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Soak solution

A technology of soaking solution and sodium glutamate, which is applied in the improvement of nutritional quality of foodstuffs, and in the field of food, can solve the problems of the loss of umami flavor of frozen aquatic products and meat products, and the single variety of soaking solution, and achieve low cost, simple ingredients, The effect of tender meat

Inactive Publication Date: 2009-03-04
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the deficiencies in the prior art that the umami taste of frozen aquatic products and meat products is lost, and the existing soaking liquid has a single variety, the present invention provides a soaking liquid that can improve the umami taste of fish, shrimp and meat products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Select 1 kg of sodium glutamate, 1 kg of sodium inosinate, 1 kg of guanylic acid, 3 kg of refined salt, 0.3 kg of ginger powder, 0.02 kg of fennel, 0.02 kg of star anise, and 0.1 kg of pepper powder, then add 93.56 kg of water and stir evenly , to prepare soaking solution. Then the frozen pork is thawed and cut into the desired shape according to the needs of production, then the above-mentioned soaking liquid is mixed with the pork according to the ratio of 1:2, the temperature is controlled between 4~10°C, stirred and soaked for 40 minutes, that is, become.

Embodiment 2

[0012] Select 0.2 kg of sodium glutamate, 0.05 kg of sodium inosinate, 0.1 kg of guanylic acid, 0.1 kg of refined salt, 0.05 kg of ginger powder, 0.005 kg of fennel, 0.005 kg of star anise, and 0.01 kg of pepper powder, then add 9.48 kg of water and stir evenly , to prepare soaking solution. Put the peeled shrimp meat into the soaking liquid, control the temperature between 4 and 10°C, soak for 20 minutes at low temperature, and serve. Stir gently during the soaking process, and the ratio of the soaking liquid to the shrimp meat is subject to the fact that the soaking liquid has submerged the shrimp meat.

Embodiment 3

[0014] Select 0.1 kg of sodium glutamate, 0.4 kg of sodium inosinate, 0.4 kg of guanylic acid, 0.2 kg of refined salt, 0.1 kg of ginger powder, 0.01 kg of fennel, 0.01 kg of star anise, and 0.01 kg of pepper powder, then add 18.77 kg of water and stir evenly , to prepare soaking solution. Put the peeled and deboned fish meat into the soaking liquid, and control the temperature between 4-10°C, soak for 30 minutes at low temperature, and it is ready. Stir gently during the soaking process, and the ratio of the soaking liquid to the fish meat is subject to the fact that the soaking liquid has submerged the fish meat.

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Abstract

The invention relates to a soaking solution, which is composed of sodium glutamate, sodium inosinate, guanylic acid, refined salt, ginger powder, fennel, star anise, pricklyash peel and water according to the weight percentage of each constituent as follows: sodium glutamate accounts for 0.5-2.0%, sodium inosinate 0.5-2.0%, guanylic acid 0.5-2.0%, refined salt 1-3%, ginger powder 0.1-0.5%, fennel 0.01-0.1%, star anise 0.01-0.1%, pricklyash peel 0.01-0.1%, and water in balancing amount. The invention has the advantages of simple composition, easy manufacture, low cost and convenient use. Moreover, the soaking solution can be used for soaking treatment for fish and prawn products, meat products and the like. Therefore, the products of fish, prawn and meat soaked in the soaking solution are delicious, fresh and nutritional. The invention can ensure that the production process produces no environment pollution, and that the problem that fish, prawn and meat products are no longer fresh after being refrigerated is effectively solved.

Description

technical field [0001] The invention relates to an improvement of the nutritional quality of food and food materials, in particular to a soaking solution capable of improving the umami taste of fish, shrimp, pork and other products. Background technique [0002] The rapid development of freezing technology has effectively improved people's living standards. Among them, the processing of frozen meat products, especially fish, shrimp and pork, provides convenient services for consumers. At present, there are many processing methods for frozen fish fillets, shrimps, frozen pork and other products on the market. The more commonly used processing methods are rinsing, soaking, shaping, conditioning, quick-freezing and packaging of fish, shrimp, pork, etc., but its disadvantages It is the processed fish, shrimp and pork that will lose their umami taste due to processing and long-term freezing. Simultaneously, due to immersion and freezing, surface layer protein is denatured, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/314A23L27/00A23L13/40
Inventor 步营刘扬瑞朱文慧
Owner TAIXIANG GRP TECH DEV
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