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Compound anchovy cooking liquor sauce and preparation method thereof

The technology of cooking liquid and sauce is applied in the field of anchovy cooking liquid compound sauce and its preparation, which can solve the problems of poor taste and flavor, heavy bitterness, poor food safety, etc. low cost effect

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the existing seasoning made from anchovy cooking liquid has a heavy bitter and fishy smell, poor taste and flavor, and poor food safety, and provides a sauce prepared by using anchovy cooking liquid, It is prepared from the waste liquid after cooking anchovies—anchovy cooking liquid as the main raw material. It has a small bitter smell, good taste, delicious taste, rich nutrition, good food safety and long shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (1) Preparation of anchovy cooking liquid concentrate

[0054] (1) Pre-concentration: Vacuum-concentrate the anchovy cooking liquid at 60°C and a vacuum degree of -0.07 MPa to a solid content of 10% to obtain a concentrated liquid.

[0055] (2) Fermentation: Add 1% yeast powder and 0.4% flavor protease to the concentrated liquid, and ferment at a constant temperature of 50°C for 12 hours to obtain a fermented liquid, during which time air is continuously introduced for stirring .

[0056] (3) Embedding: Add 1% β-cyclodextrin of the fermentation broth mass to the fermentation broth, embedding at a constant temperature of 65°C for 2 hours, then raise the temperature to 90°C and maintain it for 5 minutes to obtain a deodorizing liquid.

[0057] (4) Removal of heavy metals: adjust the pH of the deodorizing liquid to 6.8, add chitosan with 1% mass of the deodorizing liquid, and use ultrasonic waves with a power of 600W and a frequency of 25KHz to treat at a temperature of 8...

Embodiment 2

[0063] (1) Preparation of anchovy cooking liquid concentrate

[0064] (1) Pre-concentration: Vacuum-concentrate the anchovy cooking liquid at 70°C and vacuum degree of -0.08MPa to a solid content of 12% to obtain a concentrated liquid.

[0065] (2) Fermentation: Add 1.2% yeast powder and 0.5% flavor protease to the concentrated liquid, and ferment at a constant temperature of 55°C for 10 hours to obtain a fermented liquid, during which time air is continuously introduced for stirring .

[0066] (3) Embedding: Add 3% β-cyclodextrin of the fermentation broth to the fermentation broth, embedding at a constant temperature of 55°C for 1 hour, then raise the temperature to 100°C and maintain it for 8 minutes to obtain a deodorizing liquid.

[0067] (4) Removal of heavy metals: adjust the pH of the deodorizing liquid to 7, add chitosan with a mass of 1.5% of the deodorizing liquid, and use ultrasonic waves with a power of 400W and a frequency of 40KHz to treat it at a temperature of...

Embodiment 3

[0073] (1) Preparation of anchovy cooking liquid concentrate

[0074] (1) Pre-concentration: Vacuum-concentrate the anchovy cooking liquid at 65°C and a vacuum of -0.075 MPa to a solid content of 15% to obtain a concentrated liquid.

[0075] (2) Fermentation: Add 1.5% yeast powder and 0.3% flavor protease to the concentrated solution, and ferment at a constant temperature of 60°C for 11 hours to obtain a fermented liquid, during which time air is continuously introduced for stirring .

[0076] (3) Embedding: Add 2% β-cyclodextrin in the fermentation broth, embedding at a constant temperature of 60°C for 1.5 hours, then raise the temperature to 95°C and maintain it to obtain a deodorizing liquid.

[0077] (4) Remove heavy metals: adjust the pH of the deodorizing liquid to 6.5, add chitosan with 0.5% mass of the deodorizing liquid, and use ultrasonic waves with a power of 450W and a frequency of 30KHz to treat them at a temperature of 70°C for 20 minutes and then place them in ...

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Abstract

The invention discloses a compound anchovy cooking liquor sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The compound anchovy liquor sauce is compounded by the following components in percentage by weight: 70%-80% of concentrated anchovy cooking liquor juice, 1%-5% of citric acid, 5%-10% of soy sauce, 3%-5% of salt, 1%-5% of honey, 1%-3% of white sugar, 3%-5% of cooking wine, 0.1%-0.3% of ground cinnamon, 3%-5% of yeast extract and 0.01%-0.03% of antioxidant. The compound anchovy cooking liquor sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments and long in quality guarantee period, and is a top-grade sauce for home cooking and food refreshing. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

Description

technical field [0001] The invention relates to a condiment, in particular to an anchovy cooking liquid compound seasoning made from anchovy cooking liquid as a main raw material and a preparation method thereof. Background technique [0002] Anchovies have high nutritional value and are natural and green health products. Anchovies contain a large amount of unsaturated fatty acids such as DHA and EPA, which have special curative effects on the prevention and treatment of cardiovascular and circulatory system diseases. Therefore, anchovy’s The development and utilization has become the focus of research in the world's aquatic product processing industry. [0003] However, anchovies are small in body and high in fat content. They are not easy to survive after being caught, are extremely perishable, easy to deteriorate, difficult to keep fresh, and poor in processability. Therefore, they must be processed quickly after leaving the water. In recent years, with the improvement o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/327A23L1/015A23L27/00A23L5/20A23L17/20
Inventor 杨会成郑斌付万冬钟明杰廖妙飞周宇芳李瑞雪孟志娟
Owner ZHEJIANG MARINE DEV RES INST
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