CN109198576A - A method of seafood essence is prepared using marine product extract - Google Patents
A method of seafood essence is prepared using marine product extract Download PDFInfo
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- CN109198576A CN109198576A CN201811265646.7A CN201811265646A CN109198576A CN 109198576 A CN109198576 A CN 109198576A CN 201811265646 A CN201811265646 A CN 201811265646A CN 109198576 A CN109198576 A CN 109198576A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of methods using marine product extract preparation seafood essence, comprising the following steps: S1, is prepared by the aminoacids solution that shellfish, fish or crab class marine product digest；S2, amino-acid nitrogen 2.0-4.0g/100ml is concentrated under vacuum in above-mentioned aminoacids solution；S3, one or more of taurine, glycine, proline, alanine, nucleic acid (I+G), glucose are added in above-mentioned concentration aminoacids solution; reaction solution PH is adjusted to 7.0-7.5; it is heated to 80-110 °C of reaction 30-120 minutes, is cooled to 40-70 °C after reaction；S4, maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, are heated to 80-100 °C of stirring 10-60 minutes；S5, it is filtered after being cooled to room temperature；S6, preservative is added in filtrate obtained and is stirred for uniformly, method and process of the invention is reasonable, technologically advanced, strong operability, can be widely applied to prepare natural seafood essence from marine product extract.
Description
Technical field
The present invention relates to seasoning preparation technical fields more particularly to a kind of utilization marine product extract to prepare seafood essence
Method.
Background technique
Essence is the Edible material for improving food quality and flavor, is divided into natural essence and two kinds of compound essence, manually
Essence of chorusing is by being chemically synthesized, and is containing stupid noxious material mostly.With people to food safety increasingly
Pay attention to, artificial synthetic essence receives the query of consumer, and by protein extract utilize Maillard reaction made of seafood
The safety of essence more ensures, increasingly receives the welcome of people.
In China's aquatic products total amount, low value marine product (fish, shrimp, shellfish) accounts for about 40%, using new and high technology to low value marine product
Deep development is carried out, China's comprehensive utilization of aquatic products level can be promoted, increase value-added content of product.It is learnt through research, marine products
The Argine Monohydrochloride A wide selection of colours and designs of product, content are abundant, are more suitable for producing sea for participating in Maillard reaction jointly with reduced sugar
Fresh essence, the seafood essence aroma of pure made of the method, nutritional ingredient is more, in good taste, can cover smell.So
And common by-products include two kinds of noxious materials of acrylamide and furans in Maillard reaction, it is carcinogenic etc. unfavorable to generate to human body
Effect.
The purpose of the present invention is to provide a kind of effective methods, to handle seafood protein, eliminate by-product, and then provide safety
Seafood essence.
Summary of the invention
The purpose of the present invention is to solve the nutritional ingredient in shrimp head, shrimp shell is sufficiently extracted benefit in the prior art
With the problem of, and propose it is a kind of using marine product extract preparation seafood essence method.
A kind of method using marine product extract preparation seafood essence proposed by the present invention, comprising the following steps:
S1, it is prepared by the aminoacids solution that shellfish, fish or crab class marine product digest；
S2, amino-acid nitrogen 2.0-4.0g/100ml is concentrated under vacuum in above-mentioned aminoacids solution；
S3, be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, reaction solution PH is adjusted to 7.0-7.5, is heated to 80-110 °C of reaction 30-120 minutes, after reaction
It is cooled to 40-70 °C；
S4, maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, are heated to 80-100 °C and stir
It mixes 10-60 minutes；
S5, it is filtered after being cooled to room temperature；
S6, preservative is added in filtrate obtained and is stirred for uniformly.
S7, above-mentioned solution obtained is dried, obtains finished product.
Preferably, the aminoacids solution is prepared by the following method: shellfish, fish or crab being added in a reaction pot
Class marine product extract and water are heated to 98-102 °C and flow back and stir 30-120 minutes, is subsequently cooled to 40-60 °C;Again plus
Enter compound protease and flavor protease, being maintained at temperature is 40-60 °C, under conditions of pH value is 7-8, it digests 3-12 hours,
90-105 °C is again heated to flow back and stir 30-120 minutes.
Preferably, the glucose being added in the step S3 is the 2.0%-4.0% that aminoacids solution is concentrated.
Preferably, being concentrated under the vacuum degree of 0.03~0.07Mpa in the step S2 carries out.
Preferably, in the step S3, the calcium lactate of 0.6%-1.0%, 0.7%- is also added into concentration aminoacids solution before the reaction
1.2% vitamin C sodium salt, the vitamin B1 of 0.08%-0.2%.
Preferably, in the step S1, the weight percent of each component are as follows: marine product extract is 15.0%-45.0%, water
For 54.5%-84.5%, compound protease 0.06%-0.30%, flavor protease 0.06%-0.30%.
Preferably, the combination that compound protease is papain, alkali protease, the step S1 are added in the step S1
In addition compound protease ratio papain: alkali protease=1.5-2.5:1.
Compared with prior art, the present invention has the advantages that；
1, the precursor substance that fragrance is generated using Maillard reaction, further enhances the fragrance of natural marine product seafresh flavor essence
Marine product seafood essence is greatly reduced using Maillard reaction simulation natural seafood and meat flavor and mouthfeel with mouthfeel
Preparation cost.
2, compared with existing product, raw material sources are abundant, cheap, and the nutrient nutrition of waste is more abundant comprehensive,
And it is easily absorbed by the human body；Under the enzymolysis of protease, the breaks down proteins that original fragrance can be allowed not strong enough are at a large amount of days
Right, the more abundant delicate flavour of presentation amino acid, enables the taste compound of marine product adequately to be developed and used, selection
Rationally, protein extracting ratio is more up to 75% or more for papain, alkali protease, flavor protease proportion.
3, choosing low value marine organisms amino acid extract is raw material, after concentrated purification, obtains being suitable for the amino for participating in reaction
Sour optium concentration adjusts pH value, by controlling reaction temperature, controls pH value, to make the product generated after reaction, more
It is to inhibit the generation of poor response product in fragrant ingredient.
4, the present invention is that marine organisms amino acid is reacted with recuding sugars, makes it through reaction and generates a series of complex change
Change, generates volatile flavor compounds.It is reacted by this and is formed by no matter seafood essence can be considered as from raw material or process
Naturally, so gained seafood essence can be considered natural essence, and acrylamide content and furans in prepared seafood essence
Content is lower, therefore has more good product characteristic and market prospects.
In conclusion method and process of the invention is reasonable, technologically advanced, strong operability, can be widely applied to mention from marine product
Object is taken to prepare natural seafood essence.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
Embodiment one:
A kind of method using marine product extract preparation seafood essence proposed by the present invention, comprising the following steps:
(1) 15.0% shellfish, fish or crab class marine product extract and 84.5% water are added in a reaction pot, is heated to 98-
102 °C are flowed back and are stirred 30-120 minutes, are subsequently cooled to 40 °C;Add 0.30% compound protease and 0.20% flavor albumen
Enzyme, being maintained at temperature is 40 °C, under conditions of pH value is 7, digests 12 hours, is again heated to 90C and flows back and stir 120 minutes,
Wherein compound protease is the combination of papain, alkali protease, the ratio papain of compound protease: alkaline egg
White enzyme=1.5:1.
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 2.0g/100ml under the vacuum degree of 0.03Mpa.
(3) 0.6%% calcium lactate, 0.7%% vitamin C sodium salt, 0.08% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.0% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.0, be heated to 80 °C it is anti-
It answers 30 minutes, is cooled to 40 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 80 °C of stirrings 10
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment two:
(1) 20.0% shellfish, fish or crab class marine product extract and 79.5% water are added in a reaction pot, is heated to 99 °C
It flows back and stirs 40 minutes, be subsequently cooled to 45 °C;0.20% compound protease and 0.30% flavor protease are added, is maintained at
It under conditions of temperature is 45 °C, pH value is 7.5, digests 4 hours, is again heated to 95 °C and flows back and stir 40 minutes, wherein compound
Combination of the protease for papain, alkali protease, the ratio papain of compound protease: alkali protease=
2.0:1。
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 2.5g/100ml under the vacuum degree of 0.04Mpa.
(3) 0.7% calcium lactate, 0.8% vitamin C sodium salt, 0.09% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.5% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.1, be heated to 85 °C it is anti-
It answers 40 minutes, is cooled to 45 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 85 °C of stirrings 20
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment three:
(1) 25.0% shellfish, fish or crab class marine product extract and 74.5% water are added in a reaction pot, is heated to 100 °
C flows back and stirs 50 minutes, is subsequently cooled to 50 °C;0.25% compound protease and 0.25% flavor protease are added, is kept
It under conditions of temperature is 50 °C, pH value is 7.2, digests 5 hours, is again heated to 97 °C and flows back and stir 50 minutes, wherein multiple
Combination of the hop protein enzyme for papain, alkali protease, the ratio papain of compound protease: alkali protease=
1.7:1。
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 3.0g/100ml under the vacuum degree of 0.05Mpa.
(3) 0.8% calcium lactate, 0.8% vitamin C sodium salt, 0.10% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.6% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.2, be heated to 90 °C it is anti-
It answers 50 minutes, is cooled to 50 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 90 °C of stirrings 20
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Example IV:
(1) 30% shellfish, fish or crab class marine product extract and 68% water are added in a reaction pot, is heated to 101 °C and returns
It flows and stirs 60 minutes, be subsequently cooled to 50 °C;0.1% compound protease and 0.1% flavor protease are added, temperature is maintained at
It under conditions of being 7.3 for 55 °C, pH value, digests 5 hours, is again heated to 98 °C and flows back and stir 50 minutes, wherein compound protein
Enzyme is the combination of papain, alkali protease, the ratio papain of compound protease: alkali protease=2.0:1.
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 2.5g/100ml under the vacuum degree of 0.07Mpa.
(3) 0.8% calcium lactate, 0.8% vitamin C sodium salt, 0.11% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.4% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.4, be heated to 90 °C it is anti-
It answers 60 minutes, is cooled to 50 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 95 °C of stirrings 20
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment five:
(1) 35.0% shellfish, fish or crab class marine product extract and 64.8% water are added in a reaction pot, is heated to 98-
102 °C are flowed back and are stirred 30-120 minutes, are subsequently cooled to 55 °C;Add 0.06% compound protease and 0.14% flavor albumen
Enzyme, being maintained at temperature is 55 °C, under conditions of pH value is 7.5, is digested 7 hours, is again heated to 100 °C and flows back and stir 40 points
Clock, wherein compound protease is the combination of papain, alkali protease, the ratio papain of compound protease: alkali
Property protease=2.1:1.
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 2.7g/100ml under the vacuum degree of 0.05Mpa.
(3) 0.9% calcium lactate, 0.9% vitamin C sodium salt, 0.11% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.6% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.3, be heated to 100 °C it is anti-
It answers 60 minutes, is cooled to 55 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 90 °C of stirrings 30
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment six:
(1) 40% shellfish, fish or crab class marine product extract and 59.7% water are added in a reaction pot, is heated to 101 °C
It flows back and stirs 70 minutes, be subsequently cooled to 45 °C;0.15% compound protease and 0.15% flavor protease are added, is maintained at
It under conditions of temperature is 57 °C, pH value is 7.6, digests 8 hours, is again heated to 103 °C and flows back and stir 80 minutes, wherein compound
Combination of the protease for papain, alkali protease, the ratio papain of compound protease: alkali protease=
2.3:1。
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 2.8g/100ml under the vacuum degree of 0.05Mpa.
(3) 0.7% calcium lactate, 1.1% vitamin C sodium salt, 0.16% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 2.9% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.3, be heated to 105 °C it is anti-
It answers 80 minutes, is cooled to 40 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 95 °C of stirrings 30
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment seven:
(1) 43% shellfish, fish or crab class marine product extract and 56.8% water are added in a reaction pot, is heated to 101 °C
It flows back and stirs 110 minutes, be subsequently cooled to 55 °C;0.25% compound protease and 0.25% flavor protease are added, is kept
It under conditions of temperature is 55 °C, pH value is 7.8, digests 10 hours, is again heated to 103 °C and flows back and stir 110 minutes, wherein
Compound protease is the combination of papain, alkali protease, the ratio papain of compound protease: alkali protease
=2.4:1.
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 3.8g/100ml under the vacuum degree of 0.06Mpa.
(3) 0.8% calcium lactate, 1.0% vitamin C sodium salt, 0.18% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 3.8% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.3, be heated to 100 °C it is anti-
It answers 100 minutes, is cooled to 60 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 90 °C of stirrings 50
Minute.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
Embodiment eight:
(1) 45.0% shellfish, fish or crab class marine product extract and 54.5% water are added in a reaction pot, is heated to 102 °
C flows back and stirs 120 minutes, is subsequently cooled to 60 °C;0.30% compound protease and 0.20% flavor protease are added, is kept
It under conditions of temperature is 60 °C, pH value is 8, digests 12 hours, is again heated to 105 °C and flows back and stir 120 minutes, wherein multiple
Combination of the hop protein enzyme for papain, alkali protease, the ratio papain of compound protease: alkali protease=
2.5:1。
(2) above-mentioned aminoacids solution is concentrated to amino-acid nitrogen 4.0g/100ml under the vacuum degree of 0.07Mpa.
(3) 1.0% calcium lactate, 1.2% vitamin C sodium salt, 0.2% vitamin B1 are added into concentration aminoacids solution.
(4) be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, added glucose is 4.0% that aminoacids solution is concentrated, and reaction solution PH is adjusted to 7.5, be heated to 110 °C it is anti-
It answers 120 minutes, is cooled to 70 °C after reaction.
(5) maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, is heated to 100 °C of stirrings
60 minutes.
(6) it is filtered after being cooled to room temperature.
(7) preservative is added in filtrate obtained and is stirred for uniformly.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Those familiar with the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its invents
Design is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of method using marine product extract preparation seafood essence, it is characterised in that: the following steps are included:
S1, it is prepared by the aminoacids solution that shellfish, fish or crab class marine product digest；
S2, amino-acid nitrogen 2.0-4.0g/100ml is concentrated under vacuum in above-mentioned aminoacids solution；
S3, be added in above-mentioned concentration aminoacids solution taurine, glycine, proline, alanine, nucleic acid (I+G), in glucose
One or more, reaction solution PH is adjusted to 7.0-7.5, is heated to 80-110 °C of reaction 30-120 minutes, after reaction
It is cooled to 40-70 °C；
S4, maltodextrin, 50% converted starch aqueous solution, anhydrous calcium chloride are added in aforesaid liquid, are heated to 80-100 °C and stir
It mixes 10-60 minutes；
S5, it is filtered after being cooled to room temperature；
S6, preservative is added in filtrate obtained and is stirred for uniformly.
S7, above-mentioned solution obtained is dried, obtains finished product.
2. a kind of method using marine product extract preparation seafood essence according to claim 1, it is characterised in that: institute
The aminoacids solution stated is prepared by the following method: shellfish, fish or crab class marine product being added in a reaction pot and extracts
Object and water are heated to 98-102 °C and flow back and stir 30-120 minutes, is subsequently cooled to 40-60 °C;Add compound protease
With flavor protease, being maintained at temperature is 40-60 °C, under conditions of pH value is 7-8, digests 3-12 hours, is again heated to 90-
105 °C are flowed back and are stirred 30-120 minutes.
3. a kind of method using marine product extract preparation seafood essence according to claim 1, it is characterised in that: institute
Stating the glucose being added in step S3 is the 2.0%-4.0% that aminoacids solution is concentrated.
4. a kind of method using marine product extract preparation seafood essence according to claim 1, it is characterised in that: institute
It states and is carried out under the vacuum degree for being concentrated in 0.03~0.07Mpa in step S2.
5. a kind of method using marine product extract preparation seafood essence according to claim 1, it is characterised in that: institute
It states in step S3, the calcium lactate of 0.6%-1.0%, the vitamin C of 0.7%-1.2% is also added into concentration aminoacids solution before the reaction
Sodium salt, the vitamin B1 of 0.08%-0.2%.
6. a kind of method using marine product extract preparation seafood essence according to claim 2, it is characterised in that: institute
It states in step S1, the weight percent of each component are as follows: marine product extract is 15.0%-45.0%, water 54.5%-
84.5%, compound protease 0.06%-0.30%, flavor protease 0.06%-0.30%.
7. a kind of method using marine product extract preparation seafood essence according to claim 2, it is characterised in that: institute
The combination for adding that compound protease is papain, alkali protease in step S1 is stated, the addition in the step S1 is compound
The ratio papain of protease: alkali protease=1.5-2.5:1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428931A (en) * | 2022-09-05 | 2022-12-06 | 东莞市保利德食品添加剂有限公司 | Seafood essence prepared based on dry powder of seafood shell and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744130A (en) * | 2017-10-31 | 2018-03-02 | 荣成市日鑫水产有限公司 | A kind of method that seafood essence is prepared using marine product extract |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
-
2018
- 2018-10-29 CN CN201811265646.7A patent/CN109198576A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744130A (en) * | 2017-10-31 | 2018-03-02 | 荣成市日鑫水产有限公司 | A kind of method that seafood essence is prepared using marine product extract |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428931A (en) * | 2022-09-05 | 2022-12-06 | 东莞市保利德食品添加剂有限公司 | Seafood essence prepared based on dry powder of seafood shell and preparation method thereof |
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Application publication date: 20190115 |