CN105146464A - Seafood seasoning and preparation method thereof - Google Patents
Seafood seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105146464A CN105146464A CN201510455143.6A CN201510455143A CN105146464A CN 105146464 A CN105146464 A CN 105146464A CN 201510455143 A CN201510455143 A CN 201510455143A CN 105146464 A CN105146464 A CN 105146464A
- Authority
- CN
- China
- Prior art keywords
- pigskin
- preparation
- vitamin
- lard
- glycine
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- Pending
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 5
- 239000001054 red pigment Substances 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000427159 Achyranthes Species 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 6
- 241000237509 Patinopecten sp. Species 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 235000018905 epimedium Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- -1 lard Chemical compound 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 240000000031 Achyranthes bidentata Species 0.000 abstract 1
- 241000252229 Carassius auratus Species 0.000 abstract 1
- 241000336291 Cistanche deserticola Species 0.000 abstract 1
- 241001362421 Epimedium brevicornu Species 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 244000235659 Rubus idaeus Species 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 241000282898 Sus scrofa Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001189642 Theroa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a seafood seasoning and a preparation method thereof. The seafood seasoning consists of the following raw materials in parts by weight: pigskin 200-210, carassius auratus 13-14, dried scallops 15-20, yellow rice wine 5-6, achyranthes bidentata 2-3, cistanche deserticola 2-3, raspberries 1-2, epimedium brevicornu 4-5, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, xylose 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, and maltodextrin 60-65. The preparation method uses pigskin as raw materials, reduces a large amount of pigskin overstock, and improves the interest rate of pigskin. The produced pork seasoning by enzymatic hydrolysis and thermal reaction processing is low in cost, low in fat content, short in production cycle, and full in taste, and can supplement kidney.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of seafood condiment and preparation method thereof.
Background technology
Modern society's people's living standard improves constantly, and rhythm of life is constantly accelerated, and eating habit there occurs great changes, and the requirement of people to local flavor is more and more higher.The propensity to consume of novelty, convenience, safety, health is outstanding day by day.In recent years, flavor industry obtains and develops rapidly, and thermal response meat flavouring has catered to people's liking food meat-like flavor.At present, China's flavoring industry designs and varieties are few, hinder the further expansion of China's food industry scale.China is the large swine rearing state of the first in the world and country of consumption, the annual pigskin obtained by raising live pig is very large, and pigskin is used as outside leftover bits and pieces in pork processing, very most of for leather industry, but due to the quality of pigskin own not good, less use in leather industry, in addition, although commercially available belt leather pork is very general, pigskin directly uses consumption figure right and wrong limited, and this all causes a large amount of of pigskin and overstocks.Therefore be that raw material production flavoring has stronger social effect and economic implications with pigskin.
Summary of the invention
The object of this invention is to provide a kind of seafood condiment and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of seafood condiment, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, crucian 13-14, dried scallop 15-20, yellow rice wine 5-6, root of bidentate achyranthes 2-3, saline cistanche 2-3, raspberry 1-2, barrenwort 4-5, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
The preparation method of described seafood condiment, is characterized in that comprising the following steps:
(1) root of bidentate achyranthes, saline cistanche, raspberry, barrenwort are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by crucian, the as many again water of dried scallop, yellow rice wine stewing 25-30 minute processed under little fire, filter, collect soup juice;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, soup juice and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pigskin as raw material, decrease a large amount of of pigskin to overstock, improve the ROA of pigskin and pigskin passes through enzymolysis, the pork flavoring cost that thermal response produces is low, fat content is few, with short production cycle, taste is full, and the present invention adds vitamin C in thermal process reactor, the intensity of Strecker degradation reaction can be increased, play flavouring effect, owing to there occurs brown stain in thermal process reactor, add capsicum red pigment toning, make lovely luster of the present invention attractive in appearance, its bacteriostasis had can extend delivery date of the present invention simultaneously, in addition, the present invention is also containing multiple medicinal herb components, often edible effect that can play kidney tonifying.
Detailed description of the invention
A kind of seafood condiment, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200, crucian 13, dried scallop 15, yellow rice wine 5, the root of bidentate achyranthes 2, saline cistanche 2, raspberry 1, barrenwort 4, papain 2, glycine 4, monosodium glutamate 4, glucose 10, wood sugar 2, lard 2, vitamin C 0.2, capsicum red pigment 0.4, maltodextrin 60.
The preparation method of described seafood condiment, comprises the following steps:
(1) root of bidentate achyranthes, saline cistanche, raspberry, barrenwort are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by crucian, the as many again water of dried scallop, yellow rice wine stewing 25-30 minute processed under little fire, filter, collect soup juice;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, soup juice and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Claims (2)
1. a seafood condiment, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, crucian 13-14, dried scallop 15-20, yellow rice wine 5-6, root of bidentate achyranthes 2-3, saline cistanche 2-3, raspberry 1-2, barrenwort 4-5, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
2. the preparation method of seafood condiment according to claim 1, is characterized in that comprising the following steps:
The root of bidentate achyranthes, saline cistanche, raspberry, barrenwort are added 5-6 water slow fire boiling 40-50 minute doubly, and filter cleaner, obtains liquid;
By crucian, the as many again water of dried scallop, yellow rice wine stewing 25-30 minute processed under little fire, filter, collect soup juice;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, soup juice and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510455143.6A CN105146464A (en) | 2015-07-30 | 2015-07-30 | Seafood seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510455143.6A CN105146464A (en) | 2015-07-30 | 2015-07-30 | Seafood seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146464A true CN105146464A (en) | 2015-12-16 |
Family
ID=54787858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510455143.6A Pending CN105146464A (en) | 2015-07-30 | 2015-07-30 | Seafood seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146464A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366489A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
| CN102406152A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Production method of flavor pig bone soup base containing non-animal meat raw materials |
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104256477A (en) * | 2014-09-28 | 2015-01-07 | 青岛金佳慧食品有限公司 | Healthy seafood seasoning |
-
2015
- 2015-07-30 CN CN201510455143.6A patent/CN105146464A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366489A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
| CN102406152A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Production method of flavor pig bone soup base containing non-animal meat raw materials |
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104256477A (en) * | 2014-09-28 | 2015-01-07 | 青岛金佳慧食品有限公司 | Healthy seafood seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 夏延斌: "《食品风味化学》", 31 January 2008, 化学工业出版社 * |
| 巫亮: "酶解猪皮制备猪肉调味料的研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |