CN105876726B - A kind of natural shrimp taste sea-food cream and preparation method thereof - Google Patents

A kind of natural shrimp taste sea-food cream and preparation method thereof Download PDF

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Publication number
CN105876726B
CN105876726B CN201610233091.2A CN201610233091A CN105876726B CN 105876726 B CN105876726 B CN 105876726B CN 201610233091 A CN201610233091 A CN 201610233091A CN 105876726 B CN105876726 B CN 105876726B
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slurries
shrimp
parts
protease
cream
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CN105876726A (en
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许可友
王丽娜
闫相如
张伟
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Rongcheng Fuxing Marine Products Co Ltd
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Rongcheng Fuxing Marine Products Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3562Sugars; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3535Organic compounds containing sulfur
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a kind of natural shrimp taste sea-food creams and preparation method thereof, steps are as follows: low value shrimp or shrimping beam trawl being cleaned, drained, wet pulverizing, add water and composite preservative, through colloid mill homogenization, it adjusts addition protease after pH and carries out enzymatic hydrolysis and mention fresh, using enzymolysis liquid as base-material, glucose and amino acid is added and carries out thermal response Titian flavour enhancing, then addition sodium carboxymethylcellulose coolant seal carries out curing thickening, and shrimp cream is made.The present invention, through wet process disintegrator and the dual homogenization of colloid mill, enzymolysis processing, improves the fineness and utilization rate of raw material, delicate mouthfeel, delicate flavour is promoted to low value shrimp or shrimping beam trawl;The composite preservative of addition is natural component, it is suppressed that the microorganism that may be introduced in production process improves the smell aftertaste and delicate flavour plumpness of shrimp cream;Using flavor protease and neutral protease enzymolysis, the concordance of the content of delicious amino acid and flavor in product is greatly improved.

Description

A kind of natural shrimp taste sea-food cream and preparation method thereof
Technical field
The invention belongs to food processing technology fields, are related to seafood food processing, especially a kind of natural shrimp taste seafood Cream and preparation method thereof.
Background technique
Shrimp outlet occupies great share in China's seafood exportation.According to statistics, China exports every year decaptitating shrimp and Peeled shrimp reaches 6.5 ten thousand tons or more, in processing decaptitating shrimp and peeled shrimp process, accounts for head, shrimp shell and the shrimp tail of shrimp weight about 40% just At leftover bits and pieces.Protein, fat and minerals rich in shrimping beam trawl, wherein in protein, it is necessary to which amino acid accounts for 45.33%, with the 46.14% of 46.59% and casein of milk protein substantially close to unsaturated containing DHA, EPA in fat The nutritional ingredients such as fatty acid and other minerals and vitamins.Shrimping beam trawl is very suitable to be processed into natural condiment containing, utilizes shrimp Leftover bits and pieces processing and seasoning product, market potential are very huge.
Shrimp seasoning processing method is that shrimping beam trawl is collected liquid by being separated by solid-liquid separation after enzymatic hydrolysis or fermentation mostly at present Concentrated, thermal response is made by spraying, causes raw material availability low, and preservation is also easy to produce bitter and stench peculiar smell, such as:
1, a kind of preparation side of novel shrimp seasoning is disclosed in CN 101904483A Chinese invention patent application specification Method, preprocessed, depth growth, enzyme deactivation, centrifugal filtration, concentration, thermal response, salting zymolysis, extracting filtering, obtains filtered fluid; Thermal response object is mixed, high-pressure homogeneous, spray drying with extracting filtered fluid, obtains shrimp seasoning.The patent only applies a hatching egg White enzyme, gained enzymolysis liquid taste is miscellaneous, and concordance is poor and technique is relative complex, and energy consumption is high, and raw material availability is low, and preservation is also easy to produce raw meat Smell.
2, CN 101919525A: using lobster leftover bits and pieces as raw material, through pre-treatment and enzymatic hydrolysis, then with dipeptidase and three can be produced The Lactobacillus helveticus of peptase is fermented, concentration extraction, prepares the compound amino acid nutrition containing active functional component taurine Fermentation liquid;It mixes, adds through mixing liquid made of frying, boiling, cooking with this nutritious fermentation liquor and a variety of spice herbaceous plant Enter food additives allotment, homogeneous, sterilization, liquid or sauce shape lobster flavourings are made.There are shrimp taste features for the preparation method not Obviously, the disadvantages of raw material availability is low.
Summary of the invention
The object of the invention is in order to overcome in prior art and technology, raw material availability is low, shrimp taste feature is unknown It is aobvious, save the disadvantages of stench peculiar smell, provide a kind of utilization rate is high, shrimp taste characteristic odor is obvious, delicate mouthfeel, without peculiar smell of smelling as of rotten fish Natural shrimp cream seasoning and preparation method thereof.
The technical proposal for solving the technical problem of the invention is:
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made A;According to mass ratio, 250~350 parts of water and 40~50 parts of composite preservatives are added in every 450~550 parts of slurries A, it is described multiple It closes antistaling agent to be made of trehalose, chitosan, nisin, then passes through colloid mill homogenization, slurries B is made;
(2) enzymatic hydrolysis mentions fresh: the pH to 6.5~7.5 of regulating step (1) slurries B obtained, by slurries B mass 1 ‰~ 1.5 ‰ addition compound proteases, the compound protease are made of flavor protease, neutral proteinase, keep temperature 50~60 DEG C, slurries C is made in 7~7.5h of enzymolysis time;
(3) thermal response Titian flavour enhancing: using step (2) slurries C obtained as base-material, be added 80~120 parts of glucose and 40~ 60 parts of amino acid, the amino acid are made of glutamic acid, aspartic acid, arginine, glycine, and reaction temperature is 85~95 DEG C, the reaction time is 40~60min, and slurries D is made;
(4) curing thickening: 15~20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, after mixing evenly Coolant seal is kept for 25~35 DEG C of temperature, and shrimp cream can be obtained in 48~52h of curing time.
The step (1) in shrimping beam trawl be shrimp head, shrimp shell, mixture one or several kinds of in shrimp tail.
Preferably, (1) trehalose, chitosan, nisin mass ratio are 2:1 to the step in composite preservative: 2。
Preferably, the step (2) in regulating step (1) the pH of slurries B obtained when using food-grade acetic acid.
Preferably, (2) flavor protease, neutral proteinase mass ratio are 2:1 to the step in compound protease.
Preferably, (3) amino acid Glutamic Acid, aspartic acid, arginine, glycine mass ratio are 4:3 to the step: 2:1.
The beneficial effects of the invention are that: during pretreatment of raw material, the connected applications of wet process disintegrator and colloid mill are low It is worth shrimp or shrimping beam trawl passes through wet process disintegrator and the dual homogenization of colloid mill, improves the fineness and utilization rate of raw material, benefit In the progress for the reaction that digests and render palatable;The composite preservative of use is natural component, it is suppressed that may be introduced in production process Microorganism, wherein trehalose is able to suppress the thermal decomposition of unsaturated fatty acid and the generation of stench substance, chitosan and lactic acid Streptostacin is used in compounding, and can be kept the freshness of shrimp cream and effectively be inhibited the growth of microorganism;Utilize flavor protease and neutrality Protease hydrolyzed is greatly improved the concordance of the content of delicious amino acid and flavor in product.According to technical solution of the present invention system The natural shrimp taste sea-food cream seasoning obtained, shrimp is with rich flavor, mellow, full, and mouthfeel is soft, fine and smooth.
Specific embodiment
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive, Qualitatively, this does not limit the scope of protection of the present invention.
Method used in the present invention is conventional production method unless otherwise required;Used reagent, such as nothing Particular provisions are conventional commercial product.
Embodiment 1:
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made A;According to mass fraction, 350 parts of water and 40 parts are added into 450 parts of slurries A by trehalose, chitosan, nisin group At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous Slurries B is made in processing;
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1 ‰ additions of slurries B mass by flavor The compound protease of protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, keep temperature Slurries C is made in 55 DEG C, enzymolysis time 7h of degree;
(3) thermal response Titian flavour enhancing: using step, (2) 80 parts of glucose and 60 parts are added by paddy ammonia as base-material in slurries C obtained The compound amino acid that acid, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine matter For amount than being 4:3:2:1, reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made;
(4) curing thickening: 20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 2
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made A;According to mass fraction, 300 parts of water and 40 parts are added into 500 parts of slurries A by trehalose, chitosan, nisin group At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous Slurries B is made in processing;
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1.5 ‰ additions of slurries B mass by wind The compound protease of taste protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, are kept 55 DEG C of temperature, enzymolysis time 7h, slurries C is made;
(3) thermal response Titian flavour enhancing: using step, (2) 80 parts of glucose and 60 parts are added by paddy ammonia as base-material in slurries C obtained The compound amino acid that acid, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine matter For amount than being 4:3:2:1, reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made;
(4) curing thickening: 20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 3
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made A;According to mass fraction, 300 parts of water and 45 parts are added into 500 parts of slurries A by trehalose, chitosan, nisin group At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous Slurries B is made in processing;
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1.5 ‰ additions of slurries B mass by wind The compound protease of taste protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, are kept 55 DEG C of temperature, enzymolysis time 7h, slurries C is made;
(3) thermal response Titian flavour enhancing: using step, (2) 100 parts of glucose and 40 parts are added by paddy as base-material in slurries C obtained The compound amino acid that propylhomoserin, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine Mass ratio is 4:3:2:1, and reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made;
(4) curing thickening: 15 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Embodiment 4
A kind of preparation method of natural shrimp taste sea-food cream, comprising the following steps:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries are made A;According to mass fraction, 250 parts of water and 45 parts are added into 550 parts of slurries A by trehalose, chitosan, nisin group At composite preservative, wherein trehalose, chitosan, nisin mass ratio be 2:1:2, then pass through colloid mill homogeneous Slurries B is made in processing;
(2) enzymatic hydrolysis mentions fresh: the pH to 7.0 of regulating step (1) slurries B obtained, by 1 ‰ additions of slurries B mass by flavor The compound protease of protease, neutral proteinase composition, wherein flavor protease, neutral proteinase mass ratio are 2:1, keep temperature Slurries C is made in 55 DEG C, enzymolysis time 7h of degree;
(3) thermal response Titian flavour enhancing: using step, (2) 100 parts of glucose and 40 parts are added by paddy as base-material in slurries C obtained The compound amino acid that propylhomoserin, aspartic acid, arginine, glycine form, Glutamic Acid, aspartic acid, arginine, glycine Mass ratio is 4:3:2:1, and reaction temperature is 90 DEG C, reaction time 50min, and slurries D is made;
(4) curing thickening: 15 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly Sealing is kept for 30 DEG C of temperature, and shrimp cream can be obtained in curing time 48h.
Natural shrimp taste sea-food cream seasoning made from above-described embodiment 1,2,3,4, shrimp is with rich flavor, mellow, full, mouthfeel Soft, fine and smooth, testing result meets SB/T 10525-2009 and SC/T 3602-2002 indices requirement.See following table one:
Table one: technical indicator and testing result

Claims (3)

1. a kind of preparation method of natural shrimp taste sea-food cream, it is characterised in that: comprise the steps of:
(1) pretreatment of raw material: by low value shrimp or shrimping beam trawl cleaning, drain, crushed in wet process disintegrator, slurries A is made;It presses According to mass ratio, 250~350 parts of water and 40~50 parts of composite preservatives, the compound guarantor are added in every 450~550 parts of slurries A Fresh dose is made of trehalose, chitosan, nisin, and trehalose, chitosan, nisin mass ratio are 2:1:2, Then pass through colloid mill homogenization, slurries B is made;
(2) enzymatic hydrolysis mentions fresh: the pH to 6.5~7.5 of regulating step (1) slurries B obtained adds by 1 ‰~the 1.5 ‰ of slurries B mass Add compound protease, the compound protease is made of flavor protease, neutral proteinase, flavor protease, neutral proteinase Mass ratio is 2:1, is kept for 50~60 DEG C of temperature, 7~7.5h of enzymolysis time, and slurries C is made;
(3) thermal response Titian flavour enhancing: using step, (2) 80~120 parts of glucose and 40~60 parts are added as base-material in slurries C obtained Amino acid, the amino acid is made of glutamic acid, aspartic acid, arginine, glycine, glutamic acid, aspartic acid, smart ammonia Acid, glycine mass ratio are 4:3:2:1, and reaction temperature is 85~95 DEG C, and the reaction time is 40~60min, and slurries D is made;
(4) curing thickening: 15~20 parts of sodium carboxymethylcelluloses are added in step (3) slurries D obtained, cool down after mixing evenly Sealing is kept for 25~35 DEG C of temperature, and shrimp cream can be obtained in 48~52h of curing time.
2. a kind of preparation method of natural shrimp taste sea-food cream according to claim 1, it is characterised in that: the step (1) in Shrimping beam trawl is shrimp head, shrimp shell, mixture one or several kinds of in shrimp tail.
3. a kind of preparation method of natural shrimp taste sea-food cream according to claim 1, it is characterised in that: the step (2) in Regulating step (1) the pH of slurries B obtained when using food-grade acetic acid.
CN201610233091.2A 2016-04-15 2016-04-15 A kind of natural shrimp taste sea-food cream and preparation method thereof Active CN105876726B (en)

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CN107692099A (en) * 2017-08-10 2018-02-16 李生旭 A kind of preparation method of Normal juice shrimp brain bean curd
CN113397138A (en) * 2021-06-17 2021-09-17 漳州中坤食品有限公司 Method for preparing abalone seasoning powder from abalone cooking juice as dried abalone byproduct

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1806685A (en) * 2006-02-08 2006-07-26 江南大学 Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials
CN101690575A (en) * 2009-10-12 2010-04-07 浙江海洋学院 Method for preparing edible essence from shrimp leftovers
CN101904483A (en) * 2010-08-16 2010-12-08 广东兴亿海洋生物工程有限公司 Method for preparing novel shrimp seasoning
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
CN105192665A (en) * 2015-10-19 2015-12-30 海南大学 Shrimp-flavored liquid as well as preparation method and application thereof
CN105341137A (en) * 2015-11-13 2016-02-24 高邮市应天水产有限公司 Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1806685A (en) * 2006-02-08 2006-07-26 江南大学 Method for preparing thermal reaction type shrimp tasted seasoning by utilizing shrimp or shrimp leftovers as raw materials
CN101690575A (en) * 2009-10-12 2010-04-07 浙江海洋学院 Method for preparing edible essence from shrimp leftovers
CN101904483A (en) * 2010-08-16 2010-12-08 广东兴亿海洋生物工程有限公司 Method for preparing novel shrimp seasoning
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
CN105192665A (en) * 2015-10-19 2015-12-30 海南大学 Shrimp-flavored liquid as well as preparation method and application thereof
CN105341137A (en) * 2015-11-13 2016-02-24 高邮市应天水产有限公司 Fresh shrimp freezing and antistaling agent as well as fresh shrimp freezing and antistaling method

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