Clam-flavor rice mixing condiment and preparation method thereof
A bibimbap ingredient and clam-flavored technology, which is applied in the field of condiments, can solve the problems of few deep processing, etc., and achieve the effects of low production cost, convenient eating and outstanding taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] 1. Choose fresh clams, wash them with sand, open their shells and grill the meat, add cooking wine, green onion, ginger, and water and boil for 10 minutes; take a small amount of clam meat and freeze-dry, break the remaining meat and soup into clam pulp; take a small amount of slurry Freeze-dry, add 0.4% flavor protease (based on meat weight) to the remaining part, hydrolyze at 55°C for 3 hours, and inactivate at 100°C for 10 minutes; the enzymolyzed solution is left to settle, and the supernatant is concentrated to a slurry at 100°C, and freeze-dried; Add 3.2% glucose, 0.5% glycine, 0.5% alanine, 0.3% ascorbic acid, and 0.6% taurine to the enzymolysis liquid to precipitate clam meat, and react with Maillard at 120°C for 30 minutes, and centrifuge to obtain the supernatant. Concentrate to a slurry at 100 °C and freeze-dry. Mix the enzymatic hydrolysis liquid powder and the Maillard reaction powder at a ratio of 1:1 to obtain the base material of clam nutritional seasoni...
Embodiment 2
[0024] The clam-flavored seasoning was prepared according to the method of Example 1, only the enzymolysis reaction was changed to use 0.4% neutral protease (based on meat weight), and the resulting product tasted obviously bitter and was not suitable as a seasoning.
Embodiment 3
[0026] 5. Choose fresh clams, wash them with sand, open the shells and grill the meat, add cooking wine, green onions, ginger, and water and boil for 10 minutes; take a small amount of clams and freeze-dry them, and smash the remaining meat and soup into clams pulp; Take a small amount of slurry to freeze-dry, add 0.4% flavor protease (based on meat weight) to the remaining part, hydrolyze at 55°C for 3 hours, and inactivate at 100°C for 10 minutes; Freeze dried. The ratio is calculated by weight percentage, sodium glutamate: 20%, salt: 30%, scallops: 1%, I+G: 1%, and the rest is a clam-flavored base material, which is evenly mixed. Then add minced clam meat according to 40% of the obtained powder mass. Then according to 12% of the total mass, add clam meat pieces, mix evenly to form clam bibimbap. Compared with the product of the present invention, the obtained product has only umami taste, and the special flavor of seafood is not obvious, and the fragrance is not obvious. ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com