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Fish-meat-flavored liquid seasoning as well as preparation method and use of fish-meat-flavored liquid seasoning

A technology of liquid seasoning and fish meat, which is applied in the field of food seasoning, can solve the problem of poor control of ingredients in fish dishes, and achieve the effect of simple and convenient preparation, smooth and tender meat, and improved utilization rate

Inactive Publication Date: 2018-03-13
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the technical defects that the existing seasonings are not easy to control the materials used in making fish dishes and have relatively high requirements for users, the invention provides a fish-flavored liquid seasoning and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of fish flavor liquid seasoning, its concrete steps are as follows:

[0024] In parts by weight, 35 parts of fish enzymolyzate, 4 parts of chicken enzymolyzate, 4 parts of xylose, 4 parts of glucose, 2 parts of cysteine, 1.2 parts of glycine, 0.4 part of leucine, 5.5 parts of spices, Put 10 parts of plant hydrolyzed protein, 7 parts of yeast extract, 20 parts of table salt, 12 parts of monosodium glutamate, 5 parts of modified starch, 0.5 parts of xanthan gum, and 40 parts of purified water into the reaction kettle, stir and mix well, and react at 100°C for 55 minute. After cooling, add 0.06 part of potassium sorbate and 0.5 part of trisodium phosphate dissolved in a small amount of water, stir evenly and fill to obtain the product.

[0025] The above-mentioned fish meat enzymatic hydrolyzate is prepared by the following steps: mince 10-15 parts of carp meat and 10-15 parts of grass carp meat, add 15 parts of purified water, 0.07 parts of c...

Embodiment 2

[0029] In parts by weight, 40 parts of fish enzymolyzate, 6 parts of chicken enzymolyzate, 6 parts of xylose, 3 parts of glucose, 3.5 parts of cysteine, 2.5 parts of glycine, 0.5 part of leucine, 11 parts of spices, Put 15 parts of plant hydrolyzed protein, 10 parts of yeast extract, 35 parts of table salt, 15 parts of monosodium glutamate, 7 parts of modified starch, 0.8 parts of xanthan gum, and 50 parts of purified water into the reaction kettle, stir and mix well, and react at 95°C for 60 minutes . After cooling, add 0.1 part of potassium sorbate and 1 part of trisodium phosphate dissolved in a small amount of water, stir evenly and fill to obtain the product.

[0030] The above-mentioned fish meat enzymatic hydrolyzate is obtained by the following steps: mince 10-15 parts of carp meat and 10-15 parts of grass carp meat, add 25 parts of purified water, 0.1 part of compound protease, enzymolyze at 60 ° C for 3 hours, and then place it at 95 ℃ water bath for 20 minutes to i...

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Abstract

The invention discloses fish-meat-flavored liquid seasoning as well as a preparation method and use of the fish-meat-flavored liquid seasoning. The preparation method mainly comprises the following steps of sequentially adding fish meat zymolyte, chicken meat zymolyte, xylose, glucose, cysteine, glycine, leucine, spice, plant hydrolyzed protein, a yeast extract, table salt, monosodium glutamate, modified starch, xanthan gum and pure water in a reaction kettle, performing uniform stirring and mixing, performing reaction under the temperature of 95-105 DEG C for 55-75 minutes, and performing continuous stirring in the reaction process; after cooling, adding potassium sorbate and trisodium phosphate dissolving in a little water, performing uniform stirring and performing filling so as to obtain the fish-meat-flavored liquid seasoning. An enzymolysis technology and a Maillard reaction are used, so that fish protein is subjected to enzymolysis to obtain polypeptide and amino acids, and thefish meat is not prominent in freshness and fragrance; and besides, spice is added in an appropriate compounding ratio, so that effective components of the spice dissolve in the seasoning, the utilization rate of the spice is increased, and the effects of the spice can be sufficiently exerted.

Description

technical field [0001] The invention belongs to the field of food seasonings, and relates to a fish-flavored liquid seasoning, in particular to a fish-flavored liquid seasoning for fish dishes. Background technique [0002] Fish is an indispensable dish on people's table. It has a variety of methods and tastes. It is loved by people because of its original aroma and delicate and tender taste. The practice of fish dishes requires a high level of chefs. It can neither destroy the freshness and taste of the fish, but also requires the taste of the fish, especially the taste of the fish is very difficult to grasp. Due to the unreasonable selection and ratio of seasonings in home cooking, etc. Factors cause the color, aroma and taste of the resulting dishes to vary greatly, often failing to make the fish meat fresh and fragrant, smooth and tender, and greatly reducing the experience of food. [0003] At present, there are many seasonings used to make fish dishes, but most of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L17/00
CPCA23L17/00A23L27/26
Inventor 曲广辉王志斌张甲贵
Owner LIAOCHENG XINHENGJI BIOTECH
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