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Process for preparing pickle-flavor composite flavoring

A compound seasoning and preparation process technology, which is applied in the directions of oil-containing food ingredients, food ingredients as taste improvers, and food ingredients as anti-microbial preservation, etc. problem, to achieve the effect of good stability, protection of umami, and elimination of peculiar smell

Pending Publication Date: 2020-09-11
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The strong taste requires a large dose of spices to support, which will not only affect the quality of the seasoning itself, but also cover the original deliciousness of the dishes and affect the original characteristics of the dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation technology of sauerkraut flavor compound seasoning, it comprises the steps:

[0030] S1. Take 15 parts of soaked ginger and 8 parts of garlic, mix and twist into a puree, set aside;

[0031] Take 70 parts of sauerkraut stems, 50 parts of millet pepper, 15 parts of pickled radish, 15 parts of pickled green pepper, and 15 parts of lantern chili sauce, add 70 parts of cold water and twist into a puree for later use;

[0032] It should be noted that the twisted muddy material should not be placed for more than 15 minutes to prevent oxidation and affect the taste and color of the finished product.

[0033] S2. Take 40 parts of soybean oil into the heating container, fry at 80°C for 12 minutes, then raise the temperature to 120°C, add twisted pickled ginger and garlic, and fry for 10 minutes;

[0034] S3. Add the twisted sauerkraut stalks, hot millet, pickled radish, pickled green pepper and lantern chili sauce into the heating container, lower the fryi...

Embodiment 2

[0046] A kind of preparation technology of sauerkraut flavor compound seasoning, it comprises the steps:

[0047] S1. Take 15 parts of soaked ginger and 8 parts of garlic, mix and twist into a puree, set aside;

[0048] Take 70 parts of sauerkraut stems, 50 parts of millet pepper, 15 parts of pickled radish, 15 parts of pickled green pepper, and 15 parts of lantern chili sauce, add 70 parts of cold water and twist into a puree for later use;

[0049] It should be noted that the twisted muddy material should not be placed for more than 15 minutes to prevent oxidation and affect the taste and color of the finished product.

[0050] S2. Take 40 parts of soybean oil into the heating container, fry at 85°C for 13 minutes, then raise the temperature to 122°C, add twisted pickled ginger and garlic, and fry for 12 minutes;

[0051] S3. Add the twisted sauerkraut stalks, hot millet, pickled radish, pickled green pepper and lantern chili sauce into the heating container, lower the fryi...

Embodiment 3

[0061] A kind of preparation technology of sauerkraut flavor compound seasoning, it comprises the steps:

[0062] S1. Take 15 parts of soaked ginger and 8 parts of garlic, mix and twist into a puree, set aside;

[0063] Take 70 parts of sauerkraut stems, 50 parts of millet pepper, 15 parts of pickled radish, 15 parts of pickled green pepper, and 15 parts of lantern chili sauce, add 70 parts of cold water and twist into a puree for later use;

[0064] It should be noted that the twisted muddy material should not be placed for more than 15 minutes to prevent oxidation and affect the taste and color of the finished product.

[0065] S2. Take 40 parts of soybean oil into the heating container, fry at 90°C for 15 minutes, then raise the temperature to 125°C, add twisted pickled ginger and garlic, and fry for 15 minutes;

[0066] S3. Add the twisted sauerkraut stalks, hot millet, pickled radish, soaked green pepper and lantern chili sauce into the heating container, lower the fryin...

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PUM

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Abstract

The invention discloses a pickle-flavor composite flavoring and a preparation process therefor. The pickle-flavor composite flavoring comprises the following raw materials: 15 parts of pickled ginger,8 parts of garlic, 70 parts of pickled cabbage stems, 50 parts of capsicum frutescens, 15 parts of pickled radish, 15 parts of pickled green capsicum, 15 parts of Habanero chili, 70 parts of cold water, 40 parts of soybean oil, 14 parts of common salt, 12 parts of chicken essence, 9 parts of monosodium glutamate, 6 parts of fresh taste essence, 3 parts of polycrystalline crystal sugar, 5-8 partsof adjuvants, 35 parts of white vinegar and 3 parts of citric acid. According to the pickle-flavor composite flavoring and the preparation process therefor, a fishy smell can be effectively removed, and meanwhile, original flavors of vegetables can be preserved to the maximum.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of sauerkraut flavor compound seasoning. Background technique [0002] With the development of society, in order to meet the needs of people's life, on the basis of single conventional condiments with a single taste, the characteristics of various single condiments are integrated, scientifically optimized and assembled, and a compound seasoning is prepared. It is used in other foods. Adding a small amount can improve the taste of other foods. Compound condiments have the advantages of multi-flavor in taste and flavor, coordinated nutrition of raw material ingredients and convenience of direct consumption, etc., and make cooking convenient and fast, so they are deeply favored by people. [0003] The compound seasoning of sauerkraut flavor is mostly used in the preparation of pickled fish, and is favored by consumers for its convenient operation, hot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L3/3472
CPCA23L27/00A23L27/11A23L27/10A23L3/3472A23V2002/00A23V2200/02A23V2200/10A23V2200/16A23V2250/18A23V2250/032A23V2250/214
Inventor 舒德昌
Owner 江苏美鑫食品科技有限公司
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