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Sequoia fish extract containing compound flavor sauce and preparation method thereof

A technology of sequoia fish and extract, which is applied in the field of seasoning, can solve the problems of difficulty in meeting market demand, late start, and insufficient variety, etc., and achieve the effect of increasing nutritional content, high economic value, and rich nutrition

Pending Publication Date: 2020-10-13
广州味滋美食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Due to the late start of the existing compound condiments, the types are not rich enough, and many special flavor condiments have not been developed, which is difficult to meet the market demand. Therefore, there is still room for improvement

Method used

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  • Sequoia fish extract containing compound flavor sauce and preparation method thereof
  • Sequoia fish extract containing compound flavor sauce and preparation method thereof
  • Sequoia fish extract containing compound flavor sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0097] A sequoia fish extract made from:

[0098] Sequoia fish, protease, L-cysteine ​​hydrochloride monohydrate, mono- and diglyceride fatty acid esters, sodium starch octenyl succinate, soy protein isolate, water.

[0099] See Table 2 for the input amount (unit Kg) of each component in Examples 1-3.

[0100] Table 2

[0101] Example 1 Example 2 Example 3 redwood fish 67 68 67.7 protease 0.2 0.25 0.23 L-cysteine ​​hydrochloride monohydrate 0.05 0.1 0.08 Mono- and diglyceride fatty acid esters 0.005 0.015 0.011 Starch sodium octenyl succinate 1.3 1.5 1.43 Isolated Soy Protein 2.6 2.8 2.72 water 6 7 6.5

[0102] refer to figure 1 , the preparation method of the sequoia carp extract of embodiment 1-3 comprises the following steps:

[0103] Step 1), raw material pretreatment:

[0104] Remove the head and viscera of the Sequoia carp, then grind it with a meat grinder to form a Sequoia fish fragment, mi...

Embodiment 4

[0110] A redwood fish extract, compared with embodiment 3, the difference only lies in:

[0111] The preparation method of sequoia fish extract comprises the following steps:

[0112] Step 1), raw material pretreatment:

[0113] Remove the head and viscera of the Sequoia carp, then grind it with a meat grinder to form a Sequoia fish crush, mix the protease with water, and pre-activate it for 15 minutes to obtain the pre-activated protease;

[0114] Step 2), put the crushed sequoia fish and preactivated protease into the reaction kettle, rotate at a speed of 30r / min, stir for 3min, stir evenly, heat up to 60°C, keep warm for 3h, pass through a 40-mesh sieve, and obtain the enzymatic hydrolyzate;

[0115] Step 3), add L-cysteine ​​hydrochloride monohydrate, mono- and diglyceride fatty acid ester glycerides to the enzymatic hydrolyzate, heat up to 90°C, keep the temperature at 90°C, rotate at 30r / min, stir and mix for 90min , get the prefab;

[0116] Step 4), adding starch sod...

Embodiment 5

[0119] A redwood fish extract, compared with embodiment 3, the difference only lies in:

[0120] The preparation method of sequoia fish extract comprises the following steps:

[0121] Step 1), raw material pretreatment:

[0122] Remove the head and viscera of the Sequoia carp, then grind it with a meat grinder to form a Sequoia fish crush, mix the protease with water, and pre-activate it for 20 minutes to obtain the pre-activated protease;

[0123] Step 2), put the crushed sequoia carp and preactivated protease into the reaction kettle, rotate at 30r / min, stir for 3min, stir evenly, heat up to 58°C, keep warm for 2.5h, pass through a 40-mesh sieve, and obtain the enzymatic hydrolyzate ;

[0124] Step 3), add L-cysteine ​​hydrochloride monohydrate, mono- and diglyceride fatty acid ester glycerides to the enzymatic hydrolyzate, heat up to 85°C, keep the temperature at 85°C, rotate at 30r / min, stir and mix for 80min , get the prefab;

[0125] Step 4), adding starch sodium oct...

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Abstract

The invention relates to the field of seasonings, in particular to a preparation method of sequoia fish extract. The method comprises the following steps of 1), pretreating a raw material; 2), mixingbroken sequoia fish and pre-activation protease, performing uniform stirring, and performing heating to 58-62 DEG C for enzymolysis to obtain an enzymolysis product; 3), adding L-cysteine hydrochloride monohydrate and fatty acid monoglyceride and diglyceride, and performing a Maillard reaction at a constant temperature of 85-95 DEG C to obtain a premixture; 4) adding starch sodium octenylsuccinateand soybean protein isolate, and performing uniform stirring to obtain crude extract; and 5) performing drying to obtain the sequoia fish extract. The invention further relates to sequoia fish extract containing compound flavor sauce. The compound flavor sauce comprises soybean salad oil, dried scallops, dried shrimps, garlic bulbs, fresh ginger, green onions, chili powder, soy sauce, fish sauce,white granulated sugar, monosodium glutamate, disodium ribonucleotide (I+G), the sequoia fish extract and water. The compound flavor sauce has the effects that the flavor is unique and rich and the market blank is filled up.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a compound seasoning sauce containing sequoia carp extract and a preparation method thereof. Background technique [0002] At present, with the development of society, people have higher and higher requirements for food taste, and various condiments have emerged as the times require. [0003] The history of condiments can basically be divided into the following three generations: [0004] The first generation: single-flavor condiments, such as soy sauce, vinegar, sauce, fermented bean curd, chili, star anise and other natural spices, have been in fashion for the longest time, spanning thousands of years. [0005] The second generation: high-concentration and high-efficiency condiments, such as super fresh monosodium glutamate, IMP, GMP, cyclamate, aspartame, stevia and xylose, etc., as well as yeast extract, HVP, HAP, food flavors, spices etc., such high-efficiency condiment...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/00A23L33/185A23L33/10A23L29/00A23L29/20A23L29/30A23L27/21
CPCA23L27/60A23L17/65A23L33/185A23L33/10A23L29/03A23L29/00A23L29/20A23L29/30A23L27/215A23V2002/00A23V2200/30A23V2250/2042A23V2250/5488A23V2250/5114A23V2200/02
Inventor 喻明
Owner 广州味滋美食品有限公司
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