A kind of preparation method of aromatic flavor seafood seasoning

A seafood seasoning and flavor technology, applied in multi-step food processing, food ultrasonic treatment, food drying and other directions, can solve the problems of few nutrients and single taste, etc.

Active Publication Date: 2016-02-03
威海市桢昊生物技术有限公司
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of single seasoning and few nutritional components in the prior art, the present invention provides a method for preparing aromatic flavor seafood seasoning with reasonable process, easy operation and scientific material selection; the aromatic flavor seafood seasoning prepared by this method Seafood seasoning is aromatic, nutritious, and seafood flavor is outstanding

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of aromatic flavor seafood seasoning, through the following process steps:

[0031] (1) Selection and processing of raw materials

[0032] Select dried fish maw without pests and mildew as the raw material, wash it and break it into small pieces for later use;

[0033] Select commercially available qualified reducing sugar, ginger powder, vitamin B1, five-spice powder for subsequent use, wherein the degree of pulverization of the five-spice powder and ginger powder is 10 orders;

[0034] (2), soaking, ultrasonic treatment

[0035] Soak the dried swim bladder after crushing in step (1) with drinking water for 10 minutes, remove it, drain the water, and ultrasonically treat it for 30 minutes; wherein, the amount of drinking water is 5 times the weight of the dried swim bladder ; The ultrasonic intensity is controlled at 750 watts / liter;

[0036] (3), pulping

[0037] Weigh the swim bladder after ultrasonic treatment in step (2) and send it into th...

Embodiment 2

[0052] A preparation method of aromatic flavor seafood seasoning, through the following process steps:

[0053] (1) Selection and processing of raw materials

[0054] Select dry swim bladders free from insect pests and mildew as raw materials, wash and carry out conventional crushing treatment, and set aside;

[0055] Select commercially available qualified reducing sugar, ginger powder, vitamin B1, five-spice powder, wherein the degree of pulverization of five-spice powder and ginger powder is 15 orders, for subsequent use;

[0056] (2), soaking, ultrasonic treatment

[0057] Soak the dried swim bladder after crushing in step (1) with drinking water for 5 minutes, remove it, drain the water, and ultrasonically treat it for 80 minutes; wherein, the amount of drinking water is 3 times the weight of the dried swim bladder ; The ultrasonic intensity is controlled at 800 watts / liter;

[0058] (3), pulping

[0059] Weigh the swim bladder after the ultrasonic treatment in step (...

Embodiment 3

[0074] A preparation method of aromatic flavor seafood seasoning, through the following process steps:

[0075] (1) Selection and processing of raw materials

[0076] Select dry swim bladders free from insect pests and mildew as raw materials, wash and carry out conventional crushing treatment, and set aside;

[0077] Select commercially available qualified reducing sugar, ginger powder, vitamin B1, five-spice powder, wherein the degree of crushing of five-spice powder and ginger powder is 20 orders, and set aside;

[0078] (2), soaking, ultrasonic treatment

[0079] Soak the dried swim bladder after crushing in step (1) with drinking water for 50 minutes, remove it, drain the water, and ultrasonically treat it for 10 minutes; wherein, the amount of drinking water is 8 times the weight of the dried swim bladder ; The ultrasonic intensity is controlled at 700 watts / liter;

[0080] (3), pulping

[0081] Weigh the swim bladder after the ultrasonic treatment in step (2) and se...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a preparation method of seafood seasoning with aromatic flavor, which comprises the following steps of selecting dried swim bladder as raw material, soaking it in water after cleaning and crushing, and then treating it with ultrasonic waves, adding water to make slurry; , add activated carbon to decarbonize, and filter to obtain an enzymatic filtrate; add ginger powder, reducing sugar, vitamin B1, and five-spice powder to a reaction kettle, add water, heat and extract, cool down, and centrifugally filter to obtain a flavor liquid; mix the enzymolysis filtrate with the flavor liquid Then add monosodium glutamate, salt, taste nucleotide disodium, and potassium sorbate for deployment to obtain a seasoning liquid; the seasoning liquid is packaged in separate bottles to obtain a liquid aromatic flavor seafood seasoning product or the seasoning liquid is spray-dried to obtain a powdery aromatic flavor Seasoning for seafood. The preparation method of the invention has reasonable technology, controllable operation, scientific material selection and short preparation time. The seasoning prepared by the preparation method has strong five-spice flavor, natural seafood taste, strong fragrance, rich nutrition and easy digestion and absorption by human body.

Description

technical field [0001] The invention relates to a seasoning or flavor enhancer or condiment, in particular to a preparation method of aromatic flavor seafood seasoning. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of technical means, most of them are natural seasonings, such as: salt, soybean oil, sugar, star anise; nowadays, Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. But all existing seasonings have the shortcomings of single taste and few nutritional components. [0003] With the improvement of people's living standards, people are more and more particular about the taste of food. Delicious delicacies and seasonings with richer nutrients are loved by people. It provides a full-tasting, nutritious and outstanding flavor with aromatic flavor. Seafood seasoning is the strong dem...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26A23L27/00
CPCA23L5/25A23L5/273A23L17/65A23L17/70A23L27/14A23L27/26A23V2002/00A23V2300/38A23V2300/10A23V2300/48A23V2250/7042
Inventor 倪海平杨众唐茂林唐严芳
Owner 威海市桢昊生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap