CN102389101A - Manufacturing method of seafood powder flavoring - Google Patents
Manufacturing method of seafood powder flavoring Download PDFInfo
- Publication number
- CN102389101A CN102389101A CN201110351165XA CN201110351165A CN102389101A CN 102389101 A CN102389101 A CN 102389101A CN 201110351165X A CN201110351165X A CN 201110351165XA CN 201110351165 A CN201110351165 A CN 201110351165A CN 102389101 A CN102389101 A CN 102389101A
- Authority
- CN
- China
- Prior art keywords
- fish
- powder
- stainless steel
- extracting tank
- parts
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a manufacturing method of a seafood powder flavoring. The method comprises the steps as follows: (1), hydrolyzing small fish materials with proteolytic enzymes to obtain fish amino acid powders; (2), extracting small fish materials with hot water to obtain fish-flavored protein powders; and (3), mixing 1 to 20 parts by weight of fish amino acid powders, 1 to 30 parts by weight of fish-flavored protein powders, 1 to 20 parts by weight of monosodium glutamate, 1 to 30 parts by weight of table salt, 1 to 7 parts by weight of maltodextrin and 1 to 3 parts by weight of spices to obtain the final seafood powder flavoring. The invention has the benefits as follows: the contents of amino acids in the enzymatic hydrolysates of the small fish are increased by enzymolysis with proteases in addition to flavourzymes, the seafood flavor of the fish-flavored protein powders is enhanced by hot water extraction of flavor proteins of the small fish, and by the combination of fish amino acid powders and fish-flavored protein powders, the seafood powder flavoring has not only high palatable taste times but also mellow seafood flavor and is not liable to be spoiled due to oxidation.
Description
Technical field
The invention belongs to living marine resources comprehensive utilization field, mainly is a kind of manufacturing approach of seafood powder flavourings.
Background technology
The Xiangshan County at applicant company place is that national sea fishery is fished for big county, 44.78 ten thousand tons of the whole county marine fishing first half of the year in 2009 output, 46.25 hundred million yuan of the fishery output values, 57.35 ten thousand tons of aquatic products total outputs.There are freezing and 220 families of processing enterprise of aquatic products in the whole county, 150,000 tons of processing of aquatic products total outputs, and 20.7 hundred million yuan of the output values realize 1.7 hundred million yuan of profits taxes, export goods and earn foreign currency 200,000,000 dollars.300,000 tons of China's aquatic products city aquatic products average year trading volumes, 1,500,000,000 yuan of turnovers account for 41% of whole Ningbo City aquatic products processing income.Become one of pillar industry of Xiangshan County.The PORT OF SHIPU that is positioned at Xiangshan County integrates fish production ground, fishing article distribution centre, fishing barter deal ground, also is the zone that the processing of aquatic products industry is relatively gathered.Family surplus the total processing of aquatic products enterprise 80 in full town, working ability reaches 1,000,000 tons, accounts for 60% of whole county working ability.
For a long time, processing of aquatic products industry all is that a labor-intensive, profit are thinner, but with the people's closely-related traditional industries of living.Under the overall situation that nowadays labor cost increases day by day, marine fishery resources reduces day by day, new challenge has been proposed for the existence of processing of aquatic products enterprise.According to statistics, in the ocean water product of catching, because the small fish that individual too person of low position can not directly eat accounts for about 30%, these small fish comprise small fish, shrimp, little crab, siphonopods such as little squid, little octopus etc.The main application of this part small fish is to be processed into the feed fish meal at present, and the technology of employing is hyperthermia drying, and smog that produces in the production and waste gas have produced very big influence to surrounding environment and resident living, have seriously restricted local economic development.
The manufacturing approach of existing seafood powder flavourings generally adopts is simply with raw material fish oven dry comminuting method, and then adds salt, monosodium glutamate, spice etc. and be combined into the seafood powder flavourings.There are shortcomings such as fishy smell is big, product is prone to the oyster change, delicate flavour is not enough, perishable in the seafood powder flavourings of processing in this way.Tracing it to its cause is to produce in the raw material fish fats of seafood powder flavourings to contain many high unsaturated fatty acids, these high unsaturated fatty acids with will change of oxidation raw meat and oyster change after air contact.The main source of seafood powder flavourings delicate flavour is an amino acid in addition, make the delicate flavour multiple higher position of seafood powder flavourings need make the protein degradation in the raw material fish become amino acid.Such as monosodium glutamate, its delicate flavour main component is the sodium salt of glutamic acid.But, the seafood powder flavourings that adopts simple oven dry comminuting method to produce, the protein in its raw material fish seldom is degraded to amino acid, thereby makes the delicate flavour of product not enough.Also have to adopt the method for raw material small fish with protease hydrolytic, though content of amino acids and delicate flavour all can increase in the raw material after the enzyme hydrolysis, fragrance of fish and local flavor but have very big loss.
Summary of the invention
The object of the invention will overcome the deficiency of above-mentioned technology just; And a kind of manufacturing approach of seafood powder flavourings is provided; Utilize the new method of above-mentioned small fish; The raw material small fish is adopted protease hydrolytic adult fish amino acid powder and hot-water extraction fish local flavor albumen powder, is re-dubbed the method for seafood powder flavourings again, make the delicate flavour of the existing seafood of product seafood powder flavourings, fragrance and the local flavor of seafood arranged again.
The present invention solves the technical scheme that its technical problem adopts: the manufacturing approach of this seafood powder flavourings, and this method step is following:
(1), at first will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens; Be added in the stainless steel enzymatic vessel; Add small fish weight 1.5-1.8 running water doubly, open the heating steam of enzymatic vessel chuck, half an hour is heated in 95 ℃ of insulations; Steam off is opened the enzymatic vessel mixer, opens enzymatic vessel chuck cooling water, and temperature of charge in the jar is dropped to 45 ℃; In material, add the Alcalase hydrolysising protease of small fish weight 0.01%-10%, the Flavourzyme flavor protease of 0.01%-10% (above-mentioned protease all is the food-grade albumen enzyme that letter (China) Investment Co., Ltd of Novi produces); Open the enzymatic vessel mixer; Open enzymatic vessel heating steam; Add thermal material to 45 ℃-47 ℃, hydrolysis 6 hours is also stirred in insulation;
(2), material passed through the Membrane filtering machine fine filtering again after enzyme hydrolysis finished after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, use the centrifugal spray dryer spray-drying subsequent use again as the fish amino acid powder;
(3), will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens, be added in the stainless steel extracting tank, add the running water of 1.5 times of small fish weight, open the heating steam of extracting tank chuck, 95 ℃ of insulation heating half an hour; Steam off is opened the extracting tank mixer, opens extracting tank chuck cooling water; Temperature of charge in the jar is dropped to 60-65 ℃, and insulation is also stirred extracting 5 hours, opens extracting tank chuck cooling water then and is cooled to normal temperature to material; Open extracting tank chuck chilled brine again and be cooled to 7-8 ℃ to material; Be incubated static 8 hours, open extracting tank chuck chilled brine again and be cooled to material-3 ℃, be incubated static 1 hour; Opening extracting tank fishes for the solid fish oil of surface come-up totally; Material is passed through the Membrane filtering machine fine filtering again after the plate and frame filter press press filtration, the material behind the fine filtering concentrates with the stainless-steel vacuum thickener, is 55-58 ℃ through the temperature of charge in the control vacuum decker heating steam valve control vacuum decker; Be cooled to be concentrated into solid content 25%-30% to material, use the centrifugal spray dryer spray-drying subsequent use again as fish local flavor albumen powder;
(4), be added to 1 part-20 parts fish amino acid powder, 1 part-30 parts fish local flavor albumen powder, 1 part-20 parts monosodium glutamate, 1 part-30 parts salt, 1 part-7 parts maltodextrin, 1 part-3 parts spice in the stainless steel powder mixer and mix according to the weight portion proportioning; Change over to again in the stainless steel pulverizing machine and be crushed to 80 orders, after being up to the standards, packing, be seafood powder flavourings product.
As preferably, described enzymatic vessel mixer changes with per minute 30 and stirs, and the extracting tank mixer changes with per minute 30 and stirs.
As preferably, in step (4), be added to 20% fish amino acid powder, 30% fish local flavor albumen powder, 10% monosodium glutamate, 30% salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix.
As preferably, in step (4), be added to 15% fish amino acid powder, 25% fish local flavor albumen powder, 20% monosodium glutamate, 30 salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix.
The effect that the present invention is useful is: adopted hydrolysising protease to add the zymolysis technique of flavor protease; Make that amino acid content is improved in the enzymic hydrolysates of small fish; Adopted small fish local flavor albumen hot-water extraction technology; Obtained having the fish local flavor albumen powder of strong sea food flavor, through composite obtained existing delicate flavour multiple high, again have strong sea food flavor, be difficult for the seafood powder flavourings that the oxidation oyster becomes.Overcome old technology seafood powder flavourings product and be prone to shortcomings such as oyster change, delicate flavour and sea food flavor are not enough, perishable, made resourceful small fish raw material obtain higher value application.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with for example.Should be appreciated that described hereinly, and be not used in qualification the present invention for example only in order to explaining the present invention.
Embodiment 1: the product of present embodiment is applicable to restaurant, food and beverage enterprise, and seafood powder flavourings manufacturing approach step of the present invention is following:
(1), at first will pass through the small fish of clean, and wear into slurry with the stainless steel fiberizer, and through 40 eye mesh screens, be added in the stainless steel enzymatic vessel, and add the running water of 1.5 times of small fish weight, and open the heating steam of enzymatic vessel chuck, half an hour is heated in 95 ℃ of insulations.Steam off is opened enzymatic vessel mixer (per minute 30 changes), opens enzymatic vessel chuck cooling water, and temperature of charge in the jar is dropped to 45 ℃.In material, add the Alcalase hydrolysising protease of small fish weight 0.01%, 0.01% Flavourzyme flavor protease, above-mentioned protease all is the food-grade albumen enzyme that letter (China) Investment Co., Ltd of Novi produces.Open enzymatic vessel mixer (per minute 30 change), open enzymatic vessel heating steam, add thermal material to 45 ℃-47 ℃, hydrolysis 6 hours is also stirred in insulation.
(2), material passed through the Membrane filtering machine fine filtering again after enzyme hydrolysis finished after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, use the centrifugal spray dryer spray-drying subsequent use again as the fish amino acid powder.
(3), will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens, be added in the stainless steel extracting tank, add the running water of 1.5 times of small fish weight, open the heating steam of extracting tank chuck, 95 ℃ of insulation heating half an hour.Steam off is opened extracting tank mixer (per minute 30 changes), opens extracting tank chuck cooling water; Temperature of charge in the jar is dropped to 60-65 ℃; Insulation is also stirred extracting 5 hours, opens extracting tank chuck cooling water then and is cooled to normal temperature to material, opens extracting tank chuck chilled brine again and is cooled to 7-8 ℃ to material; Be incubated static 8 hours; Open extracting tank chuck chilled brine again and be cooled to material-3 ℃, be incubated static 1 hour, open extracting tank the solid fish oil of surface come-up is fished for totally; Material is passed through the Membrane filtering machine fine filtering again after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener, is 55-58 ℃ through the temperature of charge in the control vacuum decker heating steam valve control vacuum decker and is cooled to be concentrated into solid content 25%-30% to material, uses the centrifugal spray dryer spray-drying subsequent use as fish local flavor albumen powder again.
(4), be added to 20% fish amino acid powder, 30% fish local flavor albumen powder, 10% monosodium glutamate, 30 salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix; Change over to again in the stainless steel pulverizing machine and be crushed to 80 orders, after being up to the standards, packing, be seafood powder flavourings product.
Embodiment 2: the product of present embodiment is applicable to supermarket, family, and seafood powder flavourings manufacturing approach step of the present invention is following:
(1), at first will pass through the small fish of clean, and wear into slurry with the stainless steel fiberizer, and through 40 eye mesh screens, be added in the stainless steel enzymatic vessel, and add the running water of 1.5 times of small fish weight, and open the heating steam of enzymatic vessel chuck, half an hour is heated in 95 ℃ of insulations.Steam off is opened enzymatic vessel mixer (per minute 30 changes), opens enzymatic vessel chuck cooling water, and temperature of charge in the jar is dropped to 45 ℃.In material, add the Alcalase hydrolysising protease of small fish weight 0.01%, 0.01% Flavourzyme flavor protease, above-mentioned protease all is the food-grade albumen enzyme that letter (China) Investment Co., Ltd of Novi produces.Open enzymatic vessel mixer (per minute 30 change), open enzymatic vessel heating steam, add thermal material to 45 ℃-47 ℃, hydrolysis 6 hours is also stirred in insulation.
(2), material passed through the Membrane filtering machine fine filtering again after enzyme hydrolysis finished after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, use the centrifugal spray dryer spray-drying subsequent use again as the fish amino acid powder.
(3), will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens, be added in the stainless steel extracting tank, add the running water of 1.5 times of small fish weight, open the heating steam of extracting tank chuck, 95 ℃ of insulation heating half an hour.Steam off is opened extracting tank mixer (per minute 30 changes), opens extracting tank chuck cooling water; Temperature of charge in the jar is dropped to 60-65 ℃; Insulation is also stirred extracting 5 hours, opens extracting tank chuck cooling water then and is cooled to normal temperature to material, opens extracting tank chuck chilled brine again and is cooled to 7-8 ℃ to material; Be incubated static 8 hours; Open extracting tank chuck chilled brine again and be cooled to material-3 ℃, be incubated static 1 hour, open extracting tank the solid fish oil of surface come-up is fished for totally; Material is passed through the Membrane filtering machine fine filtering again after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener, is 55-58 ℃ through the temperature of charge in the control vacuum decker heating steam valve control vacuum decker and is cooled to be concentrated into solid content 25%-30% to material, uses the centrifugal spray dryer spray-drying subsequent use as fish local flavor albumen powder again.
(4), be added to 15% fish amino acid powder, 25% fish local flavor albumen powder, 20% monosodium glutamate, 30 salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix; Change over to again in the stainless steel pulverizing machine and be crushed to 80 orders, after being up to the standards, packing, be seafood powder flavourings product.
Embodiment 3: present embodiment be applicable to the raw material small fish that specification is bigger, moisture is lower, seafood powder flavourings manufacturing approach step of the present invention is following:
(1), at first will pass through the small fish of clean, and wear into slurry with the stainless steel fiberizer, and through 40 eye mesh screens, be added in the stainless steel enzymatic vessel, and add the running water of 1.8 times of small fish weight, and open the heating steam of enzymatic vessel chuck, half an hour is heated in 95 ℃ of insulations.Steam off is opened enzymatic vessel mixer (per minute 30 changes), opens enzymatic vessel chuck cooling water, and temperature of charge in the jar is dropped to 45 ℃.In material, add the Alcalase hydrolysising protease of small fish weight 0.01%, 0.01% Flavourzyme flavor protease, above-mentioned protease all is the food-grade albumen enzyme that letter (China) Investment Co., Ltd of Novi produces.Open enzymatic vessel mixer (per minute 30 change), open enzymatic vessel heating steam, add thermal material to 45 ℃-47 ℃, hydrolysis 6 hours is also stirred in insulation.
(2), material passed through the Membrane filtering machine fine filtering again after enzyme hydrolysis finished after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, use the centrifugal spray dryer spray-drying subsequent use again as the fish amino acid powder.
(3), will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens, be added in the stainless steel extracting tank, add the running water of 1.8 times of small fish weight, open the heating steam of extracting tank chuck, 95 ℃ of insulation heating half an hour.Steam off is opened extracting tank mixer (per minute 30 changes), opens extracting tank chuck cooling water; Temperature of charge in the jar is dropped to 60-65 ℃; Insulation is also stirred extracting 5 hours, opens extracting tank chuck cooling water then and is cooled to normal temperature to material, opens extracting tank chuck chilled brine again and is cooled to 7-8 ℃ to material; Be incubated static 8 hours; Open extracting tank chuck chilled brine again and be cooled to material-3 ℃, be incubated static 1 hour, open extracting tank the solid fish oil of surface come-up is fished for totally; Material is passed through the Membrane filtering machine fine filtering again after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener, is 55-58 ℃ through the temperature of charge in the control vacuum decker heating steam valve control vacuum decker and is cooled to be concentrated into solid content 25%-30% to material, uses the centrifugal spray dryer spray-drying subsequent use as fish local flavor albumen powder again.
(4), be added to 20% fish amino acid powder, 30% fish local flavor albumen powder, 10% monosodium glutamate, 30% salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix; Change over to again in the stainless steel pulverizing machine and be crushed to 80 orders, after being up to the standards, packing, be seafood powder flavourings product.
It is understandable that, for a person skilled in the art, technical scheme of the present invention and inventive concept are equal to replacement or change the protection domain that all should belong to the appended claim of the present invention.
Claims (4)
1. the manufacturing approach of a seafood powder flavourings, it is characterized in that: this method step is following:
(1), at first will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens; Be added in the stainless steel enzymatic vessel; Add small fish weight 1.5-1.8 running water doubly, open the heating steam of enzymatic vessel chuck, half an hour is heated in 95 ℃ of insulations; Steam off is opened the enzymatic vessel mixer, opens enzymatic vessel chuck cooling water, and temperature of charge in the jar is dropped to 45 ℃; In material, add the Alcalase hydrolysising protease of small fish weight 0.01%-10%, the Flavourzyme flavor protease of 0.01%-10%; Open the enzymatic vessel mixer; Open enzymatic vessel heating steam, add thermal material to 45 ℃-47 ℃, hydrolysis 6 hours is also stirred in insulation;
(2), material passed through the Membrane filtering machine fine filtering again after enzyme hydrolysis finished after the plate and frame filter press press filtration; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, use the centrifugal spray dryer spray-drying subsequent use again as the fish amino acid powder;
(3), will pass through the small fish of clean, wear into slurry with the stainless steel fiberizer, through 40 eye mesh screens, be added in the stainless steel extracting tank, add the running water of 1.5 times of small fish weight, open the heating steam of extracting tank chuck, 95 ℃ of insulation heating half an hour; Steam off is opened the extracting tank mixer, opens extracting tank chuck cooling water; Temperature of charge in the jar is dropped to 60-65 ℃, and insulation is also stirred extracting 5 hours, opens extracting tank chuck cooling water then and is cooled to normal temperature to material; Open extracting tank chuck chilled brine again and be cooled to 7-8 ℃ to material; Be incubated static 8 hours, open extracting tank chuck chilled brine again and be cooled to material-3 ℃, be incubated static 1 hour; Opening extracting tank fishes for the solid fish oil of surface come-up totally; Material is passed through the Membrane filtering machine fine filtering again after the plate and frame filter press press filtration, the material behind the fine filtering concentrates with the stainless-steel vacuum thickener, is 55-58 ℃ through the temperature of charge in the control vacuum decker heating steam valve control vacuum decker; Be cooled to be concentrated into solid content 25%-30% to material, use the centrifugal spray dryer spray-drying subsequent use again as fish local flavor albumen powder;
(4), be added to 1 part-20 parts fish amino acid powder, 1 part-30 parts fish local flavor albumen powder, 1 part-20 parts monosodium glutamate, 1 part-30 parts salt, 1 part-7 parts maltodextrin, 1 part-3 parts spice in the stainless steel powder mixer and mix according to the weight portion proportioning; Change over to again in the stainless steel pulverizing machine and be crushed to 80 orders, after being up to the standards, packing, be seafood powder flavourings product.
2. the manufacturing approach of seafood powder flavourings according to claim 1 is characterized in that: described enzymatic vessel mixer changes stirring with per minute 30, and the extracting tank mixer changes stirring with per minute 30.
3. the manufacturing approach of seafood powder flavourings according to claim 1; It is characterized in that: in step (4), be added to 20% fish amino acid powder, 30% fish local flavor albumen powder, 10% monosodium glutamate, 30% salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix.
4. the manufacturing approach of seafood powder flavourings according to claim 1; It is characterized in that: in step (4), be added to 15% fish amino acid powder, 25% fish local flavor albumen powder, 20% monosodium glutamate, 30 salt, 7% maltodextrin, 3% spice in the stainless steel powder mixer according to weight ratio and mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110351165XA CN102389101B (en) | 2011-11-09 | 2011-11-09 | Manufacturing method of seafood powder flavoring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110351165XA CN102389101B (en) | 2011-11-09 | 2011-11-09 | Manufacturing method of seafood powder flavoring |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102389101A true CN102389101A (en) | 2012-03-28 |
| CN102389101B CN102389101B (en) | 2013-04-10 |
Family
ID=45856597
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110351165XA Active CN102389101B (en) | 2011-11-09 | 2011-11-09 | Manufacturing method of seafood powder flavoring |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102389101B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614814A (en) * | 2015-12-22 | 2016-06-01 | 崔为山 | Seafood condiment and making technology thereof |
| CN105851926A (en) * | 2016-04-20 | 2016-08-17 | 宁波海博士特医食品科技有限公司 | Manufacturing method for sea cucumber essence pure powder |
| CN105901634A (en) * | 2016-04-20 | 2016-08-31 | 宁波海之源生物科技有限公司 | Preparation method of squid extract seasoner |
| CN105962279A (en) * | 2016-05-04 | 2016-09-28 | 浙江海洋大学 | Fish-flavored essence and preparation method thereof |
| CN106072083A (en) * | 2016-06-27 | 2016-11-09 | 宁波海博士特医食品科技有限公司 | A kind of manufacture method of squid seminal vesicle extract |
| CN106072404A (en) * | 2016-06-27 | 2016-11-09 | 宁波海之源生物科技有限公司 | The manufacture method of one seed shrimp extract flavouring agent |
| CN106333337A (en) * | 2016-08-08 | 2017-01-18 | 大连雅特盐业有限公司 | Seasoning with addition of marine animal and plant product and preparation method thereof |
| CN114098039A (en) * | 2021-11-05 | 2022-03-01 | 暨南大学 | Flavor-enhanced seasoning for Chinese carp as well as preparation method and application of flavor-enhanced seasoning |
| CN115553449A (en) * | 2022-10-10 | 2023-01-03 | 青岛日辰食品股份有限公司 | Freshness-enhancing and fresh-keeping additive for seafood-flavor seasoning sauce and preparation method thereof |
| CN116369488A (en) * | 2023-03-08 | 2023-07-04 | 青岛日辰食品股份有限公司 | Method for preparing natural seafood-flavored seasoning powder by using enzyme method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568811A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
| CN101336695A (en) * | 2008-08-01 | 2009-01-07 | 潘大兴 | Seasoning product and preparation method thereof |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
| CN101617836A (en) * | 2009-07-27 | 2010-01-06 | 天津聚昌食品有限公司 | Production method of natural yellow croaker meal |
-
2011
- 2011-11-09 CN CN201110351165XA patent/CN102389101B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568811A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
| CN101336695A (en) * | 2008-08-01 | 2009-01-07 | 潘大兴 | Seasoning product and preparation method thereof |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
| CN101617836A (en) * | 2009-07-27 | 2010-01-06 | 天津聚昌食品有限公司 | Production method of natural yellow croaker meal |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614814A (en) * | 2015-12-22 | 2016-06-01 | 崔为山 | Seafood condiment and making technology thereof |
| CN105851926A (en) * | 2016-04-20 | 2016-08-17 | 宁波海博士特医食品科技有限公司 | Manufacturing method for sea cucumber essence pure powder |
| CN105901634A (en) * | 2016-04-20 | 2016-08-31 | 宁波海之源生物科技有限公司 | Preparation method of squid extract seasoner |
| CN105962279A (en) * | 2016-05-04 | 2016-09-28 | 浙江海洋大学 | Fish-flavored essence and preparation method thereof |
| CN106072083A (en) * | 2016-06-27 | 2016-11-09 | 宁波海博士特医食品科技有限公司 | A kind of manufacture method of squid seminal vesicle extract |
| CN106072404A (en) * | 2016-06-27 | 2016-11-09 | 宁波海之源生物科技有限公司 | The manufacture method of one seed shrimp extract flavouring agent |
| CN106333337A (en) * | 2016-08-08 | 2017-01-18 | 大连雅特盐业有限公司 | Seasoning with addition of marine animal and plant product and preparation method thereof |
| CN114098039A (en) * | 2021-11-05 | 2022-03-01 | 暨南大学 | Flavor-enhanced seasoning for Chinese carp as well as preparation method and application of flavor-enhanced seasoning |
| CN114098039B (en) * | 2021-11-05 | 2023-09-15 | 暨南大学 | Flavor-enhanced geofish seasoning as well as preparation method and application thereof |
| CN115553449A (en) * | 2022-10-10 | 2023-01-03 | 青岛日辰食品股份有限公司 | Freshness-enhancing and fresh-keeping additive for seafood-flavor seasoning sauce and preparation method thereof |
| CN115553449B (en) * | 2022-10-10 | 2023-11-07 | 青岛日辰食品股份有限公司 | Fresh-increasing and fresh-keeping additive for seafood-flavored sauce and preparation method thereof |
| CN116369488A (en) * | 2023-03-08 | 2023-07-04 | 青岛日辰食品股份有限公司 | Method for preparing natural seafood-flavored seasoning powder by using enzyme method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102389101B (en) | 2013-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389101B (en) | Manufacturing method of seafood powder flavoring | |
| CN102366066B (en) | Mussel cooking juice seafood seasoning and preparation method thereof | |
| CN102132857B (en) | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells | |
| CN101455325B (en) | Seashells seafood flavorings | |
| WO2021142880A1 (en) | Method for producing clam active peptide | |
| CN103907892B (en) | A kind of preparation method of pure natural meat flavor seasoning | |
| CN101455324B (en) | Preparation method of hard clam seafood flavoring peptides and products thereof | |
| CN101028057B (en) | Production of seafood-flavour seasoning | |
| CN102787079B (en) | Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material | |
| CN103610157A (en) | Method for producing fishbone enzymatic pottage by utilizing fishbone | |
| CN101422227A (en) | Crab deep-processing flavoring products and manufacture technique thereof | |
| CN102406147B (en) | Complex enzyme for producing mussel type natural sauce | |
| CN101664210A (en) | Processing method of sea cucumber egg nutrition | |
| WO2017018503A1 (en) | Meat modifying agent | |
| CN105901634A (en) | Preparation method of squid extract seasoner | |
| CN1146302A (en) | Production technology for natural seafood condiment | |
| CN110301612A (en) | Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology | |
| CN106722723A (en) | A kind of utilization spiral shell meat albumen hydrolysate prepares the method that spiral shell meat increases fresh base-material | |
| CN105077132A (en) | Method for making seafood seasoning through low-value fishes | |
| CN102293319A (en) | Method for producing feed additive through segmented enzymolysis of mactra veneriformis processing waste | |
| CN104757580A (en) | Preparation method of enzyme digested pigeon meat paste | |
| CN104431933B (en) | A kind of red wine dregs flavor powder and preparation method thereof | |
| CN104273313A (en) | Method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel | |
| CN106490572A (en) | The manufacture method of one seed oyster natural juice flavoring agent | |
| CN109329761A (en) | A kind of production method and beefsteak of beefsteak |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| CB03 | Change of inventor or designer information |
Inventor after: Ye Zaishu Inventor after: Ye Chen Inventor before: Ye Zaishu |
|
| CB03 | Change of inventor or designer information | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170717 Address after: Xiangshan County Shipu town 315700 Zhejiang city of Ningbo Province Hing Hong Kong West Industrial Park Patentee after: NINGBO HAIZHIYUAN BIOTECHNOLOGY CO., LTD. Address before: Aquatic products Industrial Park in Zhejiang city of Ningbo province shipuzhen 315731 Patentee before: Chaoxing Marine Biological Product Co., Ltd., Ningbo |
|
| TR01 | Transfer of patent right |