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 present invention discloses a seafood-nectar yogurt for relieving high blood pressure and lowering blood lipid and a preparation method thereof. The present invention is characterized in that the seafood-nectar yogurt is prepared from the following raw materials, by weight: 80 to 100 parts of defatted milk powder, 25 to 30 parts of mashed potato, 15 to 20 parts of rosa multiflora, 15 to 20 parts of angelica, 20 to 30 parts of pumpkin, 10 to 15 parts of pumpkin seed, 15 to 20 parts of radix paeoniae rubra, 10 to 15 parts of crab spawn pulp, 15 to 20 parts of nutgrass galingale rhizome, 10 to 15 parts of meat floss, 3 to 5 parts of parsley, 12 to 18 parts of largeleaf gentian root, 15 to 20 parts of yanhusuo tuber, 5 to 10 parts of seaweed micro-powder, 10 to 20 parts of flos sophorae honey, 3 to 5 parts of lactobacillus, 12 to 15 parts of nutrition additive liquid and a proper amount of water. According to the present invention, the crab spawn, the seaweed and other seafood are combined with the lactobacillus fermentation. Compared with yogurt with traditional taste, the seafood-nectar yogurt has a significant change, and further enriches yogurt taste and nutrition. The seafood-nectar yogurt provides seafood lovers with one more option.

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 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 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 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 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 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.