Seasoning

Abstract

The invention provides a seasoning relating to the field of foods. The seasoning comprises the following components in percentage by weight: 15%-25% of chicken extractives, 7%-13% of yeast extractives, 1%-2% of chicken essences and 7%-13% of hydrolyzed vegetable proteins. The seasoning has strong chicken delicate flavor and aroma and sodium glutamate content of lower than 20%, can obviously improve the aroma and the taste of dishes and has extensive market prospect.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning. Background technique [0002] Essence of chicken is a kind of chicken-flavored chicken-flavored chicken essence that has been developed since the 1980s, with edible salt, monosodium glutamate, chicken extract, flavored nucleotide disodium, etc. as raw materials. Compound seasoning. The industry standard SB / T10371-2003 "Chicken Essence Seasoning Industry Standard" approved by the Ministry of Commerce and the National Development and Reform Commission stipulates that the total nitrogen content in chicken essence is not less than 3%, the freshness is 20% higher than monosodium glutamate, and the nitrogen content is not less than 3%. %, sodium glutamate not less than 35%, and disodium nucleotides not less than 1.1%. [0003] Referring to the monosodium glutamate hygiene standard GB2720-2003, it can be seen that the main component of monosodium glutamate is sodium glutamate. Glutam...

AI Technical Summary

Problems solved by technology

In addition, Japanese researchers found that long-term excessive consumption of monosodium glutamate may lead to retinal thinning, vision loss, and even blindness

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