Microbial fermentation seafood condiment and preparation method thereof

A seafood seasoning, microbial fermentation technology, applied in the directions of yeast-containing food ingredients, food science, food ingredients as taste improvers, etc., can solve the problems of backward deep processing technology, waste of resources, etc. safety effect

Inactive Publication Date: 2019-09-06
中山市智辉科技服务有限公司
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These leftovers contain more high-quality protein. Due to the backwardness of deep processing technology, these high-quality proteins are generally used to produce feed products with a clear value, resulting in a waste of resources.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Microbial fermentation seafood condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention provides a microbial fermented seafood seasoning, which uses shiitake mushrooms, chicken, fish, shrimp, crab and shellfish leftovers as raw materials, and the weight ratio of the mushrooms, chicken, fish, shrimp, crab and shellfish leftovers is 2 :1:2:3:1:5.

[0030] Concrete preparation method comprises the following steps:

[0031] (1) Raw material processing, clean the raw material with clean water, drain the water, use chicken, fish, shrimp, crab and shellfish scraps as raw materials, the mushrooms, chicken, fish, shrimp, crab and shellfish scraps The weight ratio is 2:1:2:3:1:5. Shrimp is a small shrimp class, selected from small white shrimp, mysis, squid, and hairy shrimp. The crab is selected from swimming crab or small sand crab;

[0032] (2) The cleaned raw materials are crushed with a pulverizer according to the weight ratio to 100-120 mesh, and distilled water is added to make a 250g / L raw material solution;

[0033] (3) Add 1.8% glucose, a...

Embodiment 2

[0036] The invention provides a microbial fermented seafood seasoning, which uses shiitake mushrooms, chicken, fish, shrimp, crab and shellfish leftovers as raw materials, and the weight ratio of the mushrooms, chicken, fish, shrimp, crab and shellfish leftovers is 2.5 :1.5:3:4:1.5:6.

[0037] Concrete preparation method comprises the following steps:

[0038] (1) Raw material processing, clean the raw material with clean water, drain the water, use chicken, fish, shrimp, crab and shellfish scraps as raw materials, the mushrooms, chicken, fish, shrimp, crab and shellfish scraps The weight ratio is 2.5:1.5:3:4:1.5:6. Shrimp is a small shrimp class, selected from small white shrimp, mysis, squid, and hairy shrimp. Crabs are selected from portunus or small sand crabs.

[0039] (2) The cleaned raw materials are crushed with a pulverizer according to the weight ratio to 100-120 mesh, and distilled water is added to make a 250g / L raw material solution;

[0040] (3) Add 1.8% gluc...

Embodiment 3

[0043] The invention provides a microbial fermented seafood seasoning, which uses shiitake mushrooms, chicken, fish, shrimp, crab and shellfish leftovers as raw materials, and the weight ratio of the mushrooms, chicken, fish, shrimp, crab and shellfish leftovers is 3 :2:4:6:2:9.

[0044] Concrete preparation method comprises the following steps:

[0045] (1) Raw material processing, clean the raw material with clean water, drain the water, use chicken, fish, shrimp, crab and shellfish scraps as raw materials, the mushrooms, chicken, fish, shrimp, crab and shellfish scraps The weight ratio is 3:2:4:6:2:9. Shrimp is a small shrimp class, selected from small white shrimp, mysis, squid, and hairy shrimp. The crab is selected from swimming crab or small sand crab;

[0046] (2) The cleaned raw materials are crushed with a pulverizer according to the weight ratio to 100-120 mesh, and distilled water is added to make a 250g / L raw material solution;

[0047](3) Add 1.8% glucose, ad...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a microbial fermentation seafood condiment and a preparation method thereof. The microbial fermentation seafood condiment provided by the invention takes shiitake mushroom, chicken, fish, shrimp, crab and shellfish leftovers as raw materials and adopts microbial co-fermentation. The weight ratio of the shiitake mushroom, chicken, fish, shrimp, crab and shellfish leftovers is (2-3):(1-2):(2-4):(3-6):(1-2):(5-9). The microbial fermentation seafood condiment takes the shiitake mushroom, chicken, fish, shrimp, crab and shellfish leftovers as raw materials, is rich in nutrients and easy to absorb and tastes delicious; aspergillus oryzae and candida tropicalis are adopted for co-fermentation and complement each other. The seafood condiment is prepared by the microbial fermentation method, the product safety is improved, at the same time, the shellfish leftovers are fully utilized, resources are saved, and the economic value of the product is improved.

Description

technical field [0001] The invention relates to a microbial fermented seafood seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Seasonings, in terms of origin, can come directly or indirectly from plants, animal ingredients or synthetic ingredients (such as monosodium glutamate). There are sour, sweet, bitter, spicy, salty, fresh, and hemp in terms of the taste added by the seasoning. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly use pure natural seasonings extracted through high technology material. [0003] Natural seafood seasoning has the fresh and fragrant flavor of seafood, delicious taste...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L33/00
CPCA23L27/24A23L33/00A23V2002/00A23V2250/76A23V2200/16
Inventor 李永刚张军伟陈嘉豪
Owner 中山市智辉科技服务有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap