Seafood seasoning flavor

A seafood seasoning and essence technology, applied in the field of condiments, can solve the problems of unsafe, single eating method, high salt content, and achieve the effects of full taste, pure color and rich nutrition.

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seafood is rich in nutrition, rich in trace elements such as iodine and calcium, but for a long time, seafood is mainly eaten directly, and the way of eating is single
At present, the sauce made from seafood is mainly shrimp paste, which has been salted for a long time and has a high salt content, which does not meet the low-salt healthy dietary standards of modern people, and the production process is unhygienic and unsafe. unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: a kind of seafood seasoning essence, is made according to following weight ratio by following raw material: 4 kilograms of seafood powder reactant, 8 kilograms of salt, 4 kilograms of monosodium glutamate, 80 kilograms of starch, 1 kilogram of seafood base, potassium sorbate 0.1 kg, desiccant 3 kg.

[0008] The above-mentioned seafood powder reactant consists of seafood powder: 20%, L-cysteine ​​hydrochloride: 1%, glucose: 6%, salt: 6%, monosodium glutamate: 6%, D-xylose: 1.5% and water: 59.3% to 69.3% are made by Maillard reaction.

Embodiment 2

[0009] Embodiment 2: a kind of seafood seasoning essence, is made according to following weight ratio by following raw material: 8 kilograms of seafood powder reactant, 10 kilograms of salt, 8 kilograms of monosodium glutamate, 70 kilograms of starch, 1.5 kilograms of seafood base, potassium sorbate 0.1 kg, desiccant 3.5 kg.

[0010] The above-mentioned seafood powder reactant consists of seafood powder: 20%, L-cysteine ​​hydrochloride: 1%, glucose: 6%, salt: 6%, monosodium glutamate: 6%, D-xylose: 1.5% and water: 59.3% to 69.3% are made by Maillard reaction.

Embodiment 3

[0011] Embodiment 3: a kind of seafood seasoning essence, is made according to following weight ratio by following raw material: 15 kilograms of seafood powder reactants, 12 kilograms of salt, 10 kilograms of monosodium glutamate, 57 kilograms of starch, 92 kilograms of seafood bases, potassium sorbate 0.1 kg, 4 kg of desiccant.

[0012] The above-mentioned seafood powder reactant consists of seafood powder: 20%, L-cysteine ​​hydrochloride: 1%, glucose: 6%, salt: 6%, monosodium glutamate: 6%, D-xylose: 1.5% and water: 59.3% to 69.3% are made by Maillard reaction.

[0013] The above-mentioned seafood powder can be shrimp powder, dried sea fish powder.

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PUM

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Abstract

The invention discloses a seafood seasoning flavor, comprising the following ingredients: 5-15 weight portions of seafood powder reactant, 8-12 weight portions of salt, 4-10 weight portions of monosodium glutamate, 50-80 weight portions of starch, 1-2 weight portions of seafood incense base, 0.05-0.1 weight portions of potassium sorbate, and 3-4 weight portions of drying agent. The seafood seasoning flavor has pure color, stable quality, strong frangrance, full palate, and abundant nutrition, and is suitable for people who live in modern fast-tempo life and have different life habits.

Description

Technical field: [0001] The invention belongs to condiments, in particular to a seafood seasoning essence. Background technique: [0002] The raw materials of flavor products on the market mainly include beef flavor, chicken essence, vegetable essence, mushroom essence and so on. Seafood is rich in nutrition, rich in trace elements such as iodine and calcium, but for a long time, seafood is mainly eaten directly, and the way of eating is single. At present, the sauce made from seafood is mainly shrimp paste, which has been salted for a long time and has a high salt content, which does not meet the low-salt healthy dietary standards of modern people, and the production process is unhygienic and unsafe. unstable. Invention content: [0003] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art, and provide a seafood flavoring essence that is rich in resources, convenient to eat, good in taste and rich in nutrition. [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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