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Broiled cuttlefish essence and preparation method thereof

A technology of fish flavor and grilled squid, which is applied in food preparation, food science, and sugar-containing food ingredients, etc., can solve the problems of large proportion of enzyme preparation cost, no comprehensive utilization, and low value, so as to enrich the source of raw materials and realize comprehensive Utilization, aroma rich and full effect

Active Publication Date: 2014-12-24
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing fish flavor reactive flavors are generally obtained by enzymolyzing fish meat with protease, adding amino acids, etc. for Maillard reaction, the aroma is real, but not rich enough, and the enzyme preparation accounts for a large proportion of the cost
[0003] Squid skin is a by-product produced when squid is processed into squid flowers, dried squid and other products. It is rich in protein, amino acids and fatty acids, but currently it is basically processed into low-value products such as feed fish meal or directly Discarded and buried, not comprehensively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 100g of squid skin, add 100g of purified water and 20g of sucrose, homogenize with a homogenizer, sterilize under high pressure, add 0.02g of Aspergillus oryzae after cooling, ferment at 30°C and 200rpm for 48h, and filter through a 80-mesh sieve after sterilization , the filtrate is squid fermentation liquid;

[0019] Take squid fermentation liquid 100g, add L-cysteine ​​5g, L-proline 1g, glycine 2g, glutamic acid 2g, aspartic acid 1g, yeast powder 0.5g, thiamine 1g, squid oil 1g, Glucose 12g, glycerin 300g, stir to make it even, adjust the pH to 6.0, react at 100°C for 4h, cool to room temperature, and obtain the reactant of grilled squid;

[0020] Take 100g of grilled squid reactants, add 8g of salt, 2g of monosodium glutamate, 0.5g of I+G, 1g of squid fragrance base, and 3g of modified starch, mix well, and grind with colloid to obtain paste roasted squid essence.

Embodiment 2

[0022] Take 100g of squid skin, add 200g of purified water and 25g of sucrose, homogenize with a homogenizer, sterilize under high pressure, add 0.03g of Aspergillus oryzae after cooling, ferment at 30°C and 200rpm for 48h, and filter through a 80-mesh sieve after sterilization , the filtrate is squid fermentation liquid;

[0023] Take squid fermented liquid 100g, add L-cysteine ​​3g, L-proline 3g, glycine 2g, glutamic acid 3g, aspartic acid 2g, yeast powder 0.6g, thiamine 3g, squid oil 2g, Xylose 15g, propylene glycol 500g, stir to make it uniform, adjust the pH to 7.5, react at 95°C for 8h, cool to room temperature, and obtain the grilled squid reactant;

[0024] Get 100g of grilled squid reactant, add 9g of salt, 3g of monosodium glutamate, 0.8g of I+G, 2g of squid fragrance base, 4g of modified starch, mix well, and grind with colloid to obtain paste roasted squid essence.

Embodiment 3

[0026] Take 100g of squid skin, add 200g of purified water and 30g of sucrose, homogenize with a homogenizer, sterilize under high pressure, add 0.1g of Aspergillus oryzae after cooling, ferment at 30°C and 200rpm for 24h, and filter through an 80-mesh sieve after sterilization , the filtrate is squid fermentation liquid;

[0027] Take squid fermented liquid 100g, add L-cysteine ​​10g, L-proline 2g, glycine 3g, glutamic acid 1g, aspartic acid 1g, yeast powder 0.5g, thiamine 2g, squid oil 3g, Glucose 5g, xylose 5g, fructose 10g, glycerin 300g, stir well, adjust the pH to 7.0, react at 120°C for 4h, cool to room temperature, and get the grilled squid reactant;

[0028] Get 100g of grilled squid reactants, add 10g of salt, 3g of monosodium glutamate, 0.6g of I+G, 2g of squid fragrance base, and 3g of modified starch, mix well, and grind with colloid to obtain paste roasted squid essence.

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Abstract

The invention discloses broiled cuttlefish essence and a preparation method thereof. The preparation method comprises the following steps: adding water and cane sugar to cuttlefish skin, homogenating and sterilizing, introducing aspergillus oryzae for fermentation, and filtering to obtain a cuttlefish fermentation liquid; adding mixed amino acids, yeast powder, thiamine and a solvent into the cuttlefish fermentation liquid, and performing thermal reaction to obtain broiled cuttlefish reactant; adding salt, gourmet powder, I+G, cuttlefish essence and modified starch into the broiled cuttlefish reactant, mixing to be uniform, and treating in a colloid mill, thereby obtaining the ointment broiled cuttlefish essence. As the natural cuttlefish skin is adopted as a raw material, the essence which is prepared by using a microorganism catalysis function and a thermal reaction technique and has the broiled cuttlefish flavor is rich and harmonious in fragrance, real and mellow in taste, and low in cost and has a large application market.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a new method for preparing grilled squid flavor by using microbial catalysis and heat reaction technology. Background technique [0002] The existing fish-flavor-responsive flavors are generally obtained by enzymolyzing fish meat with protease, adding amino acids, etc., and performing Maillard reaction. The aroma is real, but not rich enough, and the enzyme preparation accounts for a large proportion of the cost. [0003] Squid skin is a by-product produced when squid is processed into squid flowers, dried squid and other products. It is rich in protein, amino acids and fatty acids, but currently it is basically processed into low-value products such as feed fish meal or directly It is discarded and buried, and the comprehensive utilization is not well carried out. [0004] On the one hand, Aspergillus oryzae can produce complex enzymes such as protease, amylase, glucoa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/23A23L27/21A23L27/24
CPCA23L27/22A23L27/24A23V2002/00A23V2250/061A23V2250/0616A23V2250/0618A23V2250/0622A23V2250/064A23V2250/5118A23V2250/602A23V2250/606A23V2250/61A23V2250/612A23V2250/616A23V2250/638
Inventor 王婧婧
Owner 王婧婧
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