Delicate flavor condiment similar to delicate flavor of steamed crab and method of processing the same

A condiment and hairy crab technology, which is applied in the field of umami condiments and its processing, can solve the problems of unreported processing methods, and achieve the effect of rich taste, strong umami taste, and economic cost advantages

Inactive Publication Date: 2009-04-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, there is no report about the umami seasoning an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:

[0027] 1) Pretreatment of fish meat: After removing inedible parts such as viscera and other inedible parts of fresh or frozen freshwater fish or sea fish, add water twice the weight of the fish meat, mince the fish meat, beat it, and then heat it to 100°C for 10 minutes , and then cooled to 55°C to obtain fish paste.

[0028] 2) Deep hydrolysis of fish pulp: add papain to fish pulp at a temperature of 55° C., in an amount of 3% by weight of fish meat, hydrolyze for 1 hour, then add flavor enzyme of 2% by weight of fish meat, and continue hydrolysis for 2 hours . During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis process. After hydrolysis,...

Embodiment 2

[0032] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:

[0033] 1) Pretreatment of fish meat: After removing inedible parts such as viscera and other inedible parts of fresh or frozen freshwater fish or sea fish, add water equal to the weight of the fish meat, mince the fish meat, beat it, and then heat it to 100°C for 10 minutes , and then cooled to 55°C to obtain fish paste.

[0034] 2) Deep hydrolysis of fish meat: add papain to the fish meat slurry with a temperature of 55° C., in an amount of 2% of the weight of the fish meat, hydrolyze for 2 hours, then add 1.5% flavor enzyme of the fish meat weight, and continue the hydrolysis for 4 hours. During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis ...

Embodiment 3

[0038] The processing steps of the umami condiment having a umami taste similar to hairy crabs are as follows:

[0039] 1) Pretreatment of fish meat: After removing inedible parts such as viscera from fresh or frozen freshwater fish or sea fish, add 50% water of the weight of the fish meat, mince the fish meat, make a pulp, then heat to 100°C and keep for 10 Minutes, then cooled to 55 ° C to obtain fish paste.

[0040] 2) Deep hydrolysis of fish meat: add the composite protease to the fish meat slurry at a temperature of 55° C., in an amount of 0.5% by weight of the fish meat, hydrolyze for 3 hours, then add flavor enzymes of 1% by weight of the fish meat, and continue the hydrolysis for 5 hours. During the whole hydrolysis process, the system is kept in stirring state, and the temperature of the system is kept between 52-55°C. At the same time, the pH is adjusted by adding sodium carbonate, so that the pH of the system is kept between 6.0-7.0 during the whole hydrolysis proce...

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PUM

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Abstract

The invention discloses a fresh taste seasoning with fresh taste similar to steamed crab and a preparation method thereof. The fresh taste seasoning is prepared from high hydrolyzing degree fish albumen powder, gourmet powder, salt, glucose, sucrose, glycine, alanine, arginine, 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium cytidylate, lactic acid, sodium succinate and sodium citrate, which are mixed evenly. The preparation method comprises the following steps: 1) pretreatment of fish; 2) deep hydrolysis of the fish; 3) drying of the high hydrolyzing degree fish albumen powder and 4) compound of the fresh taste seasoning. The fresh taste seasoning with fresh taste similar to steamed crab not only has intense fresh taste, but also has rich taste, does not cause thirst after the fresh taste seasoning is eaten, and can replace the seasonings such as chicken essence and the like on many occasions.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to an umami condiment with an umami taste similar to hairy crabs and a processing method thereof. Background technique [0002] Umami has always been considered the fifth basic taste in the East. Umami was first defined as the taste characteristic produced by monosodium glutamate (MSG). disodium '-inosine monophosphate, disodium guanosine 5'-monophosphate, and disodium adenosine 5'-monophosphate and disodium xanthine 5'-monophosphate, these compounds are often found in foods high in protein For example, the content in meat, aquatic products and mushrooms is relatively high. When flavor nucleotides, monosodium aspartate and monosodium glutamate exist at the same time, they can produce a synergistic effect and produce a stronger umami taste. However, the umami seasoning compounded with monosodium glutamate and flavor nucleotides alone has a strong umami taste, but the t...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 陈德慰
Owner GUANGXI UNIV
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