Shrimp Meat Flavor
What is the enzymatic hydrolysis process of seafood flavor?
Enzymatic hydrolysis is generally controlled under neutral conditions. The temperature is generally 45-50°C, and the enzymatic hydrolysis time is 3-5h. Commonly used enzymes include papain, neutral protease, and compound flavor protease. The thermal reaction can be carried out under normal pressure reflux or airtight pressure. Generally, the temperature is controlled at 115~125°C and the time is 0.5~1.5 h.
Product name: | Shrimp meat flavor |
Source: | Shrimp |
Color: | Light yellow powder |
Characteristic: | Deep-fried fresh shrimp flavor, long-lasting aroma, high temperature resistance |
Ingredient: | Shrimp, salad oil, food additives (ginger oleoresin, black pepper oil, 2,3,5-trimethylpyrazine, tert-butyl hydroquinone) |
Packing: | 1kg/bag, 10kg/carton box, 20kg/carton box |
Storage: | Stable for 12 months at room temperature with proper storage and handling |
Shelf life: | 12 months from date of production |
Transportation: | The vehicle must be kept clean and dry, and must not be transported with toxic, harmful or strongly pungent odors |
Note: | Use the product as soon as possible after opening it. If it cannot be used up all at once, it should be sealed and stored immediately to avoid damage to the product flavor or change of state. |
Related product supply: | Pure abalone powder, Abalone concentrate juice, Abalone flavor, Composite abalone powder, Abalone peptide powder |
1. Shrimp flavor is full of seafood and shrimp flavor, strong seafood aroma, adding to the seasoning can make the food lasting and enhance the taste of the product.
2. Shrimp flavor is stable and resistant to high temperature, and when put into frozen products and puffed food, it can still hold the unique umami flavor of shrimp and give the unique delicious taste of meat.
Shrimp flavor can be used in condiments, snack foods, seafood broth, convenience foods, frozen foods, frozen meatballs, meat product etc.
1. Shrimp flavor, stable performance, high and low temperature resistance.
2. Shrimp meat has a vivid flavor and obvious characteristics.
3. The aroma of shrimp meat is soft and natural. Effectively enhance the pleasure of food.
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