CN103494258A - Composite seafood powder - Google Patents
Composite seafood powder Download PDFInfo
- Publication number
- CN103494258A CN103494258A CN201310408993.1A CN201310408993A CN103494258A CN 103494258 A CN103494258 A CN 103494258A CN 201310408993 A CN201310408993 A CN 201310408993A CN 103494258 A CN103494258 A CN 103494258A
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- CN
- China
- Prior art keywords
- powder
- product
- parts
- seafood
- compound
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 74
- 235000014102 seafood Nutrition 0.000 title claims abstract description 27
- 239000002131 composite material Substances 0.000 title abstract 2
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 241000237502 Ostreidae Species 0.000 claims abstract description 11
- 241000237854 Sipunculus nudus Species 0.000 claims abstract description 11
- 235000020636 oyster Nutrition 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 239000000779 smoke Substances 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000000391 smoking effect Effects 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000003053 immunization Effects 0.000 abstract 1
- 238000002649 immunization Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000002929 anti-fatigue Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides seafood powder flavouring prepared by taking oyster powder and sipunculusnudus powder as main raw materials and adding other auxiliary materials. The invention also discloses a preparation method of the composite seafood powder, and the preparation method comprises steps of stirring, crushing, baking, packaging, sterilizing and the like. The product has natural adopted materials and strong seafood taste, and also has the functions of promoting metabolism, enhancing memory, resisting fatigue, alleviating aging and improving immunization capability.
Description
Technical field
The present invention relates to a kind of seafood powder, specifically take compound seafood powder that oyster powder and Sipunculus nudus powder be primary raw material and preparation method thereof.
Background technology
The oyster powder contains abundant trace element and zinc element 22 seed amino acids; especially contain 22 seed amino acids; various amino acid whose content coordinated balances; wherein; content of glutamic acid is half of total amount; it and nucleic acid jointly form the oyster powder and are the flavor main body, and the oyster powder is rich in taurine, and taurine has the plurality of health care functions such as cancer-resisting, enhancing body immunity.
Modern nutriology has also confirmed that Sipunculus nudus has the reduction blood fat, the effect of destruction of cancer cells growth.That the zymolyte of Sipunculus nudus has is anti-oxidant, antibiotic, radioresistance, antiviral, antifatigue, anti-cancer, adjusting immunity, the effect delayed senility.
At present, do not add on the market and using the Sipunculus nudus powder as the seafood powder product of primary raw material, my the compound seafood powder materials of invention are natural, are a kind of safe, delicious, the flavouring of high nutritive value.
Summary of the invention
But the purpose of this invention is to provide strong, the nutritious Baoshang of a kind of sea food flavor, prepare food, the cold and dressed with sauce and compound seafood powder that brews and preparation method thereof.
For achieving the above object, the present invention takes following technical scheme:
A kind of compound seafood powder, is characterized in that, following components by weight percent, consists of:
40～50 parts, oyster powder, 40～50 parts, Sipunculus nudus powder, 3～4 parts of Kelp Powders, 3～4 parts of black sesame powders, 1～3 part of white granulated sugar, 1～3 part, green onion powder, 1～3 part of chilli powder, 0.5～1 part, ginger powder, 2～4 parts of peanut powders, 0.3～0.6 part of monosodium glutamate, 1～2 part of salt.
A kind of preparation method of compound seafood powder, is characterized in that, comprises the following steps:
1) stir: press the raw material proportioning each raw material is dropped into to mixer, stir and mix in 20～30 minutes;
2) pulverize: with micronizer milling product to 100～300 orders, make the powdery finished product;
3) smoke: the powdery finished product is put into to foodstuff dryer, be heated to 60～80 ℃ of sections of temperature, smoke 2～3 hours, be dried to water content below 13%;
4) packing: will detect qualified product and quantitatively install in vial or packaging bag and seal;
5) sterilization: packaging product is put into to microwave disinfection equipment, be warmed to 70～85 ℃ of sections, sterilization 5～8 minutes, air drying stores.
The present invention has following beneficial effect: this product materials is natural, not only can be used as flavoring, can also prepare the food of seafood soup or other sea food flavors, can also make chafing dish bottom flavorings, or is used as the preserved materials of various seafood cuisines; Simultaneously this product is containing enriching amino acid and trace element, there is enhancing metabolism, strengthen memory, antifatigue, slow old and feeble, improve the functions such as immunocompetence, inhibition cancer cell growth; This product seafood taste is strong, nutritious, is applicable to all groups edible.
The specific embodiment
Embodiment 1
A kind of compound seafood powder is comprised of following components by weight percent:
Oyster powder 50g, Sipunculus nudus powder 50g, Kelp Powder 4g, white granulated sugar 3g, green onion powder 2g, chilli powder 3g, ginger powder 1g, peanut powder 4g, monosodium glutamate 0.6g, salt 2g.
Concrete preparation method comprises the following steps:
1) stir: press the raw material proportioning each raw material is dropped into to mixer, stir and mix in 20～30 minutes.
2) pulverize: with micronizer milling product to 100～300 orders, make the powdery finished product.
3) smoke: the powdery finished product is put into to foodstuff dryer, be heated to 80 ℃ of temperature, smoke 2 hours, be dried to water content below 13%.
4) packing: will detect qualified product and quantitatively install in vial or packaging bag and seal.
5) sterilization: packaging product is put into to microwave disinfection equipment, be warmed to 85 ℃, sterilization 5 minutes, air drying stores.
Embodiment 2
A kind of compound seafood powder is comprised of following components by weight percent:
Oyster powder 40g, Sipunculus nudus powder 40g, Kelp Powder 3g, black sesame powder 4g, white granulated sugar 2g, green onion powder 2g, chilli powder 1g, ginger powder 0.5g, monosodium glutamate 0.4g, salt 2g.
Concrete preparation method comprises the following steps:
1) stir: press the raw material proportioning each raw material is dropped into to mixer, stir and mix in 20 minutes.
2) pulverize: with micronizer milling product to 100～300 orders, make the powdery finished product.
3) smoke: the powdery finished product is put into to foodstuff dryer, be heated to temperature 70 C, smoke 2 hours, be dried to water content below 13%.
4) packing: will detect qualified product and quantitatively install in vial or packaging bag and seal.
5) sterilization: packaging product is put into to microwave disinfection equipment, be warmed to 80 ℃, sterilization 6 minutes, air drying stores.
Embodiment 3
A kind of compound seafood powder is comprised of following components by weight percent:
Oyster powder 30g, Sipunculus nudus powder 30g, Kelp Powder 2g, black sesame powder 1g, white granulated sugar 1g, green onion powder 0.8g, chilli powder 1g, ginger powder 0.5g, peanut powder 2g, monosodium glutamate 0.3g, salt 0.8g.
Concrete preparation method comprises the following steps:
1) stir: press the raw material proportioning each raw material is dropped into to mixer, stir and mix in 30 minutes.
2) pulverize: with micronizer milling product to 100～300 orders, make the powdery finished product.
3) smoke: the powdery finished product is put into to foodstuff dryer, be heated to temperature 60 C, smoke 3 hours, be dried to water content below 13%.
4) packing: will detect qualified product and quantitatively install in vial or packaging bag and seal.
5) sterilization: packaging product is put into to microwave disinfection equipment, be warmed to 70 ℃, sterilization 8 minutes, air drying stores.
Above-described is only embodiments of the present invention.Obviously specific implementation of the present invention is not subject to the restrictions described above; as long as the unsubstantiality that has adopted method design of the present invention and technical scheme to carry out improves; or without improving, design of the present invention and technical scheme are directly applied to other occasions, all within protection scope of the present invention.
Claims (6)
1. a compound seafood powder, is characterized in that, following components by weight percent, consists of:
1～2 part of 40～50 parts, oyster powder, 40～50 parts, Sipunculus nudus powder, 3～4 parts of Kelp Powders, 3～4 parts of black sesame powders, 1～3 part of white granulated sugar, 1～3 part, green onion powder, 1～3 part of chilli powder, 0.5～1 part, ginger powder, 2～4 parts of peanut powders, 0.3～0.6 part of monosodium glutamate and salt.
2. a kind of compound seafood powder as claimed in claim 1, is characterized in that, described compound seafood powder is comprised of following components by weight percent:
Oyster powder 50g, Sipunculus nudus powder 50g, Kelp Powder 4g, white granulated sugar 3g, green onion powder 2g, chilli powder 3g, ginger powder 1g, peanut powder 4g, monosodium glutamate 0.6g, salt 2g.
3. a compound seafood powder ear preparation method, is characterized in that, comprises the following steps:
1) stir: press the raw material proportioning each raw material is dropped into to mixer, stir and mix in 20～30 minutes;
2) pulverize: with micronizer milling product to 100～300 orders, make the powdery finished product;
3) smoke: the powdery finished product is put into to foodstuff dryer, be heated to 60～80 ℃ of sections of temperature, smoke 2～3 hours, be dried to water content below 13%;
4) packing: will detect qualified product and quantitatively install in vial or packaging bag and seal;
5) sterilization: packaging product is put into to microwave disinfection equipment, be warmed to 70～85 ℃ of sections, sterilization 5～8 minutes, air drying stores.
4. a kind of compound seafood powder ear preparation method as claimed in claim 3, is characterized in that, in step 2) in milling product order number be 200 orders.
5. a kind of compound seafood powder ear preparation method as claimed in claim 3, is characterized in that, in step 3) in the product baked temperature be 80 ℃, the time of smoking is 2 hours.
6. a kind of compound seafood powder ear preparation method as claimed in claim 3, is characterized in that, in step 5) in sterilization temperature be 85 ℃, sterilizing time is 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408993.1A CN103494258A (en) | 2013-09-10 | 2013-09-10 | Composite seafood powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408993.1A CN103494258A (en) | 2013-09-10 | 2013-09-10 | Composite seafood powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494258A true CN103494258A (en) | 2014-01-08 |
Family
ID=49859597
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310408993.1A Pending CN103494258A (en) | 2013-09-10 | 2013-09-10 | Composite seafood powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494258A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207085A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Eel and peanut-containing nutritional seasoning and preparation method thereof |
| CN105476008A (en) * | 2015-12-17 | 2016-04-13 | 徐勤凤 | Nutritional sandworm powder and preparation method thereof |
| CN106551359A (en) * | 2016-11-11 | 2017-04-05 | 北海和思科技有限公司 | A kind of Sipunculus nudus peanut butter and preparation method thereof |
| CN108887634A (en) * | 2018-06-28 | 2018-11-27 | 钦州学院 | Sandworm nutritive soup blend packet and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241375A (en) * | 1998-07-14 | 2000-01-19 | 李正文 | Preparation of kimchi spice powder mixture |
| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| KR20090039264A (en) * | 2007-10-18 | 2009-04-22 | 주식회사 코아마 | Natural seasoning using sea squirt and process for preparation thereof |
| KR101167009B1 (en) * | 2011-09-19 | 2012-07-24 | 김진태 | Food production method for reducing required time in detoxifying of radioactivity |
| CN102754801A (en) * | 2012-07-23 | 2012-10-31 | 青岛和福记食品有限公司 | Seafood seasoning |
-
2013
- 2013-09-10 CN CN201310408993.1A patent/CN103494258A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241375A (en) * | 1998-07-14 | 2000-01-19 | 李正文 | Preparation of kimchi spice powder mixture |
| CN1543869A (en) * | 2003-11-25 | 2004-11-10 | 山东省海水养殖研究所 | Oyster product and preparation method thereof |
| KR20090039264A (en) * | 2007-10-18 | 2009-04-22 | 주식회사 코아마 | Natural seasoning using sea squirt and process for preparation thereof |
| KR101167009B1 (en) * | 2011-09-19 | 2012-07-24 | 김진태 | Food production method for reducing required time in detoxifying of radioactivity |
| CN102754801A (en) * | 2012-07-23 | 2012-10-31 | 青岛和福记食品有限公司 | Seafood seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 王金杰: "《大连海鲜趣谈》", 31 July 2006 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207085A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Eel and peanut-containing nutritional seasoning and preparation method thereof |
| CN105476008A (en) * | 2015-12-17 | 2016-04-13 | 徐勤凤 | Nutritional sandworm powder and preparation method thereof |
| CN106551359A (en) * | 2016-11-11 | 2017-04-05 | 北海和思科技有限公司 | A kind of Sipunculus nudus peanut butter and preparation method thereof |
| CN108887634A (en) * | 2018-06-28 | 2018-11-27 | 钦州学院 | Sandworm nutritive soup blend packet and preparation method thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140108 |