Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of seafood flavor

A technology of seafood essence and essence, applied in the field of food additives, which can solve problems such as difficult handling, affecting nutrition, and easy death of whitebait, and achieves the effects of less nutritional damage, efficient reaction, and shortened reaction time

Inactive Publication Date: 2015-12-02
TIANNING FLAVOR JIANGSU
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, whitebait is easy to die after fishing, and it should be processed within three hours, otherwise it will affect nutrition
This presents a problem in its handling

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of seafood essence, all the percentages and ratios involved are mass ratios, specifically as follows:

[0017] 1) Treatment of whitebait: Because of the characteristics of whitebait, it must be processed within 3 hours, fresh whitebait is taken, and then quick-frozen and brought back for use. Carry out microwave radiation heat treatment to it, microwave power 800W, time 5 minutes, then cool down again. Add 20% water and stir well, microwave power is 400w, time is 10 minutes. Obtain whitebait treatment mixture.

[0018] 2) Enzymolysis of whitebait treatment mixture with immobilized compound enzyme: Enzymolysis of whitebait treatment mixture under microwave and ultrasonic conditions: flavor protease + compound flavor protease (1:1) enzymolysis conditions are: The concentration of whitebait treatment mixture is 8%, the initial pH of enzymolysis is 7, the amount of enzyme added is 1.5%, the microwave power is 450w, the ultrasonic power is 550W, the en...

Embodiment 2

[0022] Another preparation method of seafood essence is as follows:

[0023] (1) The processing of whitebait: fresh whitebait is brought back to use through speed, it is carried out microwave radiation heat treatment, microwave power 800W, time 5 minutes, then cools down again. Add 15% water and stir evenly, microwave power is 400w, and the time is 5 minutes. Obtain whitebait treatment mixture.

[0024] (2) Enzymolysis of whitebait treatment mixture with immobilized compound enzyme: under microwave and ultrasonic conditions, enzymolysis of whitebait treatment mixture: flavor protease + compound flavor protease (1:1) enzymolysis conditions are : Whitebait treatment mixture concentration 15%, initial enzymolysis pH 7, enzyme addition 3.2%, microwave power 500w, ultrasonic power 500W, enzymolysis temperature 75°C, enzymolysis time 25 minutes. After enzymatic hydrolysis, filter and centrifuge. An enzymatic hydrolyzate of whitebait is obtained.

[0025] (3) Carry out Maillard r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a seafood flavor. The preparation method includes subjecting quickly-frozen whitebait to microwave radiation thermal treatment, cooling the whitebait, and mashing the whitebait; allowing enzymolysis with a compound flavourzyme and a flavourzyme, after enzymolysis, performing filtering and centrifuging to obtain an enzymatic hydrolysate subjected to Maillard reaction to obtain a flavor enhancer, and adding the flavor enhancer to a flavor. By subjecting the whitebait to microwave / ultrasonic and immobilized enzyme combination, the flavor and fresh of the whitebait can be well reserved; ultrasonic enables efficient reaction, with low cost and no pollution, and operating is convenient; the seafood flavor has unique flavor and fresh and has a promising market prospect in flavor application.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of seafood essence. Background technique [0002] Whitebait is known as a delicacy in China. Whitebait is a very calcium-rich, high-protein, low-fat fish. The protein content in whitebait is 72.1%, and the amino acid content is also quite rich. The nutritional value is extremely high. Lung and other functions, it is a top-notch nourishing tonic, and its function of health and longevity has been confirmed by the international nutritional circles. [0003] However, whitebait is easy to die after being caught, so it should be processed within three hours, otherwise it will affect nutrition. This poses a problem in its handling. And how to substitute its deliciousness and flavor into the essence is the object of research now. Contents of the invention [0004] In order to overcome the problems in the prior art, the purpose of the present invention is to provid...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/226A23L27/20
Inventor 张贡博张树林徐正萍潘永冬
Owner TIANNING FLAVOR JIANGSU
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com