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A kind of seasoning oil with shrimp flavor and production method thereof

A technology based on shrimp and seasoning oil, which is applied in the fields of edible oil/fat, food science, application, etc. It can solve the problems of weak aroma imitation, large difference between aroma and taste, and insufficient aftertaste, so as to achieve realistic and strong aroma, The aroma is pure and the effect of increasing the taste of fresh shrimp

Active Publication Date: 2021-11-16
PANASIA OLAUGHLIN BIO TECH WUHAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the shrimp-flavored seasoning oils on the market have little difference in color among the products of various manufacturers, but there are great differences in aroma and taste. Generally speaking, the imitation of aroma is not strong, and the aftertaste is not strong enough.

Method used

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  • A kind of seasoning oil with shrimp flavor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1, in a beaker were added 4.2 g of 1-butanol, 7.2 g of 1-pentanol, 6.0 g pentanal, hexanal 7.0 g, 5.7 g of 2,4-decadienal, 4.2 g of benzaldehyde, 2 , 3-dimethylamino benzaldehyde 3.3 g, 1.4 g cyclohexanone, 6.2 g of acetophenone, 5.2 g methyl isobutyrate, 2-heptyl-thiazole 3.8 g, benzothiazole 2.7 g, 2.9 diethyl furo g, 3.7 g furfural, 1-methoxy-4-propenyl benzene 7.6 g, pyrazine 7.1 g, 4.8 g of 2-methyl pyrazine, 2,5-dimethyl pyrazine 5.3 g, 3-ethyl 3.1 g 2,5-dimethyl pyrazine, 3,5-dimethyl-cyclopentane-1,2,4-thioxo-4 g, 2.8 g methyl propyl disulfide, and then stir was added 883 g of triacetin was stirred uniformly to obtain 982 g of shrimp flavor; Weigh 96.9 grams of corn oil and 3 grams of shrimp flavor mixed, was added 0.01 Specter butyl hydroquinone, 0.1 g capsanthin stir shrimp taste seasoning oil is obtained after.

Embodiment 2

[0021] Example 2 In a beaker were added 4.3 g of 1-butanol, 7.3 g of 1-pentanol, 6.1 g pentanal, hexanal 7.1 g, 5.8 g of 2,4-decadienal, 4.3 g of benzaldehyde, 2 , 3-dimethylamino benzaldehyde 3.4 g, 1.5 g cyclohexanone, 6.3 g of acetophenone, 5.3 g methyl isobutyrate, 2-heptyl-thiazole 3.9 g, benzothiazole 2.8 g, 3.0 diethyl furo g, 3.8 g furfural, 1-methoxy-4-propenyl benzene 7.7 g, pyrazine 7.2 g, 4.9 g of 2-methyl pyrazine, 2,5-dimethyl pyrazine 5.4 g, 3-ethyl 3.2 g 2,5-dimethyl pyrazine, 3,5-dimethyl-thio-1,2,4-cyclopentane 4.1 g, 2.9 g methyl propyl disulfide, and then stir 900 g of triacetin, uniformly stirring to obtain 1000 g of shrimp flavor; Weigh 96.9 grams of corn oil and 3 grams of shrimp flavor mixed, was added 0.01 Specter butyl hydroquinone, 0.1 g capsanthin stir shrimp taste seasoning oil is obtained after.

Embodiment 3

[0022] Example 3 In a beaker were added 4.4 g of 1-butanol, 7.4 g of 1-pentanol, 6.2 g pentanal, hexanal 7.2 g, 5.9 g of 2,4-decadienal, 4.4 g of benzaldehyde, 2 , 3-dimethylamino benzaldehyde 3.5 g, 1.6 g cyclohexanone, 6.4 g of acetophenone, 5.4 g methyl isobutyrate, 2-heptyl-4 g thiazole, benzothiazole 2.9 g, 3.1 diethyl furo g, 3.9 g furfural, 1-methoxy-4-propenyl benzene 7.8 g, pyrazine 7.3 g, 5 g of 2-methyl pyrazine, 2,5-dimethyl pyrazine 5.5 g, 3-ethyl 3.3 g 2,5-dimethyl pyrazine, 3,5-dimethyl-thio-1,2,4-cyclopentane 4.2 g, 3 g methyl propyl disulfide, and then stir was added 920 g of triacetin, uniformly stirring to obtain 1022 g of shrimp flavor; Weigh 96.9 grams of corn oil and 3 grams of shrimp flavor mixed, was added 0.01 Specter butyl hydroquinone, 0.1 g capsanthin stir shrimp taste seasoning oil is obtained after.

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PUM

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Abstract

The invention discloses a shrimp-flavored seasoning oil and a production method thereof. The seasoning oil comprises corn oil, shrimp essence, capsicum red pigment and antioxidant; the contents of each component are respectively 96.9% of corn oil, 3% of shrimp essence, and capsicum Red pigment 0.1%, antioxidant 0.01%. The production method comprises the following steps: S1, putting corn oil in a container, adding base shrimp essence, and stirring evenly; S2, adding antioxidants into the container, stirring evenly; S3, adding capsanthin into the container, and mixing thoroughly That is the finished product. The base shrimp flavor produced by the method of the invention has pure aroma and strong imitation, and at the same time, the head aroma is relatively strong, which can fully meet the needs of producing base shrimp flavor seasoning oil; and the base shrimp flavor seasoning oil produced by combining the base shrimp flavor and other ingredients has a color and luster Natural, authentic and intense aroma, rich taste and long lasting aftertaste.

Description

Technical field [0001] The present invention relates to the field of food, particularly to a shrimp flavor oils and flavoring production process. Background technique [0002] The quality of a flavor oil depends mainly on three aspects: the color is true, whether realistic and rich aroma, fragrant whether durable. Most cooking oil do not add pigment, basically oil base color; there are also some flavored oils in order to achieve true colors will be reasonable to add a certain amount of pigment (add type and amount of food additive standards to comply with the provisions of GB2760); lifelike and rich aroma of the main means of operation is added to the flavor oil in certain kinds and amounts of liquid flavor, fragrance is the first requirement to emulate Shannon is stronger, and the concentration of flavors is higher, so as to achieve the purpose of fragrant lasting . [0003] Shrimp is one kind of food by consumers in our country, it is not only the body fat thin shell, fresh mea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 施春权雷国泰
Owner PANASIA OLAUGHLIN BIO TECH WUHAN CO LTD