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Umami-increasing seasoning and production process thereof

A technology for adding freshness to seasonings and manufacturing techniques, applied in the field of seasonings, can solve the problems of insufficient technical level, difficulty in carrying, and low price, and achieve the effect of strong and unique flavor, easy to carry, and wide range of uses

Pending Publication Date: 2015-01-21
张家玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, seasonings such as scallop juice produced in the traditional way are in the form of liquids, which use scallops as the main raw material, the price is low, the product is not refined, the process is rough, and the processing technology level is not advanced enough, so the protein in the scallops cannot be extracted to the maximum extent. Nutrients such as amino acids, and the cost is high, and it is not easy to carry

Method used

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  • Umami-increasing seasoning and production process thereof

Examples

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Effect test

Embodiment 1

[0029]Embodiment 1: The natural whitebait and scallop are sorted to remove impurities, rinse and drain, take 50 kg of natural whitebait and 50 kg of scallop, add 100 kg of water, and beat with a beater. Add 0.05% fungicide to the weight of the slurry to keep fresh and preserve; then, autodissolve the fish slurry at pH 7.0 and temperature 0-4°C for 36 hours. Then, under the conditions of pH 7.0, temperature 50°C, and sodium chloride concentration 0.5%, add 0.1 kg of papain (enzyme activity 1×104u / g), 0.1 kg of compound enzyme (enzyme activity 1.2×104u / g), 0.2 kg of flavor enzyme (enzyme activity 1.2×104u / g) was enzymatically hydrolyzed for 8 hours; then at 55°C for 8 hours; finally at 60°C for 8 hours. After the above hydrolyzate was centrifuged at a high speed by a centrifuge, 0.5% β-cyclodextrin was added to boil for 6 minutes, and then 0.05% (W / V) activated carbon was added to stir and adsorb. Afterwards, filter under a filter pressure of 0.6Mpa. Then place it in a vacuum ...

Embodiment 2

[0030] Embodiment 2: Separate the natural whitebait and scallop to remove impurities, rinse and drain, take 50 kg of natural whitebait and 50 kg of scallop, add 100 kg of water, and beat with a beater. Add 0.05% fungicide by weight of the above slurry to preserve freshness and preserve; autodissolve the fish slurry at pH 7.0 and temperature 0-4°C for 36 hours. Under the conditions of pH 7.0, temperature 50°C, and sodium chloride concentration of 0.5%, add 0.1 kg of papain (enzyme activity 1×104u / g), 0.1 kg of compound enzyme (enzyme activity 1.2×104u / g), flavor enzyme 0.2 kg (enzyme activity 1.2×104u / g) was enzymatically hydrolyzed for 8 hours; then at 55°C for 8 hours; finally at 60°C for 8 hours. Centrifuge the above hydrolyzate at high speed with a centrifuge, add 1.6 kg of β-cyclodextrin and boil for 5 minutes, then add 0.4 kg of yeast powder and heat at 40°C for 30 minutes. Then filter under the pressure of 0.6Mpa. Then place it in a vacuum concentration device, contro...

Embodiment 3

[0031] Embodiment 3: The natural whitebait and scallop are sorted to remove impurities, rinse and drain, take 50 kg of natural whitebait and 50 kg of scallop, add 100 kg of water, and beat with a beater. Add 0.05% fungicide to the weight of the slurry to keep fresh and preserve; the fish slurry is autodissolved at room temperature for 8 hours at pH 7.0. Under the conditions of pH 7.0, temperature 50°C, and sodium chloride concentration 0.5%, add 0.1 kg of papain (enzyme activity 1×104u / g), 0.1 kg of compound enzyme (enzyme 1.2×104u / g), flavor enzyme 0.2 kg (enzyme activity 1.2×104u / g) for 8 hours; then at 55°C for 8 hours; finally at 60°C for 8 hours. Centrifuge the above hydrolyzate at high speed with a centrifuge, add 1.6 kg of β-cyclodextrin and boil for 5 minutes, then add 0.4 kg of yeast powder and heat at 40°C for 30 minutes. Then filter under the pressure of 0.6Mpa. Then place it in a vacuum concentration device, control the vacuum concentration pressure to 0.08MPa, ...

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Abstract

The invention discloses a umami-increasing seasoning and a production process thereof. The umami-increasing seasoning is prepared from the raw materials including natural whitebaits and scallops. The production process comprises the following steps: sorting and removing impurities; bleaching and leaching; extracting the natural whitebaits and the scallops at a weight ratio ranging from 1:1 to 5:1; adding water which is 1-5 times as much as the weight of the raw materials and pulping; and carrying out the procedures of freshness retaining and corrosion prevention, biological enzymolysis, fishy smell removal and deodorization, and purifying and concentrating to obtain the powdery umami-increasing seasoning. The weight percentages of the components are as follows: 0-12% of the water, 0-3% of sodium chloride, 8%-94% of total nitrogen and 6%-92% of amino acid nitrogen. According to the umami-increasing seasoning, nutritional substances including abundant protein, amino acids and the like in the whitebaits and the scallops are extracted to the greatest extent and are deeply converted into ocean biological resources; and the product form caters to the increasing requirement tendency of people on the umami-increasing seasoning. The produced powdery umami-increasing seasoning has rich and unique flavor and long guarantee period, is convenient to carry and has wide application.

Description

technical field [0001] The invention relates to a seasoning, in particular to a freshness-enhancing seasoning and a manufacturing process thereof. Background technique [0002] my country is a large fishery country, adjacent to the Bohai Sea, the Yellow Sea, the East China Sea, and the South China Sea. The total area of ​​the sea area is about 35.4 million square kilometers, and the inland water surface is about 17.47 million square kilometers. In 2005, the marine fish catch reached 28.38 million tons, of which 13.85 million tons were produced by mariculture, accounting for 1 / 7 of the world's fish catch. For a long time, seasonings such as scallop juice produced in the traditional way are in the form of liquids, which use scallops as the main raw material, the price is low, the product is not refined, the process is rough, and the processing technology level is not advanced enough, so the protein in the scallops cannot be extracted to the maximum extent. Nutrients such as...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/21A23L3/46A23L5/25A23L27/10A23L27/26A23L27/40
Inventor 张家玉
Owner 张家玉
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