Edible seasoning by sea product defishing smell and freshness extracting and its processing method

A technology for seasoning and fishy freshness improvement, which is applied in the field of edible seafood seasoning for deodorization and freshness of marine organisms. strong effect

Inactive Publication Date: 2004-12-15
于政友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] We know that the existing seasonings generally include monosodium glutamate, chicken essence, etc. Although this type of seasoning has better freshness, it contains less nutrients. When using seafood as seasoning, cold fish, shrimp, etc. are generally used. Dried directly as a seasoning, although such dried fish, shrimp, etc. are rich in various nutrients, their freshness is poor, and the production of monosodium glutamate consumes a lot of energy and the waste generated seriously pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: A kind of edible seasoning for removing fishy smell and freshening seafood of the present invention, carries out fresh shrimp to run sand in the net cage and spits out the impurities in the body naturally, then puts the clean shrimp into a high-pressure tank and cooks for 4 minutes to remove the shrimp The shell is made into a fine slurry of the meat, put the aforementioned fine slurry into a high-pressure steam tank, add 0.1% vegetable acid and 0.1% chitin, and cook it with high-pressure steam for 10 minutes for deodorization treatment to obtain a fishy shrimp slurry. Soak the fresh and clean sea current sausage in shellfish juice for 8 hours, heat it to 70 degrees and keep it for 8 seconds, take it out and pulverize it quickly to make the sea current sausage slurry, and then mix the fishy shrimp paste with starch and sea current sausage paste in a certain proportion Mix and dry to obtain the main fresh material powder, then mix the main fresh material pow...

Embodiment 2

[0009] Embodiment 2: A kind of edible seasoning for removing fishy smell and freshening freshness of seafood of the present invention, carries out fresh crab to run sand in cage to spit out the impurity in the body naturally, then puts clean shrimp into high-pressure tank and steams for 5 minutes, removes crab The shell is made into a fine slurry of the meat, put the aforementioned fine slurry into a high-pressure steam tank, add 0.2% vegetable acid and 0.3% chitin, and cook it with high-pressure steam for 15 minutes to remove the fishy smell to obtain the fishy shrimp slurry. Soak the fresh and clean sea current sausage in shellfish juice for 15 hours, heat it to 90 degrees and keep it for 15 seconds, take it out and pulverize it quickly to make the sea current sausage slurry, and then mix the fishy crab paste with starch and sea current sausage paste in a certain proportion Mix and dry to obtain the main fresh material powder, then mix the main fresh material powder with salt...

Embodiment 3

[0010] Embodiment 3: A kind of edible seasoning for seafood deodorization and freshness improvement of the present invention, the fresh shellfish is carried out the sand running in the net cage to spit out the impurities in the body naturally, then the clean shellfish is put into a high-pressure tank and boiled for 6 minutes, and the shellfish is removed. The shell is made into a fine slurry of the meat, put the aforementioned fine slurry into a high-pressure steam tank, add 0.15% of plant acid and 0.2% of chitin, and cook with high-pressure steam for 12 minutes for deodorization treatment to obtain fishy shrimp slurry. Soak the fresh and clean seawater sausage in shellfish juice for 12 hours, heat it to 80 degrees and keep it for 10 seconds, take it out and pulverize it quickly to make seawater sausage slurry, and then mix the fishy shellfish slurry with starch and seawater sausage pulp in a certain proportion Mix and dry to obtain the main fresh material powder, then mix the ...

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PUM

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Abstract

The seasoning is produced with shrimp, crab and shellfish meat and through the process of making fine slurry, eliminating fishy smell, mixing with starch, salt sodium glutamate, sugar, seasoning, etc. and stoving. The seasoning of sea product has rich nutrients, good taste, convenient eating and no fishy smell.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an edible seafood seasoning for removing fishy smell and improving freshness of marine organisms. Background technique [0002] We know that the existing seasonings generally include monosodium glutamate, chicken essence, etc. Although this type of seasoning has better freshness, it contains less nutrients. When using seafood as seasoning, cold fish, shrimp, etc. are generally used. Dried directly as seasoning, although this dried fish, shrimp, etc. are rich in various nutrients, their freshness is relatively poor. In addition, the production of monosodium glutamate consumes a lot of energy and the waste produced seriously pollutes the environment. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the above-mentioned prior art and provide an edible seasoning for deodorizing seafood, which is rich in n...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L17/00
Inventor 于政友
Owner 于政友
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