CN108902882A - A kind of preparation method of sea sedge delicate flavour sauce - Google Patents
A kind of preparation method of sea sedge delicate flavour sauce Download PDFInfo
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- CN108902882A CN108902882A CN201810751167.XA CN201810751167A CN108902882A CN 108902882 A CN108902882 A CN 108902882A CN 201810751167 A CN201810751167 A CN 201810751167A CN 108902882 A CN108902882 A CN 108902882A
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- sea sedge
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- seasoning
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- 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
Abstract
The present invention relates to food seasoning manufacture technology field, specially a kind of preparation method of sea sedge delicate flavour sauce.The present invention is by being mixed to form complex enzyme for protease and cellulase in certain proportion, make protein digestion reaction and cellulase hydrolysis reaction while carrying out, enzymolysis time can not only be shortened, enzymolysis efficiency is improved, can also effectively improve the content of free amino acid and flavor peptide in zymolyte.It adds suitable stripped tuna extract by a certain percentage into zymolyte and Shitake Mushroom P.E carries out Maillard reaction again, the content and each flavor peptide of balance of guanylic acid and inosinicacid in prepared seasoning can be effectively improved, make preparation seasoning delicate flavour is denseer, taste is fuller and abundant, sea sedge flavor more protrudes.Amino acid and reduced sugar, which is added, can enhance the intensity of Maillard reaction；White sugar, salt, yeast extract, which is added, can further improve the heavy feeling for emphasizing taste substance mouthfeel, further increase the full and abundant of seasoning taste.
Description
Technical field
The present invention relates to food seasoning manufacture technology field more particularly to a kind of preparation sides of sea sedge delicate flavour sauce
Method.
Background technique
Sea sedge is the snack food of a kind of health, high value, deep to be liked by vast Children and teenager.Albumen in sea sedge
Matter content 35-50%, it is necessary to which amino acid content is high, is supplement amino acid and protein also containing histidine and tyrosine etc.
Important source material.In addition, vitamin content is abundant in sea sedge, mainly there are vitamin A, B1, B2, C and niacin, as many as content is other
Food is incomparable.For the benefit of sea sedge not only in terms of nutrition, its health-care effect is more praiseworthy.Contained algae in sea sedge
Biliprotein has hypoglycemic, antitumor application prospect, and polysaccharide therein has the various aspects such as anti-aging, reducing blood lipid, antitumor
Bioactivity.
Sea sedge leftover pieces be mainly come from generated in roasting sea sedge (sushi is boarded) and instant seasoning sea sedge production process give up
Abandon semi-finished product.Currently, only China will generate the sea sedge waste more than 200 tons every year, utilization rate is low, directly contributes economic damage
It loses and is up to more than one hundred million members, resource is by serious waste.In China's Condiment Market, meat flavor seasoning is quickly grown, but delicate flavour seasons
Material few research.The delicate flavours flavouring such as traditional monosodium glutamate and I+G does not meet the theory that current mankind pursues health-nutrition, exploitation
It is a kind of by sea sedge preparation the natural delicate flavour sauce of high-quality have huge market potential, especially with sea sedge leftover pieces be original
Material preparation sea sedge delicate flavour sauce, not only reduces the waste of resource, realizes recycling for resource, while also complying with the modern times
People is to nutrition, safe, delicious demand.
Summary of the invention
The present invention provides one kind and passes through aiming at the problem that delicate flavour sauce product of existing high-quality needs further to be developed
Optimization and control preparation process improve the delicate flavour of seasoning, keep the taste of seasoning fuller and sea sedge delicate flavour abundant seasoning
The preparation method of material.
To achieve the above object, the present invention uses following technical scheme.
A kind of preparation method of sea sedge delicate flavour sauce, includes the following steps：
S1, sea sedge leftover pieces and water are with weight ratio 1：50-100 mixing, forms sea sedge mixed liquor after stirring and being beaten.
Preferably, the sea sedge is sea sedge fragment and/or seaweed powder.
Preferably, the sea sedge is sea sedge leftover pieces.
Preferably, the water is deionized water.
Preferably, further include the steps that cleaning to sea sedge before sea sedge mixes with water：It chooses except the foreign matter in sea sedge and makes
Sea sedge crosses metal inspection machine examination and tests.
S2, the pH of sea sedge mixed liquor is adjusted to 6-8, is added sea sedge mixed liquor weight 0.15-1%'s into sea sedge mixed liquor
Complex enzyme, and sea sedge mixed liquor is placed in 50-60 DEG C of water-bath and is digested, heating makes compound enzyme-deactivating after enzymatic hydrolysis,
Obtain sea sedge zymolyte；The complex enzyme is by protease and cellulase with mass ratio 1-5:1 composition.
Preferably, the protease be papain, trypsase, flavor protease, in neutral proteinase at least
It is a kind of.
Preferably, 90-100 DEG C is warming up to after enzymatic hydrolysis makes compound enzyme-deactivating.
S3, the following substance that sea sedge zymolyte mass percent is added into sea sedge zymolyte：1-5% stripped tuna is extracted
Object, 2-7% Shitake Mushroom P.E, 1-3% amino acid, 3-6% reduced sugar；It is subsequently placed at 90-120 DEG C and reacts 1-4h, adjusted
Taste substance.
Preferably, the following substance of sea sedge zymolyte mass percent is added into sea sedge zymolyte：3% stripped tuna is extracted
Object, 4.5% Shitake Mushroom P.E, 2% amino acid, 4.5% reduced sugar.
Preferably, the reduced sugar is xylose, in arabinose, maltose, glucose, fructose, galactolipin, mannose
It is at least one.
Preferably, the amino acid is alanine, in glycine, cysteine, aspartic acid, arginine, glutamic acid
It is at least one.
Preferably, after step S3, further include be added in the seasoning made from the step S3 seasoning mass percent with
Under each substance and stir evenly：20-40% white sugar, 6-11% salt, 3-8% yeast extract.
Preferably, the following substance of seasoning mass percent is added into seasoning made from step S3：30% is white
Sugar, 8.5% salt, 5.5% yeast extract.
It preferably, further include being placed in seasoning obtained at 110-120 DEG C to sterilize 10-20min.
It is filtered after seasoning sterilization, then carrying out packaging can be obtained sea sedge delicate flavour sauce finished product.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention by certain proportion by protease and
Cellulase is mixed to form complex enzyme, makes protein digestion reaction and cellulase hydrolysis reaction while carrying out, can not only shorten enzyme
The time is solved, enzymolysis efficiency is improved, can also effectively improve the content of free amino acid and flavor peptide in zymolyte.It is pressed into zymolyte
Certain proportion adds suitable stripped tuna extract and Shitake Mushroom P.E carries out Maillard reaction again, can effectively improve prepared tune
The content of guanylic acid and inosinicacid and each flavor peptide of balance in taste substance, make the seasoning delicate flavour of preparation is denseer, taste more
Full and abundant, sea sedge flavor more protrudes.Amino acid and reduced sugar, which is added, can enhance the intensity of Maillard reaction；It is added white
Sugar, salt, yeast extract can further improve the heavy feeling for emphasizing taste substance mouthfeel, further increase the full of seasoning taste
With it is abundant.
The present invention can be used sea sedge leftover pieces be raw material prepare seasoning, it can be achieved that the harmless treatment of sea sedge leftover pieces and
Higher value application recycles resource.
It can be used in instant seasoning sea sedge by seasoning prepared by the present invention, the delicate flavour of sea sedge can be enhanced, make its mouthfeel certainly
So full, pleasant impression is preferable, while because that can increase the battalion of sea sedge containing high nutritional ingredients such as abundant amino acid, minerals, vitamins
It forms point；Used enzyme and raw material are natural materials, have the characteristics that high nutrition, high security, flavor are prominent.
The present invention can prepare seasoning by Maillard reaction using sea sedge leftover pieces, can not only substantially reduce and be produced into
This, and product delicate flavour is strong, healthy and safe, can replace part monosodium glutamate and the use of I+G, provides a kind of new delicate flavour tune
The preparation method of taste substance, and the method for the present invention mild condition, simple process, production cost are low, easy to industrialized production.
Specific embodiment
In order to more fully understand technology contents of the invention, combined with specific embodiments below to technical solution of the present invention
It is described further and illustrates.
Embodiment 1-22
Embodiment 1-22 provides a kind of preparation method of sea sedge delicate flavour sauce, and the dosage of moieties is as follows in embodiment
Shown in table 1.Specific step is as follows：
(1) it chooses except the foreign matter in sea sedge and makes sea sedge cross metal inspection machine examination to test；Sea sedge is sea sedge leftover pieces.
(2) pulverization process is carried out to sea sedge, general control sea sedge fragment is not more than 100 mesh, obtains fragment shape and powdered
Sea sedge；Sea sedge and deionized water are with weight part ratio 1：75 are mixed, and sea sedge mixed liquor is formed after stirring and being beaten.
(3) pH of sea sedge mixed liquor is adjusted to 6-8 with sodium hydroxide solution and/or hydrochloric acid solution, 1000g sea sedge is taken to mix
Then complex enzyme (being made of protease and cellulase, wherein protease is trypsase) is added in liquid into sea sedge mixed liquor,
And sea sedge mixed liquor is placed in 50-60 DEG C of water-bath and is digested, 90-100 DEG C is warming up to after enzymatic hydrolysis makes complex enzyme go out
It is living, obtain sea sedge zymolyte.
Enzymolysis time：The enzymolysis time of embodiment 1 is 180min, and the enzymolysis time of embodiment 2 is 160min, embodiment 4
Enzymolysis time be 55min, the enzymolysis time of embodiment 5 is 180min, embodiment 3,7-17,20-22 enzymolysis time be
60min, the enzymolysis time of embodiment 18 are 5h, and the enzymolysis time of embodiment 19 is 5.5h.
(4) stripped tuna extract (powdered, stripped tuna wins peptide content 98wt%), Shitake Mushroom P.E are added into sea sedge zymolyte
(powdered, 30wt% lentinan), amino acid (glutamic acid), reduced sugar (glucose)；It is subsequently placed at 100 DEG C and reacts 3h,
Obtain seasoning.
(5) 500g seasoning is taken, white sugar, salt and yeast extract are added into seasoning, then stirs evenly, obtains
Delicate flavour sauce.
(6) delicate flavour sauce is placed at 110-120 DEG C and sterilizes 10-20min, then removed with 100 mesh filter screen filtrations
Residue is then packed, and sea sedge delicate flavour sauce finished product is obtained.
The dosage (g) of moieties in 1 embodiment 1-22 of table
Embodiment 23
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, the step of the present embodiment in (4), carry out the temperature and time of Maillard reaction not
Together, reaction temperature is 120 DEG C, reaction time 1h.
Embodiment 24
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, the step of the present embodiment in (4), carry out the temperature and time of Maillard reaction not
Together, reaction temperature is 90 DEG C, reaction time 4h.
Embodiment 25
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, in step (2), sea sedge and deionized water are with weight part ratio 1：50 are mixed.
Embodiment 26
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, in step (2), sea sedge and deionized water are with weight part ratio 1：100 are mixed.
Embodiment 27
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, protease used is papain, amino used in step (4) in step (3)
Acid for etc. quality aspartic acid, glycine and cysteine, reduced sugar be etc. quality arabinose, glucose and fructose.
Embodiment 28
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that, protease used such as is at the flavor protease and neutral protein of quality in step (3)
Enzyme, the xylose for the quality such as amino acid used such as is at glycine, glutamic acid and the arginine of quality in step (4), and reduced sugar is, wheat
Bud sugar, galactolipin and mannose.
Embodiment 29
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that only：In step (4), Shitake Mushroom P.E is replaced with pork hydrolysate, with saury enzyme
It solves object and replaces stripped tuna extract.
Embodiment 30
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that only：In step (4), Shitake Mushroom P.E is replaced with chicken zymolyte, with Jurel fish enzyme
It solves object and replaces stripped tuna extract.
Embodiment 31
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that only：In step (4), Shitake Mushroom P.E is replaced with beef hydrolysate, is digested with carp
Object replaces stripped tuna extract.
Embodiment 32
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that only：In step (4), stripped tuna extract is replaced with shrimp zymolyte.
Embodiment 33
The present embodiment provides a kind of preparation method of sea sedge delicate flavour sauce, each substance take and preparation method and implementation
Example 3 it is almost the same, the difference is that only：In step (4), stripped tuna extract is replaced with saury zymolyte.
Measure the resulting sea sedge zymolyte of step in embodiment 1-6,18-19 (3) respectively by automatic amino acid analyzer
The content of middle total free amino acid.The content of the total free amino acid of the sea sedge zymolyte of embodiment 3 reaches 116.32mg/g, always
The content of free amino acid increases 39.68%, at the same each amino acid content relatively hydrolyze before be improved, wherein aspartic acid,
The Fresh ear fields content increment such as glutamic acid, alanine is obvious, enhances the delicate flavour intensity of seasoning.The measurement knot of each embodiment
Fruit is as shown in table 2 below.
In each embodiment of table 2 in sea sedge zymolyte total free amino acid content (mg/g)
The seasoning of step (4) preparation in embodiment 1,3,4,29-33 is carried out respectively using GC-MS (gas chromatograph-mass spectrometer)
Measurement analysis, detects the type of wherein volatility taste compound.The seasoning of embodiment 1,3,4 measures 57 kinds of volatility flavour volatiles
Matter, such as aldehydes, esters, alcohols, ketone and sulfur-containing compound.It is organic that Maillard reaction produces small molecule volatile abundant
Object, very big to the flavor formation effect of delicate flavour sauce, volatile carbonyl compound can generate the strong fragrance of nature, volatility
Alcohols material is generated than milder gentle fragrance.Mei La is significantly increased by addition stripped tuna extract and Shitake Mushroom P.E
Delicate flavour material and flavor component in moral reaction solution, sea sedge delicate flavour sauce delicate flavour protrusion obtained is full, and fragrance is naturally lasting,
Sea sedge characteristic flavor on basis is obvious.The measurement result of each embodiment is as shown in table 3 below.
The type of volatility taste compound in the seasoning of each embodiment of table 3 preparation
| Embodiment | 1 | 3 | 4 | 29 | 30 | 31 | 32 | 33 |
| Type | 57 | 57 | 57 | 41 | 43 | 40 | 45 | 42 |
Sea sedge delicate flavour sauce prepared by embodiment 1-33 is applied on sea sedge, instant seasoning sea is then dried to obtain
Then tongue fur, correspondence markings CP1-33 carry out subjective appreciation comparison to instant seasoning sea sedge CP1-33.Subjective appreciation method is such as
Under：Determine that 12 professional subjective appreciation persons are this subjective appreciation group.Using descriptive method of inspection, 12 subjective appreciation persons are asked
It is scored respectively according to the standards of grading instant seasoning sea sedge finished product CP1-33 corresponding to embodiment 1-33 of table 4, table 5.Weight
It is 3 times fixed to reexamine.Assessment officer is as shown in table 6 below to sample mouthfeel evaluation result.
4 instant seasoning sea sedge mouthfeel evaluation criteria of table
5 mouthfeel of table likes scale (9 points of hobby scales)
6 instant seasoning sea sedge mouthfeel evaluation result of table
| Sample | CP1 | CP2 | CP3 | CP4 | CP5 | CP6 | CP7 |
| Fragrance | 3.62 | 3.78 | 4.47 | 4.49 | 4.12 | 3.95 | 3.35 |
| Flavour | 3.56 | 3.85 | 4.52 | 4.51 | 4.73 | 4.21 | 3.47 |
| Preference degree | 5.83 | 5.92 | 7.96 | 7.99 | 7.65 | 7.47 | 5.74 |
| Sample | CP8 | CP9 | CP10 | CP11 | CP12 | CP13 | CP14 |
| Fragrance | 3.52 | 4.36 | 4.46 | 4.53 | 4.24 | 4.48 | 4.19 |
| Flavour | 3.65 | 3.98 | 3.82 | 3.28 | 4.16 | 4.32 | 4.08 |
| Preference degree | 5.91 | 7.56 | 7.45 | 7.27 | 7.38 | 7.81 | 7.02 |
| Sample | CP15 | CP16 | CP17 | CP18 | CP19 | CP20 | CP21 |
| Fragrance | 4.26 | 4.24 | 4.11 | 3.96 | 4.27 | 4.33 | 4.45 |
| Flavour | 4.18 | 4.15 | 3.79 | 4.11 | 4.46 | 4.16 | 4.38 |
| Preference degree | 7.41 | 7.36 | 6.82 | 7.06 | 7.59 | 7.35 | 7.42 |
| Sample | CP22 | CP23 | CP24 | CP25 | CP26 | CP27 | CP28 |
| Fragrance | 4.39 | 4.29 | 3.86 | 4.15 | 3.85 | 3.59 | 3.76 |
| Flavour | 3.65 | 4.31 | 4.07 | 4.28 | 3.91 | 3.35 | 3.28 |
| Preference degree | 7.16 | 7.27 | 6.86 | 7.19 | 6.92 | 6.46 | 6.38 |
| Sample | CP29 | CP30 | CP31 | CP32 | CP33 | ||
| Fragrance | 3.24 | 3.83 | 3.42 | 3.92 | 3.16 | ||
| Flavour | 3.68 | 3.96 | 3.58 | 3.84 | 3.23 | ||
| Preference degree | 6.22 | 7.02 | 6.62 | 7.18 | 6.32 |
It is fresh to can be seen that the sea sedge in Application Example 1-17 (especially embodiment 3-4) from the results of sensory evaluation of table 6
The instant seasoning sea sedge CP1-17 instant seasoning sea sedge CP18-22 more corresponding than embodiment 18-22,29-33 of taste seasoning production,
Fragrance, flavour and the preference degree of 29-33 will protrude；Stripped tuna extract and Shitake Mushroom P.E play the work of flavor enhancing in system
With, keep the instant seasoning sea sedge flavor using the production of these sea sedge delicate flavour sauces fuller, fragrance is prominent, fragrance more from
So, whole fragrance harmony is more preferable；The instant seasoning sea sedge of sea sedge delicate flavour sauce production in Application Example 29-33
Comparatively fragrance and flavour are weaker by CP29-33, and sea sedge delicate flavour does not protrude, hence it is evident that not as good as the corresponding instant seasoning of embodiment 3 sea
Tongue fur CP3.
It is described above that technology contents of the invention are only further illustrated with embodiment, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (10)
1. a kind of preparation method of sea sedge delicate flavour sauce, which is characterized in that include the following steps：
S1, sea sedge and water are with weight ratio 1：50-100 mixing, forms sea sedge mixed liquor after stirring and being beaten；
S2, the pH of sea sedge mixed liquor is adjusted to 6-8, the compound of sea sedge mixed liquor weight 0.15-1% is added into sea sedge mixed liquor
Enzyme, and sea sedge mixed liquor is placed in 50-60 DEG C of water-bath and is digested, heating makes compound enzyme-deactivating after enzymatic hydrolysis, obtains
Sea sedge zymolyte；The complex enzyme is by protease and cellulase with mass ratio 1-5:1 composition；
S3, the following substance that sea sedge zymolyte mass percent is added into sea sedge zymolyte：1-5% stripped tuna extract, 2-
7% Shitake Mushroom P.E, 1-3% amino acid, 3-6% reduced sugar；It is subsequently placed at 90-120 DEG C and reacts 1-4h, obtain seasoning.
2. the preparation method of sea sedge delicate flavour sauce according to claim 1, which is characterized in that after the step S3, also
Including the following substance of seasoning mass percent is added into seasoning made from step S3 and stirs evenly：20-40%
White sugar, 6-11% salt, 3-8% yeast extract.
3. the preparation method of sea sedge delicate flavour sauce according to claim 1 or 2, which is characterized in that further include that will be made
Seasoning be placed at 110-120 DEG C and sterilize 10-20min.
4. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that the reduced sugar is wood
At least one of sugar, arabinose, maltose, glucose, fructose, galactolipin, mannose.
5. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that the protease is pawpaw
At least one of protease, trypsase, flavor protease, neutral proteinase.
6. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that the amino acid is the third ammonia
At least one of acid, glycine, cysteine, aspartic acid, arginine, glutamic acid.
7. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that in step S1, the sea
Tongue fur is sea sedge fragment and/or seaweed powder.
8. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that in step S2, enzymatic hydrolysis knot
90-100 DEG C is warming up to after beam makes compound enzyme-deactivating.
9. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that in step S3, to sea sedge
The following substance of sea sedge zymolyte mass percent is added in zymolyte：3% stripped tuna extract, 4.5% Shitake Mushroom P.E,
2% amino acid, 4.5% reduced sugar.
10. the preparation method of sea sedge delicate flavour sauce according to claim 3, which is characterized in that after step S3, to step
The following substance of seasoning mass percent is added in seasoning made from S3 and stirs evenly：30% white sugar, 8.5% food
Salt, 5.5% yeast extract.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205605A (en) * | 2020-10-19 | 2021-01-12 | 东莞市华井生物科技有限公司 | Vegetarian meat seasoning and preparation method thereof |
| CN115281325A (en) * | 2022-06-07 | 2022-11-04 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and method for recycling seaweed leftover materials |
| CN115281325B (en) * | 2022-06-07 | 2024-05-10 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and enzymolysis method for recycling seaweed leftover materials |
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| CN104783112A (en) * | 2015-05-12 | 2015-07-22 | 天津春发生物科技集团有限公司 | Pure natural flavoring agent and preparation method thereof |
| CN108157906A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of natural sea sedge paste essence |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
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- 2018-07-10 CN CN201810751167.XA patent/CN108902882A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104783112A (en) * | 2015-05-12 | 2015-07-22 | 天津春发生物科技集团有限公司 | Pure natural flavoring agent and preparation method thereof |
| CN108157906A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of natural sea sedge paste essence |
| CN108157907A (en) * | 2017-12-29 | 2018-06-15 | 舟山市常青海洋食品有限公司 | A kind of stripped tuna seasoning |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205605A (en) * | 2020-10-19 | 2021-01-12 | 东莞市华井生物科技有限公司 | Vegetarian meat seasoning and preparation method thereof |
| CN115281325A (en) * | 2022-06-07 | 2022-11-04 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and method for recycling seaweed leftover materials |
| CN115281325B (en) * | 2022-06-07 | 2024-05-10 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and enzymolysis method for recycling seaweed leftover materials |
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