利索-全球专利检索

  1. 登录
  2. 注册
发明公开
CN105166832A 一种老坛酸菜牛肉风味膏状香精及其制备方法 无效 - 驳回

一种老坛酸菜牛肉风味膏状香精及其制备方法
摘要：
本发明公开了一种老坛酸菜牛肉风味膏状香精，它包括如下重量份的组分：炸牛油8—12份、酶解牛肉膏15—25份、海天生抽酱油6—10份、四川老坛酸菜碎15—25份、四川泡辣椒碎8—12份、丙氨酸0.3—0.8份、甘氨酸0.3—0.8份、牛磺酸0.3—0.8份、葡萄糖1—5份、食盐3—7份、谷氨酸钠8—12份、5'-肌苷酸二钠和5'-鸟苷酸二钠的混合物 0.3—0.7份、白沙糖3—7份、酵母粉2—6份、花椒粉0.4—0.8份、白胡椒粉0.1—0.5份、生姜粉0.4—0.8份、黄原胶0.1—0.7份、水3—7份、柠檬酸0.3—0.8份、乳酸0.3—0.8份、乙酸0.3—0.8份。
摘要（英）：

The invention discloses a pickled vegetable and beef flavored paste flavoring comprising the following components, by weight: 8-12 parts of fried butter, 15-25 parts of enzymatic-hydrolysis beef paste, 6-10 parts of Haitian light soy sauce, 15-25 parts of crushed Sichuan pickled vegetable, 8-12 parts of crushed Sichuan pickled pepper, 0.3-0.8 parts of alanine, 0.3-0.8 parts of glycine, 0.3-0.8 parts of taurine, 1-5 parts of glucose, 3-7 parts of salt, 8-12 parts of sodium glutamate, 0.3-0.7 parts of a mixture of disodium 5'-inosinate and disodium 5'-guanylate, 3-7 parts of white granulated sugar, 2-6 parts of yeast powder, 0.4-0.8 parts of prickly ash seed powder, 0.1-0.5 parts of white pepper powder, 0.4-0.8 parts of ginger powder, 0.1-0.7 parts of xanthan gum, 3-7 parts of water, 0.3-0.8 parts of citric acid, 0.3-0.8 parts of lactic acid and 0.3-0.8 parts of acetic acid.

0/0