Fermentation type lobster seasoning and making method thereof

A production method, seasoning technology, applied in food preparation, application, food science, etc.

Inactive Publication Date: 2010-12-22
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is: to provide a kind of fermented lobster seasoning and its production method, aiming at the current development status and main problems of the current lobster seasoning industry, using biotechnology to produce lo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1: Making fermented liquid lobster seasoning according to the following specific steps

[0026] (1) Wash and mash 10kg of lobster scraps from which impurities are removed, namely substandard shrimp, shrimp heads, shrimp claws, and tails, then add 10kg of water, stir and heat to 95°C for 40 minutes, then pound with tissue The crusher is crushed for 10 minutes at 8000 revolutions / min, then 10kg of water is added, heated to 95°C for 30 minutes to sterilize, and cooled to 50°C to prepare pre-cooked liquid;

[0027] (2) Adjust the pH of the pre-boiled liquor to 6.4 with 10% hydrochloric acid by mass, add 4g of Novozymes Protamex complex protease to the pre-cooked liquor, stir at 50°C for 6 hours, then heat up to 95°C for 20 minutes, and cool. To 40℃, filter through 80 mesh sieve to obtain lobster enzymatic hydrolysate;

[0028] (3) Take the lobster enzymatic hydrolysate prepared in step 2 1Kg, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, dipotassi...

Example Embodiment

[0034] Example 2: Making fermented liquid lobster seasoning according to the following specific steps

[0035] (1) Wash and mash 10kg of lobster scraps from which impurities are removed, namely substandard shrimp, shrimp heads, shrimp claws, and tails, then add 10kg of water, stir and heat to 95°C for 40 minutes, then pound with tissue The crusher is crushed for 10 minutes at 8000 rpm, then 10kg of water is added, heated to 95°C for 30 minutes to sterilize, and cooled to 52°C to make pre-cooked liquid;

[0036] (2) Adjust the pH of the pre-boiled liquid with 10% hydrochloric acid by mass concentration to 6.5, add 5g of Novozymes Protamex complex protease to the pre-boiled liquid, stir for 5 hours at 52°C, then heat to 95°C for 20 minutes, and cool To 40℃, filter through 80 mesh sieve to obtain lobster enzymatic hydrolysate;

[0037] (3) Take the lobster enzymatic hydrolysate prepared in step 2 1Kg, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, dipotassium hy...

Example Embodiment

[0043] Example 3: Making fermented liquid lobster seasoning according to the following specific steps

[0044] (1) Wash and mash 10kg of lobster scraps from which impurities are removed, namely substandard shrimp, shrimp heads, shrimp claws, and tails, then add 10kg of water, stir and heat to 95°C for 40 minutes, then pound with tissue The crusher mashed for 10 minutes at 8000 rpm, then added 10 kg of water, heated to 95°C for 30 minutes to sterilize, and cooled to 55°C to make a pre-cooked liquid;

[0045] (2) Adjust the pH of the pre-boiled liquor to 6.6 with 10% hydrochloric acid by mass concentration, add 6g of Novozymes Protamex complex protease to the pre-cooked liquor, stir at 55°C for 4 hours, then heat up to 95°C for 20 minutes, and cool To 40℃, filter through 80 mesh sieve to obtain lobster enzymatic hydrolysate;

[0046] (3) Take the lobster enzymatic hydrolysate prepared in step 2 1Kg, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, dipotassium hyd...

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PUM

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Abstract

The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.

Description

technical field [0001] The invention relates to a seasoning and a preparation method, in particular to a fermented lobster seasoning and a preparation method. Background technique [0002] Xuyi Thirteen Fragrance Lobster Seasoning is a seasoning developed by selecting more than ten or even thirty kinds of Chinese herbal medicines. But there are: (1) the dosage form is single, mainly sold in the market as powder; (2) the compound is only prepared by experience, lacking standardized and scientific standards; (3) the quantitative mechanism of nutritional function is not clear, and the ingredients are only based on experience. There is a lack of research on the amount of addition and the mechanism of its nutritional function when adding multi-flavored traditional Chinese medicine ingredients. Contents of the invention [0003] The purpose of the present invention is to provide a fermented lobster seasoning and its production method. In view of the current development status a...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 贾建波许海瑞
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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