CN106136194A - A kind of natural compound freshening seasoning and preparation method thereof - Google Patents
A kind of natural compound freshening seasoning and preparation method thereof Download PDFInfo
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- CN106136194A CN106136194A CN201610496059.3A CN201610496059A CN106136194A CN 106136194 A CN106136194 A CN 106136194A CN 201610496059 A CN201610496059 A CN 201610496059A CN 106136194 A CN106136194 A CN 106136194A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 26
- 229930014626 natural product Natural products 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000014102 seafood Nutrition 0.000 claims abstract description 40
- 238000006243 chemical reaction Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 239000000376 reactant Substances 0.000 claims abstract description 6
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 238000005563 spheronization Methods 0.000 claims abstract description 6
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 5
- 239000000470 constituent Substances 0.000 claims abstract description 5
- 235000018417 cysteine Nutrition 0.000 claims abstract description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 3
- 241000237509 Patinopecten sp. Species 0.000 claims description 24
- 235000020637 scallop Nutrition 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 5
- 101710163270 Nuclease Proteins 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 102000003929 Transaminases Human genes 0.000 claims description 2
- 108090000340 Transaminases Proteins 0.000 claims description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 5
- 208000005946 Xerostomia Diseases 0.000 abstract description 3
- 206010013781 dry mouth Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 239000004223 monosodium glutamate Substances 0.000 description 6
- 235000015170 shellfish Nutrition 0.000 description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008685 targeting Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- VMXUWOKSQNHOCA-UKTHLTGXSA-N ranitidine Chemical compound [O-][N+](=O)\C=C(/NC)NCCSCC1=CC=C(CN(C)C)O1 VMXUWOKSQNHOCA-UKTHLTGXSA-N 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
Abstract
The present invention relates to a kind of natural compound freshening seasoning and preparation method thereof, this flavouring agent is prepared by the method comprised the steps: seafood decoction is placed in there-necked flask, directional enzymatic, prepare natural seafood enzymolysis solution, then according to mass percent takes natural seafood enzymolysis solution, glucose, white sugar, Radix orixae japonicae, cysteine, cooking wine, reaction temperature is 100 DEG C, response time is 1h, carry out gentle raw fragrant Maillard reaction, the constituent mass percentage ratio sum of Maillard reaction is 100%, reactant liquor is concentrated in vacuo, stop when solid content 15 20% concentrating, obtain concentrated solution, add cyclodextrin, arabic gum is that wall material carries out molecule embedding, through emulsifying, homogenizing, low temperature spheronization technique prepares natural compound freshening seasoning.The natural compound freshening seasoning that the present invention prepares, is effectively retained natural steaming and decocting seafood fragrant, and mellow sense is strong, not xerostomia after lasting taste, food, can promote plumpness and the sense of reality of application product.
Description
Technical field
The present invention relates to a kind of flavouring agent and preparation method thereof, particularly to a kind of natural compound freshening seasoning and system thereof
Preparation Method.
Background technology
Scallop, Concha Ostreae, Carnis Mactrae are 3 kinds of Main Economic shellfishes that China marine site abounds with, its delicious flavour and rich in proteins,
The multiple nutritional components such as fat, carbohydrate, calcium, ferrum, vitamin.At present, the utilization to Concha Ostreae, Carnis Mactrae is limited only to it
Meat, about the deep processing of scallop body, recent year has been studied, and makes colourless seafood soy-sauce, shellfish skirt crispy slice and scallop jam
Deng product, but the decoction applied research after processing it is the fewest.
The present invention is to overcome the deficiencies in the prior art, utilizes shellfish deep processing waste material, i.e. scallop body, Concha Ostreae,
Decoction after Carnis Mactrae processing, uses compound targeting enzymolysis, the albumen in decoction is oriented formed the micromolecule polypeptide rich in flavor,
Free amino acid, then through the raw perfume of Maillard reaction technology gentleness, extract the fresh Studies of The Aromatic Substances in shellfish and nutritional labeling, increase further
Strong seafood strong fragrance, the most concentrated, the round as a ball granulating technique of molecule embedding techniques, low temperature processes refined atural spice
Material.
Summary of the invention
It is an object of the invention to for shellfish deep processing waste material, it is provided that a kind of practicable processing mode,
Utilize targeting enzymolysis, gentle raw fragrant Maillard reaction binding molecule embedding techniques, utilize low temperature spheronizator to be prepared as microcapsule
Freshening seasoning, is effectively retained natural steaming and decocting seafood fragrant, and mellow sense is strong, not xerostomia after lasting taste, food, can promote application product
Plumpness and sense of reality, without delicate flavour compositions such as monosodium glutamate, I+G, dried scallop powder, yeast, HVP, equal proportion can substitute monosodium glutamate, full
Foot application product is without the demand of monosodium glutamate.It it is the sea food flavor core base material of a kind of high-quality low-cost.
The technical solution used in the present invention is as follows:
The invention provides a kind of natural compound freshening seasoning, this natural compound freshening seasoning is by comprising the steps
Method prepare: seafood decoction is placed in there-necked flask, directional enzymatic, hydrolysis temperature 50-70 DEG C, under the conditions of natural pH
Carry out enzymolysis, after enzymolysis 5-10h, be warming up to 80-100 DEG C of enzyme denaturing 10min, prepare natural seafood enzymolysis solution, then according to quality hundred
Proportion by subtraction takes natural seafood enzymolysis solution: 79-90%；Glucose: 0.1-3%；White sugar: 0.5-2%；Radix orixae japonicae: 0.1-5%；Half
Cystine: 0.1-1%；Cooking wine: 1-10%, reaction temperature is 100 DEG C, and the response time is 1h, carries out gentle raw fragrant Mei Lade anti-
Should, the constituent mass percentage ratio sum of Maillard reaction is 100%, and reactant liquor is concentrated in vacuo, when solid content 15-20%
Stop concentrating, obtain concentrated solution, add the cyclodextrin of concentrated solution quality 0.1-10%, the arabic gum of concentrated solution quality 0.1-10%
Carry out molecule embedding for wall material, prepare natural compound freshening seasoning through emulsifying, homogenizing, low temperature spheronization technique.
Present invention also offers the preparation method of a kind of natural compound freshening seasoning, comprise the steps: seafood decoction
It is placed in there-necked flask, directional enzymatic, hydrolysis temperature 50-70 DEG C, under the conditions of natural pH, carries out enzymolysis, rise after enzymolysis 5-10h
Temperature, to 80-100 DEG C of enzyme denaturing 10min, prepares natural seafood enzymolysis solution, then according to mass percent takes natural seafood enzymolysis solution:
79-90%；Glucose: 0.1-3%；White sugar: 0.5-2%；Radix orixae japonicae: 0.1-5%；Cysteine: 0.1-1%；Cooking wine: 1-
10%, reaction temperature is 100 DEG C, and the response time is 1h, carries out gentle raw fragrant Maillard reaction, the constituent mass of Maillard reaction
Percentage ratio sum is 100%, and reactant liquor is concentrated in vacuo, and stops when solid content 15-20% concentrating, obtains concentrated solution, adds
The cyclodextrin of concentrated solution quality 0.1-10%, the arabic gum of concentrated solution quality 0.1-10% is that wall material carries out molecule embedding, warp
Emulsifying, homogenizing, low temperature spheronization technique prepare natural compound freshening seasoning.
Preferably, in above-mentioned flavouring agent and preparation method thereof, described seafood decoction is in scallop body, Concha Ostreae, Carnis Mactrae
A kind of or both combination of the above processing after decoction.
Preferably, in above-mentioned flavouring agent and preparation method thereof, the preparation method of described seafood decoction, including walking as follows
Rapid: shelled by Concha Ostreae when Carnis Mactrae, Concha Ostreae, scallop pretreatment, Carnis Mactrae, 2:l the most in mass ratio adds water steaming after scallop body is cleaned
After boiling 20min, Carnis ostreae, Carnis Mactrae meat, scallop body are taken out (stay and use it for anything else), then by gained Concha Ostreae juice, clam juice, scallop
Juice, obtains seafood decoction after being mixed by 100 mesh filter screens respectively.
Preferably, in above-mentioned flavouring agent and preparation method thereof, the enzyme that described seafood decoction directional enzymatic is selected is for accounting for sea
The flavor protease of fresh decoction quality 0.01-0.1%, accounts for the glutamine transaminage of its quality 0.01-0.1%, and accounts for its matter
The nuclease of amount 0.01-0.1%.
The preferable effect that the present invention is had:
The natural compound freshening seasoning that the present invention prepares, is effectively retained natural steaming and decocting seafood fragrant, and mellow sense is strong, aftertaste is held
For a long time, not xerostomia after food, plumpness and the sense of reality of application product can be promoted, without monosodium glutamate, I+G, dried scallop powder, yeast, HVP etc.
Delicate flavour composition, equal proportion can substitute monosodium glutamate, meet the application product demand without monosodium glutamate.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
The preparation method of a kind of natural compound freshening seasoning, comprises the steps:
When Carnis Mactrae, Concha Ostreae, scallop pretreatment, Concha Ostreae is shelled, Carnis Mactrae, scallop body clean after 2:l the most in mass ratio add
After water steaming and decocting 20min, Carnis ostreae, Carnis Mactrae meat, scallop body are taken out (stay and use it for anything else), then by gained Concha Ostreae juice, clam juice, fan
Shellfish juice, obtains seafood decoction after being mixed by 100 mesh filter screens respectively；
Seafood decoction 1kg adds in there-necked flask under 400 turns/min, and temperature keeps 50-70 DEG C, under the conditions of natural pH
Carrying out enzymolysis, the enzyme of selection is the flavor protease accounting for seafood decoction quality 0.01%, accounts for the glutamine of its quality 0.01%
Transaminase, and account for the nuclease of its quality 0.01%, it is warming up to 80-100 DEG C of enzyme denaturing 10min after enzymolysis 6h, prepares seafood enzymolysis
Liquid, then according to mass percent takes seafood enzymolysis solution: 85%；Glucose: 2%；White sugar: 2%；Radix orixae japonicae: 0.5%；Half
Cystine: 0.5%；Cooking wine: 10%, reacts 1 hour by 100 DEG C, carries out gentle raw fragrant Maillard reaction, and reactant liquor is concentrated in vacuo,
Stop during solid content 18% concentrating, obtain concentrated solution, add the cyclodextrin of concentrated solution quality 5%, the Ah of concentrated solution quality 5%
Drawing primary glue is that wall material carries out molecule embedding, prepares natural compound freshening seasoning through emulsifying, homogenizing, low temperature spheronization technique.
Claims (8)
1. a natural compound freshening seasoning, it is characterised in that: this natural compound freshening seasoning is by comprising the steps
Method prepares: seafood decoction is placed in there-necked flask, directional enzymatic, hydrolysis temperature 50-70 DEG C, enters under the conditions of natural pH
Row enzymolysis, is warming up to 80-100 DEG C of enzyme denaturing 10min after enzymolysis 5-10h, prepare natural seafood enzymolysis solution, then according to percent mass
Ratio takes natural seafood enzymolysis solution: 79-90%；Glucose: 0.1-3%；White sugar: 0.5-2%；Radix orixae japonicae: 0.1-5%；Half Guang
Propylhomoserin: 0.1-1%；Cooking wine: 1-10%, reaction temperature is 100 DEG C, and the response time is 1h, carries out gentle raw fragrant Maillard reaction,
The constituent mass percentage ratio sum of Maillard reaction is 100%, and reactant liquor is concentrated in vacuo, and stops when solid content 15-20%
Only concentrating, obtain concentrated solution, add the cyclodextrin of concentrated solution quality 0.1-10%, the arabic gum of concentrated solution quality 0.1-10% is
Wall material carries out molecule embedding, prepares natural compound freshening seasoning through emulsifying, homogenizing, low temperature spheronization technique.
A kind of natural compound freshening seasoning, it is characterised in that: described seafood decoction is scallop
The decoction after a kind of or both combination of the above processing in shirt rim, Concha Ostreae, Carnis Mactrae.
A kind of natural compound freshening seasoning, it is characterised in that: the acquisition of described seafood decoction
Method, comprise the steps: to be shelled by Concha Ostreae when Carnis Mactrae, Concha Ostreae, scallop pretreatment, Carnis Mactrae, scallop body clean after respectively by
Mass ratio 2:l adds water after steaming and decocting 20min, by Carnis ostreae, Carnis Mactrae meat, scallop body take out, then by gained Concha Ostreae juice, clam juice,
Scallop juice, obtains seafood decoction after being mixed by 100 mesh filter screens respectively.
A kind of natural compound freshening seasoning, it is characterised in that: described seafood decoction pacemaker enzyme
Solving the enzyme selected is the flavor protease accounting for seafood decoction quality 0.01-0.1%, accounts for the glutamine of its quality 0.01-0.1%
Transaminase, and account for the nuclease of its quality 0.01-0.1%.
5. the preparation method of a natural compound freshening seasoning, it is characterised in that: comprise the steps: that seafood decoction is placed in three
In mouth flask, directional enzymatic, hydrolysis temperature 50-70 DEG C, under the conditions of natural pH, carry out enzymolysis, after enzymolysis 5-10h, be warming up to 80-
100 DEG C of enzyme denaturing 10min, prepare natural seafood enzymolysis solution, then according to mass percent takes natural seafood enzymolysis solution: 79-90%；
Glucose: 0.1-3%；White sugar: 0.5-2%；Radix orixae japonicae: 0.1-5%；Cysteine: 0.1-1%；Cooking wine: 1-10%, instead
Answering temperature is 100 DEG C, and the response time is 1h, carries out gentle raw fragrant Maillard reaction, the constituent mass percentage ratio of Maillard reaction
Sum is 100%, and reactant liquor is concentrated in vacuo, and stops when solid content 15-20% concentrating, obtains concentrated solution, adds concentrated solution
The cyclodextrin of quality 0.1-10%, the arabic gum of concentrated solution quality 0.1-10% is that wall material carries out molecule embedding, through emulsifying, all
Matter, low temperature spheronization technique prepare natural compound freshening seasoning.
A kind of preparation method of natural compound freshening seasoning, it is characterised in that: described seafood
Decoction is the decoction after a kind of or both the combination of the above processing in scallop body, Concha Ostreae, Carnis Mactrae.
A kind of preparation method of natural compound freshening seasoning, it is characterised in that: described seafood
The preparation method of decoction, comprises the steps: to be shelled by Concha Ostreae when Carnis Mactrae, Concha Ostreae, scallop pretreatment, Carnis Mactrae, scallop body are washed
After 2:1 the most in mass ratio adds water steaming and decocting 20min after Jing, Carnis ostreae, Carnis Mactrae meat, scallop body are taken out (stay and use it for anything else), then
By gained Concha Ostreae juice, clam juice, scallop juice, after being mixed by 100 mesh filter screens respectively, obtain seafood decoction.
A kind of preparation method of natural compound freshening seasoning, it is characterised in that: described seafood
The enzyme that decoction directional enzymatic is selected is the flavor protease accounting for seafood decoction quality 0.01-0.1%, accounts for its quality 0.01-0.1%
Glutamine transaminage, and account for the nuclease of its quality 0.01-0.1%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107772413A (en) * | 2017-10-12 | 2018-03-09 | 天津春发生物科技集团有限公司 | A kind of natural sea band chop flavor Gly-His-Lys and preparation method thereof |
| CN108936529A (en) * | 2018-09-28 | 2018-12-07 | 威海长青海洋科技股份有限公司 | A kind of preparation method of natural fresh adding abalone powder |
| CN109567116A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of preparation method of compound seasoner |
| CN110547439A (en) * | 2019-09-29 | 2019-12-10 | 广东雅道生物科技有限公司 | Oyster juice and compound preparation method based on low-salt fermentation process |
| CN110547437A (en) * | 2018-05-30 | 2019-12-10 | 渤海大学 | Nutritional seafood seasoning and preparation method thereof |
| CN113907316A (en) * | 2021-10-27 | 2022-01-11 | 福建正味生物科技有限公司 | Plant modifier and preparation method thereof |
| CN114698821A (en) * | 2022-04-13 | 2022-07-05 | 大连工业大学 | Preparation method and product of mussel flavor enhancer |
| CN115918883A (en) * | 2022-12-19 | 2023-04-07 | 大连工业大学 | Salty and fresh-increasing egg white hydrolysate and preparation method and application thereof |
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| CN110547439A (en) * | 2019-09-29 | 2019-12-10 | 广东雅道生物科技有限公司 | Oyster juice and compound preparation method based on low-salt fermentation process |
| CN113907316A (en) * | 2021-10-27 | 2022-01-11 | 福建正味生物科技有限公司 | Plant modifier and preparation method thereof |
| CN114698821A (en) * | 2022-04-13 | 2022-07-05 | 大连工业大学 | Preparation method and product of mussel flavor enhancer |
| CN115918883A (en) * | 2022-12-19 | 2023-04-07 | 大连工业大学 | Salty and fresh-increasing egg white hydrolysate and preparation method and application thereof |
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