Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing sea sausage seasoning matter

The technology of seasoning and sea sausage is applied in the field of preparation of sea sausage seasoning, which can solve the problems of decreased taste and flavor, frozen preservation and high cost, and achieve the effects of easy promotion, good taste of finished products and low cost.

Inactive Publication Date: 2008-09-24
李新民
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Since the existing sea sausages are eaten fresh, they need to be frozen and kept fresh when eaten in different places and at different times
Freezing is not only costly, but also after freezing, the taste and flavor will decrease significantly after thawing
In addition, the method that utilizes sea sausage to prepare seasoning has not been reported at present

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Mix the following components in a container, heat to 77°C, and keep the temperature for 10 minutes to prepare:

[0015] 100 grams of sea intestine liquid, 0.5 grams of inosine-5'-monophosphate disodium, 0.5 grams of guanosine-5'-monophosphate disodium, 8 grams of monosodium glutamate, 8 grams of salt, 8 grams of yeast flavoring, 12 grams of glucose, glycine 5.4 grams, 3.8 grams of methionine, 6 grams of proline, 6 grams of alanine, 5.8 grams of arginine;

[0016] Wherein, the sea intestine powder is made by adding water of 650% by weight of the sea intestine powder.

[0017] Preparation method of sea intestine powder: take fresh sea intestines, wash them, dry them in the shade for 5 days (120 hours) until the water content is 9-10%, bake them at 190°C for 40 seconds, and crush them to 100 mesh.

Embodiment 2

[0019] Mix the following components in a container, heat to 70°C, and keep the temperature for 15 minutes to prepare:

[0020] Sea intestine juice 100g, inosine-5'-monophosphate disodium 0.3g, guanosine-5'-monophosphate disodium 0.6g, monosodium glutamate 6g, salt 10g, yeast flavoring 3g, glucose 16g, glycine 5 grams, 6 grams of methionine, 5 grams of proline, 8 grams of alanine, 5 grams of arginine;

[0021] Wherein, the sea intestine powder is made by adding 500% water by weight of the sea intestine powder.

[0022] Preparation method of sea intestine powder: wash fresh sea intestine powder, dry in the shade for 3 days until the moisture content is 12%, bake at 200°C for 20 seconds, and crush to 80 mesh.

Embodiment 3

[0024] Mix the following components in a container, heat to 85°C, and keep the temperature for 5 minutes to prepare:

[0025] 100 grams of sea intestine liquid, 0.6 grams of inosine-5'-monophosphate disodium, 0.3 grams of guanosine-5'-monophosphate disodium, 12 grams of monosodium glutamate, 4 grams of salt, 10 grams of yeast flavoring, 10 grams of glucose, glycine 7 grams, 2 grams of methionine, 8 grams of proline, 5 grams of alanine, 8 grams of arginine;

[0026] Wherein, the sea intestine powder is made by adding 800% water by weight of the sea intestine powder.

[0027] Preparation method of sea intestine powder: wash fresh sea intestine powder, dry in the shade for 7 days until the moisture content is 8%, bake at 180°C for 60 seconds, and crush to 120 mesh.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of a sea intestine flavor. Various components are mixed parts by weight in a container and are heated to 70 to 85 DEG C, the temperature is kept for 5 to 15 minutes, thus the sea intestine flavor is prepared: 100 shares of sea intestine liquid, 0.3 to 0.6 shares of carnine-5(1)-disodium hydrogen phosphate, 0.3 to 0.6 shares of guanosine-5(1) -disodium hydrogen phosphate, 6 to 12 shares of monosodium glutamate, 4 to 10 shares of common salt, 3 to 10 shares of zymoid monosodium glutamate, 10 to 16 shares of grape sugar, 5 to 7 shares of glycin, 2 to 6 shares of methionine, 5 to 8 shares of proline, 5 to 8 shares of lactamine, and 5 to 8 shares of arginine. The preparation method of the sea intestine liquid is as follows: the sea intestine is made by sea intestine powder added with water in which the weight of the sea intestine powder is 500 to 800 percent. The flavor keeps the original taste of the sea intestine, the preparation technology is simple, the cold storage is not needed, the cost is low, the popularization is easy, and the taste characteristic of the Jiaodong cuisine (a typical cuisine of the Shandong cuisine) is better kept.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a preparation method of sea sausage seasoning. Background technique [0002] Sea sausage, scientific name: single-ring spinyweed, produced in Bohai Bay, is a long cylindrical mollusc, without burrs all over, light yellow. Sea intestines not only look like naked sea cucumbers, but their nutritional value is not inferior to sea cucumbers. It has a unique delicious taste, can be eaten by the general population, and has the effects of warming and nourishing the liver and kidney, strengthening yang and consolidating essence, and is especially suitable for men. [0003] Because the existing sea sausage eating methods are fresh food, it needs to be frozen and kept fresh when eaten in different places and at different times. Freezing is not only costly, but also after freezing, the mouthfeel and flavor will obviously decrease after thawing. In addition, there is no report on the me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/231A23L27/10A23L27/26
Inventor 李新民
Owner 李新民
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com