Preparation method of extremely fresh composite seasoning material based on evaluation of seasoning material freshness

A compound seasoning and seasoning technology, which is applied in the field of food processing, can solve the problem of undesigned umami intensity grading, and achieve the effect of simple grading method, favorable industrial production, and strong umami taste

Pending Publication Date: 2020-02-11
JIANGNAN UNIV +1
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contrast to this invention, no

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

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1 Preparation method of extremely fresh compound seasoning based on seasoning freshness classification evaluation using Pleurotus eryngii and Flammulina velutipes as main raw materials.

[0033] 1) Raw material selection: The present invention uses fresh pleurotus eryngii and fresh enoki mushrooms with rich umami ingredients as main raw materials, and fresh turtle scraps, fresh shrimp meat and gluten protein freshly prepared from wheat flour as auxiliary raw materials;

[0034] 2) Preparation method: cut the selected raw materials into small pieces and place them in a tray, spread them into a uniform thin layer, and then put them in a refrigerator at -10°C for slow freezing for 16 hours, and then separately vacuum freeze-drying, and then freeze-drying After the raw materials are crushed and passed through a 60-mesh sieve, the obtained Pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein powder are mixed at 4:3:1:...

Example Embodiment

[0037] Example 2 The preparation method of the extremely fresh compound seasoning based on the freshness classification evaluation of seasonings, which uses turtle scraps and shrimp meat as main raw materials.

[0038] 1) Raw material selection: The present invention uses fresh turtle scraps and fresh shrimp meat with rich umami components as main raw materials, and uses fresh pleurotus eryngii, fresh enoki mushrooms and gluten freshly prepared from wheat flour as auxiliary raw materials;

[0039] 2) Preparation method: Cut the selected raw materials into small pieces or small pieces and place them in the tray, spread them into a uniform thin layer, and then put them in the refrigerator at -15℃ for slow freezing for 18 hours, and then vacuum freeze-dry them separately, and then The freeze-dried raw materials are crushed and passed through an 80-mesh sieve, and the obtained pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp meat powder and gluten protein po...

Example Embodiment

[0042] Example 3 The preparation method of the extremely fresh compound seasoning based on the freshness classification evaluation of seasonings using pleurotus eryngii, enoki mushroom, turtle scraps and shrimp meat as main raw materials.

[0043] 1) Raw material selection: The present invention uses fresh pleurotus eryngii, fresh enoki mushrooms, fresh turtle scraps and fresh shrimp meat which are rich in umami components as main raw materials, and uses gluten freshly prepared from wheat flour as auxiliary raw materials;

[0044] 2) Preparation method: Cut the selected raw materials into small pieces or small pieces and place them in the tray, spread them into a uniform thin layer, and then put them in the refrigerator at -10℃ for slow freezing for 20 hours, and then vacuum freeze-dry them separately, and then The freeze-dried raw materials are crushed and passed through an 80-mesh sieve. The obtained pleurotus eryngii powder, enoki mushroom powder, turtle scraps powder, shrimp mea...

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 present invention discloses a preparation method of an extremely fresh composite seasoning material based on evaluation of seasoning material freshness, and belongs to the field of food processing. Pleurotus eryngii powder, flammulina velutipe powder, soft-shelled turtle waste powder, shrimp meat powder and gluten powder are used as raw materials, a slow freezing and freeze-drying, twin-screwextrusion, ultrasonic and bio-enzymatic mixing technology is used, the extremely fresh composite seasoning material is prepared, an application of the mixing technology shortens preparation time of aconventional biological enzymolysis technology, improves production efficiency, enhances product delicate flavor and flavor, and improves product quality. A commonly used flavor enhancer sodium glutamate is used as a standard sample to manufacture a delicate flavor intensity classification standard, an electronic tongue detection is combined with sensory evaluation to detect delicate flavor values, a slight delicate grade is determined when delicate flavor value is smaller than 0.3% sodium glutamate concentration delicate flavor value, a delicate grade is determined when the delicate flavor value is between 0.3-0.6% sodium glutamate concentration delicate flavor value, a strong delicate grade is determined when the delicate flavor value is between 0.6-0.8% sodium glutamate concentration delicate flavor, and an extreme delicate grade is determined when the delicate flavor value is larger than 0.8%.

Description

Technical field [0001] A preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation belongs to the field of food processing. Background technique [0002] Umami flavour is a kind of commercial product that can enhance the umami taste of food. It is a kind of flavor enhancer. It has a good flavor and freshness effect on meat, poultry, aquatic products, vegetables and other foods. The umami flavors in the market mainly include monosodium glutamate, chicken sauce, chicken essence, soy sauce and oyster sauce, etc. The product types are limited, and the existing products also contain high salt content. There are few types of extremely fresh compound seasonings, especially natural compound seasonings. It is even more lacking. [0003] The type and content of the main umami components that affect the umami taste intensity of food. The umami components in food have umami characteristics. The currently known umami components are mainly organic acids, o...

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
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 张慜赵永敢刘亚萍
Owner JIANGNAN UNIV
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