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168results about How to "Good seasoning" patented technology
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Non-dairy cream of mixed milk fat and preparation method thereof
The invention designs non-dairy cream of mixed milk fat. The non-dairy cream is characterized by comprising the components in percentage by weight: 8-18% of vegetable fat, 0.05-0.5% of anhydrosorbitan monostearate, 0.02-0.5% of lecithin, 0.02-1% of lactic monoglycerate, 0.02-0.5% of sodium stearyl lactate, 0.05-1% of monoglycerin fatty acid ester and diglycerin fatty acid ester, 0.05-0.8% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-1.5% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of corn syrup, 8-18% of milk fat dairy products and 20-60% of water. The non-dairy cream provided by the invention has the advantages that the non-dairy cream is convenient to operate without cream and non-dairy cream which are mixed and whipped topped; the non-dairy cream is more convenient to condition and is not affected by original flavor of the non-dairy cream; the whipped topping rate of the product reaches over 3.6 which is greater than that of existing similar products. The non-dairy cream is more economic and applicable for client.
Owner:SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
Water-soluble propolis and its extraction method
The present invention provides a water-soluble propolis and its extraction method. The method utilizes the solubilization, ultrasonic technique and control of reasonable temp. and heating time to extract the active component in the propolis. The method does not utilize alcohol, and the total flavone content of propolis liquor extracted by said method can be up to 12.765 mg / ml. It has the good action of resisting inflammation, raising immunity, reducing blood sugar and preventing diabetic complicating disease. The invention can be extensively used in food, cosmetics and food additive.
Owner:ZHEJIANG UNIV +1
Ice temperature fresh-keeping method for bred large yellow croaker
InactiveCN101695313AImprove freshnessAdd flavorMeat/fish preservation by freezing/coolingFlavorFresh fish
The invention discloses an ice temperature fresh-keeping method for bred large yellow croaker, which comprises the following steps: pre-treating the large yellow croaker into fillets, penetrating and flavoring the fillets through flavoring prepared by the method at a temperature of 20 + / - 5 DEG C, drying the fillets at the temperature of between 15 and 20 DEG C till the water content of the fillets is 45 to 65 percent, then packing the fillets in vacuum, and refrigerating the fillets in an icebox or a freezer and the like at the ice-temperature preservation temperature of between 1 DEG C below zero and 14 DEG C below zero. After the bred large yellow croaker is pretreated, flavored, dried and packed in vacuum, the freezing point of the fillets in a packing bag can be reduced to 14.6 DEG C below zero, so the ice temperature band of the bred large yellow croaker is broadened, and the large yellow croaker cannot be frozen at the temperature of between 1 DEG C below zero and 14 DEG C below zero. The invention provides the ice temperature fresh-keeping method which can broaden the ice temperature band of the bred large yellow croaker and keep the conditions of freshness, flavor, texture and the like of the fresh fish. The method avoids the freezing phenomenon of the large yellow croaker during refrigerating and fresh keeping in the icebox or the freezer, and keeps the original freshness and flavor of the bred large yellow croaker better.
Owner:NINGBO UNIV
Pure chicken powder and preparation method and application thereof
The invention relates to pure chicken powder and a preparation method and an application thereof. The preparation method comprises the following steps: dissolving chicken protein control enzyme to be with degree of hydrolysis of 15 to 20%, keeping enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, carrying out concentration to the state that the solid matters are 30 to 40%, adding hydrophilic amino acid and 0.1 to 0.3% of protease, carrying out heat preservation for 1 to 3 hours at the temperature of 40 to 60 DEG C, maintaining enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, and carrying out ultrafiltration, spray-drying or freeze drying to obtain the pure chicken powder. The prepared pure chicken powder is applied to seasonings, so that the chicken freshness and Atsumi of seasonings can be significantly increased. The pure chicken powder has the advantages of simple process, low equipment investment, safe operation and large-scale preparation.
Owner:GUANGDONG CHUBANG FOOD
Mobile meat roaster
ActiveCN102378591AImprove work convenienceFree from inhalationRoasting apparatusEngineeringGrilled food
Owner:崔光镐
Preparation method for instant noodles
InactiveCN103504203AConvenience guaranteedEnsure food safety and healthMulti-step food processesFood preparationReady to eatPreservative
A disclosed preparation method for instant noodles specifically comprises the following steps: 1) boiling: putting fresh noodles into boiling water and boiling the noodles to have gelatinization degree of 45-65%; 2) cutting; 3) mixing with oil: spraying cooked edible oil on the noodles and mixing uniformly; 4) mixing with seasoning: adding the seasoning into the noodles and mixing uniformly; 5) loading boxes with weighed noodles according to product specification demands; and 6) steaming: steaming with a temperature of 97 DEG C-100 DEG C, heating till the central temperature of the noodles reaches 100 DEG C, and keeping the constant temperature for 40 min or more to obtain the instant noodles. According to the method, the fresh noodles are subjected to once independent gelatinization, are successively impregnated with oil, mixed with the seasoning and subjected to secondary gelatinization, and the two-time gelatinization degree and the central temperature of the noodles are controlled for reaching the demands of packaging, fresh-keeping and ready-to-eat property; and no any antiseptics are used, the finished product does not need refrigeration for preservation, and tests prove that the instant noodles can be stored at room temperature for 60 days or more.
Owner:张斌社
Composite urechis unicinctus flavoring
InactiveCN103815325AReasonable collocationDeliciousFood preparationAdditive ingredientEssential amino acid
The application relates to a composite flavoring mainly comprising urechis unicinctus powder and kelp powder as main materials and a preparation method of the composite flavoring. Proteolytic enzyme is adopted to hydrolyze urechis unicinctus into micro-molecular amino acid and peptide which are easier to be absorbed by a human body; moreover, laminaria japonica is processed by adopting methods of boiling and adding vinegar for immersing, as a result, the fishy smell of the laminaria japonica can be effectively removed, and the aborption and utilization of the effective ingredients of the laminaria japonica are facilitated. The urechis unicinctus is rich in proteins, microelements and essential amino acid for the human body, the laminaria japonica is rich in vitamins and mineral substances, and the combination of the urechis unicinctus and the laminaria japonica not only has a fresh, delicious and unique flavor, but also is reasonable in the matching of nutrient ingredients, and can well satisfy the demand of the human body for the nutrient ingredients. All the raw materials in the flavoring provided by the invention are from natural substances, so that the composite urechis unicinctus flavoring is healthier and safer.
Owner:刘媛
Nutritious jerky containing microelements of calcium, ferrum, zinc and its processing method
Provided is nourishing jerky containing minor elements of Ca, Fe and Zn, and the preparation process, wherein the jerky comprises the following raw materials (by weight portion), fine meat 80-88%, sugar 6-8%, salt 1-2%, calcium 0.2-0.6%, zinc 0.008-0.012%, ferrum 0.006-0.01% and a small amount of condiment.
Owner:陈旺根 +1
Chinese medicinal effervescence medicament and preparation method thereof
ActiveCN101897732AFast absorptionGood seasoningPharmaceutical delivery mechanismUnknown materialsPhospholipidCarbon chain
The invention relates to a Chinese medicinal effervescence medicament and a preparation method thereof, and belongs to the field of Chinese medicaments. The Chinese medicinal effervescence medicament is prepared from at least two different surfactants or emulsifiers, preferably sugar ester, polyoxyethylene sorbitol aliphatic ester, glyceryl monostearate, glycerin fatty acid ester, middle carbon-chain fatty glyceride, phospholipid, polyglycerin ester and the like, wherein one emulsifier can be substituted by pharmaceutically acceptable edible dimethyl silicon oil or hydrogenated soybean oil orother edible oil such as peanut oil, olive oil and the like. After the substances are added, the common production process for the Chinese medicinal effervescence medicament is greatly improved so that the production process is easy to operate, the quality stability of the medicament is improved and the preparation inspection index is greatly improved compared with the past.
Owner:BEIJING INCREASEPHARM CORP LTD
Seasoning device and method for preparing foods
A seasoning implement composed of an elongated hollow member loaded with a seasoning and having a plurality of axially spaced openings for inserting into a food mass. The hollow member provides a driving force to expel the seasoning. The hollow member may be a two-component assembly. A first component includes a hollow shaft defining a plurality of holes and has a point on one end and is open on its other end. The second component includes a cap. The two components are mutually engageable in a secure coupling. The seasoning is in the form of a powder or solid mass composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning and enable the implement to expel the seasoning into the food.
Owner:SEASONING STICKS
Preparation method of lentinus edodes soup
InactiveCN103181538AImprove freshnessEasy to buy raw materialsFood preparationAdditive ingredientSnack food
The invention discloses a preparation method of lentinus edodes soup. The preparation method is characterized in that the lentinus edodes soup comprises the following ingredients in percent by mass: dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder; the preparation method of the lentinus edodes soup comprises the following steps of: step A, selecting high-quality dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder in percent by mass, and respectively grinding into powder; and step B, putting the grinded powder into a special stirrer container, adding an appropriate amount of concentrated soup-stock and uniformly stirring for later use, subsequently pelleting the uniformly stirred article by using a special pelletizer, and drying and screening, packaging and sealing so as to obtain the lentinus edodes soup. The lentinus edodes soup is economic and practical, low in cost and good in seasoning effect, can be widely used in noodles, snack food, boiled dumplings, wonton, various cold vegetable dishes in sauce and vegetable soup.
Owner:罗兴富
Natural seafood seasoner
InactiveCN103734662AGood seasoningFull of nutritionNatural extract food ingredientsFood ingredient functionsTrehaloseShrimp
The invention discloses a natural seafood seasoner which is prepared from the following raw materials in parts by weight: 300-400 parts of oyster powder, 50-100 parts of shrimp powder, 10-50 parts of squid liver powder, 30-50 parts of sodium glutamate, 20-30 parts of paprika powder, 3-10 parts of garlic powder, 2-10 parts of ginger powder, 4-10 parts of Chinese jujube powder, 2-8 parts of panax powder, 2-5 parts of lentinus edodes powder, 1-5 parts of ground pepper, 1-3 parts of onion powder, 2-10 parts of trehalose and 5-10 parts of plant oil. The natural seafood seasoner is prepared from a plurality of sea foods as main materials, and kinds of common seasoners and Chinese herbal medicine additives are used as auxiliary materials, so that the natural seafood seasoner has the advantages of being natural and healthy, and unique in flavor.
Owner:GUANGXI DONGXING DONGCHENG FOOD IND & TRADE DEV
Method for processing tuna instant seasoned dried-fish
The invention discloses a method for processing tuna instant seasoned dried-fish. The method comprises boiling the tuna after screening, so that fish and bones are convenient to separate and slicing is easy; immersing fillets into a flavor liquid consisting of soy and other components to pickle and season, and turning and mixing the fillets every 1 to 2 hours, so that the flavor liquid penetrates well and flavoring effect is relatively good; and drying the pickles and seasoned fillets with hot wind at a temperature of 50 to 75 DEG C for 3 to 5 hours, and turning the fillets every 0.5 to 1 hour, so that the air drying time is relatively few, water loss of the tuna fillets is small, the taste is good, and the fillets are uniformly dried to get the dried fish with uniform caramel color. Therefore, the method has advantages of well penetrated seasoned dried-fish, good-color dried-fish, relatively little drying time and relatively good drying effect.
Owner:NINGBO UNIV +1
Method for enhancing preservation and tenderness of sliced dried beef
InactiveCN103478211AHard tasteReduce hardnessMeat/fish preservation using chemicalsFood preparationFlavorMethicillin resistant Staphylococcus
The invention provides a method for enhancing the preservation and the tenderness of sliced dried beef. The method comprises the following steps: slaughtering cattle and dividing; cutting, pre-boiling, mechanically cutting and cooking; blending seasonings and adding 3%-5% of a fermentation concentrated solution of lactobacillus plantarum; mixing uniformly and sealing; fermenting at room temperature for 8 hours and baking at 80 DEG C for 3-4 hours; controlling the water activity of the sliced dried beef to 0.3-0.4; and finally, cooling and packaging to obtain the product. A preparation method of the fermentation concentrated solution of lactobacillus plantarum comprises the following steps: placing lactobacillus plantarum on an inclined plane of an MRS (Methicillin Resistant Staphylococcus) solid culture medium; performing activating cultivation at 37 DEG C for 24 hours and then transferring to a production strain culture medium to be subjected to enlarged cultivation at 37 DEG C for 24 hours; and then carrying out 10-time vacuum concentration to obtain the product. Each 1000ml of production strain culture medium contains 20g of glucose, 5g of peptone, 10g of beef extract and 5g of monopotassium phosphate. The sliced dried beef prepared by the method provided by the invention has the characteristics of small hardness, long guarantee period, good color and luster, good flavor and the like.
Owner:HUNAN AGRICULTURAL UNIV +1
Shallot-garlic-gingtr compound paste seasoning and preparing method
The present invention discloses an onion garlic ginger compounded flavouring material and its preparation method. Said product is made up by using onion, garlic and ginger as raw material and adding the auxiliary materials of color protecting agent, embedding agent beta-cyclodextrin and thickening agent through a certain preparation process.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Clear oil compound seasoning and manufacturing method
The invention discloses a clear oil compound seasoning. The clear oil compound seasoning contains the following components: rape seed oil and spice, wherein the spice at least contains chilli and / or chilli oil. The spice is one or a combination of several of ginger, Guangxiang, fennel, bay leaf, pepper and Chinese galangal powder. The invention also discloses a method for manufacturing the clear oil compound seasoning. The seasoning has good effects of promoting appetite and seasoning, and is particularly suitable to be used as a bottom material of hotpot, particularly Chongqing hotpot. The seasoning can be preserved for long term and used at any time. The manufacturing method can keep nutrient components, can play a role in improving the flavor and increasing many qualities of color, fragrance, taste and the like, and stimulates the appetite of people more.
Owner:SICHUAN ZIGONG BAIWEIZHAI FOOD
Preparation method for seasoning by utilizing ghost crab
InactiveCN103976201AFull of nutritionGood seasoningNatural extract food ingredientsFood ingredient functionsMonosodium glutamateOfficinalis
The invention discloses a preparation method for a seasoning by utilizing ghost crab. The preparation method comprises the following steps: removing the internal organs of the fresh ghost crabs and crushing with a pestle to obtain the ghost crab syrup; removing the odor under high temperature by utilizing citric acid and tartaric acid; adding white spirit for fermentation, blending with the auxiliary material prepared from ginger, dried tangerine peel, mangnolia officinalis, chrysanthemum, monosodium glutamate, amomun fruit and pepper according to a certain ratio; bottling; and then sterilizing. The preparation method is simple and practicable and the ghost crab seasoning is rich in nutrient, mellow and delicious in taste, good in seasoning effect and has the functions of clearing away heat and toxic materials, nourishing the bone marrow and reinforcing spleen to promote digestion.
Owner:佘延英
Preparation method of frozen-boiled abalone material
ActiveCN102726765ARealize off-season processingAvoid peak timesFood preparationSaline waterFrozen storage
The invention relates to aquatic food processing field, in particular to a preparation method of frozen-boiled abalone material. The preparation method comprises the following steps of: adopting a fresh and alive abalone as raw material, removing the shell of the abalone to take out abalone meat and removing guts and salt stain; shaping the abalone meat through water boiling; and freezing the shaped abalone meat to obtain the frozen-boiled abalone material. The preparation method of the invention is advantaged in simple process, easiness in realization and short processing time, and saved time and labor; and further the preparation method accords with requirements of modern rapid production. After raw material processing, the guts and gonads are removed from the abalone, which facilitates subsequent processing; salt-contained water can permeate into the abalone meat in a water-boiling shaping process, which facilitates flavoring in further processing; the water-boiling shaping process can keep an original shape of the abalone meat; and a peak season of abalone vending can be avoided due to frozen storage, thereby, realizing out-of-season processing of the abalone.
Owner:ZHANGZIDAO GRP
Production method of powdered sauce
InactiveCN103445132APreserve the aroma of fermentationSimple production processFood preparationInosinic acidFood industry
The invention relates to a production method of powdered sauce. The production method is characterized in that the powdered sauce comprises the following components in percentage by weight: 45-50 percent of high-quality fermented soybean sauce, 30-35 percent of a filler, 1-3 percent of salt, 1-3 percent of white granulated sugar, 1-2 percent of monosodium glutamate, 0.5-1 percent of yeast extract, 0.5-1 percent of inosinic acid, 0.5-1 percent of guanylic acid, 0.5-1 percent of essence and the balance of water. The production method is simple in process and low in cost; according to the powdered sauce, the fermentation flavor of common fermented sauce is maximally maintained, and the burnt taste and the oxidized flavor of common sauce are overcome; the powdered sauce is good in rehydration property, attractive in color, thick in flavor, remarkable in seasoning effect, and convenient to store and transport. The powdered sauce is widely applied to all aspects of processing flavoring foods, and is an important flavoring additive in the food industry.
Owner:刘强
Sterilization-free chili processing method capable of improving crispness of chilies
ActiveCN103039930ATake full advantage of lactic acid to reduce growthPromote growthFood preparationChlorideSalinity
The invention discloses a sterilization-free chili processing method capable of improving crispness of chilies. The method comprises the following steps of: cleaning and sterilizing picked fresh chilies, drying moisture on the surfaces of the chilies in air, chopping the chilies, adding food-grade lactic acid and food-grade calcium chloride into the chilies, inoculating pure lactobacillus plantarum into the chilies, adding salt into the chilies, mixing uniformly the chilies and the salt, mixing the chilies with flavoring liquid, stirring the chilies and the liquid uniformly, sealing the chilies in vacuum, and keeping the chilies for a period of time at a low temperature. The method is easy to operate, reasonable in process and short in period, and causes low nutrient loss of the chilies; infectious microbes are not detected in the product, the product is very high in crispness and high in calcium lactate content and does not swell, the pulp and the skin of the chilies are not separated from each other, and the salinity of the chilies is less than 2%.
Owner:HUNAN TANTANXIANG FOODS TECH
Hot rotary-jetting food processing device and food processing method thereof
InactiveCN102987536ASimple structureEasy to makeFood shapingFood preparationProcess engineeringNutritional composition
The invention discloses a hot rotary-jetting food processing device and a food processing method thereof, and belongs to the technical field of food processing. The hot rotary-jetting food processing device comprises a bell jar shaped hot processing chamber, a hot rotary-jetting generating device, a rotary scraping device, a hot air generating device, a conical bottom bin and a bracket. The food is heated up by hot rotary-jetting, and the rotary-jetting generating device is utilized to generate a plurality of hot air flows with certain inclination; a spiral-flow hot air flow is formed in the bell jar shaped hot processing chamber, so that the food is suspended in the air and is rolled with the spiral-flow hot air flow for heating up the food. The spiral-flow hot air is used to directly heat up the food without intermediate medium and the heated effect of the food is strengthened, so that the food heating is efficient, quick, energy-saving and environment-friendly, the seasoning is convenient, nutritional ingredients in the material are kept high, the defects in the traditional food processing can be solved. The food processing method is a novel food processing method, and the working efficiency is greatly improved.
Owner:YANGZHOU UNIV
Lactobacillus plantarum and application thereof in fruit and vegetable enzymes with constipation relieving effect
InactiveCN111607534AIncrease acidityStrong acid resistanceBacteriaLactobacillusBiotechnologyMicrobiology
The invention belongs to the technical field of food processing, and particularly discloses lactobacillus plantarum and application of the lactobacillus plantarum in fruit and vegetable enzymes with aconstipation relieving effect. According to the lactobacillus plantarum and the application of the lactobacillus plantarum in the fruit and vegetable enzymes with the constipation relieving effect, the lactobacillus plantarum has the characteristics of high acid production, strong acid resistance and capability of inhibiting pathogenic bacteria, is named as lactobacillus plantarum JYL008, and hasa preservation number of CGMCC NO.18968. The application of the bacterium in the fruit and vegetable enzymes with the constipation relieving effect comprises the following steps: S1, pretreatment ofraw materials; S2, primary feeding; S3, secondary feeding; S4, grinding; S5, planting bacteria; S6, fermenting; and S7, canning preservation. The lactobacillus plantarum has the characteristics that probiotic fermentation is adopted, the physiological functions of improving gastrointestinal tract functions, reducing cholesterol, degrading nitrite and the like are achieved, meanwhile, fermentationsubstrates are different fruits and vegetables and rich in dietary fibers, functional sugar alcohol is added as an auxiliary material, and it is proved that the lactobacillus plantarum has a good effect on relieving constipation and takes effect quickly.
Owner:晶叶(银川)生物科技有限公司
Ferment jelly drops and preparation method thereof
InactiveCN106035961AGood fudge taste effectImprove chewinessVitamin food ingredientsConfectioneryGlucose-Fructose SyrupGlucose syrup
The invention discloses ferment jelly drops. The formula contains 8-14 parts of white granulated sugar, 6-12 parts of glucose syrup, 15-25 parts of water, 3-8 parts of pectin, 11-16 parts of ferment and 1-2 parts of natural essence. The invention further provides a preparation method of the ferment jelly drops. The ferment is used as a material of the jelly drops; and the jelly drops have good jelly drop taste effect and also has good chewing effect.
Owner:HOLEYWOOD FUJIAN FOODS
Method for producing spicy meat chest with nutrient values
InactiveCN102907688AHigh nutritional valueEradicate malnutritionFood preparationNutritive valuesDisease
The invention discloses a method for producing spicy meat chest with nutrient values. The raw materials in the percentage by weight of a prescription are as follows: lean meat of 80-88%, sugar of 6-8%, salts of 1-2%, a calcium element of 0.1-0.4%, a zinc element of 0.004-0.008%, an iron element of 0.003-0.006% and spicy powder seasonings of 0.03%-0.05%. During the processing time of the spicy meat chest, calcium citrate, zinc lactate, EDTA (Ethylene Diamine Tetraacetic Acid) Na-Iron micronutrient elements all of which are in accordance with the nutrition demands of a human body and have a high absorption rate are added to form a new nutrient meat chest. The spicy meat chest with nutrient values produced by the method disclosed by the invention is convenient to eat, economic in price and very good in mouth feeling; and if the meat chest is eaten for a long time, rickets of a child and osteoporosis of an audit caused by iron deficiency can be prevented; and the spicy meat chest with nutrient values also can prevent bradygenesis of the child, hypophrenia and sexual organ mal-development caused by zinc deficiency, and avoid functional disorder of an organism of a human body and other diseases.
Owner:陈旺根
Raw salted blood cockle product and preparation method thereof
The invention discloses a raw salted blood cockle product and a preparation method thereof. The salted blood cockle product comprises clean, fresh and live blood cockles. The invention is characterized in that blood cockles with shells are soaked in seasoning liquor which is 1.5-2.5 times by weight of the blood cockles with shells for 7-10 days, and are packaged and irradiated by a 3-5KGy electron beam, thereby obtaining the raw salted blood cockle product. The preparation method comprises the following steps: cleaning the fresh and live blood cockles, soaking in the seasoning liquor, packaging the salted blood cockles containing seasoning liquor in a plastic bag, irradiating with a 3-5KGy electron beam, and refrigerating. The raw salted blood cockle product has the advantages of proper mouthfeel, good taste and long shelf life, and is safe to eat. The preparation method is simple and easy to operate.
Owner:NINGBO UNIV
Honey-roasted fowl marinade and usage method thereof
InactiveCN107927691ARich sauceExcellent seasoningFood ingredient as taste affecting agentFood ingredient as mouthfeel improving agentMonosodium glutamateAdditive ingredient
The invention discloses a honey-roasted fowl marinade and a usage method thereof. The honey-roasted fowl marinade comprises main materials and additives; the main materials comprise the following ingredients in parts by mass: 300-700 parts of white granulated sugar, 100-200 parts of edible salt, 20-150 parts of monosodium glutamate, 10-50 parts of garlic powder, 10-50 parts of onion powder, 20-100parts of glucose, 10-50 parts of soy sauce powder, 10-30 parts of ginger powder, 1-3 parts of cinnamon powder, and 10-50 parts of vinegar powder; and the additives comprise the following ingredientsin parts by mass: 3-15 parts of a pH regulator, 2-10 parts of an emulsifier, and 2-10 parts of a thickening stabilizer. The honey-roasted fowl marinade has characteristic flavor, and is capable of greatly shortening marinating time, reducing water loss and greatly improving work efficiency; and thus, honey-roasted fowl products prepared by using the marinade have good color, aroma and flavor, as well as long and memorable aftertaste.
Owner:苏州闻达食品配料有限公司
Chicken dumplings and dumpling stuffing seasoning packets
InactiveCN105166663AConvenient sourceGreat tasteFood ingredient functionsFood preparationMonosodium glutamateIcing sugar
The invention discloses chicken dumplings and dumpling stuffing seasoning packets and belongs to the technical field of food seasonings. The meat stuffing seasoning packets for the chicken dumplings comprise a sauce packet and a powder packet, wherein the sauce packet comprises concentrated chicken broth, sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, garlic, cumin, old ginger, planted pepper, wild pepper, hawthorn fruits, tangerine peel, plum meat, astragalus membranaceus, prepared rehmannia roots, cucumber leaves, liquorice, fructus lycii, Chinese red dates and Chinese angelica; the powder packet comprises salt powder, monosodium glutamate, powdered sugar, mung bean starch, pleurotus eryngii powder, star aniseed powder, cumin powder, cassia twig powder, tsaoko cardamon powder, clove powder, chilli powder, ground pepper, onion powder and ginger powder. Compared with the prior art, the chicken dumplings and the dumpling stuffing seasoning packets have the characteristics that sources of food materials are simple, the taste is delicious, the fragrance is heavy, the production method is simple, the process is mature and the like, the combined seasoning function of sauce and powder are sufficiently performed, and a certain herbal cuisine function is realized.
Owner:吴秀芝
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