CN101152002A - Salmon extract and method of processing the same - Google Patents
Salmon extract and method of processing the same Download PDFInfo
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- CN101152002A CN101152002A CNA2006101165187A CN200610116518A CN101152002A CN 101152002 A CN101152002 A CN 101152002A CN A2006101165187 A CNA2006101165187 A CN A2006101165187A CN 200610116518 A CN200610116518 A CN 200610116518A CN 101152002 A CN101152002 A CN 101152002A
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Abstract
The invention discloses a salmon fish milt, which is characterized in that the milt consists of milt fish tankage, salt, monosodium glutamate, white granulated sugar, hydrolyzed vegetable protein, yeast fine flour, soybean lecithin, glutamate, ginger powder and coriander powder. Calculated according to the component weight percentage, the milt fish tankage ranges from 7-14 percent; the salt range from 30 percent to37 percent; the monosodium glutamate ranges from 16 percent to 25 percent; the white granulated sugar ranges from 5 percent to 7 percent; the hydrolyzed vegetable protein ranges from 3 percent to 5 percent; the yeast fine flour ranges from 2 percent to 4percent; the soybean lecithin ranges from 0.5 percent to2 percent; the glutamate ranges from 6.5 percent to15 percent; the ginger powder ranges from 1-3 percent and the coriander powder ranges from 1 percent to 3 percent. The natural salmon fishes are adopted as the raw materials of the invention, which is delicious, contains no hormones, is the compound condiment and delivers the pleasant compound delicious flavor. The invention can be a substitution for the chicken essence, the delicious flavor of the invention is largely different from that of the chicken essence and the invention is more delicious than the chicken essence. The invention eliminates the fear of eating the chicken essence as food associated with the avian influenza, and further can shorten the cooking time of a chef, in particular the fish soup is cooked into the enriched soup in a shorter time and the invention is a nutritious and healthful condiment.
Description
Technical field;
The invention belongs to the technical field of flavouring, particularly utilize salmon to produce milt and processing method thereof.
Background technology:
The monosodium glutamate of Chu Shouing mostly is the monosodium glutamate of chemical synthesis in the market, long term consumer is used, the dosage that uses when particularly cooking impacts health than conference, even there is unsafe factor too in the comparatively popular chickens' extract in market, the main material of chickens' extract is a chicken, and chicken mostly is the artificial house, in feed, contain hormone, the burst of this external cause bird flu, more making some consumers talk the fowl look becomes, because the insecurity and the limitation of existing flavouring chemical composition, any famous hotel or the top chef of star hotel are difficult to cook out safety, nutrition, dish with health care.Modern science proof fish food is a part important in the human health recipe, fish food helps to reduce the incidence of disease of heart coronary artery disease and some cancer, the research of relevant Greenland Eskimos's health, the incidence of disease of above-mentioned disease is lower really.Except result of study about Eskimos's health, other research shows that also a large amount of edible fishes food are with health role to angiocardiopathy, one of substantive characteristics of Chinese cooking is that dietotherapy overweights medication, the highest disease of the present Chinese death rate is a cardiovascular disease, and the average life span of Japanese national is the highest, and the male sex reached for 77 one full year of life, and the women reached for 83 one full year of life, result with the artificial research object of Japan proves that the longevity of Japanese national has very big relation with a large amount of ichthyophagys.Abounding with in the salmon in southern hemisphere and northern hemisphere temperate zone is active, violent consumption fish, usually live in the last water layer in ice-cold torrent, rivers, bay and sea, Alaska has the abundantest in the world wild salmon resource, salmon is the good protein source, contains trace elements such as each biostearin of human body (vitamin A, D, B2, B6), niacin, riboflavin and calcium, iron, zinc, magnesium, phosphorus.
Summary of the invention:
The objective of the invention is to provide to the consumer that a kind of to adopt natural salmon be the milt and the processing method thereof of main material, it is delicious flavour not only, and still a kind of have nutrition and a wholesome flavouring.
Technical scheme of the present invention for achieving the above object is: salmon extract, it is characterized in that described milt is made up of salmon fish powder, salt, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, their weight percentages of components is:
Salmon fish powder 7-14%
Salt 30-37%
Monosodium glutamate 16-25%
White granulated sugar 5-7%
Plant protein hydrolysate 3-5%
Yeastex powder 2-4%
Soybean lecithin 0.5-2%
Fecula 6.5-15%
Ginger powder 1-3%
Caraway powder 1-3%
Their percentage by weight sums are 100%.
The processing method of salmon extract, the processing method that it is characterized in that described milt are to be got by following step preparation:
A, put into digester after the salmon particle cleaned and boil the back and keep boiling 10-30 minute;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into 50-60 degree Celsius the dry 5-6 of drying box hour;
C, dried salmon dropped in the ball mill pulverize, pass through 150-300 again
The order dusting cover obtains the salmon powder;
D, be that the caraway powder of ginger powder, the 1-3% of fecula, the 1-3% of soybean lecithin, the 6.5-15% of yeastex powder, the 0.5-2% of plant protein hydrolysate, the 2-4% of white granulated sugar, the 3-5% of monosodium glutamate, the 5-7% of salt, the 16-25% of salmon fish powder, the 30-37% of 7-14% drops into mixer and mixes the formation compound with percentage by weight;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into the dry 5-6 of drying box hour of 50-70 degree Celsius;
G, the granular mixture that drying is good are passed through the screening of 100-300 mesh sieve, again with complete particle pack.
It is main material that salmon extract among the present invention adopts natural salmon, its delicious flavour does not contain hormone, is purpose compound flavour enhancer, contain alcohol with sweet and sour flavor, bright alcohol and pleasant compound delicate flavour, can replace chickens' extract, bigger with the delicate flavour difference of chickens' extract, more delicious more than chickens' extract, eliminated the fear of edible chickens' extract and bird flu associated, also can shorten cook's cooking time, especially fish soup can be burnt till dense plain soup in the short period of time, be a kind of have nutrition and wholesome flavouring.
Description of drawings:
Fig. 1 is a work flow schematic diagram of the present invention
The specific embodiment:
Below the invention will be further described, and provide embodiment.
Salmon extract is characterized in that described milt is made up of salmon fish powder, salt, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, and their weight percentages of components is:
Salmon fish powder 7-14%
Salt 30-37%
Monosodium glutamate 16-25%
White granulated sugar 5-7%
Plant protein hydrolysate 3-5%
Yeastex powder 2-4%
Soybean lecithin 0.5-2%
Fecula 6.5-15%
Ginger powder 1-3%
Caraway powder 1-3%
Their percentage by weight sums are 100%.
Salmon extract is characterized in that described milt is made up of salmon fish powder, salt, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, and their weight percentages of components is:
Salmon fish powder 7-14%
Salt 30-36%
Monosodium glutamate 16-24%
White granulated sugar 6-7%
Plant protein hydrolysate 3-5%
Yeastex powder 2-3%
Soybean lecithin 0.5-2%
Fecula 6.5-14%
Ginger powder 1-3%
Caraway powder 1-3%
Trehalose 2-4%
Flavor drenches 0.5-2%
Flavoring agent 2-3%
Their percentage by weight sums are 100%.
Wherein said flavoring agent is made up of inosine acid disodium and black thuja acid disodium, and their both weight percentages of components are inosine acid disodium 10-90%, black thuja acid disodium 10-90%.
The processing method of salmon extract, the processing method that it is characterized in that described milt are to be got by following step preparation:
A, put into digester after the salmon particle cleaned and add water, the percentage by weight of salmon and water is 1: 2-4, boil the back and keep seething with excitement 10-30 minute;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into 50-60 degree Celsius the dry 5-6 of drying box hour;
C, will be dried salmon drop in the ball mill and pulverize, obtain the salmon powder through 150-300 order dusting cover again;
D, be that the caraway powder of ginger powder, the 1-3% of fecula, the 1-3% of soybean lecithin, the 6.5-15% of yeastex powder, the 0.5-2% of plant protein hydrolysate, the 2-4% of white granulated sugar, the 3-5% of monosodium glutamate, the 5-7% of salt, the 16-25% of salmon fish powder, the 30-37% of 7-14% drops into mixer and mixes the formation compound with percentage by weight; Wherein the salt of Jia Ruing, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder be market and buy, add the Powdered of the fashionable 150-300 of being;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into the dry 5-6 of drying box hour of 50-70 degree Celsius;
G, the granular mixture that drying is good are passed through the screening of 100-300 mesh sieve, again with complete particle pack.
The processing method of salmon extract, the processing method that it is characterized in that described milt are to be got by following step preparation:
A, put into digester after the salmon particle cleaned and add water, the percentage by weight of salmon and water is 1: 2-4, boil the back and keep seething with excitement 10-30 minute;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into 50-60 degree Celsius the dry 5-6 of drying box hour;
C, dried salmon dropped in the ball mill pulverize, pass through 150-300 again
The order dusting cover obtains the salmon powder;
D, be that the flavor of caraway powder, 2-4% trehalose, the 0.5-2% of ginger powder, the 1-3% of fecula, the 1-3% of soybean lecithin, the 6.5-14% of yeastex powder, the 0.5-2% of plant protein hydrolysate, the 2-3% of white granulated sugar, the 3-5% of monosodium glutamate, the 6-7% of salt, the 16-24% of salmon fish powder, the 30-36% of 7-14% drenches, the flavoring agent of 2-3% drops into mixer and mixes the formation compound with percentage by weight; Wherein the salt of Jia Ruing, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, trehalose, flavor drench, flavoring agent all buys from market, adds the Powdered of the fashionable 150-300 of being;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into the dry 5-6 of drying box hour of 50-70 degree Celsius;
G, the granular mixture that drying is good are passed through the screening of 100-300 mesh sieve, again with complete particle pack.
Wherein said flavoring agent is made up of inosine acid disodium and black thuja acid disodium, and their both weight percentages of components are inosine acid disodium 10-90%, black thuja acid disodium 10-90%; Soybean lecithin is an antioxidant, and flavor drenches for removing the raw meat agent.
Provide embodiments of the invention below.
Embodiment 1
A, put into digester after the salmon particle cleaned, add water, the percentage by weight of salmon and water is, 100 kilograms of salmon, and 250 kilograms in water boils the back and removes dirt, keeps seething with excitement 15 minutes;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into dry 6 hours of the drying boxes of 52 degree Celsius;
C, dried salmon dropped in the ball mill pulverize, again through 200
The order dusting cover obtains the salmon powder;
D, be that 10% salmon fish powder, 32% salt, 18% monosodium glutamate, 7% white granulated sugar, 5% plant protein hydrolysate, 3% yeastex powder, 2% soybean lecithin, 10% fecula, 3% ginger powder, 3% caraway powder, 4% trehalose, 1% flavor drench, 2% flavoring agent drops into mixer and mixes the formation compound with percentage by weight, wherein flavoring agent contains inosine acid disodium 30%, black thuja acid disodium 70%;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into dry 5 hours of the drying boxes of 70 degree Celsius;
G, granular mixture that drying is good are through the screening of 100 mesh sieves, again with complete particle pack.
Embodiment 2
A, put into digester after the salmon particle cleaned, add water, the percentage by weight of salmon and water is, 100 kilograms of salmon, and 300 kilograms in water boils the back and removes dirt, keeps seething with excitement 20 minutes;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into dry 5.5 hours of the drying boxes of 55 degree Celsius;
C, dried salmon dropped in the ball mill pulverize, again through 180
The order dusting cover obtains the salmon powder;
D, be that 14% salmon fish powder, 30% salt, 20% monosodium glutamate, 6% white granulated sugar, 4% plant protein hydrolysate, 4% yeastex powder, 1% soybean lecithin, 15% fecula, 1% ginger powder, 1% caraway powder, 2% trehalose, 1% flavor drench, 1% flavoring agent drops into mixer and mixes the formation compound with percentage by weight, wherein flavoring agent contains inosine acid disodium 50%, black thuja acid disodium 50%;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into dry 5 hours of the drying boxes of 70 degree Celsius;
G, granular mixture that drying is good are through the screening of 180 mesh sieves, again with complete particle pack.
Embodiment 3
A, put into digester after the salmon particle cleaned and add water, the percentage by weight of salmon and water is, 100 kilograms of salmon, and 350 kilograms in water boils the back and removes dirt, keeps seething with excitement 25 minutes;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into dry 5 hours of the drying boxes of 60 degree Celsius;
C, dried salmon dropped in the ball mill pulverize, again through 200
The order dusting cover obtains the salmon powder;
D, be that 13% salmon fish powder, 36% salt, 20% monosodium glutamate, 6% white granulated sugar, 5% plant protein hydrolysate, 4% yeastex powder, 0.5% soybean lecithin, 9.5% fecula, 3% ginger powder, 3% caraway powder drop into mixer and mix the formation compound with percentage by weight;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into dry 5 hours of the drying boxes of 68 degree Celsius;
G, granular mixture that drying is good are through the screening of 200 mesh sieves, again with complete particle pack.
Embodiment 4
A, put into digester after the salmon particle cleaned and add water, the percentage by weight of salmon and water is, 100 kilograms of salmon, and 300 kilograms in water boils the back and removes dirt, keeps seething with excitement 22 minutes;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into dry 5.6 hours of the drying boxes of 55 degree Celsius;
C, dried salmon dropped in the ball mill pulverize, again through 250
The order dusting cover obtains the salmon powder;
D, be that 11% salmon fish powder, 35% salt, 24% monosodium glutamate, 5% white granulated sugar, 4% plant protein hydrolysate, 3% yeastex powder, 1% soybean lecithin, 13% fecula, 2% ginger powder, 2% caraway powder drop into mixer and mix the formation compound with percentage by weight;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into dry 5 hours of the drying boxes of 68 degree Celsius;
G, granular mixture that drying is good are through the screening of 200 mesh sieves, again with complete particle pack.
Claims (6)
1. salmon extract is characterized in that described milt is made up of salmon fish powder, salt, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, and their weight percentages of components is:
Salmon fish powder 7-14%
Salt 30-37%
Monosodium glutamate 16-25%
White granulated sugar 5-7%
Plant protein hydrolysate 3-5%
Yeastex powder 2-4%
Soybean lecithin 0.5-2%
Fecula 6.5-15%
Ginger powder 1-3%
Caraway powder 1-3%
Their percentage by weight sums are 100%.
2. salmon extract is characterized in that described milt is made up of salmon fish powder, salt, monosodium glutamate, white granulated sugar, plant protein hydrolysate, yeastex powder, soybean lecithin, fecula, ginger powder, caraway powder, and their weight percentages of components is:
Salmon fish powder 7-14%
Salt 30-36%
Monosodium glutamate 16-24%
White granulated sugar 6-7%
Plant protein hydrolysate 3-5%
Yeastex powder 2-3%
Soybean lecithin 0.5-2%
Fecula 6.5-14%
Ginger powder 1-3%
Caraway powder 1-3%
Trehalose 2-4%
Flavor drenches 0.5-2%
Flavoring agent 2-3%
Their percentage by weight sums are 100%.
3. by the described salmon extract of claim 2, it is characterized in that: described flavoring agent is made up of inosine acid disodium and black thuja acid disodium, and their both weight percentages of components are inosine acid disodium 10-90%, black thuja acid disodium 10-90%.
4. the processing method of salmon extract, the processing method that it is characterized in that described milt are by following step preparation and get:
A, put into digester after the salmon particle cleaned and boil the back and keep boiling 10-30 minute;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into 50-60 degree Celsius the dry 5-6 of drying box hour;
C, dried salmon dropped in the ball mill pulverize, pass through 150-300 again
The order dusting cover obtains the salmon powder;
D, be that the caraway powder of ginger powder, the 1-3% of fecula, the 1-3% of soybean lecithin, the 6.5-15% of yeastex powder, the 0.5-2% of plant protein hydrolysate, the 2-4% of white granulated sugar, the 3-5% of monosodium glutamate, the 5-7% of salt, the 16-25% of salmon fish powder, the 30-37% of 7-14% drops into mixer and mixes the formation compound with percentage by weight;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into the dry 5-6 of drying box hour of 50-70 degree Celsius;
G, the granular mixture that drying is good are passed through the screening of 100-300 mesh sieve, again with complete particle pack.
5. the processing method of salmon extract, the processing method that it is characterized in that described milt are by following step preparation and get:
A, put into digester after the salmon particle cleaned and boil the back and keep boiling 10-30 minute;
B, pull the salmon after the infusion out, after the cooling drop removes raffinate, be poured on the screen cloth, put into 50-60 degree Celsius the dry 5-6 of drying box hour;
C, will be dried salmon drop in the ball mill and pulverize, obtain the salmon powder through 150-300 order dusting cover again;
D, be that the flavor of caraway powder, 2-4% trehalose, the 0.5-2% of ginger powder, the 1-3% of fecula, the 1-3% of soybean lecithin, the 6.5-14% of yeastex powder, the 0.5-2% of plant protein hydrolysate, the 2-3% of white granulated sugar, the 3-5% of monosodium glutamate, the 6-7% of salt, the 16-24% of salmon fish powder, the 30-36% of 7-14% drenches, the flavoring agent of 2-3% drops into mixer and mixes the formation compound with percentage by weight;
E, again compound is put into comminutor and carry out granulation, form granular compound;
F, granular compound put into the dry 5-6 of drying box hour of 50-70 degree Celsius;
G, the granular mixture that drying is good are passed through the screening of 100-300 mesh sieve, again with complete particle pack.
6. by the described salmon extract of claim 2, it is characterized in that: described flavoring agent is made up of inosine acid disodium and black thuja acid disodium, and their both weight percentages of components are inosine acid disodium 10-90%, black thuja acid disodium 10-90%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411461B (en) * | 2008-12-04 | 2012-02-29 | 广西大学 | Delicate flavor condiment similar to delicate flavor of steamed crab and method of processing the same |
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104543912A (en) * | 2014-12-26 | 2015-04-29 | 威海海日水产食品有限公司 | Katsuwonus pelamis milt and preparation method thereof |
| CN105995632A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Mustard-flavored health red snapper ball and preparation method thereof |
| CN104222990B (en) * | 2013-06-21 | 2016-11-30 | 漳浦丰滋雅食品有限公司 | A kind of wooden fish element and preparation method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179277A (en) * | 1996-10-13 | 1998-04-22 | 莫仁正 | Bioengineering enzyme process for producing flavouring, gourmet powder, oyster sauce shrimp paste, fish sauce and soy sauce |
| CN1300564A (en) * | 1999-12-23 | 2001-06-27 | 李忠泽 | Supernutritive composite flavouring and its preparing process |
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- 2006-09-26 CN CN2006101165187A patent/CN101152002B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411461B (en) * | 2008-12-04 | 2012-02-29 | 广西大学 | Delicate flavor condiment similar to delicate flavor of steamed crab and method of processing the same |
| CN104222990A (en) * | 2013-06-21 | 2014-12-24 | 漳浦丰滋雅食品有限公司 | Bonito flavor seasoning and production method of bonito flavor seasoning |
| CN104222990B (en) * | 2013-06-21 | 2016-11-30 | 漳浦丰滋雅食品有限公司 | A kind of wooden fish element and preparation method thereof |
| CN104543912A (en) * | 2014-12-26 | 2015-04-29 | 威海海日水产食品有限公司 | Katsuwonus pelamis milt and preparation method thereof |
| CN105995632A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Mustard-flavored health red snapper ball and preparation method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
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| CN101152002B (en) | 2011-08-10 |
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