Title: Shrimp juice and its making process
Application Number: 200510098399 Application Date: 2005.09.12
Publication Number: 1931014 Publication Date: 2007.03.21
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/22;A23J3/04;A23L1/237;A23L1/228;A23L1/0522;A23L1/09;A23J7/00;A23D9/00
Applicant(s) Name: Jiang Dianshui Address:
Inventor(s) Name:
Attorney & Agent:
Abstract:
    The present invention discloses shrimp juice and its making process. The shrimp juice consists of concentrated fresh shrimp enzymolyzing liquid 70-90 weight portions, glucose 10-20 weight portions, table salt 5-10 weight portions, sodium glutamate 4-8 weight portions, modified starch 3-6 weight portions, beta-cyclodextrin 2-5 weight portions, yeast essence 0.5-1.5 weight portions, soybean lecithin 0.4-1 weight portions, I G 0.3-0.5 weight portions, ethyl maltol 0.2-0.4 weight portions, monoglycerolester 0.1-0.2 weight portions, aniseed oil 0.1-0.2 weight portions, and clove oil 0.05-0.1 weight portions. The technological process includes the main steps of cooking fresh shrimp, pulping, enzymolysis, enzyme deactivation, concentration, compounding, mixing, regulating, homogenizing, etc. The shrimp juice is one kind of high grade seasoning with good taste, rich nutrients and eating convenience.
Time: 9
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