Seafood seasoning and preparation method thereof

A seafood seasoning and seasoning technology, applied in the field of seasoning, can solve the problems of unfavorable body metabolism, easy browning of paste, easy moisture absorption of powder, etc., and achieve the effect of prolonging the residence time

Pending Publication Date: 2020-11-10
JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The freshness of existing seasoning generally is to adopt: 1. monosodium glutamate and freshness enhancer (such as food additives such as nucleotide disodium, disodium succinate), freshness is not enough, freshness is not enough, additive use scope and adding The amount is limited, and excessive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1:

[0029] ① Ingredients: Weigh sodium glutamate, sodium inosinine, sodium guanylate, shiitake powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, and add flavors and white sugar at the same time , Corn starch, stir well.

[0030] ② Granulation: Put the mixed material in ① into the granulator for granulation.

[0031] ③Drying: drying in a fluidized bed at 95°C until the particle moisture is 2%.

[0032] ④Sieving: After sieving through an 18-mesh vibrating sieve, the seafood seasoning is obtained.

[0033] Ingredients: Sodium Glutamate 7%, Sodium Inosinate 0.5%, Sodium Guanylate 0.5%, Mushroom Powder 1%, Egg Yolk Powder 1%, Fresh Seafood Powder 60%, Yeast Extract 0.1%, White Sugar 1 %, succinic acid 0.02%, ethyl maltol 0.03%, corn starch makes up the balance.

[0034] Among them, the method for preparing fresh seafood powder includes:

[0035] Step 10, prepare the soaking and deodorizing liquid: add 20g mint flavor, 100g pure y...

Example Embodiment

[0040] Example 2: (Change the content of ingredients)

[0041] ① Ingredients: Weigh sodium glutamate, sodium inosinine, sodium guanylate, shiitake powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, and add flavors and white sugar at the same time , Corn starch, stir well.

[0042] ② Granulation: Put the mixed material in ① into the granulator for granulation.

[0043] ③Drying: drying in a fluidized bed at 95°C until the particle moisture is 2%.

[0044] ④Sieving: After sieving through an 18-mesh vibrating sieve, the seafood seasoning is obtained.

[0045] Sodium glutamate 8.5%, sodium inosinate 0.7%, sodium guanylate 0.7%, mushroom powder 2%, egg yolk powder 2%, fresh seafood powder 70%, yeast extract 0.15%, white sugar 2%, Succinic acid 0.05%, ethyl maltol 0.05%, corn starch makes up the balance.

[0046] Among them, the method for preparing fresh seafood powder includes:

[0047] Step 10, prepare the soaking and deodorizing liquid: add 20g...

Example Embodiment

[0052] Example 3: (Change the preparation process parameters of the fresh seafood powder on the basis of Example 2)

[0053] ① Ingredients: Weigh sodium glutamate, sodium inosinine, sodium guanylate, shiitake powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, and add flavors and white sugar at the same time , Corn starch, stir well.

[0054] ② Granulation: Put the mixed material in ① into the granulator for granulation.

[0055] ③Drying: drying in a fluidized bed at 95°C until the particle moisture is 2%.

[0056] ④Sieving: After sieving through an 18-mesh vibrating sieve, the seafood seasoning is obtained.

[0057] Sodium glutamate 8.5%, sodium inosinate 0.7%, sodium guanylate 0.7%, mushroom powder 2%, egg yolk powder 2%, fresh seafood powder 70%, yeast extract 0.15%, white sugar 2%, Succinic acid 0.05%, ethyl maltol 0.05%, corn starch makes up the balance.

[0058] Among them, the method for preparing fresh seafood powder includes:

[0059...

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PUM

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Abstract

The invention discloses a seafood seasoning and a preparation method thereof. The seafood seasoning provided by the invention comprises 7-10% of sodium glutamate, 0.5-1% of sodium inosinate, 0.5-1% ofsodium guanylate, 1-3% of lentinus edodes powder, 1-3% of yolk powder, 60-80% of freshening seafood powder, 0.1-0.2% of yeast extract, 1-3% of white granulated sugar, 0.05-0.15% of edible spice and the balance of corn starch. Shellfish processing by-products and rich flavoring substances of low-value shellfishes are fully utilized, the flavoring substances in the raw materials are fully releasedand play a synergistic refreshing role, the flavoring substances of natural seafood are greatly reserved, and meanwhile the peculiar earthy smell, which is extremely easy to perceive, of the shellfishes is effectively removed, so that the palatability is improved.

Description

technical field [0001] The invention relates to the technical field of seasoning, in particular to a seafood seasoning and a preparation method thereof. Background technique [0002] The traditional processing of marine shellfish in my country is mostly resource-exploitative and labor-intensive, with immature processing technology and low production mechanization level, resulting in by-products such as shellfish edges, a large amount of soup, and internal organs during the processing process, and a small part of waste It is sold as feed at a low price, and most of it is discarded directly, causing a large amount of waste of resources and environmental pollution. In fact, the leftovers of these shellfish processing are rich in nutrients, rich in active substances such as protein, taurine, fatty acids and various trace elements. [0003] With the continuous improvement of living standards, nutritious, natural flavor and functional condiments are more and more popular and favor...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/22A23L27/21A23L27/00A23L27/20A23L31/15A23L17/50A23L17/00A23L15/00A23L5/20
CPCA23L5/27A23L15/00A23L17/50A23L17/65A23L27/00A23L27/10A23L27/20A23L27/21A23L27/22A23L31/15
Inventor 张静徐华根
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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