What is the recipe and process for making 5 Compound Seasoning Powders?

With the improvement of people’s living standards and the rapid development of the food industry, the production and market of condiments have seen unprecedented prosperity and prosperity, the main signs of which are improved technology, increased variety, improved quality, and gradually to the direction of nutrition, hygiene, convenience and palatability.
In technology will be a large number of biotechnology, such as cell fusion, the application of domesticated enzymes, etc., will make the product on the basis of the current further improvement and enhancement. A variety of extraction, distillation, concentration and supercritical extraction and other technologies to extract natural flavorings from plants and animals will also be widely used.
Modern compound seasoning is a kind of commodity with specific seasoning function formed by more than two kinds of seasoning raw materials through mixing, heating or reaction and other process. Composite condiment is not a single raw material products, usually composed of a variety of flavored raw materials, is not a simple combination of raw materials, generally through the pretreatment of raw materials, heating and sterilization, biochemical reaction, granulation, drying, and other processes, and finally with the appropriate filling and packaging of the product.
According to the flavor sensation of condiments can be divided into salty condiments, sweet condiments, bitter condiments, spicy condiments; sour condiments, fresh condiments, aromatic condiments. In addition to the above single flavor-based condiments, a large number of composite flavor condiments, such as oil curry, sweet noodle sauce, pepper salt and so on.
The following is an introduction to the production process of several common types of flavor powder compound seasoning.

Chicken flavor powder compound seasoning
Chicken flavor powder compound seasoning varieties of a large number, each with its own characteristics, chicken flavor is prominent, delicious, is the current domestic and international markets are generally popular one of the compound seasoning. According to the different uses, can be divided into two categories: one is a chicken composite soup; the other is mainly used as a flavored chicken powder (also known as chicken flavor fresh soup essence).
Chicken powder seasoning belongs to the composite seasoning (solid), its basic ingredients are monosodium glutamate, additives, salt, sugar, chicken powder, spices, chicken flavor flavor, and so on, and more contains a variety of amino acids. Not only nutritious, but also delicious flavor, aftertaste, enhance the mellow taste of food, the following for you to introduce a chicken powder seasoning formula and production process conditions.
(1) the use of raw materials and ratios of salt 35 g, 15 g of sugar, 35 g of monosodium glutamate, disodium nucleotides 0.75 g, refined chicken oil 2.5 g, 0.3 g of garlic powder, 4 g of onion powder, 0.32 g of white pepper powder.
Soy sauce powder 1.2 g, yeast extract 2 g, ginger powder 0.6 g. Hydrolyzed vegetable protein powder (HVP) 3 g, chicken essence powder 8 g, chicken flavor paste 1.5 g.
Chicken flavor (powder) 5g, chicken essential oil 0.5g.
(2) The main equipment automatic feeding machine, double screw inverted cone mixer, sieving machine, automatic packaging machine.
3）Basic process conditions salt, sugar, monosodium glutamate crushed, weighed and mixed, put into the refined large oil, chicken balm, chicken essential oil fully mixed. Pre-mix the other raw materials such as Lontex P86601 Chicken Essence Powder, Lontex 2107 Chicken Flavor (powder) fully.
Mix 2 and 1 thoroughly while stirring. Tasting method: Brew with warm boiled water (at a ratio of 1% for this product), smell the aroma and taste. Flavor characteristics; stewed chicken, chicken soup flavor, pure and rich aroma, fragrant, fresh taste, aftertaste thick. Suitable for all kinds of cooking, such as soup, stir-fry, stew, hot pot, soup noodles, stuffing and mixing vegetables.
Other recipes are shown in Table 1 and Table 2.

Pork Flavored Powdered Compound Seasoning

Beef Powdered Compound Seasoning

Shrimp Flavor Powdered Compound Seasoning
Shrimp resources are insufficient, but also an important export food. Export of shrimp according to commodity specifications are to head commodities, it should be used to make a variety of food shrimp head. Shrimp head is rich in protein and more oil, flavorful, suitable for the production of shrimp composite seasoning, the production process is as follows.
Fresh or chilled shrimp cleaned, remove the breastplate, placed in 160 ℃ vegetable oil fried for about 2 min, picked up and cooled. Ground into a paste, add 16% NaCl, 0.5% pepper, 0.5% sugar, 0.5% monosodium glutamate and preservatives, mixed, that is, into a brown-red composite seasoning.
Such as shrimp head, in addition to crustaceans after grinding, add 0.2% to 0.4% of As 1.398 protease, at 400 ℃, pH 7 when hydrolyzed for 3h, and then add 15% NaCl and a small amount of antioxidants (BHT) and sodium benzoate, at 30 ℃ under the condition of heat preservation digested for 10 days, and then boiled for 10min, filtered with 18 mesh sieve while hot, that is, the shrimp composite seasoning. The use of this method, the protein is enzymatically dissolved, the flavor is more delicious.
The above two types of shrimp flavor extract processed by the concentration, spray drying (or vacuum drying), crushed shrimp flavor powder, widely used as a seafood flavor composite seasoning of the main flavor agent.
Table 5 and Table 6 for shrimp flavor powder application of the two formulations

Seafood Flavor Powdered Compound Seasoning
Seafood-flavored soup mixes are very popular complex seasonings with a wide range of consumers. The following are examples of several formulations of such products, see Table 7 to Table 11

Conclusion
Powdered composite flavorings not only have a short production cycle and convenient operation, but also have several other characteristics:
Processed by enzymolysis, Melad reaction, spray drying, etc., it can reflect the local flavor;
Stronger than catering flavor, add less, improve the main flavor of composite seasoned food; some products have better effect of high temperature resistance;
Able to cover up the bad flavor produced by the processing of some compound seasoned food;
Enhance the quality and grade of products, improve the flavor and nutritional composition.