Application of compound essential oil sauce in removal of fishy smell
A technology for compounding essential oils and sauces, which is used in applications, food ingredients as odor modifiers, food ingredients containing natural extracts, etc., can solve problems such as the inability to meet the preparation process and affect the purchase demand of fish products, and achieve sensory quality improvement. , easy to use, quick and effective
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Embodiment 1
[0028] An application of compound essential oil sauce in removing fishy smell, characterized in that, said compound essential oil sauce comprises the following components in mass percentage:
[0029] Perilla essential oil 0.2%
[0030] Ginger essential oil 0.2%
[0031] Xanthan Gum 0.3%
[0032] Sodium Carboxymethyl Cellulose 0.3%
[0033] Maltodextrin 4%
[0034] Modified Starch 2%
[0035] Salt 8%
[0036] White sugar 3%
[0037] Yeast Extract 1%
[0038] Monosodium Glutamate 3%
[0039] Sodium 5'-flavored dinucleotide 0.15%
[0040] Citric acid 0.175%
[0041] Purified water balance
[0042] Add the compound essential oil seasoning sauce according to 10% of the mass of silver carp meat, treat the fish meat at 15°C for 60 min, and steam for 8 min.
Embodiment 2
[0044] The difference between embodiment 2 and embodiment 1 is that a kind of application of compound essential oil sauce in removing fishy smell, described compound essential oil sauce comprises each component of following mass percentage:
[0045] Perilla essential oil 0.2%
[0046] Ginger essential oil 0.4%
[0047] Xanthan Gum 0.3%
[0048] Sodium Carboxymethyl Cellulose 0.5%
[0049] Maltodextrin 4%
[0050] Modified Starch 2%
[0051] Salt 10%
[0052] White sugar 5%
[0053] Yeast Extract 1%
[0054] Monosodium Glutamate 3%
[0055] Sodium 5'-flavored dinucleotide 0.15%
[0056] Citric acid 0.125%
[0057] Purified water balance
[0058] Add the compound essential oil seasoning sauce according to 10% of the mass of silver carp meat, treat the fish meat at 20°C for 30 minutes, and steam for 8 minutes.
Embodiment 3
[0060] The difference between embodiment 3 and embodiment 1 is, the application of a kind of compound essential oil sauce in removing fishy smell, described compound essential oil sauce comprises each component of following mass percentage:
[0061] Perilla essential oil 0.2%
[0062] Ginger essential oil 0.6%
[0063] Xanthan Gum 0.2%
[0064] Sodium Carboxymethyl Cellulose 0.3%
[0065] Maltodextrin 5%
[0066] Modified Starch 2%
[0067] Salt 8%
[0068] White sugar 3%
[0069] Yeast Extract 1.5%
[0070] Monosodium Glutamate 3%
[0071] Sodium 5'-flavored dinucleotide 0.15%
[0072] Citric acid 0.175%
[0073] Purified water balance
[0074] Add the compound essential oil seasoning sauce according to 5% of the mass of silver carp meat, treat the fish meat at 15°C for 45 minutes, and steam for 8 minutes.
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