Seashells seafood flavorings
A technology for condiments and shellfish, which is applied in the field of deep processing of shellfish and seafood, can solve problems such as insufficient research, and achieve the effects of cost saving, mild reaction conditions and short reaction time.
Inactive Publication Date: 2009-06-17
NANJING AGRICULTURAL UNIVERSITY
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The invention relates to a shellfish seafood seasoning, belonging to the field of shellfish products processing technology. The seasoning principally includes 10-20% of shellfish meat polypeptide powder, wherein, the shellfish meat polypeptide powder is made by a biology enzymolysis method, including: mixing the shellfish meat homogenate and water in a mass ratio of 1:5-10, mixing uniformly, adjusting the pH to 7-8; adding a neuter protease with a weight 0.5-1% of that of the shellfish meat, performing heat preservation at 40-50 DEG C, stirring and hydrolyzing for 1h; adding the papain with a weight 0.05-0.1% of that of the shellfish meat, performing heat preservation at 40-50 DEG C, and hydrolyzing for 1h; centrifugally filtrating, concentrating, and sponging drying for obtaining the shellfish meat polypeptide powder. Together with related raw materials, various seafood seasonings can be produced. The invention improves the exploitation value of sea low value shellfish, and simultaneously develops a novel seafood flavouring with high-flavor, high-bright, and high-nutrition, wherein, its flavor degree reaches 1.8 times of that of ordinary monosodium glutamate; and extraction rate of the shellfish fresh and savory reaches 85%.
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