Method for preparing flavoring by utilizing anchovy cooking liquor

A seasoning and cooking liquid technology, which is applied in the field of comprehensive utilization of seafood processing by-products, can solve problems such as pollution, waste of resources, sea environment, and loss of nutrients, and achieve the effects of improving economic benefits, simple process, and adding seasoning

Inactive Publication Date: 2009-12-23
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the on-board mobile processing technology of dried anchovy, cooking is one of the key steps. Due to the nature and characteristics of anchovy itself, it is easy to cause the loss of nutrients during the processing process, and the nutrients and flavor components will be dissolved in the cooking liqu

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

[0029] The method that utilizes anchovy cooking liquor to prepare seasoning that the present embodiment provides is as follows:

[0030] (1) Concentrate with ceramic membrane: Take the anchovy cooking liquid, carry out coarse filtration to remove impurities, and then concentrate through the ceramic membrane to obtain a concentrated solution;

[0031] (2) Flavor-enhancing seasoning Add flavor-enhancing seasoning to the concentrated solution and stir and react at 95-105°C for 40-50 minutes to obtain a seasoning liquid. The components and dosage of the flavor-enhancing seasoning are: by the total weight of the concentrate Yeast essence 3-6%, hydrolyzed vegetable protein HVP 1-2%, glycine 1-2%, alanine 1-2%, taurine 1-2%, vitamin B 1 0.5%, L-cysteine ​​0.3-0.8%, xylose and glucose 3.3-6.8%;

[0032] (3) Flavor blending Add flavor seasoning to the seasoning liquid obtained in step (2) and stir at 70-95°C for 30-60 minutes to obtain liquid seasoning. The components and dosage of th...

Embodiment 2

[0035] The method for preparing seasoning by using anchovy cooking liquid provided in this embodiment, the seasoning is powdery seasoning, and its preparation method is as follows:

[0036] (1) Concentrate with ceramic membrane Take the anchovy cooking liquid that has been filtered and removed by a plate and frame filter press. 200nm, after concentration, obtain a concentrated solution with a protein content of not less than 800μg / mL;

[0037] (2) Flavor-enhancing seasoning Add flavor-enhancing seasoning to the obtained concentrated solution and stir and react at 95-105°C for 40-50 minutes to obtain a seasoning liquid. Yeast extract 300-600g, hydrolyzed vegetable protein HVP100-200g, glycine 100-200g, alanine 100-200g, taurine 100-200g, vitamin B 1 50g, L-cysteine ​​30-80g, xylose and glucose 330-680g;

[0038] (3) Flavor blending Add flavor seasoning to the above seasoning liquid and stir at 70-95°C for 30-60 minutes to obtain liquid seasoning. 120g, monosodium glutamate ...

Embodiment 3

[0041] The method for preparing seasoning by using anchovy cooking liquid provided in this embodiment, the seasoning is paste seasoning, and its preparation method is as follows:

[0042] (1) Concentrate with ceramic membrane Take the anchovy cooking liquid that has been filtered and removed by a plate and frame filter press. 200nm, after concentration, obtain a concentrated solution with a protein content of not less than 800μg / mL;

[0043](2) Flavor-enhancing seasoning Add flavor-enhancing seasoning to the obtained concentrated solution and stir and react at 95-105°C for 40-50 minutes to obtain a seasoning liquid. Yeast extract 30-60g, hydrolyzed vegetable protein HVP10-20g, glycine 10-20g, alanine 10-20g, taurine 10-20g, vitamin B 1 5g, L-cysteine ​​3~8g, xylose and glucose 33~68g;

[0044] (3) Flavor blending Add flavor seasoning to the above seasoning liquid and stir at 70-95°C for 30-60 minutes to obtain liquid seasoning. 12g, monosodium glutamate 8-12g, sugar 5-10g,...

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

PropertyMeasurementUnit
Apertureaaaaaaaaaa
Login to view more

Abstract

The invention discloses a method for preparing flavoring by utilizing anchovy cooking liquor. Aromatizing flavoring is added into anchovy concentrated liquid to obtain flavoring liquid; the flavoring comprises the following components and amount according to the total weight of the concentrated liquid: 3-6 percent of yeast extracts, 1-2 percent of plant hydrolyzed protein HVP, 1-2 percent of glycine, 1-2 percent of alanine, 1-2 percent of taurine, 0.5 percent of vitamin B1, 0.3-0.8 percent of L-acid cysteine and 3.3-6.8 percent of xylose and dextrose; flavor flavoring is added into the flavoring liquid to obtain the liquid flavoring, wherein the flavor flavoring comprises the following components and amount according to the total weight of the flavoring liquid: 0.8-1.2 percent of salt, 0.8-1.2 percent of monosodium glutamate, 0.5-1 percent of white sugar, 0.5 percent of flavoring agent I+G and 0.8-1.5 percent of dried scallop elements. The invention improves the utilizing value of byproducts produced by processing anchovies, reduces the pollution to the ocean environment and has an important significance for developing the anchovy source, improving the economic value of anchovies and enhancing the development of fishing industry.

Description

technical field [0001] The invention relates to a method for preparing seasoning by using anchovy cooking liquid, and belongs to the technical field of comprehensive utilization of seafood processing by-products. Background technique [0002] Anchovy, commonly known as clove fish, is a low-value fish with high protein and high fat. It is a cluster of small pelagic fish with an average body length of about 10cm and a weight of 10g to 12g. my country's anchovy resources are relatively rich, mostly distributed in the East my country Sea, mainly in the coastal waters of Zhejiang and Fujian provinces. The use of anchovy at home and abroad has been reported to be made into canned food, smoked fish fillets, and dried products. Because clove fish has high nutritional value, it is deeply loved by consumers at home and abroad, and it is especially in line with the consumption concepts and habits of Japan and South Korea. Therefore, a large amount of dried anchovies are exported to Ja...

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
IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/226A23L1/231A23L27/00A23L27/10A23L27/20A23L27/21A23L27/26
Inventor 岑剑伟李来好杨贤庆魏涯刁石强石红郝淑贤吴燕燕陈胜军周婉君黄卉戚勃马海霞
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap