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Umami seasoning and preparation method thereof

A seasoning and umami technology, which is applied in the field of umami seasoning and its preparation, can solve the problems of physical and mental health adverse effects, etc., and achieve the effect of thick and long taste, rich and full flavor

Active Publication Date: 2014-07-09
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many additives such as monosodium glutamate, taste nucleotide disodium and various flavors added to the various seasonings popular on the market. Excessive intake of seasonings containing the above additives will often bring about adverse effects on people's physical and mental health. negative effect

Method used

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  • Umami seasoning and preparation method thereof

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Embodiment approach

[0022] According to a preferred embodiment of the present invention, the sugars include one or more of white granulated sugar, glucose, sucrose and rock sugar, but are not limited thereto, preferably white granulated sugar. Adding sugars is mainly to provide the sweetness of the umami seasoning, balance the saltiness, enrich the taste and bring a comprehensive taste to the umami seasoning. The main purpose of adding powdered fillers is to make the performance of the umami seasoning more stable and the dispersion more uniform. The powdery filling material includes one or more of flour, starch, rice flour and maltodextrin, and the starch includes one or more of corn starch, wheat starch, potato starch and tapioca starch. The purpose of adding the above starch is Prevent the umami seasoning from agglomerating and play the role of anti-caking and dispersing. Compared with traditional anti-caking agents, the present invention uses pure natural raw material starch as the raw materi...

Embodiment 1

[0030] Weigh raw materials according to the following parts by weight, 10 parts of yeast extract, 10 parts of table salt, 5 parts of white granulated sugar, 5 parts of cornstarch, 1 part of soy sauce powder, 0.1 part of vinegar powder, 1 part of chicken powder and 3 parts of spice powder ( Contains 0.5 part onion powder, 0.3 part garlic powder, 0.1 part coriander seed powder, 0.2 part fennel powder, 0.2 part peppercorn powder, 0.5 part ginger powder, 1.0 part white pepper powder and 0.2 part licorice powder). The above-mentioned raw materials are crushed through a 20-mesh sieve, and then mixed uniformly in a cone mixer to obtain the umami seasoning.

Embodiment 2

[0032] Weigh raw materials according to the following parts by weight, 50 parts of yeast extract, 40 parts of salt, 20 parts of glucose, 40 parts of wheat starch, 10 parts of soy sauce powder, 5 parts of vinegar powder, 10 parts of beef powder and 20 parts of spice powder (including 5 parts onion powder, 3 parts garlic powder, 3 parts coriander seed powder, 5 parts fennel powder, 4 parts peppercorn powder, 5 parts ginger powder, 3 parts white pepper powder, and 2 parts licorice powder). The above-mentioned raw materials are crushed through a 40-mesh sieve, and then uniformly mixed in a cone mixer to obtain the umami seasoning.

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Abstract

The invention discloses umami seasoning and a preparation method thereof. The umami seasoning comprises the following components by weight: 10-50 parts of yeast extract, 10-50 parts of salt, 5-20 parts of saccharides, 5-40 parts of powdered filler, 1-10 parts of soy sauce powder, 0.1-5 parts of vinegar powder, 1-10 parts of protein substances and 3-20 parts of spice powder. All the raw materials adopted by the umami seasoning have properties of foods, and the umami seasoning is not added with monosodium glutamate, disodium nucleotide, disodium succinate, artificially extracted amino acids or all kinds of flavors and any other components belonging to the field of food additives. Because the yeast extract is rich in various naturally-existed delicious amino acids, polypeptides, B-family vitamins and the like, the prepared umami seasoning not only has the advantages of being natural, safe, nutritional and healthy, but also is rich and full in flavor, is mellow and long-lasting in taste, has incomparable umami-increasing and seasoning effects, and can be widely used in food processing and seasoning and cooking of dishes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an umami seasoning and a preparation method thereof. Background technique [0002] Food is the most important thing for the people. With the improvement of people's living standards, how to eat well and eat healthy has become the consumption concept pursued by contemporary people. As an indispensable part of modern diet, umami seasonings can be seen everywhere no matter in common people's kitchens or in various restaurants and restaurants. They can make dishes more delicious and stimulate appetite. [0003] At present, there are many additives such as monosodium glutamate, taste nucleotide disodium and various essences added to the various seasonings popular on the market. Excessive intake of seasonings containing the above additives will often bring adverse effects on people's physical and mental health. negative effect. Therefore, more and more consumers have begun ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/00A23L33/14A23V2002/00A23V2250/218
Inventor 刘政芳俞学锋李知洪余明华胥忠生
Owner ANGELYEAST CO LTD
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