57 results about "Sodium inosinate" patented technology

The invention discloses aromatic meat gourmet powder and a manufacturing process thereof. Animal lean meat serving as a raw material is sequentially subjected to processes of mincing, cooking, enzymolysis, enzyme inactivation, Maillard reaction and microwave drying to form the aromatic meat gourmet powder. The aromatic meat gourmet powder contains the following components in percentage by weight: 0.3 to 0.4 percent of sodium inosinate, 0.3 to 0.4 percent of sodium guanylate, 13 to 16 percent of sodium glutamate, 12 to 15 percent of salt, 3 to 6 percent of glucose, 0.1 to 0.2 percent of vitamin B1, 5 to 7 percent of white sugar, 4 to 6 percent of amino acid, 20 to 25 percent of filler, and the balance of powdery animal meat. The aromatic meat gourmet powder has the aroma of the animal meat and special microwave dried aroma and mouthfeel, the microbial index is good compared with the like products, and the quality guarantee period is long; deep processing utilization of meat can be improved, and the additional value of the animal meat can be increased; and the process can be widely applied in the food processing industries of instant noodles, puffed food, cooked meat products and the like.

Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5′-inosinate and/or sodium 5′-adenylate, sodium 5′-guanylate; sodium 5′-uridylate and sodium 5′-cytidylate, each in an amount of 1 to 15% based on the weight of the yeast extract, and 1 to 20% of sodium glutamate.

The invention discloses a spicy chicken essence seasoning and method for preparation, which is prepared from the following raw materials (by weight portion), chicken 5-15, gourmet powder 20-40, table salt 15-35, starch 5-15, starch gum 5-15, sugar 1-5, lycopene 0.5-2, ginger powder 0.5-3, Chinese prickly ash powder 0.2-3, fragrant onion 0.5-3, sodiam inosine monophosphate and/or sodium guanylate 0.2-5, chicken extract 0.5-5, hot pepper extract 1-5, and capsorubin 1-5.

Disclosed is a single-purpose sugar for cooking which comprises sweetener 0.5-99.9%, flavoring agent 0.1-99.5%, wherein the flavoring agent includes sodium glutamate, 5'-sodium inosinate, disodium 5'-guanylate, sea weed extract, yeast extract, L-sodium glusate, the sweetener includes brown sugar, white sugar, crystal sugar, aspartame, sweeting agent, xylitol, Momordica grosvenori sweetener, fructose, glucose, oligosaccharide, AK sweetener, bee honey and saccharin sodium.

The invention discloses low-cost artificial feed for mandarin fish within 50-150 days. The feed comprises raw materials in parts by weight as follows: 50-100 parts of fish meal, 80-150 parts of sea shrimp meal, 50-80 parts of marine rainbow meat, 1-7 parts of cod liver oil, 2-8 parts of palm oil, 5-10 parts of citrus oil, 5-15 parts of shell powder, 15-30 parts of sweet corn gluten meal, 5-12 parts of sea cucumbers, 5-12 parts of snails, 15-30 parts of fermented biological protein, 8-18 parts of earthworms, 2-5 parts of bloodworms, 2-5 parts of aloe powder, 1-2 parts of lotus leaf powder, 0.2-0.85 parts of sodium inosinate, 0.2-0.8 parts of methionine, 0.2-0.85 parts of threonine, 0.001-0.0085 parts of a compound enzyme, 0.015-0.24 parts of microelements, 2-6 parts of Chinese herbal medicines, 5-10 parts of a phagostimulant and 0.55-1.55 parts of decavitamin. The product is applied to mandarin fish of 6-15 cm, the fatality rate is extremely low even under the condition of artificial high-density culture, feed change stress can be reduced, feed change transition is easy, the feed is good in palatability, high in nutrition value, reasonable in ratio and low in cost, and meat is delicious.

Seasoning compositions which contain, with respect to 100 parts of potassium chloride, 1.5 to 70 parts by weight of histidine or its salt, 4 to 100 parts by weight of lysine or its salt, 2 to 100 parts by weight of sodium inosinate or sodium guanylate, 20 to 130 parts by weight of lactic acid or its salt, and 5 to 50 parts by weight of phosphoric acid or its salt; and seasoning materials which contain, with respect to 100 parts by weight of the seasoning composition, 1 to 100 parts by weight by solid content or powder content of a seafood extract/meat extract; can be used to prepare foods that are excellent in flavor such as favorableness of saltiness and depth and richness of taste and reduced in salt.

The present invention discloses fruit and vegetable composite pickle preparation method which is prepared from Chinese watermelon, carrot, psidium guajave, pineapple, green mango, salt, water, apple vinegar, coconut milk, disodium guanylate, sodium inosinate, olive oil, light soy sauce, cinnamon powder, beet sugar, stevioside, grape seed procyanidins, lycopene, protamine, pectin and sodium alginate as raw material by blanching, pickling, re pickling, ultra high pressure treatment and standing. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.

The invention discloses a Chinese herbal medicine phagostimulant for Truogx sinensis and a preparation method thereof and belongs to the technical field of testudinate feed additive processing. The Chinese herbal medicine phagostimulant comprises the following raw materials, by weight, dried orange peel, matrimony vine, allspice, mint, haw, coptis, garlic, cinnamon, sodium inosinate, zanthoxylum oil and stevioside. The Chinese herbal medicine phagostimulant is prepared by steps of drying, crushing, sieving, mixing, drying, cooling, packaging and the like. The invention relates to an efficient, safe and natural phagostimulant prepared from a plurality of Chinese herbal medicines. by integrating efficacy of multiple Chinese herbal medicines, the phagostimulant can effectively raise food consumption and growth speed of Truogx sinensis, shorten growth cycle, enhance disease resistance of Truogx sinensis, increase survival rate, boost Truogx sinensis feed palatability, reduce feed costs and improve production benefits.

The present invention discloses a multi-flavor barbecue ingredient production method, which comprises: 1, seasoning selecting, 2, perfume selecting and ratio determining, 3, perfume powder frying, 4, processing preparing, 5, detecting screening, and 6, packaging storing, wherein the seasoning selecting comprises 10 parts of disodium 5'-ribonucleotide, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 10 parts of crude cuminum cyminum powder, 30 parts of corn starch, 14 parts of edible sodium bicarbonate, 0.4 part of tenderizer containing a papain component, 5 g of dehydrated egg powder, 10 ml of a grain baijiu, and 400 ml of drinking water, and the perfume ratio selection comprises 7% of coriandrum sativum seed, 0.2% of rosmarinus officinalis, 2.98% of black sesame, 41% of foeniculum vulgare mill, 13% of cuminum cyminum, 25% of zanthoxylum bungeanum, 10% of illicium verum hook, and 1% of black pepper. According to the present invention, under the catalysis of the papain, the meat structure is quickly loosened, the lean meat tissue is expanded and opened, Sodium Inosinate, sodium guanylate and sodium chloride (salt) rapidly permeate into the inner layer, and the meat is expanded and loose, such that the baking time is effectively reduced.

The invention relates to condensed soup for mutton stewed noodles, which is prepared from the following raw materials, auxiliary materials, water and flavoring agents through decoction in part by weight, wherein the main materials comprise 30-40 parts of chicken bone, 50-60 parts of sheep bone, 3-8 parts of sheep meat and 12-18 parts of sheep fat; the auxiliary materials comprise 0.4-0.5 part of green onion, 1-2 parts of ginger, 0.3-0.5 part of pepper, 0.1-0.3 part of chili and 0.1-0.2 part of black pepper; the flavoring agents comprise 3-6 parts of gourmet powder, 12-15 parts of table salt, 1-5 parts of white sugar, 0.5-1 part of fried onion oil, 0.05-0.5 part of pepper oil, 0.1-3 parts of pure pig bone powder, 0.2-0.5 part of mixture of sodium inosinate and sodium guanylate and 2000-6000 parts of water. The condensed soup produced by the invention has cheap and easily acquirable raw materials, is convenient for industrial production and can be produced in large scale.

The invention discloses a chicken juice mushroom soup material. The material comprises, by weight, 3-5% of mushroom grains, 2-3% of chive grains, 1-2% of garlic powder, 1-2% of onion powder, 1-2% of fresh ginger powder, 1-2% of chicken fine powder, 1-2% of S'-sodium inosinate S'-disodium guanylate, 60-75% of salt, 10-16% of monosodium glutamate, 2-3% of chicken bouillon, 1-2% of chicken essence, 1-2% of white pepper powder, 2-4% of glucose, and 0.5-1% of food grade gelatin. The chicken juice mushroom soup material is based on the safety and the health, has significant product characteristics of delicacy, nutrition and convenience, and is specifically applicable for services of fast-paced lives.

The invention discloses a kelp white gourd soup stock. The kelp white gourd soup stock comprises, by weight, 65-78% of salt, 8-15% of monosodium glutamate, 5-10% of a kelp particle, 1-2% of a seafood essence, 3-6% of shrimp powder, 3-5% of a white gourd slice, and 1-2% of S'-sodium inosinate-S'-sodium guanylate. The kelp white gourd soup stock which is based on safety and health and has the key characteristics of delicacy, nutrition and convenience specially provides services for fast-paced lives.

The invention discloses a seasoning, which is prepared by mixing conger powder, spicy crab meat, L-sodium glutamate, sodium inosinate and alanine. The seasoning has the advantages of high nutritional value, delicious taste and low manufacturing cost.

The invention discloses a preparation method of a rabbit meat sausage. The preparation method comprises the following steps: cleaning and stirring rabbit meat and beef tallow to obtain a ground meat stuffing; then uniformly mixing water, dairy salt, nisin, thymol crystals, chitosan, sucralose, neohesperidin dihydrochalcone, sodium inosinate, tea polyphenol, dark soy sauce, cooking wine, star aniseed powder and ground cloves powder to obtain a pickling liquid; after that, immersing the ground meat stuffing into the pickling liquid; pickling for 5-8 h at the ordinary temperature; then heating for 0.5-1 h at 40-60 DEG C to obtain a pickled ground meat stuffing; crushing garlic powder and dill leaf; adding the crushed garlic powder and dill leaf into the pickled ground meat stuffing, and uniformly mixing; chopping for 5-10 min; then adding monascus pigment microcapsules, and chopping for 1-3 min to obtain a chopped meat stuffing; finally, injecting the chopped meat stuffing into a casing to obtain the rabbit meat sausage. As a color former (nitrite) is not added into the rabbit meat sausage, tea polyphenol is adopted for color protection and monascus pigment microcapsules (natural pigment) are adopted for color matching, the produced rabbit meat sausage is still excellent in color, and health potential hazards caused by nitrite are reduced.

The invention relates to a weight-reduction fast food combining staple food powder, artificial meat and vegetable, which is characterized in that the staple food powder comprises konjak powder, lotus root powder, algae colloid, homogeneous mushroom powder, agar and flour; the artificial meat comprises egg, konjak powder, refined flour, soybean flour, glutamate, glutelin, casein sodium salt, sodium inosinate, calcium carbonate, crab chitin, shrimp chitin, sodium hydroxide, algae colloid and agar; the vegetable comprises: formula A) dictyophora duplicata, tremella, forest frog oviduct and welsh onion; formula B) dictyophora duplicata, auricularia auricular, zizania latifolia, green soybean, ginkgo and welsh onion; formula C) zizania latifolia, asparagus, green pepper, spring shoot, welsh onion and green soybean; and the sum of weight proportions of all the components is 100%. The invention has the advantages that according to the nutrition analysis, the nutritive value is incomparable with all the prior instant noodles sold in market; and not only the food is favorable to weight reduction, but also complete balanced nutrition is obtained by people who are on diet.

The invention discloses a laver soup stock with a chicken extract and shiitake flavor. The soup stock comprises components of, by weight: 68-75% of common salt, 8-13% of monosodium glutamate, 5-8% of a chicken essence, 2-4% of a shiitake essence, 4-8% of laver particles, 3-5% of shiitake powder, 3-5% of carrot particles, and 1-2% of S'-sodium inosinate S'-sodium guanylate. The laver soup stock with the chicken extract and shiitake flavor is invented based on safety and health. Product characteristics of deliciousness, rich nutrient and convenience are stressed. The laver soup stock provided by the invention is especially designed for the life with fast pace.

The invention relates to seasoning powder for improving food mouthfeel. The chicken-flavor seasoning powder is prepared from chicken enzymatic hydrolysate, beer yeast extract, fresh ginger extract, goose liver, potassium sorbate, food flavor, 5'-sodium inosinate, 5'-sodium guanylate, monosodium glutamate, white sugar, chitosan, chicken fat, salad oil, star anise oil, acetic acid, vitamin E, bi(2-methyl-3-furyl)disulfide, ethyl maltol and table salt in percentage by weight through the steps of performing enzymolysis of goose liver, refining together with chicken fat in the same pot, and mixing with other raw materials. Meat products added with the chicken-flavor seasoning powder are strong in chicken flavor, mellow in meat taste, delicious, delicate and smooth in mouthfeel, and rich in nutrition.

The present invention discloses a composite pickle preparation method, cucumber, needle mushroom, asparagus lettuce, garlic, tender ginger, salt, water, miso, sweet fermented flour paste, sodium guanylate, sodium inosinate, peanut oil, soy sauce, cinnamon, beet sugar, xylitol, grape seed proanthocyanidins, astaxanthin, protamine, carrageenan and sodium alginate are used as raw materials for cleaning, blanching, ice and water processing, pickling, re pickling, ultra high pressure treatment and standing to prepare the composite pickle. Through use of synergistic compatibility effects of grape seed proanthocyanidins and astaxanthin, nitrite content in the pickle is significantly reduced, and is nearly zero, so that consumer nitrite intoxicating phenomenon may not be produced, the composite pickle is safer, by synergistic compatibility effects of carrageenan and sodium alginate, the crispness of the pickle is improved, and the pickle tastes crisp.