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Cinnamon fresh ginger flavoring for seafood and preparation method thereof

A technology of seasoning and ginger, which is applied in the field of cinnamon ginger seasoning for seafood and its preparation, can solve the problems that the seasoning lacks nutrients, cannot satisfy people's supplementation of beneficial substances, and lacks vitamins and beneficial substances, so as to achieve strong seasoning function and high taste. Delicious, strong seafood flavor effect

Inactive Publication Date: 2018-05-29
沈阳味丹生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing condiments can enhance the fragrance and increase appetite, the existing condiments lack nutrients, resulting in the lack of beneficial substances such as various vitamins, which cannot satisfy people's supplementation of beneficial substances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The ratio of raw materials by weight is as follows: 25 parts of shrimp shell powder, 12 parts of river crab powder, 3 parts of scallops, 45 parts of cinnamon, 25 parts of ginger, 45 parts of edible salt, 18 parts of glucose, 5 parts of white pepper, 7 parts of star anise powder, 8 parts of soy sauce, 50 parts of sodium glutamate, 3 parts of potassium sorbate, and 1 part of sodium ascorbate.

[0017] The preparation method of the cinnamon-ginger seasoning for seafood comprises the following steps.

[0018] Step 1 Enzymolysis: enzymolyze shrimp shells, river crabs and scallops to obtain enzymolysis solution; wherein the shrimp shells used in the present invention are fresh shrimp shells, the river crabs used in the present invention are fresh river crabs, and the dried scallops used in the present invention are Fresh scallops.

[0019] Step 2 Prepare the mixture: mix the enzymatic solution of the above main ingredients with cinnamon bark, ginger, edible salt, glucose, wh...

Embodiment 2

[0022] The ratio of raw materials by weight is as follows: 30 parts of shrimp shell powder, 11 parts of river crab powder, 2 parts of scallops, 55 parts of cinnamon, 20 parts of ginger, 35 parts of edible salt, 19 parts of glucose, 6 parts of white pepper, 9 parts of star anise powder, 6 parts of soy sauce, 55 parts of sodium glutamate, 4 parts of potassium sorbate, and 1 part of sodium ascorbate.

[0023] The preparation method of the cinnamon-ginger seasoning for seafood comprises the following steps.

[0024] Step 1 Enzymolysis: enzymolyze shrimp shells, river crabs and scallops to obtain enzymolysis solution; wherein the shrimp shells used in the present invention are fresh shrimp shells, the river crabs used in the present invention are fresh river crabs, and the dried scallops used in the present invention are Fresh scallops.

[0025] Step 2 Prepare the mixture: mix the enzymatic solution of the above main ingredients with cinnamon bark, ginger, edible salt, glucose, wh...

Embodiment 3

[0028] Cinnamon ginger seasoning for seafood, its raw materials are proportioned as follows by weight: 20 parts of shrimp shell powder, 15 parts of river crab powder, 1-5 parts of scallops, 40 parts of cinnamon, 20 parts of ginger, 30 parts of edible salt, 15-20 parts of glucose 4 parts of white pepper, 5 parts of star anise powder, 10 parts of soy sauce, 40 parts of sodium glutamate, 3 parts of potassium sorbate, and 1 part of sodium ascorbate.

[0029] The preparation method of the cinnamon-ginger seasoning for seafood comprises the following steps.

[0030] Step 1 Enzymolysis: enzymolyze shrimp shells, river crabs and scallops to obtain enzymolysis solution; wherein the shrimp shells used in the present invention are fresh shrimp shells, the river crabs used in the present invention are fresh river crabs, and the dried scallops used in the present invention are Fresh scallops.

[0031] Step 2 Prepare the mixture: mix the enzymatic solution of the above main ingredients wit...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a cinnamon fresh ginger flavoring for seafood and a preparation method thereof. The cinnamon fresh gingerflavoring for the seafood is prepared from the following components in ratio: 20-30 parts of shrimp shell powder, 10-15 parts of river crab powder, 1-5 parts of dried scallops, 40-60 parts of cinnamon, 20-30 parts of fresh ginger, 30-50 parts of edible salt, 15-20 parts of glucose, 4-6 parts of white pepper, 5-10 parts of star anise powder, 5-10 parts of soy sauce, 40-60 parts of sodium glutamate,2-5 parts of potassium sorbate and 1 part of sodium ascorbate. The cinnamon fresh ginger flavoring is prepared from the shrimp shell, river crab and the dried scallops as main materials by cooperation with the cinnamon, the fresh ginger and other raw materials. The cinnamon fresh ginger flavoring has strong seafood flavor, delicious taste, rich nutrition and strong seasoning function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cinnamon-ginger seasoning for seafood and a preparation method thereof. Background technique [0002] In the past, we talked about eating enough, but now that people's living standards have improved, they must not only eat enough, but also eat well. Color, aroma, and taste are very important issues in the food industry. We need to study how to make the "taste" richer, fuller, and more diverse, so as to better meet consumer demand. Driven by consumer demand, the simple and traditional fermented seasoning oil, salt, sauce, and vinegar in the past have developed into a wide variety and variety of varieties today, which not only provide rich taste, but also ensure health and nutrition. Over the past 30 years of reform and opening up, especially in recent years, the changes in seasonings are mainly from chemical seasonings to natural seasonings, from single amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L27/22
CPCA23V2002/00A23V2200/30
Inventor 曹翠萍
Owner 沈阳味丹生物科技股份有限公司
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