Application of Yeast Extract L1005 in Curry Sauce

Application of Yeast Extract L1005 in Curry Sauce
Recommended model: L1005
Suggested dosage: 0.5-2.5%
Ingredients: water 30%, vegetable oil 13%, coconut milk powder 11%, edible salt 10%, tomato sauce 8%, sugar 6%, oyster sauce 5%, corn flavor sauce powder 3%, yeast extract 2%, soy sauce 2%, turmeric powder 1.5%, cumin powder 0.5%, cinnamon powder 0.2%, nutmeg powder 0.5%, pepper powder 1.1%, garlic powder 0.5%, coriander powder 1%, onion powder 2%, citronella powder 0.2%, food essence 0.5%
Product features: The product has a light yellow color, is rich in flavoring peptides and nucleotides, has a delicious and full taste, can enhance the flavor of the meat soup, and has a long-lasting taste when cooked for a long time.
Effect:
1. Increase the freshness of curry sauce
Yeast extract L1005 is rich in a large amount of amino acids, nucleotides, peptides, and curry sauce amino acids, which synergistically increase the freshness.
2. Dilute the salty taste of curry sauce
The peptide of yeast extract L1005 can embed bitter substances, alleviate salty taste, and make the salty, sweet, fresh, and fragrant of the soup base more integrated and coordinated.
3. Enhance the broth flavor and richness of curry sauce
Yeast extract L1005 contains a large amount of small molecule peptides that enhance the richness of the flavor, thereby increasing the richness and texture of the curry sauce, and enhancing its aftertaste.
The peptide molecules of L1005 are mainly less than 1000Da, and small peptides in this peptide segment can enhance the strong flavor and meat texture. The small peptides in yeast extracts can effectively increase the sensitivity of the human tongue taste buds to salt (sodium ions), while providing a rich and delicious taste, thus achieving the magical effect of reducing salt without reducing taste. Adding yeast extract can effectively reduce salinity, mask bad taste, and enhance the flavor and richness of curry sauce meat soup.