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Mackerel salt burning flavoring formula

A mackerel and seasoning technology, which is applied in the field of food processing, can solve the problems of complicated operation, cumbersome production process, no medical and health care effect, etc., and achieves the effects of easy storage and transportation, reasonable ratio and simple production.

Inactive Publication Date: 2017-11-24
ZHOUSHAN QISHENG AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many methods about the processing technology of mackerel. The existing technology such as the Chinese invention patent with the authorized public number of CN 102028253 B discloses a preparation method of frozen and grilled mackerel. The method has unique flavor and good taste. Good and other advantages, but its production process is too cumbersome and complicated to operate, and its finished product is only a kind of frozen baked food, which does not have any medical and health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The invention discloses a seasoning formula for cooking mackerel with salt. The ingredients and parts by weight of the seasoning are: 20 parts of cooking wine, 25 parts of salt, 15 parts of chicken stock, 10 parts of pepper, 5 parts of Ganoderma lucidum, 10 parts of distiller's grains, 5 parts of honey, 2 parts of Tianqi, 1 part of fragrant leaves, 1 part of benzoin, 4 parts of dried ginger powder, 5 parts of cumin powder, 10 parts of chili powder, 1 part of ethyl maltol, and 0.2 parts of functional oligopeptides. Its preparation includes the following step:

[0016] 1) Enzymatic hydrolysis: remove the scales, head, viscera, gills, middle bone and sternum of the mackerel, pulverize it into minced fish in a grinder, weigh 100 parts by weight and place it in a container, add 200 parts of distilled water into the container, Add 7000 U of alkaline protease and stir evenly for enzymolysis, control the pH to 7.9 with 0.1mol / L sodium hydroxide, and enzymolysis at 45°C for 3.5 ...

Embodiment 2

[0021] The invention discloses a seasoning formula for cooking mackerel with salt. The ingredients and parts by weight of the seasoning are: 25 parts of cooking wine, 30 parts of salt, 20 parts of chicken stock, 15 parts of pepper, 9 parts of Ganoderma lucidum, 15 parts of distiller's grains, 8 parts of honey, 5 parts of Tianqi, 3 parts of fragrant leaves, 3 parts of benzoin, 9 parts of dried ginger powder, 8 parts of cumin powder, 15 parts of chili powder, 2 parts of ethyl maltol, and 0.3 parts of functional oligopeptide. Its preparation includes the following step:

[0022] 1) Enzymatic hydrolysis: remove the scales, head, viscera, gills, middle bone and sternum of the mackerel, pulverize them into minced fish in a grinder, weigh 120 parts by weight and place them in a container, add 250 parts of distilled water into the container, Then add 8000U of alkaline protease and stir evenly for enzymolysis, control the pH to 8.2 with 0.1mol / L sodium hydroxide, and enzymolysis at 50°...

Embodiment 3

[0027] The invention discloses a seasoning formula for cooking mackerel with salt. The ingredients and parts by weight of the seasoning are as follows: 25 parts of cooking wine, 25 parts of salt, 15 parts of chicken stock, 10 parts of pepper, 5 parts of Ganoderma lucidum, 10 parts of distiller's grains, 5 parts of honey, 2 parts of Tianqi, 3 parts of fragrant leaves, 3 parts of benzoin, 9 parts of dried ginger powder, 8 parts of cumin powder, 15 parts of chili powder, 2 parts of ethyl maltol, and 0.3 parts of functional oligopeptide. Its preparation includes the following step:

[0028] 1) Enzymatic hydrolysis: remove the scales, head, viscera, gills, middle bone and sternum of the mackerel, pulverize them into minced fish in a grinder, weigh 120 parts by weight and place them in a container, add 250 parts of distilled water into the container, Then add 7500U of alkaline protease and stir evenly for enzymolysis, control the pH to 8.0 with 0.1mol / L sodium hydroxide, and enzymol...

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PUM

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Abstract

The invention discloses a mackerel salt burning flavoring formula. The mackerel salt burning flavoring formula comprises the following components in parts by weight: 20 to 25 parts of cooking wine, 25 to 30 parts of salt, 15 to 20 parts of chicken powder, 10 to 15 parts of pepper, 5 to 9 parts of lucid ganoderma, 10 to 15 parts of stillage, 5 to 8 parts of honey, 2 to 5 parts of pseudo-ginseng, 1 to 3 parts of myrcia, 1 to 3 parts of benzoin, 4 to 9 parts of dry ginger powder, 5 to 8 parts of cumin powder, 10 to 15 parts of chilli powder, 1 to 2 parts of ethyl maltol and 0.2 to 0.3 part of functional oligopeptides. The invention also discloses a preparation method of the flavoring. The mackerel salt burning flavoring formula has the beneficial effects that the components in the flavoring disclosed by the invention are mixed sufficiently and uniformly, so that the quality of the salt burning flavoring is improved, and the flavoring is easy to store and transport; mackerel meat protein is hydrolyzed into a functional oligopeptide, the functional oligopeptide can be combined with iron element in human bodies, and then the capacity of absorbing iron in food by the human bodies is strengthened, so that the formula has economic benefit and has certain medical care effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a salt-salted mackerel seasoning formula. technical background [0002] Mackerel, long and narrow body, blue-black head and body back. The general body length is 20-40 cm, and the weight is 350-900 parts. Distributed in the western North Pacific Ocean, China is produced in the Yellow Sea and Bohai Sea. There are several rows of blue-black round spots on the upper side, the abdomen is white, and there are horn spines behind the dorsal and anal fins. Mackerel is a warm-water migratory fish in coastal waters. It feeds on aquatic animals such as fish and shrimp. Therefore, mackerel is plump and is a high-quality marine fish with high economic value. According to analysis, every hundred parts of mackerel meat contains 19.1 parts of protein, 2.5 parts of fat, and contains a variety of vitamins. Mackerel is low in cholesterol, rich in DHA elements that improve human brain intelligence...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L33/00
CPCA23L27/10A23L27/20A23L33/00
Inventor 郭家忠李光燮
Owner ZHOUSHAN QISHENG AQUATIC PROD