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Condiment and processing method thereof

A condiment, a new type of technology, applied in the field of condiments, can solve the problems of no condiments, etc., and achieve the effect of unique flavor, rich flavor and fine texture

Active Publication Date: 2006-08-16
开平健之源保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Also do not see the condiment that above-mentioned three condiments are combined in the market at present

Method used

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  • Condiment and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Recipe: 55 parts of edible oil, 1 part of emulsifier, 25 parts of garlic powder, 5 parts of ginger powder, 1.5 parts of green onion powder, 3 parts of shiitake mushroom powder, 2 parts of hydrolyzed vegetable protein powder, 0.5 part of spice, and 6.5 parts of flavoring agent.

[0025] Processing method: each solid raw material powder is added to heated edible oil, and it is ready after homogenization and degassing.

Embodiment 2

[0027] Recipe: 60 parts of edible oil, 2 parts of emulsifier, 20 parts of garlic powder, 4.5 parts of ginger powder, 1.2 parts of green onion powder, 2.5 parts of shiitake mushroom powder, 1.5 parts of hydrolyzed vegetable protein powder, 0.8 parts of spices, 8 parts of flavoring agent.

[0028] Processing method: each solid raw material powder is added to heated edible oil, and it is ready after homogenization and degassing.

Embodiment 3

[0030] Dispensing: 65 parts of edible oil, 2.5 parts of emulsifier, 17.2 parts of garlic powder, 5 parts of ginger powder, 0.8 parts of green onion powder, 2 parts of shiitake mushroom powder, 2 parts of hydrolyzed vegetable protein powder, 1 part of spice, 4.2 parts of umami agent.

[0031] Processing method: each solid raw material powder is added to heated edible oil, and it is ready after homogenization and degassing.

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Abstract

A flavouring with rich nutrients is prepared from edible oil (40-80 Wt%), garlic powder (10-50), ginger powder (1-10), scallion powder (0.1-3), champignon powder (0.5-5), emulsifier (0.1-5) and gourmet powder (2-15) through mixing, homogenizing and degassing.

Description

technical field [0001] The invention relates to a seasoning, especially a new type of seasoning used for steaming, frying, soup making, cold salad and dipping, etc. The invention also relates to a processing method of the seasoning. Background technique [0002] Garlic has been planted in my country for more than 2,000 years, and its output is increasing year by year. Garlic is rich in amino acids, peptides, proteins, fats, inorganic salts, vitamins and allicin. Garlic has the functions of antibacterial and anti-inflammatory, anti-cancer and anti-cancer, lowering blood pressure, lowering blood fat, preventing arteriosclerosis and thrombosis; it can also improve liver dysfunction, anti-aging, and improve human immunity. Garlic is a traditional condiment with a long history and is loved by the majority of people. Garlic is used in cooking and can be used as a main ingredient to make a dish alone; but it is mainly used as a seasoning to prepare a variety of compound flavors, ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 刘峻岭许克勇许凯旋胡继安
Owner 开平健之源保健食品有限公司
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