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High-deliciousness seafood soy sauce and preparation method thereof

A technology of seafood soy sauce and mussels, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of soy sauce taste and single nutrition, and achieve rich product varieties, rich and mellow aroma, The effect of simple preparation process

Active Publication Date: 2018-12-18
舟山赛莱特海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problem of single taste and nutrition of traditional soy sauce in the prior art, and provide a seafood soy sauce with rich nutrition and delicious taste

Method used

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  • High-deliciousness seafood soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A high-fresh seafood soy sauce comprises the following components proportioned by weight:

[0024] 80 parts of mussel cooking juice enzymatic solution, 3 parts of fructose syrup, 2 parts of garlic juice, 2 parts of ginger juice, 20 parts of shrimp head Maillard reaction solution, 1 part of edible salt, 2 parts of sodium glutamate, white sugar 4 parts, 15 parts of purified water.

[0025] The preparation method of mussel cooking juice enzymatic hydrolyzate comprises the following steps:

[0026] Take mussel cooking juice and filter to remove insoluble matter on the surface of the juice, then place it in an oil-water separator for degreasing treatment for 3 minutes, then add bromelain to carry out enzymatic hydrolysis at 52.5°C for 4 hours, the amount of enzyme added is 1g / 35mL of mussel cooking juice During the enzymolysis process, the pH value was controlled at 6.5. After the enzymolysis was completed, the temperature was rapidly raised to 90°C to inactivate the enzyme...

Embodiment 2

[0035] A high-fresh seafood soy sauce comprises the following components proportioned by weight:

[0036] 75 parts of mussel cooking juice enzymatic solution, 2.5 parts of fructose syrup, 2.5 parts of garlic juice, 2 parts of ginger juice, 25 parts of shrimp head Maillard reaction solution, 0.5 part of edible salt, 2 parts of sodium glutamate, white sugar 2 parts, 5 parts of modified phellodendron lactone, 3 parts of eugenol, 20 parts of purified water.

[0037] Wherein, the preparation method of modified phellodendron lactone comprises the following steps: adding phellodendron lactone into ethanol aqueous solution, the mass percent concentration of phellodendron lactone accounting for ethanol aqueous solution is 10%, heating up to 35 DEG C, then adding naringinase, pomelo The mass ratio of sidase to phellodendron lactone is 1:40, and the reaction is carried out for 20 minutes, then evaporated, concentrated, and dried to obtain modified phellodendron lactone.

[0038] Phellod...

Embodiment 3

[0052] A high-fresh seafood soy sauce comprises the following components proportioned by weight:

[0053] 80 parts of mussel cooking juice enzymatic hydrolysis solution, 2 parts of fructose syrup, 1 part of garlic juice, 1 part of ginger juice, 30 parts of shrimp head Maillard reaction solution, 0.8 parts of edible salt, 1 part of sodium glutamate, white sugar 2 parts, 4 parts of modified Phellodendron lactone, 5 parts of eugenol, 15 parts of purified water.

[0054] Wherein, the preparation method of modified phellodendron lactone comprises the following steps: adding phellodendron lactone to ethanol aqueous solution, the mass percent concentration of phellodendron lactone accounting for ethanol aqueous solution is 15%, warming up to 40° C., then adding naringinase, pomelo The mass ratio of sidase to phellodendron lactone is 1:35, and the reaction is carried out for 20 minutes, then evaporated, concentrated, and dried to obtain modified phellodendron lactone.

[0055] The pr...

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Abstract

The invention relates to the technical field of food seasonings, solves the problem that traditional soy sauce has singleness in taste and nutrition and discloses high-deliciousness seafood soy sauceand a preparation method thereof. The high-deliciousness seafood soy sauce is prepared from the following ingredients in parts by weight: 60 to 90 parts of mussel digesting juice enzymatic hydrolysate, 2 to 5 parts of glucose syrup, 1 to 3 parts of garlic juice, 1 to 3 parts of ginger juice, 15 to 35 parts of shrimp head maillard reaction solution, 0.5 to 8 parts of table salt, 0.1 to 8 parts of sodium glutamate, 1 to 15 parts of white granulated sugar and 10 to 40 parts of purified water. According to the high-deliciousness seafood soy sauce disclosed by the invention, the ingredients of themussel digesting juice enzymatic hydrolysate, the shrimp head spice and the like are compounded, so that the prepared soy sauce has strong and mellow fragrance and simultaneously has certain biological activity of oxidation resistance and the like; a preparation technology is simple, and raw materials have wide sources; not only are seasoning product varieties enriched, but also high-valued utilization of marine resources is achieved.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a high-fresh seafood soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. Most of the soy sauce sold on the market is brewed from soybeans, wheat, wheat bran, and meal cakes through the transformation of microorganisms. It has a unique sauce flavor but is basically single. The seasoning, taste and nutrition are relatively limited. With the progress of society and people's increasing material requirements, consumers have higher and higher requirements for soy sauce seasoning, which has triggered a series of research on flavoring materials. Flavors are widely used in the fields of meat products, snack foods and instant noodles to enhance the aroma and fragrance of products and increase the added value of products. Flavors come from a wide range of sources, including natural ones and late-synthesized ones. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2200/15A23V2200/16
Inventor 纪丽丽宋亚琴宋文东郭健王亚宁蔡璐
Owner 舟山赛莱特海洋科技有限公司