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- Title
低值水产品制备天然复合海鲜调味料的工艺研究.
- Authors
张婷婷; 赖丽婷; 王茵; 魏雪琴
- Abstract
In order to meet people's demand for the natural safety, compound umami and nutrition of seafood seasoning, lowvalue aquatic products were used as the main raw materials and natural food materials as the auxiliary materials to develop a natural compound seafood seasoning. The seasoning base liquid of basa fish, kelp, mushroom and oyster were mixed with auxiliary materials, and the optimal technology of natural compound seafood seasoning was determined by single factor experiment and orthogonal experiment with sensory score as the evaluating index. The results show that the optimal recipe for natural compound seafood condiment is a volume mix ratio of 7:6:6:4 of basa fish seasoning base, kelp seasoning base, mushroom seasoning base and oyster seasoning base. The total volume of natural compound seafood seasoning is 69 mL, including 0.6 g of salt,2.1 g of sugar, 36 mL of ginger and garlic juice, and 24 mL of white pepper juice. According to sensory evaluation, the finished product shows ginger yellow, thick and no foreign substance, no obvious fishy and bitter taste, and has a good seafood flavor. The results show that the finished product contains 3.776 g/100 g of chloride,2.060 g/100 g of flavor disodium,27.910 g/100 g of sodium glutamate, and 20.741 g/100 g of soluble solids.
- Publication
Packaging & Food Machinery, 2022, Vol 40, Issue 2, p13
- ISSN
1005-1295
- Publication type
Article
- DOI
10.3969/j.issn.1005-1295.2022.02.003