CN109329863A - A kind of preparation method of sea food seasoning - Google Patents
A kind of preparation method of sea food seasoning Download PDFInfo
- Publication number
- CN109329863A CN109329863A CN201811140421.9A CN201811140421A CN109329863A CN 109329863 A CN109329863 A CN 109329863A CN 201811140421 A CN201811140421 A CN 201811140421A CN 109329863 A CN109329863 A CN 109329863A
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- Prior art keywords
- raw material
- slurries
- preparation
- enzymatic hydrolysis
- powder
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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
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The embodiment of the present application provides a kind of preparation method of sea food seasoning, prepare the fresh shrimp of raw material and Fresh Grade Breast, it freezes, blend meat mud, carry out autoclaving, three-level is carried out after boiling to grind to obtain slurries, flavor protease is added in slurries, compound protease is digested, it is filtered after enzymatic hydrolysis, emulsifying is carried out again, and spice is added in the slurries after homogeneous or edible additive carries out Maillard reaction, is then spray-dried, powder is made, gained semi-finished product are cooling, powder is sieved after cooling, finally finished product packing is detected and is put in storage.The preparation method of sea food seasoning shown in the embodiment of the present application, enzyme is added in the slurries after three-level grinding to be digested, raw material enzymatic hydrolysis can be made more abundant, the nutrition of acquisition is richer, and emulsifying is carried out after digesting, the partial size of the slurries dispersed substance after emulsifying is small and uniform, can make subsequent Maillard reaction more sufficiently completely, Maillard reaction can generate the fragrance and color of needs, remove fresh shrimp bad smell.
Description
Technical field
This application involves field of food more particularly to a kind of preparation methods of sea food seasoning.
Background technique
Sea food seasoning be fast growth flavouring and saline taste food service industry, snack food industry, catering industry it is excellent
Matter raw material is the fast-moving consumer goods of ordinarily resident's life.With the fast development of industry, sea food seasoning is not only made to become food and drink
The important supplementary material of industry, food industry, but also become the main member for causing " kitchen revolution " and " instant food " upgrading
Element, and to increase by 12% speed rapid development year.As the market of product constantly expands, competition will aggravate, enterprise Ying Shu
Vertical brand awareness, constantly brings forth new ideas, release the personalized product for adapting to market in due course, makes a market differentiation strategy with this, product
Market competition advantage is sought in pole, promotes industry technology upgrade.
The preparation of sea food seasoning in the prior art, usually using Optimization of Low Value Fish, shrimp, shellfish or their leftover bits and pieces as raw material,
Cooked extraction, or using single protease hydrolysis preparation.
But prior art extraction process is complicated, higher cost, obtained sea food seasoning is in liquid, unfavourable packing and storage
Fortune, and the fishy smell after extraction is heavier, and most of consumer is difficult to receive.
Summary of the invention
The embodiment of the present application provides a kind of preparation method of sea food seasoning, solve preparation sea food seasoning fishy smell compared with
The problem of weight.
The embodiment of the present application provides a kind of preparation method of sea food seasoning, includes the following steps:
Freezing, blends: by the fresh shrimp of raw material, Fresh Grade Breast refrigerated storage, temperature of ice house is less than or equal to -18 DEG C, then blends raw material
Meat mud；
Boiling, defibrination: the muddy flesh raw material after blending carries out autoclaving, then carries out three-level grinding, obtains slurries；
Enzymatic hydrolysis, filtering: being added flavor protease in slurries, and compound protease is digested, and temperature control is 55 when enzymatic hydrolysis
DEG C, the time is 4 hours, is filtered after enzymatic hydrolysis using sieve, then carries out emulsifying again；
Maillard reaction: adding spice in the slurries after emulsifying or edible additive carries out Maillard reaction, 95
It is kept for 120 minutes at a temperature of DEG C；
Spray drying: the product after reaction is spray-dried, powder is made；
Cooling, storage: gained semi-finished product are cooled down, and carry out sieve powder after cooling, are finally detected finished product packing and are put in storage.
Optionally, the spray drying step, dry inlet air temperature are 210 DEG C -215 DEG C, and leaving air temp is 90 DEG C.
Optionally, the boiling, refining step, the defibrination fineness are more than or equal to 120 mesh.
Optionally, the enzymatic hydrolysis, filtration step, the sieve are 120 mesh screens.
Optionally, the cooling, storage step, the sieve are 100 mesh screens.
Optionally, the freezing, blends step, further includes pretreatment of raw material, and by the fresh shrimp of the raw material, Fresh Grade Breast carries out clear
It washes, removes the impurity of the raw material, by the raw material refrigerated storage after cleaning, raw material is then being blended into meat mud.
Optionally, the boiling, refining step further include blanching, by the muddy flesh after blending under normal pressure or vacuum condition
The method of microwave heating carries out blanching, and the muddy flesh after blanching is carrying out autoclaving and three-level grinding.
Optionally, the spray drying step further includes sterilization treatment, manufactured powder will be spray-dried, by ultraviolet
Line sterilizer carries out sterilization treatment to product, keeps sea food seasoning relatively sanitary.
The embodiment of the present application provides a kind of preparation method of sea food seasoning, prepares the fresh shrimp of raw material and Fresh Grade Breast, freeze,
Meat mud is blended, autoclaving is then carried out, three-level is carried out after boiling and grinds to obtain slurries, flavor albumen is added in slurries
Enzyme, compound protease are digested, and are filtered after enzymatic hydrolysis, then carry out emulsifying again, are added in the slurries after homogeneous
Spice or edible additive carry out Maillard reaction, are then spray-dried, powder is made, and gained semi-finished product are carried out cold
But, sieve powder is carried out after cooling, finally finished product packing is detected and is put in storage.The preparation side of sea food seasoning shown in the embodiment of the present application
Method is added enzyme in the slurries after three-level grinding and is digested, and raw material can be made to digest more abundant, the nutrition of acquisition is richer
Richness, and emulsifying is carried out after digesting, the partial size of the slurries dispersed substance after emulsifying is small and uniform, can make subsequent
More sufficiently completely, Maillard reaction can generate the fragrance and color of needs to Maillard reaction, remove fresh shrimp bad smell.
Detailed description of the invention
In order to illustrate more clearly of the technical solution of the application, letter will be made to attached drawing needed in the embodiment below
Singly introduce, it should be apparent that, for those of ordinary skills, without any creative labor,
It is also possible to obtain other drawings based on these drawings.
Fig. 1 is the preparation method flow chart that a kind of sea food seasoning exemplified is preferably implemented in the application one.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Whole description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
Referring to Fig. 1, a kind of preparation method flow chart of the sea food seasoning exemplified is preferably implemented for the application one.A kind of sea
The preparation method of fresh flavouring, includes the following steps:
S1 freezing is blended the fresh shrimp of raw material, Fresh Grade Breast refrigerated storage, and temperature of ice house is less than or equal to -18 DEG C, then blends raw material
Meat mud；
S2 boiling, defibrination
Muddy flesh raw material after blending carries out autoclaving, then carries out three-level grinding, obtains slurries；
S3 enzymatic hydrolysis, filtering
Flavor protease is added in slurries, compound protease is digested, and at 55 DEG C, the time is 4 small for temperature control when enzymatic hydrolysis
When, it is filtered using sieve after enzymatic hydrolysis, then carries out emulsifying again；
S4 Maillard reaction
Add spice or edible additive in slurries after emulsifying and carry out Maillard reaction, 95 DEG C at a temperature of
It is kept for 120 minutes；
S5 spray drying
Product after reaction is spray-dried, powder is made；
S6 is cooling, storage
Gained semi-finished product are cooled down, carry out sieve powder after cooling, finally finished product packing is detected and is put in storage.Specifically, it is ready to
The fresh shrimp of raw material and Fresh Grade Breast, fresh shrimp are aided with fresh grade breast deodorization and mention fresh, first freeze raw material as primary raw material
Storage, temperature of ice house are less than or equal to -18 DEG C, and refrigerated storage guarantees the quality of raw material, and raw material is then blended into meat
Mud；
Muddy flesh raw material after blending carries out autoclaving, 121 DEG C at a temperature of kept for 90 minutes, autoclaving is abundant
The nutritive value of raw material is extracted, three-level is then carried out and grinds to obtain slurries, it is more tiny that three-level grinding can obtain particle
Slurries, defibrination thoroughly digest convenient for raw material, obtain more fully nutrition；
Flavor protease is added in slurries after grinding, compound protease is digested, when enzymatic hydrolysis temperature control at 55 DEG C, when
Between be 4 hours, seafood and the hydrolysis of pigeon breast meat protein are generated a large amount of polypeptide and various amino acid needed by human, core by enzymatic hydrolysis
Thuja acid, and then change mouthfeel, enhance flavor, be filtered after enzymatic hydrolysis using sieve, filtering can guarantee the sophistication of material and go
Except impurity, emulsifying is then carried out again；
Emulsifying is dispersed substance micronized, the treatment process of homogenization made in slurry system, this processing landing simultaneously
Low dispersed substance scale and the effect for improving dispersed substance distributing homogeneity.The feed liquid of slurries is squeezing, and thump is swollen with decompression
Refine the dispersed substance in slurry system under swollen triple role, to enable dispersed substance being mutually mixed more evenly；?
The partial size of slurries dispersed substance after matter emulsification is small and uniform, can make subsequent Maillard reaction more sufficiently completely.It can be used
The emulsifying of homogenizer progress slurries.
Spice deodorization is added in slurries after homogeneous or edible additive carries out Maillard reaction, in 95 DEG C of temperature
Lower to be kept for 120 minutes, Maillard reaction can generate the fragrance and color of needs, remove the not pleasant bad smell of seafood shrimp.
Maillard reaction is a kind of universal non-enzymatic browning phenomenon, it is applied among food flavor production application, should
Technology has extraordinary application in meat flavoring and tobacco essence.It is formed by the effect true to nature that essence has natural meat flavoring
Fruit has the function of that blending technology is incomparable.Traditional perfume (or spice) has been broken in application of the Maillard reaction technology in essence field
Accurate adjustment is matched and the scope of production technology, is a completely new flavors and fragrances production application technology, is worth research and extension energetically,
Especially in flavoring industry.
Product after reaction is spray-dried, powder is made；Product after reaction is placed in hothouse, solvent or diluent warp
After atomization, in the contact with hot-air, moisture rapid vaporization to get arrive dry products.The method can directly make solution, emulsion
Dry powdering or particulate preparation, can save the processes such as devaporation, crushing.Gained semi-finished product are cooled down, are carried out after cooling
Powder is sieved, finally finished product packing is detected and is put in storage.
The embodiment of the present application provides a kind of preparation method of sea food seasoning, prepares the fresh shrimp of raw material and Fresh Grade Breast, freeze,
Meat mud is blended, autoclaving is then carried out, three-level is carried out after boiling and grinds to obtain slurries, flavor albumen is added in slurries
Enzyme, compound protease are digested, and are filtered after enzymatic hydrolysis, then carry out emulsifying again, are added in the slurries after homogeneous
Spice or edible additive carry out Maillard reaction, are then spray-dried, powder is made, and gained semi-finished product are carried out cold
But, sieve powder is carried out after cooling, finally finished product packing is detected and is put in storage.The preparation side of sea food seasoning shown in the embodiment of the present application
Method is added enzyme in the slurries after three-level grinding and is digested, and raw material can be made to digest more abundant, the nutrition of acquisition is richer
Richness, and emulsifying is carried out after digesting, the partial size of the slurries dispersed substance after emulsifying is small and uniform, can make subsequent
More sufficiently completely, Maillard reaction can generate the fragrance and color of needs to Maillard reaction, remove fresh shrimp bad smell.
Optionally, the spray drying step, dry inlet air temperature are 210 DEG C -215 DEG C, and leaving air temp is 90 DEG C.It is above-mentioned
Temperature can make product drying more abundant, and moisture vaporization rate is fast, improve drying efficiency.
Optionally, the boiling, refining step, the defibrination fineness are more than or equal to 120 mesh.More than or equal to 120 mesh fineness
Defibrination add flavor protease, when compound protease is digested, thoroughly digested convenient for raw material, acquisition is more fully sought
It supports.
Optionally, the enzymatic hydrolysis, filtration step, the sieve are 120 mesh screens.It is carried out after enzymatic hydrolysis using 120 mesh screens
Filtering, can guarantee that the sophistication of material is higher, and can remove unnecessary impurity, is sufficiently reserved nutriment.
Optionally, the cooling, storage step, the sieve are 100 mesh screens.Seafood tune after 100 mesh mesh screen powder
Taste product are more soluble when in use.
Embodiment 2
In order to preferably remove the impurity of raw material fresh shrimp and Fresh Grade Breast, on the basis of embodiment 1, the S1 is cold for embodiment 2
Freeze, blending step further includes pretreatment of raw material, and by the fresh shrimp of the raw material, Fresh Grade Breast is cleaned, and removes the miscellaneous of the raw material
Then raw material is being blended meat mud by the raw material refrigerated storage after cleaning by matter.
Specifically, by the fresh shrimp of ready raw material, the cleaning of Fresh Grade Breast row removes the impurity of the raw material, by water after cleaning
It drains, the raw material after cleaning is subjected to refrigerated storage, temperature of ice house is less than or equal to -18 DEG C, raw material is then blended meat mud, will
Muddy flesh raw material after blending carries out autoclaving, 121 DEG C at a temperature of kept for 90 minutes, then carry out three-level grinding, obtain
Fineness is more than or equal to the slurries of 120 mesh, and flavor protease, compound protease are added in slurries and is digested, temperature when enzymatic hydrolysis
At 55 DEG C, the time is 4 hours for control, is filtered after enzymatic hydrolysis using 120 mesh screens, emulsifying is then carried out again, in homogeneous
Add spice deodorization or edible additive in slurries afterwards and carry out Maillard reaction, 95 DEG C at a temperature of kept for 120 minutes,
Then it is spray-dried, semi-finished product powder is made, gained semi-finished product powder is cooled down, use 100 mesh screens after cooling
Sieve powder is carried out, finally finished product packing is detected and is put in storage
Embodiment 2 shows a kind of preparation method of sea food seasoning, and on the basis of embodiment 1, the freezing blends step
It further include pretreatment of raw material, by the fresh shrimp of the raw material, Fresh Grade Breast is cleaned, and removes the impurity of the raw material, after cleaning
Then raw material is being blended meat mud by raw material refrigerated storage.The pretreatment of raw material can sufficiently remove the impurity on raw material surface,
It ensure that the clean of raw material, the more conducively health of human body in subsequent handling.
Embodiment 3
Taste in order to guarantee sea food seasoning is more delicious, embodiment 3 on the basis of embodiment 1, the S2 boiling, defibrination
Step further includes blanching；The method of muddy flesh after blending microwave heating under normal pressure or vacuum condition is subjected to blanching, after blanching
Muddy flesh carry out autoclaving and three-level grinding.
Specifically, by the fresh shrimp of ready raw material, pigeon breast carries out refrigerated storage, and temperature of ice house is less than or equal to -18 DEG C, then
Raw material is blended into meat mud, the method for the microwave heating under normal pressure or vacuum condition of the muddy flesh after blending is subjected to blanching, blanching
Laggard horizontal high voltage boiling, 121 DEG C at a temperature of kept for 90 minutes, then carry out three-level grinding, obtain fineness more than or equal to 120
Purpose slurries are added flavor protease, compound protease in slurries and are digested, and temperature control is at 55 DEG C when enzymatic hydrolysis, the time
It is 4 hours, is filtered after enzymatic hydrolysis using 120 mesh screens, then carries out emulsifying again, is added in the slurries after homogeneous fragrant
Pungent material deodorization or edible additive carry out Maillard reaction, 95 DEG C at a temperature of kept for 120 minutes, then done by spraying
It is dry, semi-finished product powder is made, gained semi-finished product powder is cooled down, uses 100 mesh screens to carry out sieve powder after cooling, finally will
Finished product packing detection storage.
Embodiment 3 shows a kind of preparation method of sea food seasoning, on the basis of embodiment 1, the boiling, defibrination step
It suddenly further include blanching；The method of muddy flesh after blending microwave heating under normal pressure or vacuum condition is subjected to blanching, after blanching
Muddy flesh is carrying out autoclaving and three-level grinding.The method of microwave heating under normal pressure or vacuum condition carries out blanching, removes raw material
Peculiar smell guarantees that the taste of sea food seasoning is more delicious.Microwave heating, rapidly, uniformly, heating quality is high, and nutrition destroys for heating
It is few, color, the perfume (or spice) of food can be kept to greatest extent, and taste reduces the destruction of nutriment in food, to the sterilizing ability of raw material
By force, guarantee the safety of sea food seasoning.
Embodiment 4
In order to guarantee that sea food seasoning is relatively sanitary, on the basis of embodiment 1, the S5 spray drying step is also for embodiment 4
Including sterilization treatment；Powder made of being spray-dried carries out sterilization treatment to product, makes seafood by ultraviolet sterilizer
Flavouring is relatively sanitary.
Specifically, by the fresh shrimp of ready raw material, pigeon breast carries out refrigerated storage, and temperature of ice house is less than or equal to -18 DEG C, then
Raw material is blended into meat mud, muddy flesh after blending carries out autoclaving, 121 DEG C at a temperature of kept for 90 minutes, then into
The grinding of row three-level, obtains the slurries that fineness is more than or equal to 120 mesh, flavor protease is added in slurries, compound protease carries out
Enzymatic hydrolysis, at 55 DEG C, the time is 4 hours for temperature control when enzymatic hydrolysis, is filtered after enzymatic hydrolysis using 120 mesh screens, is then carried out again
Emulsifying, spice deodorization is added in the slurries after homogeneous or edible additive carries out Maillard reaction, in 95 DEG C of temperature
Degree is lower to be kept for 120 minutes, is then spray-dried, semi-finished product powder is made, semi-finished product powder is passed through ultraviolet sterilizer
Sterilization treatment is carried out, keeps sea food seasoning relatively sanitary.Gained semi-finished product powder is cooled down, uses 100 meshes after cooling
Net carries out sieve powder, finally detects finished product packing and is put in storage.
Embodiment 4
A kind of preparation method of sea food seasoning is shown, on the basis of embodiment 1, the spray drying step further includes going out
Bacterium processing；Powder made of being spray-dried carries out sterilization treatment to product, makes sea food seasoning by ultraviolet sterilizer
It is relatively sanitary.Ultraviolet sterilizer can be destroyed and be changed the DNA structure of bacterium by ultraviolet irradiation, make bacterium at once
Dead or irreproducible offspring, to achieve the purpose that sterilization, carrying out sterilization treatment using ultraviolet sterilizer has simply just
Victory, broad-spectrum high efficacy, advantage without secondary pollution keep sea food seasoning relatively sanitary by sterilization treatment, ensure that seafood tune
The safety of taste product.
The embodiment of the present application provides a kind of preparation method of sea food seasoning, prepares the fresh shrimp of raw material and Fresh Grade Breast, freeze,
Meat mud is blended, autoclaving is then carried out, three-level is carried out after boiling and grinds to obtain slurries, flavor albumen is added in slurries
Enzyme, compound protease are digested, and are filtered after enzymatic hydrolysis, then carry out emulsifying again, are added in the slurries after homogeneous
Spice or edible additive carry out Maillard reaction, are then spray-dried, powder is made, and gained semi-finished product are carried out cold
But, sieve powder is carried out after cooling, finally finished product packing is detected and is put in storage.The preparation side of sea food seasoning shown in the embodiment of the present application
Method is added enzyme in the slurries after three-level grinding and is digested, and raw material can be made to digest more abundant, the nutrition of acquisition is richer
Richness, and emulsifying is carried out after digesting, the partial size of the slurries dispersed substance after emulsifying is small and uniform, can make subsequent
More sufficiently completely, Maillard reaction can generate the fragrance and color of needs to Maillard reaction, remove fresh shrimp bad smell.
Those skilled in the art after considering the specification and implementing the invention disclosed here, will readily occur to of the invention its
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the invention, these modifications, purposes or
Person's adaptive change follows general principle of the invention and including the undocumented common knowledge in the art of the present invention
Or conventional techniques.The description and examples are only to be considered as illustrative, and true scope and spirit of the invention are by following
Claim is pointed out.
It should be understood that the present invention is not limited to the precise structure already described above and shown in the accompanying drawings, and
And various modifications and changes may be made without departing from the scope thereof.The scope of the present invention is limited only by the attached claims.
Claims (8)
1. a kind of preparation method of sea food seasoning, which comprises the steps of: freezing blends: by the fresh shrimp of raw material,
Fresh Grade Breast refrigerated storage, temperature of ice house are less than or equal to -18 DEG C, raw material are then blended meat mud；Boiling, defibrination: after blending
Muddy flesh raw material carry out autoclaving, then carry out three-level grinding, obtain slurries；Filtering: flavor is added in enzymatic hydrolysis in slurries
Protease, compound protease are digested, and at 55 DEG C, the time is 4 hours for temperature control when enzymatic hydrolysis, are carried out after enzymatic hydrolysis using sieve
Filtering, then carries out emulsifying again；Maillard reaction: spice or edible addition are added in the slurries after emulsifying
Agent carry out Maillard reaction, 95 DEG C at a temperature of keep 120 minutes；Spray drying: the product after reaction is done by spraying
It is dry, powder is made；Cooling, storage: gained semi-finished product are cooled down, and are carried out sieve powder after cooling, are finally detected finished product packing
Storage.
2. preparation method according to claim 1, which is characterized in that the spray drying step, dry inlet air temperature are
210 DEG C -215 DEG C, leaving air temp is 90 DEG C.
3. preparation method according to claim 1, which is characterized in that the boiling, refining step, the defibrination fineness are big
In equal to 120 mesh.
4. preparation method according to claim 1, which is characterized in that the enzymatic hydrolysis, filtration step, the sieve are 120
Mesh screen.
5. preparation method according to claim 1, which is characterized in that the cooling, storage step, the sieve are 100
Mesh screen.
6. preparation method according to claim 1, which is characterized in that the freezing blends step, further includes that raw material is located in advance
Reason, by the fresh shrimp of the raw material, Fresh Grade Breast is cleaned, and removes the impurity of the raw material, by the raw material refrigerated storage after cleaning, so
Raw material is being blended into meat mud afterwards.
7. preparation method according to claim 1, which is characterized in that the boiling, refining step further include blanching, will
The method of muddy flesh microwave heating under normal pressure or vacuum condition after blending carries out blanching, and the muddy flesh after blanching is carrying out high pressure steaming
It boils and is ground with three-level.
8. preparation method according to claim 1, which is characterized in that the spray drying step further includes sterilization treatment,
Powder made of being spray-dried carries out sterilization treatment to product, defends sea food seasoning more by ultraviolet sterilizer
It is raw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811140421.9A CN109329863A (en) | 2018-09-28 | 2018-09-28 | A kind of preparation method of sea food seasoning |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811140421.9A CN109329863A (en) | 2018-09-28 | 2018-09-28 | A kind of preparation method of sea food seasoning |
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| Publication Number | Publication Date |
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| CN109329863A true CN109329863A (en) | 2019-02-15 |
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ID=65307326
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| CN201811140421.9A Withdrawn CN109329863A (en) | 2018-09-28 | 2018-09-28 | A kind of preparation method of sea food seasoning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115969026A (en) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | Aromatizing and flavoring base material and preparation method and application thereof |
-
2018
- 2018-09-28 CN CN201811140421.9A patent/CN109329863A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115969026A (en) * | 2023-01-03 | 2023-04-18 | 佛山市海天(高明)调味食品有限公司 | Aromatizing and flavoring base material and preparation method and application thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190215 |
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| WW01 | Invention patent application withdrawn after publication |