Spicy lobster flavor paste contains no allergen and manufacturing method thereof

A technology of allergens and flavor paste, which is applied in the field of food processing, can solve problems such as patent publications that have not yet been found, and achieve the effects of significant socioeconomic effects, rich nutrition, and strong tolerance

Active Publication Date: 2018-07-20
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Spicy lobster flavor paste contains no allergen and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of spicy crayfish flavor paste, its composition and parts by weight are as follows:

[0036] 93 parts of spicy crayfish flavor liquid, 3 parts of shrimp flavor base;

[0037] Wherein, the constituents and parts by weight of the spicy crayfish flavor liquid are as follows:

[0038] 40 parts of chicken concentrated enzymatic solution, 6 parts of amino acid, 6 parts of reducing sugar, 3 parts of spices, 6 parts of beef bone oil, 6 parts of yeast extract, 3 parts of cooking wine, 8 parts of edible salt, 6 parts of monosodium glutamate, 6 parts of white sugar 1 part, 1 part of scallop, 0.5 part of I+G, 0.9 part of methionine, 0.6 part of thickener.

[0039] The preparation method of described chicken concentrated enzymatic hydrolyzate is:

[0040] (1) Raw material pretreatment: clean the fresh chicken with water and set aside;

[0041] (2) pretreated chicken beating, add water to make its solid content reach 20%, then add papain and flavor enzyme, the amount of enz...

Embodiment 2

[0052] A kind of spicy crayfish flavor paste, its composition and parts by weight are as follows:

[0053] 120 parts of spicy crayfish flavor liquid, 8 parts of shrimp flavor base;

[0054] Wherein, the composition and parts by weight of the spicy crayfish flavor liquid are as follows: 50 parts of chicken concentrated enzymolysis solution, 8 parts of amino acid, 8 parts of reducing sugar, 4 parts of spices, 8 parts of bovine bone oil, 8 parts of yeast extract 4 parts of cooking wine, 10 parts of edible salt, 7 parts of monosodium glutamate, 8 parts of white sugar, 2 parts of scallops, 0.8 parts of I+G, 1.4 parts of methionine, and 0.8 parts of thickener.

[0055] The preparation method of described chicken concentrated enzymatic hydrolyzate is:

[0056] (1) Raw material pretreatment: clean the fresh chicken with water and set aside;

[0057] (2) pretreated chicken beating, add water to make its solid content reach 30%, then add papain and flavor enzyme, the amount of enzyme ...

Embodiment 3

[0068] A kind of allergen-free spicy crayfish flavor paste, its composition and parts by weight are as follows:

[0069] Spicy crayfish flavor liquid 80-120 parts, shrimp flavor base 1-10 parts;

[0070] Wherein, the constituents and parts by weight of the spicy crayfish flavor liquid are as follows:

[0071] Chicken concentrated enzymatic solution 20-50 parts, amino acid 1-10 parts, reducing sugar 1-10 parts, spices 1-5 parts, beef bone oil 1-10 parts, yeast extract 1-10 parts, cooking wine 1-5 parts 5-15 parts of edible salt, 1-10 parts of monosodium glutamate, 1-10 parts of white sugar, 0.5-3 parts of scallops, 0.1-1 parts of I+G, 0.5-2 parts of methionine, and 0.3 parts of thickener -3 copies.

[0072] Preferably, the amino acid is selected from a mixture of two or more of glycine, lysine, cysteine ​​hydrochloride, glutamic acid, methionine, arginine, proline, threonine .

[0073] Preferably, the reducing sugar is a mixture of two or more of glucose, xylose, fructose a...

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Abstract

The invention discloses a spicy lobster flavor paste contains no allergen. The flavor paste comprises the following components in parts by weight: 80 to 120 parts of a spicy lobster flavor liquid and1 to 10 parts of shrimp flavoring base. The spicy lobster flavor paste does not contain allergen, has a stable product flavor, has a mellow and natural spicy lobster flavor, is delicious in mouth feel, rich in nutrients and high in bioavailability, is healthy and safe, and meets people's pursuit of color, fragrance and taste. The method is simple, convenient to operate, wide in application and lowin cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a seasoning, in particular to a spicy crayfish flavor paste without allergens and a preparation method thereof. Background technique [0002] Crayfish are larger in size than other freshwater shrimps, and have relatively more meat. The chemical composition contained in them is similar to that of chicken. It is rich in protein, fat, vitamin A, B1, E, riboflavin, calcium, phosphorus, zinc and other ingredients. And contains cholesterol, a variety of amino acids and so on. Because of its rich nutrition and delicious meat taste, it is made into a variety of dishes and is widely welcomed by people. Among them, the most famous is the spicy crayfish. [0003] The traditional spicy crayfish is made by frying crayfish, bean paste, soy sauce or light soy sauce, spices, cooking wine, monosodium glutamate, edible salt, and cooking oil. Although the taste is delicious, because the sp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L27/20
CPCA23L27/20A23L27/215A23L27/26
Inventor 蒋进李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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