CN108740953A - A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring - Google Patents
A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring Download PDFInfo
- Publication number
- CN108740953A CN108740953A CN201810420978.1A CN201810420978A CN108740953A CN 108740953 A CN108740953 A CN 108740953A CN 201810420978 A CN201810420978 A CN 201810420978A CN 108740953 A CN108740953 A CN 108740953A
- Authority
- CN
- China
- Prior art keywords
- squid
- maillard reaction
- added
- supernatant
- reaction
- 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
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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, this method comprises the following steps：（a）It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -10 ~ -70 DEG C of refrigerators and preserve, it is spare；（b）Squid meat mincing refiner is homogenized to meat gruel shape, squid meat gruel is weighed and pbs buffer solutions is added, be placed in thermostatic water bath vibrator.
Description
Technical field
The present invention relates to a kind of methods that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, belong to natural tune
The preparation process field of taste product.
Background technology
Argentinian squid, Cephalopoda, squid section.
Squid is up to 85% as the relatively large siphonopods marine products of build, edible part, significantly larger than other fish.
The fat content and heat of squid are rich in protein and amino acid, calcium, iron, DHA all well below meat product（It is commonly called as
Docosapentaenoic acid）, EPA, the trace elements such as taurine and selenium, iodine, manganese, reducing cholesterol level, preventing vascular sclerosis, gall stone
Formation, supplement is mental, prevents senile dementia, prevention of cardiovascular disease Uniform positive effect, wherein must amino acid account for ammonia
Base acid total amount 45.7%.
Squid processing is an important content of current domestic fish processing industry, and squid protein hydrolysate is utilized to prepare seasoning
There is product vast potential for future development to utilize enzyme hydrolysis squid recently as biological enzyme formulation in the extensive use of every field
The technology for obtaining protein hydrolysate is also increasingly got the favour of people.But the oxidative degradation of lipid and protein can be led when digesting
It causes enzymolysis liquid fishy smell and burnt bitter taste to lay particular stress on, has a poor flavour.One kind that Maillard reaction is reacted as non-enzymatic browning, is primarily referred to as
A series of additions that carbonyls is carried out with amino-compound, cyclisation polymerize and condensation reaction, are usually used in improving food wind
Taste.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and it is higher to provide a kind of product purity, raw material
Be lost it is relatively small, take short, hydrolytic process be easy to control, it is environmentally friendly, pollution-free, the squid complex enzyme of flavouring flavor can be improved
The method that solution and Maillard reaction prepare flavouring.
The purpose of the present invention is by following technical solution to complete, a kind of squid complex enzyme hydrolysis and Maillard reaction system
The method of standby flavouring, it is characterised in that：This method comprises the following steps：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -10 ~ -70 DEG C of refrigerators and protect
It deposits, it is spare；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape with refiner, weighs one
Pbs buffer solutions are added in quantitative squid meat gruel, adjust the pH to 6.5 ~ 7.0 of reaction system, are placed in thermostatic water bath vibrator, wait for
Temperature of reaction system reaches after 45 ~ 55 DEG C the compound enzyme of addition 0.30%, and it is 85 ~ 95 to digest water-bath temperature setting after 3 ~ 5h
DEG C, 8 ~ 12min of enzyme deactivation centrifuges 15 ~ 25 min, takes supernatant then in 4000 ~ 5000r/min；
（c）The supernatant of 15 ~ 25mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 7.5 ~ 8.5, is added 1.0% and prepares
Good sugar, sealing are placed in 100 ~ 120 DEG C of high-pressure sterilizing pot and are taken out after 50 ~ 70min of reaction；
By maillard reaction product through 4000 ~ 5000r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 ~ 50 DEG C, vacuum degree is
35 ~ 45, liquid volume is the 20 ~ 30% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, -10 ~ -70 DEG C of refrigerators are placed in
In be frozen into ice, then in freeze drier be freeze-dried 18 ~ 26 h, obtain powdered squid sea food seasoning.
2, the method that squid complex enzyme hydrolysis and Maillard reaction according to claim 1 prepare flavouring, feature
It is：
The step（a）In, it blends to be placed in after packing in -50 DEG C of refrigerators and preserves, it is spare；
The step（b）In, according to solid-liquid ratio 1：2 ~ 5, which weigh squid meat gruel, is added prepared pbs buffer solutions, adjusts reaction
The pH to 6.8 of system, is placed in thermostatic water bath vibrator, 0.30% is added after temperature of reaction system reaches 50 DEG C, by flavor egg
White enzyme, neutral proteinase, papain=2:2:1 compound enzyme, digest 4h after by water-bath temperature setting be 90 DEG C, enzyme deactivation
10 min centrifuge 20 min, take supernatant then in 4500 r/min；
The step（c）In, the supernatant of 20mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 8.0, is added
1.0%, by D- xyloses, D-Glucose, sucrose=1:1:1 prepared sugar, sealing, which is placed in 110 DEG C of high-pressure sterilizing pot, reacts
It is taken out after 60min；
By maillard reaction product through 4500r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 ~ 50 DEG C, vacuum degree is
40, liquid volume is the 25% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, is placed in cold in -50 DEG C of refrigerators
It is frozen into ice, 24 h are then freeze-dried in freeze drier, obtains powdered squid sea food seasoning.
3, the method that squid complex enzyme hydrolysis and Maillard reaction according to claim 1 or 2 prepare flavouring, it is special
Sign is：
The step（b）In, the pbs buffer solutions are existing commercially available, or according to the 0.1M phosphate-buffereds of following autogamy
Liquid：8gNaCl, 0.2KCl, 1.44gNa2HPO4 and 0.24gKH2PO4 are weighed, is dissolved in 800ml distilled water, is adjusted with HCl molten
Liquid is to pH7 ~ 8, and finally plus distilled water is settled to 1L；
The step（e）Manufactured powdered squid sea food seasoning is continuously automatically performed with vacuum automatic packaging machine to be packed, counts
Amount, filling, sealing, the packaging process cut.
The present invention has product purity higher, and raw material loss is relatively small, takes short, hydrolytic process and is easy to control, ring
The features such as protecting, is pollution-free, capable of improving flavouring flavor, product are suitable for restaurant, food and beverage enterprise.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of squid complex enzyme hydrolysis and Maillard reaction
The method for preparing flavouring, this method comprises the following steps：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -10 ~ -70 DEG C of refrigerators and protect
It deposits, it is spare；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape with refiner, weighs one
Pbs buffer solutions are added in quantitative squid meat gruel, adjust the pH to 6.5 ~ 7.0 of reaction system, are placed in thermostatic water bath vibrator, wait for
Temperature of reaction system reaches after 45 ~ 55 DEG C the compound enzyme of addition 0.30%, and it is 85 ~ 95 to digest water-bath temperature setting after 3 ~ 5h
DEG C, 8 ~ 12min of enzyme deactivation centrifuges 15 ~ 25 min, takes supernatant then in 4000 ~ 5000r/min；
（c）The supernatant of 15 ~ 25mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 7.5 ~ 8.5, is added 1.0% and prepares
Good sugar, sealing are placed in 100 ~ 120 DEG C of high-pressure sterilizing pot and are taken out after 50 ~ 70min of reaction；
By maillard reaction product through 4000 ~ 5000r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 ~ 50 DEG C, vacuum degree is
35 ~ 45, liquid volume is the 20 ~ 30% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, -10 ~ -70 DEG C of refrigerators are placed in
In be frozen into ice, then in freeze drier be freeze-dried 18 ~ 26 h, obtain powdered squid sea food seasoning.
Embodiment 1：A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, this method include following step
Suddenly：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -50 DEG C of refrigerators and preserve, it is standby
With；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape, according to material with refiner
Liquor ratio 1：3.5, which weigh squid meat gruel, is added commercially available pbs buffer solutions, adjusts the pH to 6.8 of reaction system, is placed in water bath with thermostatic control shake
Swing in device, after temperature of reaction system reaches 50 DEG C add 0.30%, by flavor protease, neutral proteinase, papain=
2:2:1 compound enzyme, it is 90 DEG C, enzyme deactivation 10min to digest water-bath temperature setting after 4h, then in 4500r/min, centrifugation 20
Min takes supernatant；
（c）In conical flask be added 20mL enzymolysis liquids supernatant, adjust supernatant pH to 8.0, be added 1.0%, by D- xyloses,
D-Glucose, sucrose=1:1:1 prepared sugar, sealing are placed in 100 DEG C of high-pressure sterilizing pot and are taken out after reaction 60min；
By maillard reaction product through 4500r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：48 DEG C, vacuum degree 40,
Liquid volume is the 25% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, is placed in cold in -50 DEG C of refrigerators
It is frozen into ice, 18 ~ 26 h are then freeze-dried in freeze drier, obtain powdered squid sea food seasoning.
Embodiment 2：A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, this method include following step
Suddenly：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -10 DEG C of refrigerators and preserve, it is standby
With；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape, according to material with refiner
Liquor ratio 1：2, which weigh squid meat gruel, is added prepared pbs buffer solutions, adjusts the pH to 6.5 of reaction system, is placed in water bath with thermostatic control shake
Swing in device, after temperature of reaction system reaches 45 DEG C add 0.30% compound enzyme, digest 3h after by water-bath temperature setting be 85
DEG C, enzyme deactivation 8min centrifuges 15 min, takes supernatant then in 4000r/min；
The pbs buffer solutions according to following autogamy 0.1M phosphate buffers：Weigh 8gNaCl, 0.2KCl,
1.44gNa2HPO4 and 0.24gKH2PO4 is dissolved in 800ml distilled water, is adjusted solution to pH7 ~ 8 with HCl, is finally added distilled water
It is settled to 1L；
（c）In conical flask be added 15mL enzymolysis liquids supernatant, adjust supernatant pH to 7.5, be added 1.0%, by D- xyloses,
D-Glucose, sucrose=1:1:1 prepared sugar, sealing are placed in 100 DEG C of high-pressure sterilizing pot and are taken out after reaction 50min；
By maillard reaction product through 4000r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 DEG C, vacuum degree 35,
Liquid volume is the 20% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, is placed in cold in -10 DEG C of refrigerators
It is frozen into ice, 18h is then freeze-dried in freeze drier, obtains powdered squid sea food seasoning.
Embodiment 3：A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, this method include following step
Suddenly：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -70 DEG C of refrigerators and preserve, it is standby
With；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape, according to material with refiner
Liquor ratio 1：5, which weigh squid meat gruel, is added commercially available pbs buffer solutions, adjusts the pH to 7.0 of reaction system, is placed in water bath with thermostatic control concussion
In device, 0.30% is added after temperature of reaction system reaches 55 DEG C, by flavor protease, neutral proteinase, papain=2:
2:1 compound enzyme, it is 95 DEG C, enzyme deactivation 12min to digest water-bath temperature setting after 5h, then in 5000r/min, centrifugation 25
Min takes supernatant；
（c）The supernatant of 25mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 8.5,1.0% prepared sugar is added,
Sealing is placed in 120 DEG C of high-pressure sterilizing pot and is taken out after reaction 70min；
By maillard reaction product through 5000r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：50 DEG C, vacuum degree 45,
Liquid volume is the 30% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, is placed in cold in -70 DEG C of refrigerators
It is frozen into ice, 26 h are then freeze-dried in freeze drier, obtains powdered squid sea food seasoning；
The step（e）Manufactured powdered squid sea food seasoning is continuously automatically performed with vacuum automatic packaging machine to be packed, counts
Amount, filling, sealing, the packaging process cut.
Other embodiments of the invention can pass through the letter of numerical value and well-known characteristic on the basis of embodiment disclosed above
It is single replace or combination after, numerous embodiment can be obtained, and those skilled in the art are on the basis of understanding the content of present invention,
The present invention can be advantageously carried out.
Claims (3)
1. a kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring, it is characterised in that：This method includes as follows
Step：
（a）Pretreatment：It is cleaned up after Argentinian squid is removed internal organ, and blends to be placed in after packing in -10 ~ -70 DEG C of refrigerators and protect
It deposits, it is spare；
（b）Enzymolysis：After squid meat mincing are rinsed well repeatedly with distilled water, it is homogenized to meat gruel shape with refiner, weighs one
Pbs buffer solutions are added in quantitative squid meat gruel, adjust the pH to 6.5 ~ 7.0 of reaction system, are placed in thermostatic water bath vibrator, wait for
Temperature of reaction system reaches after 45 ~ 55 DEG C the compound enzyme of addition 0.30%, and it is 85 ~ 95 to digest water-bath temperature setting after 3 ~ 5h
DEG C, 8 ~ 12min of enzyme deactivation centrifuges 15 ~ 25 min, takes supernatant then in 4000 ~ 5000r/min；
（c）The supernatant of 15 ~ 25mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 7.5 ~ 8.5, is added 1.0% and prepares
Good sugar, sealing are placed in 100 ~ 120 DEG C of high-pressure sterilizing pot and are taken out after 50 ~ 70min of reaction；
By maillard reaction product through 4000 ~ 5000r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 ~ 50 DEG C, vacuum degree is
35 ~ 45, liquid volume is the 20 ~ 30% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, -10 ~ -70 DEG C of refrigerators are placed in
In be frozen into ice, then in freeze drier be freeze-dried 18 ~ 26 h, obtain powdered squid sea food seasoning.
2. the method that squid complex enzyme hydrolysis according to claim 1 and Maillard reaction prepare flavouring, it is characterised in that：
The step（a）In, it blends to be placed in after packing in -50 DEG C of refrigerators and preserves, it is spare；
The step（b）In, according to solid-liquid ratio 1：2 ~ 5, which weigh squid meat gruel, is added prepared pbs buffer solutions, adjusts reaction
The pH to 6.8 of system, is placed in thermostatic water bath vibrator, 0.30% is added after temperature of reaction system reaches 50 DEG C, by flavor egg
White enzyme, neutral proteinase, papain=2:2:1 compound enzyme, digest 4h after by water-bath temperature setting be 90 DEG C, enzyme deactivation
10 min centrifuge 20 min, take supernatant then in 4500 r/min；
The step（c）In, the supernatant of 20mL enzymolysis liquids is added in conical flask, adjusts supernatant pH to 8.0, is added
1.0%, by D- xyloses, D-Glucose, sucrose=1:1:1 prepared sugar, sealing, which is placed in 110 DEG C of high-pressure sterilizing pot, reacts
It is taken out after 60min；
By maillard reaction product through 4500r/min, 20min centrifuging and taking supernatants；
（d）The product after Maillard reaction is concentrated using Rotary Evaporators, concentration condition is：45 ~ 50 DEG C, vacuum degree is
40, liquid volume is the 25% of primary liquid after concentration；
（e）The product obtained after Maillard reaction is poured in culture dish, is wrapped with preservative film, is placed in cold in -50 DEG C of refrigerators
It is frozen into ice, 24 h are then freeze-dried in freeze drier, obtains powdered squid sea food seasoning.
3. the method that squid complex enzyme hydrolysis according to claim 1 or 2 and Maillard reaction prepare flavouring, feature exist
In：
The step（b）In, the pbs buffer solutions are existing commercially available, or according to the 0.1M phosphate-buffereds of following autogamy
Liquid：8gNaCl, 0.2KCl, 1.44gNa2HPO4 and 0.24gKH2PO4 are weighed, is dissolved in 800ml distilled water, is adjusted with HCl molten
Liquid is to pH7 ~ 8, and finally plus distilled water is settled to 1L；
The step（e）Manufactured powdered squid sea food seasoning is continuously automatically performed with vacuum automatic packaging machine to be packed, counts
Amount, filling, sealing, the packaging process cut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810420978.1A CN108740953A (en) | 2018-05-04 | 2018-05-04 | A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810420978.1A CN108740953A (en) | 2018-05-04 | 2018-05-04 | A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740953A true CN108740953A (en) | 2018-11-06 |
Family
ID=64009918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810420978.1A Pending CN108740953A (en) | 2018-05-04 | 2018-05-04 | A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740953A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264828A (en) * | 2019-12-12 | 2020-06-12 | 浙江海洋大学 | Squid solid seasoning and preparation method thereof |
| CN112753998A (en) * | 2021-02-08 | 2021-05-07 | 宁波市农业科学研究院 | Method for preparing seafood sauce by utilizing squid leftovers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340449A (en) * | 2013-06-25 | 2013-10-09 | 舟山瑞洋水产品研发有限公司 | Preparation method of squid liver paste |
| CN106805149A (en) * | 2016-12-20 | 2017-06-09 | 浙江海洋大学 | A kind of method that utilization squid cooking liquor prepares local flavor instant powder |
-
2018
- 2018-05-04 CN CN201810420978.1A patent/CN108740953A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340449A (en) * | 2013-06-25 | 2013-10-09 | 舟山瑞洋水产品研发有限公司 | Preparation method of squid liver paste |
| CN106805149A (en) * | 2016-12-20 | 2017-06-09 | 浙江海洋大学 | A kind of method that utilization squid cooking liquor prepares local flavor instant powder |
Non-Patent Citations (1)
| Title |
|---|
| 陈美龄，等: "复合酶解及美拉德反应制备鱿鱼调味品", 《食品安全质量检测学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264828A (en) * | 2019-12-12 | 2020-06-12 | 浙江海洋大学 | Squid solid seasoning and preparation method thereof |
| CN112753998A (en) * | 2021-02-08 | 2021-05-07 | 宁波市农业科学研究院 | Method for preparing seafood sauce by utilizing squid leftovers |
| CN112753998B (en) * | 2021-02-08 | 2022-05-13 | 宁波市农业科学研究院 | Method for preparing seafood sauce by utilizing squid leftovers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109170795A (en) | A kind of production method of oyster juice | |
| CN104996965B (en) | A kind of salt-free chicken paste essence and preparation method thereof | |
| CN102161957B (en) | Fermentation method of fruit wine of actinidia arguta | |
| JPH03210172A (en) | Production of wine-like ginseng liquor | |
| CN103932159B (en) | Preparation method of crab sauce | |
| CN102613621B (en) | Processing method for winter jujube juice concentrate beverage | |
| CN101933605A (en) | Method for processing goose liver paste by using ordinary goose liver | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN108740953A (en) | A kind of method that squid complex enzyme hydrolysis and Maillard reaction prepare flavouring | |
| CN107495285A (en) | One seed shrimp taste substance wine and preparation method thereof | |
| CN102138627B (en) | Plant-derived flavor-enhancing peptide and preparation method thereof | |
| CN102334668A (en) | Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material | |
| CN104789433A (en) | Fruit-flavored tea vinegar | |
| CN101401659A (en) | Ham soup-stock and preparing process thereof | |
| CN105433312A (en) | Preparation technology of fresh pickled radishes | |
| CN110024983A (en) | A kind of preparation method of pure natural asparagus oral liquor | |
| CN1481719A (en) | Process for producing yeast from waste beer yeast liquid | |
| CN107259544A (en) | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method | |
| CN101491352A (en) | Eel full-nutrient beverage and preparation method thereof | |
| CN101744206A (en) | Preparation method of seasoning for pickled vegetables | |
| CN110547439A (en) | Oyster juice and compound preparation method based on low-salt fermentation process | |
| CN107279985A (en) | A kind of rapid-result preparation method of the unique passion fruit ferment of mouthfeel | |
| CN110522007B (en) | Preparation method of low-oil morchella flavor sauce and product thereof | |
| CN102138588A (en) | Method for preparing bean drink by using immobilized enzyme | |
| CN114190531B (en) | Preparation of mackerel flavor peptide and preparation method and application thereof |
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 |
Application publication date: 20181106 |
|
| RJ01 | Rejection of invention patent application after publication |