CN104381957A - 一种鱼肉香料的制备方法 - Google Patents
一种鱼肉香料的制备方法 Download PDFInfo
- Publication number
- CN104381957A CN104381957A CN201410743106.0A CN201410743106A CN104381957A CN 104381957 A CN104381957 A CN 104381957A CN 201410743106 A CN201410743106 A CN 201410743106A CN 104381957 A CN104381957 A CN 104381957A
- Authority
- CN
- China
- Prior art keywords
- fish
- spice
- maillard reaction
- reaction product
- enzymolysis liquid
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 235000013599 spices Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 27
- 108091005804 Peptidases Proteins 0.000 claims abstract description 25
- 239000004365 Protease Substances 0.000 claims abstract description 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 25
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims abstract description 20
- 150000001413 amino acids Chemical class 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 24
- 235000001014 amino acid Nutrition 0.000 claims description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 12
- 239000008989 cinnamomi cortex Substances 0.000 claims description 12
- 239000004475 Arginine Substances 0.000 claims description 6
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 6
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical group O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 6
- 235000003704 aspartic acid Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 6
- 229960003067 cystine Drugs 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000013922 glutamic acid Nutrition 0.000 claims description 6
- 239000004220 glutamic acid Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 10
- 239000013505 freshwater Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 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
- 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
-
- 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
- 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
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
Abstract
本发明涉及香料制备领域,尤其涉及一种鱼肉香料的制备方法,包括以下步骤:S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入水,添加复合蛋白酶,酶解,灭酶后取得上清液即为酶解液;S2在酶解液中加入还原糖和氨基酸,反应,得到美拉德反应产物;S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温;S4将完成调味的混合物杀菌,最后进行包装,得到鱼肉香料成品。本发明为天然香料,工艺简单合理,营养价值高,通过美拉德反应提高了产品的抗菌性和抗氧化性,大幅度减少了腥味又不会完全去除,保留少量鱼肉风味的同时又得到较大的改进,口感鲜美,适合较多的人群食用。
Description
技术领域
本发明涉及香料制备领域,尤其涉及一种鱼肉香料的制备方法。
背景技术
鱼类种类繁多,大体上分为海水鱼和淡水鱼两大类。但不论是海水鱼还是淡水鱼,其所含的营养成分大致是相同的,所不同的只不过是各种营养成分的多少而已。鱼肉营养价值极高,经研究发现,儿童经常食用鱼类,其生长发育比较快,智力的发展也比较好,而且经常食用鱼类,人的身体比较健壮,寿命也比较长。鱼肉味道鲜美,不论是食肉还是作汤,都清鲜可口,引人食欲,是人们日常饮食中比较喜爱的食物。但是有些人接受不了鱼腥味,也有些人不太会吃鱼容易被鱼刺卡住喉咙,直接导致了这部分人不喜欢吃鱼。
目前市面上的一些鱼肉香料仍然保留着浓重的腥味,不适合那些不喜欢腥味的人。同时,现有的鱼肉香料由于工艺问题,导致味道不够鲜美,无法满足消费者的需求。
发明内容
本发明的目的在于提供一种鱼肉香料的制备方法,以解决现有技术存在的缺陷。
为了实现上述的目的,采用如下的技术方案。一种鱼肉香料的制备方法,包括以下步骤:
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量2-3倍的水,按每克鱼肉1600-2000U的量添加复合蛋白酶,在45-55℃下酶解4-6h,灭酶后取得上清液即为酶解液;
S2在酶解液中加入还原糖和氨基酸,在100-130℃下反应1-2h,得到美拉德反应产物,所述还原糖的添加量为酶解液质量的3-4%,所述氨基酸的添加量为酶解液质量的2-3%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.3-0.5%;
S4将完成调味的混合物在90-100℃下杀菌10-15min,最后进行包装,得到鱼肉香料成品。
所述复合蛋白酶由30-70%的碱性蛋白酶和30-70%的风味蛋白酶组成。所述还原糖为木糖或葡萄糖。所述氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸。
与现有技术相比,本发明为天然香料,工艺简单合理,营养价值高,通过美拉德反应提高了产品的抗菌性和抗氧化性,大幅度减少了腥味又不会完全去除,保留少量鱼肉风味的同时又得到较大的改进,口感鲜美,适合较多的人群食用。
具体实施方式
下面结合实施例对本发明作进一步的描述。
本发明的工艺流程包括以下步骤:
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量2-3倍的水,按每克鱼肉1600-2000U的量添加复合蛋白酶,在45-55℃下酶解4-6h,灭酶后取得上清液即为酶解液,复合蛋白酶由30-70%的碱性蛋白酶和30-70%的风味蛋白酶组成;
S2在酶解液中加入还原糖和氨基酸,在100-130℃下反应1-2h,得到美拉德反应产物,还原糖为木糖或葡萄糖,添加量为酶解液质量的3-4%,氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸,添加量为酶解液质量的2-3%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.3-0.5%;
S4将完成调味的混合物在90-100℃下杀菌10-15min,最后进行包装,得到鱼肉香料成品。
实施例一
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量2倍的水,按每克鱼肉1600U的量添加复合蛋白酶,在45℃下酶解6h,灭酶后取得上清液即为酶解液,复合蛋白酶由30%的碱性蛋白酶和70%的风味蛋白酶组成;
S2在酶解液中加入还原糖和氨基酸,在100℃下反应2h,得到美拉德反应产物,还原糖为木糖或葡萄糖,添加量为酶解液质量的3%,氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸,添加量为酶解液质量的2%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.3%;
S4将完成调味的混合物在90℃下杀菌15min,最后进行包装,得到鱼肉香料成品。
实施例二
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量3倍的水,按每克鱼肉2000U的量添加复合蛋白酶,在55℃下酶解4h,灭酶后取得上清液即为酶解液,复合蛋白酶由70%的碱性蛋白酶和30%的风味蛋白酶组成;
S2在酶解液中加入还原糖和氨基酸,在130℃下反应1h,得到美拉德反应产物,还原糖为木糖或葡萄糖,添加量为酶解液质量的4%,氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸,添加量为酶解液质量的3%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.5%;
S4将完成调味的混合物在100℃下杀菌10min,最后进行包装,得到鱼肉香料成品。
实施例三
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量2.5倍的水,按每克鱼肉1800U的量添加复合蛋白酶,在50℃下酶解5h,灭酶后取得上清液即为酶解液,复合蛋白酶由50%的碱性蛋白酶和50%的风味蛋白酶组成;
S2在酶解液中加入还原糖和氨基酸,在110℃下反应1.5h,得到美拉德反应产物,还原糖为木糖或葡萄糖,添加量为酶解液质量的3.5%,氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸,添加量为酶解液质量的2.5%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.4%;
S4将完成调味的混合物在95℃下杀菌13min,最后进行包装,得到鱼肉香料成品。
Claims (4)
1.一种鱼肉香料的制备方法,其特征在于,包括以下步骤:
S1将新鲜鱼肉用绞肉机绞碎并去掉鱼刺,加入鱼肉质量2-3倍的水,按每克鱼肉1600-2000U的量添加复合蛋白酶,在45-55℃下酶解4-6h,灭酶后取得上清液即为酶解液;
S2在酶解液中加入还原糖和氨基酸,在100-130℃下反应1-2h,得到美拉德反应产物,所述还原糖的添加量为酶解液质量的3-4%,所述氨基酸的添加量为酶解液质量的2-3%;
S3将美拉德反应产物进行喷雾干燥,再加入姜末、花椒粉、小茴香粉、桂皮粉进行调味,搅拌均匀并冷却至室温,所述姜末、花椒粉、小茴香粉、桂皮粉的添加量均为美拉德反应产物质量的0.3-0.5%;
S4将完成调味的混合物在90-100℃下杀菌10-15min,最后进行包装,得到鱼肉香料成品。
2.根据权利要求1所述的方法,其特征在于,所述复合蛋白酶由30-70%的碱性蛋白酶和30-70%的风味蛋白酶组成。
3.根据权利要求1所述的方法,其特征在于,所述还原糖为木糖或葡萄糖。
4.根据权利要求1所述的方法,其特征在于,所述氨基酸为谷氨酸、甘氨酸、胱氨酸、精氨酸或天冬氨酸。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410743106.0A CN104381957A (zh) | 2014-12-09 | 2014-12-09 | 一种鱼肉香料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410743106.0A CN104381957A (zh) | 2014-12-09 | 2014-12-09 | 一种鱼肉香料的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104381957A true CN104381957A (zh) | 2015-03-04 |
Family
ID=52600005
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410743106.0A Pending CN104381957A (zh) | 2014-12-09 | 2014-12-09 | 一种鱼肉香料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104381957A (zh) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104872607A (zh) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | 一种鱼香调味料的制备方法 |
CN106616841A (zh) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | 一种河蚬调味料的制备方法 |
CN106983124A (zh) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | 一种清真肉类粉末香精的生产方法 |
CN107252077A (zh) * | 2017-06-05 | 2017-10-17 | 舟山市齐晟水产有限公司 | 一种红鱼西京烧调料配方 |
CN113662159A (zh) * | 2021-08-02 | 2021-11-19 | 浙江顶味食品有限公司 | 一种复合调味料及其制备方法 |
CN115517357A (zh) * | 2021-11-25 | 2022-12-27 | 特滋特(上海)食品科技有限公司 | 一种食品级持久留香型香精及其应用 |
CN115868603A (zh) * | 2022-12-29 | 2023-03-31 | 东莞市华井生物科技有限公司 | 一种酶解豆渣粉及其制备方法 |
-
2014
- 2014-12-09 CN CN201410743106.0A patent/CN104381957A/zh active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104872607A (zh) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | 一种鱼香调味料的制备方法 |
CN106616841A (zh) * | 2016-11-11 | 2017-05-10 | 淮阴工学院 | 一种河蚬调味料的制备方法 |
CN106983124A (zh) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | 一种清真肉类粉末香精的生产方法 |
CN107252077A (zh) * | 2017-06-05 | 2017-10-17 | 舟山市齐晟水产有限公司 | 一种红鱼西京烧调料配方 |
CN113662159A (zh) * | 2021-08-02 | 2021-11-19 | 浙江顶味食品有限公司 | 一种复合调味料及其制备方法 |
CN115517357A (zh) * | 2021-11-25 | 2022-12-27 | 特滋特(上海)食品科技有限公司 | 一种食品级持久留香型香精及其应用 |
CN115868603A (zh) * | 2022-12-29 | 2023-03-31 | 东莞市华井生物科技有限公司 | 一种酶解豆渣粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104381957A (zh) | 一种鱼肉香料的制备方法 | |
JP2005312439A (ja) | 新規食品とその製造方法 | |
US20050220937A1 (en) | Novel food and the production method thereof | |
CN103181534B (zh) | 鱼汤复合调味料及其制备方法 | |
CN103141811A (zh) | 甜面酱的制备方法 | |
CN105341739A (zh) | 一种开袋即食的肉枣肠及其制备方法 | |
CN106307168A (zh) | 荞麦玉米鱼糕及其制作方法 | |
CN104431938A (zh) | 一种采用美拉德反应制备羊肉香料的方法 | |
CN101444312A (zh) | 桂鱼食品的制备方法 | |
CN101984858A (zh) | 一种开背鱼的制备方法 | |
CN104172113A (zh) | 菌菇牛肉酱及其制备方法 | |
CN105124525A (zh) | 一种海鲜蛋黄椒盐 | |
CN102754808A (zh) | 一种鲜香宝火锅专用鸡精及其制备方法 | |
CN104905309A (zh) | 一种酱香腌鳗鱼 | |
CN103610095A (zh) | 一种麦香鹅掌及其制备方法 | |
CN103584145A (zh) | 一种麦香鸭肉及其制备方法 | |
CN105595302A (zh) | 风味香辣酱的制备方法 | |
CN109197982A (zh) | 手抓大排骨及其加工方法 | |
CN103584150A (zh) | 一种麦香鸭肫及其制备方法 | |
CN107594386A (zh) | 手工蔬菜丸 | |
CN106071910A (zh) | 一种猪肉枣的加工工艺 | |
CN105639256A (zh) | 一种鸡骨精及其制作方法 | |
CN104982981A (zh) | 一种泡椒花生及其制备方法 | |
CN104738684A (zh) | 一种鸭肝香肠及其制备方法 | |
CN1180711C (zh) | 甲鱼丸 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |