CN100386033C - Abalone seasoning juice - Google Patents
Abalone seasoning juice Download PDFInfo
- Publication number
- CN100386033C CN100386033C CNB031266649A CN03126664A CN100386033C CN 100386033 C CN100386033 C CN 100386033C CN B031266649 A CNB031266649 A CN B031266649A CN 03126664 A CN03126664 A CN 03126664A CN 100386033 C CN100386033 C CN 100386033C
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- abalone
- natural
- raw material
- baste
- fragrance
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Abstract
The present invention relates to abalone seasoning juice. Natural abalone essence is used as a main raw material, hydrolyzed vegetable protein, yeastex, table salt, monosodium glutamate, granulated sugar, citric acid, modified starch, caramel colour, preservatives, etc. are mixed in the main raw material. The abalone seasoning juice of the present invention has the advantages of intense natural abalone fragrance, strong natural sensation, strong fragrance, delicious fragrance and good taste. The present invention can be used as auxiliary food when people meal, can be coldly mixed and cooked, can be used for thickening juice and cooking flour, can be soused and eaten in a dipping mode, etc.
Description
Technical field
The present invention relates to a kind of flavouring, particularly a kind of flavouring of marine product.
Background technology
Most of abalone juice in the market all are to increase the abalone local flavor with allotment type abalone essence.Allotment type abalone essence belongs to and adopts edible monomer perfume compound allotment to form, and mouthfeel difference and very big to people's stimulus to the sense organ has bigger distance with the abalone fragrance of genuineness.It is that raw material is produced abalone juice that part adopts natural abalone.Wherein the broken abalone local flavor that provides of abalone meat is provided minority, has certain authenticity, can not make full use of the original all effective flavor components of abalone but abalone meat is broken.Reach enough abalone fragrance, it is broken to need to add more abalone meat, and cost is very high.Wherein the great majority employing boils abalone soup-stock provides the abalone local flavor, equally have certain authenticity with the former, but the time that boils is long, and consumption is big, the cost height.
Summary of the invention
The objective of the invention is at above-mentioned shortcoming, a kind of abalone baste is provided.It is primary raw material that the present invention adopts natural abalone essence, calls in hydrolyzed vegetable protein, yeastex, granulated sugar, salt, converted starch etc., obtains high-grade abalone baste after boiling.
The object of the present invention is achieved like this: raw material proportioning by weight percentage: natural abalone essence 0.2～15.0; Hydrolyzed vegetable protein 0.2～10.0; Yeastex 0.2～10.0; Salt 12.0～30.0; Monosodium glutamate 2.0～20.0; Granulated sugar 16.0～40.0; Citric acid 0.2～6.0; Converted starch 2.0～12.0; Burnt sugar coloring 0.2～2.0; Anticorrisive agent 0.1～0.4.
Can also add I+G 0.2～2.0.
Described anticorrisive agent is potassium sorbate, Sodium Benzoate, benzoic acid, sorbic acid or ethyl-para-hydroxybenzoate.
According to above-mentioned abalone baste raw material proportioning, in heating kettle, add natural abalone essence, hydrolyzed vegetable protein, yeastex, salt, monosodium glutamate, granulated sugar, citric acid, converted starch, add distilled water, open and stir, heating is boiled, and keeps 20min., cooling then, add anticorrisive agent, when temperature is reduced to 65 ℃, make the abalone baste.
Abalone baste of the present invention has strong natural abalone characteristic perfume, natural sense is strong, fragrance is true to nature, abundant, abundant, and gustation has plentiful mouthfeel, has overcome that the product mouthfeel of using traditional preparing essence and causing is poor, validity is not enough, factitious shortcoming.Can be used for going with rice or bread, cold and dressed with sauce, the cooking, or Gorgon euryale juice, fry powder face, the flavor that salts down, dip in food etc.
The specific embodiment
Embodiment one
Raw material proportioning (unit: g): natural abalone essence 2.0; Hydrolyzed vegetable protein 50.0; Yeastex 50.0; Salt 100.0; Monosodium glutamate 80.0; Granulated sugar 180.0; Citric acid 1.0; Converted starch 30.0; Burnt sugar coloring 8.0; I+G 10.0; Potassium sorbate 1.0.
According to abalone baste raw material proportioning, in heating kettle, add natural abalone essence, hydrolyzed vegetable protein, yeastex, salt, monosodium glutamate, granulated sugar, citric acid, converted starch, burnt sugar coloring, I+G, adding distilled water 488.0g, open and stir, heating is boiled, and keeps 20 minutes, cooling then, add potassium sorbate, when temperature is reduced to 65 ℃, make abalone baste 1000g, wherein solid content 51.20%, moisture 48.80%.
Embodiment two
Raw material proportioning (unit: g): natural abalone essence 50.0; Hydrolyzed vegetable protein 1.0; Yeastex 1.0; Salt 100.0; Monosodium glutamate 20.0; Granulated sugar 180.0; Citric acid 1.0; Converted starch 50.0; Burnt sugar coloring 8.0; I+G 1.0; Potassium sorbate 1.0.Preparation technology adds distilled water 587.0g with embodiment one, gets 1000g abalone baste, and wherein solid content 41.30%, moisture 58.70%.
Embodiment three
Raw material proportioning (unit: g): natural abalone essence 10.0; Hydrolyzed vegetable protein 40.0; Yeastex 40.0; Salt 70.0; Monosodium glutamate 120.0; Granulated sugar 180.0; Citric acid 1.8; Converted starch 40.0; Burnt sugar coloring 2.0; Ethyl-para-hydroxybenzoate 0.5.Preparation technology adds distilled water 495.7g with embodiment one, gets 1000g abalone baste, and wherein solid content 50.43%, moisture 49.57%.
Embodiment four
Raw material proportioning (unit: g): natural abalone essence 30.0; Hydrolyzed vegetable protein 20.0; Yeastex 20.0; Salt 120.0; Monosodium glutamate 100.0; Granulated sugar 120.0; Citric acid 1.5; Converted starch 35.0; Burnt sugar coloring 4.0; Sodium Benzoate 0.8.Preparation technology adds distilled water 548.7g with embodiment one, gets 1000g abalone baste, and wherein solid content 45.13%, moisture 54.87%.
Claims (3)
1. an abalone baste is characterized in that containing natural abalone essence 0.2～15.0 by weight percentage; Hydrolyzed vegetable protein 0.2～20.0; Yeastex 0.2～20.0 salt 12.0～30.0; Monosodium glutamate 2.0～20.0; Granulated sugar 16.0～40.0; Citric acid 0.2～6.0; Converted starch 2.0～12.0; Burnt sugar coloring 0.2～2.0; Anticorrisive agent 0.1～0.4.
2. abalone baste according to claim 1 is characterized in that also containing I+G 0.2～2.0.
3. abalone baste according to claim 1 is characterized in that described anticorrisive agent is potassium sorbate, Sodium Benzoate, benzoic acid, sorbic acid or ethyl-para-hydroxybenzoate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031266649A CN100386033C (en) | 2003-05-26 | 2003-05-26 | Abalone seasoning juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031266649A CN100386033C (en) | 2003-05-26 | 2003-05-26 | Abalone seasoning juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1452897A CN1452897A (en) | 2003-11-05 |
| CN100386033C true CN100386033C (en) | 2008-05-07 |
Family
ID=29260332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031266649A Expired - Lifetime CN100386033C (en) | 2003-05-26 | 2003-05-26 | Abalone seasoning juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100386033C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355634B (en) * | 2013-07-30 | 2018-12-18 | 安记食品股份有限公司 | A kind of room temperature instant abalone baste |
| CN104522599A (en) * | 2014-12-19 | 2015-04-22 | 安徽强旺生物工程有限公司 | Household seasoning composition for abalones |
| CN113068817A (en) * | 2021-03-02 | 2021-07-06 | 北京市营养源研究所 | Special seasoning juice suitable for vegetable easy-to-eat food for old people and preparation method and application thereof |
| CN113519807A (en) * | 2021-07-20 | 2021-10-22 | 百珍堂生物科技(上海)有限公司 | Dietary supplement product for rapidly supplementing nutrition to nucleotide and preparation method thereof |
| WO2023273903A1 (en) * | 2021-07-01 | 2023-01-05 | 百珍堂生物科技(浙江)有限公司 | Dietetic invigoration product capable of rapidly supplementing nutrients by nucleotide and preparation method therefor, and detection method for nucleotide in dietetic invigoration product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988068A (en) * | 1982-11-12 | 1984-05-21 | Inakaya:Kk | Preparation of abalone preserved in miso |
| CN1120908A (en) * | 1994-10-20 | 1996-04-24 | 国家海洋局第三海洋研究所 | Choice seafood extract product and its production process and uses |
| CN1120906A (en) * | 1994-10-20 | 1996-04-24 | 国家海洋局第三海洋研究所 | Choice seafood essence extract product and its production process and uses |
| CN1334039A (en) * | 2000-07-19 | 2002-02-06 | 增城市麻车食品厂 | Process for preparing alalone paste |
-
2003
- 2003-05-26 CN CNB031266649A patent/CN100386033C/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988068A (en) * | 1982-11-12 | 1984-05-21 | Inakaya:Kk | Preparation of abalone preserved in miso |
| CN1120908A (en) * | 1994-10-20 | 1996-04-24 | 国家海洋局第三海洋研究所 | Choice seafood extract product and its production process and uses |
| CN1120906A (en) * | 1994-10-20 | 1996-04-24 | 国家海洋局第三海洋研究所 | Choice seafood essence extract product and its production process and uses |
| CN1334039A (en) * | 2000-07-19 | 2002-02-06 | 增城市麻车食品厂 | Process for preparing alalone paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1452897A (en) | 2003-11-05 |
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Granted publication date: 20080507 |