Taurine seafood sauce and ultrasonic preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
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: 2010-12-15
HEBEI AGRICULTURAL UNIV.
View PDF3 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The defects of this invention are: 1. The process is c
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
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 sections about 1 to 3 cm long.
[0014] (3) Put the scallop skirt into fermented soy sauce or vegetable protein hydrolyzate for ultrasonic extraction. Ultrasonic extraction conditions: solid-liquid ratio 1:10, temperature 70°C, ultrasonic power 90W, ultrasonic time 15min, amount of salt added 8%.
[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, cutting into small skirts with a length of about 1 to 3 cm.
[0019] (3) Put scallop yolk into fermented soy sauce or vegetable protein hydrolyzate for ultrasonic extraction. Extraction conditions: solid-liquid ratio is 1:10, ultrasonic temperature is 90°C, ultrasonic power is 90W, ultrasonic time is 10min, and the amount of salt added is 8%.
[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.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a preparation method of a taurine seafood sauce, which belongs to the technical field of seasoning processing. The invention aims to solve the technical problems of: firstly, disclosing the seafood sauce rich in taurine; and secondly, disclosing an ultrasonic preparation method of the taurine seafood sauce. The preparation method comprises the following technological processes: (1) cleaning and drying scallops and leftovers serving as raw materials; (2) cutting the raw materials; (3) putting the raw materials into fermented sauce or vegetable protein hydrolyzate to perform ultrasonic extraction, wherein the ratio of the raw materials to the hydrolyzate is 1:10, the temperature is between 70 and 90 DEG C, the ultrasonic power is 90W, the ultrasonic time is 10 to 15 minutes, and the added salt amount is 8 percent; and (4) clarifying, filtering, canning and labeling, wherein the taurine content reaches 50 to 100 mg/L. The taurine seafood sauce has the advantages of: 1, rich functional ingredient namely the taurine; and 2, strong seafood flavor. The taurine seafood sauce and the preparation method thereof are of great importance for the promotion of the comprehensive utilization of scallop processing, the sustainable development of marine food products in China and the 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] my country is rich in marine biological resources. The extraction of natural taurine from shellfish and its leftovers not only has huge economic benefits, but also can improve the environmental pollution caused by the accumulation of a large number of fish and shellfish leftovers in aquatic product processing plants. There are a lot of leftovers (such as fish shell viscera, scallop edges, etc.) in the aquatic product processing process, and the scallop processing waste (including viscera) accounts for about 30% of the whole scallop. Based on the annual production of 4.0×105 tons of scallops in the coastal area of Shandong, 1.2×105 million tons of scallop processing waste will be generated every year, of which a small part of scallop processing waste will be sold as shri...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more