A kind of mussel seasoning and preparation method thereof

A technology for seasoning and mussels, which is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, and functions of food ingredients, etc., can solve the problem of low nutritional value of seasonings and low content of mussel cooking juice extracts question

Active Publication Date: 2021-09-10
舟山赛莱特海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Chinese patent application publication, CN106722744A, discloses a seafood seasoning and its preparation method, the mussel cooking juice extract content in the formula is small, and the formula contains a large amount of food oil, starch and spices, clove powder and pepper powder and other spices , the prepared seasoning has low nutritional value

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  • A kind of mussel seasoning and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0031] A mussel seasoning, comprising the following components in parts by weight: 80 parts of Maillard reaction product of mussel cooking juice, 20 parts of flavor substance enzymolysis solution, 1 part of edible salt, 0.2 part of xanthan gum, glutamic acid 2 parts of sodium, 4 parts of white sugar and 15 parts of purified water. Its preparation method comprises the following steps:

[0032] (1) Concentration: freezing and concentrating the Maillard reaction product of mussel cooking juice to 25% of its original value at a temperature of 55°C and a vacuum of -0.05MPa to obtain a concentrate;

[0033] (2) Homogenization: Add flavor substance enzymatic hydrolysis solution, edible salt, xanthan gum, purified water, sodium glutamate, and white sugar to the concentrated solution obtained in step (1) and stir evenly under the conditions of 30°C and 40MPa , to obtain a homogeneous concentrate.

[0034] (3) Sterilization: the homogeneous concentrated solution obtained in step (2) w...

Embodiment 2

[0039] A mussel seasoning, comprising the following components in parts by weight: 75 parts of Maillard reaction product of mussel cooking juice, 25 parts of flavor substance enzymolysis solution, 2 parts of edible salt, 0.3 part of xanthan gum, glutamic acid 1 part of sodium, 3 parts of phellodendron lactone, 2 parts of eugenol, 3 parts of white sugar and 20 parts of purified water. Its preparation method comprises the following steps:

[0040] (1) Concentration: freezing and concentrating the Maillard reaction product of mussel cooking juice to 25% of its original value at a temperature of 50°C and a vacuum of -0.04MPa to obtain a concentrate;

[0041] (2) Homogenization: Add flavor substance enzymolysis solution, edible salt, xanthan gum, purified water, sodium glutamate, phellodendron lactone, eugenol, and white sugar to the concentrated solution obtained in step (1) at 35°C , 45MPa and stirred evenly to obtain a homogeneous concentrated solution.

[0042] (3) Sterilizat...

Embodiment 3

[0049] A mussel seasoning, comprising the following components in parts by weight: 85 parts of Maillard reaction product of mussel cooking juice, 15 parts of flavor substance enzymolysis solution, 1 part of edible salt, 0.3 part of xanthan gum, glutamic acid 1.5 parts of sodium, 5 parts of white sugar and 10 parts of purified water. Its preparation method comprises the following steps:

[0050] (1) Concentration: freezing and concentrating the Maillard reaction product of mussel cooking juice to 30% of its original value at a temperature of 55°C and a vacuum of -0.05MPa to obtain a concentrate;

[0051] (2) Homogenization: Add flavor substance enzymatic hydrolysis solution, edible salt, xanthan gum, purified water, sodium glutamate, white granulated sugar to the concentrated solution obtained in step (1), and stir under the conditions of 30°C and 40MPa Evenly, a homogeneous concentrated solution is obtained.

[0052] (3) Sterilization: the homogeneous concentrated solution o...

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Abstract

The invention relates to the technical field of food processing, and discloses a mussel seasoning and a preparation method thereof. The seasoning comprises the following components in parts by weight: 60-90 parts of Maillard reactants in mussel cooking juice, 15-35 parts of flavor enzymatic hydrolysate, 1-8 parts of edible salt, and 0.1-0.6 parts of xanthan gum , 10~40 parts of purified water, 0.1~8 parts of sodium glutamate, 2~15 parts of white sugar. The mussel seasoning of the present invention directly carries out Maillard reaction by using mussel cooking juice as a raw material, and uses the shrimp heads of Penaeus vannamei or the crab legs of swimming crabs to extract flavor substances as special spices through technologies such as baking and enzymatic hydrolysis. The seasoning has a certain biological activity due to its rich in nutrients such as small molecule peptides, various amino acids, taurine, Maillard reaction products and astaxanthin, and has the fresh aroma of mussels, shrimp or crabs in flavor , enriches the aroma of seasoning, and is a seasoning with special flavor.

Description

technical field [0001] The invention relates to the technical field of food seasoning processing, in particular to a mussel seasoning and a preparation method thereof. Background technique [0002] Mussels, also known as mussels, are the main cultured shellfish in my country. They are rich in nutrients and delicious in taste. At present, mussels are mainly processed by freezing or drying. The so-called dried mussels are often used to make soup or stir-fry. In the current application field, dried mussels are rarely used to prepare seasoning by roasting and hydrolyzing. material. [0003] Most of the seasonings sold in the current market are compound seasonings, because there are many raw materials used in compound seasonings, different processing methods, and different choices of packaging. Among them, physical and chemical reactions are inevitable. Is there any harm to human health? Whether the substance is produced and whether it can ensure the real food safety is a probl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/20A23L17/20A23L17/00A23L5/10A23L33/10
CPCA23V2002/00A23L5/15A23L17/20A23L17/65A23L27/00A23L27/20A23L33/10A23V2200/15A23V2200/16A23V2200/30A23V2200/326A23V2200/328A23V2250/2042
Inventor 宋文东宋亚琴郭健纪丽丽王亚宁蔡璐
Owner 舟山赛莱特海洋科技有限公司
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