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
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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...
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