Sea worm seasoning powder

A technology of seasoning powder and sea intestine powder, which is applied in the field of seasoning, can solve the problems of frozen preservation, decrease in taste and flavor, and high cost, and achieve the effects of good taste, easy promotion, and low cost of finished products

Inactive Publication Date: 2008-10-01
李新民
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Mix the following ingredients in a container to make:

[0014] 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;

[0015] 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

[0017] Mix the following ingredients in a container to make:

[0018] 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;

[0019] 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

[0021] Mix the following ingredients in a container to make:

[0022] 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;

[0023] 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.

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PUM

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Abstract

The invention provides a preparing method for sea worm ground spices, consisting of the following components by weight portion: 100 portions of sea worm power, 0.3 portion to 0.6 portion of inosine- 5'- disodium monophosphate, 0.3 portion to 0.6 portion of guanosine- 5'- disodium monophosphate, 6 portions to 12 portions of monosodium glutamate, 4 portions to 10 portions of salt, 3 portions to 10 portions of yeast extract, 10 portions to 16 portions of glucose, 5 portions to 7 portions of glycine, 2 portions to 6 portions of methionine, 5 portions to 8 portions of proline, 5 portions to 8 portions of alanine and 5 portions to 8 portions of arginine; the preparing method retains original flavor of the sea worm with simple technique, no refrigeration, low cost and easy promotion, and keeps the flavor characteristics of Jiaodong styles of cooking ( typical representive styles of cooking of Shangdong style of cooking).

Description

technical field [0001] The invention relates to a seasoning, in particular to a sea sausage seasoning powder. 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 method of using sea sausage to prepare ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/221A23L27/26A23L27/10
Inventor 李新民
Owner 李新民
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