Umami enhanced-type instant seaweed soup and preparation method thereof

A fast-food, umami-flavored technology, applied in the field of umami-enhanced instant seaweed soup and its preparation, can solve the problems of slow rehydration speed, time of ten minutes or even several hours, and few types of products, so as to increase additional value, improve resource utilization, and create convenient and time-saving effects

Inactive Publication Date: 2012-10-03
NANTONG HUIHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are fewer types of related instant soup products, most of which are leek egg soup and tomato egg soup, etc., and the nutritional content and flavor cannot meet the increasingly diverse requirements of people.
At the same time, most of the seaweed products currently on the market are hot-air dried products, and the rehydration speed is slow. It often takes tens of minutes or even several hours to reach the edible rehydration leve

Method used

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  • Umami enhanced-type instant seaweed soup and preparation method thereof
  • Umami enhanced-type instant seaweed soup and preparation method thereof
  • Umami enhanced-type instant seaweed soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A umami enhanced instant seaweed soup, which contains the following components by weight percentage:

[0030]

[0031] in:

[0032] The auxiliary materials are coriander, onion and starch; the amount of coriander, onion and starch is 1:1~2:1~5 by weight;

[0033] The seasoning is table salt, seafood flavor enhancer and ginger powder; the amount of salt and ginger powder is 1:0.1~2 by weight; the amount of salt and seafood flavor enhancer (dry weight) is 1:0.5 by weight ~5.

[0034] The seafood flavor enhancer is prepared by the following method:

[0035] Take two or more seafood processing scraps of sea shrimp, shellfish, and sea fish in any proportion, mix them according to the weight ratio of scraps and water at a ratio of 1:1, homogenate, and boil for 10-15 minutes. Cool to 50°C as the enzymatic hydrolysis substrate, then add neutral protease, the amount of neutral protease is 20,000 to 40,000 enzyme activity units per kilogram of enzymatic hydrolysis substrate...

Embodiment 2

[0044] A umami enhanced instant seaweed soup, which contains the following components by weight percentage:

[0045]

[0046]

[0047] in:

[0048] The auxiliary materials are coriander, onion and starch; the amount of coriander, onion and starch is 1:1~2:1~5 by weight;

[0049] The seasoning is table salt, seafood flavor enhancer and ginger powder; the amount of salt and ginger powder is 1:0.1~2 by weight; the amount of salt and seafood flavor enhancer (dry weight) is 1:0.5 by weight ~5.

[0050] The seafood flavor enhancer is prepared by the following method:

[0051] Take two or more kinds of seafood processing scraps of sea shrimps, shellfish, and sea fish in any proportion, mix them according to the weight ratio of scraps and water at a ratio of 1:1~2, homogenate, and boil for 10~ 15min, cooled to 45~55℃ as the substrate for enzymatic hydrolysis, then added neutral protease, the amount of neutral protease was 20,000~40,000 enzyme activity units per kilogram of en...

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PUM

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Abstract

The invention belongs to the field of convenient soup-type foods, and discloses umami enhanced-type instant seaweed soup and a preparation method thereof. The seaweed soup contains laver, kelp, sea shrimp meat, eggs, auxiliary materials, flavorings and water, wherein the auxiliary materials are caraway, scallion and starch; the flavorings are edible salt, a seafood flavored enhancer and ginger powder; and the seafood flavored enhancer is obtained by mixing seafood product leftovers of sea shrimps, seashells, sea fish and the like with water to be homogenized and boiled and then to be enzymolyzed with neutral protease after being cooled. The seaweed soup is simple to produce and enhanced in seafood flavor, not only can be used as a side dish for food for a journey to be carried on and can be instantly eaten after being instantly brewed, but also can be used as a raw material for household daily soup, is convenient and time-saving and provides the instant food with high nutrition, which conforms to the modern fast-paced life, for consumers.

Description

technical field [0001] The invention belongs to the field of instant soup food, and relates to a kind of kelp, seaweed, and sea shrimp as main raw materials, using sea shrimp, sea shell, and sea fish processing waste enzymatic hydrolyzate to enhance the umami taste, and processing through vacuum freeze-drying technology Flavor enhanced instant seaweed soup and preparation method thereof. Background technique [0002] Kelp and seaweed are common edible seaweed products. Soups made from kelp and seaweed are deeply loved by people for their extremely delicious taste. Moreover, kelp and seaweed not only contain nutrients such as protein, carbohydrates, minerals, vitamins and dietary fiber, but also contain many special biologically active ingredients, such as alginic acid, seaweed polysaccharides, high unsaturated fatty acids, etc. In addition, kelp and seaweed It also contains a variety of minerals, among which iodine is the most prominent, and it is a natural iodine supplemen...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/337A23L1/29A23L23/10A23L17/60A23L33/00
Inventor 李兴民刘志忠蔡锋赵伯涛黄晓德
Owner NANTONG HUIHE FOOD
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