Yeast extract yeast extract L1006 application in tricholoma matsutake steamed fish in soy sauce
Recommended model: L1006
Suggested usage: 0.3 to 1.5%
Product features: The product is rich in flavor peptides, amino acids, flavor nucleotides, delicious taste, can enhance the flavor of soy sauce
1. Enhance the aroma and umami of steamed fish with matsutake mushrooms
A large number of amino acids and nucleotides, effectively soft matsutake steamed fish soy sauce amino acids synergy, enhance the delicious taste, enrich the taste, make the taste more mellow
2. Increase the mellow taste of steamed fish soy sauce with matsutake mushrooms
The yeast extract contains a large number of small molecular peptides that enhance the strong flavor, thus increasing the mellow degree and aftertaste of matsutake steamed fish soy sauce
3, improve the nutrition index, strengthen the quality
Yeast extract contains a lot of protein and amino acid, which can improve the amino acid index of fresh fish juice and increase the nutrition of matsutake mushrooms steamed soy sauce.
4, enhance the aroma of matsutake steamed fish soy sauce
Yeast extract containing small molecular peptides and B group vitamins can enhance the aroma of matsutake mushrooms steamed fish soy sauce during thermal reaction.
|
Molecular weight distribution of peptide |
Content(%) |
|
≥2000Da |
0.38 |
|
2000~1000Da |
3.53 |
|
1000~500Da |
11.53 |
|
500~180Da |
27.22 |
|
≤180Da |
57.34 |
L1006 peptide molecules are mainly composed of less than 2000 da, the peptides of small peptides can increase thick and fleshy palate. The small peptide in yeast extract can effectively increase the perception of salt (sodium ion) by taste buds on the tip of human tongue, and at the same time provide rich delicious taste, so as to achieve the magic effect of reducing salt without reducing taste. Add yeast extract can effectively reduce the salinity, cover up bad taste, improve maotai-flavor flavor and mellow feeling.