64results about How to "Strong Seafood Flavor" patented technology

The invention discloses a marine product meat sausage and a making method thereof. The marine product meat sausage is characterized by comprising the following raw materials proportioning by weight: 30-85 portions of marine product, 0-30 portions of edible meat, 10-30 portions of edible water, 1-12 portions of edible vegetable oil, 2-6 portions of soybean protein isolate, 0.5-1.6 portions of saltand 2.0-7.5 portions of starch; the marine product meat sausage is prepared according to the steps of raw material processing, twisting, chopping, stirring, filling, sterilizing and packaging. The invention is prepared by adopting the marine products (scallop muscle, oyster meat, sleeve-fish meat, salmon meat, shrimp meat, trepang, abalone, yellow croaker meat, hairtail meat, fish seeds, ling meat, waste fish meat and the like) or adding the edible meat (chicken, pork, mutton, beef and the like) as the main raw materials, has abundant and balanced nutrition, meets the requirement of a consumeron the marine products and increases the appetite, and the product has strong seafood taste and unique flavor, does not contain nitrite, is beneficial to health, is packaged in vacuum, has unique appearance and is ready to be enjoyed when a bag is opened.

The invention discloses a seafood sausage of seafood and a preparation method thereof, which is characterized in that it contains the following raw materials, which are processed, twisted, crushed, filled, sterilized, soaked and packaged according to the following weight ratios simultaneously. Preparation: seafood 40-85, edible water 10-30, edible vegetable oil 1-12, chicken protein powder 2-6, salt 0.5-1.6, collagen 0.3-1.2, monosodium glutamate 0.1-0.5, carrageenan 0.1-0.8, diacetic acid Sodium 0.02-0.10, nisin 0.01-0.05, the present invention is made of seafood as the main raw material, which is rich in nutrition, balanced, rich in seafood flavor, unique in flavor, increases appetite, stable in quality, has no harm to health, and satisfies Consumer demand for seafood. At the same time, the product is vacuum-packed, which not only has a unique appearance and is ready to eat after opening the bag, but also plays an important role in anti-oxidation and prolonging the shelf life.

The invention discloses a preparation method of a freeze-drying fresh scallop-wax gourd soup base. The preparation method is characterized in that the freeze-drying fresh scallop-wax gourd soup base comprises the following main raw materials in parts by weight: 13-23 parts of fresh scallop meat, 37-47 parts of wax gourd, 9-19 parts of mushroom, 1-5 parts of caraway, 1-3 parts of table salt, 1-3 parts of white granulated sugar, 1-3 parts of chicken powder, 1-3 parts of pepper powder, 0.2-0.5 part of ginger powder, 0.4-0.7 part of cooking wine, 10-20 parts of starch slurry, 1-5 parts of maltodextrin and 0.2-0.5 part of sodium carboxymethylcellulose, wherein the mass concentration of the starch slurry is 10%. According to the preparation method, the freeze-drying fresh scallop-wax gourd soup base is prepared by carrying out preprocessing, pre-maturing, batching, freezing, vacuum freezing and drying and the like on the raw materials, so that the technical parameter problems of the pre-maturing of the fresh scallop meat and the wax gourd and the formula and freeze-drying process of the fresh scallop-wax gourd soup are solved; the rehydration rate of the freeze-dried fresh scallop-wax gourd soup reaches above 95%, so that the soup can be drunk after the water is added; the soup is nutritionally balanced, is complete in color, aroma and taste and good in taste; the soup base contains multiple nutrient substances and has a very active effect on human health and a certain dietary therapy effect.

The invention belongs to the field of processing of foods, in particular to scallop skirt seafood sauce and a preparation method thereof. Nutritional ingredients such as amino acid and flavor substances, which are high in content in scallop skirt, are extracted by a fermentation enzymolysis reaction; the method is easy and practicable, has a mild reaction condition, and is combined with a high-temperature instantaneous sterilization process, so that the nutritional ingredients of the scallop skirt are prevented from being damaged to the maximum extent, and the prepared scallop skirt seafood sauce is high in nutritional value and has a good health-care effect; and by the preparation method for the scallop skirt seafood sauce, all the added ingredients are food addition-level products, so that the active ingredient and the special flavor of the scallop skirt are kept by adding scallop skirt soaking concentrated liquor, and the prepared scallop skirt seafood sauce has delicious taste, creamy mouthfeel and strong seafood flavor.

The invention discloses pungent and spicy seafood sauce. The pungent and spicy seafood sauce is prepared by stewing the following raw materials: dried small shrimps, mussel meat, kelp, minced garlic, minced ginger, pepper powder, chili-pepper oil, table salt, cooking wine, edible oil, white sugar, orange juice, peanut butter, sesame paste, maltodextrin, xanthan gum, potassium sorbate, soybean polysaccharide and an oil-water stabilizing agent. The pungent and spicy seafood sauce disclosed by the invention is mellow in flavor, delicious and palatable in taste, fine and smooth in sauce texture, free of granular sensation, semi-fluidic in organizational form, uniform in shape and good in stability. The invention further provides a processing technology of the pungent and spicy seafood sauce; and the processing technology is simple in processing steps, strong in operability, free of requirements to the equipment and suitable for large-scale production.

The invention provides a seafood sausage food, the seafood sausage is prepared from oysters serving as the main raw material and other auxiliary materials added. The invention also discloses a production method for an oyster sausage, the production method comprises the following steps of: removing fishy smell, boiling, mincing, blending, salting, chopping and mixing, performing sausage packing, sterilizing, cooling and the like. The oyster sausage provided by the invention is a food with strong seafood relish, rich nutrition, higher quality and nutrition value.

The invention provides a ready-to-eat seafood which is prepared by taking crabs as main raw materials and adding other auxiliary materials. The invention further discloses a production method of a sweet and sour crab. The production method comprises the following steps: selecting materials, treating the raw materials, immersing, slicing, cooking, preparing seasoning liquid, packaging, sterilizing, cooling and the like. The sweet and sour crab contains abundant proteins and microelements and has a good nourishing effect on a body; the production process adopts a microwave sterilization technology so that the flavor of the crab is improved and the shelf life of the crab is prolonged greatly.

The invention relates to the field of food processing, and in particular relates to a sticky rice fish ball and a preparation method thereof. The sticky rice fish ball comprises the following components in percentage by weight: 20-35 percent of mackerel meat, 5-15 percent of pork, 15-35 percent of sticky rice, 5-10 percent of starch, 1.7-2 percent of salt, 0.5-1 percent of monosodium glutamate, 0.5-1 percent of sugar, 0.5-1.5 percent of fresh ginger, 1.5-2.5 percent of garlic and the balance of water. The preparation method comprises the following steps: weighing all the raw materials according to the proportions in the formula, soaking the sticky rice by clean water for 5-8 hours, putting the mackerel meat and the pork into a meat mincer for mincing into meat granules, and adding salt and iced water in sequence for uniform stirring until the materials are sticky to obtain a primary mixture, wherein the material temperature is lower than 12 DEG C during stirring; adding the monosodium glutamate, the sugar, the fresh ginger, the garlic and the starch into the primary mixture in sequence for uniform chopping and mixing to obtain a secondary mixture, wherein the chopping and stirring temperature is 7-8 DEG C; putting the secondary mixture into a ball forming machine for forming to obtain the fish ball, covering the fish ball with the soaked sticky rice, manually rounding the fish ball, putting the fish ball into a steam pot with the temperature of 70-80 DEG C for stewing for 10-15min to obtain the sticky rice fish ball, and packaging the sticky rice fish ball and placing into a storehouse after the fish ball is cooled and frozen.

The invention discloses Thai chili sauce and a preparation method thereof. The Thai chili sauce comprises the following components in parts by weight: 23-27 parts of Thai chilies, 10-12 parts of red chilies with ''J'' shaped hooks on the tips, 10-12 parts of onions, 10-12 parts of garlic, 7-9 parts of fresh gingers, 4-6 parts of dried shrimp meat, 1.5-2.5 parts of dried scallops, 14-16 parts of salad oil, 2-3 parts of steamed fish soy sauce, 2-3 parts of Meijixian branded soy sauce, 2-3 parts of chicken essence, 2-3 parts of monosodium glutamate, 0.8-1.2 parts of edible salt and 0.8-1.2 parts of white sugar. The prepared Thai chili sauce is prepared from the raw materials with spicy tastes and the dried seafood raw materials, and has characteristics of being mellow in fragrance and lingering in taste.

The invention discloses a preparation method of flavored mushroom dried bean curds. The preparation method comprises the following steps: (1) adding water into soybeans and grinding the soybeans into raw soybean milk; (2) boiling the raw soybean milk and filtering; adding mushroom powder according to the ratio of 0.1 percent to 1.0 percent and mixing and homogenizing; pressing dried bean curd blanks according to an existing process; (3) marinating the dried bean curd blanks according to the existing process and frying by oil to prepare the dried bean curds; carrying out steps of packaging, sterilization and the like to form a finished product. The preparation method of the flavored mushroom dried bean curds has the beneficial effects that recombined flavored mushroom dried bean curd products prepared by the method are abundant in nutrients, good in textures and pure in taste, and have a rich delicious flavor.

The invention discloses a cake or baked food and a processing method thereof, wherein froggrass and sweet corn are used as the main ingredients of the food. The instant food is processed by fully utilizing the characteristics that the froggrass is rich in natural plant salt and the sweet corn is high in sugar content; the seasonings such as mineral salt and sugar are unnecessary; the food tastes good and the flavor is great; and the risk of nephropathy and hypertension diseases caused by eating mineral salt for a long term is reduced. The froggrass and sweet corn are rich in various mineral substance elements and various microelements and amino acids required by human body, so the instant food is comprehensive and balanced in nutrition and the health-care function is obvious. The food has simple process, is unique, tastes good, is various and is fit for different consumers.

The invention relates to the technical field of marine product processing. In order to solve the problems of easy oyster changing, strong fishy smell and insufficient palatable taste of the traditional squid seasoning, the invention provides a squid solid seasoning and a preparation method thereof, wherein 100 parts by weight of the squid solid seasoning comprise the following components in partsby weight: 60-90 parts of squid Maillard concentrated solution, 20-60 parts of wheat starch, 1-15 parts of seafood powder, 1-8 parts of edible salt, 10-60 parts of beta-cyclodextrin, 10-40 parts of purified water, 0.1-8 parts of sodium glutamate and 2-10 parts of glucose. According to the invention, squid is prepared into the solid seasoning for the first time, so that the original flavor of the squids is reserved, the seafood seasoning has the advantages that the seafood flavor is rich, the full fresh fragrance and unique delicious taste are realized, the raw material sources are wide, the mouthfeel is rich, the seafood flavor is rich, the prepared seasoning has certain biological activity due to rich nutritional ingredients such as small molecule peptides, various amino acids, taurine, Maillard reaction products and the like, and the seafood seasoning is beneficial to the health of human bodies.

The invention discloses a cereal food with seafood flavor in a chilli sauce and a preparation method of the cereal food. The cereal food is characterized by being prepared from the following raw materials in parts by weight: 100 parts of grain flour, 20-30 parts of defatted soybean powder, 4-7 parts of baking soda, 8-12 parts of eggs, 10-15 parts of chicken soup, 3-4 parts of edible alum, 3-4 parts of a sweetening agent, 2-3 parts of clove, 4-5 parts of seeds of job's tears, 2-6 parts of cinnamon, 2-3 parts of pericarpium citri reticulatae, 2-6 parts of purple perilla, 2-3 parts of radix angelicae dahuricae, 2-3 parts of liquorice, 6-8 parts of peanut oil, 15-20 parts of shrimp meal, 2-3 parts of a seasoner and a proper amount of water. The nutrient elements required by a human body are supplemented; and the cereal food has a unique health function, and has the efficacies of nourishing yin, tonifying the kidney, tonifying the spleen, warming the liver, strengthening the spleen and the stomach, and benefiting qi for activating blood circulation; and the prepared cereal food has the seafood flavor, is fragrant and crisp in taste, convenient to eat, easy to digest, suitable for the taste requirements of most of people, and simple and efficient in production process, and has good economic benefits.

The invention discloses starfish seafood sauce. Starfish content is added into the fermentation preparing process of the seafood sauce. Kelp and enteromorpha powder are added in the fermentation process of the seafood sauce. The starfish content and the seaweed powder serve as original additive raw materials of the seafood sauce and are originally fermented together with basic sauce raw materials such as bran, soybean cakes, peanut meal and whole wheat meal, so that generated seafood flavor is stronger. Starfish has few edible parts, but the starfish content is rich in protein and fat, which is beneficial for producing fermentable food, in addition, starfish contains a great deal of saponin substances, and saponins have diversified biological activity and has powerful healthcare effects. The seaweed powder is added and rich in seaweed polysaccharides, and therefore the sauce is thicker due to own viscousness of seaweed and more delicious in flavor. The prepared seafood sauce is delicious in flavor, higher in healthcare value and capable of being applied and popularized.

The invention discloses a seafood seasoning sheet, which is prepared from the following ingredients in parts by weight: 55-65 parts of small trash fish, 30-45 parts of fresh shrimp head, 10-20 parts of squid meat, 20-35 parts of kelp powder, 3-6 parts of disodium succinate, 2-4 parts of monosodium glutamate, 3-12 parts of filler, 1-3 parts of table salt, 0.25-0.5 part of mono glycerol aliphatic ester, 0.1-0.15 part of sucrose fatty acid ester, 0.03-0.08 part of sour conditioning agent, 0.005-0.01 part of antioxidant and 1-3 parts of flavor auxiliary material. The raw materials including the small trash fish, the fresh shrimp head and the squid meat are smashed and are subjected to high-pressure stewing, auxiliary materials are added, stirred, smashed, grinded and subjected to homogeneous emulsification, spraying drying, mixing, granulation, drying and tableting to obtain the seafood seasoning sheet. The seafood seasoning sheet has full-bodied seafood flavor and convenience in carrying and is suitable for domestic condiments, instant noodles, puffed food, biscuits, nutrition conditioning food, seafood processed goods and the like.

The invention discloses a sipunculus nudus meatball and a preparation method thereof. The sipunculus nudus meatball is prepared by using sipunculus nudus as a main raw material, and adding other auxiliary materials. The preparation method comprises the following steps: grinding, stirring in a mixed manner, uniformly mixing to obtain a mixture, making the mixture to a ball-shaped ball, and frying to obtain the sipunculus nudus meatball. The sipunculus nudus meatball is simple in manufacture process, adopts sipunculus nudus as the main raw material, is unique in flavor and rich in nutrition, has rich seafood flavor and is crisp and sweet; the prepared meatball is crisp in outside and tender in inside, and well received by consumers.

The invention discloses a seafood solid seasoner and a preparation method thereof. The seafood solid seasoner comprises the raw materials in parts by weight: 5-40 parts of edible salt, 5-40 parts of monosodium glutamate, 5-20 parts of corn starch, 3-10 parts of white granulated sugar, 3-10 parts of glucose, 1-5 parts of I+G, 1-5 parts of yeast extract, 1-5 parts of mushroom powder, 1-15 parts of seafood powder, 1-5 parts of skipjack powder and 5-15 parts of water. The preparation method comprises the following steps: firstly, rushing the edible salt, monosodium glutamate and white granulated sugar; then stirring the mixture with other raw materials together; then performing granulation and drying and sterilization, and putting the dried and sterilized mixture in a vibrating fluidized bed to cool; and screening the dried seafood solid seasoner. The seafood solid seasoner disclosed by the invention is rich in taste and strong in seafood flavor without other foreign flavors of shrimps and shells during cooking, so that the flavor of the cooked food is not affected; by adding small molecular raw materials of flavoring substances shrimp powder, shrimp meat powder, shell powder, crab meat powder and various seafood extract, the seafood solid seasoner is favorably assimilated by a human body, and is a seasoner which is quite favorable to human health. The seafood solid seasoner is simple in manufacturing process and rich in raw material.

The invention relates to a preparation method for a spicy seafood seasoning. The preparation method comprises the following steps: selecting swimming bladder as a raw material, performing ultrasonic treatment on the swimming bladder after cleaning, crushing and soaking, and adding water into the raw material for pulping to obtain a slurry; adding papayotin into the slurry for performing controlled enzymatic hydrolysis, adding activated carbon after inactivation of the enzyme for carbon removal, and filtering with a piece of filtering cloth to obtain an enzymatic filtrate; placing chili powder, pepper powder and ginger powder into a reaction vessel, adding water, heating, extracting, and performing centrifugal filtration to obtain a spicy liquid; mixing the enzymatic filtrate and the spicy liquid, adding gourmet powder, salt, flavor nucleotides disodium and potassium sorbate for blending to obtain a seasoning liquid; subpackaging the seasoning liquid with bottles to obtain a liquid spicy seafood seasoning finished product or performing spray drying on the seasoning liquid to obtain a powdery spicy seafood seasoning. The preparation method is reasonable in process, controllable in reaction procedure, scientific in selected materials, short in preparing time, and suitable for industrialized production. The spicy seafood seasoning prepared by using the method is full in spicy flavor and seafood flavor, rich in nutritions, and easy to digest and absorb by a human body.

The invention discloses a dried oyster prepared by using a solar energy drying technique. The dried oyster is prepared by the following steps: firstly, cleaning: cleaning oysters; secondly, removing fishiness: putting the cleaned oysters into cooking wine, soaking for 5 to 8 minutes, fishing out and draining off; thirdly, cooking: cooking the oysters of which the fishiness is removed in saline water at the temperature of 60 to 70DEG C for 5 to 7 minutes, then fishing out, putting into water of which the temperature is 8 to 10DEG C and soaking for 5 seconds, fishing out and draining off; fourthly, baking: spreading the cooked oysters, placing on a stainless steel tray on which soybean oil is brushed, putting into solar energy drying equipment, and baking at the temperature of 45 to 48DEG C for 1 to 2 hours; then raising the temperature to be 50 to 60DEG C, and baking for 3 to 5 hours until the water content is below 15 weight percent. According to the dried oyster disclosed by the invention, the fishiness of the oysters is removed, so that the unique aroma of the oysters is better maintained; the dried oyster is a marine product benefiting the health.

The invention discloses a preparation method of a taurine seafood sauce, which belongs to the technical field of seasoning processing. The invention aims to solve the technical problems of: firstly, disclosing the seafood sauce rich in taurine; and secondly, disclosing an ultrasonic preparation method of the taurine seafood sauce. The preparation method comprises the following technological processes: (1) cleaning and drying scallops and leftovers serving as raw materials; (2) cutting the raw materials; (3) putting the raw materials into fermented sauce or vegetable protein hydrolyzate to perform ultrasonic extraction, wherein the ratio of the raw materials to the hydrolyzate is 1:10, the temperature is between 70 and 90 DEG C, the ultrasonic power is 90W, the ultrasonic time is 10 to 15 minutes, and the added salt amount is 8 percent; and (4) clarifying, filtering, canning and labeling, wherein the taurine content reaches 50 to 100 mg / L. The taurine seafood sauce has the advantages of: 1, rich functional ingredient namely the taurine; and 2, strong seafood flavor. The taurine seafood sauce and the preparation method thereof are of great importance for the promotion of the comprehensive utilization of scallop processing, the sustainable development of marine food products in China and the social progress.

The invention discloses a Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock. The Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock is made from, by weight, 20-40 parts of Polyporus Umbellatus, 10-25 parts of Sarcodon imbricatus, 5-20 parts of Eriocaulon buergerianum, 5-18 parts of Flower of Operculate Cleistocalyx, 5-10 parts of Radix Astragali, 5-12 parts of red ginseng, 5-10 parts of Black Nightshade, 10-15 parts of lotus seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has urination promoting and dampness excreting effects, and the making method is simple and healthy.

The invention belongs to the technical field of food technologies, and particularly discloses a sirloin beef dumpling and a production method of the sirloin beef dumpling. Stuffing of the sirloin beef dumpling comprises, by weight, 10-25% of cooked-beef granules, 10-30% of pig lean meat, 5-10% of pig fat, 5-15% of onions, 10-30% of asparagus lettuce, 5-15% of water chestnuts, 0.2-1% of black pepper, 0.5-3% of white sesame seed powder, 2-8% of XO sauce, and 1-5% of barbeque sauce. The sirloin beef dumpling has a special flavor formed by combining tradition and innovation, the flavor is novel and unique, the nutrition arrangement is reasonable, the taste is delicious, the seafood taste is rich, the granular sensation of sirloin beef is strong, the cooked-beef granules are chewy, and the sirloin beef dumpling brings different enjoyment of food to consumers and is suitable for all kinds of people to eat.

The invention discloses a processing method for preparing a pinctada martensii meat seasoning base material by use of strain fermentation. The processing method comprises the following steps: (1) raw material pretreatment: selecting pinctada martensii meat, adding water and performing homogenate treatment to obtain pinctada martensii meat homogenate liquid; (2) enzymatic hydrolysate preparation: adding a compound protease into the homogenate liquid for enzymolysis; after the enzymolysis, cooling the enzymatic hydrolysate, centrifuging, and fetching supernate for later use; (3) enzymatic hydrolysate fermentation: inoculating the supernate with a fermentation strain, and fermenting by a two-section fermentation way to obtain pinctada martensii meat fermentation liquid, wherein aspergillus oryzae is added first for aerobic fermentation, and then zygosaccharomyces rouxii is added for anaerobic fermentation; (4) spray drying: adding a drying aid into the fermentation liquid, and performing spray drying to obtain the pinctada martensii meat seasoning base material. According to the method, two strains of the aspergillus oryzae and the zygosaccharomyces rouxii cooperate for fermentation; the obtained pinctada martensii meat seasoning base material is light yellow powder which has rich nutrition and good flavor and is convenient to eat and carry.

The invention discloses a preparation method of a ready-to-eat trepang sausage. The preparation method comprises the following specific steps of taking trepang, pork and shrimp meat, and performing cleaning for standby application; performing pickling, performing chopping, and adding vegetable protein, oat flour, edible fungi, cooking wine, sesame oil, composite seasoning and white pepper so as to obtain seasoned minced meat; and performing grinding with a glue mill, adding trepang granules, performing uniform stirring, performing filling, performing cooking, performing sterilizing, and performing packaging so as to obtain the ready-to-eat trepang sausage. The ready-to-eat trepang sausage is made by using the trepang, fresh shrimps and meat as main raw materials, is rich and balanced in nutrition, rich in seafood taste and unique in flavor, can stimulate the appetite, meet the requirements of consumers for food flavor respects, fills the space of trepang products in the market, and meets requirements of mass. The trepang sausage can be used a novel trepang food to be circulated in the market, and the price of the ready-to-eat trepang sausage is far lower than that of ready-to-eat trepang. Besides, the ready-to-eat trepang sausage has the nutrient value and the mouth feel of the trepang, and can meet the requirements of more consumers for trepang products.

The invention discloses an ophicalcite stasis-resolving bleeding-stopping seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of ophicalcite, 10-25 parts of lotus seeds, 5-20 parts of kalimeris indica, 5-18 parts of puncturevine caltrop fruits, 5-10 parts of figwort roots, 5-12 parts of Chinese peony, 5-10 parts of cornu bubali, 10-15 parts of mulberries, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of resolving stasis and stopping bleeding, and the manufacturing method is simple and clean.

The invention discloses a fructus polygonum tinctorium heat-clearing body-detoxifying seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of fructus polygonum tinctorium, 10-25 parts of safflowers, 5-20 parts of pears, 5-18 parts of fermented pinellia, 5-10 parts of yams, 5-12 parts of red ginseng, 5-10 parts of clove, 10-15 parts of eucommia barks, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of clearing heat and detoxifying the body, and the manufacturing method is simple and clean.

The invention relates to a preparation method of taurine seafood sauce, which belongs to the technical field of seasoning processing. The technical problem to be solved of the invention is to provide seafood sauce which is rich in taurine and a preparation method of the taurine seafood sauce. A technical process comprises the following steps of: (1) cleaning and draining fan shells and leftovers serving as raw materials; (2) slicing the raw materials; (3) putting the sliced raw materials into fermented soy sauce or plant protein hydrolysate for extracting, wherein the ratio of material to liquid is 1:10; the temperature is between 80 and 90 DEG C; heating time is between 10 and 20 minutes; and the adding amount of salt is between 6 and 8 percent; and (4) settling, filtering, canning and labeling, wherein the taurine content can reach 50 to 100 mg / L. The sauce has the advantages that: 1, the sauce is rich in a functional component, namely, taurine; 2, taurine extraction can be combined with the technical condition of sauce sterilization; and 3, the sauce has rich seafood taste. The method plays an important role in promoting the comprehensive utilization of fan shell processing, the sustainable development of seafood in China and social progress.

The invention relates to a method for preparing seafood essence by utilizing viscera of cuttlefish, which is characterized by taking the viscera of the cuttlefish as raw materials, and comprising the following steps: performing pretreatment on the viscera of the cuttlefish, and utilizing gel adsorption balls to remove heavy metals to get solution of the viscera of the cuttlefish; adding a proteolytic enzyme into the solution of the viscera of the cuttlefish, and performing enzymolysis for 6-7 hours at the pH value of 6.5 and the temperature of 50-55 DEG C to get hydrolysate of the viscera of the cuttlefish; drying, dehydrating and crushing to get hydrolyzed protein powder of the viscera of the cuttlefish; finally taking corn starch as a filling agent, and uniformly mixing the following components by weight percent: 48-52% of the hydrolyzed protein powder of the viscera of the cuttlefish, 18-22% of common salt, 3-5% of sucrose, 0.8-1.2% of pepper powder, 3-5% of ginger and garlic powder and 20-22% of the corn starch to get the seafood essence. The seafood essence has the advantages of low cost, simpleness in preparation process, low content of the heavy metals, abundant nutrition, delicious taste and thick seafood flavor.

Relating to the technical field of pastry making, the invention particularly discloses a seafood-flavor sauce for rice crust production and a preparation process thereof. The boiling raw materials comprise: dried Chinese prickly ash, dried zanthoxylum schinifolium, dried red pepper, dried amomum tsao-ko, thick broad-bean paste, shrimp sauce, fresh ginger, minced garlic, edible vegetable oil, shortening, fermented soy sauce, malt syrup, disodium 5'-ribonucleotide, a yeast extract, an emulsifier, an antibacterial preservative, edible salt, white granulated sugar and purified water. According tothe invention, the adopted boiling process is unique, the seafood taste is thick and pure, the seafood-flavor sauce is popular with people and rich in nutrition, can enhance the human body physique, and is beneficial to human body health. At the same time, the process is reasonable, and is easy for industrial production.