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Seafood seasoning prepared with scallop edge meat and fragrant mushroom and its prepn process

A scallop edge and original ecological technology, applied in food science and other fields, can solve the problems of unsatisfactory functions, waste of protein resources, pollution of the environment, etc., and achieve the effect of rich nutrition, removal of fishy smell, and strong flavor

Inactive Publication Date: 2006-10-18
李连升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second generation condiment "Chicken Essence" came into being, but its function is still unsatisfactory
[0006] Scallop meat accounts for 30% of the weight of scallops. It is the leftovers when processing scallop pillars. It has not been effectively utilized so far. This not only causes a huge waste of protein resources, but also pollutes the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Dalian Sanhai Marine Biological Development Co., Ltd. uses the seafood condiment prepared by using the original ecological scallop meat and shiitake mushrooms and the process method thereof to produce the seafood condiment.

[0040] Preparation ingredients: 29.23% of fresh scallop meat produced in the sea area of ​​Changhai County, Dalian, which meets the first-class seawater quality standard in the national seawater quality standard; 7.8% of shiitake mushrooms; 0.06% of ethyl maltol; 0.3% of succinic acid; 11.69% of refined salt; White granulated sugar 1.5%; Maltose 1.5%; Taste disodium nucleotide 0.9%; Corn starch 47.02%.

[0041] The specific method steps are as follows:

[0042] The first step is to prepare materials

[0043] First, weigh fresh scallop meat, shiitake mushrooms, ethyl maltol, succinic acid, refined salt, white granulated sugar, maltose, taste nucleotide disodium, and cornstarch respectively, and set aside for use;

[0044] The second step, beating ...

Embodiment 2

[0059] Dalian Sanhai Marine Biological Development Co., Ltd. uses the original ecological scallop meat and shiitake mushrooms to change the ingredients of the product and adjust different process parameters to prepare seafood condiments.

[0060] Preparation ingredients: 40% fresh scallop meat; 10% mushroom; 0.08% ethyl maltol; 0.5% succinic acid; 14% refined salt; 4% white sugar; 4% maltose; 1% disodium nucleotide; Corn starch 26.42%.

[0061] The specific method steps are as follows:

[0062] The first step is to prepare materials

[0063] First, weigh fresh scallop meat, shiitake mushrooms, ethyl maltol, succinic acid, refined salt, white granulated sugar, maltose, taste nucleotide disodium, and cornstarch respectively, and set aside for use;

[0064] The second step, beating

[0065] Then, after soaking the shiitake mushrooms for 60 hours, pour them into a 400-mesh colloid mill for mixing and beating together with the fresh scallop meat, until it becomes a pasty mixed s...

Embodiment 3

[0079] Dalian Sanhai Marine Biological Development Co., Ltd. uses the original ecological scallop meat and shiitake mushrooms to change the ingredients of the product and adjust different process parameters to prepare seafood condiments.

[0080] Preparation ingredients: 20% fresh scallop meat; 5% shiitake mushrooms; 0.04% ethyl maltol; 0.2% succinic acid; 8% refined salt; 0.5% white sugar; Cornstarch 65.26%.

[0081] The specific method steps are as follows:

[0082] The first step is to prepare materials

[0083] First, weigh fresh scallop meat, shiitake mushrooms, ethyl maltol, succinic acid, refined salt, white granulated sugar, maltose, taste nucleotide disodium, and cornstarch respectively, and set aside for use;

[0084] The second step, beating

[0085] Then, after soaking the shiitake mushrooms for 60 hours, pour them into a 400-mesh colloid mill for mixing and beating together with the fresh scallop meat, until it becomes a pasty mixed solution at normal temperatu...

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PUM

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Abstract

The present invention relates to sea food seasoning, and features that the sea food seasoning is prepared with refined salt, sugar, malt syrup, ethyl maltol, flavoring disodium nucleotide and corn starch, as well as fresh scallop edge meat, fragrant mushroom, ethyl maltol and succinic acid in certain weight proportion. The preparation process includes preparing material, beating pulp, salt separation and salt dissolution, enhanced Maillard reaction, gelatination reaction, pelletizing, drying, sterilizing and packing. The sea food seasoning is suitable for all people.

Description

Technical field: [0001] The invention relates to a seafood condiment prepared by using raw ecological scallop meat and shiitake mushrooms and a process method thereof, and belongs to the field of deep processing of seafood. Background technique: [0002] With the progress of society and the continuous improvement of human pursuit of delicious food, seasoning has become a necessity in people's life. However, condiments such as monosodium glutamate and soy sauce based on monosodium glutamate still dominate the market dynamics. However, it is generally believed in the West that monosodium glutamate can cause brief but excruciating headaches, and some people even lose their hair as a result. They jokingly call this symptom "Chinese restaurant syndrome". The second generation condiment "Chicken Essence" came into being, but its function is still unsatisfactory. [0003] Monosodium glutamate (sodium glutamate) is made from carbohydrates (starch, rice, molasses, etc.), which is h...

Claims

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Application Information

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IPC IPC(8): A23L31/00
Inventor 李连升
Owner 李连升