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Flavor for Chinese noodle, method for producing the same, Chinese noodle containing flavor for Chinese noodle and method for producing the same

机译:中国面条的味道,制造方法,中国面条含有含中国面条的味道及其制造方法

摘要

To provide a flavor for chinese noodles that can give the brine smell unique to Chinese noodles with high durability against processing such as heating and drying and a method of producing the same, and provide Chinese noodles with the brine smell given thereto and a method of producing the same.SOLUTION: The present invention provides a flavor for chinese noodles, wherein, aqueous solution containing trimethylamine is added to edible fat and oil containing W/O emulsifier to be agitated and mixed, followed by high-speed agitation with an agitator for W/O emulsification, so that it can hold an amine smell with high volatility, and exhibits high durability against processing such as heating and drying. There is also provided a method for producing the same. There are further provided Chinese noodles with the brine smell given thereto by addition of the flavor for chinese noodles, and a method for producing the same.SELECTED DRAWING: None
机译:为中国面条提供一种味道,可以为盐水嗅到中式面条,具有高耐用性的加热和干燥等加工和制造方法,并为其提供盐水嗅觉提供汉族面条及其生产方法相同。溶液提供了汉族面条的风味,其中,将含三甲胺的水溶液加入到可食用的脂肪和含有W / O乳化剂的油状物中,待搅拌和混合,然后用搅拌器进行高速搅拌/℃乳化,使其可以保持具有高挥发性的胺味,并且对加热和干燥等加工具有高耐久性。还提供了一种制造方法。通过增加汉族面条的风味,还提供了盐水味的盐水味,以及制造方法。选择图:无

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