Preparation method of seafood chicken juice seasoning

A technology for seasoning and seafood, which is applied to the preparation method and the product field prepared by the method, can solve the problems of difficulty in realizing standardization, large-scale production, industrialized production, insufficient processing rate, unstable taste, etc., and achieves improved comprehensive utilization. The effect of high level, high production efficiency and low production cost

Inactive Publication Date: 2013-12-11
烟台开发区绿源生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among marine biological resources, seafood such as fish, shrimp and shellfish is one of the most important food resources for human beings. Among them, low-value fish, shrimp and shellfish resources have not been fully utilized, and their processing rate is less than 30%. Among the processed seafood resources , leftovers such as fish bones and shrimp heads are generally used as feed, resulting in a serious waste of resources
[0003] The traditional seafood seasoning sauce is made by trimming and washing seafood, adding seasonings such as salt and spices, and adding water to make it. The prepared seafood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method for seafood (scallop) chicken sauce seasoning, comprising the steps of:

[0042] 1. Raw materials are thawed and trimmed

[0043] Use fresh or thawed chicken skeletons to remove foreign matter such as lymph, fat, and fascia on the surface; wash the scallops to remove impurities and set aside.

[0044] 2. Raw materials are deodorized

[0045] Put the thawed and trimmed raw chicken skeleton and scallops into the cleaning tank, add 2 times the water of the raw materials (the water contains 0.1% white vinegar and 0.05% white pepper powder) and soak for 25-30min, then rinse with clean water Wash, remove blood and other impurities, drain and set aside; the ratio of scallops to chicken skeleton is 1:1;

[0046] 3. Spice preparation (seasoning preparation)

[0047] Wash onion, ginger and other raw materials, and use a chopping machine to chop into particles with a diameter of 0.4-0.8cm for later use;

[0048] Soak the spices in water for 10 minutes, rem...

Embodiment 2

[0073] A preparation method for seafood (cod bone) chicken sauce seasoning, comprising the steps of:

[0074] 1. Raw materials are thawed and trimmed

[0075] Use fresh or thawed cod bones and chicken skeletons to remove foreign matter such as lymph, fat, and fascia on the surface, and wash to remove impurities before use.

[0076] 2. Raw materials are deodorized

[0077] Put the cleaned raw materials into the cleaning tank, add water twice as much as the raw materials (the water contains 0.1% white vinegar and 0.05% white pepper powder) and soak for 25-30min, then wash with clean water to remove congestion and other Impurities, drain and set aside. The ratio of cod bone to chicken bone is 2:1.

[0078] 3. Seasoning preparation

[0079] Clean raw materials such as green onion and ginger, and use a chopping machine to chop into particles with a diameter of 0.4 to 0.8 cm for later use.

[0080] Soak the spices in water for 10 minutes, remove and pack into bags for later use...

Embodiment 3

[0105] A preparation method of seafood chicken sauce condiment, wherein:

[0106] The raw materials are shrimp and chicken, and the ratio of the shrimp to the chicken is 1.5:1;

[0107] The spices are composed of the following raw materials in parts by mass: 5 parts of white cardamom, 18 parts of Angelica dahurica, 7 parts of Piper, 14 parts of tangerine peel, 10 parts of licorice, 11 parts of cinnamon, 9 parts of galangal, 5 parts of amomum, 10 parts of Kaempferen 11 parts of Hawthorn and 30 parts of Lemongrass.

[0108] The mass fraction of the primary soybean oil is 250, green onion 40, ginger 80, and spices 100. The ratio of raw material to water is 1:1.2, and the ratio of raw material to enzyme is 100:2.

[0109] The mass parts of each substance added in the homogenization process are as follows: 900 parts of concentrated feed liquid, 110 parts of table salt, 110 parts of white granulated sugar, 76 parts of monosodium glutamate, 4 parts of I+G, 3 parts of scallops, 1 pa...

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Abstract

The invention discloses a preparation method of seafood chicken juice seasoning. The preparation method comprises the following steps of (1) pretreating raw materials, namely shaping, deodorizing and cleaning seafood and chicken meat or seafood and chicken bones which serve as raw materials; (2) treating spices, namely putting the spices, shallots and gingers into oil for frying; (3) boiling the raw materials, namely boiling the pretreated raw materials and the spices; (4) performing hydrolysis, namely adding protease for hydrolysis, and then performing enzyme deactivation and cooling; (5) performing aftertreatment, namely filtering, concentrating, adding auxiliary materials to mix, homogenizing and packaging to obtain a product. Compared with a conventional soup boiling method, the preparation method disclosed by the invention has the advantages that the spice utilization rate is high, and the using amount of the spices is only 10-30 percent of that of the spices used in the conventional method; the energy consumption is reduced and only accounts for 40-50 percent of that of the conventional method; the protease hydrolysis is full, so that effective constituents such as amino acid and nucleotide can be fully dissolved out, no waste marinade is discharged, and the pollution to the environment is avoided.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a preparation method of seafood chicken sauce seasoning and products prepared by the method. Background technique [0002] Seafood seasoning sauce and chicken sauce are traditional condiments in my country, which are deeply loved by consumers from all over the world. At present, my country is the world's largest producer of meat products, and the output of aquatic products and chicken products both ranks first in the world, and there are a lot of resources that can be used. Among marine biological resources, seafood such as fish, shrimp and shellfish is one of the most important food resources for human beings. Among them, low-value fish, shrimp and shellfish resources have not been fully utilized, and their processing rate is less than 30%. Among the processed seafood resources , Leftovers such as fish bones and shrimp heads are generally put in as feed, causing serious wast...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 王芳
Owner 烟台开发区绿源生物工程有限公司
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