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Natural seasoning paste

A technology of natural flavoring agent and seasoning paste, which is applied in the field of food science, can solve problems such as the impact on human health, and achieve the effect of rich and comprehensive taste, stable performance and broad application prospects

Active Publication Date: 2016-12-07
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, monosodium glutamate is usually added for seasoning in the production process of oyster sauce, but if excessive consumption of monosodium glutamate is used, it will have an impact on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This embodiment relates to a kind of natural seasoning paste, which is directly mixed by the following raw materials, natural flavoring agent 10g, hydrolyzed gluten protein liquid 80g (solid content 45), I+G 7g, salt 10g, white granulated sugar 3g, green onion Oil essence 0.2g, yeast extract 2g, xanthan gum 5g, starch 2.5g.

[0055] Described natural flavoring agent is prepared by following method:

[0056] (1) Weigh 550g of pretreated old hen, 250g of beef bone, 50g of duck, 10g of scallop, 15g of hazel mushroom, 15g of Agaricus bisporus, 20g of boletus, 10g of shiitake mushroom, and 0.5g of green onion. ~2min to remove the blood foam, let off the waste water, and get the preparatory material;

[0057] (2) Mix the preparatory material with water at a volume ratio of 1:2, boil for 3 hours at 100°C, and cool to room temperature to obtain a mixed material;

[0058] (3) Mix the mixture with water at a volume ratio of 1:3, heat to 40°C, adjust the pH to 7.0, add 2 g of co...

Embodiment 2

[0061] This embodiment relates to a natural seasoning paste, which is directly mixed with the following raw materials: 20g of natural flavoring agent, 75g of soybean hydrolyzed protein solution, 10g of I+G, 5g of salt, 7g of white sugar, 0.5g of seafood essence, and 3g of yeast extract , guar gum 3g, starch 5g.

[0062] Described natural flavoring agent is prepared by following method:

[0063] (1) Weigh 500g of old hen, 100g of pig bone, 75g of duck, 50g of scallop, 25g of hazel mushroom, 25g of bisporus mushroom, 20g of boletus, 20g of shiitake mushroom, and 4g of green onion. foam, let off the waste water, and obtain the preparatory material;

[0064] (2) Mix the preparatory material with water at a volume ratio of 1:4, boil at 120°C for 2.5 hours, and cool to room temperature to obtain a mixed material;

[0065] (3) Mix the mixture with water at a volume ratio of 1:4, heat to 55°C, adjust the pH to 7.0, add 6g of papain, and inactivate the enzyme after 1 hour of enzymoly...

Embodiment 3

[0068] This embodiment relates to a natural seasoning paste, which is directly mixed from the following raw materials: 15g of natural flavoring agent, 80g of gluten hydrolyzed vegetable protein, 5g of I+G, 8g of salt, 6g of white sugar, 0.5g of chicken essence, carboxymethyl Sodium cellulose base 2g, starch 1g, yeast extract 1g;

[0069] Described natural flavoring agent is prepared by following method:

[0070] (1) Weigh 650g of old hen, 150g of beef bone, 100g of duck, 30g of scallop, 25g of hazel mushroom, 20g of bisporus mushroom, 15g of boletus, 15g of shiitake mushroom, and 4g of green onion, and boil the above raw materials for 1 to 2 minutes to remove blood foam , release the waste water and obtain the preparatory material;

[0071] (2) Mix the preparatory material with water at a volume ratio of 1:4, boil at 120°C for 2.5 hours, and cool to room temperature to obtain a mixed material;

[0072] (3) Mix the mixture with water at a volume ratio of 1:4, heat to 55°C, ad...

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Abstract

The invention relates to natural seasoning paste which is prepared from, by mass, 5-20 parts of natural seasoning, 70-80 parts of hydrolyzed plant protein fluid, 1-10 parts of I+G, 5-10 parts of salt, 5-10 parts of white granulated sugar, 1-5 parts of yeast extracts, 0.1-2 parts of essence and 1-15 parts of thickener. The natural seasoning paste is prepared in the mode that chicken, duck, fungi and other delicious substances are effectively extracted through boiling and biological enzymolysis and collagen of marrow in livestock bones is hydrolyzed into peptide and amino acid. The seasoning paste is a pasty seasoning similar to oyster sauce and is rich in taste, natural products are adopted as preparation raw materials and have no side effects on human bodies, and the natural seasoning paste can be used for flavoring of various soups and dishes and is wide in application range and wide in application prospect.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a natural seasoning paste which can replace monosodium glutamate. Background technique [0002] The characteristics of natural condiments: (1) produce aftertaste and thick taste. The characteristic of chemical flavoring agents such as monosodium glutamate is that the flavor comes quickly, and you can feel it immediately after adding it. But it generally does not produce a continuous aftertaste and rich taste. The so-called aftertaste refers to the taste that remains in the mouth (on the tongue) after the food has left the tongue and oral cavity; the thick taste refers to certain ingredients from animal and vegetable fats, amino carbonyl reactions, and peptides that are harmful to humans. A gustatory effect that gives a sense of satisfaction to the sense of taste. In these aspects, the effect of animal and plant extracts is obviously better than that of ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23V2002/00A23V2200/242A23V2250/55A23V2250/218A23V2250/60A23V2250/5086A23V2250/5118A23V2250/506A23V2250/51088A23V2250/5026
Inventor 宋焕禄顾欢郭青雅杨平张强武延忠陆杰
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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