17 results about "Monosodium glutamate" patented technology

The invention discloses a processing method of vinasse hairtails. The processing method comprises the following steps: washing fresh hairtails, pickling, dehydrating and drying, permeating in vacuum, processing with vinasse, and packaging and sterilizing. The processing method is characterized in that pre-vinasse distillate, which is permeated in vacuum, is obtained by the following steps: pouring a fermented rice beverage on nylon bolting cloth and filtering; adding 10%-30% of white meat boiled soup without floating grease; adding proper amount of salt, monosodium glutamate and soybean sauce; adding 6%-13% of kaoliang spirit; and uniformly blending to obtain the pre-vinasse distillate. The delicious and sweet mouth feel of vinasse hairtail products is increased so that the meat quality of vinasse hairtail blocks is tight, the meat is elastic, and tender and delicious, is properly salty, has mellow aroma and rich wine aroma and fish flavor; and meanwhile, the vinasse hairtails are packaged and sterilized so that the cooked products of the vinasse hairtails are sterilized so that the products are prevented from excessive fermentation, and the guarantee period of the products also can be effectively prolonged.

The present invention discloses a snowflake chicken meat bar and a preparation method thereof, and belongs to the field of food. The snowflake chicken meat bar comprises the following raw materials in parts by weight: 100 parts of chicken breast meat, 4-7 parts of marinating materials, 2-6 parts of modified starch, 4-6 parts of corn starch, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of a delicious peptide, 0.5-1.5 parts of chicken meat seasoning powder, 0.1-0.6 part of salt, 0.1-0.7 part of garlic powder, 0.1-0.5 part of a moisture retaining agent, 0.05-0.08 part of D-sodium erythorbate, 0.003-0.005 part of capsanthin, 45-60 parts of water and 20-30 parts of powder wrapping slices. The snowflake chicken meat bar is attractive in color and luster, low in oil and fat, low in cholesterol, crisp outside and tender inside, smooth, fragrant, crisp and tasty, and unique in flavor, has a flavor left in mouth and on lips for a long time, and is rich in nutrition and easy to eat.

The present invention discloses matcha beef balls. The matcha beef balls are prepared from the following raw materials in parts by weight: 100-150 parts of hind leg beef, 15-25 parts of matcha powder, 3-5 parts of white granulated sugar, 2-3 parts of edible salt, 1-3 parts of monosodium glutamate, 2-3 parts of ginger, 2-3 parts of shallots, 9-11 parts of soybean proteins, 15-45 parts of starch, 3-5 parts of cassia barks, 1-5 parts of Sichuan peppers, 3-5 parts of fennel, 2-5 parts of dried tangerine peels, 2-5 parts of cloves, 2-5 parts of star anises and an appropriate amount of water. A manufacture method of the matcha beef balls comprises the following steps: (1) raw material pretreating; (2) material blending; (3) pickling; (4) grinding; (5) meatball molding and curing; (6) finished product obtaining; and 7) packaging. The disclosed matcha beef balls are prepared from the hind leg beef as a main raw material, the matcha powder is added, mouthfeel of the beef balls is improved, chlorophyll in the matcha powder is also dissolved in fat components of the beef balls, and absorption of the chlorophyll by human body is benefited.

The invention relates to the technical field of food processing, in particular to a milling device for monosodium glutamate production. The milling device comprises a shell, wherein a feeding inlet isformed in the top part of the shell; two fixed plates are horizontally arranged in the shell; a plurality of milling bars are arranged between the two fixed plates; a baffle plate is arranged under the milling bars; a milling plate is horizontally arranged under the baffle plate; an air cylinder is also arranged under the baffle plate; one side of the air cylinder is connected with an impact block; a vertical plate is arranged at one side, which is far away from the air cylinder, in the shell; a discharging outlet is also formed in the bottom part of the milling plate; a feeding pipe is arranged under the feeding inlet; a horizontal end of the feeding pipe is connected with a filter barrel; the filter barrel is rotationally connected with the feeding pipe; a rotating motor is arranged atone side of the shell; an output end of the rotating motor is connected with a rotating shaft. The milling device disclosed by the invention is simple in structure, the milling sufficiency of raw materials is effectively ensured, the problem that powdery raw materials are caked is also avoided, and the milling device is convenient to popularize and use.

The invention belongs to the field of food, and relates to the field of leisure food, in particular to ghostplant wormwood herb leisure food and a preparing method thereof. The ghostplant wormwood herb leisure food comprises, by weight, 1-5 parts of table salt, 1-5 parts of aginomoto, 0.1-0.5 part of disodium 5'-ribonucleotide, 1-5 parts of rock candy, 0.1-5 parts of citric acid, 0.1-4 parts of lactic acid, 0.1-5 parts of yeast extract, 0.01-0.1 part of acesulfame, 1-5 parts of chili powder, 10-50 parts of red oil, 1-5 parts of sesame, 1-5 parts of sweet soybean paste and 1-5 parts of beef flavor for per 100 parts of ghostplant wormwood herbs which are dehydrated through deep-frying. The ghostplant wormwood herb leisure food is processed through a special technology with ghostplant wormwood herbs as a raw material, integrates fragrance, pungency, sweet taste and umami, has a crisp and excellent mouthfeel and a flavor like spicy roast beef shreds, and can serve as leisure food or food going with rice or bread.

The invention relates to a double-protein sausage and a manufacture method thereof.The double-protein sausage comprises a sausage body and a sausage casing, wherein the sausage body is coated in the sausage casing and comprises the following ingredients in parts by weight: 30-40 parts of lean pork, 30-50 parts of fat pork, 5-15 parts of drawing protein, 4-8 parts of colloid gels, 2.5-3.5 parts of edible salt, 5-8 parts of white granulated sugar, 0.2-0.3 part of monosodium glutamate, 0.5-1 part of liquor and spirits, 0.005-0.006 part of monascus color and the balance of water. The manufacture method of the double-protein sausage comprises the following steps of: processing raw materials; stirring the raw materials: evenly mixing and stirring lean pork particles, fat pork particles and the drawing protein to obtain a second-level raw material; adding auxiliary materials: adding the colloid gels, the edible salt, the white granulated sugar, the monosodium glutamate, the liquor and spirits, the monascus color and the water into the second-level raw material to be evenly mixed and stirred to obtain a third-level raw material; and carrying out sausage filling and baking.

The invention discloses a refining process of monosodium glutamate. The process comprises the following steps of: firstly, taking corns as a raw material; fermenting, separating and extracting to obtain glutamic acid; then mixing the glutamic acid with sodium carbonate in a water environment to obtain a neutralized solution; then de-coloring the neutralized solution by utilizing a magnetic nano material and carrying out magnetic separation to obtain a de-colored solution; then de-coloring the de-colored solution again through an exchange column containing anion resin; and finally, crystallizing, separating and drying to obtain the monosodium glutamate. The refining process disclosed by the invention is simple and the quality of the monosodium glutamate is greatly improved; the industrial application value is high.

The invention provides a sweet wormwood essential oil long-acting mosquito repellent liquid . The mosquito repellent liquid comprises, by weight, 10-20 parts of decyl glucoside, 5-10 parts of sodium lauroyl glutamate, 3-6 parts of sodium perborate, 2-4 parts of an artemisia argyi extracting solution, 2-6 parts of menthol, 4-8 parts of natural borneol, 1-2 parts of sweet wormwood essential oil, 3-5 parts of wintergreen oil, 3-5 parts of jasmine flowers, 4-6 parts of golden cypress, 2-3 parts of bay leaves, 3-4 parts of cinnamon, 5-7 parts of fennel and 10-15 parts of deionized water. The sweet wormwood essential oil long-acting mosquito repellent liquid provided by the invention has a long-acting mosquito repellent effect, is low in environmental pollution and low in harm to a human body, and has relatively high practicability.

The present invention relates to a canned pearl-like tendon ball which is prepared from the following raw materials in parts by weight: tendons, edible salt, white sugar, monosodium glutamate, gelatin, rana japonica oil, walnut powder, ginsengs, fructus amomi, nutmeg, alpinia officinarum Hance, bay leaves, cloves, Chinese prickly ash, star anise, cassia barks and osmanthus fragrans. The present invention also relates to a manufacturing method of the canned pearl-like tendon ball, which comprises the following step: clear water soaking, salt water boiling, segment cutting and shaping, dehydrating and air-drying, nutrient solution brewing, and canning and sterilizing. The canned pearl-like tendon ball has the beneficial effects that the prepared canned pearl-like tendon ball is delicious and tasty, perfect in color, fragrance and taste, complete in shape, rich in nutrition, and convenient in consumption, can be eaten directly, and is convenient to carry and simple and practicable in production process.

The invention provides a processing method of handmade rice noodles, and relates to the technical field of rice noodle processing. The handmade rice noodles comprise the following raw materials in parts by weight: 12-16 parts of rice, 3-5 parts of corn starch, 0.3-0.5 part of star anise powder, 0.6-0.8 part of Chinese prickly ash powder, 0.04-0.08 part of monosodium glutamate, 0.4-0.8 part of table salt, 0.2-0.4 part of pepper powder, 0.7-0.9 part of chopped green onion, 0.4-0.8 part of ginger slices, 0.3-0.5 part of lard, 1-2 parts of fresh corn and 1-2 parts of crucian. In the preparation process of the rice milk, the preparation process of the rice flour and the preparation process of the soup base, the mountain spring water is adopted, so that the prepared rice flour and the soup base contain mineral substances, in the preparation process of the rice milk, the rice is soaked and fermented by the mountain spring water, so that the prepared rice flour is more fragrant, sweet and tasty, and in the preparation process of the rice flour, the taste of the rice flour is improved. The rice blocks are processed in a manual mixing mode, so that the prepared rice noodles are chewy, and in the preparation of the soup base, the crucian carp soup and the corn are used as main materials, so that the soup base is pure, fragrant and nutritional.

The invention discloses a preparation method of a black pepper low-fat chicken sausage, wherein the black pepper low-fat chicken sausage is prepared from the following raw materials in parts by weight: 58 to 62 parts of chicken breast, 7 to 9 parts of soybean protein, 0.4 to 0.6 part of edible salt, 0.1 to 0.2 part of monosodium glutamate, 0.2 to 0.4 part of composite phosphate, 0.002 to 0.004 part of sodium nitrite, 0.1 to 0.12 part of white pepper powder, 0.8 to 1 part of sodium lactate, 1 to 2 parts of maltose, 1.5 to 2 parts of white granulated sugar, 0.5 to 0.6 part of black pepper powder, 0.08 to 0.1 part of black pepper essence, 0.4 to 0.5 part of pork paste essence, 0.033 to 0.035 part of nisin and 24 to 26 parts of ice water. According to the preparation method of the black pepper low-fat chicken sausage, the prepared black pepper low-fat chicken sausage is prominent in black pepper flavor, high in protein, low in fat, free of starch, high in satiety after being eaten and low in energy intake, and is favored by low-fat light eaters; the product can be rapidly placed and fixed, the product on a hanging frame rotates, and more comprehensive contact with infrared high temperature is realized for sterilization use, so that convenience is brought to sterilization use of the product.