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Sea worm seasoning and manufacturing method thereof

A production method and seasoning technology, which are applied in the directions of protein-containing food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve damage, poor taste, and loss of nutrients in sea sausage seasonings, etc. problem, to achieve the effect of ensuring the umami taste, protecting the fresh activity, and highlighting the umami taste

Inactive Publication Date: 2016-10-26
王少琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some problems in the ingredients and processing of sea sausage seasoning
[0004] In terms of ingredients, many contain chemical additives, such as sodium succinate, silicon dioxide, vitamin E, chicken powder, etc. are often added in the prior art; in terms of processing technology, traditional drying, freeze-drying, and heating methods are used to produce Nutrients of sea sausage seasoning are lost and destroyed, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In the present invention, refined salt, natural yeast extract, excellent fresh peptide, white sugar, natural HVP, allicin, cornstarch, bonito powder, and sodium glutamate are all purchased from the market.

[0027] Yeast extract is a nutritional multi-functional umami agent and flavor enhancer prepared by autolysis using baker's yeast, brewer's yeast, torula yeast, etc. It is a substance that increases the flavor of food.

[0028] Youxian peptide is a pure natural umami flavor agent without adding MSG. It is a natural seasoning. Youxian peptide is refined by core high-tech technologies such as controllable enzymatic hydrolysis, directional enrichment of umami peptides, and microbial deodorization.

[0029] Natural HVP is commonly known as hydrolyzed vegetable protein, and hydrolyzed vegetable protein liquid is the product of vegetable protein hydrolysis under the action of acid catalysis. Its constituents are mainly amino acids, so it is also called amino acid liquid. ...

Embodiment 2

[0042] The ratio of sea intestine powder in this example includes the following components by weight: 105 parts of refined salt, 30 parts of natural yeast extract, 12 parts of clam juice, 28 parts of excellent fresh peptide, 35 parts of white sugar, and 6 parts of natural HVP , 0.6 parts of allicin, 30 parts of corn starch, 18 parts of bonito powder, 12 parts of sea sausage juice, and 0.8 parts of sodium glutamate.

[0043] The preparation method and preservation method of sea intestine powder are the same as in Example 1, and the proportion of materials adopts the consumption provided by this implementation.

Embodiment 3

[0045] The ratio of sea intestine powder in this example includes the following components by weight, 95 parts of refined salt, 25 parts of natural yeast extract, 10 parts of clam juice, 25 parts of excellent fresh peptide, 30 parts of white sugar, and natural HVP5. 5 parts, 0.45 parts of allicin, 26 parts of corn starch, 15 parts of bonito powder, 6.5 parts of sea sausage juice, and 0.5 parts of sodium glutamate.

[0046] The preparation method and preservation method of sea intestine powder are the same as in Example 1, and the proportion of materials adopts the consumption provided by this implementation.

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PUM

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Abstract

The invention belongs to the technical field of food processing and relates to sea worm seasoning and a manufacturing method thereof. The sea worm seasoning comprises, by weight parts, 70-105 parts of refined salt, 20-30 parts of natural yeast extract, 8-12 parts of clam nectar, 20-28 parts of youxiantai, 25-35 parts of white sugar, 4-6 parts of natural HVP, 0.3-0.6 part of allicin, 20-30 parts of corn starch, 12-18 parts of bonito powder, 6-12 parts of sea worm juice and 0.4-0.8 part of sodium glutamate and further comprises 60-120 parts of sauce. The sea worm seasoning is in a powder or sauce shape. The sea worm powder is formed by raw material pretreatment, enzymolysis, reaction and spray drying; and the sea worm sauce is formed by raw material pretreatment, mixing, reaction and forming. The product is free of any abnormal smell and fishy smell and is particularly outstanding in delicious taste; all natural young seafood raw materials are adopted, no chemical substance is added in the production process, and the sea worm seasoning is all natural and healthy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically, the invention relates to a sea sausage seasoning and a preparation method thereof. Background technique [0002] Sea sausage, also known as single-ring thorn, is only produced in Bohai Bay in China. It is soft and wriggling, without burrs all over the body, and is light yellow. The nutritional value of sea sausage is quite high. Sea sausage is an important raw material in Shandong cuisine, and there are many cooking methods for it. Fresh sea sausage can also be used to prepare dumpling stuffing, etc. Its dried products have seasoning effect. [0003] In places where sea sausages are produced, residents can easily buy them in the market and eat fresh sea sausages after processing; while in some cities far away from sea sausages, residents who want to eat sea sausages can only be transported through the cold chain or processed into suitable storage form. The common ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/26A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/14A23V2200/16A23V2250/218A23V2250/55A23V2250/212A23V2250/548A23V2250/5118A23V2300/28
Inventor 王少琳
Owner 王少琳
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