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Taurine seafood sauce and preparation method thereof

A technology of seafood soy sauce and taurine, which is applied in the field of condiment processing, can solve the problems of complex process and unclear functional components, and achieve the effect of attractive color, promotion of comprehensive utilization and strong seafood flavor

Inactive Publication Date: 2013-03-20
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defects of this invention are: 1. The process is complicated; 2. The functional components are not clear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1. A seafood soy sauce rich in taurine and a preparation method thereof.

[0012] (1) Choose clean and hygienic scallop skirts as raw materials, wash and drain to remove impurities such as sediment.

[0013] (2) Preliminary segmentation, cutting into small skirts with a length of about 3 cm.

[0014] (3) Put the skirt into fermented soy sauce or vegetable protein hydrolyzate for immersion extraction, extraction conditions: solid-liquid ratio is 1:10, temperature is 80°C, heating time is 20min, and salt content is 8%. It can be extracted in combination with the sterilization conditions of soy sauce.

[0015] (4) Pour out the soy sauce or hydrolyzate, clarify, filter, can, and label to obtain the finished product of seafood soy sauce rich in taurine, and the taurine content can reach 50-100mg / L.

Embodiment 2

[0016] Example 2. A seafood soy sauce rich in taurine and a preparation method thereof.

[0017] (1) Choose clean and hygienic scallop yolk as raw material, wash and drain to remove impurities such as sediment.

[0018] (2) Preliminary segmentation, cut into small pieces of egg yolk about 1 cm in length.

[0019] (3) Put the egg yolk into fermented soy sauce or into vegetable protein hydrolyzate for immersion extraction, the extraction conditions: the ratio of solid to liquid is 1:10, the temperature is 90°C, the heating time is 10min, and the amount of salt added is 6%. It can be extracted in combination with the sterilization conditions of soy sauce.

[0020] (4) Pour out the soy sauce or hydrolyzate, clarify, filter, can, and label to obtain the finished product of seafood soy sauce rich in taurine, and the taurine content can reach 50-100mg / L.

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Abstract

The invention relates to a preparation method of taurine seafood sauce, which belongs to the technical field of seasoning processing. The technical problem to be solved of the invention is to provide seafood sauce which is rich in taurine and a preparation method of the taurine seafood sauce. A technical process comprises the following steps of: (1) cleaning and draining fan shells and leftovers serving as raw materials; (2) slicing the raw materials; (3) putting the sliced raw materials into fermented soy sauce or plant protein hydrolysate for extracting, wherein the ratio of material to liquid is 1:10; the temperature is between 80 and 90 DEG C; heating time is between 10 and 20 minutes; and the adding amount of salt is between 6 and 8 percent; and (4) settling, filtering, canning and labeling, wherein the taurine content can reach 50 to 100 mg / L. The sauce has the advantages that: 1, the sauce is rich in a functional component, namely, taurine; 2, taurine extraction can be combined with the technical condition of sauce sterilization; and 3, the sauce has rich seafood taste. The method plays an important role in promoting the comprehensive utilization of fan shell processing, the sustainable development of seafood in China and social progress.

Description

Technical field [0001] The invention relates to a seafood soy sauce rich in taurine and a preparation method thereof, belonging to the technical field of condiment processing. Background technique [0002] Scallops are one of the important economic seafood products in my country, and the dried scallops are very rare and precious seafood. A large amount of leftovers are produced in the process of processing scallops, and wherein scallop processing waste (including viscera) accounts for about 30% of the whole scallop. Only the coastal area of ​​Shandong produces 4.0×10 5 t scallop meter, each year there will be 1.2 x 10 5 Ten thousand tons of scallop processing waste is produced, a small part of which is sold as shrimp feed at a low price, and most of the scallop processing waste is discarded at the seaside and left to rot, resulting in a great waste of resources and environmental pollution. Therefore, how to process and utilize it and increase its added value has become an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/33A23L1/29A23L27/50A23L17/40A23L33/00
Inventor 王贞强桑亚新王向红赵仁邦迟建
Owner HEBEI AGRICULTURAL UNIV.
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