CN104996968A - Preparation method of clam essence - Google Patents
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- CN104996968A CN104996968A CN201510421328.5A CN201510421328A CN104996968A CN 104996968 A CN104996968 A CN 104996968A CN 201510421328 A CN201510421328 A CN 201510421328A CN 104996968 A CN104996968 A CN 104996968A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 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 abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 108090000526 Papain Proteins 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 5
- 229940055729 papain Drugs 0.000 claims abstract description 5
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- 235000019419 proteases Nutrition 0.000 claims abstract description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 239000002304 perfume Substances 0.000 claims description 16
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical group CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims description 12
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 8
- 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 8
- 239000004471 Glycine Substances 0.000 claims description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 8
- 239000004472 Lysine Substances 0.000 claims description 8
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 8
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 8
- 235000004279 alanine Nutrition 0.000 claims description 8
- 229960003067 cystine Drugs 0.000 claims description 8
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims description 8
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 8
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 8
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 4
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 4
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 238000002955 isolation Methods 0.000 claims description 4
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- HZYHMHHBBBSGHB-UHFFFAOYSA-N (2E,6E)-2,6-Nonadienal Natural products CCC=CCCC=CC=O HZYHMHHBBBSGHB-UHFFFAOYSA-N 0.000 claims description 2
- HZYHMHHBBBSGHB-DYWGDJMRSA-N (2e,6e)-nona-2,6-dienal Chemical compound CC\C=C\CC\C=C\C=O HZYHMHHBBBSGHB-DYWGDJMRSA-N 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 235000014102 seafood Nutrition 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000020639 clam Nutrition 0.000 abstract 18
- 241000237519 Bivalvia Species 0.000 abstract 10
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000002689 soil Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 9
- 235000001014 amino acid Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- BOSWIMVIGDGZOC-UHFFFAOYSA-N nona-6,8-dien-4-one Chemical compound CCCC(=O)CC=CC=C BOSWIMVIGDGZOC-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000668747 Coelomactra Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of clam essence. The preparation method comprises the following steps: soaking fresh and living clams which are bought in clean water so as to enable the clams to spit all soil in the clams; then adding pure water and the clams in the proportion of the pure water to the clams being 2:1 into a pot, and boiling the clams with slow fire; then cooling the boiled clams to a normal temperature; removing shells of the clams, leaving clam meat and juice, and crushing a mixture of the clam and the juice in a mixing machine into paste; adding flavored protease and papain for enzymolysis on the clams; raising the temperature to 95 DEG C, and performing enzyme deactivation for 25 minutes so as to obtain a clam extract; adding glucose, gourmet powder, salt and various amino acid to the prepared clam extract, and performing a Maillard reaction; and after the reaction, lowering the temperature, and adding compounded clam essence base so as to obtain the clam essence. The clam essence prepared by the preparation method disclosed by the invention is high in natural feeling, good in fidelity, attractive in flavor and rich in mouth feel, and freshness and fragrance of natural seafood, emitted from the clams, are more unique and attractive.
Description
technical field:
The invention belongs to food additives field, the specifically increasing of veneriformis extract in Maillard reaction fresh increasing taste effect.
Background technology
Clam,
mollusk, shell oval, filbert, edge purple, lives at the bottom of shallow sea, have colored clam, clam,
coelomactra antiquataetc. all multi items.Its delicious meat is incomparable, is called as " the first under heaven is fresh ", " hats of hundred tastes ", and it
nutritionalso relatively more comprehensive, it contains
protein,
fat,
carbohydrate, iron, calcium, phosphorus, iodine,
vitamin,
amino acidwith
taurinedeng Multiple components, low
heat energy,
high protein, few fat, the elderly can be prevented and treated
chronic disease, real genus is inexpensive
marine product.
Utilize the method for clam enzymolysis that delicate flavour material extraction efficiency in clam is significantly improved.Clam is through enzyme hydrolysis, its institutional framework is damaged, make tissue and intracellular amino acid, protein and polysaccharide body are able to fully dissociate and discharge, so just, substantially increase the extraction effect of the active ingredient to clam, the content of total amino acid and essential amino acid and polysaccharide increases greatly, enzymolysis not only makes effective ingredient total amount significantly rise, the composition of amino acid as inosinicacid and guanylic acid is improved significantly, carbohydrate distribution is substantially improved after enzymolysis, the relative amount of the glucan of higher molecular weight significantly improves, the nutritional labeling of clam zymolyte is significantly promoted.
Summary of the invention
The object of this invention is to provide a kind of preparation method of clam essence, after clam enzymatic isolation method is hydrolyzed by the method, pass through Maillard reaction again, finally add the clam perfume base coordinating to join and be prepared into clam essence, natural sense is strong, and fidelity is good, and local flavor is tempting, rich in taste, the fresh perfume (or spice) of the natural seafood that clam gives out is more unique tempting.
Object of the present invention is achieved through the following technical solutions:
A preparation method for clam essence, is characterized in that: after clam enzymatic isolation method is hydrolyzed by the method, then by Maillard reaction, and finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
1) will fresh and alive clam be bought, and clean, soak in clear water, and make it tell earth in most shell; Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled; Then normal temperature is cooled to; Again the shell of clam is removed, leave clam meat and juice, the mixture of clam and juice is ground into mud in mixer; Add flavor protease 0.3 part and papain 0.5 part, carry out enzymolysis to clam, controlled enzymatic hydrolysis temperature is at about 50 DEG C, and enzymolysis 4 hours, then be warming up to 95 degree and carry out going out enzyme in 25 minutes, makes veneriformis extract;
2) veneriformis extract 80-90 part, add 1-3 part glucose and 0.1-0.3 part glycine, 0.2-0.6 part alanine, 0.2-0.4 part serine, 0.1-0.3 part lysine, 0.3-0.6 part CYSTINE and 5-10 part pure water, at 102-106 degree, within 2-4 hour, carry out Maillard reaction; Be cooled to 40 degree after reaction, add 1-2 part clam perfume base of allotment, make clam essence; Wherein, the component of clam perfume base is dimethyl sulfide 0.05-0.3 part, trimethylamine 33% 0.05-0.3 part; acetylmethyl carbinol 0.1-0.5 part, 1-OCOL 0.2-0.4 part, dimethyl disulfide 0.02-0.05 part;, trimethylpyrazine 0.01-0.03 part; 2-methyl-3-furanthiol 0.02-0.07 part, 2,6-nonadienal 0.1-0.4 part; 3-methylthiopropionaldehyde 0.1-0.5 part; leaf-alcohol 0.05-0.2 part, isoamyl alcohol 0.1-0.4 part, propane diols 97-98 part.
Further, in the present invention, veneriformis extract 85 parts, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water.
Further, veneriformis extract 90 parts, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water.
The clam essence that the present invention makes and the clam essence that conventional hot water's extraction is made carry out contrast and find, the natural sense of clam essence generated after the reaction of clam sky extract is strong, and fidelity is good, and local flavor is tempting, rich in taste, the fresh perfume (or spice) of the natural seafood that clam gives out is more unique tempting.
The clam essence made by Maillard reaction after the clam essence using pure preparation to make and enzymolysis is contrasted, realize in flavoring, meat products application, the clam essence sense of taste made by Maillard reaction after enzymolysis is more delicious, fidelity is better, fragrance is longer, and natural seafood fragrance, the flavor taste of clam are more outstanding.
Detailed description of the invention
Embodiment 1
A preparation method for clam essence, after being hydrolyzed by clam enzymatic isolation method, then by Maillard reaction, finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
First will buy fresh and alive clam, be cleaned, soak one day in clear water, and make it tell earth in most shell.Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled.Then normal temperature is cooled to.Again the shell of clam is removed, leave clam meat and juice, then the mixture of clam and juice is ground into mud in mixer.Add flavor protease and papain, at 2 hours, 45 degree temperature, enzymolysis is carried out to clam.And then be warming up to 95 degree and carry out going out enzyme in 25 minutes, make veneriformis extract.
Then the veneriformis extract 85 parts will made, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water, at 103 degree, within 2 hours, carries out Maillard reaction.Be cooled to 40 degree after reaction, add 1 part of clam perfume base of allotment, make clam essence.The component of clam perfume base is dimethyl sulfide 0.05 part, trimethylamine 33% 0.1 parts, acetylmethyl carbinol 0.2 part; 1-OCOL 0.3 part; dimethyl disulfide 0.02 part, trimethylpyrazine 0.01 part, 2-methyl-3-furanthiol 0.03 part; 2; 6-nonadienal 0.1 part, 3-methylthiopropionaldehyde 0.2 part, leaf-alcohol 0.1 part; isoamyl alcohol 0.2 part, propane diols 98.7 parts.
The clam essence that the clam essence made through this step and pure blending type are made carries out contrast and finds, the natural sense of clam essence generated after the reaction of clam sky extract is strong, and fidelity is good, and seafood taste is given prominence to, rich in taste, and the fresh perfume of seafood is unique tempting.
Embodiment 2
The preparation method of another clam essence, first will buy fresh and alive clam, be cleaned, and soak one day in clear water, make it tell earth in most shell.Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled.Then normal temperature is cooled to.Again the shell of clam is removed, leave clam meat and juice, then the mixture of clam and juice is ground into mud in mixer.Add flavor protease and papain, at 3 hours, 48 degree temperature, enzymolysis is carried out to clam.And then be warming up to 95 degree and carry out going out enzyme in 25 minutes, make veneriformis extract.
Then the veneriformis extract 90 parts will made, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water, at 103 degree, within 4 hours, carries out Maillard reaction.Be cooled to 40 degree after reaction, add 1.5 parts of clam perfume bases of allotment, make clam essence.The component of clam perfume base is dimethyl sulfide 0.06 part, trimethylamine 33% 0.2 parts, acetylmethyl carbinol 0.1 part; 1-OCOL 0.4 part; dimethyl disulfide 0.03 part, trimethylpyrazine 0.02 part, 2-methyl-3-furanthiol 0.02 part; 2; 6-nonadienal 0.1 part, 3-methylthiopropionaldehyde 0.3 part, leaf-alcohol 0.1 part; isoamyl alcohol 0.1 part, propane diols 98.6 parts.
The clam essence that the clam essence made through this step and pure blending type are made carries out contrast and finds, the clam essence aroma strength generated after the reaction of clam sky extract is large, and seafood taste is given prominence to, and seafood mouthfeel is strong, and rich in taste, the characteristic perfume of seafood is obvious.
Claims (4)
1. a preparation method for clam essence, is characterized in that: after clam enzymatic isolation method is hydrolyzed by the method, then by Maillard reaction, and finally add the clam perfume base of coordinating to join, obtain clam essence, concrete steps are as follows:
1) will fresh and alive clam be bought, and clean, soak in clear water, and make it tell earth in most shell; Then pure water and clam are added in pot with the ratio of 2:1, boil so that slow fire is boiled; Then normal temperature is cooled to; Again the shell of clam is removed, leave clam meat and juice, the mixture of clam and juice is ground into mud in mixer; Add flavor protease 0.3 part and papain 0.5 part, enzymolysis is carried out to clam; Be warming up to 95 degree again and carry out going out enzyme in 25 minutes, make veneriformis extract;
2) veneriformis extract 80-90 part, add 1-3 part glucose and 0.1-0.3 part glycine, 0.2-0.6 part alanine, 0.2-0.4 part serine, 0.1-0.3 part lysine, 0.3-0.6 part CYSTINE and 5-10 part pure water, Maillard reaction is carried out at 102-106 DEG C, 2-4 hour; Be cooled to 40 DEG C after reaction, add 1-2 part clam perfume base of allotment, make clam essence; Wherein, the component of clam perfume base is dimethyl sulfide 0.05-0.3 part, trimethylamine 33% 0.05-0.3 part; acetylmethyl carbinol 0.1-0.5 part, 1-OCOL 0.2-0.4 part, dimethyl disulfide 0.02-0.05 part;, trimethylpyrazine 0.01-0.03 part; 2-methyl-3-furanthiol 0.02-0.07 part, 2,6-nonadienal 0.1-0.4 part; 3-methylthiopropionaldehyde 0.1-0.5 part; leaf-alcohol 0.05-0.2 part, isoamyl alcohol 0.1-0.4 part, propane diols 97-98 part.
2. the preparation method of clam essence according to claim 1, is characterized in that: the detailed process of enzymolysis is: clam juice is when enzymolysis, and keep hydrolysis temperature at about 50 DEG C, react while stirring, enzymolysis time was at 4 hours.
3. the preparation method of clam essence according to claim 1, it is characterized in that: step 2) in, veneriformis extract 85 parts, adds 3 parts of glucose and 0.2 part of glycine, 0.4 part of alanine, 0.3 part of serine, 0.1 part of lysine, 0.3 part of CYSTINE and 15 parts of pure water.
4. the preparation method of clam essence according to claim 1, it is characterized in that: step 2) in, veneriformis extract 90 parts, adds 2 parts of glucose and 0.1 part of glycine, 0.2 part of alanine, 0.2 part of serine, 0.2 part of lysine, 0.1 part of CYSTINE and 8 parts of pure water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421328.5A CN104996968A (en) | 2015-07-17 | 2015-07-17 | Preparation method of clam essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510421328.5A CN104996968A (en) | 2015-07-17 | 2015-07-17 | Preparation method of clam essence |
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| CN104996968A true CN104996968A (en) | 2015-10-28 |
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| CN201510421328.5A Pending CN104996968A (en) | 2015-07-17 | 2015-07-17 | Preparation method of clam essence |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568697A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of production method of seafood sauce |
| CN108433080A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
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| JPH10150948A (en) * | 1996-11-22 | 1998-06-09 | Chiba Pref Gov | New seasoning utilizing shellfish guts of trough shell and manufacture therefor |
| CN102090672A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Short necked clam nutrient solution and preparation method thereof |
| CN102090609A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop seasoning essence |
| CN102302133A (en) * | 2011-08-29 | 2012-01-04 | 天宁香料（江苏）有限公司 | Seafood paste essence and preparation method thereof |
| CN103689521B (en) * | 2013-12-16 | 2015-05-13 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
-
2015
- 2015-07-17 CN CN201510421328.5A patent/CN104996968A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10150948A (en) * | 1996-11-22 | 1998-06-09 | Chiba Pref Gov | New seasoning utilizing shellfish guts of trough shell and manufacture therefor |
| CN102090672A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Short necked clam nutrient solution and preparation method thereof |
| CN102090609A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Preparation method of scallop seasoning essence |
| CN102302133A (en) * | 2011-08-29 | 2012-01-04 | 天宁香料（江苏）有限公司 | Seafood paste essence and preparation method thereof |
| CN103689521B (en) * | 2013-12-16 | 2015-05-13 | 江南大学 | Biological enzymolysis and Maillard reaction-based preparation method for clam essences |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568697A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of production method of seafood sauce |
| CN108433080A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell |
| CN108433080B (en) * | 2018-02-07 | 2021-07-13 | 山东天博食品配料有限公司 | Snail flavor liquid without snail which can cause allergy to people and preparation method thereof |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
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