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Preparation method of compound aroma-improved extract of seasonings

A technology of extracts and seasonings, which is applied in the field of preparation of complex aroma-enhancing extracts of seasonings, which can solve the problems of no nutritional and health effects, insufficient aroma, and no fishy smell, etc., to achieve strong fragrance and extended taste Intense, full-bodied effect

Inactive Publication Date: 2018-06-29
厦门璞真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people in our country often eat compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. The above-mentioned compound seasonings have problems such as insufficient aroma, single umami taste, short-lived taste, and relatively single nutritional function.
Chinese patent application 20091021182.5 discloses a seasoning, which can effectively improve the flavor and mouthfeel of dishes, but does not have nutritional and health effects; Chinese patent application 201610784775.1 discloses a seasoning with The seasoning with health care function, the seasoning prepared by the mentioned preparation method has the effect of improving immunity and lowering blood pressure, but the nutritional function is relatively single; and the compound prepared by the preparation method disclosed in the above two Chinese patent applications None of the seasonings has the effect of removing fishy smell

Method used

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  • Preparation method of compound aroma-improved extract of seasonings
  • Preparation method of compound aroma-improved extract of seasonings
  • Preparation method of compound aroma-improved extract of seasonings

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1 A method for preparing a seasoning compound aroma-enhancing extract, characterized in that: the seasoning compound aroma-enhancing extract is prepared from the following components in proportions by weight: 12 parts of onion powder , 20 parts of garlic powder, 16 parts of ginger powder, 25 parts of table salt, 15 parts of maltodextrin, 35 parts of shiitake mushroom powder, 40 parts of bonito extract, 30 parts of cuttlefish extract, 30 parts of beef extract and 0.5 parts of tea polyphenols .

[0031] The preparation method of the compound aroma-enhancing type extract of the above-mentioned seasonings comprises the following steps:

[0032](1) Preparation of bonito, cuttlefish or beef extracts: select fresh bonito, cuttlefish or beef as raw materials respectively, steam in a steamer at a temperature of 70°C for 35min, and then send it into a pulper, And add 1.5 to 4 times the weight of bonito, cuttlefish or beef and stir evenly to make a slurry of bonito, cuttl...

Embodiment 2

[0036] Example 2 A method for preparing a seasoning compound aroma-enhancing extract, characterized in that: the seasoning compound aroma-enhancing extract is prepared from the following components in proportions by weight: 10 parts of onion powder , 18 parts of garlic powder, 14 parts of ginger powder, 23 parts of table salt, 13 parts of maltodextrin, 30 parts of shiitake mushroom powder, 35 parts of bonito extract, 25 parts of cuttlefish extract, 25 parts of beef extract and 0.4 parts of tea polyphenols .

[0037] The preparation method of the compound aroma-enhancing type extract of the above-mentioned seasonings comprises the following steps:

[0038] (1) Preparation of bonito, cuttlefish or beef extracts: select fresh bonito, cuttlefish or beef as raw materials respectively, steam in a steamer at a temperature of 70°C for 35min, and then send it into a pulper, And add 1.5 to 4 times the weight of bonito, cuttlefish or beef and stir evenly to make a slurry of bonito, cutt...

Embodiment 3

[0042] Example 3 A method for preparing a seasoning compound aroma-enhancing extract, characterized in that: the seasoning compound aroma-enhancing extract is prepared from the following components in proportions by weight: 14 parts of onion powder , 22 parts of garlic powder, 18 parts of ginger powder, 27 parts of table salt, 17 parts of maltodextrin, 40 parts of shiitake mushroom powder, 45 parts of bonito extract, 36 parts of cuttlefish extract, 35 parts of beef extract and 0.7 parts of tea polyphenols .

[0043] The preparation method of the compound aroma-enhancing type extract of the above-mentioned seasonings comprises the following steps:

[0044] (1) Preparation of bonito, cuttlefish or beef extracts: select fresh bonito, cuttlefish or beef as raw materials respectively, steam in a steamer at a temperature of 70°C for 35min, and then send it into a pulper, And add 1.5 to 4 times the weight of bonito, cuttlefish or beef and stir evenly to make a slurry of bonito, cutt...

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Abstract

The invention discloses a preparation method of a compound aroma-improved extract of seasonings. The preparation method of the compound aroma-improved extract of seasonings comprises the following steps of preparing bonito bonito paste, cuttlefish paste and beef paste, and performing the processes of enzymatic hydrolysis, enzyme inactivation, centrifuge, drying and so on on the paste so as to obtain a bonito extract, a cuttlefish extract and a beef extract; according to part by weight, weighing 8-16 parts of onion powder, 15-25 parts of garlic powder, 12-20 parts of fresh ginger powder, 20-30parts of edible salt, 10-20 parts of maltodextrin, 20-55 parts of shiitake mushroom powder, 20-50 parts of the bonito extract, 15-45 parts of the cuttlefish extract, 15-45 parts of beef extract, and 0.2-0.9 part of a natural antioxidant; and then, carrying out granulation and drying so as to obtain the compound aroma-improved extract of seasonings. The preparation method of the compound aroma-improved extract of seasonings disclosed by the invention is rational in processes, and easy to realize industrialized production; and the prepared compound aroma-improved extract of seasonings has mellowaroma, and is capable of removing fishy flavor and mutton flavor. Moreover, the compound aroma-improved extract of seasonings has the functions of nourishing the blood, benefiting the liver, improving digestion and absorption, tonifying the spleen and strengthening the stomach. The compound aroma-improved extract of seasonings is an originally ecologic health-caring seasoning.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a food additive with a strong fragrance and a strong sense of taste extension, which can remove fishy smell and smell of mutton, and at the same time, can lower blood fat, nourish blood and liver, enhance digestion and absorption, strengthen spleen and protect the spleen and stomach. The invention relates to a preparation method of an original ecology seasoning compound aroma-enhancing extract with gastric function. Background technique [0002] Flavor enhancers refer to food seasonings that can significantly increase the original flavor of food, beverages, and alcohol, especially food flavors that can increase aroma and sweetness. They are also called flavor synergists or flavor improvers. Some flavor enhancers themselves are also a kind of spices, which have the characteristics of a very small amount and a significant flavor enhancement effect, and can be directly added ...

Claims

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Application Information

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IPC IPC(8): A23L27/14A23L27/16A23L27/00A23L33/00
CPCA23L27/14A23L27/16A23L27/88A23L33/00A23V2002/00A23V2250/5114A23V2250/2042A23V2250/204A23V2250/2132A23V2250/214A23V2200/15A23V2200/16A23V2200/3262A23V2200/30A23V2200/32A23V2250/712A23V2250/2117A23V2250/211A23V2250/702A23V2250/708A23V2250/1842
Inventor 潘世朝李志强刘世亭
Owner 厦门璞真食品有限公司
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