Seafood product pickling composition

A composition and product technology, applied in food science and other directions, can solve problems such as affecting taste and water loss of seafood products

Inactive Publication Date: 2016-12-21
焦密克
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the technical defects of the prior art and provide a composition for pickling seafood products to solve the p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A composition for pickling seafood products, the composition is composed of the following components by weight: 30 parts of bone broth, 0.24 parts of ginger, 0.5 parts of white wine, 0.24 parts of aniseed ingredients, 0.5 parts of salt, 1.4 parts of chili oil, chicken essence 0.6 parts.

Embodiment 2

[0023] A composition for pickling seafood products, the composition is composed of the following components by weight: 30 parts of bone broth, 0.24 parts of ginger, 0.5 parts of white wine, 0.24 parts of aniseed ingredients, 0.5 parts of salt, 1.4 parts of chili oil, chicken essence 0.6 parts, sodium tripolyphosphate 0.3 parts, thyme squeezed juice 1.5 parts, chrysanthemum notoginseng squeezed juice 1.5 parts, rhodiola rosea squeezed juice 1.5 parts, Poria cocos powder 1.5 parts, pinellia pinellia squeezed juice 1.5 parts, araceae squeezed juice 1.5 parts.

Embodiment 3

[0025] A composition for pickling seafood products, comprising the following components by weight: 25 parts of bone broth, 0.2 parts of ginger, 0.4 parts of white wine, 0.2 parts of aniseed, 0.4 parts of salt, 1.2 parts of chili oil, 0.4 parts of chicken essence, three 0.2 part of sodium polyphosphate, 1 part of thyme squeezed juice, 1 part of chrysanthemum notoginseng squeezed juice, 1 part of rhodiola rosea squeezed juice, 1 part of poria cocos powder, 1 part of Pinellia pinellia squeezed juice, 1 part of Araceae squeezed juice.

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PUM

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Abstract

The invention provides a seafood product pickling composition. The technical scheme includes that in order to guarantee flavor, conventional seasoning types are designed while proportional dosage is optimized, bone soap is taken as a basic soup material to guarantee rich fresh taste, baijiu is adopted for removing fishy smell, ginger, aniseed, chicken powder and chili oil are adopted for endowing flavor features, and appropriate salt is added for improving taste. On the basis of the conventional seasoning means, in order to alleviate the problem of seafood product dehydration caused by saucing, appropriate amount of sodium tripolyphosphate is added into the composition formulation to remarkably increase water retention rate of meat. In addition, according to accidental discoveries, the water retention rate of seafood products is higher when natural ingredients such as thyme, radix gynurae sageti, radix et rhizoma rhodiolae, rhizoma pinelliae and rhizoma arisaematis are added. On the basis of the discoveries, sodium tripolyphosphate consumption is reduced, and due to addition of appropriate amount of the Chinese herbal medicines, dehydration of the seafood products in a pickling process is avoided.

Description

technical field [0001] The invention relates to the technical field of modern food science and technology, in particular to a composition for pickling seafood products. Background technique [0002] Seafood products, also known as seafood, refer to fresh ingredients from marine animals, mainly including fish, shrimp, shellfish, etc. There are many kinds of seafood products, and the animal strains they belong to are quite different, covering fish, mollusks, arthropods, etc., so there are also big differences in nutritional value, meat quality characteristics, and nutritional levels. However, since they all come from the marine environment, there are certain commonalities from the perspective of consumption. First, due to the high salinity in ocean water, the meat quality of seafood products has a strong tolerance to osmotic pressure; in addition, the meat quality of seafood products The water content in seafood is generally high, and the water loss is serious during the cook...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 焦密克
Owner 焦密克
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