Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Granular type flavoring prepared from shrimp and preparation method thereof

A seasoning and granule-type technology, which is applied in the field of granule-type shrimp seasoning and its preparation, can solve the problems of product inhomogeneity, non-instant dissolving, easy spillage, etc., achieve uniform granules, mellow taste, and reduce environmental pollution Effect

Inactive Publication Date: 2012-07-11
广西轻工业科学技术研究院有限公司
View PDF8 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the seasonings on the market are in the form of powders, which are easy to separate after long-term storage, resulting in uneven products, and problems such as insoluble and easy to spill when used

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

[0031] Clean the fresh shrimp head with water after removing foreign matter, mince it, add water to dilute to a substrate concentration of 10%, add trypsin with a weight of 0.2% of the leftover raw material, enzymolyze it at a pH value of 8 and a temperature of 55°C for 3 hours, and heat to 90°C Keep for 30 minutes to inactivate the enzyme, filter through a 40-mesh sieve, concentrate the enzymolysis solution in vacuum to a solid content of 50%, spray and dry under the conditions of an inlet air temperature of 165°C and an outlet air temperature of 85°C to obtain enzymatic hydrolyzed shrimp powder for later use . Take 20.0 parts of edible salt, 8.0 parts of white sugar, and 10.0 parts of monosodium glutamate that are crushed to 60 meshes, add 40.0 parts of enzymatic shrimp powder, 0.9 parts of nucleotide disodium, 3.0 parts of shallot powder, 3.5 parts of ginger powder, white pepper Mix 3.0 parts of garlic powder, 2.5 parts of garlic powder and 9.1 parts of maltodextrin evenly,...

Embodiment 2

[0033]Thaw frozen shrimp heads until there are no obvious lumps, remove foreign matter, wash with water, mince, add water to dilute to a substrate concentration of 15%, add flavor protease with a weight of 0.4% of leftover raw materials, under the conditions of pH 6.5 and temperature 50°C Enzymolysis for 7 hours, heated to 90°C for 30 minutes to inactivate the enzyme, filtered through a 50-mesh screen, vacuum-concentrated the enzymolysis solution to a solid content of 70%, and sprayed under the conditions of an inlet air temperature of 175°C and an outlet air temperature of 95°C Dried to obtain enzymatic hydrolysis type shrimp powder for subsequent use. Take 17.0 parts of edible salt crushed to 80 meshes, 6.0 parts of white sugar, 1.0 parts of monosodium glutamate, add 47.0 parts of enzymatic shrimp powder, 0.7 parts of nucleotide disodium, 4.0 parts of shallot powder, 3.5 parts of ginger powder, white pepper Mix 3.0 parts of garlic powder, 3.0 parts of garlic powder, 7.0 part...

Embodiment 3

[0035] Thaw the frozen shrimp until there are no obvious lumps, remove the foreign matter, wash with water, mince, dilute with water to a substrate concentration of 12.5%, add papain with a weight of 0.3% of the leftover raw material, under the condition of pH value 7 and temperature 52°C Enzymolysis for 5 hours, heating to 90°C for 30 minutes to inactivate the enzyme, filtering through a 60-mesh screen, vacuum-concentrating the enzymolysis solution to a solid content of 60%, and spraying under the conditions of an inlet air temperature of 170°C and an outlet air temperature of 90°C Dried to obtain enzymatic hydrolysis type shrimp powder for subsequent use. Take 16.0 parts of edible salt, 6.0 parts of white sugar, and 8.0 parts of monosodium glutamate that are crushed to 100 meshes, add 48.0 parts of enzymatic shrimp powder, 0.8 parts of nucleotide disodium, 3.5 parts of shallot powder, 4.5 parts of ginger powder, black pepper Mix 3.5 parts of garlic powder, 3.0 parts of garli...

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

No PUM Login to View More

Abstract

The invention discloses a granular type flavoring prepared from shrimp and a preparation method of the flavoring. The flavoring is prepared from the raw materials in parts by weight: 40.0-48.0 parts of enzymolysis type shrimp meal, 16.0-20.0 parts of edible salt, 6.0-8.0 parts of white granulated sugar, 0.7-0.9 parts of nucleotide disodium, 8.0-10.0 parts of monosodium glutamate, 3.0-4.0 parts of shallot powder, 3.5-5.5 parts of ginger powder, 3.0-4.0 parts of pepper, 2.5-3.5 parts of garlic powder, 4.3-9.1 parts of maltodextrin or / and 0.5-3.8 parts of fructo-oligosaccharide. The preparation method comprises the steps of: based on shrimp processing waste shrimp head or low-value shrimp as the raw material, treating the raw material with a biological enzymolysis technique to obtain the enzymolysis type shrimp meal, mixing with other auxiliary materials, granulating and drying to prepare the granular type flavoring product prepared from shrimp. According to the invention, the product is pink fine granules, and is seductive in appearance and fresh and delicious in flavor, and is easily dissolved in water; the added fructo-oligosaccharide can promote the absorption of mineral matters, synthesis of nutrient substances and absorption of the nutrient substances; and the product is convenient for carrying and storage, is suitable to be added to various foods, in particular to soup for flavoring, and has better economic benefits and social benefits.

Description

technical field [0001] The invention relates to a granular shrimp-made seasoning and a preparation method thereof, belonging to the technical field of comprehensive utilization of shrimp leftovers and the technical field of food additives. Background technique [0002] my country is a large fishery country, and the output of aquatic products ranks first in the world, maintaining a momentum of rapid growth. In the processing and production of aquatic products in our country, a large amount of leftovers are produced, which are generally processed into feed, and sometimes discarded to cause ecological environment pollution. Shrimp head is rich in protein, magnesium, phosphorus, calcium, vitamin A and vitamin E and other nutrients. Shrimp head protein has high nutritional value, and the quality of essential amino acids accounts for about 41% of the total amino acids. The umami-tasting amino acids in the shrimp head, such as aspartic acid and glutamic acid, are high in content,...

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): A23L1/226A23L1/09A23L27/20
Inventor 陈军何洁覃志贵黄武强
Owner 广西轻工业科学技术研究院有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com