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A kind of highly nutritious concentrated seafood paste and its preparation method

A high-nutrition, seafood-based technology, applied in the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve problems such as insufficient nutrition, inability to impart seafood flavor to products, and lack of strong seafood flavor in seasoning sauces to achieve flavor Unique, reduce the loss of seafood flavor, and ensure product safety

Active Publication Date: 2021-05-28
江苏特味浓食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of seafood sauce can suppress fishy smell and enhance freshness. It is a high-quality seasoning for cooking seafood and can also be used for cooking and seasoning of fresh meat; but this kind of seasoning sauce is not rich in seafood flavor and rich in nutrition. It is suitable for the processing and application of non-seafood products. It is impossible to impart seafood flavor to the product, and the scope of application is greatly limited

Method used

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  • A kind of highly nutritious concentrated seafood paste and its preparation method
  • A kind of highly nutritious concentrated seafood paste and its preparation method

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preparation example Construction

[0036] refer to figure 1 Shown, the present invention also provides the preparation method of above-mentioned highly nutritious concentrated seafood paste, and this preparation method comprises the following steps:

[0037] (1) Raw material processing: use fresh live mussels caught recently, and wash the mussels with water for 3 times to remove mussel sediment and other impurities, and then boil the cleaned mussels in hot water at 95-100°C Cook for 5-10 minutes to ensure that the mussel shells are opened and the mussel meat is taken out, and then the mussel meat is taken out and cleaned before use;

[0038](2) Boiling and extracting shellfish broth: Add demineralized water twice the weight of the mussel meat to the mussel meat prepared in step (1), put it into the extraction tank, add 0.04 to 0.04% of the total weight of the mussel meat 0.06% citric acid, 0.03-0.05% sodium erythorbate, 0.01-0.03% vitamin E oil, 0.07-0.09% pepper, mussel 0.05-0.07% of the total weight of pepp...

Embodiment 1

[0045] The preparation process of the highly nutritious concentrated seafood paste in the present embodiment is:

[0046] (1) Raw material processing: Fresh live mussels caught recently were used, and the mussels were washed with water for 3 times to remove mussel sediment and other impurities, and then the cleaned mussels were boiled in hot water at 95°C for 10 Minutes to ensure that the mussel shells are opened and the mussel meat is taken out, and then the mussel meat is taken out and cleaned before use;

[0047] (2) Boiling and extracting shellfish broth: the mussel meat obtained in step (1) and 0.08% rice wine of the mussel meat gross weight and demineralized water of 2 times the weight of the mussel meat gross weight are put into the extraction tank , adding antioxidants, including 0.03% sodium erythorbate of the total weight of mussel meat, 0.01% vitamin E oil of the total weight of mussel meat, 0.04% citric acid of the total weight of mussel meat; fishy and flavor-remo...

Embodiment 2

[0053] The preparation method of the highly nutritious concentrated seafood paste in the present embodiment is:

[0054] (1) Raw material processing: Fresh live mussels caught recently are used, and the mussels are washed with water for 3 times to remove mussel sediment and other impurities, and then the cleaned mussels are boiled in hot water at 98°C for 8 Minutes to ensure that the mussel shells are opened and the mussel meat is taken out, and then the mussel meat is taken out and cleaned before use;

[0055] (2) Shellfish broth boiling and extracting: the mussel meat and the 0.082% rice wine of the mussel meat gross weight that step (1) obtains and the demineralized water of 2 times the weight of the mussel meat gross weight are dropped into the extraction tank Add antioxidants, including 0.045% sodium erythorbate of the total weight of mussel meat, 0.028% vitamin E oil of the total weight of mussel meat, citric acid of 0.055% of the total weight of mussel meat; odor-removi...

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Abstract

The present invention proposes a high-nutrition concentrated seafood paste and a preparation method thereof. The high-nutrition concentrated seafood paste uses fresh mussels as raw materials, and processes raw materials, shellfish broth boiling and extraction, mussel meat enzymatic hydrolysis, vacuum concentration, and deployment. And homogenization, and clean packaging steps to make the concentrated seafood paste in semi-fluid form. The high-nutrition concentrated seafood paste of the present invention uses fresh live mussels as the main raw material, and through the method of combining boiling and enzymatic hydrolysis technology, it not only ensures that the nutrients of mussel meat can be dissolved in the soup, but also makes the taste and flavor of the product reach the People's preferences and hobbies; in the production process, the addition of antioxidants and vacuum low-temperature concentration technology are used to reduce the loss of seafood flavor during mussel processing, and to lock in nutrients to the greatest extent. Not only is it unique in flavor and rich in nutrition, it also has the function of dietotherapy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a highly nutritious concentrated seafood paste and a preparation method thereof. The preparation method mainly relates to mussel extraction technology, mussel enzymatic hydrolysis technology, membrane filtration concentration technology, mussel seafood paste deployment technology, etc. Background technique [0002] At present, seafood sauce products in the market are basically made of white sugar, soybeans, wheat flour, edible salt, brewed vinegar, dehydrated garlic, salted pepper, xanthan gum, monosodium glutamate, flavored nucleotides, red yeast rice, etc. processed. This kind of seafood sauce can suppress fishy smell and improve freshness. It is a high-quality seasoning for cooking seafood, and it can also be used for cooking seasoning of fresh meat; but this kind of seasoning sauce is not rich in seafood flavor and rich in nutrition. It is suitable for the processing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L17/50A23L33/00A23L5/00A23L5/10A23L29/00
CPCA23V2002/00A23L5/00A23L5/17A23L17/50A23L27/60A23L29/035A23L33/00A23V2200/02A23V2200/30A23V2250/032A23V2250/2042A23V2250/5086A23V2250/712
Inventor 王俊青朱宏业姚峰
Owner 江苏特味浓食品股份有限公司
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