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Composite solid-state seasoning and preparation method thereof

A seasoning and compound technology, applied in the field of condiments, can solve the problems of insufficient taste, few ingredients and single condiments, etc., and achieve the effect of full and mellow taste, fluffy particles and rich flavor characteristics

Inactive Publication Date: 2018-08-21
欧吉余
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improving nutritional value by adding certain types of naturally occurring organic compounds called phytolysin or bimocyanidone (BML) along with specific yeast extractives like lycopene monolaurileate). These beneficial properties include improved antioxidation, reducing odour from fried rice products, crunch reduction, prevention against spoiling, enhancement of savory notes without compromising their inherence, integration into existing recipes while keeping them clean and providing longer shelf life. Additionally, these technologies help keep raw materials together within desired levels of purity, resulting in better overall culinary experiences.

Problems solved by technology

This patented technology allows individuals who want or shouldn’t like cooked fruits with their own ingredients to create customized products without having any negative side effects on them. It improves both nutritional value by providing more colors, smells, and tastes when eaten alone compared to traditional methods where only one type of sweetener was added at once.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A compound solid seasoning and a preparation method thereof, the preparation steps are as follows: by percentage per 1000 grams:

[0017] 1. Mix 1~5% of bamboo shoots, 1~5% of spinach, 1~3% of celery, 1~03% of coriander, 0.5~1% of onion, 1~5% of carrot, 1~5% of cucumber, 0.5~1% of broccoli %, corn kernels 1~5%, tomatoes 1~3%, sweet peppers 1~3%, pea sprouts 0.5~1%, pumpkin 1~5%, kelp 0.5~1%, dehydrated vegetables 1~5%, cleaned After that, cut into sections for later use;

[0018] 2. After vacuum-drying the sliced ​​vegetable pieces, grind them into vegetable powder for later use;

[0019] 3. Boletus 0.2~0.5%, Pythium cerevisiae 0.2~0.5%, Black Tiger palm 0.2~0.5%, Agaricus bisporus 0.5~1%, Coprinus comatus 0.5~1%, Lentinus edodes 0.5~1%, Straw mushroom 0.5% ~1%, Pleurotus eryngii 0.5~1%, after vacuum drying, grind into mushroom powder for later use;

[0020] 4. Plant spices: sesame 0.5~1%, aniseed 1~5%, ginger 0.5~1%, fennel 0.5~1%, cinnamon 0.5~1%, bean curd 0.5~1%,...

Embodiment 2

[0024] A compound solid seasoning and a preparation method thereof, the preparation steps are as follows: by percentage per 1000 grams:

[0025] 1. Bamboo shoots 2~4%, spinach 2~4%, celery 1.5~2.5%, coriander 1.5~2.5%, green onion 0.2~0.8%, carrot 2~4%, cucumber 2~4%, broccoli 0.6~0.9% %, corn kernels 2~4%, tomatoes 1.5~2.5%, sweet peppers 1.5~2.5%, pea sprouts 0.7~0.8%, pumpkin 2~4%, kelp 0.6~0.9%, dehydrated vegetables 2~4% after cleaning , cut into sections for later use;

[0026] 2. After vacuum-drying the sliced ​​vegetable pieces, grind them into vegetable powder for later use;

[0027] 3. Add 0.3~0.4% of boletus, 0.3~0.4% of green head fungus, 0.3~0.4% of black tiger palm, 0.6~0.9% of Agaricus bisporus, 0.6~0.9% of Coprinus comatus, 0.6~0.9% of shiitake mushroom, and 0.6% of straw mushroom ~0.9%, Pleurotus eryngii 0.6~0.9%, after vacuum drying, grind into mushroom powder for later use;

[0028] 4. Plant spices: sesame 0.6~0.9%, aniseed 2~4%, ginger 0.6~0.9%, fennel 0...

Embodiment 3

[0032] A compound solid seasoning and a preparation method thereof, the preparation steps are as follows: by percentage per 1000 grams:

[0033] 1. Bamboo shoots 2.5~3.5%, spinach 2.5~3.5%, celery 1.6~2.4%, coriander 1.6~2.4%, green onion 0.3~0.7%, carrot 2.5~3.5%, cucumber 2.5~3.5%, broccoli 0.7~0.8% %, corn kernels 2.5~3.5%, tomatoes 1.6~2.4%, sweet peppers 1.6~2.4%, pea sprouts 0.7~0.8%, pumpkin 2.5~3.5%, kelp 0.6~0.9%, dehydrated vegetables 2.5~3.5%, cleaned After that, cut into sections for later use;

[0034] 2. After vacuum-drying the sliced ​​vegetable pieces, grind them into vegetable powder for later use;

[0035] 3. Add 0.3~0.4% of Boletus, 0.3~0.4% of Pleurotus chinensis, 0.3~0.4% of Black Tiger Palm, 0.7~0.8% of Agaricus bisporus, 0.7~0.8% of Coprinus comatus, 0.7~0.8% of Lentinus edodes, Straw mushroom 0.7~0.8% and Pleurotus eryngii 0.7~0.8% are vacuum-dried and ground into mushroom powder for later use;

[0036] 4. Plant spices: sesame 0.7~0.8%, aniseed 2.5~3...

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PUM

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Abstract

The invention discloses a composite solid-state seasoning and a preparation method thereof, wherein the composite solid-state seasoning comprises 13 kinds of natural vegetables, 8 kinds of mushrooms and 15 kinds of plant spices, is added with spirulina powder, and adopts the synergistic effect of plants. According to the present invention, the composite solid-state seasoning is particularly suitable for frying, soup stewing, braising, cold mixing, flour food, saucing, hot pot and other dishes, can completely provide the fresh and delicious taste of food, and particularly meets the requirementsof consumers with pursuits on natural property, plant, health and vegetable diet.

Description

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Claims

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Application Information

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Owner 欧吉余
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