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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 use of MSG and flavoring agents is not conducive to body metabolism
2. Or use yeast extract, the smell is not good, when using it, the powder is easy to absorb moisture, and the paste is easy to brown
3. Use seafood powder such as shrimp powder and fish powder, which is costly and insoluble in water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] ①Ingredients: Weigh sodium glutamate, sodium inosinate, sodium guanylate, shiitake mushroom powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, add edible spices and white sugar at the same time , cornstarch, and stir well.

[0030] ②Granulation: Put the intermediate mixture in ① into the granulator for granulation.

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

[0032] ④ Sub-sieving: pass through a 18-mesh vibrating sieve, and then sub-sieve to obtain the seafood seasoning.

[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% %, 0.02% succinic acid, 0.03% ethyl maltol, and corn starch to make up the balance.

[0034] Wherein, the preparation method of fresh seafood powder comprises:

[0035] Step 10, prepare soaking fishy liquid: add 20g mint essenc...

Embodiment 2

[0040] Embodiment 2: (change the content of batching)

[0041] ①Ingredients: Weigh sodium glutamate, sodium inosinate, sodium guanylate, shiitake mushroom powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, add edible spices and white sugar at the same time , cornstarch, and stir well.

[0042] ②Granulation: Put the intermediate mixture in ① into the granulator for granulation.

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

[0044] ④ Sub-sieving: pass through a 18-mesh vibrating sieve, and then sub-sieve to obtain the seafood seasoning.

[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%, cornstarch make up the balance.

[0046] Wherein, the preparation method of fresh seafood powder comprises:

[0047] Step 10, prepare soak...

Embodiment 3

[0052] Embodiment 3: (on the basis of embodiment 2, change the preparation process parameter of fresh seafood powder)

[0053] ①Ingredients: Weigh sodium glutamate, sodium inosinate, sodium guanylate, shiitake mushroom powder, egg yolk powder, fresh seafood powder, yeast extract, dissolve in water and stir evenly, add edible spices and white sugar at the same time , cornstarch, and stir well.

[0054] ②Granulation: Put the intermediate mixture in ① into the granulator for granulation.

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

[0056] ④ Sub-sieving: pass through a 18-mesh vibrating sieve, and then sub-sieve to obtain the seafood seasoning.

[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%, cornstarch make up the balance.

[0058] Wherein, the preparation method of...

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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
CPCA23L27/10A23L27/22A23L27/21A23L27/00A23L5/27A23L17/65A23L17/50A23L27/20A23L31/15A23L15/00
Inventor 张静徐华根
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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