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Singapore-laksa-flavor paste and preparation method thereof

A laksa-flavor paste, fresh technology, applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of restricting the development of laksa-flavored laksa flavors and not yet finding patent publications and the like , to achieve the effect of improving accessibility and reactivity, strong characteristics, and promoting adsorption and desorption

Inactive Publication Date: 2019-02-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Laksa, also known as laksa, is a representative dish of Malaysia and Singapore. The authentic Singapore laksa flavor highlights the umami of coconut milk, the sweetness of fresh shrimp and the spicy taste of chili oil. The taste is sweet, salty and spicy , strong and spicy, mellow coconut milk, and sweet shrimp are perfectly blended. The laksa flavor is not only well-known in Southeast Asia, but is now gradually accepted by Chinese people. At present, restaurants have laksa-style noodle soup, and there are also laksa-style ramen and instant noodles on the market. , is deeply loved by consumers, but it has not been applied in other food fields, such as leisure puffing and meat products, which limits people's enjoyment of laksa flavor and the development of laksa flavor. Therefore, a kind of laksa flavor paste is developed. It is of great significance to be widely used in various food fields
[0003] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Singapore-laksa-flavor paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of Singapore laksa flavor paste, its composition and parts by weight are as follows:

[0032] 60 parts of coconut milk seafood enzymatic hydrolysis solution, 2 parts of yeast extract, 5 parts of compound spice oil, 5 parts of table salt, 5 parts of white sugar, and 5 parts of corn starch.

[0033] Further, the preparation steps of the coconut milk seafood enzymatic hydrolyzate are as follows:

[0034] ⑴ Raw material pretreatment

[0035] Choose fresh and ripe coconuts to remove the coconut shell and shell, pour out the coconut water, and set aside; take the coconut meat, peel off the seed coat, wash, cut into pieces, and mince; choose fresh clams, low-value shrimp, and low-value fish , cleaned, mixed in a mass ratio of 1:3:1, minced to obtain a seafood mixture, then mixed with minced coconut meat and coconut water, passed through a colloid mill, and homogenized to obtain a mixed solution;

[0036] ⑵Segmented enzymatic hydrolysis

[0037] Add enzyme preparation...

Embodiment 2

[0047] A kind of Singapore laksa flavor paste, its composition and parts by weight are as follows:

[0048] 80 parts of coconut milk seafood enzymatic hydrolysis solution, 5 parts of yeast extract, 10 parts of compound spice oil, 10 parts of table salt, 10 parts of white sugar, and 10 parts of corn starch.

[0049] Further, the preparation steps of the coconut milk seafood enzymatic hydrolyzate are as follows:

[0050] ⑴ Raw material pretreatment

[0051]Choose fresh and ripe coconuts to remove the coconut shell and shell, pour out the coconut water, and set aside; take the coconut meat, peel off the seed coat, wash, cut into pieces, and mince; choose fresh clams, low-value shrimp, and low-value fish , cleaned, mixed in a mass ratio of 1:3:1, minced to obtain a seafood mixture, then mixed with minced coconut meat and coconut water, passed through a colloid mill, and homogenized to obtain a mixed solution;

[0052] ⑵Segmented enzymatic hydrolysis

[0053] Add enzyme preparat...

Embodiment 3

[0064] A kind of Singapore laksa flavor paste, its composition and parts by weight are as follows:

[0065] 60 parts of coconut milk seafood enzymatic hydrolysis solution, 5 parts of yeast extract, 10 parts of compound spice oil, 5 parts of table salt, 10 parts of white sugar, 10 parts of corn starch;

[0066] Preferably, the preparation steps of the coconut milk seafood enzymatic hydrolyzate are as follows:

[0067] (1) Raw material pretreatment

[0068] Choose fresh and ripe coconuts to remove the coconut shell and shell, pour out the coconut water, set aside, take the coconut meat, peel off the seed coat, wash, cut into pieces, and mince; choose fresh clams, low-value shrimp, and low-value fish , cleaned, mixed in a mass ratio of 1:3:1, ground, mixed with ground coconut meat and coconut water, passed through a colloid mill, and homogenized;

[0069] (2) Segmented enzymatic hydrolysis

[0070] Add the enzyme preparation A of 0.1-1% coconut meat weight in the mixed solutio...

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Abstract

The invention relates to Singapore-laksa-flavor paste. The Singapore-laksa-flavor paste comprises the following ingredients in parts by weight: 60-80 parts of an enzymatic hydrolyzate of seafoods withcoconut juice, 2-5 parts of a yeast extract, 5-10 parts of homemade spices, 5-10 parts of edible salt, 5-10 parts of white granulated sugar, and 5-10 parts of corn starch. The Singapore-laksa-flavorpaste disclosed by the invention is refined by adopting modern processing technologies, including a directed bioenzymatic bydrolysis technology, a mild Maillard reaction technology, a simulated kitchen conditioning technology and the like; and thus, the Singapore-laksa-flavor paste is obvious in Singapore laksa flavor characteristics as well as strong and spicy in taste, and perfectly integrates mellow coconut aroma and palatable taste of sweet shrimps. Therefore, the Singapore-laksa-flavor paste is sweet, salty and spicy in taste, and can be directly applied in the fields of leisure foods, puffed foods, instant foods, catering and the like so as to meet pursuit of people for delicacy.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a Singapore laksa flavor paste and a preparation method thereof. Background technique [0002] Laksa, also known as laksa, is a representative dish of Malaysia and Singapore. The authentic Singapore laksa flavor highlights the umami of coconut milk, the sweetness of fresh shrimp and the spicy taste of chili oil. The taste is sweet, salty and spicy , strong and spicy, mellow coconut milk, and sweet shrimp are perfectly blended. The laksa flavor is not only well-known in Southeast Asia, but is now gradually accepted by Chinese people. At present, restaurants have laksa-style noodle soup, and there are also laksa-style ramen and instant noodles on the market. , is deeply loved by consumers, but it has not been applied in other food fields, such as leisure puffing and meat products, which limits people's enjoyment of laksa flavor and the development of laksa flavor. Therefore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/26A23L27/60
CPCA23V2002/00A23L27/20A23L27/26A23L27/60A23V2200/14A23V2200/16
Inventor 窦春燕李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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