156results about How to "Strong umami" 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.

A minced fillet product producing method relates to aquatic product processing and comprises the following steps: grinding without any addictive: adding a protease inhibitor and an acid seasoning aqueous solution into semi-thawed minced fillet, and chopping, blending, grinding and mixing uniformly at 4-10 DEG C; grinding with salt: adding salt and glucolactone into the ground minced fillet, grinding at 4-10 DEG C; gelating: shaping and heating the ground minced fillet, and gelating the minced fillet; and refrigerating: packaging in a sealing way, and refrigerating at 4-10 DEG C to obtain a minced fillet product. Only medium-temperature heating is required, so that the energy consumption is reduced and the production cost is reduced; the minced fillet product producing method is simple in process, low in requirement on equipment, short in production period and high in production efficiency; and the produced minced fillet product is faintly acid, low in fishy taste, strong in fresh fish meat taste, more compact in internal structure and macroscopically dedicate in mouth feel, and is superior in gel strength to he conventional minced fillet product heated at a high temperature.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention discloses a method for three-stage type fast fermentation of fish gravy. The method carries out fermentation of fish gravy by three stages of insulating fermentation with low salt in early stage at the temperature of 40 to 60 DEG C according to the weight ratio of 20:1 to 4:1 of fish and salt, natural fermentation in middle stage and insulating fermentation with high salt in late stage at the temperature of 40 to 60 DEG C according to the weight ratio of 3:1 to 2:1 of fish and salt; not only the increase of the content of total soluble nitrogen, amino acid nitrogen and free aminoacid thereof is faster, the content thereof exceeds national first-class fish gravy standard when carrying out fermentation for 15 days, and the flavor, body state and color thereof are better afterhigh-salt insulation in the late stage; and compared with the traditional method, the method can shorten the fermentation time of the fish gravy from 2 to 3 years to 1 to 1.5 years.

The invention discloses a production process of crisp and fragrant dried duck, in particular to a production process for preparing crisp and fragrant dried duck with good taste and abundant nutrients by using a biological agent to ferment. The duck is fermented by using the biological agent, and then is salted, fried and cooked. Thus, the delicate flavor of the duck is fragrant, the shelf life is prolonged, and the duck is beneficial to preservation.

The invention discloses a formula and a processing technology of a black pepper beef flavoring bag. The formula comprises the following raw materials: beef, water, egg liquid, baking soda, composite phosphate, black ground pepper, sugar, salt, corn starch, salad oil, onion pieces, onion silks, cracked black pepper, dark soy sauce, light soy sauce, monosodium glutamate, yeast extract, plant buffer, oyster, modified starch, ginger powder, fennel powder, netmeg powder and chili powder. The processing technology disclosed by the invention has the advantages that the black pepper sauce and the beef fillet are separately processed, fully cooked and then packaged and salinity control is simultaneously added so as to achieve the purposes of industrialization and the industrialization of kitchen cuisines.

The invention discloses a seasoning powder with fish skin serving as a raw material and a preparation method thereof. The method includes that the fish skin which is a fish processing leftover serves as the raw material and the fish skin seasoning powder is prepared by processes of enzymolysis, concentration, allocation and the like. According to the seasoning powder with the fish skin serving as the raw material and the preparation method thereof, high-valued utilization of fish processing by-products is achieved, added values of the fish processing by-products are increased, resource wastes are reduced, applied range of the fish skin in food processing is widened, a novel product of an aquatic product natural seasoning which is abundant in nutrition and delicious in taste is provided for seasoning market, besides, the seasoning powder with the fish skin serving as the raw material and the preparation method thereof have great economic significances and social values for the development of fishery industry and seasoning market of our country.

The invention discloses a shellfish flavor peptide and a preparation method thereof. The method comprises the following steps: using pinctada martensii and Corbicula fluminea as raw materials, and beating; rinsing by using a NaCl solution and filtering to obtain protein; conducting glycosylation: dispersing the protein into the NaCl solution to let the protein uniformly mix with glucan in a proper weight ratio, then conducting freeze drying and dry heating to obtain glucan shellfish protein; conducting enzymatic hydrolysis: adding water in the glucan shellfish protein, adjusting the pH value and the temperature, adding papain and composite protease to conduct enzymatic hydrolysis, after completing the enzymatic hydrolysis, killing enzyme to obtain an enzymoiysis product; carrying out centrifugal filtration on the enzymoiysis product to obtain an enzymatic hydrolysis solution; fermenting to remove fishy smell: carrying out autoclaved sterilization on the enzymatic hydrolysis solution, cooling, inoculating lactic acid bacteria, fermenting to obtain a broth; carrying out ultrafiltration on the broth by using a 5000Da ultrafilter membrane and drying to obtain the flavor peptide. The shellfish flavor peptide prepared by the invention has rich nutrients on the basis of keeping the original taste and guarantees the food safety.

The invention belongs to the technical field of food processing and provides a method for quickly freezing cooked crayfish meat at low temperature. The method has the following beneficial effects: under the condition of higher low temperature, the preservation time of the cooked crayfish meat can be lengthened to at least six months, thus the quality of the crayfish meat is assured; the crayfish meat at the moment does not obviously differ from the just cooked crayfish meat in quality, has unique flavor and strong delicate flavor, meets the requirement of people for crayfish all the year round, is quickly frozen at minus 20 DEC C and is stored and circulated under the condition of cold chain at minus 18 DEG C, thus not only lowering the freezing treatment costs of enterprises but also solving the problems that the raw crayfish meat is difficult to strip off the crayfish and is easy to pollute and the whole structure and beauty of the crayfish meat are easier to damage in the processing process; meanwhile, the crayfish is not easy to pollute and the product is not easy to perish; and the method has extensive prospect and advantages in the crayfish industry and has stronger popularization and application values.

The invention discloses a fish ball of freshwater fish and a manufacturing method thereof. The fish ball of freshwater fish is prepared from the following raw materials in total percentage by weight: 40%-65% of fish meat, 0.9%-2.2% of fish brain, 9%-13.5% of egg white, 5%-7.5% of starch, 0-5% of onion, 0-5% of ginger, 1.5%-2.5% of salt, 0-1.3% of monosodium glutamate, 10%-23% of water and 0-1% of vegetable oil. As the meat is taken by killing the live fish, the meat is fresh; as the essence of the fish, i.e. fish brain, is used for manufacturing the fish ball, the flavour is heavy, the mouthfeel is smooth, the surface of the fish ball is bright, and the fish brain can perform natural adhesion function; and the formed fish ball has good elasticity after being cooked.

The invention relates to Staphylococcus saprophyticus CGMCC 3475 and application thereof to producing fermented segmental pork. The mouthfeel and other qualities of pork blocks of the fermented segmental pork produced by the strain approach or are superior to those of naturally-fermented hams; in addition, the fermented segmental pork has short production period and can be manufactured into small packages; meanwhile, the quality stability of products can be improved.

The seasoning is produced with shrimp, crab and shellfish meat and through the process of making fine slurry, eliminating fishy smell, mixing with starch, salt sodium glutamate, sugar, seasoning, etc. and stoving. The seasoning of sea product has rich nutrients, good taste, convenient eating and no fishy smell.

The invention discloses a fish ball made from a whole fish and a manufacturing method of the fish ball. The fish ball comprises the following raw materials: 50-70 parts of whole fish flesh, 7-8 parts of cornstarch, 6-7 parts of starch, 1.3-2.0 parts of egg white, 0.7-0.8 part of lean, 1.2-1.5 parts of salt, 0.1-0.2 part of monosodium glutamate, and 5-10 parts of purified water. The fish ball adopts a whole fish and has comprehensive and abundant nutrition, and the waste is reduced. The fish ball prepared through the method is good in elasticity and thick in fresh taste, and is tender and smooth. Besides, the fish ball has a good moulding effect, and is not likely to be dispersed.

The invention belongs to the technical field of food processing, particularly relates to a seasoning with the flavor of boiled fish with pickled cabbages and chili and a preparation method of the seasoning. The seasoning with the flavor of boiled fish with pickled cabbages and chili is prepared from raw materials in parts by weight as follows: fish sauce flavored pickled cabbages, a pickling seasoning and a condiment in the ratio being (1-6): (1-4): (1-4). The fish sauce flavored pickled cabbages are obtained by cutting and drying green vegetables, adding salt to pickle the dried vegetables, adding a fish sauce enzymatic hydrolysate and salt in proportion, conducting sealed pickling and particularly conducting low-temperature plasma sterilization. The fish sauce enzymatic hydrolysate is prepared by selecting fish bones with little fish, mincing the fish bones, adding enzymes in the specific proportion and specific composition and conducting preparation with a secondary enzyme addition method. The condiment is processed through traditional stir-frying in combination with the flash evaporation technology, and the pickling seasoning is processed by adding all the ingredients under ultrasonic assistance. The seasoning with the flavor of boiled fish with pickled cabbages and chili can be applied to processing of meat or meat substitutes, snack food, vegetables and cooked wheaten food.

The invention discloses an improved chicken essence seasoning, which is composed of the following raw materials in parts by weight: 5-10 parts of chicken extracts; 4-6 parts of mushroom extracts, 10-15 parts of aspartic acid sodium, 17-22 parts of sodium chloride, 14-16 parts of white granulated sugar, 8-12 parts of starch, 3-5 parts of yeast extracts, and 1-2 parts of disodium succinate. The improved chicken essence seasoning disclosed by the invention has the advantages that because a fresh chicken cream is prepared by taking a fresh live chicken as a raw material, and the mushroom extracts are added, the seasoning is more delicious in taste and high in nutritional value; and the disodium succinate is a food additive for flavoring, specifically embodied in the present of delicate flavors of scallops, so that the delicate flavor of the seasoning is thicker.

The invention discloses a complete expanded feed capable of enhancing pet cat fur quality and a manufacturing method thereof. The complete expanded feed is mainly prepared from rice, beet pulp, taurine, calcium hydrogen phosphate, chicken powder, fresh hogskin, chicken fat, fish meal and fresh chicken livers according to certain parts by weight. The complete expanded feed can prevent diseases of pet cats and enhance the immunologic functions, and is capable of providing various nutrients, promoting growth and development and enhancing the fur quality and ornamental value of the pets.

The invention discloses a stewed marinated pork and a preparation method thereof. The stewed marinated pork is prepared from the following raw materials by weight: 500-800 parts of pork, 6-8 parts of fennel, 3-8 parts of Chinese prickly ash, 8-12 parts of Fallopia multiflora, 12-15 parts of radix astragali, 5-10 parts of panax notoginseng, 10-15 parts of acanthopanax senticosus, 6-9 parts of Chinese wolfberry, 4-8 parts of angelica dahurica, 10-14 parts of star anise, 3-6 parts of clove, 4-8 parts of falangal, 5-9 parts of Salvia Miltiorrhiza, 3-8 parts of chili, 10-20 parts of salt, 20-50 parts of soy sauce, 2-5 parts of monosodium glutamate, 8-12 parts of white sugar, 3-9 parts of netmeg, 6-10 parts of tsaoko amomum fruit, and 3-6 parts of dried tangerine peel. The stewed marinated pork provided by the invention not only has high nutritive value, but also has the characteristics of delicious meat flavor, comfortable taste and endless aftertaste, and also has health care function.

The invention discloses a deep-processing technical method for preparing a peanut-flavor palatable taste base material, and belongs to the technical filed of bioengineering; and the invention especially relates to deep-processing utilization and development of agricultural by-products. The deep-processing technical method for preparing the peanut-flavor palatable taste base material comprises the following steps of: taking peanut meal as a raw material; carrying out loosening treatment by performing extruding and puffing on the peanut meal; utilizing microbial fermentation and enzymatic hydrolysis coupling methods so as to decompose macromolecules, including starch polysaccharides, proteins and the like, in the peanut meal into micromolecular flavor ingredients, including soluble low-molecular saccharides, polypeptides, amino acids and the like; adopting Maillard reaction so as to promote production of delicious flavor products; and carrying out spray-drying so as to prepare the peanut-flavor palatable taste base material which is stable in flavor, as well as convenient to store and use. The peanut-flavor palatable taste base material has mellow aroma and delicious taste of the peanut kernels, and can be used as an auxiliary material of seasonings, meat products, instant noodles and snacks, as well as a seasoning of diets and so on; therefore, the peanut-flavor palatable taste base material has wide application values in the food industry.

The invention discloses shrimp-taste cooking wine and a preparation method thereof. The cooking wine is prepared through fermentation of a main material of polished round-grained rice and an auxiliary material of dried small shrimps. The method at least comprises the following steps of mixing pretreated dried small shrimps with neutral protease, and performing enzymolysis so as to obtain dried small shrimp zymolyte; performing centrifuging to obtain enzymatic hydrolysate and zymolyte residues; then adding the dried small shrimp zymolyte residues into boiled milled rice which is steamed, adding distiller's yeast and active dry yeast, and performing fermentation; and after a primary fermentation period is completed, adding the dried small shrimp enzymatic hydrolysate, performing after fermentation, and after the fermentation is completed, performing filtration so as to obtain wine fluid. According to the cooking wine and the preparation method thereof disclosed by the invention, the dried small shrimps are subjected to baking, crushing and proteolysis treatment, so that the dried small shrimp zymolyte is obtained; the dried small shrimp zymolyte is added to alcoholic fermentative materials, and co-fermentation is performed so that the cooking wine is produced; and the content of amino-acid nitrogen in the shrimp-taste cooking wine is high, so that the shrimp-taste cooking wine not only has rich specific fragrance and palatable taste of cooking wine, but also has the efficacy of enriching the calcium, resisting ageing and protecting the heart.

The invention belongs to the technical field of flavoring, and especially relates to a chicken essence with a fried flavor and a preparation method thereof. The chicken essence comprises, by weight, the following raw materials: 10-30 parts of chicken, 35-60 parts of monosodium glutamate, 15-30 parts of salt, 10-25 parts of sugar, 8-25 parts of starch, 8-25 parts of maltodextrin, 1.1-2.5 parts of I+G, 1.0-2.5 parts of onion, 1.0-2.5 parts of ginger, and 1.0-2.5 parts of garlic; the preparation method comprises the following steps: weighing the raw materials; washing and cutting up the raw materials; putting the chicken, onions, gingers, and garlic into a pan and frying the materials; grinding the fried chicken to prepare chicken cream; putting the residual raw materials into the chicken cream, mixing, stirring uniformly, performing granulation and formation, and drying to obtain the finished product. The chicken essence with a fried flavor of the present invention has a unique flavor and a strong taste, has no added chemical additives and preservatives, and is a pure natural flavoring.

The present invention discloses a method for preparing fermented tied feet. The method comprises the following steps: A, raw material pretreatment; B, production of a fermentation bone meal; C, pickling; D, rolling; E, preparation of a leavening agent; F, fermentation; G, stuffing, tying and shaping; H, marinating; I, cooling and packaging; J, sterilization, cooling, cartonning and storage. The method improves a traditional production process of tied feet; the accessory materials are supplemented with fermentation bone meal, sweet corn, domestic fungus and onion; the method makes full use of nutrition and health benefits of raw materials and has broad market prospects. Compared to the traditional tied feet, fermented tied feet have very big breakthrough in taste, nutrition and storage; the fermentation process is accompanied by very complex physicochemical and microbiological processes, whereby beneficial acidification is generated and a unique flavor is formed; and the tied feet have declined pH value, increased amino nitrogen content, and significantly decreased content of nitrite.

The present invention discloses a preparation method of an extremely fresh composite seasoning material based on evaluation of seasoning material freshness, and belongs to the field of food processing. Pleurotus eryngii powder, flammulina velutipe powder, soft-shelled turtle waste powder, shrimp meat powder and gluten powder are used as raw materials, a slow freezing and freeze-drying, twin-screwextrusion, ultrasonic and bio-enzymatic mixing technology is used, the extremely fresh composite seasoning material is prepared, an application of the mixing technology shortens preparation time of aconventional biological enzymolysis technology, improves production efficiency, enhances product delicate flavor and flavor, and improves product quality. A commonly used flavor enhancer sodium glutamate is used as a standard sample to manufacture a delicate flavor intensity classification standard, an electronic tongue detection is combined with sensory evaluation to detect delicate flavor values, a slight delicate grade is determined when delicate flavor value is smaller than 0.3% sodium glutamate concentration delicate flavor value, a delicate grade is determined when the delicate flavor value is between 0.3-0.6% sodium glutamate concentration delicate flavor value, a strong delicate grade is determined when the delicate flavor value is between 0.6-0.8% sodium glutamate concentration delicate flavor, and an extreme delicate grade is determined when the delicate flavor value is larger than 0.8%.