Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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
View PDF0 Cites 19 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
It is also possible to use the mixed fermentation of Aspergillus species to produce sauce-fish sauce, but due to insufficient research, the fish sauce
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Example Embodiment
[0024] Example 1 Preparation of oyster seafood seasoning powder
[0025] (1) Weigh 50 kg of oysters, wash and remove their shells, homogenize, and freeze and store at -20°C.
[0026] (2) The oyster meat homogenate is mixed with water in a ratio of 1:10, and the pH is adjusted to 7-8; add the AS1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.5% of the oyster meat weight, and heat preservation 40-50 Stir and hydrolyze at ℃ for 1h; heat the hydrolysate to boil for 10min, then cool to room temperature; add 0.1% papain (Amresco) of oyster meat and hydrolyze at 40-50℃ for 1h; the supernatant obtained by centrifugal filtration is enzymatic hydrolysis liquid.
[0027] (3) The enzymatic hydrolysate is subjected to rotary evaporation (EYELA) for 2.5 hours under the conditions of 50° C. and a vacuum degree of 0.1 MPa, and is concentrated to a solid content of 75%.
[0028] (4) The obtained concentrated liquid is spray-dried to obtain the scallop polypeptide p...
Example Embodiment
[0032] Example 2 Preparation of clam seafood seasoning powder
[0033] (1) Weigh 75 kg of clams, wash and remove their shells, homogenize, and freeze and store at -20°C.
[0034] (2) The clam meat homogenate is mixed with water in a ratio of 1:10, and the pH is adjusted to 7-8; add the AS1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.8% of the clam meat weight, and keep it warm for 40-50 Stir and hydrolyze at ℃ for 1h; heat the hydrolysate to boil for 10min, then cool to room temperature; add papain (Amresco) with 0.08% of the clam meat weight, and hydrolyze at 40-50℃ for 1h; the supernatant obtained by centrifugal filtration is enzymatic hydrolysis liquid.
[0035] (3) The enzymatic hydrolysate is subjected to rotary evaporation at 50°C and a vacuum degree of 0.1 MPa, and is concentrated to a solid content of 80%.
[0036] (4) The obtained concentrated liquid is spray-dried to obtain the scallop polypeptide powder.
[0037] Process formula: shell...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
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%.
Description
1. Technical field [0001] The invention develops a shellfish condiment, which belongs to the field of deep processing of shellfish seafood. Specifically, low-value shellfish is used to prepare polypeptide powder and then prepared into condiment with other auxiliary materials, so that it has a strong seafood flavor. [0002] The invention also relates to the preparation method of the shellfish polypeptide. 2. Background technology [0003] Condiments are not only indispensable cooking supplies in people's daily life, but also indispensable and important raw materials in the food industry. In recent years, the output of condiments in my country has grown steadily, and new products have emerged in an endless stream; production technology, processes and equipment have been continuously improved; products have begun to participate in international competition and entered the international market; quality management and standard work have gradually become formal. At the same tim...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more