CN101433362A - Shrimp meat composite aminoacid local flavor potentiating agent - Google Patents
Shrimp meat composite aminoacid local flavor potentiating agent Download PDFInfo
- Publication number
- CN101433362A CN101433362A CNA2008102072244A CN200810207224A CN101433362A CN 101433362 A CN101433362 A CN 101433362A CN A2008102072244 A CNA2008102072244 A CN A2008102072244A CN 200810207224 A CN200810207224 A CN 200810207224A CN 101433362 A CN101433362 A CN 101433362A
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- China
- Prior art keywords
- shrimp
- peeled
- peeled shrimp
- synergist
- local flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a peeled shrimp compound amino acid flavor synergist. The synergist is added in the production process and can bring about peeled shrimp products with delicious taste and soft texture.
Description
Technical field
The invention belongs to preservation technique, relate in particular to a kind of preservation technique that utilizes compound amino acid to improve the peeled shrimp flavor quality.
Background technology
At present domestic and international shrimps consumption market promise well, China's shrimps outlet is the continuation growing trend.Compare Thailand's peeled shrimp, the freezing shrimp meat outlet whole price level of China is low, extremely anti-dumping puzzlement.The concentration of production of domestic freezing shrimp meat is one band in the Jiangsu and Zhejiang Provinces, and there are extra large shrimping and grow shrimp in the shrimp source, and specification is comparatively complete.Deposit the peeled shrimp (being freezing shrimp meat comparatively widely) of certain hour, its local flavor is compared with bright shrimp, and is far short of what is expected.This also be freezing shrimp meat product etc. can not be extensively by one of reason that people liked.But bright shrimp has the problem in listing phase and following city, and bright shrimp keep-alive needs a large amount of human and material resources etc.If can improve the local flavor of freezing shrimp meat product, the development of prawn industry will produce significant impact so.
Summary of the invention
The invention discloses a kind of peeled shrimp composite aminoacid local flavor potentiating agent, by add this synergist in production process, can make peeled shrimp product mouthfeel flavour aquatic foods, quality is tender.
The specific embodiment
Below in conjunction with specification invention is further specified, but protection domain of the presently claimed invention is not limited to the scope that embodiment describes.
Example 1: peeled shrimp composite aminoacid local flavor potentiating agent preparation, by quality than weighing: 0.2 kilogram of glycine, 2 kilograms in glutamic acid, 1 kilogram of alanine, 96.8 kilograms in water.
Example 2: the preparation of peeled shrimp composite aminoacid local flavor potentiating agent, weighing by weight: 1 kilogram of glycine, 3 kilograms in glutamic acid, 3 kilograms of alanine, 93 kilograms in water.
Claims (4)
1. peeled shrimp composite aminoacid local flavor potentiating agent, it is characterized in that: form by mass ratio: glycine 0.2---1 part by following composition, glutamic acid 2---3 part, alanine 1---3 part, water 96.8---93 part, freezing shrimp meat composite aminoacid local flavor potentiating agent using method: this synergist evenly is sprayed on the peeled shrimp surface that process is peeled off and cleaned up.The scope of application of this synergist: freezing shrimp meat, peeled shrimp pre-manufactured product and other peeled shrimp series products.
2. synergist as claimed in claim 1 is characterized in that: be made up of by mass ratio following composition: glycine 0.2---1 part, glutamic acid 2---3 part, alanine 1---3 part, water 96.8---93 part.Good each the amino acid whose amount of weighing is dissolved in the water of ormal weight, stirs, and makes it to dissolve fully.
3. using method as claimed in claim 1 is characterized in that: this synergist evenly is sprayed on the peeled shrimp surface that process is peeled off and cleaned up.Can adopt watering can or sprayer unit to spray, peeled shrimp is positioned in the clean square position, and is beneficial to upset.
4. the scope of application as claimed in claim 1 is characterized in that: freezing shrimp meat, peeled shrimp pre-manufactured product and other peeled shrimp series products.Can be widely used in the freezing shrimp meat, also can be used in and for example be used as the peeled shrimp made in the peeled shrimp boiled dumpling etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102072244A CN101433362B (en) | 2008-12-18 | 2008-12-18 | Shrimp meat composite aminoacid local flavor potentiating agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102072244A CN101433362B (en) | 2008-12-18 | 2008-12-18 | Shrimp meat composite aminoacid local flavor potentiating agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101433362A true CN101433362A (en) | 2009-05-20 |
| CN101433362B CN101433362B (en) | 2011-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008102072244A Expired - Fee Related CN101433362B (en) | 2008-12-18 | 2008-12-18 | Shrimp meat composite aminoacid local flavor potentiating agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101433362B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120252A (en) * | 2013-02-04 | 2013-05-29 | 中国水产科学研究院东海水产研究所 | Preparation method on basis of adding Euphausiasuperba powder into pellet feed |
-
2008
- 2008-12-18 CN CN2008102072244A patent/CN101433362B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120252A (en) * | 2013-02-04 | 2013-05-29 | 中国水产科学研究院东海水产研究所 | Preparation method on basis of adding Euphausiasuperba powder into pellet feed |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101433362B (en) | 2011-03-23 |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: GUANGXI ZHENGWU MARINE INDUSTRY Co.,Ltd. Assignor: SHANGHAI OCEAN University Contract record no.: 2012450000061 Denomination of invention: Shrimp meat composite aminoacid local flavor potentiating agent Granted publication date: 20110323 License type: Exclusive License Open date: 20090520 Record date: 20120713 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110323 Termination date: 20211218 |