Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fresh and hot flavor seasoning and seasoning prepared by using preparation method

A flavor seasoning and seasoning technology, which is applied in food preparation, application, food science, etc., can solve the problems of single taste of seasoning, insufficient stability of fresh and spicy taste, and inability to adapt to large-scale application, so as to satisfy appetite and improve taste Not stable enough to overcome the effect of single taste

Inactive Publication Date: 2012-08-15
SUZHOU CITY HEXING FOOD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that the seasoning taste is single, but the existing fresh and spicy taste is not stable enough to adapt to large-scale application, and provides a preparation method of fresh and spicy flavor seasoning and the prepared Seasoning, which maintains freshness and health, effectively satisfies people's appetite, and is also suitable for large-scale application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fresh and hot flavor seasoning and seasoning prepared by using preparation method
  • Preparation method of fresh and hot flavor seasoning and seasoning prepared by using preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mix and crush monosodium glutamate and edible salt and weigh 35g; crush spices and weigh 0.2g; pick and wash the vegetables and weigh 50g after pretreatment; mix the weighed 50g vegetables and essence at a ratio of 1:0.02 And processing; 35g of monosodium glutamate and edible salt, 0.2g of spices, 50g of vegetables and 1g of essence are mixed and stirred to form a liquid material; the obtained liquid material is made into a uniform granule through a granulator; then the prepared The granular material is dried and sterilized by a drying and sterilizing device; finally, the dried and sterilized granular material is subjected to a material selection device to obtain 51.2 g of fresh and spicy seasoning.

Embodiment 2

[0023] Mix and crush monosodium glutamate and edible salt and weigh 36g; crush spices and weigh 1.8g; pick and wash the vegetables and weigh 50g after pretreatment; mix the weighed 50g vegetables and essence at a ratio of 1:0.08 And processing; 36g of monosodium glutamate and edible salt, 1.8g of spices, 50g of vegetables and 4g of essence are mixed and stirred to form a liquid material; the obtained liquid material is made into a uniform granule through a granulator; then the prepared The granular material is dried and sterilized by a drying and sterilizing device; finally, the dried and sterilized granular material is subjected to a material selection device to obtain 53.2 g of fresh and spicy seasoning.

Embodiment 3

[0025] Mix and crush monosodium glutamate and edible salt and weigh 38g; crush spices and weigh 3.8g; pick and wash the vegetables and weigh 50g after pretreatment; mix the weighed 50g vegetables and essence at a ratio of 1:0.1 And processing; 38g of monosodium glutamate and edible salt, 3.8g of spices, 50g of vegetables and 5g of essence are mixed and stirred to form a liquid material; the obtained liquid material is made into a uniform granular material through a granulator; then the prepared The granular material is dried and sterilized by a drying and sterilizing device; finally, the dried and sterilized granular material is subjected to a material selection device to obtain 56 g of fresh and spicy seasoning.

[0026] The finished product prepared in each of the above-mentioned examples is measured, and the average total nitrogen of the prepared fresh and spicy flavor seasoning is 1.55g / 100g, and the free amino nitrogen is 0.55g / 100g, and the national standard is total nitr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a fresh and hot flavor seasoning and a seasoning prepared by using the preparation method. The preparation method comprises the steps of: crushing monosodium glutamate and edible salt; crushing spice; washing and pretreating vegetables; mixing and processing the pretreated vegetables and the spice with a proportion being 1: (0.01-0.1); mixing and stirring the processed vegetables, the spice, the crushed monosodium glutamate and the edible salt, and an additive with a proportion being 1:(0.1-0.6):(0.02-0.08) to obtain a liquid material; making the liquid material into uniform granular materials through a granulating machine; drying and sterilizing the prepared granular materials by using a drying and sterilizing device; and selecting the dried and sterilized granular materials by adopting a selecting device. The fresh and hot flavor seasoning prepared by adopting the preparation method is fresh and hot in taste and is mellow in mouth feel, greatly meets the demand on variety of the seasoning by a consumer, and is suitable for massive industrialized application.

Description

technical field [0001] The invention relates to the field of seasoning preparation, in particular to a preparation method of fresh and spicy flavor seasoning and the seasoning prepared by the method. Background technique [0002] With the rapid economic development and the continuous improvement of people's living standards, seasoning has become a necessity in people's lives. People are paying more and more attention to the safety and health of seasonings while pursuing the deliciousness of seasonings. [0003] At present, the seasonings sold on the market have fewer varieties and single taste, which cannot effectively satisfy people's appetite, and certain preservatives are usually added in the seasonings. Because these preservatives are harmful to human body, they are more and more popular. The neglect of people. The taste of the existing fresh and spicy seasonings is not stable enough to be suitable for large-scale application. Contents of the invention [0004] The ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 涂红梅
Owner SUZHOU CITY HEXING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products