CN104664305B - Flavor soup-stock seasoning and preparation method thereof - Google Patents
Flavor soup-stock seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN104664305B CN104664305B CN201510144584.4A CN201510144584A CN104664305B CN 104664305 B CN104664305 B CN 104664305B CN 201510144584 A CN201510144584 A CN 201510144584A CN 104664305 B CN104664305 B CN 104664305B
- Authority
- CN
- China
- Prior art keywords
- parts
- soup
- flavor
- sus domestica
- chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.
Description
Technical field
The present invention relates to a kind of flavoring agent is and in particular to a kind of high soup condiment of local flavor.
Background technology
Since twentieth century, hot reaction essence technology and bone soup industrialization technology obtain constantly improve and development, are made with this
Standby essence class and bone soup class flavouring agent become a kind of and are widely used in the products such as food and drink, flavoring agent and instant noodle seasoning bag
Local flavor adds flavoring agent, and traditional bone soup class flavouring agent is to boil preparation with the direct naked light of fresh bone, its long processing time, and storage life is short,
Local flavor is thin, and quality is unstable, is difficult standardization；The existing flavouring agent with meat, meat, bone soup as primary raw material is in system
During standby, by all raw materials, directly mixing carries out Maillard reaction, and the aminoacid in raw material and reducing sugar are difficult to whole, complete
Carry out Maillard reaction, because the natural meat-like flavor in flavouring agent is essentially from the product of Maillard reaction, therefore above-mentioned seasoning
Material all makes flavouring agent have natural meat-like flavor in the way of increasing meat raw material consumption, and its production cost increases therewith.
For increasing the delicate flavour of flavouring agent, more than existing flavouring agent in the feed in a large number using monosodium glutamate so as to can be bright when using
The aobvious delicate flavour increasing vegetable, but easily form harmful substance during monosodium glutamate high temperature and be unfavorable for infantile health, therefore limit and contain
The range of the flavouring agent of a large amount of monosodium glutamates.
Content of the invention
It is an object of the invention to overcoming the deficiencies in the prior art, and provide a kind of with rich flavor, tasty mouthfeel is mellow, make
With convenient and high soup condiment of the low local flavor of monosodium glutamate content and preparation method thereof.
Realizing the technical scheme that the object of the invention adopted is, a kind of high soup condiment of local flavor, and this flavouring agent is by following former
Material is made, and the mass parts of each raw material and each raw material are respectively as follows: 15～25 parts of Carnis Sus domestica, 20～30 parts of Os Sus domestica plain soup, 2～5 parts of Adeps Sus domestica,
10～30 parts of Carnis Gallus domesticus, 25～50 parts of white chicken bone soup, 3～8 parts of chicken oil, 20～30 parts of water, l- cysteine hydrochloride monohydrate 0.2
～0.6 part, 0.25～0.8 part of dl- Methionine, 0.2～0.5 part of vitamin c, 1.2～2.5 parts of glucose, yeast extract 1
～5 parts, 10～15 parts of Sal, 4～8 parts of monosodium glutamate, 4～8 parts of soybean polypeptide, 0.5～2 part of Bulbus Allii Cepae, 0.5～2 part of Rhizoma Zingiberis Recenss, degeneration is formed sediment
1～4 part of powder, 0.01～0.5 part of edible essence, 0.01～0.04 part of compound protease, 0.02～0.08 part of flavor protease, raw
Take out 0.5～2 part, 2～4 parts of hydrolytic plant protein powder, sodium carboxymethyl cellulose cmc0.3～0.5 part, 4～8 parts of white sugar, nucleotide
Disodium i+g0.4～0.6 part, 0.03～0.05 part of potassium sorbate.
Described compound protease preferred Novi letter compound protease, the preferred Novi of flavor protease believes flavor protease, food
It is the mixture that Radix Angelicae Sinensis local flavor oil of ginger is mixed by the mass ratio of 1:1 with Radix Angelicae Dahuricae oleoresin with essence, modified starch is preferred
Colflo67 National Starch.
The present invention also correspondence provides the preparation method of the high soup condiment of local flavor, comprises the steps:
(1) take Carnis Sus domestica and Carnis Gallus domesticus steaming and decocting 20～40 minutes, subsequently Carnis Sus domestica and Carnis Gallus domesticus are rubbed and crosses colloid mill and obtain meat paste；
(2) water adding compound protease and Jia 10～15 mass parts in meat paste stirs, in 55～60 DEG C of bars
Carry out under part digesting 50～70 minutes, be subsequently added flavor protease carry out digesting 1.5～2.5 under the conditions of 55～60 DEG C little
When, obtain meat paste zymolyte；
(3) Rhizoma Zingiberis Recenss and Bulbus Allii Cepae are chopped into end, by Rhizoma Zingiberis Recenss: the mass ratio of water=1:1～1:2 and Bulbus Allii Cepae: water=1:1～1:
2 mass ratio adds water in ginger and Bulbus Allii Cepae end, is uniformly mixing to obtain Rhizoma Zingiberis Recens juice and Conditions of Onion Juice；
(4) by meat paste zymolyte, Rhizoma Zingiberis Recens juice, Conditions of Onion Juice, yeast extract, light soy sauce, Sal, white sugar, hydrolyzed vegetable protein
Reaction put into by powder, soybean polypeptide, glucose, vc, l- cysteine hydrochloride monohydrate, dl- Methionine, cmc, Adeps Sus domestica and chicken oil
In kettle, remaining water is added to stir, reacting by heating kettle, under the conditions of 100～102 DEG C, insulation reaction 70～80 minutes, obtain
Intermediate product a；
(5) by modified starch, monosodium glutamate, i+g and potassium sorbate mix homogeneously and add in intermediate product a, subsequently in
Between add white chicken bone soup and Os Sus domestica plain soup in product a, stir, under conditions of 100～102 DEG C, be incubated 20～30 minutes,
Obtain intermediate product b；
(6) intermediate product b is cooled to 65～70 DEG C, is subsequently added edible essence, stirring crossed colloid after 15～20 minutes
Mill, obtains the high soup condiment of local flavor.
Compared to the existing flavouring agent with single meat, meat, bone soup as primary raw material, the flavouring agent that the present invention provides is joined
Be mixed with side chicken meat raw material (Carnis Gallus domesticus, chicken oil, white chicken bone soup) and Pork raw material (Carnis Sus domestica, Adeps Sus domestica and Os Sus domestica plain soup) this two
Plant different types of meat, be especially added with other adjuvants such as vegetable protein source soybean polypeptide and Bulbus Allii Cepae, Rhizoma Zingiberis Recenss and light soy sauce,
Bulbus Allii Cepae, Rhizoma Zingiberis Recenss and light soy sauce collocation use and can substantially increase the fresh fragrance of flavouring agent, and, Bulbus Allii Cepae, Rhizoma Zingiberis Recenss and light soy sauce are cooked for a long time
Harmful substance will not be produced after preparing food and delicate flavour is unaffected, therefore this flavouring agent can be greatly decreased for increasing making of fresh monosodium glutamate
Consumption and fresh aromatic flavor are it is adaptable to women breast-feeding their children and infant diet；Contain in the garlicin containing in Bulbus Allii Cepae and Rhizoma Zingiberis Recenss
Some gingerols can effectively suppress the fishy smell of raw meat to increase meat-like flavor simultaneously；In flavouring agent raw material of the present invention, Pork raw material with
The aminoacid that chicken meat raw material contains is animal amino acid, but the two amino acid classes containing differs, in raw material
Soybean polypeptide is rich in the aminoacid that vegetable protein hydrolysis obtains, and that is, the amino acid source of this flavouring agent comprises animal proteinum and plant egg
In vain, the flavouring agent therefore prepared not only has the natural flavor of meat, tasty mouthfeel, flavour enrich full and nutritious,
Equilibrium.
Carnis Sus domestica and Carnis Gallus domesticus are first digested in preparation process by flavouring agent of the present invention, produce several amino acids, by Rhizoma Zingiberis Recenss and ocean
Herba Alii fistulosi is processed as Rhizoma Zingiberis Recens juice and Conditions of Onion Juice and adds in zymolyte, and Rhizoma Zingiberis Recens juice and Conditions of Onion Juice can effectively suppress the raw meat of meat zymolyte
Zymolyte and soybean polypeptide are subsequently processed by taste according to step (4), animal acidic amino acid and soybean polypeptide that enzymolysis produces
In abundant phytoprotein hydrolysate participate in Maillard reaction, the intermediate product a obtaining has mellow meat-like flavor, subsequently will
White chicken bone soup and Os Sus domestica plain soup add intermediate product a, and the many animals acidic amino acid in bone soup participates in Maillard reaction, obtains
Intermediate product b is fuller compared to intermediate product a flavour, and decoction meat-like flavor is denseer more, due to meat, meat, soybean polypeptide, bone
Maillard reaction soup substep occurs so that wherein abundant aminoacid participates in Maillard reaction completely, therefore greatly reduces former
The usage amount of material, and the high soup condiment bone soup being obtained is with rich flavor, and tasty mouthfeel is mellow.
Present invention determine that the optimum formula of the high soup condiment of local flavor, digested by Carnis Sus domestica, Carnis Gallus domesticus enzymolysis and Mei Lade anti-
Soup local flavor should be strengthened, in conjunction with soybean polypeptide, Os Sus domestica plain soup and white chicken bone soup, assist spice and edible essence, the tune of preparation
Taste substance is creamy white thick paste, and bone soup is with rich flavor, and tasty mouthfeel is mellow, adds the fresh fragrance that can increase vegetable on a small quantity；
Product can directly be packed after making, easy to use, can be widely applied to the fields such as food and drink, flavoring agent, instant noodle seasoning bag.
Specific embodiment
With reference to embodiment, the present invention is illustrated in detail, protection scope of the present invention is not limited to following reality
Apply example.
Embodiment 1:
The mass parts of the raw material of flavouring agent and each raw material are respectively as follows: 15 parts of Carnis Sus domestica, 20 parts of Os Sus domestica plain soup, 3 parts of Adeps Sus domestica, Carnis Gallus domesticus
20 parts, 30 parts of white chicken bone soup, 5 parts of chicken oil, 20 parts of water, 0.3 part of l- cysteine hydrochloride monohydrate, 0.3 part of dl- Methionine,
0.2 part of vitamin c, 1.2 parts of glucose, 2 parts of yeast extract, 10 parts of Sal, 6 parts of monosodium glutamate, 5 parts of soybean polypeptide, 1 part of Bulbus Allii Cepae,
1 part of Rhizoma Zingiberis Recenss, 3 parts of colflo67 National Starch, Novi believes 0.03 part of compound protease, Novi's trade wind taste proteinase-10 .06 part, life
Take out 0.6 part, 2.5 parts of hydrolytic plant protein powder, cmc0.4 part, 5 parts of white sugar, i+g0.5 part, 0.04 part of potassium sorbate, Radix Angelicae Sinensis local flavor
0.015 part of oil of ginger, 0.015 part of Radix Angelicae Dahuricae oleoresin.
Preparation method comprises the steps:
(1) take Carnis Sus domestica and Carnis Gallus domesticus steaming and decocting 25 minutes, subsequently Carnis Sus domestica and Carnis Gallus domesticus are rubbed and crosses colloid mill and obtain meat paste；
(2) add in meat paste Novi believe compound protease and plus the water of 10 mass parts stir, and in 55 DEG C of bars
Carry out under part digesting 1 hour, be subsequently added Novi's letter flavor protease and carry out digesting under the conditions of 55 DEG C 2 hours, obtain meat paste
Zymolyte；
(3) Rhizoma Zingiberis Recenss and Bulbus Allii Cepae are chopped into end, by Rhizoma Zingiberis Recenss: the mass ratio of water=1:1 and Bulbus Allii Cepae: the mass ratio of water=1:1
Add water in ginger and Bulbus Allii Cepae end, be uniformly mixing to obtain Rhizoma Zingiberis Recens juice and Conditions of Onion Juice；
(4) by meat paste zymolyte, Rhizoma Zingiberis Recens juice, Conditions of Onion Juice, yeast extract, light soy sauce, Sal, white sugar, hydrolyzed vegetable protein
Reaction put into by powder, soybean polypeptide, glucose, vc, l- cysteine hydrochloride monohydrate, dl- Methionine, cmc, Adeps Sus domestica and chicken oil
In kettle, remaining water is added to stir, reacting by heating kettle, insulation reaction 75 minutes under the conditions of 100 DEG C, obtain intermediate product a；
(5) by colflo67 National Starch, monosodium glutamate, i+g and potassium sorbate mix homogeneously and add in intermediate product a,
Subsequently in intermediate product a, add white chicken bone soup and Os Sus domestica plain soup, stir, be incubated 20 minutes under conditions of 100 DEG C, obtain
To intermediate product b；
(6) intermediate product b is cooled to 70 DEG C, subsequently Radix Angelicae Sinensis local flavor oil of ginger and Radix Angelicae Dahuricae oil mixed with resin uniformly and is added
Enter in intermediate product b, stirring crossed colloid mill after 15 minutes, obtained the high soup condiment of local flavor.
Embodiment 2:
The mass parts of the raw material of flavouring agent and each raw material are respectively as follows: 18 parts of Carnis Sus domestica, 20 parts of Os Sus domestica plain soup, 3 parts of Adeps Sus domestica, Carnis Gallus domesticus
22 parts, 25 parts of white chicken bone soup, 6 parts of chicken oil, 25 parts of water, 0.25 part of l- cysteine hydrochloride monohydrate, dl- Methionine 0.25
Part, 0.25 part of vitamin c, 1.5 parts of glucose, 1.8 parts of yeast extract, 12 parts of Sal, 5 parts of monosodium glutamate, 7 parts of soybean polypeptide, ocean
1.3 parts of Herba Alii fistulosi, 1.5 parts of Rhizoma Zingiberis Recenss, 3.5 parts of colflo67 National Starch, Novi believes 0.04 part of compound protease, Novi's trade wind taste albumen
0.08 part of enzyme, 0.5 part of light soy sauce, 3 parts of hydrolytic plant protein powder, cmc0.5 part, 6 parts of white sugar, i+g0.6 part, potassium sorbate 0.04
Part, 0.02 part of Radix Angelicae Sinensis local flavor oil of ginger, 0.02 part of Radix Angelicae Dahuricae oleoresin.
Preparation method comprises the steps:
(1) take Carnis Sus domestica and Carnis Gallus domesticus steaming and decocting 30 minutes, subsequently Carnis Sus domestica and Carnis Gallus domesticus are rubbed and crosses colloid mill and obtain meat paste；
(2) add in meat paste Novi believe compound protease and plus the water of 10 mass parts stir, in 58 DEG C of conditions
Under carry out digesting 1 hour, be subsequently added Novi letter flavor protease carry out digesting under the conditions of 58 DEG C 2 hours, obtain meat paste enzyme
Solution thing；
(3) Rhizoma Zingiberis Recenss and Bulbus Allii Cepae are chopped into end, by Rhizoma Zingiberis Recenss: the mass ratio of water=1:1.5 and Bulbus Allii Cepae: the matter of water=1:1.5
Amount adds water than in ginger and Bulbus Allii Cepae end, is uniformly mixing to obtain Rhizoma Zingiberis Recens juice and Conditions of Onion Juice；
(4) by meat paste zymolyte, Rhizoma Zingiberis Recens juice, Conditions of Onion Juice, yeast extract, light soy sauce, Sal, white sugar, hydrolyzed vegetable protein
Reaction put into by powder, soybean polypeptide, glucose, vc, l- cysteine hydrochloride monohydrate, dl- Methionine, cmc, Adeps Sus domestica and chicken oil
In kettle, remaining water is added to stir, reacting by heating kettle, insulation reaction 75 minutes under the conditions of 101 DEG C, obtain intermediate product a；
(5) by colflo67 National Starch, monosodium glutamate, i+g and potassium sorbate mix homogeneously and add in intermediate product a,
Subsequently in intermediate product a, add white chicken bone soup and Os Sus domestica plain soup, stir, be incubated 20 minutes under conditions of 100 DEG C, obtain
To intermediate product b；
(6) intermediate product b is cooled to 65 DEG C, subsequently Radix Angelicae Sinensis local flavor oil of ginger and Radix Angelicae Dahuricae oil mixed with resin uniformly and is added
Enter in intermediate product b, stirring crossed colloid mill after 15 minutes, obtained the high soup condiment of local flavor.
Embodiment 3:
The mass parts of the raw material of flavouring agent and each raw material are respectively as follows: 25 parts of Carnis Sus domestica, 20 parts of Os Sus domestica plain soup, 4 parts of Adeps Sus domestica, Carnis Gallus domesticus
30 parts, 40 parts of white chicken bone soup, 4 parts of chicken oil, 30 parts of water, 0.5 part of l- cysteine hydrochloride monohydrate, 0.5 part of dl- Methionine,
0.3 part of vitamin c, 2 parts of glucose, 3 parts of yeast extract, 12 parts of Sal, 4 parts of monosodium glutamate, 8 parts of soybean polypeptide, 2 parts of Bulbus Allii Cepae, raw
2 parts of Rhizoma Zingiberis Recens, 4 parts of colflo67 National Starch, Novi believes 0.03 part of compound protease, Novi's trade wind taste proteinase-10 .06 part, light soy sauce 2
Part, 2.5 parts of hydrolytic plant protein powder, cmc0.35 part, 6 parts of white sugar, i+g0.6 part, 0.05 part of potassium sorbate, Radix Angelicae Sinensis local flavor oil of ginger
0.02 part, 0.02 part of Radix Angelicae Dahuricae oleoresin.
Preparation method comprises the steps:
(1) take Carnis Sus domestica and Carnis Gallus domesticus steaming and decocting 40 minutes, subsequently Carnis Sus domestica and Carnis Gallus domesticus are rubbed and crosses colloid mill and obtain meat paste；
(2) add in meat paste Novi believe compound protease and plus the water of 15 mass parts stir, and in 60 DEG C of bars
Carry out under part digesting 1 hour, be subsequently added Novi's letter flavor protease and carry out digesting under the conditions of 60 DEG C 2.1 hours, obtain meat
Rotten zymolyte；
(3) Rhizoma Zingiberis Recenss and Bulbus Allii Cepae are chopped into end, by Rhizoma Zingiberis Recenss: the mass ratio of water=1:1 and Bulbus Allii Cepae: the mass ratio of water=1:1
Add water in ginger and Bulbus Allii Cepae end, be uniformly mixing to obtain Rhizoma Zingiberis Recens juice and Conditions of Onion Juice；
(4) by meat paste zymolyte, Rhizoma Zingiberis Recens juice, Conditions of Onion Juice, yeast extract, light soy sauce, Sal, white sugar, hydrolyzed vegetable protein
Reaction put into by powder, soybean polypeptide, glucose, vc, l- cysteine hydrochloride monohydrate, dl- Methionine, cmc, Adeps Sus domestica and chicken oil
In kettle, remaining water is added to stir, reacting by heating kettle, insulation reaction 80 minutes under the conditions of 102 DEG C, obtain intermediate product a；
(5) by colflo67 National Starch, monosodium glutamate, i+g and potassium sorbate mix homogeneously and add in intermediate product a,
Subsequently in intermediate product a, add white chicken bone soup and Os Sus domestica plain soup, stir, be incubated 30 minutes under conditions of 102 DEG C, obtain
To intermediate product b；
(6) intermediate product b is cooled to 70 DEG C, subsequently Radix Angelicae Sinensis local flavor oil of ginger and Radix Angelicae Dahuricae oil mixed with resin uniformly and is added
Enter in intermediate product b, stirring crossed colloid mill after 20 minutes, obtained the high soup condiment of local flavor.
Claims (4)
1. a kind of high soup condiment of local flavor is it is characterised in that this flavouring agent is made up of following raw material, the matter of each raw material and each raw material
Amount part is respectively as follows: 15～25 parts of Carnis Sus domestica, 20～30 parts of Os Sus domestica plain soup, 2～5 parts of Adeps Sus domestica, 10～30 parts of Carnis Gallus domesticus, and white chicken bone soup 25～
50 parts, 3～8 parts of chicken oil, 20～30 parts of water, 0.2～0.6 part of l- cysteine hydrochloride monohydrate, dl- Methionine 0.25～
0.8 part, 0.2～0.5 part of vitamin c, 1.2～2.5 parts of glucose, 1～5 part of yeast extract, 10～15 parts of Sal, monosodium glutamate 4
～8 parts, 4～8 parts of soybean polypeptide, 0.5～2 part of Bulbus Allii Cepae, 0.5～2 part of Rhizoma Zingiberis Recenss, 1～4 part of modified starch, edible essence 0.01～
0.5 part, 0.01～0.04 part of compound protease, 0.02～0.08 part of flavor protease, 0.5～2 part of light soy sauce, hydrolyzed vegetable protein
2～4 parts of powder, sodium carboxymethyl cellulose cmc0.3～0.5 part, 4～8 parts of white sugar, disodium 5 '-ribonucleotide i+g0.4～0.6 part, Pyrusussuriensiss
0.03～0.05 part of sour potassium.
2. the high soup condiment of local flavor according to claim 1 it is characterised in that: described edible essence is Radix Angelicae Sinensis local flavor oil of ginger
The mixture mixing by the mass ratio of 1:1 with Radix Angelicae Dahuricae oleoresin.
3. the high soup condiment of local flavor according to claim 1 it is characterised in that: described compound protease is compound for Novi's letter
Protease, flavor protease believes flavor protease for Novi, and modified starch is colflo67 National Starch.
4. a kind of preparation method of flavouring agent described in claim 1 is it is characterised in that comprise the steps:
(1) take Carnis Sus domestica and Carnis Gallus domesticus steaming and decocting 20～40 minutes, subsequently Carnis Sus domestica and Carnis Gallus domesticus are rubbed and crosses colloid mill and obtain meat paste；
(2) water adding compound protease and Jia 10～15 mass parts in meat paste stirs, under the conditions of 55～60 DEG C
Carry out digesting 50～70 minutes, be subsequently added flavor protease and carry out digesting under the conditions of 55～60 DEG C 1.5～2.5 hours, obtain
To meat paste zymolyte；
(3) Rhizoma Zingiberis Recenss and Bulbus Allii Cepae are chopped into end, by Rhizoma Zingiberis Recenss: the mass ratio of water=1:1～1:2 and Bulbus Allii Cepae: water=1:1～1:2's
Mass ratio adds water in ginger and Bulbus Allii Cepae end, is uniformly mixing to obtain Rhizoma Zingiberis Recens juice and Conditions of Onion Juice；
(4) by meat paste zymolyte, Rhizoma Zingiberis Recens juice, Conditions of Onion Juice, yeast extract, light soy sauce, Sal, white sugar, hydrolytic plant protein powder, big
Bean polypeptide, glucose, vc, l- cysteine hydrochloride monohydrate, dl- Methionine, cmc, Adeps Sus domestica and chicken oil are put in reactor,
Remaining water is added to stir, reacting by heating kettle, insulation reaction 70～80 minutes under the conditions of 100～102 DEG C, obtain middle product
Thing a；
(5) by modified starch, monosodium glutamate, i+g and potassium sorbate mix homogeneously and add in intermediate product a, subsequently produce middle
Add white chicken bone soup and Os Sus domestica plain soup in thing a, stir, be incubated 20～30 minutes under conditions of 100～102 DEG C, obtain
Intermediate product b；
(6) intermediate product b is cooled to 65～70 DEG C, is subsequently added edible essence, stirring is crossed colloid mill after 15～20 minutes, obtained
To the high soup condiment of local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510144584.4A CN104664305B (en) | 2015-03-31 | 2015-03-31 | Flavor soup-stock seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510144584.4A CN104664305B (en) | 2015-03-31 | 2015-03-31 | Flavor soup-stock seasoning and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104664305A CN104664305A (en) | 2015-06-03 |
| CN104664305B true CN104664305B (en) | 2017-02-01 |
Family
ID=53300310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510144584.4A Active CN104664305B (en) | 2015-03-31 | 2015-03-31 | Flavor soup-stock seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664305B (en) |
Families Citing this family (36)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266123A (en) * | 2015-09-11 | 2016-01-27 | 北京工商大学 | Pork rib thick soup flavoring base material and preparation method thereof |
| CN105077157B (en) * | 2015-09-11 | 2018-08-24 | 北京工商大学 | A kind of delicate flavour chicken soup flavouring base material and preparation method thereof |
| CN106858196A (en) * | 2015-12-11 | 2017-06-20 | 四川自贡百味斋食品股份有限公司 | A kind of onion water |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN107549764A (en) * | 2017-09-01 | 2018-01-09 | 成都珪食品开发股份有限公司 | Secondary Maillard reaction type chicken flavor material and its formula and preparation method |
| CN107581576B (en) * | 2017-10-24 | 2021-05-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Soup-stock seasoning packet prepared by soup-stock cooking process and preparation method thereof |
| CN107744129A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of high soup condiment of Yunnan ham and its preparation technology |
| CN107744099A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of ham soup-stock |
| CN107788491A (en) * | 2017-10-30 | 2018-03-13 | 聊城市新恒基生物科技有限公司 | A kind of flesh of fish flavored liquids flavoring and its production and use |
| CN108041549A (en) * | 2018-02-12 | 2018-05-18 | 中南民族大学 | A kind of preparation method rich in delicate flavour peptide nutrition chicken soup and its application in anti-fatigue product is prepared |
| CN108783353A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | It is a kind of to heat instant lotus root soup and preparation method thereof |
| CN108835577A (en) * | 2018-06-27 | 2018-11-20 | 河南永达美基食品股份有限公司 | A kind of high concentration reconstitutes steamed beef soup and preparation method thereof |
| CN109601951B (en) * | 2019-01-28 | 2022-03-22 | 广东聿津食品有限公司 | Bone-flavor soup paste for fish dish and preparation method thereof |
| CN110301613A (en) * | 2019-07-31 | 2019-10-08 | 重庆飞亚实业有限公司 | Flower glue chicken seasoning and preparation method thereof |
| CN110959848A (en) * | 2019-12-18 | 2020-04-07 | 今麦郎面品有限公司 | Edible sauce composition, seasoning and application thereof |
| CN111134310A (en) * | 2020-03-16 | 2020-05-12 | 福建正味生物科技有限公司 | Concentrated meat flavor seasoning and preparation method thereof |
| CN111631378A (en) * | 2020-05-29 | 2020-09-08 | 德州职业技术学院（德州市技师学院） | Health-preserving semi-solid compound seasoning and preparation method thereof |
| CN111838612A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Comprehensive concentrated soup-stock based on enzymolysis reaction process and preparation process thereof |
| CN111758953A (en) * | 2020-07-11 | 2020-10-13 | 广州味滋美食品有限公司 | Composite seasoning sauce containing sequoia extract and preparation method thereof |
| CN111743129A (en) * | 2020-07-11 | 2020-10-09 | 广州味滋美食品有限公司 | Pig bone concentrated soup stock and preparation method thereof |
| CN111869848B (en) * | 2020-07-13 | 2024-02-27 | 上海康识食品科技有限公司 | Boiled soup-stock flavor soup-stock bag and preparation method thereof |
| CN112167583A (en) * | 2020-11-13 | 2021-01-05 | 三全食品股份有限公司 | Braised compound flavored bone soup and preparation method thereof |
| CN112544945B (en) * | 2020-12-10 | 2023-02-17 | 天津春发生物科技集团有限公司 | Preparation method for producing spiral shell meat flavor by fermentation method |
| CN112790361A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type concentrated pig bone soup and preparation method thereof |
| CN112790358A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type pig bone soup fine powder and preparation method thereof |
| CN112790360A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | Clear soup type concentrated pig bone soup and preparation method thereof |
| CN117547004A (en) * | 2020-12-31 | 2024-02-13 | 浙江省农业科学院 | Clear soup type pig bone soup fine powder and preparation method thereof |
| CN112869106A (en) * | 2021-02-02 | 2021-06-01 | 安徽杨府锦调味食品股份有限公司 | Preparation method of rattan pepper flavored concentrated chicken juice seasoning |
| CN113080417A (en) * | 2021-05-07 | 2021-07-09 | 山西杨一斋天然植物开发有限责任公司 | Formula and preparation method of special spiced product for catering |
| CN113508897A (en) * | 2021-07-23 | 2021-10-19 | 四川味乐美食品科技有限公司 | Chicken soup flavor seasoning and preparation method thereof |
| CN115336733A (en) * | 2022-07-29 | 2022-11-15 | 上海太太乐食品有限公司 | Seafood-flavored chicken-flavored seasoning and preparation method thereof |
| CN115669908A (en) * | 2022-11-02 | 2023-02-03 | 江西省华宝孔雀食品科技发展有限公司 | Ginger, onion and chicken paste essence and preparation method thereof |
| CN115918876A (en) * | 2022-12-07 | 2023-04-07 | 鲜之然(天津)生物技术有限公司 | Flavored ox bone white soup and preparation method thereof |
| CN115944067A (en) * | 2022-12-30 | 2023-04-11 | 安琪酵母股份有限公司 | Yeast extract-rich brine seasoning and preparation method and application thereof |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
| CN116172179A (en) * | 2023-03-31 | 2023-05-30 | 广东官栈营养健康科技有限公司 | Method for preparing flower gum chicken soup by stewing and boiling small molecules in high permeability |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000279124A (en) * | 1999-03-31 | 2000-10-10 | Yaizu Suisankagaku Industry Co Ltd | Production of flavored soup stock |
| CN101697825A (en) * | 2009-10-28 | 2010-04-28 | 河南省***（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN102273613A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Essence with pork flavor |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| CN103181532A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Soup-stock flavoring and preparation method thereof |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN103783588A (en) * | 2013-12-06 | 2014-05-14 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN104172321A (en) * | 2014-09-17 | 2014-12-03 | 同福碗粥股份有限公司 | Pork soup stock and preparation method thereof |
| CN104305384A (en) * | 2014-09-25 | 2015-01-28 | 徐晟伟 | Special soup for meal cooking |
-
2015
- 2015-03-31 CN CN201510144584.4A patent/CN104664305B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000279124A (en) * | 1999-03-31 | 2000-10-10 | Yaizu Suisankagaku Industry Co Ltd | Production of flavored soup stock |
| CN101697825A (en) * | 2009-10-28 | 2010-04-28 | 河南省***（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN102273613A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Essence with pork flavor |
| CN103181532A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Soup-stock flavoring and preparation method thereof |
| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| CN103349313A (en) * | 2013-07-23 | 2013-10-16 | 天津春发生物科技集团有限公司 | Concentrated soup-stock and preparation method thereof |
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
| CN103783588A (en) * | 2013-12-06 | 2014-05-14 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN104172321A (en) * | 2014-09-17 | 2014-12-03 | 同福碗粥股份有限公司 | Pork soup stock and preparation method thereof |
| CN104305384A (en) * | 2014-09-25 | 2015-01-28 | 徐晟伟 | Special soup for meal cooking |
Non-Patent Citations (3)
| Title |
|---|
| 骨汤的工业化生产及其前景;袁世保等;《江苏调味副食品》;20101015(第05期);第38页摘要，40页4.2常用添加物 * |
| 高汤的研发现状及其发展趋势;杨铭铎等;《扬州大学烹饪学报》;20061225(第04期);第23-25页 * |
| 高汤粉――第二代复合鲜味调料;程尔曼;《上海调味品》;20000515(第02期);第8页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104664305A (en) | 2015-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664305B (en) | Flavor soup-stock seasoning and preparation method thereof | |
| CN103689522B (en) | Production technique for chicken powder with great freshness flavor | |
| CN105495531B (en) | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof | |
| CN104256498B (en) | A kind of method utilizing Soy hydrolysate to be prepared without zoogenous paste flavor meat flavor essence | |
| CN102090607B (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| CN103169055B (en) | Hot pot dipping sauce with lobster flavor and preparation method thereof | |
| CN101361554A (en) | Chicken meat flavouring matter and production method thereof | |
| CN101390602A (en) | Preparation method of natural meat flavor essence | |
| CN103892227B (en) | A kind of high calcium chicken flavor medicinal extract and manufacture method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN102578610A (en) | Seasoning product with chicken flavor, and preparation method and application of same | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN106136194A (en) | A kind of natural compound freshening seasoning and preparation method thereof | |
| CN104824595A (en) | A process of preparing a liquid flavouring by utilization of a clam enzymolysis product | |
| CN104026541B (en) | A kind of preparation method of the resistant to cook type chicken powder with natural fresh shrimp local flavor | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN106343513A (en) | Primary-taste chicken essence and preparation method thereof | |
| CN107581577A (en) | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof | |
| CN105995907A (en) | Chicken bruillon and preparation method thereof | |
| CN105011090B (en) | A kind of less salt paste flavor beef extract essence and preparation method thereof | |
| CN105285914A (en) | Seafood sauce formula and production technology | |
| CN101361556A (en) | Pork flavouring matter and production method thereof | |
| CN105533310A (en) | Crab flavor seasoning sauce prepared through enzymolysis method, and preparation method thereof | |
| CN104256524B (en) | A kind of hickory chick tartar sauce and preparation method thereof | |
| CN109123439A (en) | A kind of microwave thermal response digested tankage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Tao Youde Inventor after: Yu Haihua Inventor before: Li Ming Inventor before: Yu Haihua |
|
| COR | Change of bibliographic data | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |