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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AI-Extracted Technical Summary

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 ...
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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%.

Application Domain

Technology Topic

Examples

  • Experimental program(2)

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 powder.
[0029] Process formula:
[0030] Shellfish polypeptide powder 20%, white sugar 5%, salt 15%, monosodium glutamate 20%, vinegar 0.4%, CMC-Na 0.1%, sodium inosinate 0.01%, sodium guanylate 0.01%, sodium benzoate 0.1%, Sodium succinate 0.06%, maltodextrin 10%, starch 20%.
[0031] The extraction rate of shellfish flavor components of this seafood seasoning (Hu Zhang et al., the development of seafood nutritional seasoning powder, 2004) reached 83%, and the umami taste reached 1.8 times that of ordinary MSG.

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: shellfish polypeptide powder 10%, white sugar 5%, table salt 10%, monosodium glutamate 25%, vinegar 0.4%, CMC-Na 0.1%, sodium inosinate 0.02%, sodium guanylate 0.02%, sodium benzoate 0.1%, sodium succinate 0.05%, maltodextrin 15%, starch 15%.
[0038] The extraction rate of the shellfish flavor components of this seafood seasoning reaches 85%, and the umami taste reaches 1.9 times of ordinary MSG.
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Description & Claims & Application Information

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