A kind of Brazilian coconut milk shrimp flavor compound seasoning and preparation method thereof

A technology of compound seasoning and coconut milk shrimp, applied in the field of food processing, can solve the problems of undiscovered patent publications and the like, and achieve the effects of novel and unique flavor, vivid flavor and shortening of enzymatic hydrolysis time.

Active Publication Date: 2019-09-20
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • A kind of Brazilian coconut milk shrimp flavor compound seasoning and preparation method thereof

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Effect test

Embodiment 1

[0030] A kind of Brazilian coconut milk shrimp taste compound seasoning, its component and parts by weight are as follows:

[0031] 40 parts of coconut milk shrimp powder, 1 part of tomato powder, 0.1 part of coconut milk essence, 1 part of garlic powder, 0.5 part of crushed black pepper, 1 part of onion powder, 1 part of curry powder, 1 part of chili powder, 0.1 part of coriander powder, lemon 1 part acid, 10 parts edible salt, 10 parts white sugar, 10 parts monosodium glutamate, 5 parts maltodextrin, 0.1 part capsanthin, 0.5 part disodium nucleotide, 1 part shrimp oil.

[0032] And, the preparation steps of described coconut milk shrimp powder are as follows:

[0033] (1) Shrimp pretreatment: Wash the fresh shrimp, remove the shrimp line, remove the shrimp head and shrimp shell, and grind it with a meat grinder to get fresh shrimp mince, and set aside;

[0034] (2) Coconut milk shrimp pre-cooking: Pre-cook fresh shrimp and coconut milk at a mass ratio of 1:5 at a temperatur...

Embodiment 2

[0045] A kind of Brazilian coconut milk shrimp taste compound seasoning, its component and parts by weight are as follows:

[0046] 50 parts of coconut milk shrimp powder, 5 parts of tomato powder, 1 part of coconut milk essence, 5 parts of garlic powder, 3 parts of crushed black pepper, 5 parts of onion powder, 5 parts of curry powder, 3 parts of chili powder, 0.5 parts of coriander powder, lemon 3 parts of acid, 15 parts of edible salt, 15 parts of white sugar, 15 parts of monosodium glutamate, 7 parts of maltodextrin, 0.6 parts of capsanthin, 3 parts of disodium nucleotide, 3 parts of shrimp oil.

[0047] And, the preparation steps of described coconut milk shrimp powder are as follows:

[0048] (1) Shrimp pretreatment: Wash the fresh shrimp, remove the shrimp line, remove the shrimp head and shrimp shell, and grind it with a meat grinder to get fresh shrimp mince, and set aside;

[0049] (2) Coconut milk shrimp pre-cooking: pre-cook fresh shrimp and coconut milk at a mass...

Embodiment 3

[0061] A kind of Brazilian coconut milk shrimp taste compound seasoning, its component and parts by weight are as follows:

[0062] 70 parts of coconut milk shrimp powder, 10 parts of tomato powder, 2 parts of coconut milk essence, 10 parts of garlic powder, 5 parts of crushed black pepper, 10 parts of onion powder, 10 parts of curry powder, 5 parts of chili powder, 1 part of coriander powder, lemon 5 parts of acid, 20 parts of edible salt, 20 parts of white sugar, 20 parts of monosodium glutamate, 10 parts of maltodextrin, 1 part of capsanthin, 5 parts of taste nucleotide disodium, and 5 parts of shrimp oil.

[0063] And, the preparation steps of described coconut milk shrimp powder are as follows:

[0064] (1) Shrimp pretreatment: Wash the fresh shrimp, remove the shrimp line, remove the shrimp head and shrimp shell, and grind it with a meat grinder to get fresh shrimp mince, and set aside;

[0065] (2) Coconut milk shrimp pre-cooking: pre-cook fresh shrimp and coconut milk...

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Abstract

The invention relates to Brazil coconut milk shrimp flavor compound seasoning. The Brazil coconut milk shrimp flavor compound seasoning comprises, by weight, 40-70 parts of coconut milk shrimp meal, 1-10 parts of tomato meal, 0.1-2 parts of coconut milk essence, 1-10 parts of garlic powder, 0.5-5 parts of black pepper broken, 1-10 parts of onion powder, 1-10 parts of curry powder, 1-5 parts of chilli powder, 0.1-1 part of coriander powder, 1-5 parts of citric acid, 10-20 parts of table salt, 10-20 parts of white granulated sugar, 10-20 parts of monosodium glutamate, 5-10 parts of maltodextrin, 0.1-1 part of capsanthin, 0.5-5 parts of disodium nucleotide and 1-5 parts of shrimp oil. According to the Brazil coconut milk shrimp flavor compound seasoning, the taste is strong, the flavor is real, using is convenient, application is wide, and home consumers can enjoy foreign delicacies.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a Brazilian coconut milk shrimp-flavored compound seasoning and a preparation method thereof. Background technique [0002] People take food as their heaven, and food takes taste first. The quality of food taste directly determines the size of consumers' desire to buy, and the taste of food is mainly adjusted by adding some seasonings with different tastes. In recent years, with the rapid development of the domestic food industry, the market has higher and higher requirements for the innovation of seasoning flavors. Traditional seasonings with a single taste have gradually withdrawn from the market. Some foreign food flavors with regional characteristics are gradually being researched by domestic seasonings. favored by those. [0003] South America is deeply influenced by Spanish and Indian food culture. Its food is rich in materials, unique in style and diverse in tast...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
Inventor 方婧李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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