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Composite seafood soup blend and preparation method thereof

A technology of seafood soup and stock, which is applied in the direction of food preparation, sugar-containing food ingredients, and the function of food ingredients, etc., can solve problems such as clams and scallops that are less researched, and have a wide range of sources, low prices, and high nutrition. Effect of Value Improvement

Active Publication Date: 2015-06-24
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the above, it can be seen that the current research is mostly focused on using a single clam or scallop as a raw material to prepare seasonings, and some compound seafood soups do not involve clams and scallops.
At present, there are few studies on instant compound seafood soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Take fresh and live square clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid in a mass ratio of 1:1.

[0074] Take 500g each of the homogenate of clam and scallop, add 0.3% neutral protease at pH 7.0 for 3h at 45°C, inactivate the enzyme at 95°C for 10min and cool to room temperature. Add 0.3% compound flavor protease at pH 5.0 to hydrolyze at 50°C for 3h, inactivate the enzyme at 100°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 4% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. 30% clam extract, 13% scallop extract, 5% shrimp powder, 30% modified starch, 7% salt, 0.4% disodium succinate, 7% monosodium glutamate, 0.5% disodium 5′-flavored nucleotide , 2% dehydrated diced carrot, 4% dehydrated green onion powder, 1% white pepper powder, 0.1% citr...

Embodiment 2

[0076] Take fresh clams and scallops, wash them with tap water after cleaning and spitting out sand, add water to cook separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:5.

[0077] Take 500g each of the homogenate of clam and scallop, add 0.5% neutral protease at pH 7.5 for 5h at 45°C, inactivate the enzyme at 100°C for 10min and cool to room temperature. Add 0.5% compound flavor protease at pH 7.0 for enzymolysis at 50°C for 5h, inactivate the enzyme at 95°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 6% β-cyclodextrin to the supernatant and homogenize it, spray dry and compound. Four-cornered clam extract 10%, scallop extract 11.3%, shrimp powder 10%, modified starch 50%, salt 5%, disodium succinate 0.5%, monosodium glutamate 5%, 5′-taste nucleotide disodium 1% , 3% dehydrated diced carrot, 2% dehydrated green onion powder, 2% white pepper powder...

Embodiment 3

[0079] Take fresh clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:3.

[0080] Take 500g each of the homogenate of clam and scallop, add 0.4% neutral protease at pH 5.5 for 4h at 45°C, inactivate the enzyme at 98°C for 10min and cool to room temperature. Add 0.4% compound flavor protease at pH 6.0 to hydrolyze at 50°C for 4h, inactivate the enzyme at 98°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 5% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. Four-cornered clam extract 20%, scallop extract 11.6%, shrimp powder 8%, modified starch 40%, salt 6%, disodium succinate 0.45%, monosodium glutamate 6%, 5′-taste nucleotide disodium 0.8% , dehydrated diced carrot 2.5%, dehydrated green onion powder 3%, white pepper powder 1.5%, citric a...

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PUM

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Abstract

The invention relates to the field of seafood processing, and aims to provide a compound seafood soup that is convenient to eat, easy to absorb, and integrates nutrition, health care and seasoning and a preparation method thereof. The invention consists of clam extract, scallop extract, shrimp powder, modified starch, salt, disodium succinate, monosodium glutamate, 5'-taste nucleotide disodium, dehydrated diced carrot, dehydrated green onion powder, white pepper powder, Citric acid, etc. are formulated according to a certain ratio. In the present invention, the extracts of clams and scallops are obtained by co-enzymolysis and spray drying of their cooking liquid and clam meat or scallop meat, which not only avoids the pollution problem caused by the waste of clam juice and scallop juice, but also makes the compound seafood The flavor of the soup stock is better and fuller. The invention is rich in active peptides, amino acids, nucleotides and trace elements, and has the function of health care.

Description

technical field [0001] The invention belongs to the field of seafood processing, in particular to a composite seafood soup stock and a preparation method thereof. Background technique [0002] Square Clams ( Mactra Veneriformis ) commonly known as the white clam, belongs to the clams ( Lamelli branchia )Euplopalmus ( Eulamelli branchia ) Clamidae (Mactridae ) clam ( Mactra ), is a common benthic low-value economic shellfish, widely distributed in the north and south coastal areas of my country. The four-cornered clam has high yield, delicious taste, rich in protein, calcium, phosphorus, iron, iodine and other nutrients. . [0003] At present, most of the coastal tidal flat shellfish in Jinzhou City, Liaoning Province are sold fresh, and the processing utilization rate is low. The invention uses four-cornered clams and several kinds of shellfish with relatively high output in coastal tidal flats of Liaoning Province as raw materials, and has low price and wide sou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/40A23L1/33A23L1/333A23L23/10A23L17/40A23L17/50
CPCA23L5/25A23L17/40A23L17/50A23L23/10A23L33/10A23V2002/00A23V2200/30A23V2200/15A23V2250/2042A23V2250/5114A23V2250/61A23V2250/032
Inventor 励建荣高郡焕李学鹏陈桂芳仪淑敏董志俭李婷婷高艳蕾
Owner BOHAI UNIV
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