A kind of preparation method of fish maw seafood seasoning

A seafood seasoning and swim bladder technology, which is applied in the field of seasoning or flavoring agents or condiments, can solve problems such as troublesome eating, easy loss of nutrition, and single swim bladder products

Active Publication Date: 2016-08-24
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 deficiencies in the prior art that swim bladder products are single, eating is troublesome, and high-temperature treatment is easy to lose nutrients, the present invention provides a method for preparing swim bladder seafood seasoning with reasonable process, easy operation and short preparation time. The fish maw seafood seasoning has a strong natural seafood flavor, rich and thick aroma, high nutritional value, easy to digest and absorb by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of fish maw seafood seasoning, through the following process steps:

[0027] (1) Selection and processing of raw materials

[0028] Select dried fish maw without pests and mildew as the raw material, wash it and break it into small pieces for later use;

[0029] (2), soaking, ultrasonic treatment

[0030] 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 45 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;

[0031] (3), pulping

[0032] Weighing the swim bladder after ultrasonic treatment in step (2) and sending it into a high-speed tissue masher, then adding water 20 times the weight of the swim bladder, controlling the rotating speed to 12000rpm, smashing and beating for 6 minutes, to obtain the swim bladder slurry;

[0033] (4), enzymatic ...

Embodiment 2

[0045] A preparation method of fish maw seafood seasoning, through the following process steps:

[0046] (1) Selection and processing of raw materials

[0047] Select dry swim bladders free from insect pests and mildew as raw materials, wash and carry out conventional crushing treatment, and set aside;

[0048] (2), soaking, ultrasonic treatment

[0049] 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;

[0050] (3), pulping

[0051] Weigh the swim bladder after the ultrasonic treatment in step (2) and send it to a high-speed tissue masher, then add water 10 times the weight of the swim bladder, control the rotating speed at 16000rpm, mash and beat for 10 minutes, and obtain the swim bladder slurry;

[0052] (4), enzym...

Embodiment 3

[0064] A preparation method of fish maw seafood seasoning, through the following process steps:

[0065] (1) Selection and processing of raw materials

[0066] Select dried fish maw without pests and mildew as the raw material, wash it and break it into small pieces for later use;

[0067] (2), soaking, ultrasonic treatment

[0068] 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;

[0069] (3), pulping

[0070] Weigh the swim bladder after ultrasonic treatment in step (2) and send it to a high-speed tissue masher, then add water 60 times the weight of the swim bladder, control the rotating speed at 8000rpmrpm, mash and beat for 10 minutes, and prepare the swim bladder slurry;

[0071] (4), enzymatic hydrolysis

[00...

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PUM

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Abstract

The invention relates to a method for preparing swim bladder seafood seasoning. The seasoning is prepared by implementing the following steps: taking dried swim bladder as a raw material; after washing and smashing, soaking the swim bladder, processing with ultrasonic waves and adding water to obtain swim bladder seriflux; adding papayotin into the seriflux for controlled enzymolysis; killing enzyme utilizing enzymatic liquid first and adding activated carbon for carbon removal; adding salt, gourmet powder, Disodium 5'-ribonucleotide and potassium sorbate into the filtrate obtained by filtering with filter clothaccording to certain proportion to obtain seasoning liquid; packaging the seasoning liquid into different bottles to obtain liquid state seasoning finished products or performing spray drying on the seasoning liquid to obtain powdery seasoning. The method provided by the invention is reasonable in technology, easy to control during reaction process, short in preparation time and suitable for large-scale industrialized production; the swim bladder seasoning prepared by the method is rich in natural seafood flavor, intense in fragrance, rich in nutrition and easy to digest and absorb by human body.

Description

technical field [0001] The invention relates to a seasoning or flavoring agent or condiment, in particular to a method for preparing fish maw and 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; and now Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. Along with the raising of living standard, everyone not only requires to improve taste, but also can increase nutrition to the use of seasoning, so nutritious natural seasoning becomes the strong demand of people. [0003] In our country, eating fish maw has a long history. Fish maw is not only a famous feast dish, but also has considerable nourishing effect and medicinal value, such as nourishing yin and blood, stopping...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21A23L33/17A23L33/18
CPCA23L5/34A23L17/65A23L27/21A23L27/26
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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