * | 2013-08-07 | 2015-08-13 | Cj Cheiljedang Corporation | Method for Preparing IMP Fermented Broth or Glutamic Acid Fermented Broth as Raw Material for Preparation of Natural Flavor |
| CN103461926A (en) * | 2013-08-12 | 2013-12-25 | 浙江正味食品有限公司 | Preparation method of high-freshness composite seasoning |
| WO2017150482A1 (en) * | 2016-02-29 | 2017-09-08 | 不二製油グループ本社株式会社 | Flavor-enhancing agent |
| WO2017170995A1 (en) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | Taste-magnifying agent |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971098A (en) * | 2021-03-23 | 2021-06-18 | 东北农业大学 | Natural composite flavor enhancer and preparation method thereof |
| CN115721001A (en) * | 2022-12-08 | 2023-03-03 | 宁夏春升源生物科技有限公司 | Natural composite flavor enhancer and preparation method thereof |
| CN115721001B (en) * | 2022-12-08 | 2024-03-29 | 宁夏春升源生物科技有限公司 | Natural composite flavoring agent and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461926B (en) | Preparation method of high-freshness composite seasoning | |
| CN106261774A (en) | A kind of preparation method of the peppery bar of beef flavour | |
| CN103181536B (en) | Seasonings for grilling fish and preparation method thereof | |
| US6759068B2 (en) | Onion and garlic biohydrolysates and their use as natural flavorings | |
| US20130287926A1 (en) | Low sodium salt substitute compositions | |
| CN112205605A (en) | Vegetarian meat seasoning and preparation method thereof | |
| CN108450888A (en) | A kind of beef flavour soup spice and its preparation method and application | |
| US20100239740A1 (en) | Low sodium salt substitute compositions | |
| CN111165776A (en) | Compound natural flavor enhancer and preparation process thereof | |
| CN114680321A (en) | Composite seasoning salt and preparation method thereof | |
| US6383532B1 (en) | Production of a hydrolysate | |
| CN104171861B (en) | One kind wraps up in powder formula and its application | |
| CN101816389A (en) | Egg powder food | |
| CN106256266B (en) | High-protein yeast extract with mellow taste and preparation method and application thereof | |
| CN113632961A (en) | Chicken paste essence with pickled peppers and preparation method thereof | |
| KR20210004542A (en) | Sauce for chicken breast jerky and manufacturing method of chicken breast jerky using the same | |
| CN113163823A (en) | Method for preparing sauce containing tempeh and sauce prepared by the method | |
| CN107173706A (en) | A kind of Salt roasted chicken powder and its production method | |
| CN115044572A (en) | Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste | |
| CN1729849A (en) | Salty fresh lotus root starch and its processing method | |
| CN103181535B (en) | Condiment used for making roast duck and preparation method thereof | |
| CN102106556B (en) | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| CN114176211A (en) | Zero-additive oyster sauce and preparation method thereof | |
| US20130171326A1 (en) | Low sodium salt substitute compositions |
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 |