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Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process

A technology for seasoning and shiitake mushrooms, which is applied in food preparation, application, food science and other directions, can solve the problems of no seafood taste, production of carcinogens, harmful to human body, etc., and achieve the effect of removing fishy smell, rich nutrition and rich seafood flavor.

Inactive Publication Date: 2008-01-30
李连升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second generation condiment "Chicken Essence" came into being, but its function is still unsatisfactory
However, if the usage rules are not followed, not only the ideal seasoning effect will not be achieved, but the following side effects may even occur: ①Because when the temperature of sodium glutamate is higher than 120°C, the sodium glutamate in it will lose water and become burnt grains Sodium glutamate, which produces carcinogens, is harmful to the human body after eating, and is difficult to excrete from the body
②It cannot remove the earthy smell of carp and other foods, as well as the smell of beef and mutton, and has no seafood taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Dalian Sanhai Marine Biology Development Co., Ltd. adopts the process of the present invention for the seafood seasoning prepared from sea urchins, oysters, and shiitake mushrooms to produce seafood seasonings.

[0041] Preparation ingredients: fresh sea urchin meat 2.5%, fresh oyster meat 27.5%; shiitake mushroom 6%; refined salt 11%; white granulated sugar 1.5%; %; ethyl maltol 0.05%; nucleotide disodium 0.8%; corn starch 49.15%.

[0042] The specific method steps are as follows:

[0043] The first step is to prepare materials

[0044] First, weigh fresh sea urchin meat, fresh oyster meat, shiitake mushrooms, refined salt, white granulated sugar, maltose, ethyl maltol, nucleotide disodium, and cornstarch respectively, and set aside for use;

[0045] The second step, beating

[0046] Then, soak the shiitake mushrooms for 60 hours, then pour them into a 400-mesh colloid mill for mixing and beating together with fresh sea urchin meat and fresh oyster meat, until it be...

Embodiment 2

[0060] Dalian Sanhai Marine Biological Development Co., Ltd. uses sea urchin, oyster, and shiitake mushrooms to change the ingredients of the product and adjust different process parameters to prepare seafood seasoning.

[0061] Preparation ingredients: 5% fresh sea urchin meat; 40% fresh oyster meat; 10% mushroom; 14% refined salt; 4% white sugar; 4% maltose; 0.08% ethyl maltol; 1% disodium nucleotide; corn starch 21.92%.

[0062] The specific method steps are as follows:

[0063] The first step is to prepare materials

[0064] First, weigh fresh sea urchin meat, fresh oyster meat, shiitake mushrooms, refined salt, white granulated sugar, maltose, ethyl maltol, nucleotide disodium, and cornstarch respectively, and set aside for use;

[0065] The second step, beating

[0066] Then, soak the shiitake mushrooms for 60 hours, then pour them into a 400-mesh colloid mill for mixing and beating together with fresh sea urchin meat and fresh oyster meat, until it becomes a pasty mi...

Embodiment 3

[0080] The seafood condiment prepared by Dalian Sanhai Marine Biological Development Company with sea urchin, oyster, shiitake mushroom and its process method, the main ingredients used are the lower limit value to prepare the product.

[0081] Preparation ingredients: 3% fresh sea urchin meat; 20% fresh oyster meat; 5% mushroom; 8% refined salt; 0.5% white sugar; 0.5% maltose; 0.04% ethyl maltol; 0.5% disodium nucleotide; 62.46%.

[0082] The specific method steps are as follows:

[0083] The first step is to prepare materials

[0084] First, weigh fresh sea urchin meat, fresh oyster meat, shiitake mushrooms, refined salt, white granulated sugar, maltose, ethyl maltol, nucleotide disodium, and cornstarch respectively, and set aside for use;

[0085] The second step, beating

[0086] Then, soak the shiitake mushrooms for 60 hours, then pour them into a 400-mesh colloid mill for mixing and beating together with fresh sea urchin meat and fresh oyster meat, until it becomes a ...

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PUM

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Abstract

The present invention relates to sea food seasoning, and features that the sea food seasoning is prepared with refined salt, sugar, malt syrup, ethyl maltol, flavoring disodium nucleotide and corn starch, as well as fresh sea urchin meat, oyster meat and fragrant mushroom in certain weight proportion. The preparation process includes preparing material, beating pulp, salt separation and salt dissolution, enhanced Maillard reaction, gelatination reaction, pelletizing, drying, sterilizing and packing. The sea food seasoning is suitable for all people.

Description

Technical field: [0001] The invention relates to a seafood condiment prepared from sea urchin, oyster and shiitake mushrooms and a process method thereof, belonging to the field of deep processing of seafood. Background technique: [0002] With the progress of society and the continuous improvement of human pursuit of delicious food, seasoning has become a necessity in people's life. However, condiments such as monosodium glutamate and soy sauce based on monosodium glutamate still dominate the market dynamics. However, it is generally believed in the West that monosodium glutamate can cause brief but excruciating headaches, and some people even lose their hair as a result. They jokingly call this symptom "Chinese restaurant syndrome". The second generation condiment "Chicken Essence" came into being, but its function is still unsatisfactory. [0003] Monosodium glutamate (sodium glutamate) is made from carbohydrates (starch, rice, molasses, etc.), which is hydrolyzed to pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/33A23L1/28A23L31/00
Inventor 李连升
Owner 李连升