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Preparation method and product of nutritional seasoning

A technology for nutritional seasoning and products, applied in food preparation, food extraction, food ingredients and other directions, can solve the problems of insufficient temperature conditions, reduced health care function, loss of nutrients, etc., to reduce nutrients, lower blood pressure, and promote normal excretion. Effect

Active Publication Date: 2014-07-30
仙豪六位仙食品科技(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] And the existing nutritional seasoning preparation process, in the production process, due to insufficient grasp of the temperature conditions, the nutritional components of the materials used are lost or destroyed, and its health care function is greatly reduced.

Method used

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  • Preparation method and product of nutritional seasoning
  • Preparation method and product of nutritional seasoning
  • Preparation method and product of nutritional seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation method of the nutritional seasoning provided by this embodiment, it comprises the following steps:

[0026] (1) Take each component by the following parts by weight:

[0027]

[0028]

[0029] (2) Soak the weighed fennel in hot water at 80°C for 3 minutes, then marinate it with salt for 20 hours, grind it into a slurry with a beater, and centrifuge it for 5 minutes, remove the supernatant and set aside;

[0030] (3) the celery dietary cellulose weighed in the step (1), salt, capsicum, ginger, Chinese prickly ash, garlic, soy sauce, seaweed pulp, peanut pulp and black olive pulp, and the fennel slurry prepared in the step (2), Mix and stir with a mixer for 1h to make it fully mixed;

[0031] (4) The mixture prepared in step (3) is sterilized to obtain the nutritional seasoning.

[0032] The laver pulp described in step (1) is obtained by soaking dried laver in clear water for 2 hours, then cooking at 100°C for 90 min, and then beatin...

Embodiment 2

[0042] Embodiment 2: The preparation method and product of the nutritional seasoning provided in this embodiment, its steps and components are basically the same as in Embodiment 1, the difference is:

[0043] A preparation method of nutritional seasoning, which comprises the following steps:

[0044] (1) Weigh each component according to the following parts by weight: 10 parts of fennel, 30 parts of seaweed pulp, 25 parts of peanut pulp, 30 parts of olive pulp, 1 part of celery dietary cellulose, 5 parts of table salt, 1 part of pepper, ginger 1 part, 3 parts pepper, 5 parts garlic, 1 part soy sauce;

[0045] (2) Soak the weighed fennel in hot water at 80°C for 3 minutes, then marinate it with salt for 20 hours, grind it into a slurry with a beater, and centrifuge it for 5 minutes, remove the supernatant and set aside;

[0046] (3) the celery dietary cellulose weighed in the step (1), salt, capsicum, ginger, Chinese prickly ash, garlic, soy sauce, seaweed pulp, peanut pulp and...

Embodiment 3

[0049] Example 3: The preparation method and product of the nutritional seasoning provided in this example, its steps and components are basically the same as those in Example 1 and 2, the difference is that:

[0050] A preparation method of nutritional seasoning, which comprises the following steps:

[0051] (1) Weigh each component according to the following parts by weight: 15 parts of fennel, 25 parts of seaweed pulp, 30 parts of peanut pulp, 20 parts of olive pulp, 6 parts of celery dietary cellulose, 1 part of table salt, 10 parts of pepper, ginger 5 parts, 1 part pepper, 10 parts garlic, 3 parts soy sauce;

[0052] (2) Soak the weighed fennel in hot water at 80°C for 3 minutes, then marinate it with salt for 20 hours, grind it into a slurry with a beater, and centrifuge it for 5 minutes, remove the supernatant and set aside;

[0053] (3) the celery dietary cellulose weighed in the step (1), salt, capsicum, ginger, Chinese prickly ash, garlic, soy sauce, seaweed pulp, p...

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Abstract

The invention discloses a preparation method of a nutritional seasoning. The preparation method is characterized by comprising the following steps: (1) weighing the following components in parts by weight: 10 to 15 parts of fennel, 25 to 30 parts of nori pulp, 25 to 30 parts of peanut pulp, 20 to 30 parts of canarium pimela pulp, 1 to 6 parts of celery dietary fiber, 1 to 5 parts of table salt, 1 to 10 parts of hot pepper, 1 to 5 parts of fresh ginger, 1 to 3 parts of wild pepper, 1 to 10 parts of garlic, and 1 to 3 parts of soybean sauce; (2) pulping fennel; (3) mixing celery dietary fiber, table salt, hot pepper, fresh ginger, wild pepper, garlic, soybean sauce, nori pulp, peanut butter, canarium pimela pulp and fennel pulp, and agitating for 1 hour through an agitator to realize uniform mixing; and (4) sterilizing the mixture prepared in step (3) to obtain the nutritional seasoning. The invention also discloses a nutritional seasoning product prepared by the method.

Description

technical field [0001] The invention relates to the field of condiment preparation, in particular to a method for preparing nutritional condiment and its products. Background technique [0002] Seasoning, as a delicious seasoning for cooking, has always been favored by consumers. However, most of the current seasonings are made from beans plus common auxiliary materials such as pepper, salt, and garlic, and have low nutritional value. [0003] Dietary fiber is a food nutrient that is generally not easily digested. It mainly comes from the cell walls of plants, including cellulose, hemicellulose, tree branches, pectin and lignin. Dietary fiber is essential to a healthy diet. Fiber plays an important role in maintaining a healthy digestive system. Adequate fiber intake can also prevent cardiovascular disease, cancer, diabetes and other diseases. Dietary fiber in alfalfa is divided into two types: water-soluble dietary fiber (SDF) and water-insoluble dietary fiber (IDF). In t...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23L27/88A23L33/21A23V2002/00A23V2300/14A23V2250/21A23V2250/5116A23V2200/302A23V2200/326
Inventor 雷泉
Owner 仙豪六位仙食品科技(北京)有限公司
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