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Snakehead essence and making method thereof

A production method and fish essence technology, which are applied in the directions of food drying, food science, and application, can solve the problem of bitter taste in dishes, and achieve the effects of easy digestion and absorption, broad market prospects, and significant economic and social benefits.

Inactive Publication Date: 2019-04-30
NANJING LOLIJIA AGRI DEV LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, ordinary monosodium glutamate can no longer meet people's requirements for umami taste, and too much addition will make dishes have a bitter taste and dry mouth after eating. Later, the appearance of chicken essence satisfied people's desire for compound umami taste requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Recipe: 300 grams of fresh black fish powder, 280 grams of sodium glutamate, 160 grams of edible salt, 80 grams of edible sugar, 30 grams of modified starch, 8 grams of maltodextrin, 6 grams of green onion powder, 3 grams of sodium alginate, 4 grams of star anise powder gram.

[0033] First take the above-mentioned formulas in proportion, and then prepare according to the process described in the instructions:

[0034] (1) Material selection: (2) Washing; (3) Cooking; (4) Shrimp cleaning; (5) Pulping; (6) Enzymolysis; (7) Enzyme inactivation;

[0035] (8) Concentration.

[0036] According to the process of the present invention, after the above procedures, then fully mix the above-mentioned components with a mixer; then granulate with a swing or extrusion granulator; pass the granules through a belt tunnel dryer, boiling dryer or spray dryer Drying; then sieve with a three-stage sieving machine, the granular form is the fish powder, and the powder is the fish powder; ...

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PUM

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Abstract

The invention discloses a snakehead essence and a making method thereof. The snakehead essence is characterized by being prepared from the following components in parts by weight: 20-40 parts of freshsnakehead meal, 20-40 parts of sodium glutamate, 10-30 parts of edible salt, 6-10 parts of edible sugar, 2-5 pars of denatured starch, 0.7-1.3 parts of maltodextrin, 0.5-1 part of shallot powder, 0.1-0.5 part of sodium alginate and 0.1-0.5 part of anise powder. The main process provided in the invention comprises the steps of cooking the fresh snakehead, pulping the cooked snakehead, subjecting the pulp to enzymolysis, deactivating enzyme, concentrating the obtained product, drying the concentrated product, granulating the dried product, screening the obtained granules and the like. As a newgeneration of compound and flavor-increasing seasoning, the snakehead essence can replace monosodium glutamate and essence of chicken, is widely applied to catering industry and food industry, and hasa very good market prospect.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to a fish essence and a preparation method thereof. Background technique [0002] People like delicious taste, but where does freshness come from, from the original taste and seasoning. The so-called original taste refers to the umami ingredients naturally contained in daily meat and vegetable foods, such as sodium glutamate, sodium inosinate and sodium guanylate; the so-called seasoning refers to adding freshness enhancers and other seasoning substances to make cooking The dishes are fresh, fragrant and delicious. [0003] At present, monosodium glutamate is the first generation of freshness enhancer, the main ingredient is sodium glutamate. With the improvement of people's living standards, ordinary monosodium glutamate can no longer meet people's requirements for umami taste, and too much addition will make dishes have a bitter taste and dry mouth after eating. Later, the appearance o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L29/00
CPCA23L27/10A23L29/06A23V2002/00A23V2250/5118A23V2250/5114A23V2250/5026A23V2300/10
Inventor 陈龙云
Owner NANJING LOLIJIA AGRI DEV LTD