Ready-to-eat crucian carp soup powder and preparation method thereof
The technology of crucian carp soup and crucian carp is applied in the directions of food science, food preservation, food drying, etc., and can solve the problems of insufficient umami taste of fish soup, difficult to grasp the temperature of the soup, turbid soup, etc., so as to improve the effect of removing fishy smell and improve the removal of fishy smell. effect, the effect of contributing to dissolution
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Embodiment 1
[0032] A kind of instant crucian carp soup powder, its composition and weight fraction are as follows:
[0033] 50 parts of crucian carp enzymatic fermentation broth, 3 parts of glucose, 0.15 parts of ginger powder, 0.15 parts of white pepper powder, 0.2 parts of onion powder, and 10 parts of maltodextrin.
[0034] Wherein, the preparation method of described crucian carp enzymolysis fermented liquid is:
[0035] (1) Pretreatment: take crucian carp, remove viscera, wash and mince;
[0036] (2) High-temperature cooking treatment: add vinegar dilution solution with a mass concentration of 1% twice the weight of crucian carp, stir evenly, cook at a temperature of 121° C., cook for 2 hours, and cool to room temperature to obtain a cooking liquid;
[0037] (3) Enzymolysis: Add 0.2% crucian carp weight protease to the cooking liquid in step (2), heat up to 55°C, keep for 2h, heat up to 100°C, keep for 10min, cool to room temperature, and obtain the enzymolysis solution;
[0038] W...
Embodiment 2
[0048] A kind of instant crucian carp soup powder, its composition and parts by weight are as follows:
[0049] 30 parts of crucian carp enzymatic fermentation broth, 1 part of glucose, 0.1 part of ginger powder, 0.1 part of white pepper powder, 0.1 part of green onion powder, 10 parts of maltodextrin.
[0050] Further, the preparation method of the crucian carp enzymolysis fermentation liquid is:
[0051] ⑴Pretreatment: take crucian carp, remove internal organs, wash, mince, and get minced fish meat;
[0052] (2) High-temperature cooking treatment: add 1-3 times the weight of crucian carp to the minced fish meat with a vinegar dilution solution with a mass concentration of 1%, stir evenly, cook at a temperature of 115-121°C for 1-5 hours, and cool to room temperature to obtain a cooking liquid ;
[0053] (3) Enzymolysis: Add 0.1-0.5% of crucian carp weight protease to the cooking liquid in step (2), heat up to 50-60°C, keep for 1-3h, heat up to 95-100°C, keep for 10-15min, co...
Embodiment 3
[0064] A kind of instant crucian carp soup powder, its composition and parts by weight are as follows:
[0065] 80 parts of crucian carp enzymatic fermentation broth, 3 parts of glucose, 0.5 parts of ginger powder, 0.5 parts of white pepper powder, 0.5 parts of green onion powder, 20 parts of maltodextrin.
[0066] Preferably, the preparation method of the crucian carp enzymolysis fermentation liquid is:
[0067] ⑴Pretreatment: take crucian carp, remove internal organs, wash, mince, and get minced fish meat;
[0068] (2) High-temperature cooking treatment: add 1-3 times the weight of crucian carp to the minced fish meat, and add vinegar diluent with a mass concentration of 1%, stir evenly, at a temperature of 105-135°C, treat for 1-5h, cool to room temperature, and obtain cooking liquid ;
[0069] (3) Enzymolysis: Add 0.1-0.5% of crucian carp weight protease to the cooking liquid in step (2), heat up to 50-60°C, keep for 1-3h, heat up to 95-100°C, keep for 10-15min, cool to ...
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