What is 5-acid disodium Gandhi with flavor nucleus?

Disodium 5'- ribonucleotide is prepared by decomposing and separating nucleic acid obtained by yeast. Or by fermentation. Because this product is mainly composed of disodium 5'- guanylate and sodium 5'- inosine, its properties are similar to them. It is white to beige crystal or powder, tasteless and delicious, and has obvious synergistic effect with sodium glutamate, which greatly increases the freshness. Soluble in water, slightly soluble in ethanol and ether. Disodium 5' uridylate and Disodium 5' cytidylate have a light taste.

In the food industry, umami flavor is widely used in liquid seasoning, extra fresh soy sauce, powder seasoning, meat processing, fish processing, catering and other industries.

1, 0. 1-0.5% compound flavoring agent is added to seasoning dishes and soups in families and restaurants, which not only makes the soups fresh and tender, but also endows them with rich meat flavor. 0.5- 1% compound flavoring agent can be added to various homemade sauces for barbecue, roast chicken, roast duck, roast mutton, braised products, braised fish, etc. Can make the seasoning present a natural taste.

2. In meat processing, yeast monosodium glutamate, hydrolyzed animal protein, I+G and monosodium glutamate are added in a certain proportion for meat products, such as ham, sausage, meatballs and meat stuffing. It can inhibit the unpleasant smell of meat, correct it, enhance the flavor maturity of meat and give meat products rich flavor.

3. The compound flavor agent is used in various instant noodle soups to highlight the meat flavor and enhance the flavor.