CN110935192B - Ultrasonic-assisted essence extraction device and process based on powder essence processing - Google Patents
Ultrasonic-assisted essence extraction device and process based on powder essence processing Download PDFInfo
- Publication number
- CN110935192B CN110935192B CN201911364069.1A CN201911364069A CN110935192B CN 110935192 B CN110935192 B CN 110935192B CN 201911364069 A CN201911364069 A CN 201911364069A CN 110935192 B CN110935192 B CN 110935192B
- Authority
- CN
- China
- Prior art keywords
- parts
- gear
- essence
- seafood
- ultrasonic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000605 extraction Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 title claims description 24
- 238000000034 method Methods 0.000 title claims description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 45
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 7
- 239000004467 fishmeal Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 38
- 239000003021 water soluble solvent Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 20
- 238000007789 sealing Methods 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims description 12
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 12
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims description 12
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 8
- 241000143060 Americamysis bahia Species 0.000 claims description 8
- OHDFENKFSKIFBJ-UHFFFAOYSA-N bis(2-methyl-3-furyl)disulfide Chemical compound O1C=CC(SSC2=C(OC=C2)C)=C1C OHDFENKFSKIFBJ-UHFFFAOYSA-N 0.000 claims description 8
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 8
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims description 8
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 claims description 6
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 claims description 6
- GZXXANJCCWGCSV-UHFFFAOYSA-N 2,3-Diethylpyrazine Chemical compound CCC1=NC=CN=C1CC GZXXANJCCWGCSV-UHFFFAOYSA-N 0.000 claims description 6
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 claims description 6
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 claims description 6
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims description 6
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims description 6
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 claims description 6
- XTHFKEDIFFGKHM-UHFFFAOYSA-N Dimethoxyethane Chemical compound COCCOC XTHFKEDIFFGKHM-UHFFFAOYSA-N 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 claims description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 claims description 3
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- DYESIIKIFKDGLI-UHFFFAOYSA-N 1-cyclopenta-2,4-dien-1-ylethanone Chemical compound CC(=O)C1C=CC=C1 DYESIIKIFKDGLI-UHFFFAOYSA-N 0.000 claims description 2
- FCWYQRVIQDNGBI-UHFFFAOYSA-N Dihydro-2-methyl-3(2H)-furanone Chemical compound CC1OCCC1=O FCWYQRVIQDNGBI-UHFFFAOYSA-N 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000011888 snacks Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 239000000686 essence Substances 0.000 description 54
- 239000000047 product Substances 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 3
- 235000019264 food flavour enhancer Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0261—Solvent extraction of solids comprising vibrating mechanisms, e.g. mechanical, acoustical
- B01D11/0265—Applying ultrasound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0215—Solid material in other stationary receptacles
- B01D11/0253—Fluidised bed of solid materials
- B01D11/0257—Fluidised bed of solid materials using mixing mechanisms, e.g. stirrers, jets
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Acoustics & Sound (AREA)
- Physics & Mathematics (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mechanical Engineering (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an ultrasonic-assisted essence extraction device for processing powdered essence, which comprises a box body and a box cover, wherein the box body and the box cover are both of hollow cylindrical structures with one sealed side, the inner wall of the box body is fixedly connected with an ultrasonic emitter, the inner wall of the box cover is fixedly connected with a motor, an output shaft of the motor is fixedly connected with a wide gear, the wide gear is meshed with a plurality of narrow gears, and the axis of each narrow gear is fixedly connected with a gear shaft. Has the advantages that: when the seafood essence prepared by the scheme is used for preparing food, the seafood characteristic aroma of the food can be obviously increased, the aroma is strong and elegant, the flavor of the food is more full, when the seafood essence is used for seafood-flavored snacks, the seafood aroma with delicious and mellow taste of the product can be enhanced, compared with common seafood fish meal, the seafood essence has the seafood characteristic aroma, the aroma is strong, the taste is delicious, the aroma is lasting, the aftertaste is endless, and the seafood essence is beneficial for manufacturers to impact the market of high-grade consumer products.
Description
Technical Field
The invention relates to the technical field of essence extraction, in particular to an ultrasonic-assisted essence extraction device and process based on powder essence processing.
Background
Along with the development of modern society, the demand of people for seafood-flavor essence is highlighted. The seafood essence can be used for products which need to endow seafood fragrance to foods, and can also be used for products which need to enhance special flavor in seafood products. The seafood essence is mostly in powder form, the application of the seafood essence makes up the characteristic fragrance lost by the cooking of the seafood product, relieves the embarrassment of high price of the seafood product, and plays a great role in improving the taste and fragrance of the food and balancing the cost although the seafood essence cannot completely replace the ingredients of the seafood product. However, with the continuous progress of society, the living standard of people is continuously improved, more and more people pursue purer seafood taste, the flavor of the existing seafood powder essence is not strong enough, if the dosage is increased, the freshness can be improved, but the taste is poorer, and the seafood product at the present stage is difficult to be favored by high-grade consumers.
Disclosure of Invention
The invention aims to solve the problem that the seafood essence is not delicious enough in taste in the prior art, and provides an ultrasonic-assisted essence extraction device and process for processing powder essence.
In order to achieve the purpose, the invention adopts the following technical scheme: the ultrasonic-assisted essence extraction device for processing powdered essence comprises a box body and a box cover, wherein the box body and the box cover are hollow cylindrical structures with one sealed side, the inner wall of the box body is fixedly connected with an ultrasonic emitter, the inner wall of the box cover is fixedly connected with a motor, an output shaft of the motor is fixedly connected with a wide gear, the wide gear is meshed with a plurality of narrow gears, the axis of each narrow gear is fixedly connected with a gear shaft, the lower end of each gear shaft is sleeved with a plurality of sliding sleeves in a sliding manner, the sliding sleeves are connected with the gear shafts in a sealing and sliding manner, the sliding sleeves are connected with a plurality of stirring blades, a plurality of side holes communicated with the sliding sleeves are formed in the side walls of the sliding sleeves, and a waterproof breathable film is glued in each side hole in a sealing manner;
the opening end fixed welding of lid has the apron of a ring type, the concentric fixedly connected with joint strip of one end that the lid was kept away from to the apron.
In foretell processing based on powder essence is with supplementary essence extraction element of ultrasonic wave, it is a plurality of the common meshing of narrow gear has a ring gear, wide gear, narrow gear, ring gear are the straight-teeth gear, wide gear equals with the size of ring gear at teeth of a cogwheel direction, the size of narrow gear at teeth of a cogwheel direction is the quarter of wide gear.
In foretell in the essence extraction element is assisted with ultrasonic wave based on processing of powder essence, the swash plate that the slope set up of inner wall fixedly connected with of lid, the swash plate is less than wide gear's width along the axial maximum length of gear shaft, the terminal surface that motor was kept away from to wide gear is connected with a closing plate through the bearing rotation, a plurality of through-hole has been seted up on the closing plate, every the gear shaft all runs through the through-hole and is connected rather than rotating, every all the cover is equipped with a tensioning spring on the gear shaft, tensioning spring's one end offsets with narrow gear, tensioning spring's the other end offsets with the closing plate, every the gear shaft all offsets with the swash plate.
In foretell processing based on powder essence is with supplementary essence extraction element of ultrasonic wave, the gear shaft divide into square column section and cylinder section, square column section and cylinder end coaxial bonding, the square column section of gear shaft is located the one end that the lid was kept away from to the closing plate, the sliding sleeve be with square column section complex square cylinder.
In the ultrasonic-assisted essence extraction process for processing based on the powdered essence, the process comprises the following steps:
s1, preparing materials:
preparing the following materials in parts by weight: 10-20 parts of table salt, 200-300 parts of seafood fish meal, 10-30 parts of anise, 18-25 parts of fennel, 5-15 parts of dried shrimps, 15-60 parts of polydiethylene glycol dimethyl ether, 5-50 parts of trimethylamine, 10-50 parts of dimethyl sulfide, 10-50 parts of acetic acid, 20-80 parts of dimethyl disulfide, 15-60 parts of 2-methyltetrahydrofuran-3-one, 5-100 parts of 3-methylthiopropanal, 40-120 parts of 2, 3-dimethylpyrazine, 30-80 parts of 2,3, 5-trimethylpyrazine, 40-300 parts of 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 5-100 parts of 2, 3-diethylpyrazine, 60-300 parts of 2-methyl-3-furanthiol, 30-150 parts of bis (2-methyl-3-furanyl) disulfide, 5-130 parts of methylcyclopentadienyl ketone, 40-300 parts of caproic acid, 10-50 parts of 4-methyl-5-hydroxyethyl thiazole, 5-60 parts of 1-octene-3-ol, 10-70 parts of 5-methylfurfural, 8-80 parts of 2, 4-decadienal, 10-150 parts of 2, 4-heptadienal and 500-800 parts of a water-soluble solvent;
s2, fresh material treatment:
adding seafood fish powder into water soluble solvent, stirring at 50 deg.C in water bath, heating and stirring for 30min, and stirring;
s3, dry material treatment:
mixing and grinding star anise, fennel and small shrimps into fine powder, sieving the fine powder by a 80-mesh sieve, adding a water-soluble solvent, heating to 50 ℃, and preserving heat for 3 hours;
s4, batching:
stirring and mixing polydiethylene glycol dimethyl ether, trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, 2-methyltetrahydrofuran-3-ketone, 3-methylthiopropanal and 2, 3-dimethylpyrazine according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture A;
stirring and mixing 2,3, 5-trimethyl pyrazine, 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 2, 3-diethyl pyrazine, 2-methyl-3-furanthiol, bis (2-methyl-3-furyl) disulfide, methyl cyclopentenolone, hexanoic acid, 4-methyl-5-hydroxyethyl thiazole, 1-octen-3-ol, 5-methylfurfural, 2, 4-decadienal and 2, 4-heptadienal according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture B;
s5, mixed seasoning:
and (3) putting the processed fresh materials, dry materials, mixing agent A and mixing agent B into the box body at one time, adding the rest of water-soluble solvent, starting a motor to rotate slowly for 30min, starting an ultrasonic generator, turning up the motor to 1500r/min, then turning off the ultrasonic generator and the motor, pouring out, filtering and distilling to obtain the essence.
In the ultrasonic-assisted essence extraction process based on the processing of the powdered essence, salt is added into the stirring process in the second step three times, the salt amount of the three times is 1/5, 2/5 and 3/5 of the total salt amount respectively, and the adding time interval of each time of the salt is not less than 5 min; sieving the fine powder, mixing and dissolving in water soluble solvent at temperature below 5 deg.c, heating to 50 deg.c and maintaining for 3 hr.
Compared with the prior art, the invention has the advantages that:
1. in the invention, the motor works to drive the wide gear to rotate, the wide gear drives the narrow gear meshed with the wide gear to synchronously rotate, and the stirring blade synchronously rotates along with the wide gear to stir substances in the box body;
because narrow gear meshes with the ring gear simultaneously, so narrow gear can rotate around wide gear's axle center simultaneously, and at its rotation in-process, because the top of gear shaft offsets with the swash plate all the time, and the height difference of swash plate each point, under the synergism of tensioning spring, the reciprocal up-and-down motion of gear shaft makes its stirring more abundant, and the dissolution between each raw materials is also more abundant, guarantees that the flavor that finally produces utilizes each raw materials completely.
2. According to the invention, the air pressure in the sliding sleeve is in a changing state by up-and-down movement of the gear shaft, meanwhile, due to the existence of the waterproof breathable film, a certain amount of air can permeate the waterproof breathable film to be dissolved into the solution to generate micro gas nuclei when the air pressure is increased, the ultrasonic generator can emit ultrasonic waves to drive the water body to vibrate at high frequency, and micro gas nuclei cavitation bubbles in the liquid vibrate under the action of the ultrasonic waves to form cavitation phenomena to generate tens of thousands of micro bubbles, namely cavitation bubbles. These cavitation bubbles grow in the negative pressure region formed by the longitudinal propagation of the ultrasonic waves, and rapidly close in the positive pressure region, thereby being compressed and stretched under alternating positive and negative pressures. At the moment when the cavitation bubbles are compressed to collapse, huge instantaneous pressure can be generated, generally reaching dozens of megapascals to hundreds of megapascals, and the huge instantaneous pressure can crush plant cells which are not easy to disintegrate, so that the aim of more uniformly mixing various components in the solution is further fulfilled, and the finally obtained essence is ensured to have purer taste.
3. When the seafood essence prepared by the scheme is used for preparing food, the characteristic seafood flavor of the food can be obviously increased, the fragrance is strong and elegant, and the flavor of the food is richer. When the seafood flavor snack is used for seafood flavor snacks, the seafood flavor of the seafood flavor snack can be enhanced, and compared with common seafood fish meal, the seafood flavor snack has the characteristic fragrance of seafood, is strong in fragrance, delicious in taste, lasting in fragrance and endless in aftertaste. When the seafood sauce is used for freezing minced fillet products and marine bionic products, strong head fragrance at low temperature can be ensured, the seafood flavor is not lost, the volatility is good, the mouthfeel is vivid, and the fragrance is lasting. When the seafood flavor enhancer is used for products such as instant noodles, leisure foods, seasoning bags and the like, the seafood flavor enhancer can endow the products with strong seafood flavor, the aftertaste is lasting, the seafood flavor is vivid, and the seafood flavor enhancer is beneficial for manufacturers to impact markets of high-grade consumer products.
4. The device is suitable for extracting and processing various essences, such as seafood-flavor essence, edible fungus-flavor essence, meat-flavor essence and the like, and the same device can extract more various essences through a small amount of change of a process formula, so that the device is beneficial to reducing the cost control of large-scale essence processing enterprises when the production lines are switched, and is more beneficial to market popularization.
Drawings
Fig. 1 is a schematic structural diagram of an ultrasonic-assisted essence extraction device for processing powdered essence according to the present invention;
fig. 2 is an enlarged schematic view of a part a of the ultrasonic-assisted essence extraction device for processing powdered essence according to the present invention;
fig. 3 is an enlarged schematic view of a sealing plate part in the ultrasonic-assisted essence extraction device for processing powdered essence provided by the invention.
In the figure: the device comprises a box body 1, a box cover 2, a motor 3, a wide gear 4, a narrow gear 5, a gear ring 6, a gear shaft 7, an inclined plate 8, a cover plate 9, a sealing rubber strip 10, an ultrasonic generator 11, a sliding sleeve 12, a return spring 13, a stirring blade 14, a waterproof and breathable film 15, a tensioning spring 16 and a sealing plate 17.
Detailed Description
The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.
Examples
Referring to fig. 1-3, based on ultrasonic wave auxiliary essence extraction element is used in processing of powdered essence, including box body 1 and lid 2, box body 1 and lid 2 are the hollow cylinder structure of one side seal, and the inner wall fixedly connected with ultrasonic emitter 11 of box body 1, and ultrasonic generator 11 can send the ultrasonic wave and drive water high-frequency vibration, and the micro-nuclear cavitation bubble in the liquid vibration can form the cavitation phenomenon and produce tens of thousands of micro-bubbles, cavitation bubble promptly under the effect of ultrasonic wave. The cavitation bubbles can break up the plant cells.
The inner wall of the box cover 2 is fixedly connected with a motor 3, an output shaft of the motor 3 is fixedly connected with a wide gear 4, the wide gear 4 is meshed with a plurality of narrow gears 5, the motor 3 works to drive the wide gear 4 to rotate, the wide gear 4 drives the narrow gears 5 meshed with the wide gear 4 to synchronously rotate, the axis of each narrow gear 5 is fixedly connected with a gear shaft 7, the lower end of each gear shaft 7 is sleeved with a plurality of sliding sleeves 12 in a sliding mode, the sliding sleeves 12 are connected with the gear shafts 7 in a sealing and sliding mode, the gear shafts 7 move up and down under the action of a return spring 16 to drive the sliding sleeves 12 to move relative to the sliding sleeves, and therefore air pressure in the sliding sleeves 12 is in a changing state;
the sliding sleeve 12 is connected with a plurality of stirring blades 14, and the stirring blades 14 synchronously rotate along with the sliding sleeve to stir substances in the box body 1; the side wall of the sliding sleeve 12 is provided with a plurality of side holes communicated with the inside of the sliding sleeve, and a waterproof breathable film 15 is sealed and glued in each side hole;
an annular cover plate 9 is fixedly welded at the opening end of the box cover 2, and one end, far away from the box cover 2, of the cover plate 9 is concentrically and fixedly connected with a sealing rubber strip 10;
the narrow gears 5 are meshed with a gear ring 6 together, the wide gear 4, the narrow gear 5 and the gear ring 6 are straight gears, the sizes of the wide gear 4 and the gear ring 6 in the gear tooth direction are equal, and the size of the narrow gear 5 in the gear tooth direction is one fourth of that of the wide gear 4; the narrow gear 5 is meshed with the gear ring 6 at the same time, so that the narrow gear 5 can rotate around the axis of the wide gear 4 at the same time, and in the rotating process, the top of the gear shaft 7 is always abutted against the inclined plate 8, and the heights of all points of the inclined plate 8 are different, so that the gear shaft 7 reciprocates up and down under the synergistic action of the tension spring 16, and the stirring is more sufficient;
the inner wall of the box cover 2 is fixedly connected with an inclined plate 8 which is obliquely arranged, the maximum length of the inclined plate 8 along the axial direction of the gear shaft 7 is smaller than the width of the wide gear 4, the end face, away from the motor 3, of the wide gear 4 is rotatably connected with a sealing plate 17 through a bearing, a plurality of through holes are formed in the sealing plate 17, each gear shaft 17 penetrates through the through hole and is rotatably connected with the through hole, a tensioning spring 16 is sleeved on each gear shaft 17, one end of each tensioning spring 16 abuts against the narrow gear 5, the other end of each tensioning spring 16 abuts against the sealing plate 17, and each gear shaft 7 abuts against the inclined plate 8;
An ultrasonic-assisted essence extraction process based on powdered essence processing comprises the following steps:
s1, preparing materials:
preparing the following materials in parts by weight: 10 parts of salt, 200 parts of seafood fish meal, 10 parts of star anise, 18 parts of fennel, 5 parts of dried shrimps, 15 parts of polydiethylene glycol dimethyl ether, 50 parts of trimethylamine, 10 parts of dimethyl sulfide, 10 parts of acetic acid, 20 parts of dimethyl disulfide, 15 parts of 2-methyltetrahydrofuran-3-ketone, 5 parts of 3-methylthiopropanal, 40 parts of 2, 3-dimethylpyrazine, 30 parts of 2,3, 5-trimethylpyrazine, 40 parts of 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 5 parts of 2, 3-diethylpyrazine, 60 parts of 2-methyl-3-furanthiol, 50 parts of bis (2-methyl-3-furanyl) disulfide, 30 parts of methyl cyclopentenolone, 80 parts of hexanoic acid, 30 parts of 4-methyl-5-hydroxyethyl thiazole, 40 parts of 1-octene-3-alcohol, 60 parts of 5-methylfurfural, 40 parts of 2, 4-decadienal, 100 parts of 2, 4-heptadienal and 600 parts of water-soluble solvent;
s2, fresh material treatment:
adding seafood fish powder into water soluble solvent, stirring at 50 deg.C in water bath, heating and stirring for 30min, and stirring;
s3, dry material treatment:
mixing and grinding star anise, fennel and small shrimps into fine powder, sieving the fine powder by a 80-mesh sieve, adding a water-soluble solvent, heating to 50 ℃, and preserving heat for 3 hours;
s4, batching:
stirring and mixing polydiethylene glycol dimethyl ether, trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, 2-methyltetrahydrofuran-3-ketone, 3-methylthiopropanal and 2, 3-dimethylpyrazine according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture A;
stirring and mixing 2,3, 5-trimethyl pyrazine, 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 2, 3-diethyl pyrazine, 2-methyl-3-furanthiol, bis (2-methyl-3-furyl) disulfide, methyl cyclopentenolone, hexanoic acid, 4-methyl-5-hydroxyethyl thiazole, 1-octen-3-ol, 5-methylfurfural, 2, 4-decadienal and 2, 4-heptadienal according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture B;
s5, mixed seasoning:
and (3) putting the processed fresh materials, dry materials, mixing agent A and mixing agent B into the box body 1 at one time, adding the rest of water-soluble solvent, starting the motor 3 to rotate slowly for 30min, starting the ultrasonic generator 11, turning up the motor 3 to 1500r/min, then turning off the ultrasonic generator 11 and the motor 3, pouring out, filtering and distilling to obtain the essence.
Adding salt for three times in the stirring process in the step two, wherein the salt amount for three times is 1/5, 2/5 and 3/5 of the total salt amount respectively, and the adding time interval of each time of salt is not less than 5 min; sieving the fine powder, mixing and dissolving in water soluble solvent at temperature below 5 deg.c, heating to 50 deg.c and maintaining for 3 hr.
In the invention, the motor 3 works to drive the wide gear 4 to rotate, the wide gear 4 drives the narrow gear 5 meshed with the wide gear to synchronously rotate, and the stirring blade 14 synchronously rotates along with the wide gear to stir substances in the box body 1;
because the narrow gear 5 is meshed with the gear ring 6 at the same time, the narrow gear 5 can rotate around the axis of the wide gear 4 at the same time, in the rotating process, the top of the gear shaft 7 is always abutted against the inclined plate 8, and the heights of all points of the inclined plate 8 are different, and under the synergistic action of the tension spring 16, the gear shaft 7 reciprocates up and down, so that the stirring is more sufficient.
It is worth to be noted that in the present invention, the sliding sleeve 12 is connected with the gear shaft 7 in a sealing sliding manner, the gear shaft 7 moves up and down under the action of the return spring 16, and the sliding sleeve 12 is driven to move relative to the gear shaft to a certain extent, so that the air pressure in the sliding sleeve 12 is in a changing state, and meanwhile, due to the existence of the waterproof breathable film 15, a certain amount of air is dissolved into the solution through the waterproof breathable film 15 to generate a micro gas core when the air pressure is increased, and the ultrasonic generator 11 in the present invention can emit ultrasonic waves to drive the water body to vibrate at high frequency, and the micro gas core cavitation bubbles in the liquid vibrate under the action of the ultrasonic waves to form a cavitation phenomenon to generate tens of thousands of micro bubbles, namely cavitation bubbles. These cavitation bubbles grow in the negative pressure zone formed by the longitudinal propagation of the ultrasonic waves, and rapidly close in the positive pressure zone, thereby being compressed and stretched under alternating positive and negative pressures. At the moment when the cavitation bubbles are compressed to collapse, huge instantaneous pressure can be generated, generally reaching dozens of megapascals to hundreds of megapascals, and the huge instantaneous pressure can crush plant cells which are not easy to disintegrate, so that the aim of more uniformly mixing various components in the solution is further fulfilled.
It is worth mentioning that: the device of the invention is suitable for extracting and processing various essences, such as edible fungus flavor essence and meat flavor essence:
when the device is used for edible mushroom flavor essence, the seafood fish meal is replaced by equal amount of mushroom essence, and the shrimps are replaced by equal amount of hericium erinaceus and bolete; the 3-methylthiopropanal and the bis (2-methyl-3-furyl) disulfide are respectively replaced by the thiommenthone and the jujube tincture, and the processing method is suitable for processing the edible fungus flavor essence.
When the device is used for meat flavor essence, the seafood fish meal is replaced by the same amount of microcapsule type powder essence, and the shrimps are replaced by the double weight of lean pork; the 3-methylthiopropanal and the bis (2-methyl-3-furyl) disulfide are respectively replaced by sodium starch octenylsuccinate and Arabic gum, so that the processing method is suitable for processing the meat flavor.
Although the terms of the box body 1, the box cover 2, the motor 3, the wide gear 4, the narrow gear 5, the gear ring 6, the gear shaft 7, the inclined plate 8, the cover plate 9, the sealing rubber strip 10, the ultrasonic generator 11, the sliding sleeve 12, the return spring 13, the stirring blade 14, the waterproof and breathable film 15, the tension spring 16, the sealing plate 17 and the like are used more frequently, the possibility of using other terms is not excluded. These terms are used merely to more conveniently describe and explain the nature of the present invention; they are to be construed as being without limitation to any additional limitations that may be imposed by the spirit of the present invention.
Claims (3)
1. Based on ultrasonic auxiliary essence extraction element is used in processing of powder essence, including box body (1) and lid (2), its characterized in that, box body (1) and lid (2) are one side seal's hollow cylinder structure, the inner wall fixedly connected with ultrasonic emitter (11) of box body (1), the inner wall fixedly connected with motor (3) of lid (2), the output shaft fixedly connected with of motor (3) has a wide gear (4), wide gear (4) meshing has a plurality of narrow gear (5), the axle center of every narrow gear (5) all fixedly connected with a gear shaft (7), the lower extreme of every gear shaft (7) all slides and cup joints a plurality of sliding sleeves (12), sliding sleeve (12) and gear shaft (7) sealing sliding connection, be connected with a plurality of stirring leaf (14) on sliding sleeve (12), a plurality of side holes communicated with the inside of the sliding sleeve (12) are formed in the side wall of the sliding sleeve, and a waterproof breathable film (15) is sealed and glued in each side hole;
an annular cover plate (9) is fixedly welded at the opening end of the box cover (2), and a sealing rubber strip (10) is concentrically and fixedly connected at one end, far away from the box cover (2), of the cover plate (9);
a gear ring (6) is meshed with the narrow gears (5) together, the wide gear (4), the narrow gear (5) and the gear ring (6) are straight gears, the sizes of the wide gear (4) and the gear ring (6) in the gear tooth direction are equal, and the size of the narrow gear (5) in the gear tooth direction is one fourth of that of the wide gear (4);
the use process of the ultrasonic-assisted essence extraction device for processing the powder essence comprises the following steps:
s1, preparing materials:
preparing the following materials in parts by weight: 10-20 parts of table salt, 200-300 parts of seafood fish meal, 10-30 parts of anise, 18-25 parts of fennel, 5-15 parts of dried shrimps, 15-60 parts of polydiethylene glycol dimethyl ether, 5-50 parts of trimethylamine, 10-50 parts of dimethyl sulfide, 10-50 parts of acetic acid, 20-80 parts of dimethyl disulfide, 15-60 parts of 2-methyltetrahydrofuran-3-one, 5-100 parts of 3-methylthiopropanal, 40-120 parts of 2, 3-dimethylpyrazine, 30-80 parts of 2,3, 5-trimethylpyrazine, 40-300 parts of 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 5-100 parts of 2, 3-diethylpyrazine, 60-300 parts of 2-methyl-3-furanthiol, 30-150 parts of bis (2-methyl-3-furanyl) disulfide, 5-130 parts of methylcyclopentadienyl ketone, 40-300 parts of caproic acid, 10-50 parts of 4-methyl-5-hydroxyethyl thiazole, 5-60 parts of 1-octene-3-ol, 10-70 parts of 5-methylfurfural, 8-80 parts of 2, 4-decadienal, 10-150 parts of 2, 4-heptadienal and 500-800 parts of a water-soluble solvent;
s2, fresh material treatment:
adding seafood fish powder into water soluble solvent, stirring at 50 deg.C in water bath, heating and stirring for 30min, and stirring;
s3, dry material treatment:
mixing and grinding star anise, fennel and small shrimps into fine powder, sieving the fine powder by a 80-mesh sieve, adding a water-soluble solvent, heating to 50 ℃, and preserving heat for 3 hours;
s4, batching:
stirring and mixing polydiethylene glycol dimethyl ether, trimethylamine, dimethyl sulfide, acetic acid, dimethyl disulfide, 2-methyltetrahydrofuran-3-ketone, 3-methylthiopropanal and 2, 3-dimethylpyrazine according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture A;
stirring and mixing 2,3, 5-trimethyl pyrazine, 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone, 2, 3-diethyl pyrazine, 2-methyl-3-furanthiol, bis (2-methyl-3-furyl) disulfide, methyl cyclopentenolone, hexanoic acid, 4-methyl-5-hydroxyethyl thiazole, 1-octen-3-ol, 5-methylfurfural, 2, 4-decadienal and 2, 4-heptadienal according to parts by weight, slowly pouring into a water-soluble solvent, and continuously stirring for 30min to obtain a mixture B;
s5, mixed seasoning:
putting the processed fresh materials, dry materials, mixing agent A and mixing agent B into the box body (1) at one time, adding the rest of water-soluble solvent, starting the motor (3) to rotate slowly for 30min, then starting the ultrasonic generator (11), turning up the rotating speed of the motor (3) to 1500r/min, then turning off the ultrasonic generator (11) and the motor (3), pouring out, filtering and distilling to obtain the essence;
adding salt for three times in the stirring process in the step two, wherein the salt amount for three times is 1/5, 2/5 and 3/5 of the total salt amount respectively, and the adding time interval of each time of salt is not less than 5 min; sieving the fine powder, mixing and dissolving in water soluble solvent at temperature below 5 deg.c, heating to 50 deg.c and maintaining for 3 hr.
2. The ultrasonic-assisted essence extraction device for processing based on powdered essence according to claim 1, it is characterized in that the inner wall of the box cover (2) is fixedly connected with an inclined plate (8) which is obliquely arranged, the maximum length of the inclined plate (8) along the axial direction of the gear shaft (7) is less than the width of the wide gear (4), the end surface of the wide gear (4) far away from the motor (3) is rotationally connected with a sealing plate (17) through a bearing, a plurality of through holes are arranged on the sealing plate (17), each gear shaft (17) penetrates through the through holes and is rotationally connected with the through holes, each gear shaft (17) is sleeved with a tensioning spring (16), one end of the tensioning spring (16) abuts against the narrow gear (5), the other end of the tensioning spring (16) abuts against the sealing plate (17), and each gear shaft (7) abuts against the inclined plate (8).
3. The ultrasonic-assisted essence extraction device for processing powdered essence according to claim 2, wherein the gear shaft (7) is divided into a square column section and a cylindrical section, the square column section is coaxially welded with the cylindrical end, the square column section of the gear shaft (7) is located at one end of the sealing plate (17) far away from the box cover (2), and the sliding sleeve (12) is a square column matched with the square column section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911364069.1A CN110935192B (en) | 2019-12-26 | 2019-12-26 | Ultrasonic-assisted essence extraction device and process based on powder essence processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911364069.1A CN110935192B (en) | 2019-12-26 | 2019-12-26 | Ultrasonic-assisted essence extraction device and process based on powder essence processing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110935192A CN110935192A (en) | 2020-03-31 |
| CN110935192B true CN110935192B (en) | 2022-05-27 |
Family
ID=69912467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911364069.1A Active CN110935192B (en) | 2019-12-26 | 2019-12-26 | Ultrasonic-assisted essence extraction device and process based on powder essence processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110935192B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769884B (en) * | 2022-12-21 | 2024-03-22 | 上海华宝孔雀香精有限公司 | Primary taste fried melon seed essence and preparation method thereof and primary taste fried melon seed |
| CN119547877B (en) * | 2025-02-07 | 2025-04-18 | 福建正味生物科技有限公司 | A method for preparing seafood flavor peptides using an ultrasonic assisted device |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101920128A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | Method for obtaining extract by solvent extraction under pressure and ultrasonic irradiation |
| JP2013252068A (en) * | 2012-06-05 | 2013-12-19 | Ikeda Shokken Kk | Method for producing enzyme-treated fish-and-shellfish extract |
| CN103585782A (en) * | 2013-11-26 | 2014-02-19 | 浙江安赛生物科技有限公司 | Method for preparing red date extract by utilizing ultrasonic cavitation technology |
| CN105380220A (en) * | 2015-11-13 | 2016-03-09 | 合肥杠岗香食品有限公司 | Oxidation-resisting seafood flavor mixing material and preparation method thereof |
| CN205182248U (en) * | 2015-12-02 | 2016-04-27 | 上海矩源自动化科技有限公司 | Ultrasonic wave cable formula dynamic extraction concentrator |
| CN206414797U (en) * | 2017-01-24 | 2017-08-18 | 黑龙江省计算中心 | A kind of dynamic ultrasound extractor |
| CN206676028U (en) * | 2017-04-25 | 2017-11-28 | 王春文 | Chinese medicine ultrasonic extraction device |
| CN109567118A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of seafood taste flavouring and preparation method thereof |
| CN209005642U (en) * | 2018-09-18 | 2019-06-21 | 周俊 | A kind of pharmacological experiment heating and stirring device |
-
2019
- 2019-12-26 CN CN201911364069.1A patent/CN110935192B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101920128A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | Method for obtaining extract by solvent extraction under pressure and ultrasonic irradiation |
| JP2013252068A (en) * | 2012-06-05 | 2013-12-19 | Ikeda Shokken Kk | Method for producing enzyme-treated fish-and-shellfish extract |
| CN103585782A (en) * | 2013-11-26 | 2014-02-19 | 浙江安赛生物科技有限公司 | Method for preparing red date extract by utilizing ultrasonic cavitation technology |
| CN105380220A (en) * | 2015-11-13 | 2016-03-09 | 合肥杠岗香食品有限公司 | Oxidation-resisting seafood flavor mixing material and preparation method thereof |
| CN205182248U (en) * | 2015-12-02 | 2016-04-27 | 上海矩源自动化科技有限公司 | Ultrasonic wave cable formula dynamic extraction concentrator |
| CN206414797U (en) * | 2017-01-24 | 2017-08-18 | 黑龙江省计算中心 | A kind of dynamic ultrasound extractor |
| CN206676028U (en) * | 2017-04-25 | 2017-11-28 | 王春文 | Chinese medicine ultrasonic extraction device |
| CN209005642U (en) * | 2018-09-18 | 2019-06-21 | 周俊 | A kind of pharmacological experiment heating and stirring device |
| CN109567118A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of seafood taste flavouring and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110935192A (en) | 2020-03-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7188999B2 (en) | low sodium foods | |
| CN110935192B (en) | Ultrasonic-assisted essence extraction device and process based on powder essence processing | |
| CN102283352A (en) | Method for processing tea-flavor rice crust | |
| CN107568668A (en) | The manufacture craft of the fragrant poor capsicum of ginger taste garlic | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN103141804A (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN109198584A (en) | Soy sauce flavor components and its preparation method and application | |
| KR100731991B1 (en) | Kimchi Sauce Composition Removed from Chinese Herbal Odor Using Jasmine and Its Manufacturing Method | |
| CN103355561A (en) | Intelligence-improving and growth-accelerating fish steamed stuffed bun and production method thereof. | |
| CN117770420B (en) | Preparation technology for massive tomato hotpot condiment | |
| CN207754482U (en) | A kind of novel electric heating jacketed pan | |
| CN101133884A (en) | White turnip pork balls manufacturing method | |
| JP7008857B1 (en) | Separate liquid seasoning | |
| CN109673909A (en) | Blueberry and pleurotus eryngii effervescent tablet and preparation method thereof | |
| CN103099134A (en) | Production method of multi-flavor cowpeas | |
| CN217910056U (en) | Compounding agitating unit is used in seasoning production | |
| CN112275175A (en) | Flavor mushroom beef paste mixing device and implementation method thereof | |
| KR20210026009A (en) | The manufacturing method of noodles | |
| CN222384567U (en) | Marinated product seasoning mixer | |
| CN102018190A (en) | Method for pickling garlic low-salt platycodon grandiflorum pickles | |
| CN104489616B (en) | Plum sauce and preparation method thereof | |
| CN222303042U (en) | Sterilizing equipment is used in flavouring production and processing | |
| CN219308455U (en) | Agitating unit convenient to condiment ration is added | |
| CN212814104U (en) | A device for making grapefruit-flavored sauce | |
| CN116671626B (en) | Flavored high internal phase emulsion with special rheological property and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20200331 Assignee: Fujian shengmeixian Biotechnology Co.,Ltd. Assignor: FUJIAN CHUANGXIN FOOD TECHNOLOGY CO.,LTD. Contract record no.: X2024980001882 Denomination of invention: Ultrasonic assisted extraction device and process for powder essence processing Granted publication date: 20220527 License type: Common License Record date: 20240308 |
|
| EE01 | Entry into force of recordation of patent licensing contract |