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Abalone seasoning juice

A technology for sauce and abalone, applied in the field of condiments, can solve the problems of high cost, long cooking time, large dosage, etc., and achieve the effects of realistic fragrance, strong natural feeling, and overcoming poor product taste.

Active Publication Date: 2003-11-05
广州百花香料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of them use boiled abalone broth to provide abalone flavor, which has a certain authenticity like the former, but the cooking time is long, the dosage is large, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Raw material ratio (unit: g): natural abalone essence 2.0; hydrolyzed vegetable protein 50.0; yeast essence 50.0; salt 100.0; MSG 80.0; sugar 180.0; citric acid 1.0; modified starch 30.0; Potassium Acid 1.0.

[0011] According to the raw material ratio of abalone sauce, add natural abalone flavor, hydrolyzed vegetable protein, yeast extract, salt, monosodium glutamate, sugar, citric acid, modified starch, caramel color, I+G, 488.0g of distilled water into the heating pot, and start stirring , heated and boiled, kept for 20 minutes, then cooled, added potassium sorbate, and when the temperature dropped to 65°C, 1000g of abalone sauce was prepared, wherein the solid content was 51.20%, and the moisture content was 48.80%.

Embodiment 2

[0013] Raw material ratio (unit: g): natural abalone flavor 50.0; hydrolyzed vegetable protein 1.0; yeast extract 1.0; salt 100.0; MSG 20.0; sugar 180.0; citric acid 1.0; modified starch 50.0; Potassium Sorbate 1.0. The preparation process is the same as in Example 1, 587.0 g of distilled water is added to obtain 1000 g of abalone sauce, wherein the solid content is 41.30%, and the moisture content is 58.70%.

Embodiment 3

[0015] Raw material ratio (unit: g): natural abalone essence 10.0; hydrolyzed vegetable protein 40.0; yeast essence 40.0; salt 70.0; MSG 120.0; sugar 180.0; citric acid 1.8; modified starch 40.0; 0.5. The preparation process is the same as in Example 1, adding 495.7 g of distilled water to obtain 1000 g of abalone sauce, with a solid content of 50.43% and a moisture content of 49.57%.

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PUM

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Abstract

The abalone seasoning juice is prepared with natural abalone as main material as well as hydrolyzed plant protein, yeast essence, salt, gourmet powder, sugar, citric acid, denatured starch, caramel, preservative, etc. It has rich abalone fragrance, and may be used as seasoning for various foods.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seafood seasoning. Background technique [0002] Most of the abalone juices currently on the market use a blended abalone essence to increase the flavor of the abalone. The blended abalone flavor is blended with edible monomer spice compounds, which has poor taste and great sensory stimulation, and has a large distance from the original abalone flavor. Some natural abalones are used as raw materials to prepare abalone juice. Wherein minority adopts minced abalone to provide abalone flavor, has certain authenticity, but the minced abalone can not make full use of all original effective flavor components of abalone. To achieve sufficient abalone fragrance, more minced abalone meat needs to be added, which is very costly. Most of them adopt boiled abalone broth to provide abalone flavor, which has certain authenticity as the former, but the boil time is long, the consumption is large, and the cos...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L17/20
Inventor 张文启陆洁毅乔吉喆
Owner 广州百花香料股份有限公司
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