CN104431944A - Seafood powder and production method thereof - Google Patents
Seafood powder and production method thereof Download PDFInfo
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- CN104431944A CN104431944A CN201410793213.4A CN201410793213A CN104431944A CN 104431944 A CN104431944 A CN 104431944A CN 201410793213 A CN201410793213 A CN 201410793213A CN 104431944 A CN104431944 A CN 104431944A
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- meat
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000843 powder Substances 0.000 title claims abstract description 31
- 235000014102 seafood Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims description 35
- 238000001035 drying Methods 0.000 claims description 15
- 241000238366 Cephalopoda Species 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 238000004945 emulsification Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000015895 biscuits Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241000238371 Sepiidae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 235000013547 stew Nutrition 0.000 description 4
- 230000004044 response Effects 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002978 peroxides Chemical class 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses seafood powder and a production method thereof. The seafood powder is composed of the following components in parts by weight: 25-30 parts of fish meat, 20-35 parts of shrimp meat, 30-45 parts of crab meat, 40-50 parts of sleeve-fish meat, 15-30 parts of cuttlefish meat, 1-3 parts of table salt, 2-4 parts of monosodium glutamate, 0.25-0.5 part of fatty acid monoglyceride, 0.1-0.15 part of sucrose fatty acid ester, 0.01-0.03 part of citric acid and 0.005-0.01 part of an antioxidant. According to the production method disclosed by the invention, the raw materials are broken and then subjected to high-pressure stewing, the heating area of the materials is increased, and the formation of the flavour of the product is promoted. Moreover, only the high-pressure stewing is carried out, and enzymolysis and thermal reaction are avoided, thus the natural stewing-type seafood flavour of the product is reserved. The seafood powder disclosed by the invention can be used as a raw material and added to the reaction essence base of a conditioning-type meat-flavour essence; the product is suitable for domestic seasonings, instant noodles, puffed foods, biscuits, nutrition conditioning foods, marine product processed goods and the like.
Description
Technical field
The present invention relates to a kind of seafood powder and preparation method thereof.
Background technology
Give full play to this area marine product resources advantage at present, utilize the seafood raw material byproduct surplus value, drive this area economic development.Seafood powder materials are natural, are a kind of safe, delicious, the flavouring of high nutritive value.For this reason, making seafood powder is a new opportunity and tendency.In the prior art, the broken laggard horizontal high voltage of raw material is stewed and is boiled, and then carries out enzymolysis, thermal response, thus can not boil type sea food flavor by natural stewed of retained product.The seafood powder product processed in this way has delicate flavour deficiency, the shortcoming such as perishable.
Summary of the invention
For the problems referred to above, the object of the present invention is to provide a kind of seafood powder and preparation method thereof.
For achieving the above object, a kind of seafood powder of the present invention, be made up of following composition by weight: flesh of fish 25-30 part, shrimp 20-35 part, crab meat 30-45 part, squid meat 40-50 part, inkfish meat 15-30 part, salt 1-3 part, monosodium glutamate 2-4 part, mono-fatty acid glyceride 0.25-0.5 part, sucrose fatty ester 0.1-0.15 part, citric acid 0.01-0.03 part, antioxidant 0.005-0.01 part.
For achieving the above object, the preparation method of a kind of seafood powder of the present invention, comprises the following steps:
Flesh of fish 25-30 part, shrimp 20-35 part, crab meat 30-45 part, squid meat 40-50 part, inkfish meat 15-30 part being put into bone cutter, to carry out primary fragmentation to footpath degree be the particle of 0.5-1cm;
Above-mentioned raw materials particle being put into high pressure temperature is in the digester of 125-128 DEG C, boiling 200-240 minute;
Be salt 1-3 part by auxiliary material, monosodium glutamate 2-4 part, mono-fatty acid glyceride 0.25-0.5 part, sucrose fatty ester 0.1-0.15 part, citric acid 0.01-0.03 part, antioxidant 0.005-0.01 part is added in well-done feed particles, fully stirs 20-40 minute;
The feed particles being added with auxiliary material is put in bone cutter that to carry out second-time breakage to footpath degree be 0.01-0.05cm;
The feed particles of second-time breakage is put into grinder to carry out being ground to 20-50 μm of particle;
Feed particles after grinding is put in the homogenizer that homogenization pressure is 20MPa and carries out homogeneous process 10-15 minute;
Raw material after homogeneous process is put in the mulser that pressure is-0.06MPa and carries out emulsification treatment 20-30 minute;
Raw material after emulsification treatment being put into temperature is carry out isothermal holding 20-30 minute in the Warming machine of 85-90 DEG C;
Raw material after drying is put into the drying machine inner drying process 10-15 minute that EAT is 100-220 DEG C, leaving air temp is 85-100 DEG C, and powder delivery at temperature is 65-75 DEG C;
Powder delivery material vacuum is packed.
Beneficial effect of the present invention is:
The present invention stewes the broken laggard horizontal high voltage of raw material and boils, and increases material heating surface area, is conducive to the formation of product special flavour.And be only carry out high pressure to stew and boil, not enzymolysis, does not carry out thermal response, and natural stewed of retained product boils type sea food flavor.The present invention can be used as raw material and adds conditioning-type meat flavor reaction perfume base to, and product is applicable to Domestic flavouring product, instant noodles, dilated food, biscuit, nutrition recuperating food and marine products category processed goods etc.
Detailed description of the invention
Embodiment 1:
A kind of seafood powder described in the present embodiment, is made up of following composition by weight: the flesh of fish 25g, shrimp 20g, crab meat 30g, squid meat 40g, inkfish meat 15g, salt 1g, monosodium glutamate g, mono-fatty acid glyceride 0.25g, sucrose fatty ester 0.1g, citric acid 0.01g, antioxidant 0.005g.
Its preparation method specifically comprises the following steps:
The flesh of fish 25g, shrimp 20g, crab meat 30g, squid meat 40g, inkfish meat 15g being put into bone cutter, to carry out primary fragmentation to footpath degree be the particle of 0.5cm;
Above-mentioned raw materials particle being put into high pressure temperature is in the digester of 125 DEG C, boiling 200 minutes;
Be salt 1g by auxiliary material, monosodium glutamate g, mono-fatty acid glyceride 0.25g, sucrose fatty ester 0.1g, citric acid 0.01g, antioxidant 0.005g add in well-done feed particles, fully stir 20 minutes;
The feed particles being added with auxiliary material is put in bone cutter that to carry out second-time breakage to footpath degree be 0.01cm;
The feed particles of second-time breakage is put into grinder to carry out being ground to 20 μm of particles;
Feed particles after grinding is put in the homogenizer that homogenization pressure is 20MPa and carries out homogeneous process 10 minutes;
Raw material after homogeneous process is put in the mulser that pressure is-0.06MPa and carries out emulsification treatment 20 minutes;
Raw material after emulsification treatment being put into temperature is carry out isothermal holding 20 minutes in the Warming machine of 85 DEG C;
Raw material after drying is put into that EAT is 100 DEG C, leaving air temp is the drying machine inner drying process 10 minutes of 85 DEG C, and powder delivery at temperature is 65 DEG C;
Powder delivery material vacuum is packed.
Need to carry out metal detection to every bag of seafood powder product later stage after packaging, detect up to standard after seafood powder there is protein content more than 40%, fat content more than 25%, moisture less than 5%, peroxide value (g/100g) less than 0.1, in light yellow powder, there is strong sea food flavor.
The present invention stewes the broken laggard horizontal high voltage of raw material and boils, and increases material heating surface area, is conducive to the formation of product special flavour.And be only carry out high pressure to stew and boil, not enzymolysis, does not carry out thermal response, and natural stewed of retained product boils type sea food flavor.The present invention can be used as raw material and adds conditioning-type meat flavor reaction perfume base to, and product is applicable to Domestic flavouring product, instant noodles, dilated food, biscuit, nutrition recuperating food and marine products category processed goods etc.
Embodiment 2:
A kind of seafood powder described in the present embodiment, is made up of following composition by weight: the flesh of fish 30g, shrimp 35g, crab meat 45g, squid meat 50g, inkfish meat 30g, salt 3g, monosodium glutamate 4g, mono-fatty acid glyceride 0.5g, sucrose fatty ester 0.15g, citric acid 0.03g, antioxidant 0.01g.
Its preparation method concrete steps are:
The flesh of fish 30g, shrimp 35g, crab meat 45g, squid meat 50g, inkfish meat 30g being put into bone cutter, to carry out primary fragmentation to footpath degree be the particle of 1cm;
Above-mentioned raw materials particle being put into high pressure temperature is in the digester of 128 DEG C, boiling 240 minutes;
Be salt 3g by auxiliary material, monosodium glutamate 4g, mono-fatty acid glyceride 0.5g, sucrose fatty ester 0.15g, citric acid 0.03g, antioxidant 0.01g add in well-done feed particles, fully stir 40 minutes;
The feed particles being added with auxiliary material is put in bone cutter that to carry out second-time breakage to footpath degree be 0.05cm;
The feed particles of second-time breakage is put into grinder to carry out being ground to 50 μm of particles;
Feed particles after grinding is put in the homogenizer that homogenization pressure is 20MPa and carries out homogeneous process 15 minutes;
Raw material after homogeneous process is put in the mulser that pressure is-0.06MPa and carries out emulsification treatment 30 minutes;
Raw material after emulsification treatment being put into temperature is carry out isothermal holding 30 minutes in the Warming machine of 90 DEG C;
Raw material after drying is put into that EAT is 220 DEG C, leaving air temp is the drying machine inner drying process 15 minutes of 100 DEG C, and powder delivery at temperature is 75 DEG C
Powder delivery material vacuum is packed.
Embodiment 3:
A kind of seafood powder described in the present embodiment, is made up of following composition by weight: the flesh of fish 27g, shrimp 28g, crab meat 37g, squid meat 45g, inkfish meat 22g, salt 2g, monosodium glutamate 3g, mono-fatty acid glyceride 0.37g, sucrose fatty ester 0.125g, citric acid 0.02g, antioxidant 0.008g.
For achieving the above object, the preparation method of a kind of seafood powder of the present invention, comprises the following steps:
The flesh of fish 27g, shrimp 28g, crab meat 37g, squid meat 45g, inkfish meat 22g being put into bone cutter, to carry out primary fragmentation to footpath degree be the particle of 0.75cm;
Above-mentioned raw materials particle being put into high pressure temperature is in the digester of 127 DEG C, boiling 220 minutes;
Be salt 2g by auxiliary material, monosodium glutamate 3g, mono-fatty acid glyceride 0.37g, sucrose fatty ester 0.125g, citric acid 0.02g, antioxidant 0.008g add in well-done feed particles, fully stir 30 minutes;
The feed particles being added with auxiliary material is put in bone cutter that to carry out second-time breakage to footpath degree be 0.03cm;
The feed particles of second-time breakage is put into grinder to carry out being ground to 35 μm of particles;
Feed particles after grinding is put in the homogenizer that homogenization pressure is 20MPa and carries out homogeneous process 12 minutes;
Raw material after homogeneous process is put in the mulser that pressure is-0.06MPa and carries out emulsification treatment 25 minutes;
Raw material after emulsification treatment being put into temperature is carry out isothermal holding 25 minutes in the Warming machine of 87 DEG C;
Raw material after drying is put into that EAT is 160 DEG C, leaving air temp is the drying machine inner drying process 12 minutes of 92 DEG C, and powder delivery at temperature is 68 DEG C;
Powder delivery material vacuum is packed.
Above; be only preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should define with claim is as the criterion.
Claims (2)
1. a seafood powder, it is characterized in that, be made up of following composition by weight: flesh of fish 25-30 part, shrimp 20-35 part, crab meat 30-45 part, squid meat 40-50 part, inkfish meat 15-30 part, salt 1-3 part, monosodium glutamate 2-4 part, mono-fatty acid glyceride 0.25-0.5 part, sucrose fatty ester 0.1-0.15 part, citric acid 0.01-0.03 part, antioxidant 0.005-0.01 part.
2. a preparation method for seafood powder, is characterized in that, comprises the following steps:
Flesh of fish 25-30 part, shrimp 20-35 part, crab meat 30-45 part, squid meat 40-50 part, inkfish meat 15-30 part being put into bone cutter, to carry out primary fragmentation to footpath degree be the particle of 0.5-1cm;
Above-mentioned raw materials particle being put into high pressure temperature is in the digester of 125-128 DEG C, boiling 200-240 minute;
Be salt 1-3 part by auxiliary material, monosodium glutamate 2-4 part, mono-fatty acid glyceride 0.25-0.5 part, sucrose fatty ester 0.1-0.15 part, citric acid 0.01-0.03 part, antioxidant 0.005-0.01 part is added in well-done feed particles, fully stirs 20-40 minute;
The feed particles being added with auxiliary material is put in bone cutter that to carry out second-time breakage to footpath degree be 0.01-0.05cm;
The feed particles of second-time breakage is put into grinder to carry out being ground to 20-50 μm of particle;
Feed particles after grinding is put in the homogenizer that homogenization pressure is 20MPa and carries out homogeneous process 10-15 minute;
Raw material after homogeneous process is put in the mulser that pressure is-0.06MPa and carries out emulsification treatment 20-30 minute;
Raw material after emulsification treatment being put into temperature is carry out isothermal holding 20-30 minute in the Warming machine of 85-90 DEG C;
Raw material after drying is put into the drying machine inner drying process 10-15 minute that EAT is 100-220 DEG C, leaving air temp is 85-100 DEG C, and powder delivery at temperature is 65-75 DEG C;
Powder delivery material vacuum is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793213.4A CN104431944B (en) | 2014-12-20 | 2014-12-20 | seafood powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793213.4A CN104431944B (en) | 2014-12-20 | 2014-12-20 | seafood powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104431944A true CN104431944A (en) | 2015-03-25 |
| CN104431944B CN104431944B (en) | 2016-09-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410793213.4A Active CN104431944B (en) | 2014-12-20 | 2014-12-20 | seafood powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431944B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036768A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Nutritional seafood seasoning powder and preparation method thereof |
| CN106262584A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of preparation method of seafood condiment |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
| CN107296254A (en) * | 2017-08-22 | 2017-10-27 | 广东美味源香料股份有限公司 | A kind of seafood seasoning tablet and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822094A (en) * | 2017-11-30 | 2018-03-23 | 黄桂月 | A kind of preparation method of seafood spiral shell meat pulp |
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| JP2000300219A (en) * | 1999-04-15 | 2000-10-31 | Showa Denko Kk | Treatment of fishes and shellfishes |
| CN1303619A (en) * | 1999-11-26 | 2001-07-18 | 李黄河 | Flavour |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036768A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Nutritional seafood seasoning powder and preparation method thereof |
| CN106262584A (en) * | 2016-08-10 | 2017-01-04 | 谢镜国 | A kind of preparation method of seafood condiment |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
| CN107296254A (en) * | 2017-08-22 | 2017-10-27 | 广东美味源香料股份有限公司 | A kind of seafood seasoning tablet and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104431944B (en) | 2016-09-07 |
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Address after: Zhongshan city of Yangjiang province Guangdong 529800 Yangxi County torch (Yangxi) industrial transfer industrial park Applicant after: GUANGDONG MEI WEI YUAN FLAVORS CO., LTD. Address before: Zhongshan city of Yangjiang province Guangdong 529800 Yangxi County torch (Yangxi) industrial transfer industrial park Applicant before: GUANGDONG MEI WEI YUAN FLAVOURS CO., LTD. |
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