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Fresh sea clam nutritive seasoning and preparation method thereof

A technology for condiments and sea clams, applied in the field of nutritional condiments, can solve problems such as difficulty, influence on eating, and unclean sand cleaning.

Active Publication Date: 2012-11-14
大连伸起水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the past seashell processing, it can only be frozen, cooked, grilled, dried, salted, etc.
However, if the inland areas want to eat fresh seashells, they can only rely on frozen and fresh-keeping transportation. It is difficult for people in coastal areas to eat fresh sea shellfish.
Even if you buy marine shellfish, you don’t know how to cook it. Often the sand in your body is not cleaned, which affects your consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Choose fresh sea clam meat, wash it with clean water, and beat the sea clam into a paste with a tissue grinder. Enter the enzymatic hydrolysis pot, add 2‰ of sea clam neutral protease and 1‰ of sea clam flavor enzyme, and enzymatically hydrolyze for 1 hour in an environment of 50°C. The enzyme was then inactivated at 80°C for 15 minutes. The extract is subjected to centrifugal filtration, and the filtered extract is concentrated at 100°C for 4 hours until its specific gravity reaches about 1.10, and then it can be taken out of the pot.

[0019] After being out of the pot, 40ml of the concentrated solution (4 parts by weight of sea clam enzymatic hydrolyzate powder can be obtained after the concentrated solution is dried) is added in the mixer, in parts by weight,

[0020] 50 parts of sodium glutamate, 20 parts of salt, 2 parts of I+G; 2 parts of scallops, 10 parts of dextrin, 8-10 parts of starch, 1.4 parts of green onion powder, 0.6 parts of ginger oil,

[0021] Homo...

Embodiment 2

[0023] Choose fresh sea clam meat, wash it with clean water, and beat the sea clam into a paste with a tissue grinder. Enter the enzymatic hydrolysis pot, add 1‰ sea clam neutral protease and 0.5‰ sea clam flavor enzyme, and enzymatically hydrolyze for 2 hours in an environment of 55°C. The enzyme was then inactivated at 85°C for 10 minutes. The extract is subjected to centrifugal filtration, and the filtered extract is concentrated at 100°C for 4 hours until its specific gravity reaches about 1.10, and then it can be taken out of the pot.

[0024] After taking out of the pot, 255ml of concentrated solution (25 parts by weight of sea clam enzymatic hydrolyzate powder can be obtained after the concentrated solution is dried) is added in the mixer, by weight,

[0025] 40 parts of sodium glutamate, 15 parts of salt, 1.5 parts of I+G; 1.5 parts of scallops, 8 parts of dextrin, 8 parts of starch, 0.8 parts of green onion powder, 0.2 parts of ginger oil,

[0026] Homogenize for 10...

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PUM

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Abstract

The invention relates to nutritive seasoning, particularly to fresh sea clam nutritive seasoning and a preparation method thereof. The fresh sea clam nutritive seasoning comprises the following components in parts by weight: 4-25 parts of sea clam zymolyte powder, 40-50 parts of sodium glutanmate, 15-20 parts of table salt, 1.5-2 parts of I+G, 1.5-2 parts of dried scallop, 8-10 parts of dextrine,8-10 parts of starch, 0.8-1.4 parts of shallot powder and 0.2-0.6 parts of ginger oil. The nutritive seasoning can be made into a fluid-shaped clam cream according to market requirements so as to become the nutritive seasoning additive of instant food.

Description

technical field [0001] The invention relates to a nutritional condiment, in particular to a fresh sea clam nutritional condiment and a preparation method thereof, which can meet the needs of modern social life. Background technique [0002] Condiments are currently used in the market, and there are two major categories of products, one is monosodium glutamate, and the other is chicken essence products. Its main ingredients are mainly sodium glutamate, and the main purpose is seasoning. The production and consumption of monosodium glutamate has a history of more than 100 years. It has played a very good role in improving people's life and improving the taste of dishes. But along with the continuous improvement of people's living standards, people's requirements for condiments are also getting higher and higher, whether it can be more nutritious and have more characteristic tastes while seasoning. [0003] Sea shellfish is a seafood product that people love very much. It is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/221A23L1/29A23L1/33A23L27/26A23L17/40A23L27/10A23L33/00
Inventor 王明传孙洪禄王玉慧
Owner 大连伸起水产有限公司