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Process of producing functional seafood seasoning

A functional and condiment technology, applied in the fields of food, condiments, grain and oil, and beverages, can solve the problems of no fundamental solution of value-added, incomplete deodorization, unreasonable product structure and form, etc. Good, increase health care function, protect the effect of marine ecological environment

Inactive Publication Date: 2007-11-07
YANTAI TAIHUA MARINE FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, and provide a kind of preparation method of functional seafood condiment, mainly solve the existing scallop, kelp's development and utilization of product deodorization is not thorough, product structure and form are not perfect. Reasonable, did not fundamentally solve the problem of value-added

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, add the whole dry kelp produced in Shandong Peninsula into water and soak for 30 minutes. The kelp soaking time can be controlled according to the degree of dryness and wetness of the kelp. Fresh kelp can also be used, then cleaned and chopped, and 8 times the weight of kelp is added. water, leached at normal pressure for 3 hours, and filtered to obtain the filtrate; the above filter residue was added to water with 8 times the weight of the filter residue, extracted for 1 hour, and filtered to obtain the filtrate; Filtrate is obtained by filtering; the filtrate obtained three times is mixed and then concentrated under reduced pressure to obtain laminarin and glycoside nutrient solution; the yield is detected to be in the range of 1.2-2.0%;

[0020] The clam scallops produced in coastal scallop farms in Shandong were shelled, cleaned, beaten, added to a fermenter, and water was added at the same time. The volume ratio of scallop slurry to water was 13.5:100, le...

Embodiment 2

[0024] Embodiment 2, the difference is that the scallops are selected from the harbor scallops produced by Shandong coastal scallop farms, the scallops are beaten, and mixed with the sea intestine pulp into the fermenter at the same time, adding water, the volume ratio of the slurry to water is 12:100, and the fermenter Leaching for 0.5 hours; the addition of spices is 2% of the total mixture weight; the pressure of high-pressure homogenization is 250Mpa.

Embodiment 3

[0025] Embodiment 3, same as Embodiment 1, the difference is that the scallops are beaten, added to the fermenter, and water is added at the same time, the volume ratio of the scallop slurry to water is 15:100, and the leaching is performed for 1.0 hour; 8%; the pressure of high pressure homogenization is 300Mpa.

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PUM

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Abstract

The process of producing functional seafood seasoning includes the following steps: 1. processing kelp through soaking, washing, chopping, leaching for three time, filtering, merging filtrates and decompression concentrating to obtain kelp nutrient solution comprising polysaccharide, glycoside and peptide; 2. processing scallop through shelling, washing, pulping, water leaching in a fermenting tank, adding composite enzyme to ferment, adding acid protease to ferment and deactivating enzyme; and 3. mixing the products of the forgoing steps, adding flavoring enzyme to ferment, adding functional yeast to ferment, adding spicery, pressure filtering, vacuum deairing, blending, high pressure homogenizing, deactivating, esterifying and eliminating precipitate, suprerhigh temperature sterilizing and packing. The functional seafood seasoning may be used widely in food, beverage and other fields.

Description

Technical field: [0001] The invention relates to the technical field of condiments, in particular to a preparation method of functional seafood condiments, which can be widely used in the fields of food, grain and oil, beverages and the like. Background technique: [0002] As we all know, the whole earth produces the total biomass of the earth every year which is equivalent to 1.5×10 11 tons of organic carbon, while marine life accounts for 87% of the oceans that cover 71% of the earth's surface. There are more than 200,000 species of organisms living in the ocean (accounting for about 87% of the total biomass on the earth), among which more than 2,000 biologically active substances with unique effects have been found, which are used to provide people with medicines, health products, food and biological materials. huge treasure trove. With the deepening of people's understanding of the development and utilization of marine resources, some people have also done research on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 张培家
Owner YANTAI TAIHUA MARINE FOOD
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