CN104286802B - A kind of preparation method of air bladder seafood condiment - Google Patents
A kind of preparation method of air bladder seafood condiment Download PDFInfo
- Publication number
- CN104286802B CN104286802B CN201410581797.9A CN201410581797A CN104286802B CN 104286802 B CN104286802 B CN 104286802B CN 201410581797 A CN201410581797 A CN 201410581797A CN 104286802 B CN104286802 B CN 104286802B
- Authority
- CN
- China
- Prior art keywords
- air bladder
- enzymolysis
- enzyme
- weight
- baste
- 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.)
- Active
Links
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to the preparation method of a kind of air bladder seafood condiment, it is that to choose dry air bladder be raw material, carry out bubble with water after cleaned, broken to send out, process through ultrasonic wave, again through the slurrying that adds water, slurries add papain to carry out controlling enzyme enzymolysis, enzymolysis liquid goes out and adds activated carbon after enzyme and carry out carbon and take off, filtered fluid after filter-cloth filtering is proportionally added into salt, monosodium glutamate, flavour nucleotide disodium, potassium sorbate, preparing baste, this baste sub-bottle packaging obtains liquid seasoning finished product or carries out being spray-dried to obtain powdery seasonings by baste.The preparation method rational technology of the present invention, course of reaction is easily controlled, and the time of producing is short, is suitable for large-scale industrial production；The air bladder flavoring using the method to produce has strong natural seafood sense of taste, and fragrance is abundant, nutritious, and human body easily absorbs.
Description
Technical field
The present invention relates to flavoring or fumet or seasoning matter, particularly to the preparation method of a kind of air bladder seafood condiment.
Background technology
Flavoring, also referred to as seasoning matter, refer to be used to add on a small quantity in other foods for improving the food composition of taste.From
Technological means is divided, and mostly is natural flavouring, such as: salt, soya-bean oil, sugar, anise；；Now compatriots' multiplex purpose compound flavour enhancer material, example
As: monosodium glutamate, chickens' extract, chicken powder.Along with growth in the living standard, the use of flavoring is not required nothing more than by everybody can improve taste, and
And nutrition can be increased, therefore auxotype natural flavouring becomes the tight demand of people.
In China, edible air bladder has long history, and air bladder is not only banquet famous dish, also have suitable tonic effect and
Medical value, as nourishing yin and nourishing blood, hemostasis enrich blood, tonifying kidney and benefiting sperm.At medicinal aspect, " book on Chinese herbal medicine is newly organized " carries: fish glue is thick, enters kidney and mends
Essence, probably property is greasy stagnant, adds ginseng, and with gas row in wherein, then essence is more prebiotic, and without cementing fraud also.Modern study shows: air bladder
Main nutrient composition be protein, content typically between 76.28%～79.28%, the fat of 0.17%～4.34%, 17.95%
～the moisture of 20.86% and 0.25%～0.99% ash composition (section Zhenhua etc., " and the Analysis of Nutritive Composition of several air bladders with comment
Valency ", food research and development, 2007.28(10): 62～65), it can be seen that, air bladder is a kind of preferably high protein and low fat
Food.And current, air bladder, in addition to for dish-cooking, the most almost only has dried product.People are when edible air bladder
Take a substantial amount of time and cook with energy；It addition, the long high-temperature process of air bladder is also unfavorable for nutritional labeling
Retain.
Summary of the invention
For the deficiency overcoming prior art air bladder product trouble single, edible, high-temperature process nutrition to be easy to run off, the present invention
The preparation method of the short air bladder seafood condiment of a kind of rational technology, easy controlled operation, time of producing is provided, uses the method to produce
Air bladder seafood condiment there is strong natural seafood sense of taste, fragrance is abundant, abundant, is of high nutritive value, human body suction easy to digest
Receive.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of a kind of air bladder seafood condiment,
It is characterized in that: through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 5～50 minutes in the drying air bladder after break process in step (1), pull out, drain well,
Ultrasonic wave processes 10～80 minutes；Wherein, the consumption of described drinking water is 3～8 times of drying air bladder weight；Described is ultrasonic
Intensity of wave controls at 700～800 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave in step (2) processes and send into tissue mashing machine, add air bladder weight 10～60 times
Water, controlling rotating speed is 8000rpm～16000rpm, carries out smashing to pieces, process 5～10 minutes of pulling an oar, and prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate Ph value 5.0～8.0, under the conditions of controlling temperature 40 DEG C～60 DEG C
Add papain, constant temperature enzymolysis 1～10 hours, prepare air bladder enzymolysis liquid；Wherein, described papain use enzyme amount
For air bladder dry weight 1～4%；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 80 DEG C～100 DEG C carry out going out ferment treatment 10～45 minutes,
Obtain the air bladder enzymolysis liquid of enzyme-deactivating；
(6) carbon takes off, filters
Air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) is added its weight 1～5% activated carbon carry out carbon and take off
Clarification, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), this enzymolysis filtered fluid adds filtrate weight 1～the taste of 3%
The potassium sorbate of flavour nucleotide disodium, 0.05～0.99% of essence, 5～the salt of 25%, 0.1～0.3%, dissolves and stirs,
Obtain baste；
(8) finished product
By baste obtained in step (7), bottle by predetermined weight, then carry out sterilization treatment, wherein, go out
It is 100～135 DEG C that bacterium temperature controls, and sterilization time 1～20min i.e. obtains aqueous air bladder seafood condiment finished product after cooling；
Or by baste feeding spray dryer obtained in step (7) is spray-dried, prepare powdery seasoning
Material；Wherein, spray drying condition control is: inlet temperature is 200～230 DEG C, and outlet temperature is 82～85 DEG C, atomizing disk rotating speed
Being located at 48Hz, in tower, negative pressure is 8～10Pa；Powdery seasonings is packed by predetermined weight, obtains powdery air bladder seafood and adjust
Taste substance finished product.
The present invention is that to choose dry air bladder be raw material, cleaned, broken after carry out bubble with water and send out, process through ultrasonic wave, then warp
Add water, smash to pieces, pull an oar after add papain and carry out controlling enzyme enzymolysis, enzymolysis liquid goes out and adds activated carbon after enzyme and carry out carbon and take off clear
Clearly, filtered fluid is obtained after filter-cloth filtering；Filtered fluid is proportionally added into salt, monosodium glutamate, flavour nucleotide disodium, potassium sorbate, prepares and adjusts
Taste liquid, this baste sub-bottle packaging obtains aqueous air bladder seafood condiment or carries out baste being spray-dried prepared powdery air bladder sea
Fresh seasoning.Present invention employs ultrasonic technology and biology enzyme controls degradation technique and air bladder carries out Combined Processing, wherein, super
When sound wave is propagated in media as well, fuel factor, mechanical effect or cavitation effect can be produced, utilize ultrasonic wave Treatment Effects to break up
Air bladder tissue and cell membrane, make fish maw protein fully come out, the most beneficially biology enzyme and protein contacts, thus improves enzyme
Solve efficiency, the dipping pretreatment time of air bladder can be shortened again；Biology enzyme has the selectivity of height to the degraded of fish maw protein
And selectivity, action condition is gentle, and course of reaction is easily controlled；The preparation method rational technology of the present invention, is suitable for extensive work
Industry metaplasia is produced；Rich in protein in air bladder is converted into the amino acids small molecular protein of human body absorption easy to digest by biology enzyme,
The air bladder seafood condiment prepared after formulated has strong natural seafood sense of taste, and fragrance is abundant, nutritious, edible side
, it is adaptable to go with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dip in food etc. just.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
A kind of preparation method of air bladder seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, and break process frustillatum after cleaning is standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 30 minutes in the drying air bladder after break process in step (1), pull out, drain well, super
Sonicated 45 minutes；Wherein, the consumption of described drinking water is 5 times of drying air bladder weight；Described ultrasonic intensity control
System is at 750 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave processes in step (2) and send into high-speed tissue mashing machine, add air bladder weight 20 times
Water, control rotating speed is 12000rpm, carries out smashing to pieces, process 6 minutes of pulling an oar, and prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate Ph value 6.0, under the conditions of controlling temperature 50 C, add pawpaw egg
White enzyme, constant temperature enzymolysis 3 hours, prepare air bladder enzymolysis liquid；Wherein, described papain is air bladder dry weight by enzyme amount
2%；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 90 DEG C of ferment treatment 30 minutes of carrying out going out, obtains the fish of enzyme-deactivating
Fish glue enzymolysis liquid；
(6) carbon takes off, filters
Air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) adds the activated carbon of its weight 3% carry out carbon and take off clear
Clearly, then carry out filter-cloth filtering, obtain enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid filtrate weight 2% monosodium glutamate,
The salt of 15%, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste；
(8) finished product
Baste obtained by step (7) is sent into press spray drying tower, is spray-dried, prepare powdery and adjust
Taste substance；Wherein, spray drying condition is: inlet temperature is 220 DEG C, and outlet temperature is 83 DEG C, and atomizing disk rotating speed is located at 48Hz, tower
Interior negative pressure is at 9Pa；Powdery seasonings is packed by 20g/ bag, obtains powdery air bladder seafood condiment finished product.
The preparation method rational technology of the air bladder seafood condiment of the present embodiment, action condition are gentle, course of reaction is easy
Controlling, the time of producing is short, is suitable for large-scale industrial production；Use the air bladder seafood seasoning that the preparation method of the present embodiment prepares
Material has strong natural seafood sense of taste, and fragrance is abundant, nutritious, human body absorption easy to digest, instant, it is adaptable to assistant
Meal, cold and dressed with sauce, the cooking, or the taste that salts down, dip in food etc..
Embodiment 2
A kind of preparation method of air bladder seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 5 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic
Ripple processes 80 minutes；Wherein, the consumption of described drinking water is 8 times of drying air bladder weight；Described ultrasonic intensity controls
At 800 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave processes in step (2) and send into high-speed tissue mashing machine, add air bladder weight 10 times
Water, control rotating speed is 16000rpm, carries out smashing to pieces, process 10 minutes of pulling an oar, and prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate Ph value 8.0, under the conditions of controlling temperature 40 DEG C, add pawpaw egg
White enzyme, constant temperature enzymolysis 10 hours, prepare air bladder enzymolysis liquid；Wherein, described papain is air bladder dry weight by enzyme amount
1%；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 100 DEG C of ferment treatment 10 minutes of carrying out going out, obtains enzyme-deactivating
Air bladder enzymolysis liquid；
(6) carbon takes off, filters
Air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) adds the activated carbon of its weight 5% carry out carbon and take off clear
Clearly, then carry out filter-cloth filtering, obtain enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid filtrate weight 1% monosodium glutamate,
The salt of 25%, the flavour nucleotide disodium of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste；
(8) finished product
Baste obtained by step (7) is sent into press spray drying tower, is spray-dried, prepare powdery and adjust
Taste substance；Wherein, spray drying condition is: inlet temperature is 200 DEG C, and outlet temperature is 85 DEG C, and atomizing disk rotating speed is located at 48Hz, tower
Interior negative pressure is at 8Pa；Powdery flavouring 30g/ bag is packed, obtains powdery air bladder seafood condiment finished product.
The preparation method rational technology of the air bladder seafood condiment of the present embodiment, action condition are gentle, course of reaction is easy
Controlling, the time of producing is short, is suitable for large-scale industrial production.
Embodiment 3
A kind of preparation method of air bladder seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, and break process frustillatum after cleaning is standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, super
Sonicated 10 minutes；Wherein, the consumption of described drinking water is 8 times of drying air bladder weight；Described ultrasonic intensity control
System is at 700 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave processes in step (2) and send into high-speed tissue mashing machine, add air bladder weight 60 times
Water, control rotating speed is 8000rpmrpm, carries out smashing to pieces, process 10 minutes of pulling an oar, and prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate Ph value 5.0, under the conditions of controlling temperature 60 C, add pawpaw egg
White enzyme, constant temperature enzymolysis 1 hour, prepare air bladder enzymolysis liquid；Wherein, described papain is air bladder dry weight by enzyme amount
4%；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 80 DEG C of ferment treatment 45 minutes of carrying out going out, obtains the fish of enzyme-deactivating
Fish glue enzymolysis liquid；
(6) carbon takes off, filters
Air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) adds the activated carbon of its weight 1% carry out carbon and take off clear
Clearly, then carry out filter-cloth filtering, obtain enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 3%, 5%
Salt, the flavour nucleotide disodium of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste；
(8) finished product
By baste obtained in step (7), bottle by 250g/ bottle, be then fed into autoclave sterilizer pair
Bottle-packaging solution carries out sterilization treatment, wherein, controls sterilising temp 100 DEG C, sterilization time 20min, i.e. obtains aqueous air bladder after cooling
Seafood condiment finished product.
Embodiment 4
A kind of preparation method of air bladder seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 40 minutes in the drying air bladder after break process in step (1), pull out, drain well, super
Sonicated 60 minutes；Wherein, the consumption of described drinking water is 7 times of drying air bladder weight；Described ultrasonic intensity control
System is at 720 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave processes in step (2) and send into high-speed tissue mashing machine, add air bladder weight 20 times
Water, control rotating speed is 10000rpm, carries out smashing to pieces, process 9 minutes of pulling an oar, and prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate Ph value 5.5, under the conditions of controlling temperature 45 C, add pawpaw egg
White enzyme, constant temperature enzymolysis 6 hours, prepare air bladder enzymolysis liquid；Wherein, described papain is air bladder dry weight by enzyme amount
2.2%；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 95 DEG C of ferment treatment 35 minutes of carrying out going out, obtains the fish of enzyme-deactivating
Fish glue enzymolysis liquid；
(6) carbon takes off, filters
Air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) adds the activated carbon of its weight 2% carry out carbon and take off clear
Clearly, then carry out filter-cloth filtering, obtain enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid filtrate weight 1.5% monosodium glutamate,
The salt of 20%, the flavour nucleotide disodium of 0.15%, the potassium sorbate of 0.57%, dissolve and stir, obtaining baste；
(8) finished product
By baste obtained in step (7), bottle by 300g/ bottle, be then fed into autoclave sterilizer pair
Bottle-packaging solution carries out sterilization treatment, wherein, controls sterilising temp 135 DEG C, sterilization time 1min, obtains aqueous air bladder seafood seasoning
Material finished product.
The preparation method rational technology of the air bladder seafood condiment of the present embodiment is advanced, and action condition is gentle, course of reaction
Being easily controlled, the time of producing is short, is suitable for large-scale industrial production；Use the air bladder seafood condiment tool that this preparation method prepares
Having strong natural seafood sense of taste, fragrance is abundant, nutritious, human body absorption easy to digest, instant.
Claims (1)
1. the preparation method of an air bladder seafood condiment, it is characterised in that: through following process steps:
(1), the choosing and processing of raw material
Choosing the drying air bladder gone mouldy without insect pest, nothing is raw material, and break process frustillatum after cleaning is standby；
(2), soak, ultrasonic wave processes
Use drinking water to soak 30 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave
Process 45 minutes；Wherein, the consumption of described drinking water is 5 times of drying air bladder weight；Described ultrasonic intensity controls
750 watts/liter；
(3), slurrying
Weigh the air bladder after ultrasonic wave processes in step (2) and send into high-speed tissue mashing machine, add the water of air bladder weight 20 times,
Control rotating speed is 12000rpm, carries out smashing to pieces, pulling an oar process 6 minutes, prepares air bladder slurries；
(4), enzymolysis
Weigh the air bladder slurries prepared in step (3), regulate pH value 6.0, under the conditions of controlling temperature 50 C, add papain,
Constant temperature enzymolysis 3 hours, prepares air bladder enzymolysis liquid；Wherein, described papain with 2% that enzyme amount is air bladder dry weight；
(5) go out enzyme
The air bladder enzymolysis liquid prepared in step (4) is heated to 90 DEG C of ferment treatment 30 minutes of carrying out going out, obtains the air bladder enzyme of enzyme-deactivating
Solve liquid；
(6) carbon takes off, filters
The activated carbon that air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) adds its weight 3% carries out the de-clarification of carbon, so
After carry out filter-cloth filtering, obtain enzymolysis filtered fluid；
(7) allotment
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 2%, 15%
Salt, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste；
(8) finished product
Baste obtained by step (7) is sent into press spray drying tower, is spray-dried, prepare powdery seasoning
Material；Wherein, spray drying condition is: inlet temperature is 220 DEG C, and outlet temperature is 83 DEG C, and atomizing disk rotating speed is located at 48Hz, in tower
Negative pressure is at 9Pa；Powdery seasonings is packed by preset weight, obtains powdery air bladder seafood condiment finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410581797.9A CN104286802B (en) | 2014-10-28 | 2014-10-28 | A kind of preparation method of air bladder seafood condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410581797.9A CN104286802B (en) | 2014-10-28 | 2014-10-28 | A kind of preparation method of air bladder seafood condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104286802A CN104286802A (en) | 2015-01-21 |
| CN104286802B true CN104286802B (en) | 2016-08-24 |
Family
ID=52306970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410581797.9A Active CN104286802B (en) | 2014-10-28 | 2014-10-28 | A kind of preparation method of air bladder seafood condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286802B (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101545001A (en) * | 2008-03-30 | 2009-09-30 | 段振华 | Method for preparing swimbladder oligopeptide solution |
| KR101134150B1 (en) * | 2008-12-22 | 2012-04-09 | 전라남도 | Method for manufacturing salted Brown croaker air bladder |
| CN101473986B (en) * | 2009-01-15 | 2012-05-09 | 段振华 | Preparation method of fish maw protein beverage |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102366066B (en) * | 2011-09-09 | 2013-03-06 | 浙江省海洋开发研究院 | Mussel cooking juice seafood seasoning and preparation method thereof |
-
2014
- 2014-10-28 CN CN201410581797.9A patent/CN104286802B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104286802A (en) | 2015-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495531B (en) | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof | |
| CN101904482B (en) | Natural peptide-rich flavor enhancer and preparation method thereof | |
| US11974589B2 (en) | Process for preparing fish bone powder | |
| CN104286808B (en) | The preparation method of one main laminaria local flavor seafood condiment | |
| CN104431931B (en) | A kind of preparation method of Urechis uniconctus baste | |
| CN112262974A (en) | Soup stock processing method | |
| CN104286809B (en) | A kind of preparation method of fruit-vegetable flavor seafood condiment | |
| CN102578521A (en) | Scallop skirt seafood sauce and preparation method thereof | |
| CN104286801B (en) | A kind of preparation method of spicy seafood condiment | |
| CN104286802B (en) | A kind of preparation method of air bladder seafood condiment | |
| JP5041276B2 (en) | Soy sauce, its production method, and processed soy sauce product. | |
| CN105707843A (en) | Mussel sauce production method using compound biological enzymatic hydrolysis | |
| CN102696857A (en) | Enzymolysis product of corn protein, and preparation method and application thereof | |
| CN104305132A (en) | Preparation method of abalone flavor seafood seasoning | |
| CN104286784B (en) | A kind of preparation method of fragrant local flavor seafood condiment | |
| CN104473238A (en) | Preparation method of sea intestine seasoning powder | |
| CN107410932A (en) | A kind of gradient pickles salty quail egg yellow sand | |
| CN101481649B (en) | Production process for producing collagen bone calcium vinegar from pig bone | |
| CN111802505A (en) | Industrialized abalone peptide extraction method | |
| RU2390252C1 (en) | Method of producing protein additive from animal-origin raw materials | |
| CN105011224A (en) | Golden grain braised trepang food formula | |
| CN104222969A (en) | Sea cucumber juice seasoning and preparation method thereof | |
| CN104413439A (en) | Freshwater fish without fishy smell by using pickled pepper and production process thereof | |
| CN105942436A (en) | Fig, sweet almond and fish fermented soy sauce and preparation method thereof | |
| KR20120002745A (en) | Functional salted liquefied pacific saury and process for preparing the same |
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 |