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Taurine seafood sauce and ultrasonic 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: 2010-12-15
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 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.

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PUM

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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

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L33/10
Inventor 王贞强桑亚新王向红赵仁邦迟建
Owner HEBEI AGRICULTURAL UNIV.
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