Seafood flavouring and production method thereof

A condiment and seafood technology, applied in the field of preparation of seafood condiments, can solve the problems of low protein content, outdated production methods, and single raw materials, and achieve the effects of high protein extraction rate, low production cost, and short enzymatic hydrolysis time

Inactive Publication Date: 2008-06-11
郑绍玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology uses specific techniques that improve upon traditional methods used by industry to extract proteins from yeast cells or bacteria quickly without damaging them during processing steps like fermentation. It also allows for easy identification of these processes based on their physicochemistry properties such as volatility levels (volumetric) at different stages of manufacturing process.

Problems solved by technology

This patented describes how cheap creation can help make things like vegetable oil more accessible without losing valuable nutrients from other sources. However, it also highlighted the challenges associated with producing large amounts of non-valuated animal fats (NFF) due to its poor processability during manufacturing processes. Therefore, researchers focused on developing ways to efficiently produce NDFS while reducing harmful side effects caused by excessive consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The raw material is 5.5 tons of low-value marine fish and small miscellaneous fish, add 16.5kg of ginger, wash and grind, add 5.5 cubic meters of water, add 0.2%-0.5% of compound protease and 0.1%-0.2% of flavor enzyme according to the weight of raw fish, and heat up to 56°C. The enzymolysis temperature is maintained at 55°C-57°C, enzymolysis is performed for 9 hours, the feed liquid is heated to 90°C, and kept for 30 minutes. %) for concentration, the first-effect concentration vacuum degree is 0.06-0.065Pa, the concentration temperature is 80°C-85°C, the second-effect concentration vacuum degree is 0.08-0.085Pa, the temperature is 70°C-75°C, and the feed liquid is concentrated to soluble solids 40%, the concentrated solution is spray-dried under the operating conditions of 220°C-230°C inlet air temperature and 118°C-123°C outlet air temperature to obtain 548KG of seafood protein powder, and the finished product yield is 9.96%. Store fish protein powder well. The sea ...

Embodiment 2

[0036] The raw material is 7.5 tons of seashells, add 22.5kg of ginger, wash and grind, add 7.5 cubic meters of water, add 0.2%-0.5% of compound protease and 0.1%-0.2% of flavor enzymes according to the weight of raw seashells, raise the temperature to 56°C, and keep the enzymatic hydrolysis temperature 55°C-57°C, enzymatic hydrolysis for 9 hours, raise the temperature of the feed liquid to 90°C, keep it for 30 minutes, cool the feed liquid to about 10°C, let it stand for 2 hours, take the clear liquid (8% soluble solids) for concentration , the first-effect concentration vacuum degree is 0.06-0.065Pa, the concentration temperature is 80°C-85°C, the second-effect concentration vacuum degree is 0.08-0.085Pa, the temperature is 70°C-75°C, and the feed liquid is concentrated to 40% soluble solids, The concentrated solution is spray-dried under the operating conditions of 220°C-230°C inlet air temperature and 118°C-123°C outlet air temperature to obtain 966.3kg of seafood protein p...

Embodiment 3

[0044]The raw material is 5.6 tons of sea shrimp head, add 22.4kg of ginger, wash and grind, add 5.6 cubic meters of water, add 0.2%-0.5% of compound protease and 0.1%-0.2% of flavor enzyme according to the weight of raw sea shrimp head, heat up to 56°C, and keep the temperature 55°C-57°C, autolyze the shrimp head for 6 hours, raise the temperature of the feed liquid to 90°C, keep it for 30 minutes, cool the feed liquid to about 10°C, let it stand for 2 hours, take the clear liquid (8% soluble solids ) for concentration, the first-effect concentration vacuum degree is 0.06-0.065Pa, the concentration temperature is 80°C-85°C, the second-effect concentration vacuum degree is 0.08-0.085Pa, the temperature is 70°C-75°C, and the feed liquid is concentrated until the soluble solids are 40%, the concentrated solution is spray-dried, the operating conditions are the inlet air temperature 220°C-230°C, and the outlet air temperature 118°C-123°C to obtain 521KG of seafood protein powder, ...

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Abstract

The invention discloses a seafood flavoring and process for preparation. At present, seafood such as little fish, low-value fish and shellfish and the like can not be fully exploited and utilized, and the processing rate is lower than 30%, some of the seafood is directly thrown into sea areas as feedingstuff, which causes resource waste and sea-area pollution. The invention utilizes the method of biological enzymolysis to extract biological proteins and to produce various seafood flavorings by mixing the proteins with relative raw materials, which increases the utilization value of little fish, low-value fish and shellfish. The invention has the advantages of short enzymolysis time, high protein extract rate which can reach 60%, yield over 9.9%, moderate reaction condition, and lower production cost, which is suitable for industrial production.

Description

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Claims

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Application Information

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Owner 郑绍玲
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