CN107950997A - Sea eel meat tartar sauce and preparation method thereof - Google Patents
Sea eel meat tartar sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107950997A CN107950997A CN201810037994.2A CN201810037994A CN107950997A CN 107950997 A CN107950997 A CN 107950997A CN 201810037994 A CN201810037994 A CN 201810037994A CN 107950997 A CN107950997 A CN 107950997A
- Authority
- CN
- China
- Prior art keywords
- sea eel
- meat
- eel meat
- tartar sauce
- sea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001635206 Conger conger Species 0.000 title claims abstract description 140
- 235000013372 meat Nutrition 0.000 title claims abstract description 139
- 235000015067 sauces Nutrition 0.000 title claims abstract description 71
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000284 extract Substances 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 238000009413 insulation Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000004365 Protease Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000010792 warming Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000019419 proteases Nutrition 0.000 claims description 11
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 239000004471 Glycine Substances 0.000 claims description 8
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 235000018417 cysteine Nutrition 0.000 claims description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 5
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 5
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 5
- 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 description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 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 claims description 2
- 210000000496 pancreas Anatomy 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 125000003630 glycyl group Chemical group [H]N([H])C([H])([H])C(*)=O 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 238000000034 method Methods 0.000 abstract description 11
- 238000006243 chemical reaction Methods 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 101710159104 Flavor peptide Proteins 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 3
- 239000002243 precursor Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000002781 deodorant agent Substances 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- 241000252073 Anguilliformes Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000252087 Anguilla japonica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000207901 Cuscuta Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000220287 Sedum rubrotinctum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 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 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940098330 gamma linoleic acid Drugs 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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 invention discloses a kind of sea eel meat tartar sauce and preparation method thereof, which includes the components such as sea eel meat extract, soy sauce, white granulated sugar, yeast extract, converted starch and spice.The sea eel meat extract of the present invention, dissolves the fishy smell material in sea eel meat by ethanol solution first, and is volatilized by heating, so as to achieve the purpose that deodorization cleans；Then the flavor peptide in sea eel meat albumen is discharged by controlled enzymatic hydrolysis technology, improves the delicate flavour intensity of sea eel meat, and provide good Maillard reaction precursor；The meat-like flavor and voluptuousness intensity of sea eel meat are further lifted by Maillard reaction；Significantly improve the flavor quality of sea eel meat.The sea eel meat deodorant of the present invention, enzymolysis and Maillard reaction life it is fragrant it is chromogenic be continuous processing technology, technological operation is simple, and for process without waste, pollution-free, production cost is low.Gained sea eel meat tartar sauce meat flavour is prominent, meat is aromatic strongly fragrant, is high-quality meat flavour flavouring.
Description
Technical field
The invention belongs to field of food, is related to a kind of tartar sauce, and in particular to a kind of sea eel meat tartar sauce and its making side
Method.
Background technology
Jam product has longer production history, it is the warp for primary raw material with beans, wheat flour, seafood, fruits and vegetables, meat etc.
Cross and process and manufactured paste flavouring.China it is relatively popular have soya sauce, sweet fermented flour sauce, Salt black bean and thick broad-bean sauce etc..
As people are growing to demand constantly change and the cooking skill of taste, the making of sauce is in Composite
Development trend, has gradually formed industrialization direction.Compound sauce products grew up in recent years, were with beans sauce, face
Sauce is base-material, with the addition of the food auxiliary material with flavour or alimentary health-care function, such as pure natural organic food or is had
The nutriment of healthcare function and the sauce based food being mixed.Extensive welcome has been obtained in industry is cooked, and then more
Sauce products occur commercially；Such as chocolate cream, meat pulp, sea food flavor sauce, peanut butter, fruit and vegetable sauce and other modulation
Sauce class, and have developed many new types per a kind of product.Meat sauce products have beef paste, spiced hot beef sauce, pickles sheep
Meat pulp, venison sauce etc..Multiple full vegetables taste is numerous, and nutritive value is high, is easy to preserve and eats, before having good market
Scape.Meat flavour tartar sauce on the market is based on terricole meat pulp at present, and marine products and aquatic product meat pulp are because it is with extremely heavy raw meat
Taste and produce and sell limited.
Sea eel, also known as Cuscuta japonicoa, white eel etc..Life habit is unique, is more common in the waters that seawater has a common boundary with river water, and taste is fresh
U.S., it is full of nutrition.Containing abundant high-quality protein in japanese eel skin and meat, its content is even above common on the dining tables such as pig, ox, chicken
Meat, and amino acid is balanced, and wherein essential amino acid is up to 40%.Meanwhile fatty acid species enrich in sea eel, including Pork and beans
Cool acid, EPA, DHA, gamma-linoleic acid etc., these components all have higher nutritive value and physiological activity, wherein EPA and DHA
Essential fatty acid, EPA can reducing blood lipid, antithrombotic；DHA accounts for critical role in human brain, has and promotes intelligence
The effect of development.In addition, sea eel maintains prominent contribution, such as vitamin B also containing abundant vitamin to eyesight1No
It is only capable of the digestion for promoting body to food, moreover it is possible to promote the growth of body.The content of sea eel mineral is also extremely abundant, such as
The calcium contained in 100g roast eels is 5-14 times of equal poultry meat, and Zn content is 2 times of chicken, and Se content is 3 times of thin pork.
China has become the most country of cultivation sea eel quantity at present, but based on live eel outlet and sea eel roughing.Closely
Nian Lai, with the development of society and the progress of science and technology, deep processed product is more and more diversified, but the processing of aquatic products rate in China is still
So allow of no optimist, less than the 15% of developed country.Therefore intensive processing is carried out to sea eel, develops the new production with multiple functions
Product, can not only improve the utilization rate of low value protein resource, improve added value, can also expand its application range, have important meaning
Justice.
Biological enzyme formulation is efficient since reaction condition is gentle, and can not only using biological enzyme formulation processing protein raw materials
Biologically active functional oligopeptides are obtained, or even can preferably improve the flavor of lifting product.Therefore, zymolysis technique into
For modern food industry effective recycling, the effective means of expansion food proteins.
The content of the invention
The present invention primary and foremost purpose be to provide a kind of sea eel meat tartar sauce, emphatically remove sea eel meat fishy smell.
Another object of the present invention is to provide the production method of above-mentioned sea eel meat tartar sauce.
The purpose of the present invention is achieved through the following technical solutions：
A kind of sea eel meat tartar sauce, includes the component of following mass percent：
The sea eel meat extract, is made by following steps：
Sea eel adopts meat, and rubbing obtains sea eel meat mincing；98% (V/V) ethanol of its quality 8-12% is added into sea eel meat mincing
Solution, insulated and stirred 20-40 minutes at 80-90 DEG C；Water is added, is cooled to less than 50 DEG C, protease is added, in 50-65
When insulation hydrolysis 8-10 is small at DEG C, then adds single amino acid and reduced sugar stirs evenly, be warming up to 90-100 DEG C of insulation and stir
Mix 1.5-2.5 it is small when；Then 70-80 DEG C is cooled to, filtering, filtrate is 35-40% (W/ through being concentrated in vacuo to solid content
V), sea eel meat extract is obtained；
The protease, additive amount are the 0.2-0.5% of sea eel meat mincing quality；The protease is by papain
Formed with trypsase, wherein the mass ratio of papain and trypsase is (1-3):1；
The single amino acid, additive amount are the 0.4-0.8% of sea eel meat mincing quality；The single amino acid is by half
Cystine and glycine composition, wherein the mass ratio of cysteine and glycine is (1-5):1；
The reduced sugar, additive amount are the 0.6-1.6% of sea eel meat mincing quality；The reduced sugar is glucose, wood
One or more of sugar or ribose；
The addition water, is preferably added to the water of 1.0-1.5 times of sea eel meat mincing quality；
The filtering is preferably filtered with 80-100 mesh vibrating screen.
The spice is one or more of star aniseed powder, cinnamomi cortex pulveratus, fennel powder, white pepper powder or garlic powder.
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
Sea eel meat extract, soy sauce, white granulated sugar, yeast extract, converted starch, spice and water are mixed, stirring rises
Temperature sterilizes to 90-95 DEG C of insulation 20-40min, and bottling, then keeps the temperature 30min two-stage sterilizations at 85 DEG C, after being cooled to room temperature
To sea eel meat tartar sauce.
The present invention is had the following advantages relative to the prior art and effect：
(1) sea eel meat extract of the invention, dissolves the fishy smell material in sea eel meat by ethanol solution first, and passes through
Heating volatilization, so as to achieve the purpose that deodorization cleans；Then released by controlled enzymatic hydrolysis technology (limiting enzyme preparation and enzymatic hydrolysis condition)
The flavor peptide in sea eel meat albumen is put, improves the delicate flavour intensity of sea eel meat, and good Maillard reaction precursor is provided；Pass through
Maillard reaction further lifts the meat-like flavor and voluptuousness intensity of sea eel meat；Significantly improve the flavor quality of sea eel meat.
(2) sea eel meat deodorant of the invention, enzymolysis and Maillard reaction life it is fragrant it is chromogenic be continuous processing technology, technological operation
Simply, process without waste, it is pollution-free, production cost is low.Gained sea eel meat tartar sauce meat flavour is prominent, meat is aromatic strongly fragrant, is choice meat
Taste flavouring.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
In following embodiment, sea eel tartar sauce method for evaluating quality and standard are as follows：
Subjective appreciation group is formed by 10 valuation officers, and group member must not drink smoking before evaluation in 12h, must not eat
With foods such as pungent stimulations, after often evaluating a sample, gargled with pure water, lower a sample can be evaluated in 10min rears.
The sea eel tartar sauce of 100g embodiments and comparative example is taken respectively, and it is right according to table 1 to form sensory evaluation group by 10 people
Its flavor carries out sensory evaluation, is averaged the final score being allocated as group experiment.
1 sea eel tartar sauce sensory assessment standard of table
Embodiment 1
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward 98% ethanol solution that its quality 12% is added in sea eel meat mincing, insulated and stirred 20 minutes at 90 DEG C；Add
Enter the water of 1.5 times of sea eel meat mincing, be cooled to 50 DEG C, add 0.2% papain of sea eel meat mincing quality and 0.2% trypsase
When insulation hydrolysis 10 is small at 50 DEG C, 0.3% cysteine of sea eel meat mincing quality, 0.3% glycine and 0.6% core are then added
Sugar be warming up to 100 DEG C of insulated and stirreds 1.5 it is small when；Then it is cooled to 80 DEG C to filter through vibrating screen (100 mesh), filtrate is through being concentrated in vacuo
To solid content 40% (W/V), sea eel meat extract is obtained.
(3) 650kg sea eels meat extract, 100kg soy sauce, 60kg white granulated sugars, 15kg yeast extracts, 8kg denaturation are formed sediment
Powder, 3kg spices and 164kg water add blend tank, stirring insulation 20min sterilizings, bottling, at 85 DEG C after stirring is warming up to 95 DEG C
Lower insulation 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 1.
1 sensory evaluation of sea eel tartar sauce is shown in Table 2.
Embodiment 2
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward 98% ethanol solution that its quality 8% is added in sea eel meat mincing, insulated and stirred 40 minutes at 80 DEG C；Add
Enter the water of 1 times of sea eel meat mincing, be cooled to 50 DEG C, add 0.3% papain of sea eel meat mincing quality and 0.1% trypsase exists
When insulation hydrolysis 8 is small at 60 DEG C, 0.5% cysteine of sea eel meat mincing quality, 0.1% glycine and 1.0% xylose are then added
Be warming up to 90 DEG C of insulated and stirreds 2.5 it is small when；Then it is cooled to 70 DEG C to filter through vibrating screen (100 mesh), filtrate is through being concentrated in vacuo to
Solid content 30% (W/V), obtains sea eel meat extract.
(3) by 800kg sea eels meat extract, 50kg soy sauce, 50kg white granulated sugars, 5kg yeast extracts, 5kg converted starches,
1kg spices and 89kg water add blend tank, and stirring insulation 40min sterilizings after stirring is warming up to 90 DEG C, bottling, is protected at 85 DEG C
Warm 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 2.
2 sensory evaluation of sea eel tartar sauce is shown in Table 2.
Embodiment 3
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward 98% ethanol solution that its quality 10% is added in sea eel meat mincing, insulated and stirred 30 minutes at 85 DEG C；Add
Enter the water of 1.3 times of sea eel meat mincing, be cooled to 50 DEG C, add 0.3% papain of sea eel meat mincing quality and 0.2% trypsase
When insulation hydrolysis 9 is small at 55 DEG C, 0.6% cysteine of sea eel meat mincing quality, 0.2% glycine and 1.6% Portugal are then added
Grape sugar be warming up to 95 DEG C of insulated and stirreds 2 it is small when；Then it is cooled to 75 DEG C to filter through vibrating screen (80 mesh), filtrate is through being concentrated in vacuo to
Solid content 35% (W/V), obtains sea eel meat extract.
(3) 500kg sea eels meat extract, 150kg soy sauce, 80kg white granulated sugars, 20kg yeast extracts, 20kg denaturation are formed sediment
Powder, 5kg spices and 225kg water add blend tank, stirring insulation 30min sterilizings, bottling, at 85 DEG C after stirring is warming up to 92 DEG C
Lower insulation 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 3.
3 sensory evaluation of sea eel tartar sauce is shown in Table 2.
Comparative example 1
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward the water that 1.5 times of its quality is added in sea eel meat mincing, 50 DEG C are warming up to, adds the wood of sea eel meat mincing quality 0.2%
Melon protease and 0.2% trypsase kept the temperature at 50 DEG C hydrolysis 10 it is small when, then add 0.3% half Guang ammonia of sea eel meat mincing quality
Acid, 0.3% glycine and 0.6% ribose be warming up to 100 DEG C of insulated and stirreds 1.5 it is small when；Then 80 DEG C are cooled to through vibrating screen
(100 mesh) filters, and filtrate obtains sea eel meat extract through being concentrated in vacuo to solid content 40% (W/V).
(3) 650kg sea eels meat extract, 100kg soy sauce, 60kg white granulated sugars, 15kg yeast extracts, 8kg denaturation are formed sediment
Powder, 3kg spices and 164kg water add blend tank, stirring insulation 20min sterilizings, bottling, at 85 DEG C after stirring is warming up to 95 DEG C
Lower insulation 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 4.
4 sensory evaluation of sea eel tartar sauce is shown in Table 2.
Comparative example 2
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward 98% ethanol solution that its quality 12% is added in sea eel meat mincing, insulated and stirred 20 minutes at 90 DEG C；Add
Enter the water of 1.5 times of sea eel meat mincing, be cooled to 50 DEG C, add 0.2% papain of sea eel meat mincing quality and 0.2% trypsase
When insulation hydrolysis 10 is small at 50 DEG C, then heats to 95 DEG C of insulated and stirred 30min and carry out enzyme deactivation；80 DEG C are cooled to through vibrating screen
(100 mesh) filters, and filtrate obtains sea eel meat extract through being concentrated in vacuo to solid content 40% (W/V).
(3) 650kg sea eels meat extract, 100kg soy sauce, 60kg white granulated sugars, 15kg yeast extracts, 8kg denaturation are formed sediment
Powder, 3kg spices and 164kg water add blend tank, stirring insulation 20min sterilizings, bottling, at 85 DEG C after stirring is warming up to 95 DEG C
Lower insulation 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 5.
5 sensory evaluation of sea eel tartar sauce is shown in Table 2.
Comparative example 3
A kind of production method of sea eel meat tartar sauce, comprises the following steps：
(1) sea eel adopts meat, crosses meat grinder, obtains sea eel meat mincing；
(2) toward 98% ethanol solution that its quality 12% is added in sea eel meat mincing, insulated and stirred 20 minutes at 90 DEG C；Add
Enter the water of 1.5 times of sea eel meat mincing, when insulated and stirred 2 is small at 50 DEG C, then add 0.3% cysteine of sea eel meat mincing quality,
0.3% glycine and 0.6% ribose be warming up to 100 DEG C of insulated and stirreds 1.5 it is small when；Then 80 DEG C are cooled to through vibrating screen (100
Mesh) to filter, filtrate obtains sea eel meat extract through being concentrated in vacuo to solid content 40% (W/V).
(3) 650kg sea eels meat extract, 100kg soy sauce, 60kg white granulated sugars, 15kg yeast extracts, 8kg denaturation are formed sediment
Powder, 3kg spices and 164kg water add blend tank, stirring insulation 20min sterilizings, bottling, at 85 DEG C after stirring is warming up to 95 DEG C
Lower insulation 30min two-stage sterilizations, storage after then room temperature is water-cooled to less than 40 DEG C, obtain sea eel meat tartar sauce 6.
6 sensory evaluation of sea eel tartar sauce is shown in Table 2.
2 sea eel tartar sauce Analyses Methods for Sensory Evaluation Results of table
It can be found by table 2, the sea eel tartar sauce (i.e. sea eel tartar sauce 1~3) prepared using the method for the present invention, fishy smell is small,
Delicate flavour protrude, paste flavor dark reddish brown is tempting, and global tissue uniformity, moderate viscosity, without layering, be high-quality season sauce.
4 fishy smell of sea eel tartar sauce is larger (10 points), the difference of itself and embodiment (sea eel tartar sauce 1~3) preparation process exist
In do not use 98% ethanol solution to sea eel meat carry out defishying；The sauce taste dark reddish brown score of sea eel tartar sauce 5 is relatively low, is different from
Embodiment technique is not carry out the U.S. fragrant chromogenic processing of ladd life to sea eel enzymolysis product；The delicate flavour score of sea eel tartar sauce 6 is only
For 2, and sense organ tissue is scored at 5, and what it is different from embodiment technique is not carry out enzymolysis processing to sea eel meat.
It follows that being handled in the method for the present invention using 98% ethanol solution agitating and heating, sea eel meat can be preferably removed
Fishy smell, the fishy smell material being primarily due in alcohol soluble sea eel, is then volatilized by heating, can effectively remove sea eel meat
The miscellaneous taste of raw meat.Enzymolysis processing is carried out to sea eel meat by adding protease, on the one hand the sea eel meat albumen of macromolecular can be degraded to
The flavor peptide of small molecule, improves the delicate flavour intensity and plumpness of product, and provides good reacting precursor thing for Maillard reaction；
On the other hand product particle sense can be reduced, makes product tissue uniformity, moderate viscosity, stability good.Add amino acid and go back
Raw sugar (xylose, ribose and glucose etc.) and sea eel enzymolysis product (peptide and amino acid) common thermal response, can produce preferable sauce
Fragrance and tempting dark reddish brown.In addition, ethanol solution is jointly processed by playing with Maillard reaction preferably removes raw meat effect, this is also
Although sea eel tartar sauce 5 is using ethanol solution defishying, without the fragrant chromogenic reaction of U.S. ladd life, its fishy smell score still reaches
3 the reason for.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of sea eel meat tartar sauce, it is characterised in that include the component of following mass percent：
The sea eel meat extract, is made by following steps：
Sea eel adopts meat, and rubbing obtains sea eel meat mincing；98% (V/V) ethanol that its quality 8-12% is added into sea eel meat mincing is molten
Liquid, insulated and stirred 20-40 minutes at 80-90 DEG C；Water is added, is cooled to less than 50 DEG C, protease is added, at 50-65 DEG C
When lower insulation hydrolysis 8-10 is small, then adds single amino acid and reduced sugar and stir evenly, be warming up to 90-100 DEG C of insulated and stirred
When 1.5-2.5 is small；Then 70-80 DEG C is cooled to, filtering, filtrate is 35-40% (W/V) through being concentrated in vacuo to solid content,
Obtain sea eel meat extract.
2. sea eel meat tartar sauce according to claim 1, it is characterised in that：The protease, additive amount are broken for sea eel
The 0.2-0.5% of meat quality.
3. sea eel meat tartar sauce according to claim 1, it is characterised in that：The protease is by papain and pancreas
Protease forms.
4. sea eel meat tartar sauce according to claim 1, it is characterised in that：The protease is by papain and pancreas
Protease (1-3) in mass ratio:1 composition.
5. sea eel meat tartar sauce according to claim 1, it is characterised in that：The single amino acid, additive amount are eel
The 0.4-0.8% of fish flakes quality.
6. sea eel meat tartar sauce according to claim 1, it is characterised in that：The single amino acid by cysteine and
Glycine forms.
7. sea eel meat tartar sauce according to claim 1, it is characterised in that：The single amino acid by cysteine and
Glycine (1-5) in mass ratio:1 composition.
8. sea eel meat tartar sauce according to claim 1, it is characterised in that：The reduced sugar, additive amount are broken for sea eel
The 0.6-1.6% of meat quality.
9. sea eel meat tartar sauce according to claim 1, it is characterised in that：The reduced sugar for glucose, xylose or
One or more of ribose.
10. a kind of production method of sea eel meat tartar sauce, it is characterised in that comprise the following steps：
Sea eel meat extract, soy sauce, white granulated sugar, yeast extract, converted starch, spice and water are mixed, stirring is warming up to
90-95 DEG C of insulation 20-40min sterilizing, bottling, 30min two-stage sterilizations are kept the temperature at 85 DEG C, sea eel is obtained after being cooled to room temperature
Meat tartar sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810037994.2A CN107950997A (en) | 2018-01-16 | 2018-01-16 | Sea eel meat tartar sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810037994.2A CN107950997A (en) | 2018-01-16 | 2018-01-16 | Sea eel meat tartar sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950997A true CN107950997A (en) | 2018-04-24 |
Family
ID=61955839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810037994.2A Pending CN107950997A (en) | 2018-01-16 | 2018-01-16 | Sea eel meat tartar sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950997A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329025A (en) * | 2020-03-13 | 2020-06-26 | 五邑大学 | Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce |
| JP2021510531A (en) * | 2018-01-16 | 2021-04-30 | 江門市江戸泉食品有限公司 | Eel soy sauce and its manufacturing method |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6342667A (en) * | 1986-08-06 | 1988-02-23 | Nissin Food Prod Co Ltd | Deodorization of meat |
| CN101869172A (en) * | 2010-06-13 | 2010-10-27 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN102308971A (en) * | 2011-08-02 | 2012-01-11 | 福建农林大学 | Method for preparing eel sauce with stewing enzymatic hydrolysis |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| JP2015223080A (en) * | 2014-05-24 | 2015-12-14 | 格 寺嶋 | Food product having flavor of eel broiled in soy-based sauces |
| CN105707821A (en) * | 2016-01-29 | 2016-06-29 | 长乐聚泉食品有限公司 | Roasted eel seasoning juice and preparation method thereof |
| CN105707827A (en) * | 2016-03-16 | 2016-06-29 | 淮海工学院 | Preparation method of flathead fish seasoning |
| CN105942457A (en) * | 2016-04-28 | 2016-09-21 | 吴秋菊 | Eel sauce and preparation method thereof |
| CN107198148A (en) * | 2017-06-08 | 2017-09-26 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
-
2018
- 2018-01-16 CN CN201810037994.2A patent/CN107950997A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6342667A (en) * | 1986-08-06 | 1988-02-23 | Nissin Food Prod Co Ltd | Deodorization of meat |
| CN101869172A (en) * | 2010-06-13 | 2010-10-27 | 福州乾龙生物科技有限公司 | Production method of active eel peptide |
| CN102308971A (en) * | 2011-08-02 | 2012-01-11 | 福建农林大学 | Method for preparing eel sauce with stewing enzymatic hydrolysis |
| CN102511779A (en) * | 2012-01-13 | 2012-06-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN102648743A (en) * | 2012-04-12 | 2012-08-29 | 中国科学院南海海洋研究所 | Method for removing and inhibiting fishy smell of aquatic animal enzymatic hydrolysate |
| CN102726700A (en) * | 2012-07-12 | 2012-10-17 | 集美大学 | Method for preparing fish flavor nutritional condiment |
| JP2015223080A (en) * | 2014-05-24 | 2015-12-14 | 格 寺嶋 | Food product having flavor of eel broiled in soy-based sauces |
| CN105707821A (en) * | 2016-01-29 | 2016-06-29 | 长乐聚泉食品有限公司 | Roasted eel seasoning juice and preparation method thereof |
| CN105707827A (en) * | 2016-03-16 | 2016-06-29 | 淮海工学院 | Preparation method of flathead fish seasoning |
| CN105942457A (en) * | 2016-04-28 | 2016-09-21 | 吴秋菊 | Eel sauce and preparation method thereof |
| CN107198148A (en) * | 2017-06-08 | 2017-09-26 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
Non-Patent Citations (2)
| Title |
|---|
| 张鹏 等: "利用低值鳗鱼骨开发鳗鱼提取物的研究", 《食品科技》 * |
| 梁惠风: "《《黄帝内经》和《本草纲目》中的女人养生药膳速查全书》", 31 December 2013, 北京：金盾出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021510531A (en) * | 2018-01-16 | 2021-04-30 | 江門市江戸泉食品有限公司 | Eel soy sauce and its manufacturing method |
| JP6990942B2 (en) | 2018-01-16 | 2022-01-12 | 江門市江戸泉食品有限公司 | How to make eel soy sauce |
| CN111329025A (en) * | 2020-03-13 | 2020-06-26 | 五邑大学 | Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce |
| WO2021179472A1 (en) * | 2020-03-13 | 2021-09-16 | 五邑大学 | Preparation method for eel polypeptide flavor extract, ell polypeptide flavor extract, and eel sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495531B (en) | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof | |
| EP3407737B1 (en) | A process for preparing fish bone powder | |
| KR100971010B1 (en) | MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof | |
| JP2000325044A (en) | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd | |
| CN104489614A (en) | A hot and spicy sauce and a preparation method thereof | |
| CN105661474B (en) | Plant animal protein crosslinking recombination gel sauce production method | |
| CN101385526A (en) | Anchovy enzymolysis protein flavouring liquid and preparation method thereof | |
| CN105557944A (en) | Homemade fresh fish paste cookies and making method thereof | |
| CN108936528A (en) | A kind of halogen-fragrant crawfish flavor cure and its application method | |
| KR20010057037A (en) | Manufacturing Method for Oyster Sauce | |
| CN106036743A (en) | Sea worm seasoning and manufacturing method thereof | |
| CN101999625B (en) | Solid flavoring and preparation process thereof | |
| CN110301612A (en) | Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology | |
| CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
| CN101361556A (en) | Pork flavouring matter and production method thereof | |
| CN111202231B (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| RU2577133C2 (en) | Protein substrate hydrolysate and method of preparation thereof | |
| JP2008283880A (en) | Fish soy and method for producing the same | |
| CN105876648A (en) | Natto food and preparation method thereof | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN1147242C (en) | Rice paste and its production method | |
| CN104172081B (en) | A kind of chicken taste toppings and its preparation method and application | |
| KR101475901B1 (en) | Method for processing calcium meat using pickled egg and safflower | |
| CN108685041A (en) | A kind of processed meat products and preparation method thereof | |
| CN1115611A (en) | Tasty nutritive sauce and its prodn |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180424 |