CN108077870A - A kind of seafood cassia bark ginger flavoring and preparation method thereof - Google Patents
A kind of seafood cassia bark ginger flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN108077870A CN108077870A CN201611038568.8A CN201611038568A CN108077870A CN 108077870 A CN108077870 A CN 108077870A CN 201611038568 A CN201611038568 A CN 201611038568A CN 108077870 A CN108077870 A CN 108077870A
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- parts
- ginger
- cassia bark
- flavoring
- shrimp shell
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- 244000037364 Cinnamomum aromaticum Species 0.000 title claims abstract description 37
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 title claims abstract description 37
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 37
- 235000008397 ginger Nutrition 0.000 title claims abstract description 37
- 235000014102 seafood Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 36
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 27
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 27
- 235000020637 scallop Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 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 15
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000013614 black pepper Nutrition 0.000 claims abstract description 15
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 15
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 14
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 14
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 14
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 14
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 14
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 14
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 15
- 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 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940088594 vitamin Drugs 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
- 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food Treatment Technology field more particularly to a kind of seafood cassia bark ginger flavorings and preparation method thereof.Seafood cassia bark ginger flavoring, raw material fraction proportioning by weight are as follows：20 30 parts of shrimp shell meal, 10 15 parts of river crab powder, 15 parts of dried scallop, 40 60 parts of cassia bark, 20 30 parts of ginger, 30 50 parts of edible salt, 15 20 parts of glucose, 46 parts of white pepper, 5 10 parts of star aniseed powder, 5 10 parts of soy sauce, 40 60 parts of sodium glutamate, 25 parts of potassium sorbate, 1 part of sodium ascorbate.The present invention selects shrimp shell, river crab and dried scallop to be prepared for major ingredient raw materials such as cassia bark ginger of arranging in pairs or groups, and seafood fragrance is strong, delicious flavour, full of nutrition, and seasoning function is powerful.
Description
Technical field
The invention belongs to food Treatment Technology field more particularly to a kind of seafood cassia bark ginger flavoring and its preparation sides
Method.
Background technology
It says and has enough in the past, present people's living standard improves, and not only to have enough, but also to eat.Color is food
The problem of conduct industry is extremely important, we will study how could make that " taste " is more rich, more plentiful, species is more various, can more expire
Sufficient consumption demand.Under the drive of consumption demand, past simple traditional fermented seasonings oil, salt, sauce, vinegar develop to today
Various, the numerous in variety situation of species, provides not only abundant taste, has also ensured health-nutrition.It reforms and opens up to the outside world more than 30 years
Come, the variation that particularly flavoring occurs in recent years, mainly chemically the variation of natural flavouring is expected in seasoning, from single
Amino acid seasoning to polypeptide extract flavoring variation, from the flavoring of single type to the change of the flavoring of compound type
Change, a variation of industrial flavoring may be moved towards from family's flavoring.
Although existing flavouring energy Titian increases the effect of appetite, existing flavoring lacks nutritional ingredient, causes each
The benefit materials such as kind vitamin lack, and can not meet supplement of the people to benefit materials.Therefore, find a kind of high nutrition, it is low into
This, is suitble to the flavoring of industrialized production, very necessary for the market demand.
The content of the invention
In view of the above-mentioned problems, the present invention provides a kind of seafood cassia bark ginger flavoring and preparation method thereof, this method is real
Preferable with property, nutrition is higher, is suitble to industrialized production.
To achieve these goals, seafood provided by the invention cassia bark ginger flavoring, raw material fraction by weight are matched somebody with somebody
Than as follows：20-30 parts of shrimp shell meal, 10-15 parts of river crab powder, 1-5 parts of dried scallop, 40-60 parts of cassia bark, 20-30 parts of ginger, edible salt
30-50 parts, 15-20 parts of glucose, 4-6 parts of white pepper, 5-10 parts of star aniseed powder, 5-10 parts of soy sauce, 40-60 parts of sodium glutamate, mountain
2-5 parts of potassium sorbate, 1 part of sodium ascorbate.
Preferred seafood cassia bark ginger flavoring, raw material fraction proportioning by weight are as follows.
25-30 parts of shrimp shell meal, 11-14 parts of river crab powder, 2-4 parts of dried scallop, 45-55 parts of cassia bark, 20-30 parts of ginger, edible salt
35-45 parts, 16-19 parts of glucose, 4-6 parts of white pepper, 6-9 parts of star aniseed powder, 6-9 parts of soy sauce, 45-55 parts of sodium glutamate, sorb
Sour potassium 2-4 parts, 1 part of sodium ascorbate.
The preparation method of above-mentioned seafood cassia bark ginger flavoring, including following steps.
Step 1 digests：Shrimp shell, river crab and dried scallop are digested, obtain enzymolysis night；Shrimp shell wherein used in the present invention
For fresh shrimp shell, the river crab used in the present invention is fresh river crab, and the dried scallop used in the present invention is fresh dried scallop.
Step 2 allocates mixture：By above-mentioned major ingredient enzymolysis liquid and cassia bark, ginger, edible salt, glucose, white pepper, eight
Angle powder, soy sauce, sodium glutamate, potassium sorbate, sodium ascorbate are mixed with water, and obtain mixture.
Step 3 boils cooling：30-60min, preferably 45min are boiled into the mixture addition that above-mentioned steps 2 obtain.Afterwards certainly
Right cooling down obtains seafood cassia bark ginger flavoring.
Beneficial effects of the present invention.
The present invention selects shrimp shell, river crab and dried scallop to be prepared for raw materials such as major ingredient collocation cassia bark gingers, seafood fragrance
Strong, delicious flavour, full of nutrition, seasoning function is powerful.Cassia bark ginger can warm strengthening the spleen and stomach, solving toxin of fish and crab and other effects, and not
It is easy to use containing chemical addition agent, it is widely used, is that a kind of healthy, safety obtains flavoring.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1.
Raw material fraction proportioning by weight is as follows：25 parts of shrimp shell meal, 12 parts of river crab powder, 3 parts of dried scallop, 45 parts of cassia bark, ginger 25
Part, 45 parts of edible salt, 18 parts of glucose, 5 parts of white pepper, 7 parts of star aniseed powder, 8 parts of soy sauce, 50 parts of sodium glutamate, potassium sorbate 3
Part, 1 part of sodium ascorbate.
The preparation method of above-mentioned seafood cassia bark ginger flavoring, including following steps.
Step 1 digests：Shrimp shell, river crab and dried scallop are digested, obtain enzymolysis night；Shrimp shell wherein used in the present invention
For fresh shrimp shell, the river crab used in the present invention is fresh river crab, and the dried scallop used in the present invention is fresh dried scallop.
Step 2 allocates mixture：By above-mentioned major ingredient enzymolysis liquid and cassia bark, ginger, edible salt, glucose, white pepper, eight
Angle powder, soy sauce, sodium glutamate, potassium sorbate, sodium ascorbate are mixed with water, and obtain mixture.
Step 3 boils cooling：50min is boiled into the mixture addition that above-mentioned steps 2 obtain,.Temperature fall cools down afterwards
To seafood cassia bark ginger flavoring.
Embodiment 2.
Raw material fraction proportioning by weight is as follows：30 parts of shrimp shell meal, 11 parts of river crab powder, 2 parts of dried scallop, 55 parts of cassia bark, ginger 20
Part, 35 parts of edible salt, 19 parts of glucose, 6 parts of white pepper, 9 parts of star aniseed powder, 6 parts of soy sauce, 55 parts of sodium glutamate, potassium sorbate 4
Part, 1 part of sodium ascorbate.
The preparation method of above-mentioned seafood cassia bark ginger flavoring, including following steps.
Step 1 digests：Shrimp shell, river crab and dried scallop are digested, obtain enzymolysis night；Shrimp shell wherein used in the present invention
For fresh shrimp shell, the river crab used in the present invention is fresh river crab, and the dried scallop used in the present invention is fresh dried scallop.
Step 2 allocates mixture：By above-mentioned major ingredient enzymolysis liquid and cassia bark, ginger, edible salt, glucose, white pepper, eight
Angle powder, soy sauce, sodium glutamate, potassium sorbate, sodium ascorbate are mixed with water, and obtain mixture.
Step 3 boils cooling：45min is boiled into the mixture addition that above-mentioned steps 2 obtain,.Temperature fall cools down afterwards
To seafood cassia bark ginger flavoring.
Embodiment 3.
Seafood cassia bark ginger flavoring, raw material fraction proportioning by weight are as follows：20 parts of shrimp shell meal, 15 parts of river crab powder,
1-5 parts of dried scallop, 40 parts of cassia bark, 20 parts of ginger, 30 parts of edible salt, 15-20 parts of glucose, 4 parts of white pepper, 5 parts of star aniseed powder, soy sauce
10 parts, 40 parts of sodium glutamate, 3 parts of potassium sorbate, 1 part of sodium ascorbate.
The preparation method of seafood cassia bark ginger flavoring, including following steps.
Step 1 digests：Shrimp shell, river crab and dried scallop are digested, obtain enzymolysis night；Shrimp shell wherein used in the present invention
For fresh shrimp shell, the river crab used in the present invention is fresh river crab, and the dried scallop used in the present invention is fresh dried scallop.
Step 2 allocates mixture：By above-mentioned major ingredient enzymolysis liquid and cassia bark, ginger, edible salt, glucose, white pepper, eight
Angle powder, soy sauce, sodium glutamate, potassium sorbate, sodium ascorbate are mixed with water, and obtain mixture.
Step 3 boils cooling：60min is boiled into the mixture addition that above-mentioned steps 2 obtain.Temperature fall cools down afterwards
To seafood cassia bark ginger flavoring.
Claims (5)
1. a kind of seafood cassia bark ginger flavoring, which is characterized in that its raw material fraction proportioning by weight is as follows：Shrimp shell meal 20-
30 parts, 10-15 parts of river crab powder, 1-5 parts of dried scallop, 40-60 parts of cassia bark, 20-30 parts of ginger, 30-50 parts of edible salt, glucose 15-
20 parts, 4-6 parts of white pepper, 5-10 parts of star aniseed powder, 5-10 parts of soy sauce, 40-60 parts of sodium glutamate, 2-5 parts of potassium sorbate, Vitamin C
Sour 1 part of sodium.
2. flavoring as described in claim 1, which is characterized in that its raw material fraction proportioning by weight is as follows：Shrimp shell meal 25-30
Part, 11-14 parts of river crab powder, 2-4 parts of dried scallop, 45-55 parts of cassia bark, 20-30 parts of ginger, 35-45 parts of edible salt, glucose 16-19
Part, 4-6 parts of white pepper, 6-9 parts of star aniseed powder, 6-9 parts of soy sauce, 45-55 parts of sodium glutamate, 2-4 parts of potassium sorbate, sodium ascorbate
1 part.
3. flavoring as described in claim 1, which is characterized in that raw material fraction proportioning by weight is as follows：25 parts of shrimp shell meal, river
12 parts of crab meat, 3 parts of dried scallop, 45 parts of cassia bark, 25 parts of ginger, 45 parts of edible salt, 18 parts of glucose, 5 parts of white pepper, 7 parts of star aniseed powder,
8 parts of soy sauce, 50 parts of sodium glutamate, 3 parts of potassium sorbate, 1 part of sodium ascorbate.
4. flavoring as described in claim 1, which is characterized in that 30 parts of shrimp shell meal, 11 parts of river crab powder, 2 parts of dried scallop, cassia bark 55
Part, 20 parts of ginger, 35 parts of edible salt, 19 parts of glucose, 6 parts of white pepper, 9 parts of star aniseed powder, 6 parts of soy sauce, 55 parts of sodium glutamate, mountain
4 parts of potassium sorbate, 1 part of sodium ascorbate.
5. the preparation method of flavoring as described in claim 1, which is characterized in that including following steps：
Step 1 digests：Shrimp shell, river crab and dried scallop are digested, obtain enzymolysis night；Shrimp shell wherein used in the present invention is new
Fresh shrimp shell, the river crab used in the present invention are fresh river crab, and the dried scallop used in the present invention is fresh dried scallop；
Step 2 allocates mixture：By above-mentioned major ingredient enzymolysis liquid and cassia bark, ginger, edible salt, glucose, white pepper, star aniseed powder,
Soy sauce, sodium glutamate, potassium sorbate, sodium ascorbate are mixed with water, and obtain mixture；
Step 3 boils cooling：30-60min, preferably 45min are boiled into the mixture addition that above-mentioned steps 2 obtain；Then it is natural
Cooling down obtains seafood cassia bark ginger flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611038568.8A CN108077870A (en) | 2016-11-23 | 2016-11-23 | A kind of seafood cassia bark ginger flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611038568.8A CN108077870A (en) | 2016-11-23 | 2016-11-23 | A kind of seafood cassia bark ginger flavoring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077870A true CN108077870A (en) | 2018-05-29 |
Family
ID=62170746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611038568.8A Pending CN108077870A (en) | 2016-11-23 | 2016-11-23 | A kind of seafood cassia bark ginger flavoring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077870A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991468A (en) * | 2018-08-24 | 2018-12-14 | 安徽竞赛食品有限公司 | A kind of seafood cassia bark ginger seasoning and preparation method thereof |
| CN110403174A (en) * | 2019-08-21 | 2019-11-05 | 福建日品食研生物工程有限公司 | A kind of natural, full of nutrition dried scallop tasty agents and preparation method thereof |
-
2016
- 2016-11-23 CN CN201611038568.8A patent/CN108077870A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991468A (en) * | 2018-08-24 | 2018-12-14 | 安徽竞赛食品有限公司 | A kind of seafood cassia bark ginger seasoning and preparation method thereof |
| CN110403174A (en) * | 2019-08-21 | 2019-11-05 | 福建日品食研生物工程有限公司 | A kind of natural, full of nutrition dried scallop tasty agents and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180529 |