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Concentrated seafood juice flavourings and preparation method

A production method and seasoning technology, applied in food preparation, application, food science, etc., can solve problems such as unstable taste, easy loss of fragrance, poor antioxidant capacity, etc., and achieve the effects of stimulating gastric juice secretion, increasing appetite, and full taste

Inactive Publication Date: 2012-02-29
HARBIN MAOMAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of unstable taste, poor heat resistance, poor oxidation resistance and containing preservatives, easy loss of nutrition and easy loss of fragrance of existing seafood juice seasoning; and provide a kind of concentrated seafood juice seasoning and its production method

Method used

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  • Concentrated seafood juice flavourings and preparation method

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specific Embodiment approach 1

[0029] Specific embodiment 1: The concentrated seafood sauce seasoning of this embodiment is mainly composed of 3-5 parts of dried sea cucumber, 5-8 parts of dried scallops, 5-8 parts of dried shrimps, 10-13 parts of crabs, 10-13 parts of black scallops by weight. Fish eggs, 10-13 parts of oysters, 0.1-0.2 parts of rice wine, 12-20 parts of minced chicken and 6-10 parts of cyclodextrin.

[0030] The alcohol content of yellow rice wine in this embodiment is 14%~18%.

[0031] The material selection standard of this embodiment is as follows:

[0032]

specific Embodiment approach 2

[0033] Specific embodiment two: the difference between this embodiment and specific embodiment one is that the concentrated seafood juice seasoning mainly consists of 3.5 to 4.5 parts of dried sea cucumber, 6 to 7 parts of dried scallops, 6 to 7 parts of dried shrimps, 11 to 7 parts by weight. 12 parts of crabs, 11-12 parts of mullet eggs, 11-12 parts of oysters, 0.12-0.18 parts of rice wine, 14-18 parts of minced chicken and 7-9 parts of cyclodextrin.

specific Embodiment approach 3

[0034] Specific embodiment three: the difference between this embodiment and specific embodiment one is that the concentrated seafood juice seasoning is mainly composed of 4 parts of dried sea cucumber, 6.5 parts of dried scallops, 6.5 parts of dried shrimp, 11.5 parts of crab, and 11.5 parts of mullet by weight. Eggs, 11.5 parts of oysters, 0.15 parts of rice wine, 16 parts of minced chicken, and 8 parts of cyclodextrin.

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Abstract

The invention provides a concentrated seafood sauce and a manufacturing method thereof, which relates to the seafood sauce and the manufacturing method thereof. The method solves the problems of the prior concentrated seafood sauce of unstable taste, poor heat resistance and inoxidizability, containing preservative, easy loss of nutrition hard preservation of flavor. The concentrated seafood sauce is made mainly by dried sea-cucumber, scallops, dried fried shrimp, crab, braised mullet eggs, oyster, yellow wine, mashed chicken and cyclodextrin. The method comprises the steps of: 1, weighting; 2, pretreating; 3, boiling; 4, adding mashed chicken and filtering; and 5, adding the cyclodextrin and after concentration, and obtaining the concentrated seafood sauce. The product made by the methodis stable in flavor, strong in heat resistance and inoxidizability, has lasting flavor, no preservative and less loss of nutrition runoff, and can be preserved for twelve to eighteen months below minus eighteen DEG C. The method is uniform and simple in art standard, is convenient to operate and has short manufacturing time.

Description

technical field [0001] The invention relates to seafood sauce seasoning and a preparation method thereof Background technique [0002] Quick-frozen dumplings are frozen in a quick-freezer at -30 to -40°C for 20 to 30 minutes, and are loved by people because of their delicious taste and convenience. The quick-frozen dumplings with three delicacies are filled with pork, seafood and seasonal vegetables. They are delicious, nutritious and unique in taste, and have always been loved by consumers. [0003] Dried sea rice has a strong umami taste. Most of the three delicacies dumplings are added with dried sea rice to enhance the freshness, but the fishy smell can be tasted after adding a large amount, and the umami taste is not obvious when added in a small amount. [0004] The disadvantages of dried sea rice can be avoided by adding existing commercially available seafood or seafood seasonings, but its heat resistance is poor, its oxidation resistance is poor, and its nutrition ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/22A23L27/00A23L27/10
Inventor 庞明
Owner HARBIN MAOMAO FOOD
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