Preparation method of seafood seasoning

A technology for condiments and seafood, applied in the field of preparation of seafood condiments, can solve the problems of poor seasoning effect, hidden dangers to health, single ingredients, etc., and achieve the effects of better flavor, rich nutrition and good taste.

Inactive Publication Date: 2016-08-24
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As people's demand for dishes is getting higher and higher, people's changes to the taste of dishes are mostly achieved by adding condiments, but most of the existing condiments use many chemical raw materials, and long-term consumption of large amounts has certain health risks
If it is difficult to produce a better taste without adding a lot of chemical raw materials, it is difficult to meet people's needs in terms of health and taste
At present, most of the seasonings with seafood as the main material or auxiliary materials have single ingredients, single effects, and poor seasoning effects, which cannot meet people's needs for seasonings with more seasoning effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of seafood condiment comprises the following steps:

[0028] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and viscera, clean them for later use, and clean their viscera for later use;

[0029] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0030] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are placed in a 65°C oven to dry, and the dried fish bones are pulverized with a pulverizer, Pulverize particle size 120 order, obtain fishbone meal;

[0031] (4) The fish meat of anchovy, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality is mixed to obtain mixed fish meat, take 100 parts by mass of mixed fish meat, crush with a crusher, and beat with a homogenizer to mix the fish meat : The weight ratio of d...

Embodiment 2

[0041] The preparation method of seafood condiment comprises the following steps:

[0042] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and viscera, clean them for later use, and clean their viscera for later use;

[0043] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0044] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are dried in an oven at 70 ° C, and the dried fish bones are pulverized with a pulverizer, Grinding particle size 150 orders, obtains fishbone meal;

[0045] (4) The fish meat of anchovy, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality is mixed to obtain mixed fish meat, take 100 parts by mass of mixed fish meat, crush with a crusher, and beat with a homogenizer to mix the fish meat : The weight ratio of de...

Embodiment 3

[0055] The preparation method of seafood condiment comprises the following steps:

[0056] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and viscera, clean them for later use, and clean their viscera for later use;

[0057] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0058] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are placed in a 60°C oven to dry, and the dried fish bones are pulverized with a pulverizer, Pulverize particle size 130 orders, obtain fishbone meal;

[0059](4) The fish meat of anchovy, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality is mixed to obtain mixed fish meat, take 100 parts by mass of mixed fish meat, crush with a crusher, and beat with a homogenizer to mix the fish meat : The weight ratio of d...

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Abstract

The invention provides a preparation method of seafood condiment, which comprises the following steps: mixing fish meat of anchovies, balang fish, golden thread fish, anchovies, and triangular fish, beating, mixing with fish bone powder, enzymatic hydrolysis, deactivating enzymes, and making flowers Sauce, edible fungus powder; enzymatic hydrolyzate, flower sauce, and edible fungus powder are mixed, homogenized, transferred into a sealed tank, sterilized, spray-dried, and made into powder. The invention uses the enzymatic hydrolyzate of various fishes as the main raw material, mixes the flower sauce of various flowers and edible fungus powder to ferment, and the prepared seafood condiment is rich in nutrition, multi-layered in taste, has no hidden danger to health, and is suitable for public consumption.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of seafood condiment. Background technique [0002] As the human demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by the addition of condiments, but most of the existing condiments use many chemical raw materials, and there are certain health risks in long-term consumption in large quantities. If it is difficult to produce a better taste without adding a lot of chemical raw materials, it is difficult to meet people's needs in terms of health and taste. At present, most of the seasonings with seafood as the main ingredient or auxiliary materials have single ingredients, single effects, and poor seasoning effects, which cannot satisfy people's needs for seasonings with more seasoning effects. Contents of the invention [0003] The invention provides a preparation method of seafood condiment. The seafood condiment pre...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/10A23L33/00
CPCA23V2002/00
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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