Novel monosodium glutamate

A monosodium glutamate, a new type of technology, applied in the field of condiments, can solve the problems of no natural condiments, such as delicious and aromatic taste, production of sodium pyroglutamate, and adverse human health, to increase health care functions, reduce human intake, and improve health. The effect of health care

Inactive Publication Date: 2014-04-02
田秀文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of monosodium glutamate can increase the umami taste of dishes and play a good seasoning effect, but it also has the following shortcomings: it does not have the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1

[0012] A new type of monosodium glutamate, 100 parts by mass of conventional monosodium glutamate are also added with the following parts by mass: 20 parts of mushroom powder, 15 parts of sesame, and 4 parts of Cordyceps sinensis.

Example Embodiment

[0013] Example 2

[0014] A new type of monosodium glutamate, 100 parts by mass of conventional monosodium glutamate are also added with the following parts by mass: 25 parts of mushroom powder, 12 parts of sesame, and 5 parts of Cordyceps sinensis.

Example Embodiment

[0015] Example 3

[0016] A new type of monosodium glutamate, 100 parts by mass of conventional monosodium glutamate are also added with the following parts by mass: 30 parts of mushroom powder, 10 parts of sesame, and 6 parts of cordyceps.

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PUM

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Abstract

The invention belongs to the field of seasonings, and especially relates to a novel monosodium glutamate. The novel monosodium glutamate comprises, by mass, 100 parts of routine monosodium glutamate, 20-30 parts of shiitake powder, 10-15 parts of sesame and 4-6 parts of Cordyceps sinensis. The novel monosodium glutamate has the fragrance of a natural seasoning, and is benefit for protecting the health of human bodies; and after the content of sodium glutamate is reduced, the dish cooking time is increased.

Description

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Claims

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Application Information

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