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Method for preparing solid seafood seasoning by utilizing sardine cooking liquor

A seafood seasoning and seafood seasoning technology, applied in the field of seasoning, to achieve the effects of reducing adverse effects, good social and economic benefits, and low cost and price

Inactive Publication Date: 2019-04-05
QUANZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to solve the problem of recycling waste sardine boiled soup and provide a method for making solid seafood seasoning by using sardine boiled soup

Method used

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  • Method for preparing solid seafood seasoning by utilizing sardine cooking liquor

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Experimental program
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Effect test

Embodiment 1

[0041] A method for making solid seafood seasoning by using sardines to cook soup, comprising the following steps:

[0042] 1) Degrease: put the boiled sardine soup in a -18°C environment to cool for 50 minutes, and use a coarse filter to remove the solidified fat on the surface of the soup;

[0043] 2) Colloid mill homogenization: Pour the degreased sardine soup into the colloid mill for homogenization. The homogenization parameter is: homogenize twice, and the colloid mill parameter is emulsification fineness≦500μm, and then filter to remove the soup Froth on the surface of the juice;

[0044] 3) Heating and concentration: Pour the homogenized soup into a cooking pot, heat and cook at 90°C, continuously stir and evaporate water, and obtain a soup concentrate with 20% of the original soup volume;

[0045] 4) Drying and crushing: put the soup concentrate in a food oven and dry at 105°C for 2 hours to obtain a dried soup product with a water content of 5%, then crush the dried...

Embodiment 2

[0050] A method for making solid seafood seasoning by using sardines to cook soup, comprising the following steps:

[0051] 1) Degrease: Cool the boiled sardine soup in a -10°C environment for 1 hour, and use a coarse filter to remove the solidified fat on the surface of the soup;

[0052] 2) Colloid mill homogenization: Pour the degreased sardine soup into the colloid mill for homogenization. The homogenization parameter is: homogenize 3 times. The colloid mill parameter is emulsification fineness≦500μm, and then filter to remove the soup Froth on the surface of the juice;

[0053] 3) Heating and concentration: Pour the homogenized soup into a vacuum heating pot for heating and boiling at a temperature of 80°C and a vacuum of 150Pa, continuously stirring and evaporating water to obtain a soup concentrate with a volume of 15% of the original soup ;

[0054] 4) Drying and crushing: put the soup concentrate in a food oven and dry at 105°C for 2 hours to obtain a dried soup pro...

Embodiment 3

[0059] A method for making solid seafood seasoning by using sardines to cook soup, comprising the following steps:

[0060] 1) Degrease: put the boiled sardine soup in a -20°C environment to cool for 0.5 hours, and use a coarse filter to remove the solidified fat on the surface of the soup;

[0061] 2) Colloid mill homogenization: Pour the degreased sardine soup into the colloid mill for homogenization. The homogenization parameter is: homogenize 3 times. The colloid mill parameter is emulsification fineness≦500μm, and then filter to remove the soup Froth on the surface of the juice;

[0062] 3) Heating and concentration: Pour the homogenized soup into a cooking pot or a vacuum heating pot, heat and cook at 90°C, continuously stir and evaporate water, and obtain a soup concentrate with 18% of the original soup volume;

[0063] 4) Drying and crushing: put the soup concentrate in a food oven, and dry at 100°C for 2.5 hours to obtain a dried soup product with a water content of ...

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Abstract

The invention discloses a method for preparing solid seafood seasoning by utilizing sardine cooking liquor. The method comprises the following steps: taking the sardine cooking liquor as a raw material; degreasing, and then pouring into a colloid mill for homogenizing; filtering; heating for boiling and concentrating; drying; smashing; seasoning, pelletizing, drying, cooling and then packaging, thereby acquiring the nutritive, healthy and safe seafood seasoning. According to the invention, the sardine cooking liquor is utilized, waste is turned into wealth, and the seafood seasoning is finallyproduced, so that the adverse effect to environment caused by direct discharging of the cooking liquor can be reduced while the additional value of enterprise products can be increased. The product according to the invention is developed as novel solid seafood seasoning, will supply a brand new seasoning choice to consumers and will bring high social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of seasoning, in particular to a method for making solid seafood seasoning by using sardines to cook soup. Background technique [0002] The meat of sardines is delicious and has a unique flavor. It is favored by people because it is rich in nutrients such as protein, vitamins, polyunsaturated fatty acids and trace elements. [1] . According to relevant data, more than 51% of sardines are used to process fish meal as livestock feed, 32% are used as bait for breeding sea bream and yellowtail, and less than 20% are eaten by humans. [2] . Most sardines are used to make canned fish, such as a method for making canned sardines (application number: 201510781217.5, 201510782489.7, 201510782498.6, 201510950640.3), a method for preparing canned sardines in brown sauce (application number: 201710793687.2), etc.; or for making sardines (Application No.: CN201711373633) and ham sausage (Application No.: CN201711220292...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00
Inventor 郑瑞生吴家怡郑宗平
Owner QUANZHOU NORMAL UNIV
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