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Method for manufacturing oyster delicate flavour sauce

A manufacturing method and technology of seasonings, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of lack of soft components, and achieve the effects of rich layers, good taste and pure umami.

Inactive Publication Date: 2012-05-30
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above three manufacturing methods of oyster sauce all use oyster juice as the main raw material and lack the components of the soft body, so there is still the possibility of improving the quality and economic value of the product

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0006] The present invention realizes through the following measures:

[0007] 1) Wash live oysters to remove surface mud and dirt, open the cover, and take out the soft parts and liquid respectively. Take a certain weight of oyster soft body repeatedly 5 times to make a slurry and measure the volume; the oyster liquid is concentrated to 1.10-1.13g / ml to obtain a concentrated oyster liquid, which is set aside.

[0008] 2) Add 2 times the amount of water according to the volume of the oyster soft body slurry and add concentrated oyster liquid equivalent to 50% to 55% of the volume of the slurry, mix well, and measure the volume.

[0009] 3) According to the total volume of step 2), add hydrochloric acid to reach 5.5-6.0 mol / L, and heat to 80-83° C. while stirring at 300-360 r / min. Stop stirring for 5 minutes, record the position of the liquid level, then continue stirring, and continue hydrolysis at 80-83°C for 15.0-15.5 hours. Stop stirring for 5 minutes every 30 minutes dur...

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PUM

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Abstract

The invention relates to a method for manufacturing oyster delicate flavour sauce, comprising the following steps: making the edible part of the oyster into paste shape and adding certain amount of condensed oyster liquid; adding hydrochloric acid to stir and hydrolyze the edible part as well as condensing the protein and nucleic acid of the oyster liquid, centrifuging to obtain aqueous phase, and adding #6 light petrol-ethyl acetate mixing liquids to stir and degrease; centrifuging to remove the #6 light petrol-ethyl acetate mixing liquids, taking the aqueous solution for vacuum concentration to remove hydrochloric acid, adding sterile water for dilution and neutralizing with sodium hydroxide to obtain flavor amino acid-flavor ribonucleotide-protolysate diluent; adding beta-cyclodextrineaccording to a certain proportion into the flavor amino acid-flavor ribonucleotide-protolysate diluent, mixing evenly, packing, sterilizing, detecting and packing into products. The invention has theadvantage that the oyster delicate flavour sauce is good in mouth feel, pure in delicate flavour, rich in level, high in nutritional value, simple in the production method and low in cost; besides, the economic benefit is improved by over 30 times compared with the oysters that are sold with shells.

Description

technical field [0001] The invention relates to a production method of oyster umami seasoning, which belongs to the technical field of aquatic product storage and processing. Background technique [0002] There are abundant natural resources of oysters along the coast of our country, coupled with the rapid development of artificial aquaculture in recent years, the national oyster output in 2006 reached 3.89 million tons. Its soft body and oyster liquid are rich in protein and umami substances, delicious in taste, and loved by people. In addition to being eaten fresh, oysters can also be processed into seasoning oyster sauce and other products. Oyster sauce is made from fresh oysters boiled to extract the juice, and then refined with auxiliary starch. At present, there are three ways to make oyster sauce: the first method is to use fresh oysters to dry and process the juice or mash fresh oysters to boil the juice, and then concentrate it to make a liquid umami seasoning oys...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/33A23L1/28A23L17/40A23L27/10
Inventor 苗艳丽宋文东方富永李思东杜建喜郝心敏彭少伟黄甫李泳谷长生郝小敏
Owner GUANGDONG OCEAN UNIVERSITY
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