Delicate flavor condiment similar to delicate flavor of steamed crab and method of processing the same
A technology for condiments and hairy crabs, which is applied in the field of umami condiments and their processing, can solve problems such as unreported processing methods, and achieve the effects of rich taste, economic cost advantage and strong umami.
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Embodiment 1
[0026] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:
[0027] 1) Pretreatment of fish meat: After removing inedible parts such as viscera and other inedible parts of fresh or frozen freshwater fish or sea fish, add water twice the weight of the fish meat, mince the fish meat, beat it, and then heat it to 100°C for 10 minutes , and then cooled to 55°C to obtain fish paste.
[0028] 2) Deep hydrolysis of fish pulp: add papain to fish pulp at a temperature of 55° C., in an amount of 3% by weight of fish meat, hydrolyze for 1 hour, then add flavor enzyme of 2% by weight of fish meat, and continue hydrolysis for 2 hours . During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis process. After hydrolysis,...
Embodiment 2
[0032] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:
[0033] 1) Pretreatment of fish meat: After removing inedible parts such as viscera and other inedible parts of fresh or frozen freshwater fish or sea fish, add water equal to the weight of the fish meat, mince the fish meat, beat it, and then heat it to 100°C for 10 minutes , and then cooled to 55°C to obtain fish paste.
[0034] 2) Deep hydrolysis of fish meat: add papain to the fish meat slurry with a temperature of 55° C., in an amount of 2% of the weight of the fish meat, hydrolyze for 2 hours, then add 1.5% flavor enzyme of the fish meat weight, and continue the hydrolysis for 4 hours. During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis ...
Embodiment 3
[0038] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:
[0039] 1) Pretreatment of fish meat: After removing inedible parts such as viscera from fresh or frozen freshwater fish or sea fish, add 50% water of the weight of the fish meat, mince the fish meat, make a pulp, then heat to 100°C and keep for 10 Minutes, then cooled to 55 ° C to obtain fish paste.
[0040] 2) Deep hydrolysis of fish meat: add the composite protease to the fish meat slurry at a temperature of 55° C., in an amount of 0.5% by weight of the fish meat, hydrolyze for 3 hours, then add flavor enzymes of 1% by weight of the fish meat, and continue the hydrolysis for 5 hours. During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis proce...
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