Nutritional compound seasonings and preparation method thereof

A technology for seasoning and multivitamins, applied in the fields of food science, application, food ingredients, etc., can solve problems such as damage to aesthetics, increase in taste, human injury, etc., and achieve the effects of convenient use, good taste, and rich taste.

Inactive Publication Date: 2017-03-22
张本雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, in order to pursue taste, beauty and convenience, people often like to use nutritional compound seasonings, and the existing nutritional compound seasonings add more ingredients such as essences, spices and additives. At the same time, it is also damaging people's health. Long-term use will cause a certain degree of harm to the human body.
In addition, vitamins are a class of low-molecular organic compounds necessary to maintain human health. They are contained in very small amounts in natural foods. Most of them cannot be synthesized in the human body and must be ingested by food or drugs. However, the amount of vitamins required by the human body is relatively small. However, when the human body lacks vitamins, various symptoms will appear in the body; and the existing seasonings can not satisfy people's pursuit of nutritional compound seasonings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A nutritional compound seasoning, its composition is made from the following raw materials in parts by weight:

[0042] 350 parts of salt, 30 parts of sodium glutamate, 10 parts of a mixture of vitamin C and vitamin E, 5 parts of iodine, 10 parts of glucose, 3 parts of white sugar, and 3 parts of disodium nucleotide.

[0043] A preparation method of the nutritional compound seasoning as described above, comprising the following steps:

[0044] a. Take the salt, sodium glutamate, multivitamin, iodine, glucose, sugar, and disodium nucleotides in the above parts by weight and add them to the mixer in order to mix to obtain the mixture A;

[0045] b. Put the mixture A obtained in step a into a dryer to dry to obtain mixture B;

[0046] C. Pour the mixture B obtained in step b into a grinder and grind it into powder to obtain mixture C;

[0047] d. Put the mixture C obtained in step C into a mixer and mix it evenly to obtain this product.

[0048] A preparation method of ...

Embodiment 2

[0054] A nutritional compound seasoning, its composition is made from the following raw materials in parts by weight:

[0055] 380 parts of salt, 35 parts of sodium glutamate, 12 parts of a mixture of vitamin C and vitamin E, 6 parts of iodine, 12 parts of glucose, 5 parts of white sugar, and 3 parts of disodium nucleotides.

[0056] A preparation method of the nutritional compound seasoning as described above, comprising the following steps:

[0057] a. Take the salt, sodium glutamate, multivitamin, iodine, glucose, sugar, and disodium nucleotides in the above parts by weight and add them to the mixer in order to mix to obtain the mixture A;

[0058] b. Put the mixture A obtained in step a into a dryer to dry to obtain mixture B;

[0059] C. Pour the mixture B obtained in step b into a grinder and grind it into powder to obtain mixture C;

[0060] d. Put the mixture C obtained in step C into a mixer and mix it evenly to obtain this product.

[0061] A preparation method of...

Embodiment 3

[0067] A nutritional compound seasoning, its composition is made from the following raw materials in parts by weight:

[0068] 400 parts of salt, 40 parts of sodium glutamate, 15 parts of a mixture of vitamin C and vitamin E, 8 parts of iodine, 15 parts of glucose, 7 parts of white sugar, and 4 parts of disodium nucleotides.

[0069] A preparation method of the nutritional compound seasoning as described above, comprising the following steps:

[0070] a. Take the salt, sodium glutamate, multivitamin, iodine, glucose, sugar, and disodium nucleotides in the above parts by weight and add them to the mixer in order to mix to obtain the mixture A;

[0071] b. Put the mixture A obtained in step a into a dryer to dry to obtain mixture B;

[0072] C. Pour the mixture B obtained in step b into a grinder and grind it into powder to obtain mixture C;

[0073] d. Put the mixture C obtained in step C into a mixer and mix it evenly to obtain this product.

[0074] A preparation method of...

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PUM

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Abstract

The present invention relates to nutritional compound seasonings and a preparation method thereof. The nutritional compound seasonings are prepared from the following raw materials in parts by weight: 350-400 parts of salt, 30-50 parts of sodium glutamate, 10-20 parts of compound vitamins, 5-10 parts of iodine, 10-20 parts of glucose, 3-10 parts of white sugar, and 3-5 parts of disodium nucleotide. The nutritional compound seasonings are easy to use, the various seasonings are not added individually, and the deliciousness and mouthfeel of food affected by too much or too little placing of some seasoning are avoided. In addition, the nutritional compound seasonings are free of pigments, essences, spices and additives, good in taste, green and environmentally protective, and free of harms to the human body, and can supplement the human body needed vitamins, sugar and iodine.

Description

[0001] Technical field: [0002] The invention relates to a nutritional compound seasoning and a preparation method thereof. [0003] Background technique: [0004] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of sources, most of them come directly or indirectly from plants, and a few are animal ingredients or synthetic ingredients. There are sour, sweet, sour, spicy, salty, fresh, and hemp in terms of the taste added by the seasoning. [0005] At present, in order to pursue taste, beauty and convenience, people often like to use nutritional compound seasonings, and the existing nutritional compound seasonings add more ingredients such as essences, spices and additives. Simultaneously, it is also detrimental to people's health, and long-term use will cause a certain degree of damage to the human body. In addition, vitamins are a class of low-molecular organic compounds necessar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/22A23L27/23A23L33/15A23L33/16
CPCA23V2002/00A23V2250/1598A23V2250/708A23V2250/712
Inventor 张本雷
Owner 张本雷
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