A kind of preparation method of spicy seafood seasoning

A technology of seafood seasoning and seafood seasoning, which is applied in the field of seasoning or flavor enhancer or condiment, and can solve the problems of few nutrients and single taste

Active Publication Date: 2016-08-17
威海市桢昊生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing seasonings with single taste and few nutritional components, the invention provides a method for preparing spicy seafood seasoning with reasonable process, easy operation and scientific material selection; the spicy seafood seasoning prepared by this method tastes Spicy, nutritious, outstanding seafood flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of spicy 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] Choose commercially available qualified chili powder, Chinese prickly ash powder, ginger powder, for subsequent use; Wherein, the pulverization degree of chili powder, Chinese prickly ash powder, 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 30 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 a ...

Embodiment 2

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

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

[0054] Select the dried fish maw without pests and mildew as the raw material, wash it, break it into blocks, and set it aside;

[0055] Choose commercially available qualified chili powder, Chinese prickly ash powder, ginger powder, for subsequent use; Wherein, the pulverization degree of chili powder, Chinese prickly ash powder, ginger powder is 20 orders;

[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 8 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 ultrasonic treatment in step (2) and send it into a hig...

Embodiment 3

[0074] A preparation method of spicy 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] Choose commercially available qualified chili powder, Chinese prickly ash powder, ginger powder, for subsequent use; Wherein, the pulverization degree of chili powder, Chinese prickly ash powder, ginger powder is 30 orders;

[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 3 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 ultrasonic treatment in step (...

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PUM

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Abstract

The invention relates to a preparation method of spicy seafood seasoning, which comprises the steps of selecting dried fish maw as a raw material, cleaning, crushing, soaking, ultrasonic treatment, adding water to make pulp, and obtaining a slurry; adding papain to the slurry to carry out enzyme-controlled enzymolysis, After the enzyme is inactivated, add activated carbon to remove the carbon, and filter the filter cloth to obtain the enzymatic hydrolysis filtrate; put the chili powder, pepper powder, and ginger powder into the reaction kettle, add water to heat and extract, and centrifugally filter to obtain the spicy liquid; the enzymatic hydrolysis filtrate and the spicy liquid After mixing, add monosodium glutamate, salt, disodium nucleotide and potassium sorbate to prepare seasoning solution; the seasoning solution is packaged in separate bottles to obtain liquid spicy seafood seasoning or spray-dry the seasoning solution to obtain powdery spicy Seafood seasoning. The preparation method of the invention has reasonable technology, controllable reaction process operation, scientific material selection, short preparation time and is suitable for industrial production. The spicy seafood seasoning prepared by the preparation method is full of spicy and spicy, rich in seafood flavor, rich in nutrition, and easy to digest and absorb by human body.

Description

technical field [0001] The invention relates to seasoning or flavoring agent or condiment, especially a preparation method of spicy 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. Condiments containing richer nutrients are loved by people. Spicy seafood seasoning is a strong demand of the people. Contents of the invention [0004] In order to overcome the shortcomings of the existing season...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21A23L33/175A23L33/18
CPCA23L5/34A23L17/65A23L19/01A23L27/21A23L27/26
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
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