Crayfish soaking liquid and preparation method thereof
By using a specific ratio of spices, compound enzymes, and chitosan, combined with the treatment of porous starch and lime juice, the problems of uncoordinated flavor and unstable storage of crayfish marinade were solved, and a balanced and stable marinade preparation was achieved.
CN122123482APending Publication Date: 2026-06-02SHUNXIANG FOOD CO LTD
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Patent Information
- Application Number
- CN202610282851.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-10
- Publication Date
- 2026-06-02
AI Technical Summary
Technical Problem
Existing crayfish soaking liquids have poor flavor coordination, a thin taste, and are prone to oil separation and flavor loss during storage.
Method used
By using a specific ratio of spices, compound enzymes, and food-grade chitosan, combined with porous starch and lime juice, an infusion solution is prepared through enzymatic hydrolysis, cross-linking, and ultrasonic treatment to form a stable network structure, ensuring balanced flavor and stable storage.
Benefits of technology
It achieves a balanced and harmonious flavor in the infusion liquid, a mellow taste, and stable flavor during storage, avoiding oil separation and extending shelf life.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a preparation method of crayfish soaking liquid, and belongs to the technical field of food seasoning. The method comprises the following steps: firstly, performing crushing treatment on spices, and meanwhile, preparing basic immersion liquid; mixing and boiling part of the crushed spices and the basic immersion liquid, cooling, adding a compound enzyme preparation compounded by neutral protease and flavourzyme, carrying out heat-preservation enzymolysis, and heating for inactivation after enzymolysis is completed; after cooling, adding food-grade chitosan, adjusting the pH value with citric acid, carrying out heat preservation crosslinking, and then heating and curing to obtain modified basic immersion liquid; sequentially adding spice oil, porous starch and lime juice into the modified basic immersion juice, and synchronously carrying out ultrasonic treatment and stirring treatment; and finally, cooling, filtering and instantly sterilizing to obtain a finished product. The flavor coordination and taste mellowness of the immersion liquid can be effectively improved, meanwhile, the storage stability of the system is remarkably enhanced, the phenomena of separation chromatography oil and flavor loss are reduced, and the stable quality of the product within the shelf life is guaranteed.
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