A clam-flavored seasoning soup cube and preparation method thereof

A technology for seasoning soup and clam flavor, which is applied in the field of condiments, can solve the problems of little deep processing, etc., and achieve the effect of improving flavor and simple process

Active Publication Date: 2017-03-08
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization of clams in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of monosodium glutamate. The requirements are getting higher and higher, hoping that it can be more nutritious and healthy while seasoning, and have more characteristic taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of clam flavor seasoning soup block, comprise main seasoning and palm oil, wherein main seasoning comprises the component of following percentage by weight: clam flavor solid powder 80%, minced clam meat 20%; The addition of palm oil It is 20g / 100g clam-flavored solid powder;

[0015] Wherein, the clam-flavored solid powder includes the following components by weight percentage: 20% sodium glutamate, 30% salt, 1% scallop, 1% I+G, and the rest is clam-flavored base material.

[0016] The preparation method of above-mentioned clam flavor seasoning soup block is as follows:

[0017] (1) Pretreatment: Select fresh clams, clean them with sand, open their shells and grill the meat, add cooking wine, green onions, ginger, and water and boil for 10 minutes, then smash the cooked meat and soup into clam pulp; take part of the clam pulp The minced clam meat is obtained by freeze-drying; wherein the weight ratio of cooking wine, green onions, ginger, water an...

Embodiment 2

[0024] Embodiment 2: a kind of clam flavor seasoning soup block, comprise main seasoning and palm oil, wherein main seasoning comprises the component of following percentage by weight: clam flavor solid powder 70%, minced clam meat 30%; The addition of palm oil 15g / 100g clam-flavored solid powder;

[0025] Wherein, the clam-flavored solid powder includes the following components by weight percentage: 40% sodium glutamate, 10% salt, 2% scallops, 0.5% I+G, and the rest is clam-flavored base material.

[0026] The preparation method of above-mentioned clam flavor seasoning soup block is as follows:

[0027] (1) Pretreatment: Select fresh clams, clean them with sand, open their shells and grill the meat, add cooking wine, green onions, ginger, and water and boil for 10 minutes, then smash the cooked meat and soup into clam pulp; take part of the clam pulp The minced clam meat is obtained by freeze-drying; wherein the weight ratio of cooking wine, green onions, ginger, water and c...

Embodiment 3

[0031] Embodiment 3: basically the same as Embodiment 1, the difference is:

[0032] A clam-flavored seasoning soup block is characterized in that it includes main seasoning and palm oil, wherein the main seasoning includes the following components in weight percentage: 90% clam-flavored solid powder, 10% clam minced meat; the amount of palm oil added It is 30g / 100g clam-flavored solid powder.

[0033] The steps of the Maillard reaction are: add 3.5% glucose, 0.6% glycine, 0.6% alanine, 0.4% ascorbic acid, 0.6% taurine to the enzymatic hydrolysis solution, and maillard reaction at 115 °C for 30 min , centrifuge the Maillard reaction solution to obtain the supernatant, concentrate the supernatant at 90-100°C to a slurry, and freeze-dry to obtain the Maillard reaction powder; 1:1 mix to get a clam flavor base.

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PUM

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Abstract

The invention discloses a clam-flavor seasoning soup block and a preparation method thereof. The clam-flavor seasoning soup block comprises a main seasoning and palm oil, wherein the main seasoning comprises 70%-90% of clam-flavor solid powder and the balance of minced clam meat; 15g-30g of palm oil is added when 100g of clam-flavor solid powder is added. The preparation method comprises the following steps: firstly preparing clam pulp, then freeze-drying partial clam pulp to obtain the minced clam meat, carrying out biological enzymolysis on the residual clam pulp, concentrating and freeze-drying supernate after the enzymolysis to obtain enzymolysis freeze-dried powder, carrying out Maillard reaction on precipitates to obtain Maillard reaction powder, and mixing the Maillard reaction powder with the enzymolysis freeze-dried powder; preparing the clam-flavor solid powder according to the formula, and uniformly stirring and pressing the clam-flavor solid powder, the minced clam meat and the palm oil, so as to obtain the clam-flavor seasoning soup block. The clam-flavor seasoning soup block can resist high temperature cooking, is suitable for preparing multiple kinds of soup. According to the preparation method, biological enzymolysis is combined with the Maillard reaction, so that fresh flavor components in the clam are adequately extracted; the clam-flavor seasoning soup block is rich in protein and amino acid, and flavors of products can be improved.

Description

technical field [0001] The invention relates to a condiment, in particular to a nutritious and delicious solid clam-flavored seasoning soup made from clams and a preparation method thereof. Background technique [0002] Clam is a high-protein seafood, rich in various flavor substances, tender and delicious, and is a special seafood product that people love. The utilization of clams in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of monosodium glutamate. The requirements are getting higher and higher, and it is hoped that it can be more nutritious and healthy while seasoning, and have a more distinctive taste. Contents of the invention [0003] In order to increase the nutritional content and characteristic taste of the condiment and make the condiment a nutrient source in food, the object of the present inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26A23L27/22A23L23/10
Inventor 许正宏史劲松龚劲松许泓瑜陆震鸣窦文芳余永建朱胜虎王婷婷
Owner JIANGNAN UNIV
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