Method for preparing flavoring juice

A condiment and food spice technology, applied in the field of condiment juice preparation, can solve the problems of not meeting consumers' dietary needs and not having seafood flavor, etc., and achieve the effects of low production cost, light umami taste and simple production process

Active Publication Date: 2010-08-11
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main function of the existing condiment juice is to draw out the umami taste of the meat itself or to cover up the original taste of the meat with poor quality. It does not have seafood flavor and cannot meet the increasing dietary needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 2

[0028] The third step is cooking: put it into hot water at about 75°C, increase the temperature to about 92°C and cook for 90 minutes, and let it cool after cooking. Example 1 of the preparation of other sea fish flakes.

preparation example 3

[0030] The third step is cooking: put it into hot water at about 85°C, increase the temperature to about 97°C and cook for 60 minutes, and let it cool after cooking. Example 1 of the preparation of other sea fish flakes.

preparation example 1

[0032] 1), preparation of extract: its weight components are: 70% of brewed soy sauce, 20% of brewed rice wine, 10% of purified water, mixed evenly;

[0033] 2) Preparation of kelp extract: Select high-quality light dry kelp shreds, add 15 times the weight of the extract obtained in step 1), soak for 30 minutes, heat to 100°C and boil for 45 minutes, filter, and the filtrate is kelp extract thing;

[0034] 3) Preparation of marine fish extract: add 15 times the weight of sea fish flower slices to the extract obtained in step 1), soak for 30 minutes, heat to 100°C and boil for 45 minutes, filter, and the filtrate is the sea fish extract;

[0035] 4), prepare the main component: mix the brewed soy sauce, brewed rice wine, salt, kelp extract, and sea fish extract evenly according to the following weight ratio, which is the main component,

[0036] Brewed soy sauce 70%, brewed rice wine 15%, salt 10%, kelp extract 2.5%, sea fish extract 2.5%;

[0037] 5), prepare subcomponents r...

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PUM

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Abstract

The present invention relates to a preparing method for the seasoning matter juice. First, the brewing sauce, the brewing rice wine, the salt, the aminaria extract and the sea fish extract are mixed, and then the white granulated sugar, the monosodium glutamate, the flavour development nucleotide two natrium, the potassium sorbate and the flavoring substance are respectively filled with proper purified water for dissolution to be added into the mixer for straining. The applicable scope for the finished product comprises the seasoning, cold mixing dish, seafood cooking, fish juice braising, stuffing material brewaging, green mustard preparing, Japanese dish and Korean dish, etc.

Description

technical field [0001] The invention relates to a preparation method of condiment juice. Background technique [0002] Condiment juice mainly refers to condiments used to accompany various meats. The existing seasoning sauce can be roughly divided into two categories: Chinese flavor or Western flavor. , Sauce sauce for hot pot, etc. The main function of the existing seasoning juice is to draw out the umami taste of the meat itself or to cover up the original taste of the meat with poor quality, which does not have seafood flavor and cannot meet the increasing dietary needs of consumers. Contents of the invention [0003] The present invention aims to provide a method for preparing condiment juice to overcome the shortcomings of the above-mentioned existing methods for preparing similar products. The technical problem to be solved is to improve the nutrition of the prepared condiment juice; to improve its mouthfeel, especially to make it have outstanding seafood flavor. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 李国忠李梅刘建军王国琴徐敏钢
Owner LAIZHOU SENSIR BREWING FOOD
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