Fruit-vegetable composite seasoning material and preparation method thereof

Abstract

The invention provides a fruit-vegetable composite seasoning material and a preparation method thereof. The fruit-vegetable composite seasoning material is prepared from the following raw materials in parts by weight: 0.1 to 20 parts of fruit mixture, 0.1 to 20 parts of vegetable mixture, 10 to 30 parts of table salt, 25 to 50 parts of sodium glutamate, and 0.5 to 3 parts of disodium nucleotide, wherein the fruit mixture comprises a fruit extract and fruit powder, and the vegetable mixture comprises a vegetable extract and vegetable powder. According to the fruit-vegetable composite seasoning material, partial fruits and partial vegetables as well as a fruit extract and a vegetable extract are selected from a number of fruits and vegetables, so that the fruit-vegetable composite seasoning material has unique and strong fruit and vegetable flavor by virtue of the synergistic effect of the fruits and the vegetables.

Description

technical field [0001] The invention belongs to the field of edible condiments, in particular to a fruit and vegetable compound seasoning and a preparation method thereof. Background technique [0002] With the rapid development of the economy and the continuous improvement of living standards, people have put forward higher requirements for the quality of compound freshness-enhancing seasonings. At present, in the compound fresh seasoning market, most of them are "meat and fresh" seasoning products, and the scale of vegetarian and fresh products is generally small. Among them, the vegetarian and fresh products are dominated by mushroom flavors (such as mushroom essence, shiitake mushroom essence, etc.) The representative flavor products are mainly, while the vegetable and fresh compound seasoning products account for a small proportion and have a single taste, which cannot meet the needs of vegetarians and other consumers with various tastes. Because there are few types of...

AI Technical Summary

Problems solved by technology

At present, in the compound fresh seasoning market, most of them are "meat and fresh" seasoning products, and the scale of vegetarian and fresh products is generally small. Among them, the vegetarian and fresh products are dominated by mushroom flavors (such as mushroom essence, shiitake mushroom essence, etc.) The representative flavor products are mainly flavored products, while the vegetable and fresh compound seasoning products account for a small proportion, with a single taste, which cannot meet the needs of vegetarians and other consumers with various tastes

Due to the small number of vegetables and the monotonous taste, the seasoning cannot be given a strong fresh vegetable flavor and meet the needs of consumers with different tastes. The raw material selection, matching and color of the product cannot highlight the concept of health and nutrition.