Composite seafood soup blend and preparation method thereof

A technology of seafood soup and stock, which is applied in food preparation, sugar-containing food ingredients, and the functions of food ingredients. The effect of high yield

Active Publication Date: 2014-03-05
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the above, it can be seen that the current research is mostly focused on using a single clam or scallop as a raw material to prepare seasonings, and some compound seafood soups do not involve clams and scallops.
At present, there are few studies on instant compound seafood soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Take fresh and live square clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid in a mass ratio of 1:1.

[0074] Take 500g each of the homogenate of clam and scallop, add 0.3% neutral protease at pH 7.0 for 3h at 45°C, inactivate the enzyme at 95°C for 10min and cool to room temperature. Add 0.3% compound flavor protease at pH 5.0 to hydrolyze at 50°C for 3h, inactivate the enzyme at 100°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 4% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. 30% clam extract, 13% scallop extract, 5% shrimp powder, 30% modified starch, 7% salt, 0.4% disodium succinate, 7% monosodium glutamate, 0.5% disodium 5′-flavored nucleotide , 2% dehydrated diced carrot, 4% dehydrated green onion powder, 1% white pepper powder, 0.1% citr...

Embodiment 2

[0076] Take fresh clams and scallops, wash them with tap water after cleaning and spitting out sand, add water to cook separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:5.

[0077] Take 500g each of the homogenate of clam and scallop, add 0.5% neutral protease at pH 7.5 for 5h at 45°C, inactivate the enzyme at 100°C for 10min and cool to room temperature. Add 0.5% compound flavor protease at pH 7.0 for enzymolysis at 50°C for 5h, inactivate the enzyme at 95°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 6% β-cyclodextrin to the supernatant and homogenize it, spray dry and compound. Four-cornered clam extract 10%, scallop extract 11.3%, shrimp powder 10%, modified starch 50%, salt 5%, disodium succinate 0.5%, monosodium glutamate 5%, 5′-taste nucleotide disodium 1% , 3% dehydrated diced carrot, 2% dehydrated green onion powder, 2% white pepper powder...

Embodiment 3

[0079] Take fresh clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:3.

[0080] Take 500g each of the homogenate of clam and scallop, add 0.4% neutral protease at pH 5.5 for 4h at 45°C, inactivate the enzyme at 98°C for 10min and cool to room temperature. Add 0.4% compound flavor protease at pH 6.0 to hydrolyze at 50°C for 4h, inactivate the enzyme at 98°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 5% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. Four-cornered clam extract 20%, scallop extract 11.6%, shrimp powder 8%, modified starch 40%, salt 6%, disodium succinate 0.45%, monosodium glutamate 6%, 5′-taste nucleotide disodium 0.8% , dehydrated diced carrot 2.5%, dehydrated green onion powder 3%, white pepper powder 1.5%, citric a...

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PUM

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Abstract

The invention relates to the field of marine product processing, and aims to provide a composite seafood soup blend which is convenient for eating and absorption and used for nutrition, health care and seasoning, and a preparation method thereof. The composite seafood soup blend is prepared by proportionally blending mactra veneriformis extract, scallop extract, shrimp meal, modified starch, table salt, disodium succinate, monosodium glutamate, disodium 5'-ribonucleotide, dehydrated diced carrot, dehydrated shallot powder, white pepper powder, citric acid and the like. The mactra veneriformis or scallop extract is prepared by carrying out enzymolysis on cooking liquor and mactra veneriformis flesh or scallop flesh and spray drying, so that the problem of pollution caused by the mactra veneriformis juice and scallop juice waste is avoided, and the flavor of the composite seafood soup blend is more plump. The composite seafood soup blend contains rich active peptides, amino acids, nucleotides and minor elements, and has the health-care function.

Description

technical field [0001] The invention belongs to the field of seafood processing, in particular to a composite seafood soup stock and a preparation method thereof. Background technique [0002] Square Clams ( Mactra Veneriformis ) commonly known as the white clam, belongs to the clams ( Lamelli branchia )Euplopalmus ( Eulamelli branchia ) Clamidae (Mactridae ) clam ( Mactra ), is a common benthic low-value economic shellfish, widely distributed in the north and south coastal areas of my country. The four-cornered clam has high yield, delicious taste, rich in protein, calcium, phosphorus, iron, iodine and other nutrients. . [0003] At present, most of the coastal tidal flat shellfish in Jinzhou City, Liaoning Province are sold fresh, and the processing utilization rate is low. The invention uses four-cornered clams and several kinds of shellfish with relatively high output in coastal tidal flats of Liaoning Province as raw materials, and has low price and wide sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/33A23L1/333A23L23/10A23L17/40A23L17/50
CPCA23L5/25A23L17/40A23L17/50A23L23/10A23L33/10A23V2002/00A23V2200/30A23V2200/15A23V2250/2042A23V2250/5114A23V2250/61A23V2250/032
Inventor 励建荣高郡焕李学鹏陈桂芳仪淑敏董志俭李婷婷高艳蕾
Owner BOHAI UNIV
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