Laver ferment for seasoning

A technology of seaweed enzyme and seaweed, applied in the directions of application, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as unfavorable human health, unfavorable food absorption and digestion, poor gastrointestinal digestion, etc., to improve gastrointestinal digestion. Ability, the effect of promoting food digestion, eating convenience

Inactive Publication Date: 2017-05-31
ZHEJIANG BAIHUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These seasonings are often prepared by pure chemical substances according to the mass ratio, and generally contain chemical additives such as preservatives, antioxidants, flavor enhancers, etc., which will have slow adverse effects on the human body after consumption.
In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in the seasoning are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste
Chinese patent CN105831690A, published date August 10, 2016, the title of the invention is a fresh and salty seasoning and its preparation method, which discloses that the raw materials are sodium chloride, potassium chloride, organic salt, sodium glutamate, L-alanine Seasonings such as silicon dioxide, silicon dioxide, etc. are obtained by mixing the raw materials in a drum mixer. The organic salts are sodium gluconate, DL-sodium malate or sodium citrate. The seasoning is prepared by artificially producing various chemical substances. Its umami taste comes from sodium glutamate, L-alanine, organic salt, etc. Long-term consumption is not good for human health
At present, enzymes used as condiments are still rarely seen, and in view of the fact that people’s long-term consumption of condiments with various chemical additives is harmful to health, it is necessary to develop enzymes used as condiments to protect public health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A seaweed enzyme for seasoning, which is prepared by fermenting the following raw materials in parts by weight: 1500 g of seaweed, 300 g of fungus, 200 g of white radish, 200 g of egg liquid, 100 g of shredded ginger, and 100 g of garlic cloves , pepper 150 g, Chinese prickly ash 150 g, fennel 100 g, rosemary leaves 100 g, onion juice 100 g, maltase 0.05 g, carnosol 0.05 g.

[0035] The fermentation liquid is mixed with the following components: 100 g of semi-dry rice wine, 80 g of aged vinegar, 150 g of rock sugar, and 450 g of purified water.

[0036] A fermentation preparation method of seaweed enzyme for seasoning is as follows:

[0037] (1) Wash the seaweed and put it in the fermentation tank, add fungus, white radish, egg liquid, shredded ginger, garlic cloves, rosemary leaves, add 2800 g of the prepared fermentation liquid to the fermentation tank, and add maltose Enzyme, stir the mixture evenly, seal and let stand at 45°C for 24 hours;

[0038] (2) Add pepper,...

Embodiment 2

[0045] A seaweed enzyme for seasoning, which is prepared by fermenting the following raw materials in fermentation broth: 1700 g of seaweed, 350 g of fungus, 250 g of white radish, 250 g of egg liquid, 120 g of shredded ginger, and 180 g of garlic cloves , pepper 180 g, Chinese prickly ash 180 g, fennel 120 g, rosemary leaves 120 g, green onion juice 120 g, maltase 0.08 g, carnosol 0.08 g.

[0046] The fermentation liquid is mixed with the following components: 150 g of semi-dry rice wine, 120 g of mature vinegar, 200 g of rock sugar, and 540 g of purified water.

[0047] A fermentation preparation method of seaweed enzyme for seasoning is as follows:

[0048] (1) Wash the seaweed and put it in the fermentation tank, add fungus, white radish, egg liquid, shredded ginger, garlic cloves, rosemary leaves, add 3200 g of the prepared fermentation liquid to the fermentation tank, and add maltase , stir the mixture evenly, seal and let stand at 52°C for 24 hours;

[0049] (2) Add p...

Embodiment 3

[0056] A seaweed enzyme for seasoning, which is prepared by fermenting the following raw materials in parts by weight: 2000 g of seaweed, 400 g of fungus, 300 g of white radish, 300 g of egg liquid, 150 g of shredded ginger, and 250 g of garlic cloves , pepper 200 g, Chinese prickly ash 200 g, fennel 150 g, rosemary leaves 150 g, green onion juice 150 g, maltase 0.1 g, carnosol 0.1 g.

[0057] The fermentation liquid is mixed with the following components: 190 g of semi-dry rice wine, 150 g of mature vinegar, 240 g of rock sugar, and 640 g of purified water.

[0058] The fermentation preparation method of seaweed enzyme is as follows:

[0059] (1) Put the cleaned seaweed kernels in a fermentation tank, add fungus, white radish, egg liquid, shredded ginger, garlic cloves, rosemary leaves, add 3500 g of the prepared fermentation liquid to the fermentation tank, and add maltose Enzyme, stir the mixture evenly, seal and let stand at 62°C for 24 hours;

[0060] (2) Add pepper, Ch...

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a laver ferment for seasoning. The laver ferment is prepared through fermentation of the following raw materials in parts by weight in fermentation inducing liquid: 1500-2000 parts of laver, 300-400 parts of funguses, 200-300 parts of white turnips, 200-300 parts of egg liquid, 100-150 parts of shredded ginger, 100-250 parts of garlic cloves, 150-200 parts of peppers, 150-200 parts of Chinese prickly ash, 100-150 parts of fennel seeds, 100-150 parts of rosemary leaves, 100-150 parts of fistular onion juice, 0.05-0.1 part of maltase and 0.05-0.1 part of carnosol. According to the laver ferment disclosed by the invention, the laver, the funguses, the shredded ginger and the like are used as the raw materials, so that the laver ferment has the effects of invigorating the stomach, moisturizing the intestine and assisting in digestion, the addition of chemical additives is avoided, the laver ferment has various active ingredients, and people can enjoy delicious food without worry, so that the laver ferment has a good popularization value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an enzyme condiment made from seaweed. Background technique [0002] In order to ensure the delicious taste of food, people eat some seasonings when eating chafing dish or buffet, or add seasonings to cooked dishes. These seasonings are often formulated from pure chemical substances according to the mass ratio, and are generally added with chemical additives such as preservatives, antioxidants, and flavor enhancers, which will have slow adverse effects on the human body after consumption. In addition, people often eat all kinds of mixed food, which leads to poor digestion in the stomach, and the chemical additives in seasonings are not conducive to the absorption and digestion of food, which makes people suffer health damage while obtaining delicious taste. Chinese patent CN105831690A, date of publication August 10, 2016, title of invention A fresh and salty seasoning and its prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L27/10A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 李国良
Owner ZHEJIANG BAIHUI BIOLOGICAL TECH
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