Shrimp flavor essence for frozen conditioning foods and preparation method thereof

A technology of frozen conditioning and food, applied in the field of shrimp flavor essence and its preparation, shrimp flavor essence for frozen conditioning food and its preparation, to achieve the effect of good seafood flavor, mellow flavor, and quick heating

Inactive Publication Date: 2013-03-27
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the development prospect of frozen prepared food, and there is no special flavor for the production of frozen prepared food at present, it is of great significance to develop the special flavor for frozen prepared food

Method used

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  • Shrimp flavor essence for frozen conditioning foods and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0022] A shrimp flavor essence for frozen prepared food, which consists of the following components:

[0023] Shrimp head enzymatic solution 100 parts; salt is 4.0% of the weight of the shrimp head enzymatic solution, arginine is 0.2% of the weight of the shrimp head enzymatic solution, white sugar is 1.0% of the weight of the shrimp head enzymatic solution, monosodium glutamate is shrimp 1.0% of the weight of the head enzymatic solution, I+G is 0.1% of the weight of the shrimp head enzymatic solution, glucose is 2.0% of the weight of the shrimp head enzymatic solution, xylose is 0.5% of the weight of the shrimp head enzymatic solution, glycine is 0.50% of the weight of the shrimp head enzymatic solution, taurine is 0.1% of the weight of the shrimp head enzymatic solution, yeast paste is 0.5% of the weight of the shrimp head enzymatic solution, modified starch is 3.0% of the weight of the shrimp head enzymatic solution, Xanthan gum is 0.05% of the weight of the shrimp head enz...

Embodiment 2

[0033] A shrimp flavor essence for frozen prepared food, which consists of the following components:

[0034] Shrimp head enzymatic solution 100 parts; salt is 6.0% of the weight of the shrimp head enzymatic solution, arginine is 0.22% of the weight of the shrimp head enzymatic solution, white sugar is 1.5% of the weight of the shrimp head enzymatic solution, monosodium glutamate is shrimp 1.5% of the weight of the head enzymatic solution, I+G is 0.2% of the weight of the shrimp head enzymatic solution, glucose is 3.0% of the weight of the shrimp head enzymatic solution, xylose is 0.8% of the weight of the shrimp head enzymatic solution, glycine is 0.80% of the weight of the shrimp head enzymatic solution, taurine is 0.15% of the weight of the shrimp head enzymatic solution, yeast paste is 0.8% of the weight of the shrimp head enzymatic solution, modified starch is 4.0% of the weight of the shrimp head enzymatic solution, Xanthan gum is 0.08% of the weight of the shrimp head e...

Embodiment 3

[0044] A shrimp flavor essence for frozen prepared food, which consists of the following components:

[0045]Shrimp head enzymatic solution 100 parts; salt is 8.0% of the weight of the shrimp head enzymatic solution, arginine is 0.25% of the weight of the shrimp head enzymatic solution, white sugar is 2.00% of the weight of the shrimp head enzymatic solution, monosodium glutamate is shrimp 2.0% of the weight of the shrimp head enzymatic solution, I+G is 0.30% of the weight of the shrimp head enzymatic solution, glucose is 4.0% of the weight of the shrimp head enzymatic solution, xylose is 1.0% of the weight of the shrimp head enzymatic solution, glycine is 1.0% of the weight of the shrimp head enzymatic solution, taurine is 0.20% of the weight of the shrimp head enzymatic solution, yeast paste is 1.0% of the weight of the shrimp head enzymatic solution, modified starch is 6.0% of the weight of the shrimp head enzymatic solution, Xanthan gum is 0.1% of the weight of the shrimp ...

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Abstract

The invention relates to shrimp flavor essence for frozen conditioning foods and a preparation method thereof and belongs to the technical field of production of the frozen conditioning foods. The essence is composed of shrimp head enzymatic hydrolysate, salt, arginine, white granulated sugar, monosodium glutamate, I+G, glucose, xylose, glycine, taurine, yeast extract, modified starch and xanthan gum. The preparation method comprises using water of 0-10 DEG C to rinse shrimp heads, performing blanching in boiling water, then performing pulping and enzymolysis filter pressing to obtain the shrimp head enzymatic hydrolysate, adding the ingredients into the enzymatic hydrolysate according to the product formula, mixing evenly, adopting a microwave heating method to heat the shrimp flavor essence, performing quantitative filling, inspection and encasement. A product in which the essence is adopted is rich in shrimp flavor after heating, has good seafood flavor, is mellow in flavor, and meets the development requirements of the food industry.

Description

technical field [0001] The invention relates to a shrimp-flavored essence and a preparation method thereof, in particular to a shrimp-flavored essence for frozen prepared food and a preparation method thereof, belonging to the technical field of frozen food seasoning. Background technique [0002] At present, in the processing of aquatic products, most of the shrimp-flavored essences added to frozen prepared foods such as shrimp balls and shrimp sausages undergo the Maillard aroma-enhancing reaction to achieve the best flavor of the essence, and are only suitable for instant food and other general foods. Flavor enhancement, but for shrimp frozen conditioning food, because most of the products are eaten after a certain heating treatment, the original best flavor when adding it has changed after heating, and the ideal quality cannot be achieved. [0003] This is because the research on salty flavors mainly focuses on the preparation method and seasoning formula, and there are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
Inventor 解万翠杨锡洪吉宏武张丽凤田利利
Owner GUANGDONG OCEAN UNIVERSITY
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