CN105105205A - Seasoning simulated stichopus japonicas and preparation method thereof - Google Patents
Seasoning simulated stichopus japonicas and preparation method thereof Download PDFInfo
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- CN105105205A CN105105205A CN201510560099.5A CN201510560099A CN105105205A CN 105105205 A CN105105205 A CN 105105205A CN 201510560099 A CN201510560099 A CN 201510560099A CN 105105205 A CN105105205 A CN 105105205A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
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- 238000001816 cooling Methods 0.000 claims abstract description 8
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
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- 239000000701 coagulant Substances 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims description 13
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 12
- 241000208340 Araliaceae Species 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 12
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 12
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- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 11
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- 241000219112 Cucumis Species 0.000 claims description 6
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
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- WKBPZYKAUNRMKP-UHFFFAOYSA-N 1-[2-(2,4-dichlorophenyl)pentyl]1,2,4-triazole Chemical compound C=1C=C(Cl)C=C(Cl)C=1C(CCC)CN1C=NC=N1 WKBPZYKAUNRMKP-UHFFFAOYSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 239000011031 topaz Substances 0.000 claims description 4
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Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention discloses seasoning simulated stichopus japonicas and a preparation method thereof. The seasoning simulated stichopus japonicas comprises the following components in percentage by weight: 25-30 parts of water-swollen low-value sea cucumber, 20-25 parts of low-value fish meat or crushed fish meat, 30-35 parts of pure water, 10.5-28.5 parts of a composite coagulator, 1-1.5 parts of salt, 0.2-0.6 part of I+G, 0.4-0.8 part of sauce, 0.4-1.0 part of cane sugar, 0.2-0.5 part of caramel pigment, 0.2-0.25 part of baking soda, 0.3-0.7 part of edible alcohol, 0.8-1.5 part of spice and 0.1-0.4 part of glutamine transaminase. The preparation method comprises the following steps: (1) pulping; (2) preparing the composite coagulator; (3) rolling and kneading in vacuum to season; (4) adding enzyme for mold reaction; (5) boiling, cooling and shaping; (6) demolding, and packaging. The seasoning simulated stichopus japonicas prepared by using the method disclosed by the invention is rich in high-quality protein, has the color, shape and elasticity as those of natural stichopus japonicas, and is good in flavor, healthy and nutrient, relatively low in cost, simple in machining process, and beneficial for industrial production.
Description
Technical field
The present invention relates to a kind of seasoning emulation stichopus japonicus product and processing method thereof, belong to aquatic products comprehensive processing and utilization field.
Background technology
In recent years, along with the development of stichopus japonicus industry, create the sea cucumber industry of annual value of production more than 300 hundred million, caused the research boom to sea cucumber nutrient and medicinal ingredient thus, common people also recognize sea cucumber nutrient and health-care effect gradually, but, because stichopus japonicus price is high, limits throughput, still belongs to high-end consumption, is difficult to the nutrition, the health care requirement that meet the general common people.
Patent of invention CN201110040921 describes a kind of preparation method of simulated sea cucumber, but raw material does not comprise any sea cucumber raw material, it is a kind of pure vegetarian diet, protein content is little, and processing method is divided into cortex to prepare and fertile layer prepares two formulas, complex operation, the sorbierite (25%-35%) of high concentration is added in addition in this product, exclude the scope of application of new national food safety standard (GB2760-2014), if eaten for a long time, there is potential harm.
Except stichopus japonicus, China also has abundant low value Holothurian Resources, such as Haiti melon, great Wu ginseng, plum blossom ginseng, topaz ginseng etc., research shows, these sea cucumbers contain abundant sea cucumber polysaccharide, selenka isoreactivity material, and protein content is high, be rich in multiple nutritional components, but because of the development of stichopus japonicus industry, these low value Holothurian Resources are out in the cold, and the product developing these low value sea cucumbers is little; Current China marine low-value fish and fish scrap aboundresources simultaneously, but there is no good method of comprehensive utilization, cause the waste of albumen.The present invention makes full use of these low value sea cucumbers, marine low-value fish protein resource, through science collocation, seasoning and the step such as shaping, make picture stichopus japonicus on color, shape, matter structure, simultaneously nutritious, there is the freezing or instant emulation stichopus japonicus product of the one of certain active material of sea cucumber, be conducive to the comprehensive utilization of low value marine product and the lifting of added value.
Summary of the invention
Technical problem to be solved by this invention is: be the resources such as comprehensive utilization low value sea cucumber, marine fishes albumen, develop a kind of nutrition, safe, delicious emulation stichopus japonicus product, a kind of seasoning emulation stichopus japonicus processing method simultaneously provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
Seasoning emulation stichopus japonicus provided by the invention, consists of the following composition:
The water of 25 ~ 30 parts sends out low value sea cucumber, the offal fish of 15 ~ 20 parts or minced fish, the pure water of 30 ~ 35 parts, the compound coagulant of 16.5 ~ 28.5 parts, the salt of 1 ~ 1.5 part, the I+G of 0.2 ~ 0.6 part, the soy sauce of 0.4 ~ 0.8 part, the sucrose of 0.4 ~ 1.0 part, the caramel colorant of 0.2 ~ 0.5 part, the sodium bicarbonate of 0.2 ~ 0.25 part, the edible alcohol of 0.3 ~ 0.7 part, the spice of 0.8 ~ 1.5 part, the glutamine transaminage of 0.1 ~ 0.4 part.
Compound coagulant of the present invention is made up of following ingredients: converted starch, soybean protein isolate, black konjaku flour, trehalose and carragheen; Wherein the ratio of weight and number of each component such as under: converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen=6 ~ 9:6 ~ 10:3 ~ 5:1 ~ 3:0.5 ~ 1.5.
Preferably, compound coagulant optimum weight ratio is converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen=8:8:3.2:2:1.
Preferably, low value sea cucumber of the present invention can be one or more in Haiti melon, great Wu ginseng, plum blossom ginseng, topaz ginseng, needs first conventionally boiling, water is re-used as after sending out and processes raw material.Offal fish can be: one or more in black scraper Puffer, mackerel, blue circle Scad etc.
The present invention also provides a kind of seasoning to emulate the preparation method of stichopus japonicus, comprises the following steps:
(1) pull an oar: the water of 25 ~ 30 parts is sent out low value sea cucumber, the offal fish of 15 ~ 20 parts or minced fish, add in the pure water of gross weight 30 ~ 35 parts, making beating 10 ~ 20 minutes in beater or homogenizer; This step makes raw material pulping fine and smooth, and without bulky grain, sea cucumber and fish protein mix, and are conducive to product quality homogeneous.
(2) compound coagulant preparation: the converted starch getting 6 ~ 9 parts, the soybean protein isolate of 6 ~ 10 parts, the black konjaku flour of 3 ~ 5 parts, the trehalose of 1 ~ 3 part, the carragheen of 0.5 ~ 1.5 part is put into mixer and is stirred; Get in the slurries that 16.5 ~ 28.5 parts of compound coagulants prepared join in step (1), pull an oar 5 ~ 10 minutes.
Adding compound coagulant makes the matter structure of emulation stichopus japonicus product more send out the matter structure of stichopus japonicus close to natural water.
(3) vacuum tumbling seasoning: the salt adding 1 ~ 1.5 part in above-mentioned raw materials, the I+G of 0.2 ~ 0.6 part, 0.4 ~ 0.8 portion of soy sauce, 0.4 ~ 1.0 portion of sucrose, 0.2 ~ 0.5 part of caramel colorant, 0.2 ~ 0.25 part of sodium bicarbonate, 0.3 ~ 0.7 portion of edible alcohol, after the spice of 0.8 ~ 1.5 part, seasoning 20 ~ 30 minutes in placement vacuum tumbler; In vacuum tumbler, seasoning makes supplementary material mix, and seasoning is more abundant.
(4) enzyme-added enter mould reaction: in above-mentioned raw materials, add the glutamine transaminage of 0.1 ~ 0.4 part, 500 ~ 700 revs/min are stirred after 3 ~ 5 minutes, pass into emulation stichopus japonicus from bottom to top and prepare in mould, react 30 ~ 60 minutes under being then placed in the temperature of 35 DEG C ~ 45 DEG C with pump; This step, by adding appropriate glutamine transaminage, makes low-quality sea cucumber albumen, fish protein and soybean protein isolate molecule again be cross-linked, thus makes up the deficiency of the adhesion effect of compound coagulant, increases product elasticity and texture.
(5) boiling cooling and shaping: completely reacted stichopus japonicus mould is put into steam box, steams 15 ~ 20 minutes at 95 ~ 100 DEG C.Cool under 0 ~ 4 DEG C of environment after completing, make product center temperature drop to less than 10 DEG C; Boiling on the one hand kills glutamine transaminage, makes on the other hand to play the object of pasting mould shaping, can the better demoulding by cooling, while the second heat of final product can be utilized to process.
(6) demoulding packaging: opened by mould, take out shaping emulation stichopus japonicus, after vacuum packaging, freezen protective makes instant emulation stichopus japonicus after making quick-frozen emulation stichopus japonicus or sterilizing.
Preferably, low value sea cucumber in step (1) can be one or more in Haiti melon, great Wu ginseng, plum blossom ginseng, topaz ginseng, needs first conventionally boiling, water is re-used as after sending out and processes raw material.
In step (2), preferably composite compound coagulant optimal proportion is converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen=8:8:3.2:2:1.
In step (3), the ratio of preferred sodium bicarbonate is 0.2 part, and the ratio of preferred caramel colorant is 0.35 part.
In step (3), spice is selected from the one in spicy, spiced and cumin, and its formula is respectively: spicy spice formula is chilli powder: pepper powder: zanthoxylum powder=2:1:2; Spiced spice formula is five-spice powder; Cumin spice formula is cumin powder.
In step (4), the use amount of glutamine transaminage is 0.2 part, and reaction temperature is 45 DEG C, 30 minutes.
The present invention, in step (4), after raw material enters stichopus japonicus mould, is also provided a kind of mode of being reacted by gradient temperature, is specially: 35 DEG C are reacted 10 ~ 15 minutes; Temperature rises to 40 DEG C of reactions 30 ~ 40 minutes; 45 DEG C are reacted 5 ~ 10 minutes; Wherein heat up and raise the speed of 0.5-2 DEG C carry out according to per minute.Reacted by gradient, the cross-linking reaction between protein molecular is slowly carried out, protein-crosslinking is even, and the effect of glutamine transaminage also can be made farthest to be utilized, and mouthfeel and the matter structure of the product of acquisition are best.Preferably, wherein heat up best results when carrying out according to the speed of rising per minute 1 DEG C.
The invention has the beneficial effects as follows:
The seasoning simulated sea cucumber utilizing method of the present invention to obtain has abundant high-quality protein, has the CF of natural stichopus japonicus, and raciness, flexible, health-nutrition, cost is lower, and processing technology is simple, is conducive to industrialization and produces.
Accompanying drawing explanation
Fig. 1 is that water sends out the typical TPA curve of stichopus japonicus.
Fig. 2 is the TPA curve emulating stichopus japonicus in the present invention.
Detailed description of the invention
Embodiment 1 prepares seasoning emulation stichopus japonicus frozen product, carries out according to following formula and step:
(1) pull an oar: the water of 2500g is sent out Haiti melon, 2000g fish is rotten, add in the pure water of 3000g, pull an oar 10 minutes in large-scale beater, make slurry even.
(2) compound coagulant preparation: get 800g converted starch, the soybean protein isolate of 800g, the black konjaku flour of 320g, 200g trehalose, 100g carragheen, puts into mixer and stir; The compound coagulant prepared is joined in the slurries in step (1), pull an oar 5 minutes.
(3) vacuum tumbling seasoning: the salt adding 150g in above-mentioned raw materials, the I+G of 50g, 50g soy sauce, 50g sucrose, 35g caramel colorant, 20g sodium bicarbonate, 50g edible alcohol, after 15g five-spice powder, seasoning 20 minutes in placement mini vacuum rolling device.
(4) enzyme-added enter mould reaction: in above-mentioned raw materials, add the glutamine transaminage of 20g, 600 revs/min stir 5 minutes, pass into from bottom to top in stichopus japonicus mould with pump, then put into insulating box, 35 DEG C reaction 10 minutes; 40 DEG C are reacted 30 minutes; 45 DEG C are reacted 5 minutes; Wherein heat up and to carry out according to the speed of rising per minute 1 DEG C.
(5) boiling cooling and shaping: completely reacted stichopus japonicus mould is put into steam box, steams 15 minutes at 95 DEG C, puts into Cool Room 4 DEG C fast cooling to less than 10 DEG C after completing.
(6) demoulding packaging: opened by mould, take out shaping emulation stichopus japonicus, after vacuum packaging, snap frozen, namely obtains freezing seasoning emulation stichopus japonicus product.
Embodiment 2: preparation total amount is about the flavourings instant emulation stichopus japonicus product of 1 ton, carries out according to following formula and step:
(1) pull an oar: the water of weight 250kg is sent out Haiti melon, 200kg fish is rotten, add in the pure water of 300kg, pull an oar 20 minutes in large-scale beater, make slurry even.
(2) compound coagulant preparation: get 80kg converted starch, the soybean protein isolate of 80kg, the black konjaku flour of 32kg, 20kg trehalose, 10kg carragheen, puts into mixer and stir; The compound coagulant prepared joins in the slurries in step (1), pulls an oar 10 minutes.
(3) vacuum tumbling seasoning: the salt adding 10kg in above-mentioned raw materials, the I+G of 5kg, 5kg soy sauce, 5kg sucrose, 3kg caramel colorant, 2kg sodium bicarbonate, 5kg edible alcohol, after 10kg cumin powder spice, seasoning 30 minutes in placement large-scale vacuum tumbler.
(4) enzyme-added enter mould reaction: in above-mentioned raw materials, add the glutamine transaminage of 2kg, 700 revs/min are stirred after 5 minutes, pass into from bottom to top in stichopus japonicus mould, then push constant-temperature house with pump, 35 DEG C of reactions 15 minutes; 40 DEG C are reacted 40 minutes; 45 DEG C are reacted 10 minutes; Wherein heat up and to carry out according to the speed of rising per minute 1 DEG C.
(5) boiling sizing: completely reacted stichopus japonicus mould is put into steam box, steams 20 minutes at 100 DEG C, pushes Cool Room 4 DEG C fast cooling to less than 10 DEG C after completing.
(6) demoulding packaging: opened by mould, take out shaping emulation stichopus japonicus, after vacuum packaging, back-pressure sterilizing, namely obtains a kind of emulation stichopus japonicus product that can be instant after cooling.
Embodiment 3
Simulated sea cucumber prepared by the present invention carries out the data of physical properties of food experiment as depicted in figs. 1 and 2, and Fig. 1 is that water sends out the typical TPA curve of stichopus japonicus, and Fig. 2 is the TPA curve emulating stichopus japonicus in the present invention.
Emulate stichopus japonicus product to common stichopus japonicus and the present invention and carry out TPA test, wherein abscissa represents shift length (mm), and ordinate represents loading force (N), is typically to judge material hardness, elasticity, the glutinous trial curve gathering property and chewiness.Fig. 1 represents the TPA curve that typical water sends out stichopus japonicus, and Fig. 2 represents the TPA curve of emulation stichopus japonicus of the present invention, and both closely illustrate that emulation stichopus japonicus of the present invention possesses stichopus japonicus significant matter structure feature.
Claims (10)
1. a seasoning emulation stichopus japonicus, is characterized in that, be grouped into by following one-tenth:
The water of 25 ~ 30 parts sends out low value sea cucumber, the offal fish of 15 ~ 20 parts or minced fish, the pure water of 30 ~ 35 parts, the compound coagulant of 16.5 ~ 28.5 parts, the salt of 1 ~ 1.5 part, the I+G of 0.2 ~ 0.6 part, the soy sauce of 0.4 ~ 0.8 part, the sucrose of 0.4 ~ 1.0 part, the caramel colorant of 0.2 ~ 0.5 part, the sodium bicarbonate of 0.2 ~ 0.25 part, the edible alcohol of 0.3 ~ 0.7 part, the spice of 0.8 ~ 1.5 part, the glutamine transaminage of 0.1 ~ 0.4 part.
2. seasoning emulation stichopus japonicus according to claim 1, it is characterized in that, compound coagulant is made up of following ingredients: converted starch, soybean protein isolate, black konjaku flour, trehalose and carragheen; The part by weight of each component is as follows: converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen=6 ~ 9:6 ~ 10:3 ~ 5:1 ~ 3:0.5 ~ 1.5.
3. seasoning emulation stichopus japonicus according to claim 2, it is characterized in that, compound coagulant optimum weight ratio is converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen==8:8:3.2:2:1.
4. the preparation method of seasoning emulation stichopus japonicus, is characterized in that, comprise the following steps:
(1) pull an oar: the water of 25 ~ 30 parts is sent out low value sea cucumber, the offal fish of 15 ~ 20 parts or minced fish, join in the pure water of 30 ~ 35 parts, making beating 10 ~ 20 minutes in beater or homogenizer;
(2) compound coagulant preparation: the converted starch getting 6 ~ 9 parts, the soybean protein isolate of 6 ~ 10 parts, the black konjaku flour of 3 ~ 5 parts, the trehalose of 1 ~ 3 part, the carragheen of 0.5 ~ 1.5 part is put into mixer and is stirred; Get in the slurries that 16.5 ~ 28.5 parts of compound coagulants prepared join in step (1), pull an oar 5 ~ 10 minutes;
(3) vacuum tumbling seasoning: the salt adding 1 ~ 1.5 part in above-mentioned raw materials, the I+G of 0.2 ~ 0.6 part, 0.4 ~ 0.8 portion of soy sauce, 0.4 ~ 1.0 portion of sucrose, 0.2 ~ 0.5 part of caramel colorant, 0.2 ~ 0.25 part of sodium bicarbonate, 0.3 ~ 0.7 portion of edible alcohol, after the spice of 0.8 ~ 1.5 part, seasoning 20 ~ 30 minutes in placement vacuum tumbler;
(4) enzyme-added enter mould reaction: in above-mentioned raw materials, add the glutamine transaminage of 0.1 ~ 0.4 part, 500 ~ 700 revs/min are stirred after 3 ~ 5 minutes, pass into emulation stichopus japonicus from bottom to top and prepare in mould, react 30 ~ 60 minutes under being then placed in the temperature of 35 DEG C ~ 45 DEG C with pump;
(5) boiling cooling and shaping: completely reacted stichopus japonicus mould is put into steam box, steams 15 ~ 20 minutes at 95 ~ 100 DEG C, cools, make product center temperature drop to less than 10 DEG C after completing under 0 ~ 4 DEG C of environment;
(6) demoulding packaging: opened by mould, take out shaping emulation stichopus japonicus, after vacuum packaging, freezen protective makes instant emulation stichopus japonicus after making quick-frozen emulation stichopus japonicus or sterilizing.
5. the preparation method of seasoning emulation stichopus japonicus according to claim 4, it is characterized in that: low value sea cucumber in step (1) can be one or more in Haiti melon, great Wu ginseng, plum blossom ginseng, topaz ginseng, needs first conventionally boiling and water to be re-used as after sending out and processes raw material.
6. the preparation method of seasoning emulation stichopus japonicus according to claim 4, it is characterized in that: in step (2), compound coagulant optimal proportion is converted starch: soybean protein isolate: black konjaku flour: trehalose: carragheen=8:8:3.2:2:1.
7. the preparation method of seasoning emulation stichopus japonicus according to claim 4, it is characterized in that: in step (3), the ratio of preferred sodium bicarbonate is 0.2 part, and the ratio of preferred caramel colorant is 0.35 part.
8. the preparation method of seasoning emulation stichopus japonicus according to claim 4, it is characterized in that: in step (3), spice is selected from the one in spicy, spiced and cumin, and its formula is respectively:
Spicy spice formula is chilli powder: pepper powder: zanthoxylum powder=1:2:1;
Spiced spice formula is five-spice powder;
Cumin spice formula is cumin powder.
9. the preparation method of seasoning emulation stichopus japonicus according to claim 4, it is characterized in that: in step (4), the use amount of glutamine transaminage is 0.2 part.
10. the preparation method of seasoning emulation stichopus japonicus according to claim 4, is characterized in that: in step (4), and raw material is reacted by gradient temperature, is specially after entering emulation stichopus japonicus mould: 35 DEG C are reacted 10 ~ 15 minutes; Temperature rises to 40 DEG C of reactions 30 ~ 40 minutes; 45 DEG C are reacted 5 ~ 10 minutes; Wherein heat up and raise the speed of 0.5-2 DEG C carry out according to per minute.
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| CN107668566A (en) * | 2017-09-28 | 2018-02-09 | 武冈市卤卤香食品有限责任公司 | A kind of high protein leisure food |
| CN114287609A (en) * | 2021-12-29 | 2022-04-08 | 好当家集团有限公司 | Processing method of 3D printed instant sea cucumbers stored at normal temperature |
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| CN107668566A (en) * | 2017-09-28 | 2018-02-09 | 武冈市卤卤香食品有限责任公司 | A kind of high protein leisure food |
| CN114287609A (en) * | 2021-12-29 | 2022-04-08 | 好当家集团有限公司 | Processing method of 3D printed instant sea cucumbers stored at normal temperature |
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