CN106722694A - seafood solid seasoning and preparation method thereof - Google Patents
seafood solid seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN106722694A CN106722694A CN201611054333.8A CN201611054333A CN106722694A CN 106722694 A CN106722694 A CN 106722694A CN 201611054333 A CN201611054333 A CN 201611054333A CN 106722694 A CN106722694 A CN 106722694A
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- Prior art keywords
- parts
- seafood
- powder
- mesh
- solid seasoning
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 239000007787 solid Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 35
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 241000962514 Alosa chrysochloris Species 0.000 claims abstract description 9
- 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
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 238000005469 granulation Methods 0.000 claims abstract description 8
- 230000003179 granulation Effects 0.000 claims abstract description 8
- 235000015170 shellfish Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 229940099112 cornstarch Drugs 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 11
- 238000012216 screening Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- -1 I+G Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 239000000284 extract Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 150000003384 small molecules Chemical class 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 6
- 235000013330 chicken meat Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of seafood solid seasoning and preparation method thereof, raw material composition is by weight：5 40 parts of edible salt, 5 40 parts of monosodium glutamate, 5 20 parts of cornstarch, 3 10 parts of white granulated sugar, 3 10 parts of glucose, 15 parts of I+G, 15 parts of yeast extract, 15 parts of mushroom powder, 1 15 parts of seafood powder, 15 parts of skipjack meal, 5 15 parts of water.First edible salt, monosodium glutamate and white granulated sugar are crushed, is then stirred together with other raw materials, be then placed on after granulation, dry sterilization, dry sterilization in vibrated fluidized bed and lowered the temperature, sieve dried seafood solid seasoning.Seafood solid seasoning rich in taste of the invention, sea food flavor is strong, but has no other miscellaneous tastes such as shrimp, shellfish taste during culinary art, does not interfere with dish taste in itself；The addition of the small-molecule starting materials such as taste compound shrimp med, shrimp powder, Bei Fen, crab meat powder and all kinds of seafood extracts, it is easy to which human consumption absorbs, and is a kind of flavouring highly beneficial to health；Manufacturing process is simple, abundant raw material.
Description
Technical field
The present invention relates to field of seasoning, more particularly to a kind of seafood solid seasoning and preparation method thereof.
Background technology
The fresh product species of China's increasing is various, but the first generation delicate flavour that ordinary consumer is still succeeded in developing with 20 beginnings of the century
Agent --- based on monosodium glutamate.But with the raising of people's level, common tasty agents can not meet the demand of people, until 20
The nineties in century, the appearance of chickens' extract revolutionizes understanding of the consumer to compound seasoner.Although simply short by more than ten
Year, but chickens' extract enters huge numbers of families at a terrific speed, and especially in big and medium-sized cities, consumer has to the understanding of chickens' extract
Raising quickly, quite a few young man has got used to chicken bouillon product.
In recent years, Mrs's pleasure had invented the fresh of vegetable again.The fresh of vegetable is that delicate flavour is more rich in 8 kinds of healthy monosodium glutamates of fresh vegetables
It is compound plentiful；Completely the same with monosodium glutamate but fresher than monosodium glutamate many of the fresh eating method of vegetable, can add, not dry at any time.
New varieties are introduce on after another in the market complex flavor, such as taste it is good U.S. soup stock, the happy soup stock of family, 18.In addition, compound seasoning
Product also more focus on nutrient laden while local flavor diversification is pursued, and such as using the chickens' extract of pure chicken meal production, are processed with pigeon meat
Dove essence, using the somatose of the productions such as beef and powdered beef, using the seafood of the processing such as compound seafood raw material fish, shrimp, crab
Essence etc..Also to make soy sauce or acid hydrolyzed vegetable protein baste is primary raw material, it is aided with edible salt, granulated sugar, Bei Fen, fish
The liquid quelite that the compositions such as powder, shrimp med, crab meat and spice are processed into.
The content of the invention
It is an object of the invention to provide a kind of with the strong solid flavor of sea food flavor such as shrimp taste, shellfish taste, crab meat taste
Material and preparation method.
The technical scheme that is used to achieve the above object of the present invention is：A kind of seafood solid seasoning, raw material composition is pressed
Parts by weight are：Edible salt 5-40 parts, monosodium glutamate 5-40 parts, cornstarch 5-20 parts, white granulated sugar 3-10 parts, glucose 3-10 parts, I
+ G 1-5 parts, yeast extract 1-5 parts, mushroom powder 1-5 parts, 1-15 parts, skipjack meal 1-5 parts, water 5-15 parts of seafood powder.
The seafood powder be shellfish powder, shrimp med and crab meat powder in one or more.
The preparation method of above-mentioned seafood solid seasoning, comprises the following steps：
A, first the edible salt of above-mentioned number, monosodium glutamate and white granulated sugar pulverizer crushed one by one；Then with the corn of above-mentioned number
Starch, white granulated sugar, glucose, I+G, yeast extract, mushroom powder, seafood powder, skipjack meal, water load homogenizer together
In, stir 2min-5min；
B, granulation：The material that will be stirred is granulated in being fitted into comminutor, and the sieve number of comminutor is 12-16 mesh；
C, dry sterilization：Material after granulation keeps more than 2min in vibrated fluidized bed, is dried sterilizing；
It is placed in vibrated fluidized bed after d, dry sterilization, is lowered the temperature；
E, screening：Dried seafood solid seasoning is sieved with stainless steel vibratory sieve, vibratory sieve upper strata mesh number is 12 mesh, under
Layer is 40 mesh, and intermediate material is finished product, the fine powder below lump and 40 mesh more than 12 mesh, as offal treatment.
In the step a, edible salt, monosodium glutamate and white granulated sugar pulverizer are ground into 80 mesh one by one.
Seafood solid seasoning of the invention has advantages below：Rich in taste, sea food flavor is strong, but during culinary art, and
Without other miscellaneous tastes such as shrimp, shellfish taste, dish taste in itself is not interfered with；Taste compound shrimp med, shrimp powder, Bei Fen, crab meat powder and
The addition of the small-molecule starting materials such as all kinds of seafood extracts, it is easy to which human consumption absorbs, and is a kind of highly beneficial to health
Flavouring；Manufacturing process is simple, and raw material resources are enriched.
Specific embodiment
A kind of seafood solid seasoning, raw material is constituted by weight：Edible salt 5-40 parts, monosodium glutamate 5-40 parts, corn forms sediment
Powder 5-20 parts, white granulated sugar 3-10 parts, glucose 3-10 parts, I+G 1-5 parts, yeast extract 1-5 parts, mushroom powder 1-5 parts, Bei Fen
1-5 parts, shrimp med 1-5 parts, 1-5 parts, skipjack meal 1-5 parts, water 5-15 parts of crab meat powder.
Above-mentioned shellfish powder, shrimp med and crab meat powder can select wherein one or more.Edible salt, white granulated sugar and monosodium glutamate are one by one
60-90 mesh, preferably 80 mesh are ground into pulverizer.
Preparation flow is：Supplementary material examination, crushing, mixing, granulation, dry sterilization, screening, packaging, storage.
Embodiment one：By weight, 20 parts of edible salt, 5 parts of white granulated sugar, 40 parts of monosodium glutamate, are ground into 80 with pulverizer one by one
Mesh；3 parts of glucose, 12 parts of cornstarch, 1 part of I+G, 1 part of yeast extract, 1 part of skipjack meal, 1 part of mushroom powder, 2 parts of shrimp med,
6 parts of 3 parts of crab meat and water.
Preparation method is as follows：Above-mentioned raw materials stir 5min in being fully enclosed mixer；Granulation：The material that will be stirred loads
Granulated in comminutor, sieve number is 12-16 mesh；Dry sterilization：To refer to seafood solid seasoning finished product sense organ, physics and chemistry
It is marked with and microbiological indicator reaches standard requirement, the material after granulation keeps more than 2min in vibrated fluidized bed, is dried
Sterilizing；It is placed in vibrated fluidized bed after dry sterilization, is lowered the temperature；Dried seafood solid seasoning is shaken with stainless steel
Dynamic sieve screening, vibratory sieve upper strata mesh number is 12 mesh, and lower floor is 40 mesh；Intermediate material is finished product, more than 12 mesh lump and
Fine powder below 40 mesh, as offal treatment；After screening into seafood solid seasoning packing machine packaging go forward side by side row metal
Detection, warehousing after passing.
Embodiment two：25 parts of edible salt, 13 parts of white granulated sugar, 35 parts of monosodium glutamate, are ground into 80 with pulverizer one by one by weight
Mesh；Then by 3 parts of glucose, 8 parts of cornstarch, 1 part of I+G, 1 part of yeast extract, 1 part of skipjack meal, 1 part of mushroom powder, Bei Fen
3 parts, 3 parts of crab meat powder, 6 parts of water, above-mentioned raw materials stir 5min in being fully enclosed mixer；Then using the preparation side of embodiment one
Method is prepared.
Embodiment three：35 parts of edible salt, 10 parts of white granulated sugar, 30 parts of monosodium glutamate, are ground into 80 with pulverizer one by one by weight
Mesh；Then by 4 parts of glucose, 7 parts of cornstarch, 3 parts of I+G, 1 part of yeast extract, 2 parts of skipjack meal, 1 part of mushroom powder, shrimp med
3 parts, 3 parts of shellfish powder, 3 parts of crab meat powder, 6 parts of water, above-mentioned raw materials stir 5min in being fully enclosed mixer；Then embodiment one is used
Preparation method be prepared.
The present invention is described by embodiment, and those skilled in the art know, is not departing from spirit of the invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in religion of the invention
Lead down, these features and embodiment can be modified to adapt to particular situation and material without departing from essence of the invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, and falls with claims hereof
In the range of embodiment belong to protection scope of the present invention.
Claims (4)
1. a kind of seafood solid seasoning, it is characterised in that：Raw material is constituted：Edible salt 5-40 parts, monosodium glutamate 5-
40 parts, cornstarch 5-20 parts, white granulated sugar 3-10 parts, glucose 3-10 parts, I+G 1-5 parts, yeast extract 1-5 parts, mushroom
Powder 1-5 parts, 1-15 parts, skipjack meal 1-5 parts, water 5-15 parts of seafood powder.
2. a kind of seafood solid seasoning according to claim 1, it is characterised in that：The seafood powder is shellfish powder, shrimp med
With one or more in crab meat powder.
3. the preparation method of the seafood solid seasoning described in the claims, it is characterised in that：Comprise the following steps：
A, first the edible salt of above-mentioned number, monosodium glutamate and white granulated sugar pulverizer crushed one by one；Then with the corn of above-mentioned number
Starch, white granulated sugar, glucose, I+G, yeast extract, mushroom powder, seafood powder, skipjack meal, water load homogenizer together
In, stir 2min-5min；
B, granulation：The material that will be stirred is granulated in being fitted into comminutor, and the sieve number of comminutor is 12-16 mesh；
C, dry sterilization：Material after granulation keeps more than 2min in vibrated fluidized bed, is dried sterilizing；
It is placed in vibrated fluidized bed after d, dry sterilization, is lowered the temperature；
E, screening：Dried seafood solid seasoning is sieved with stainless steel vibratory sieve, vibratory sieve upper strata mesh number is 12 mesh, under
Layer is 40 mesh, and intermediate material is finished product, the fine powder below lump and 40 mesh more than 12 mesh, as offal treatment.
4. the preparation method of seafood solid seasoning according to claim 3, it is characterised in that：In the step a, eat
Salt, monosodium glutamate and white granulated sugar pulverizer are ground into 80 mesh one by one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611054333.8A CN106722694A (en) | 2016-11-25 | 2016-11-25 | seafood solid seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611054333.8A CN106722694A (en) | 2016-11-25 | 2016-11-25 | seafood solid seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722694A true CN106722694A (en) | 2017-05-31 |
Family
ID=58911381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611054333.8A Pending CN106722694A (en) | 2016-11-25 | 2016-11-25 | seafood solid seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722694A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875021A (en) * | 2017-12-06 | 2019-06-14 | 广东佳隆食品股份有限公司 | A kind of chicken essence flavouring material |
| CN111903949A (en) * | 2020-08-11 | 2020-11-10 | 江苏全盈生物科技有限公司 | Seafood seasoning and preparation method thereof |
| CN113662163A (en) * | 2021-08-26 | 2021-11-19 | 佛山市禾夫食品有限公司 | Salt baked seafood powder with good taste and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194706A (en) * | 2007-12-20 | 2008-06-11 | 郑绍玲 | Seafood flavouring and production method thereof |
| CN102067980A (en) * | 2010-12-14 | 2011-05-25 | 张建明 | Sea shrimp powder and preparation method thereof |
| CN102648760A (en) * | 2011-02-25 | 2012-08-29 | 浙江上品鲜调味品研究院 | Formula of seafood seasoning |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
-
2016
- 2016-11-25 CN CN201611054333.8A patent/CN106722694A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194706A (en) * | 2007-12-20 | 2008-06-11 | 郑绍玲 | Seafood flavouring and production method thereof |
| CN102067980A (en) * | 2010-12-14 | 2011-05-25 | 张建明 | Sea shrimp powder and preparation method thereof |
| CN102648760A (en) * | 2011-02-25 | 2012-08-29 | 浙江上品鲜调味品研究院 | Formula of seafood seasoning |
| CN104686986A (en) * | 2015-03-24 | 2015-06-10 | 于政友 | Seafood compound seasoning and production process thereof |
| CN105231152A (en) * | 2015-10-29 | 2016-01-13 | 大连雅特盐业有限公司 | Seaweed flavor enhancer and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875021A (en) * | 2017-12-06 | 2019-06-14 | 广东佳隆食品股份有限公司 | A kind of chicken essence flavouring material |
| CN111903949A (en) * | 2020-08-11 | 2020-11-10 | 江苏全盈生物科技有限公司 | Seafood seasoning and preparation method thereof |
| CN113662163A (en) * | 2021-08-26 | 2021-11-19 | 佛山市禾夫食品有限公司 | Salt baked seafood powder with good taste and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |