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

Preparation method of salt with seafood flavor

A technology for flavored salt and seafood sauce, applied in the food field, can solve problems such as inconvenience in daily home cooking, and achieve the effect of soft smell and taste

Inactive Publication Date: 2015-12-23
中盐国本盐业有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Seafood condiments on the market are mostly sauces, which are not convenient for daily home cooking

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

[0019] The clam juice water extraction method is as follows: mince shelled clam meat, add water, extract at 80°C for 3 hours, pass through a 130-mesh sieve, concentrate under vacuum at 60°C until the soluble solid content is equal to 6%; after sterilization, let it stand After 72 hours, get the supernatant and sterilize it to get final product. The mass ratio of clam meat to water is 1:10.

Embodiment 2

[0021] The clam juice water extraction method is as follows: mince shelled clam meat, add water, extract at 60°C for 4 hours, pass through a 100-mesh sieve, concentrate under vacuum at 50°C until the soluble solid content is equal to 5%; after sterilization, let it stand After 48 hours, get the supernatant and sterilize it, and the mass ratio of clam meat to water is 1:20.

Embodiment 3

[0023] The clam juice water extraction method is as follows: mince shelled clam meat, add water, extract at 100°C for 1 hour, pass through a 160-mesh sieve, and concentrate under vacuum at 75°C until the soluble solid content is equal to 7%; after sterilization, let it stand After 96 hours, get the supernatant and sterilize it to get final product. The mass ratio of clam meat to water is 1:5.

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 salt with a seafood flavor. The preparation method comprises steps as follows: 1), 2-80 parts of seafood sauce and 0.033 parts of potassium iodate or 0.026 parts of potassium iodide are taken in parts by weight, and potassium iodate or potassium iodide is added to the seafood sauce and uniformly mixed; 2), a mixture in the step 1) is added to 1,000 parts of edible salt, the mixture is mixed and dried, and the salt with the seafood flavor is obtained; the seafood sauce is selected from one or a combination of more of clam juice, oyster juice, mussel juice and razor clam juice. The salt with the seafood flavor has fragrance and flavor of seafood, also combines the smell and the taste of seafood and is natural and fresh; the salt with the seafood flavor has rich multiple beneficial elements, doesn't contain a food additive and is healthy seasoning salt; the salt with the seafood flavor can replace common edible salt, an original cooking manner cannot be changed, and the salt is convenient and easy to use, is easily accepted by the public and is seasoning salt used for daily home cooking.

Description

technical field [0001] The invention relates to a preparation method of seafood flavor salt, which belongs to the field of food. Background technique [0002] The seafood condiments on the market are mostly sauces, which are not convenient for daily home cooking. At the same time, it contains a large amount of additives such as monosodium glutamate and I+G, which not only conceals the original flavor of seafood, but also contains unnecessary additives for the human body. [0003] The purpose of the present invention is to develop a seafood-flavored salt that is convenient for home cooking using compound seafood juice, which can not only provide people with the taste of natural seafood, but also regularly and quantitatively supplement beneficial elements in seafood without food additives. At the same time, it is eaten in the same way as ordinary table salt, and can better realize the effect of seasoning with its convenient and easy-to-use characteristics without changing the...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L1/30A23L1/33A23L1/333
CPCA23V2002/00
Inventor 李维许恒源崔志强李智欣杨振周莹车丽张玲玲王丽华
Owner 中盐国本盐业有限公司
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