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Fresh increasing flavoring and manufacturing process thereof

A technology for adding freshness to seasonings and manufacturing techniques, applied in the field of seasonings, can solve the problems of insufficient technical level, poor product quality, and difficulty in carrying, etc., and achieve the effect of rich and unique flavor, long shelf life, and easy portability

Active Publication Date: 2011-02-09
ZHEJIANG DINGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, seasonings such as scallop juice produced in the traditional way are in the form of liquids, which use scallops as the main raw material, the price is low, the product is not refined, the process is rough, and the processing technology level is not advanced enough, so the protein in the scallops cannot be extracted to the maximum extent. Nutrients such as amino acids, and the cost is high, and it is not easy to carry

Method used

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  • Fresh increasing flavoring and manufacturing process thereof
  • Fresh increasing flavoring and manufacturing process thereof

Examples

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Effect test

Embodiment 1

[0026] Embodiment 1: Natural whitebait and scallops are sorted to remove impurities, rinsed and drained, 50 kilograms of natural whitebait and 50 kilograms of scallops are taken, and 100 kilograms of water are added, and beaten with a beater. Adding 0.05% fungicide to the weight of the slurry to preserve freshness and antisepsis; then, autodissolving the fish slurry at pH 7.0 and temperature 0-4° C. for 36 hours. Then, under the conditions of pH 7.0, temperature 50°C, and sodium chloride concentration of 0.5%, add 0.1 kilogram of papain (enzyme activity 1×10 4 u / g), compound enzyme 0.1 kg (enzyme activity 1.2×10 4 u / g), flavor enzyme 0.2 kg (enzyme activity 1.2×10 4 u / g) enzymatic hydrolysis for 8 hours; then enzymatic hydrolysis for 8 hours at a temperature of 55°C; finally, enzymatic hydrolysis for 8 hours at a temperature of 60°C. After the above hydrolyzate is centrifuged at a high speed by a centrifuge, 0.5% β-cyclodextrin is added and boiled for 6 minutes, and then 0.0...

Embodiment 2

[0027] Embodiment 2: The natural whitebait and scallop are sorted to remove impurities, rinse and drain, take 50 kg of natural whitebait and 50 kg of scallop, add 100 kg of water, and beat with a beater. Add 0.05% fungicide by weight of the slurry to preserve freshness and prevent corrosion; autodissolve the fish slurry at pH 7.0 and temperature 0-4°C for 36 hours. Under its pH 7.0, temperature 50 DEG C, sodium chloride concentration is 0.5% condition, add papain 0.1 kilogram (enzyme activity 1 * 10 4 u / g), compound enzyme 0.1 kg (enzyme activity 1.2×10 4 u / g), flavor enzyme 0.2 kg (enzyme activity 1.2×10 4 u / g) enzymatic hydrolysis for 8 hours; then enzymatic hydrolysis for 8 hours at a temperature of 55°C; finally, enzymatic hydrolysis for 8 hours at a temperature of 60°C. The above hydrolyzate was centrifuged at high speed by a centrifuge, 1.6 kg of β-cyclodextrin was added and boiled for 5 minutes, then 0.4 kg of yeast powder was added and heated at 40° C. for 30 minutes...

Embodiment 3

[0028] Embodiment 3: The natural whitebait and scallop are sorted to remove impurities, rinse and drain, take 50 kg of natural whitebait and 50 kg of scallop, add 100 kg of water, and beat with a beater. Add 0.05% fungicide by weight of the slurry to keep fresh and preserve; the fish slurry is autodissolved at normal temperature for 8 hours at pH 7.0. Under its pH 7.0, temperature 50 DEG C, sodium chloride concentration is 0.5% condition, add papain 0.1 kilogram (enzyme activity 1 * 10 4 u / g), compound enzyme 0.1 kg (enzyme activity 1.2×10 4 u / g), flavor enzyme 0.2 kg (enzyme activity 1.2×10 4 u / g) enzymatic hydrolysis for 8 hours; then enzymatic hydrolysis for 8 hours at a temperature of 55°C; finally, enzymatic hydrolysis for 8 hours at a temperature of 60°C. The above hydrolyzate was centrifuged at high speed by a centrifuge, 1.6 kg of β-cyclodextrin was added and boiled for 5 minutes, then 0.4 kg of yeast powder was added and heated at 40° C. for 30 minutes. Then filter...

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Abstract

The invention discloses a fresh increasing flavoring and a manufacturing process thereof. Natural silver fish and scallop are used as raw materials. The process comprises the following steps of: after sorting, impurity removal, bleaching and draining treatment, extracting the silver fish and the scallop in a weight ratio of 1:1-5:1, and adding water in an amount which is 1 to 5 times the weight of the extract for pulping; and then performing fresh-keeping preservation, biological enzymolysis, deodorization, purification and concentration processes to obtain powdery fresh increasing flavoring. The fresh increasing flavoring contains the following components in percentage by weight: 0 to 12 percent of water, 0 to 3 percent of sodium chloride, 8 to 94 percent of total nitrogen and 6 to 92 percent of amino acid nitrogen. The process can furthest extract nutrient substances such as rich protein, amino acid and the like in the silver fish and the scallop, and deeply converts the marine biological resources; and the product form meets the increasing requirements of people for fresh increasing flavorings. The produced powdery flavoring has the advantages of thick and unique flavor, long quality guarantee period, carrying convenience and wide application.

Description

technical field [0001] The invention relates to a seasoning, in particular to a freshness-enhancing seasoning and a manufacturing process thereof. Background technique [0002] my country is a large fishery country, adjacent to the Bohai Sea, the Yellow Sea, the East China Sea, and the South China Sea. The total area of ​​the sea area is about 35.4 million square kilometers, and the inland water surface is about 17.47 million square kilometers. In 2005, marine fish catches reached 28.38 million tons, of which marine aquaculture output was 13.85 million tons, accounting for 1 / 7 of the world's fish catches. For a long time, seasonings such as scallop juice produced in the traditional way are in the form of liquids, which use scallops as the main raw material, the price is low, the product is not refined, the process is rough, and the processing technology level is not advanced enough, so the protein in the scallops cannot be extracted to the maximum extent. Nutrients such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
Inventor 陈文春徐俊叶强刘振苗
Owner ZHEJIANG DINGWEI FOOD
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