CN113208083A - Semisolid universal seasoning and preparation method thereof - Google Patents
Semisolid universal seasoning and preparation method thereof Download PDFInfo
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- CN113208083A CN113208083A CN202010080423.4A CN202010080423A CN113208083A CN 113208083 A CN113208083 A CN 113208083A CN 202010080423 A CN202010080423 A CN 202010080423A CN 113208083 A CN113208083 A CN 113208083A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 227
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 196
- 239000007787 solid Substances 0.000 claims abstract description 115
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 81
- 239000003921 oil Substances 0.000 claims abstract description 50
- 238000003756 stirring Methods 0.000 claims abstract description 50
- 238000002844 melting Methods 0.000 claims abstract description 41
- 230000008018 melting Effects 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 238000001914 filtration Methods 0.000 claims abstract description 34
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 109
- 239000002994 raw material Substances 0.000 claims description 75
- 235000019197 fats Nutrition 0.000 claims description 71
- 235000019198 oils Nutrition 0.000 claims description 49
- 150000003839 salts Chemical class 0.000 claims description 41
- 235000021552 granulated sugar Nutrition 0.000 claims description 34
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 25
- 241000287828 Gallus gallus Species 0.000 claims description 20
- 235000013330 chicken meat Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 15
- 235000019482 Palm oil Nutrition 0.000 claims description 13
- 239000002540 palm oil Substances 0.000 claims description 13
- 239000003760 tallow Substances 0.000 claims description 10
- 241001465754 Metazoa Species 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims 1
- 229940110456 cocoa butter Drugs 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 60
- 235000019634 flavors Nutrition 0.000 abstract description 60
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 239000003925 fat Substances 0.000 description 64
- 239000007858 starting material Substances 0.000 description 48
- 235000013305 food Nutrition 0.000 description 21
- 241000234282 Allium Species 0.000 description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 17
- 239000004278 EU approved seasoning Substances 0.000 description 17
- 244000203593 Piper nigrum Species 0.000 description 17
- 235000008184 Piper nigrum Nutrition 0.000 description 17
- 229940029982 garlic powder Drugs 0.000 description 17
- 235000013614 black pepper Nutrition 0.000 description 16
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 13
- 229920002774 Maltodextrin Polymers 0.000 description 13
- 239000005913 Maltodextrin Substances 0.000 description 13
- 239000008101 lactose Substances 0.000 description 13
- 229940035034 maltodextrin Drugs 0.000 description 13
- 235000015278 beef Nutrition 0.000 description 12
- 239000001931 piper nigrum l. white Substances 0.000 description 12
- 235000006886 Zingiber officinale Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
- 238000010411 cooking Methods 0.000 description 11
- 235000008397 ginger Nutrition 0.000 description 11
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- 239000008159 sesame oil Substances 0.000 description 10
- 235000011803 sesame oil Nutrition 0.000 description 10
- 235000015277 pork Nutrition 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 108091028664 Ribonucleotide Proteins 0.000 description 5
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- 230000000694 effects Effects 0.000 description 5
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- 235000013599 spices Nutrition 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
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- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
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- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 101150009243 HAP1 gene Proteins 0.000 description 1
- 241000772415 Neovison vison Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001417495 Serranidae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000010193 shuanglong Substances 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000013068 supply chain management Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000012138 yeast extract Substances 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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 provides a semisolid universal seasoning and a preparation method thereof, wherein the semisolid universal seasoning is prepared from a powder seasoning and edible oil; the weight part of the edible oil is 10-90% of that of the semisolid general seasoning; the weight part of the oil with the melting point not less than 22 ℃ accounts for more than 80 percent of the weight part of the edible oil; the particle size of the powder seasoning is that the powder seasoning can completely pass through a standard sieve of 20 meshes. The preparation method comprises the steps of crushing, mixing and filtering the powdery seasoning, stirring and filtering the edible oil and fat, sterilizing the semi-solid general seasoning and the like. The semi-solid universal seasoning prepared by the invention has good oxidation resistance, can be stored for a long time, does not separate grease, and has uniform flavor and stable quality.
Description
Technical Field
The invention belongs to the field of seasonings and preparation thereof, and particularly relates to a semi-solid universal seasoning and a preparation method thereof.
Background
Due to the recent trend of diet, many couples working together in families have a limited time to cook at home, and in many cases they rely on going out to have meals and going out to solve daily diet. Generally, when cooking at home, since various seasonings (spices, sauces, sesame oil, etc.) must be used in addition to salt as a seasoning, and the seasonings must be purchased separately, the work of for use is complicated. Therefore, the development of an appropriate semi-solid universal seasoning becomes a problem to be solved urgently in the industry.
The prior art for preparing semi-solid seasonings has the technical problems of difficult long-term storage, oil separation, uneven flavor, easy deterioration and the like. Patent CN104222951A discloses a semi-solid dried small shrimp sauce seasoning, which comprises the following components by weight: 50-80 parts of vegetable oil, 10-20 parts of dried small shrimps, 2-15 parts of dried peppers, 1-10 parts of fresh gingers, 1-10 parts of fresh garlic, 5-10 parts of seasoning liquid and 0.5-1 part of monosodium glutamate, wherein the vegetable oil contains spice oil, and the spice oil accounts for 3% -8% of the vegetable oil; the invention also provides a preparation method of the semi-solid dried small shrimp sauce seasoning, which comprises the following steps: the method comprises the following steps: 1) raw material processing, 2) spice oil preparation, 3) dried small shrimp pretreatment, 4) heating preparation and 5) cooling and filling. The patent technology solves the problems of preparation of the semi-solid flavoring and flavor and color of the dried small shrimps by mixing the vegetable oil and the flavoring, but finds that the product often has precipitation of the flavoring, needs to be stirred again in the use process, is not uniformly mixed, is deteriorated in flavor after being stored for a long time (540 days) and the like in the use process.
Therefore, there is a need to provide an improved technical solution to overcome the technical problems in the prior art.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the semi-solid general seasoning and the preparation method thereof, and the prepared semi-solid general seasoning has good oxidation resistance, long-term storage, no separation of grease, uniform flavor and stable quality.
The invention provides a semi-solid universal seasoning, which is prepared from a powdery seasoning and edible oil; wherein the weight part of the edible oil is 10-90% of that of the semisolid universal seasoning; the weight part of the oil with the melting point not less than 22 ℃ accounts for more than 80 percent of the weight part of the edible oil. By adopting the technical scheme, the stable semisolid seasoning without separation of grease can be obtained at normal temperature.
Preferably, in the semi-solid general seasoning as described above, the edible fat includes at least one of lard, beef tallow, horse tallow, cacao butter, coconut oil, palm oil, chicken fat and duck fat. By adopting the technical scheme, the stable semisolid seasoning which cannot be separated at normal temperature can be obtained.
Preferably, in the semi-solid universal seasoning, the edible oil can pass through a 60-mesh standard sieve. By adopting the technical scheme, the homogeneous non-caking edible oil can be obtained. .
Preferably, in the semi-solid universal seasoning as described above, the powder seasoning includes a powder of terrestrial animal origin, a powder of aquatic animal origin and a powder of plant origin. By adopting the technical scheme, the semi-solid seasoning with various flavors is obtained.
Preferably, in the semi-solid universal seasoning, the particle size of the powder seasoning is such that the powder seasoning can completely pass through a standard sieve of 20 meshes. By adopting the technical scheme, the technical effect of smooth tongue feeling of the semisolid seasoning is realized.
Preferably, in the semi-solid universal seasoning, the part by weight of the powder seasoning is 10 to 90% of the part by weight of the semi-solid universal seasoning. The powdery seasoning is used in an amount of 10-90% by weight of the semisolid universal seasoning, so that a stable semisolid seasoning which is not separated at normal temperature is obtained.
The invention provides a preparation method of a semi-solid universal seasoning, wherein the semi-solid universal seasoning is prepared from a powdery seasoning and edible oil; the preparation method of the semi-solid universal seasoning comprises the following steps: step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning. By the production of the process, the semi-solid seasoning with stable quality, such as sterilization, no separation of grease and the like, is obtained.
Preferably, in the preparation method, the powder seasoning is prepared by the following steps: step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer for 20 minutes; then adding flavor enhancer powder for mixing for 20 minutes to obtain a flavoring mixture; the flavoring aid powder comprises raw material components of the powder flavoring except refined salt and white granulated sugar;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning. The powdery seasoning with smooth tongue touch and stable quality can be obtained by the production process without agglomeration.
Preferably, in the preparation method, the edible oil and fat is prepared by the following steps: step one, putting other grease components except the grease with the highest melting point into a liquid mixer, stirring for 20 minutes, adding the grease with the highest melting point, heating to 80 ℃, continuing stirring for 20 minutes, and then cooling to 50 ℃ to obtain a grease mixture. And step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil. By the production of the process, the grease can completely pass through the mesh, and homogeneous grease without agglomeration can be obtained.
Preferably, in the preparation method, the weight part of the edible oil and fat is 10-90% of the weight part of the semisolid universal seasoning; the weight part of the oil with the melting point not less than 22 ℃ accounts for more than 80 percent of the weight part of the edible oil; the particle size of the powder seasoning is that the powder seasoning can completely pass through a standard sieve of 20 meshes. By the proportion and the process, the semisolid seasoning with stable tongue-sensitive smooth quality and without separation of grease at normal temperature is obtained.
The beneficial effects created by the invention are as follows:
1. convenience: by using the product of the invention, other seasonings are not needed, the application is convenient, the cooking time is shortened, and the energy consumption is reduced. Meanwhile, since it is not necessary to purchase various seasonings, the cooking cost can be effectively reduced. In addition, by using the product of the invention, food materials such as redundant vegetables and starch food in a kitchen are fully utilized, wet garbage is reduced, and environmental pollution is reduced. When in use, the spoon can be easily used for digging up, so that the spoon is convenient for children and old people to use. In addition, the using amount of the semisolid universal seasoning is easy to control, is economical and practical, and can effectively solve the problems of hypertension and the like caused by excessive intake of edible salt;
2. the real taste: due to the adoption of the semi-solid universal seasoning, various flavor raw materials can be mixed at the same time, the grease is not layered, the flavor is uniform, and the real taste of the food material is not influenced;
3. shelf life: can be stored at normal temperature in 540 days, and has good oxidation resistance.
Detailed Description
The experimental methods of the following examples, which are not specified under specific conditions, are generally determined according to national standards. If there is no corresponding national standard, it is carried out according to the usual international standards, to the conventional conditions or to the conditions recommended by the manufacturer.
The features mentioned with reference to the invention or the features mentioned with reference to the embodiments can be combined. All the features disclosed in this specification may be combined in any combination, and each feature disclosed in this specification may be replaced by alternative features serving the same, equivalent or similar purpose. Thus, unless expressly stated otherwise, the features disclosed are merely generic examples of equivalent or similar features.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all embodiments and preferred embodiments mentioned herein may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, all the technical features mentioned herein and preferred features may be combined with each other to form a new technical solution, if not specifically stated.
In the present invention, if not specifically stated, the powder seasoning referred to herein includes, but is not limited to, a powder of terrestrial animal origin, a powder of aquatic animal origin or a powder of plant origin.
In the present invention, if not specifically stated, the powder seasonings mentioned herein include, but are not limited to, HAP, HVP, yeast extract, spices, edible salt, white sugar, lactose, monosodium glutamate, disodium ribonucleotide, disodium succinate, fermented seasonings, pepper, maltodextrin or edible corn starch.
In the present invention, the powder of terrestrial animal origin mentioned herein includes, but is not limited to, beef powder, chicken powder, pork powder, mutton powder or duck powder, if not specifically stated.
In the present invention, the powder of aquatic animal origin mentioned herein includes, but is not limited to, bonito powder, sardine powder, blue-spotted grouper powder, saury powder, pausare powder, shrimp powder, scallop powder, squid powder, clam powder or crab powder, if not specifically mentioned.
In the present invention, if not specifically stated, the plant-derived powder mentioned herein includes, but is not limited to, onion powder, garlic powder, cabbage powder, Chinese cabbage powder, ginger powder, mushroom powder, celery powder, carrot powder or coriander powder.
In the present invention, the powder of the flavor enhancer mentioned herein means powdery seasonings other than the refined salt and the white granulated sugar, unless otherwise specified.
In the present invention, the normal temperature mentioned herein is 20 to 25 ℃ unless otherwise specified.
In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments, but the invention includes but is not limited to the embodiments.
Chicken oil (chicken fat oil, melting point 25 ℃, available from tongliao gong food llc);
lard (faint scent lard, melting point 34 ℃, available from linyi new journey jingong food llc);
palm oil (finished palm oil, melting point 33 ℃, available from yinjiang, grain and oil industries, ltd);
tallow (edible tallow, melting point 45 ℃, available from wet food ltd, sea, thai city);
sesame oil (sesame oil, purchased from yijia grain oil food supply chain management ltd, of the corridor development area);
onion powder (irradiation) from Xingwang seasoned food Co., Ltd., Leling city);
garlic powder (irradiation), available from prosperous flavoured food ltd, tomb);
ginger powder (irradiation), purchased from Xingwang flavoring food Co., Ltd., Leling city);
chicken powder (chicken powder LBJ013, available from syngeneic foods (jiangsu) limited);
pork powder (pork flavor powder 48201, available from Tongyi Happy food, Jiangsu, Inc.);
beef powder (beef powder a0864, available from legnathic food (jiangsu) ltd);
HVP (Compound hydrolyzed vegetable protein seasoning powder HVP-G, available from Baoding flavor group food science and technology Co., Ltd.);
HAP (hydrolyzed protein gelatin seasoning powder HAP-JY available from Weiling food science and technology Co., Ltd.);
black pepper powder (irradiation) available from jibao (Qingdao) Biotech limited);
white pepper (white pepper SSP8201-F, available from Touchun food, Inc. of Thai);
maltodextrin (maltodextrin DE10, available from merchant limited of huge dragons in beijing mink);
high speed mills (type B universal mills, available from jiangyin treasure technologies ltd);
a powder mixer (horizontal ribbon mixer WLDH-1.5P/C, from Shuanglong group Co., Ltd., China);
a 20-mesh sieve (a three-dimensional vibrating sieving filter LC, available from Renshi mechanical Limited liability company in New county);
a 60-mesh sieve (a three-dimensional vibrating sieving filter LC, available from Renshi mechanical Limited liability company in New county);
a liquid mixer (horizontal steam mixing kettle WZJ-500L, available from Qingdao optical big equipment science and technology Co., Ltd.);
other equipment and food raw materials are all common products sold in the market.
Comparative example 1 preparation method of semi-solid general seasoning
This comparative example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 1, the components of the edible oil and fat are shown in table 2, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 3).
TABLE 1 composition of powdered seasoning
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 52 |
| Raw material 2 | White granulated sugar powder | 8 |
| Raw material 3 | Flavor powder | 6 |
| Raw material 4 | Flavour development nucleotide disodium | 1.5 |
| Starting Material 5 | Onion powder | 6 |
| Starting Material 6 | Garlic powder | 3.5 |
| Feedstock 7 | Pork powder | 5.5 |
| Feedstock 8 | HAP | 3.5 |
| Starting material 9 | Lactose | 2.5 |
| Feedstock 10 | Maltodextrin | 3.5 |
| Hei | 92 |
TABLE 2 edible oil and fat compositions
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Lard (melting point 34 ℃ C.) | 6 (ratio 75%) |
| Raw material 2 | Tallow (melting point 45 ℃ C.) | 2 (ratio 25%) |
| Hei | 8 |
TABLE 3 composition of semi-solid seasonings
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer for 20 minutes; then adding flavor powder, disodium ribonucleotide, onion powder, garlic powder, pork powder, HAP, lactose and maltodextrin for mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, adding chicken fat into a liquid stirrer, stirring for 20 minutes, adding lard, heating to 80 ℃, continuing stirring for 20 minutes, and then cooling to 50 ℃ to obtain a fat mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Comparative example 2 preparation method of semi-solid general seasoning
This comparative example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 4, the components of the edible oil and fat are shown in table 5, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 6).
TABLE 4 composition of the powdered seasoning
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 3 |
| Raw material 2 | White granulated sugar powder | 2 |
| Raw material 3 | Flavor powder | 1 |
| Raw material 4 | Flavour development nucleotide disodium | 0.3 |
| Starting Material 5 | Onion powder | 1 |
| Starting Material 6 | Garlic powder | 1 |
| Feedstock 7 | White pepper powder | 0.7 |
| Hei | 9 |
TABLE 5 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Chicken oil (melting point 25 ℃ C.) | 64 (ratio 70%) |
| Raw material 2 | Lard (melting point 34 ℃ C.) | 27 (ratio 30%) |
| Hei | 91 |
TABLE 6 composition of semi-solid flavors
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer for 20 minutes; then adding flavor powder, disodium ribonucleotide, onion powder, garlic powder and white pepper powder, and mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, adding chicken fat into a liquid stirrer, stirring for 20 minutes, adding lard, heating to 80 ℃, continuing stirring for 20 minutes, and then cooling to 50 ℃ to obtain a fat mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Comparative example 3 preparation method of semi-solid general seasoning
This comparative example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 7, the components of the edible oil and fat are shown in table 8, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 9).
TABLE 7 composition of powdered seasoning
TABLE 8 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Lard (melting point 34 ℃ C.) | 25 (ratio 63%) |
| Raw material 2 | Sesame oil | 15 (ratio 37%) |
| Hei | 40 |
TABLE 9 composition of semi-solid flavors
| Name (R) | Parts by weight |
| Cooking powder | 60 |
| Edible oil and fat | 40 |
| Hei | 100 |
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer for 20 minutes; then adding flavor powder, disodium ribonucleotide, onion powder, garlic powder, ginger powder, chicken powder, HAP, white pepper powder, maltodextrin and lactose, and mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, adding sesame oil into a liquid stirrer, stirring for 20 minutes, adding lard, heating to 80 ℃, continuing stirring for 20 minutes, and then cooling to 50 ℃ to obtain a grease mixture;
and step two, filtering the oil and fat mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes to obtain the edible oil and fat.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Example 1 preparation of a semi-solid Universal flavouring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdered seasoning are shown in table 10, the components of the edible oil and fat are shown in table 11, and the semi-solid seasoning is obtained by mixing the powdered seasoning and the edible oil and fat (as shown in table 12).
TABLE 10 composition of powdered seasoning
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 30 |
| Raw material 2 | White granulated sugar powder | 3 |
| Raw material 3 | Flavor powder | 4.5 |
| Raw material 4 | Flavour development nucleotide disodium | 0.5 |
| Starting Material 5 | Onion powder | 6 |
| Starting Material 6 | Garlic powder | 3 |
| Feedstock 7 | Ginger powder | 2 |
| Feedstock 8 | Chicken powder | 6 |
| Starting material 9 | HAP | 3 |
| Feedstock 10 | White pepper powder | 0.5 |
| Feedstock 11 | Lactose | 1.5 |
| Hei | 60 |
TABLE 11 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Lard (melting point 34 ℃ C.) | 20 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 20 (ratio 50%) |
| Hei | 40 |
TABLE 12 Components of semi-solid flavors
| Name (R) | Parts by weight |
| Powdery seasoning | 60 |
| Edible oil and fat | 40 |
| Hei | 100 |
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer at the stirring speed of 60rpm for 20 minutes; then adding flavor powder, disodium ribonucleotide, onion powder, garlic powder, ginger powder, chicken powder, HAP, white pepper powder and lactose, and mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, adding chicken fat into a liquid stirrer, stirring for 20 minutes, adding lard, heating to 80 ℃, continuing stirring for 20 minutes (the stirring speed is 6rpm), and then cooling to 50 ℃ to obtain a fat mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes at a stirring speed of 20rpm to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Example 2. method for producing a semi-solid general seasoning
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdered seasoning are shown in table 13, the components of the edible oil and fat are shown in table 14, and the semi-solid seasoning is obtained by mixing the powdered seasoning and the edible oil and fat (as shown in table 15).
TABLE 13 composition of powdered flavoring
TABLE 14 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 15 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 10 (ratio 33%) |
| Raw material 3 | Tallow (melting point 45 ℃ C.) | 5 (ratio 17%) |
| Hei | 30 |
TABLE 15 composition of semi-solid flavors
| Name (R) | Parts by weight |
| Cooking powder | 70 |
| Edible oil and fat | 30 |
| Hei | 100 |
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer at the stirring speed of 60rpm for 20 minutes; then adding flavor powder, onion powder, garlic powder, pork powder, beef powder, HVP, black pepper powder and maltodextrin, and mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, adding chicken oil and palm oil into a liquid stirrer, stirring for 20 minutes, adding beef tallow, heating to 80 ℃, continuing stirring for 20 minutes (the stirring speed is 6rpm), and then cooling to 50 ℃ to obtain an oil mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes at the stirring speed of 20rpm to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Example 3 preparation of a semi-solid Universal flavouring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 16, the components of the edible oil and fat are shown in table 17, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 18).
TABLE 16 composition of powdered flavors
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 26 |
| Raw material 2 | White granulated sugar powder | 8 |
| Raw material 3 | Lactose | 8 |
| Raw material 4 | Flavor powder | 5.5 |
| Starting Material 5 | Onion powder | 4 |
| Starting Material 6 | Garlic powder | 2.5 |
| Feedstock 7 | Ginger powder | 2.5 |
| Feedstock 8 | Chicken powder | 6 |
| Starting material 9 | Beef powder | 8 |
| Feedstock 10 | HVP | 4 |
| Feedstock 11 | White pepper powder | 0.8 |
| Feedstock 12 | Maltodextrin | 4.7 |
| Hei | 80 |
TABLE 17 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 9 (ratio 45%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 9 (ratio 45%) |
| Raw material 3 | Sesame oil | 2 (ratio 10%) |
| Hei | 20 |
TABLE 18 composition of semi-solid flavors
(1) A preparation method of a powder seasoning comprises the following steps:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer at the stirring speed of 60rpm for 20 minutes; then adding lactose, monosodium glutamate powder, onion powder, garlic powder, ginger powder, chicken powder, beef powder, HVP (high pressure cooking powder), white pepper powder and maltodextrin, and mixing for 20 minutes to obtain a seasoning mixture;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
(2) A preparation method of edible oil comprises the following steps:
step one, putting the chicken oil, the palm oil and the sesame oil into a liquid stirrer, stirring for 20 minutes, heating to 80 ℃, continuing stirring for 20 minutes (the stirring speed is 6rpm), and then cooling to 50 ℃ to obtain an oil mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve for no more than 15 minutes at the filtering temperature of 40-80 ℃ to obtain the edible oil.
(3) A method for preparing a semi-solid universal flavoring comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes at the stirring speed of 20rpm to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
Example 4 preparation of a semi-solid Universal flavouring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 19, the components of the edible oil and fat are shown in table 20, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 21).
TABLE 19 composition of powdered flavors
TABLE 20 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Lard (melting point 34 ℃ C.) | 5 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 5 (ratio 50%) |
| Hei | 40 |
TABLE 21 Components of semi-solid flavors
| Name (R) | Parts by weight |
| Powdery seasoning | 90 |
| Edible oil and fat | 10 |
| Hei | 100 |
The technical flow & technical parameters of the manufacturing method were the same as in example 1.
Example 5 preparation of a semi-solid Universal seasoning
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of a powdered seasoning are shown in table 22, the components of an edible oil and fat are shown in table 23, and the semi-solid seasoning is obtained by mixing a powdered seasoning and an edible oil and fat (shown in table 24).
TABLE 22 composition of powdered flavors
TABLE 23 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Lard (melting point 34 ℃ C.) | 45 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 45 (ratio 50%) |
| Hei | 90 |
TABLE 24 composition of semi-solid flavors
| Name (R) | Parts by weight |
| Powdery seasoning | 10 |
| Edible oil and fat | 90 |
| Hei | 100 |
The technical flow & technical parameters of the manufacturing method were the same as in example 1.
Example 6 preparation of a semi-solid Universal seasoning
This example mainly describes a method for producing a semi-solid seasoning, wherein the composition of a powdered seasoning is shown in table 25, the composition of an edible oil or fat is shown in table 26, and the semi-solid seasoning is obtained by mixing a powdered seasoning and an edible oil or fat (shown in table 27).
TABLE 25 composition of powdered flavors
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 45 |
| Raw material 2 | Lactose | 8.1 |
| Raw material 3 | Flavor powder | 6.3 |
| Raw material 4 | Onion powder | 6.3 |
| Starting Material 5 | Garlic powder | 3.6 |
| Starting Material 6 | Pork powder | 5.04 |
| Feedstock 7 | Beef powder | 3.6 |
| Feedstock 8 | HVP | 4.5 |
| Starting material 9 | Black pepper powder | 1.26 |
| Feedstock 10 | Maltodextrin | 6.3 |
| Hei | 90 |
TABLE 26 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 5 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 3.33 (ratio 33%) |
| Raw material 3 | Tallow (melting point 45 ℃ C.) | 1.67 (ratio 17%) |
| Hei | 10 |
TABLE 27 Components of semi-solid flavors
The technical flow & technical parameters of the manufacturing method were the same as in example 2.
Example 7 preparation of a semi-solid Universal seasoning
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 28, the components of the edible oil and fat are shown in table 29, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 30).
TABLE 28 composition of powdered flavors
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 5 |
| Raw material 2 | Lactose | 0.9 |
| Raw material 3 | Flavor powder | 0.7 |
| Raw material 4 | Onion powder | 0.7 |
| Starting Material 5 | Garlic powder | 0.4 |
| Starting Material 6 | Pork powder | 0.56 |
| Feedstock 7 | Beef powder | 0.4 |
| Feedstock 8 | HVP | 0.5 |
| Starting material 9 | Black pepper powder | 0.14 |
| Feedstock 10 | Maltodextrin | 0.7 |
| Hei | 10 |
TABLE 29 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 45 (ratio 50%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 30 (ratio 33%) |
| Raw material 3 | Tallow (melting point 45 ℃ C.) | 15 (ratio 17%) |
| Hei | 90 |
TABLE 30 Components of semi-solid flavors
| Name (R) | Parts by weight |
| Cooking powder | 10 |
| Edible oil and fat | 90 |
| Hei | 100 |
The technical flow & technical parameters of the manufacturing method were the same as in example 2.
Example 8 preparation of a semi-solid Universal seasoning
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 31, the components of the edible oil and fat are shown in table 32, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 33).
TABLE 31 composition of powdered flavors
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 29.2 |
| Raw material 2 | White granulated sugar powder | 9 |
| Raw material 3 | Lactose | 9 |
| Raw material 4 | Flavor powder | 6.2 |
| Starting Material 5 | Onion powder | 4.5 |
| Starting Material 6 | Garlic powder | 2.8 |
| Feedstock 7 | Ginger powder | 2.8 |
| Feedstock 8 | Chicken powder | 6.8 |
| Starting material 9 | Beef powder | 9 |
| Feedstock 10 | HVP | 4.5 |
| Feedstock 11 | White pepper powder | 0.9 |
| Feedstock 12 | Maltodextrin | 5.3 |
| Hei | 90 |
TABLE 32 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 4.5 (ratio 45%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 4.5 (ratio 45%) |
| Raw material 3 | Sesame oil | 1 (ratio 10%) |
| Hei | 10 |
TABLE 33 composition of semi-solid flavors
The technical flow & technical parameters of the manufacturing method were the same as in example 3.
Example 9 preparation of a semi-solid Utility flavoring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 34, the components of the edible oil and fat are shown in table 35, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 36).
TABLE 34 Components of powdered flavoring
TABLE 35 composition of edible fats & oils
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 40.5 (ratio 45%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 40.5 (ratio 45%) |
| Raw material 3 | Sesame oil | 9 (ratio 10%) |
| Hei | 90 |
TABLE 36 Components of semi-solid flavors
The technical flow & technical parameters of the manufacturing method were the same as in example 3.
Example 10 preparation of a semi-solid Utility flavoring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 37, the components of the edible oil and fat are shown in table 38, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 39).
TABLE 37 Components of powdered flavoring
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 10 |
| Raw material 2 | White granulated sugar powder | 1 |
| Raw material 3 | Flavor powder | 1.5 |
| Raw material 4 | Flavour development nucleotide disodium | 0.17 |
| Starting Material 5 | Onion powder | 2 |
| Starting Material 6 | Garlic powder | 1 |
| Feedstock 7 | Ginger powder | 0.66 |
| Feedstock 8 | Chicken powder | 2 |
| Starting material 9 | HAP | 1 |
| Feedstock 10 | White pepper powder | 0.17 |
| Feedstock 11 | Lactose | 0.5 |
| Hei | 20 |
TABLE 38 edible oil and fat compositions
TABLE 39 composition of semi-solid flavors
| Name (R) | Parts by weight |
| Powdery seasoning | 20 |
| Edible oil and fat | 80 |
| Hei | 100 |
The technical flow & technical parameters of the manufacturing method were the same as in example 1.
Example 11 preparation of a semi-solid Utility flavoring
This example mainly describes a method for producing a semi-solid seasoning, wherein the components of the powdery seasoning are shown in table 40, the components of the edible oil and fat are shown in table 41, and the semi-solid seasoning is obtained by mixing the powdery seasoning and the edible oil and fat (shown in table 42).
TABLE 40 composition of powdered flavors
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Refined salt powder | 26 |
| Raw material 2 | White granulated sugar powder | 8 |
| Raw material 3 | Lactose | 8 |
| Raw material 4 | Flavor powder | 5.5 |
| Starting Material 5 | Onion powder | 4 |
| Starting Material 6 | Garlic powder | 2.5 |
| Feedstock 7 | Ginger powder | 2.5 |
| Feedstock 8 | Chicken powder | 6 |
| Starting material 9 | Beef powder | 8 |
| Feedstock 10 | HVP | 4 |
| Feedstock 11 | White pepper powder | 0.8 |
| Feedstock 12 | Maltodextrin | 4.7 |
| Hei | 80 |
TABLE 41 edible oil and fat compositions
| Raw materials | Name (R) | Parts by weight |
| Starting materials 1 | Palm oil (melting point 33 ℃ C.) | 8 (ratio 40%) |
| Raw material 2 | Chicken oil (melting point 25 ℃ C.) | 8 (ratio 40%) |
| Raw material 3 | Sesame oil | 4 (ratio 20%) |
| Hei | 20 |
TABLE 42 Components of semi-solid flavors
The technical flow & technical parameters of the manufacturing method were the same as in example 3.
Example 12 comparison of Performance of semi-solid Utility flavor
Sensory comparisons were made between the semi-solid general seasonings prepared in examples 1 to 11 and comparative examples 1 to 3 to obtain sensory data shown in Table 43.
TABLE 43 organoleptic comparison of semi-solid Utility flavors
The flavor evaluation comparative experiment was performed according to the following method: the seasonings of examples 1 to 11 were put in hot water of 40 to 80 ℃ for evaluation, and the ratio of the seasonings to the hot water was 1:99 in parts by weight, and 10 persons were evaluated, to obtain the experimental data shown in Table 44.
TABLE 44 flavor evaluation comparative experiment for semi-solid Utility flavoring
Cooking of food was performed using the semi-solid general seasonings prepared in examples 1 to 11 and comparative examples 1 to 3, and the following experimental results as shown in table 45 were obtained.
TABLE 45 comparison of the use of semi-solid Utility flavors in foods
Example 12 comparison of Performance of semi-solid Utility flavor
The semi-solid general seasonings prepared in examples 1 to 11 and comparative examples 1 to 3 were subjected to a storage test at normal temperature (20 to 25 ℃), and the experimental results were obtained as shown in table 46. Experimental results show that the semi-solid universal seasoning prepared in examples 1-11 can be stored for at least 540 days without deterioration.
TABLE 46 comparison of the use of semi-solid Utility flavors in foods
The inventors found that when the water activity of the seasoning components prepared in examples 1 to 11 is 0.5 or less, the bacterial growth in the seasoning can be effectively controlled, and the flavor, color and oil distribution characteristics of the seasoning can be ensured. Meanwhile, the technical effects of good oxidation resistance, long-term storage, no separation of oil and fat, uniform flavor, stable quality and the like of the seasoning are further ensured.
The semisolid universal seasoning prepared in the embodiment 1-11 has the following beneficial technical effects:
1. convenience, reduced cooking time (reduced energy consumption), full use of vegetables (reduced environmental pollution), cost/performance ratio (universal seasoning), health (low salt), ease of use (suitability for the elderly and children);
by using the product of the invention, other seasonings are not needed, the application is convenient, the cooking time is shortened, and the energy consumption is reduced; meanwhile, various seasonings do not need to be purchased, so that the cooking cost can be effectively reduced; in addition, by using the product disclosed by the invention, food materials such as redundant vegetables and starch foods in a kitchen are fully utilized, wet garbage is reduced, and environmental pollution is reduced; when in use, the spoon can be easily used for digging up, so that the spoon is convenient for children and old people to use; in addition, the using amount of the semisolid universal seasoning is easy to control, is economical and practical, and can effectively solve the problems of hypertension and the like caused by excessive intake of edible salt;
2. true mouthfeel (mix of multiple flavors). Due to the adoption of the semi-solid universal seasoning, various flavor raw materials can be mixed at the same time, the grease is not layered, the flavor is uniform, and the real taste of the food material is not influenced;
3. the oxidation resistance is good: shelf life (540 days can be stored at normal temperature).
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The semi-solid universal seasoning is characterized in that the semi-solid universal seasoning is prepared from powder seasoning and edible oil; wherein the content of the first and second substances,
the weight part of the edible oil is 10-90% of that of the semisolid general seasoning;
the weight part of the oil with the melting point not less than 22 ℃ accounts for more than 80 percent of the weight part of the edible oil.
2. A semi-solid universal seasoning according to claim 1 wherein the edible fat comprises at least one of lard, tallow, horse fat, cocoa butter, coconut oil, palm oil, chicken fat and duck fat.
3. A semi-solid universal seasoning according to claim 1 wherein the edible oil or fat is an oil or fat which passes through a 60 mesh standard sieve.
4. The semi-solid universal seasoning of claim 1 wherein the powder seasoning comprises a powder of terrestrial animal origin, a powder of aquatic animal origin and a powder of plant origin.
5. The semi-solid universal seasoning of claim 1 wherein the particle size of the powdered seasoning is such that the powdered seasoning can pass through a standard sieve of 20 mesh.
6. The semi-solid universal seasoning of claim 1 wherein the amount of the powdered seasoning is 10 to 90% by weight of the semi-solid universal seasoning.
7. The preparation method of the semi-solid universal seasoning is characterized in that the semi-solid universal seasoning is prepared from powder seasoning and edible oil; the preparation method of the semi-solid universal seasoning comprises the following steps:
step one, uniform mixing: putting the powdery seasoning and the edible oil into a liquid mixer, stirring for 30 minutes, then heating to 85 ℃, and continuing stirring for 30 minutes to obtain an edible mixture;
step two, heating and sterilizing: continuously maintaining the edible mixture obtained in the step one in a liquid mixer, keeping the temperature at 85 ℃ and keeping the time for 20 minutes to obtain a sterilized edible mixture;
step three, cooling: and (4) cooling the sterilized edible mixture obtained in the step two to 40 ℃ for 40 minutes to obtain the semi-solid universal seasoning.
8. The method according to claim 7, wherein the powdered seasoning is prepared by the steps of:
step one, crushing: crushing refined salt and white granulated sugar by a high-speed crusher for 30 minutes to obtain refined salt powder with the granularity of 40 meshes and white granulated sugar powder;
step two, mixing: stirring the refined salt powder and the white granulated sugar powder obtained in the step one by a powder stirrer for 20 minutes; then adding flavor enhancer powder for mixing for 20 minutes to obtain a flavoring mixture;
the flavoring aid powder comprises raw material components of the powder flavoring except refined salt and white granulated sugar;
step three, filtering: and D, filtering the seasoning mixture obtained in the step two, and screening the filtered seasoning mixture by using a 20-mesh screen to obtain the powdery seasoning.
9. The method according to claim 7, wherein the edible oil or fat is prepared by the steps of:
step one, putting other grease components except the grease with the highest melting point into a liquid mixer, stirring for 20 minutes, adding the grease with the highest melting point, heating to 80 ℃, continuing stirring for 20 minutes, and then cooling to 50 ℃ to obtain a grease mixture;
and step two, filtering the oil mixture obtained in the step one through a 60-mesh sieve, wherein the filtering time is not more than 15 minutes, and the filtering temperature is 40-80 ℃, so as to obtain the edible oil.
10. The production method according to claim 7,
the weight part of the edible oil is 10-90% of that of the semisolid general seasoning;
the weight part of the oil with the melting point not less than 22 ℃ accounts for more than 80 percent of the weight part of the edible oil;
the particle size of the powder seasoning is that the powder seasoning can completely pass through a standard sieve of 20 meshes.
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| CN202010080423.4A CN113208083A (en) | 2020-02-05 | 2020-02-05 | Semisolid universal seasoning and preparation method thereof |
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- 2020-02-05 CN CN202010080423.4A patent/CN113208083A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 中国连锁经营协会: "《食品供应商质量评审指南》", 北京体育大学出版社 * |
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