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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 produced with freshwater fish as raw material has a certain gap in flavor with traditional raw materials and fish sauce produced by process fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of embodiment 1 oyster seafood seasoning powder

[0025] (1) Weigh 50 kg of oysters, wash and remove the shells, homogenize and freeze at -20°C.

[0026] (2) Mix the oyster meat homogenate with water at a ratio of 1:10, adjust the pH to 7-8; add A.S.1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.5% oyster meat weight, and keep warm for 40-50 Stir and hydrolyze at ℃ for 1 hour; heat and boil the hydrolyzate for 10 minutes, then cool to room temperature; add papain (Amresco company) with 0.1% weight of oyster meat, keep warm at 40-50 ℃ for 1 hour; the supernatant obtained by centrifugal filtration is the enzymolysis liquid.

[0027] (3) The enzymolysis solution was subjected to rotary evaporation (EYELA) for 2.5 hours at 50° C. and a vacuum degree of 0.1 MPa, and concentrated to a solid content of 75%.

[0028] (4) The obtained concentrate is spray-dried to obtain shellfish polypeptide powder.

[0029] Process formula: ...

Embodiment 2

[0032] The preparation of embodiment 2 clam seafood seasoning powder

[0033] (1) Weigh 75 kg of clams, wash and remove the shells, homogenize and freeze at -20°C.

[0034] (2) Mix clam meat homogenate with water at a ratio of 1:10, adjust the pH to 7-8; add A.S.1398 Bacillus subtilis neutral protease (Wuxi Enzyme Preparation Factory) with 0.8% clam meat weight, and keep warm for 40-50 Stir and hydrolyze at ℃ for 1 hour; heat and boil the hydrolyzate for 10 minutes, then cool to room temperature; add papain (Amresco company) with 0.08% clam meat weight, and keep at 40-50℃ for 1 hour; the supernatant obtained by centrifugal filtration is the enzymatic hydrolysis liquid.

[0035] (3) The enzymolysis solution was subjected to rotary evaporation at 50° C. and a vacuum degree of 0.1 MPa, and concentrated to a solid content of 80%.

[0036] (4) The obtained concentrate is spray-dried to obtain shellfish polypeptide powder.

[0037] Process formula: 10% shellfish polypeptide powde...

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PUM

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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%.

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

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Application Information

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IPC IPC(8): A23L1/231A23L1/221A23L1/33A23J3/04A23J3/34A23L27/26A23L17/40A23L27/10
Inventor 胡秋辉丁桂森黎军胜安辛欣辛志宏赵立艳顾卫明顾俊
Owner NANJING AGRICULTURAL UNIVERSITY
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