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Microwave Extraction Method of Canned Fish Flavoring Liquid

A technology for seasoning liquid and canned fish, which is applied to the field of microwave extraction of canned fish seasoning liquid, can solve the problems of inconvenient use, difficult to assemble in ordinary households, nourishing and delicious effects of canned fish, etc., and achieves the effect of rich aroma.

Active Publication Date: 2016-04-27
广州鹰金钱食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese herbal medicines and seasonings have become common cooking ingredients, but it is difficult for ordinary families to prepare them, and it is inconvenient to use
Now canned fish is very common in the market, but the nourishing and delicious effects of the current canned fish are not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A microwave extraction method for canned fish seasoning liquid, comprising the following steps:

[0018] 1) The selected parts by weight are 5 parts of star anise, 4 parts of peppercorns, 2 parts of fennel, 2 parts of cloves, 1 part of licorice, 1 part of Angelica dahurica, 1 part of fragrant leaves, 1 part of Piper dial, 1.5 parts of cinnamon, 0.75 parts of kaempferia, woody 0.75 parts, 0.75 parts of sand ginger, 3 parts of hawthorn, 3 parts of pepper, mixed and ground to 150 mesh;

[0019] 2) The ground mixed powder is evenly divided into four parts, and 20 times of ethanol is added to each part to stir well, and stirred in four microwave extraction devices with microwave power of 600w in A, B, C and D respectively, and the extraction time is respectively 1min, 2min, 3min, 4min, the extraction temperature is 75°C;

[0020] 3) Filter the solution in microwave extraction device D to obtain filtrate d, and add filtrate d to microwave extraction device C to continue micr...

Embodiment 2

[0025] A microwave extraction method for canned fish seasoning liquid, comprising the following steps:

[0026] 1) The selected weight parts are 5 parts of star anise, 5 parts of pepper, 2 parts of fennel, 2 parts of clove, 2 parts of licorice, 1.5 parts of Angelica dahurica, 1.5 parts of bay leaves, 1.5 parts of Piper dial, 1.5 parts of cinnamon, 0.75 parts of kaempferia, woody 0.75 parts, 0.75 parts of sand ginger, 3 parts of hawthorn, 3 parts of pepper, mixed and ground to 150 mesh;

[0027] 2) The ground mixed powder is evenly divided into four parts, and 20 times of distilled water is added to each part and stirred evenly, and stirred in four microwave extraction devices with microwave power of 600w in A, B, C and D respectively, and the extraction time is respectively 1min, 2min, 3min, 4min, the extraction temperature is 95°C;

[0028] 3) Filter the solution in microwave extraction device D to obtain filtrate d, and add filtrate d to microwave extraction device C to con...

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PUM

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Abstract

The invention discloses a microwave extraction method of canned fish seasoning liquid, which comprises the following steps of mixing the following components in parts by weight: 1-5 parts of anise, 1-5 parts of pepper, 1-2 parts of fennel, 1-2 parts of clove, 1-2 parts of liquorice, 0.5-1.5 parts of radix angelicae, 0.5-1.5 parts of bay leaves, 0.5-1.5 parts of Bibo, 0.5-1.5 parts of cortex cinnamomi, 0.25-0.75 part of rhizoma kaempferiae, 0.25-0.75 part of radix aucklandiae, 0.25-0.75 part of kaempferia galangal, 0-3 parts of hawthorn and 0-3 parts of black pepper; grinding; and performing microwave extraction to obtain the canned fish seasoning liquid. According to the method disclosed by the invention, by adopting a microwave dynamic circulating reverse flow method to extract active ingredients in a Chinese herbal medicine, the prepared canned fish seasoning liquid integrates the essences of multiple traditional Chinese medicines, and has good nourishing and seasoning functions; and moreover, the canned fish seasoning liquid has a strong, pure and lasting aroma, and has the functions of strengthening the spleen and promoting appetite, removing the mutton smell and improving freshness and eliminating fishy smell and peculiar smell.

Description

technical field [0001] The invention relates to a preparation method of seasoning liquid, in particular to a microwave extraction method of canned fish seasoning liquid. Background technique [0002] In the prior art, with the improvement of people's living standards, people have higher and higher requirements for the color, aroma and taste of food, and seasonings such as soy sauce, vinegar, monosodium glutamate and chicken essence on the market cannot meet people's needs gradually. Require. Nutritious and delicious are the fashion of cooking. Traditional Chinese medicinal materials and seasonings have become common ingredients for cooking, but it is difficult for ordinary families to prepare them, and it is inconvenient to use them. Canned fish is very common in the market now, but the nourishing and delicious effects of present canned fish are not ideal. Contents of the invention [0003] The object of the present invention is to provide a microwave extraction method ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/00
Inventor 王莉嫦韦健邱丽梅唐华
Owner 广州鹰金钱食品集团有限公司
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