Production technology of boiled-flavour compound seasoning

The production process of Sichuan-boiled-flavour compound seasoning was studied in this article.The optimal ratio of raw materials and the technical paramters of production were determined.It showed that the flavor of meat is most important,followed by flavor of hot pepper,soy sauce and spices.The optimal content of meat extract,hot pepper,Pixian soy paste and pepper for production Sichuan-boiled-flavour compound sensoning was 9.5%,9.0%,11%and 5.5%respectively.The resulted flavour was the most favorable.