particulate composition for meat seasoning, composition use, composition preparation process and packaging

摘要

The invention relates to a particulate meat flavoring composition comprising: a) from 10 to 70% by weight of farinaceous component comprising:? from 5 to 30% by weight of the semolina component farinaceous component having a particle size of more than 100 µm to 1,200 µm, said semolina component being selected from wheat semolina, rice semolina, corn semolina, semolina semolina. rye, tapioca semolina and combinations thereof; ? from 70 to 95% by weight of the flour component of the flour component having a particle size of 10 µm to 100 µm, said flour component being selected from wheat flour, rice flour, corn flour, rye flour, tapioca flour and combinations thereof; (b) 30 to 90% by weight of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, 5 '- iosine monophosphate Guanosine 5'-monophosphate and hydrolyzed protein; wherein the farinaceous component has a multimodal particle size distribution of at least a maximum below 100 µm and at least a maximum above 100 µm. This particulate meat-flavoring composition can be suitably applied to meat products, such as steaks and larger cuts of meat, before such meat products are cooked, for example by frying in a pan and / or baking. The seasoning composition not only enhances the flavor of the cooked meat product but also enhances the juiciness of the cooked ready-to-eat meat product.