Seafood condiment and spray drying method thereof

Abstract

The invention relates to a seafood condiment and a spray drying method thereof. The seafood condiment product in the form of powder or particles is milk-white and has the peculiar fragrance of seafood, the weight loss on drying is less than or equal to 2 percent to 4 percent, the total nitrogen content is 0.40 percent to 1.50 percent, and the amino nitrogen content is 0.25 percent to 0.75 percent. The product adopts quick-frozen and dry-screened residual scallop adductor-processed by-product with irregular sizes and shapes as material, the by-product is mashed by a Waring blender and finely ground by a colloid grinder and a viscolizer, and then receives staged enzymolysis by protease, and enzymatic hydrolysate is centrifuged, filtered, clarified, concentrated and spray-dried, so that the seafood condiment is provided. The invention has the following advantages that: because bacillus subtilis neutral proteinase and flavourzyme are chosen for staged enzymolysis, the nutrition and flavor of scallop seafood are kept, the technique is simple, the spent time is short, and the effect is good. After the scallop adductor-processed by-product is ground into pulp by the colloid grinder and the viscolizer, the effect of sufficient enzymolysis can be achieved. The product has unique seafood flavor, and can be widely used as condiment for convenience food.

Description

Technical field [0001] The invention relates to a seafood seasoning and a spray drying method thereof, belonging to the technical field of food science. Background technique [0002] Scallops are one of the important marine resources in China. The entire coastal areas from south to north of China are abundant in large quantities. In 2008, the output of scallops ranked first in seafood output, reaching 10.725 million tons. Although the output of shellfish in my country is increasing rapidly, the deep processing technology lags behind and the added value of the product is not high. Using the by-products of scallop stick processing as raw materials, the seafood seasoning developed by protease hydrolysis will become a very competitive commodity in the seasoning market at home and abroad. In the prior art, the publication number is CN1325646A, and the Chinese patent application with the application number 01114711.3 has published a patent document called "Multi-enzyme method for...

AI Technical Summary

Problems solved by technology

Both studies used scallop skirts as raw materials. The former mainly studied the enzymatic hydrolysis process conditions, but did not study the spray drying process conditions; the latter used vacuum freeze-drying to make powder, which took a long time and cost high