Composite seasoning suitable for quick-frozen prefabricated aquatic products

A technology for compound seasonings and aquatic products, which is applied in the directions of food forming, food ingredients containing natural extracts, and food ingredients as taste improvers, etc. The taste is reflected, the good adsorption effect, and the effect of ensuring excellent quality

Inactive Publication Date: 2019-04-05
ANHUI QIANGWANG FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, after fishing, if effective fresh-keeping measures are not taken immediately, aquatic products will easily spoil and deteriorate; in addition, long-distance transportation is required, and the high-cost live transportation is difficult to achieve. Therefore, preliminary processing of aquatic products is usually required , and then freeze it, and store, transport and sell it in a frozen state. When it reaches consumers, it only needs simple cooking or direct consumption
[0003] During the prefabricated process of aquatic products, it is often necessary to add seasonings, because the flavor substances in seasonings generally have a low concentration, complex components and structures, high volatility, poor stability, and interactions with other components of prefabricated aquatic products. There is a dynamic balance, so after reheating and cooking, it is easy to change the taste and affect the consumer's eating experience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The preparation method of this compound seasoning comprises the following steps:

[0021] (1) Disperse fish meal in water to obtain a fish meal solution, add alkaline protease to the fish meal solution, and react for 1 to 3 hours to obtain product A; then add flavor protease to product A and react for 2 to 3 hours to obtain product B , inactivate the product B, filter, vacuum freeze-dry to obtain fish meal hydrolyzate, set aside;

[0022] (2) Mix the fish powder enzymatic hydrolyzate with the sugar source and dissolve in water, heat to 30-60min, naturally cool to room temperature, filter, then concentrate to half of the volume of the filtrate, freeze-dry to obtain the first Maillard reaction product; then Adding water to the first Maillard reaction product, extruding and puffing, pulverizing and sieving to obtain the second Maillard reaction product, which is set aside;

[0023] (3) prepare perilla leaf extract, onion extract and lemon juice;

[0024] (4) Disperse the...

Embodiment 1

[0043] A compound seasoning, comprising the following raw materials in parts by weight: 32 parts of fish meal, 5 parts of perilla leaf extract, 4 parts of onion extract, 1.2 parts of lemon juice, 1.5 parts of yeast extract, 12 parts of gum arabic, 6 parts of fish bone meal;

[0044] The preparation method of above-mentioned compound seasoning comprises the following steps:

[0045] (1) Disperse the fishmeal in water to obtain a fishmeal solution, add alkaline protease to the fishmeal solution, the addition of the alkaline protease is 5% of the weight of the fishmeal, at a temperature of 50°C, the pH value is Under the condition of 7.0, react for 2h to obtain product A;

[0046] Add flavor protease to product A again, the addition of described flavor protease is 1% of described fishmeal weight, be 45 ℃ at temperature, react 2h under the condition of pH value 5.5, obtain product B, described product B Inactivate the enzyme, filter, and vacuum freeze-dry to obtain the fish meal e...

Embodiment 2

[0052] The compound seasoning provided in Example 1 is different in that the compound seasoning comprises the following raw materials by weight: 30 parts of fish meal, 3 parts of perilla leaf extract, 3 parts of onion extract, 0.9 parts of lemon juice 1 part of yeast extract, 10 parts of gum arabic, 5 parts of fish bone meal;

[0053] The compound seasoning was prepared according to the preparation method of Example 1.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a composite seasoning satiable for quick-frozen prefabricated aquatic products. The composite seasoning isprepared from the following raw materials in parts by weight: 25 to 40 parts of fish meal, 2 to 7 parts of a perilla leaf extract, 2 to 6 parts of an onion extract, 0.5 to 2 parts of lemon juice, 0.5to 3 parts of a yeast extract, 8 to 15 parts of Arabic gum and 4 to 9 parts of bone meal. The composite seasoning provided by the invention is characterized in that the bone meal on which the perillaleaf extract, onion extract and lemon juice are adsorbed is taken as a core material, the surface of the bone meal is coated with the mixture of a Maillard reaction product prepared from fish meal zymolyte through multiple Maillard reactions and the Arabic gum, and the bone meal has a good adsorption effect on the Maillard reaction product, so that the stability of a composite seasoning system inthe quick-freezing and reheating processes of the prefabricated aquatic products is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound seasoning suitable for quick-frozen prefabricated aquatic products. Background technique [0002] With the upgrading of consumption structure and strong health demands, more and more consumers favor high-protein and healthier aquatic products. In particular, the explosive growth of seafood and aquatic products reflects the trend of consumption upgrading. Generally, after fishing, if effective fresh-keeping measures are not taken immediately, aquatic products will easily spoil and deteriorate; in addition, long-distance transportation is required, and the costly live transportation is difficult to achieve. Therefore, preliminary processing of aquatic products is usually required , and then freeze it, and store, transport and sell it in a frozen state. When it reaches consumers, it only needs simple cooking or direct consumption. [0003] During the...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/12A23L33/145A23P10/30
CPCA23V2002/00A23L27/00A23L27/10A23L27/105A23L27/13A23L33/145A23P10/30A23V2250/21A23V2250/5028A23V2250/218A23V2200/16
Inventor 张强马颖陆杰
Owner ANHUI QIANGWANG FLAVORING FOOD
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