Method for preparing solid seafood seasoning by utilizing sardine cooking liquor

A seafood seasoning and seafood seasoning technology, applied in the field of seasoning, to achieve the effects of reducing adverse effects, good social and economic benefits, and low cost and price

Inactive Publication Date: 2019-04-05
QUANZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to solve the problem of recycling waste sardine

Method used

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  • Method for preparing solid seafood seasoning by utilizing sardine cooking liquor

Examples

Experimental program
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Example Embodiment

[0040] Example 1

[0041] A method for making solid seafood seasonings by using sardines to cook soup, including the following steps:

[0042] 1) Degrease: Place the sardines boiling soup at -18℃ to cool for 50 minutes, and use a strainer to remove solid fat on the surface of the soup;

[0043] 2) Colloid mill homogenization: Pour the degreasing sardine soup into a colloid mill for homogenization. The homogenization parameter is: 2 times of homogenization, the colloid mill parameter is emulsification fineness≦500μm, then filter to remove the soup Float on the surface of the juice;

[0044] 3) Heating and concentration: Pour the homogenized broth into a cooking pot, heat and boil it at 90°C, continuously stir and evaporate the water, and obtain a broth concentrate with 20% of the original broth volume;

[0045] 4) Drying and crushing: Place the soup concentrate in a food oven and dry it at 105°C for 2 hours to obtain a dried soup product with a water content of 5%. Then the dried soup p...

Example Embodiment

[0049] Example 2

[0050] A method for making solid seafood seasonings by using sardines to cook soup, including the following steps:

[0051] 1) Degrease: Put the sardine boiling soup in a -10℃ environment to cool for 1 hour, and use a strainer to remove solid fat on the surface of the soup;

[0052] 2) Colloid mill homogenization: Pour the degreasing sardine soup into a colloid mill for homogenization. The homogenization parameter is: homogenize 3 times, the colloid mill parameter is emulsification fineness≦500μm, and then filter to remove the soup Float on the surface of the juice;

[0053] 3) Heating and concentration: Pour the homogenized soup into a vacuum heating pot for heating and boiling, the temperature is 80 ℃, the vacuum degree is 150 Pa, and the water is constantly stirred to evaporate the water to obtain 15% of the original soup volume. ;

[0054] 4) Drying and crushing: Place the soup concentrate in a food oven and dry it at 105°C for 2 hours to obtain a dried soup pro...

Example Embodiment

[0058] Example 3

[0059] A method for making solid seafood seasonings by using sardines to cook soup, including the following steps:

[0060] 1) Degrease: Put the sardines boiling soup in -20℃ environment to cool for 0.5h, use a strainer to remove solid fat on the surface of the soup;

[0061] 2) Colloid mill homogenization: Pour the degreasing sardine soup into a colloid mill for homogenization. The homogenization parameter is: homogenize 3 times, the colloid mill parameter is emulsification fineness≦500μm, and then filter to remove the soup Float on the surface of the juice;

[0062] 3) Heating and concentration: Pour the homogenized soup into a cooking pot or a vacuum heating pot, heat and boil it at 90°C, constantly stir and evaporate the water, and obtain a soup concentrate with 18% of the original soup volume;

[0063] 4) Drying and crushing: Place the soup concentrate in a food oven and dry it at 100°C for 2.5 hours to obtain a dried soup with a water content of 3%. Then the dr...

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Abstract

The invention discloses a method for preparing solid seafood seasoning by utilizing sardine cooking liquor. The method comprises the following steps: taking the sardine cooking liquor as a raw material; degreasing, and then pouring into a colloid mill for homogenizing; filtering; heating for boiling and concentrating; drying; smashing; seasoning, pelletizing, drying, cooling and then packaging, thereby acquiring the nutritive, healthy and safe seafood seasoning. According to the invention, the sardine cooking liquor is utilized, waste is turned into wealth, and the seafood seasoning is finallyproduced, so that the adverse effect to environment caused by direct discharging of the cooking liquor can be reduced while the additional value of enterprise products can be increased. The product according to the invention is developed as novel solid seafood seasoning, will supply a brand new seasoning choice to consumers and will bring high social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of seasoning, in particular to a method for making solid seafood seasoning by using sardines to cook soup. Background technique [0002] The meat of sardines is delicious and has a unique flavor. It is favored by people because it is rich in nutrients such as protein, vitamins, polyunsaturated fatty acids and trace elements. [1] . According to relevant data, more than 51% of sardines are used to process fish meal as livestock feed, 32% are used as bait for breeding sea bream and yellowtail, and less than 20% are eaten by humans. [2] . Most sardines are used to make canned fish, such as a method for making canned sardines (application number: 201510781217.5, 201510782489.7, 201510782498.6, 201510950640.3), a method for preparing canned sardines in brown sauce (application number: 201710793687.2), etc.; or for making sardines (Application No.: CN201711373633) and ham sausage (Application No.: CN201711220292...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00
Inventor 郑瑞生吴家怡郑宗平
Owner QUANZHOU NORMAL UNIV
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