Seasoning oyster juice powder and preparation method thereof

A technology for oyster sauce and oyster sauce, applied in the field of seasoning oyster sauce powder and its preparation, can solve the problems of being limited to the field of household seasoning and catering, prolonging the storage period, unstable state, etc., and achieving soft taste, good repeatability, equipment and instruments. less effect

Active Publication Date: 2011-04-06
XIAMEN DOINGCOM BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing state of oyster sauce is unstable, easy to stratify, and is only limited to household seasoning and catering fields. The invention makes up for the shortage of oyster sauce products, and makes oyster sauce into oyster sauce-flavored powder, which greatly prolongs the shelf life of the product. , and expanded the application field of the product, expanding the application field from household seasoning and catering to prepared meat products, convenience food, western food ingredients, frozen prepared food, snack food, flavors and fragrances, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Filter the concentrated oyster juice (20±5% soluble solid content) through an 80-mesh sieve, pump the filtrate into the concentration kettle to concentrate in vacuum until the soluble solid content is 40±2%; take 1000kg of concentrated oyster juice and add it to the reaction kettle, add White sugar 55kg, glucose 30kg, salt 50kg, yeast extract 4kg, temperature controlled at 102±2°C, keep for 60min; add 50kg of monosodium glutamate, 2kg of taste nucleotide disodium and stir to melt, then add pre-dissolved cornstarch 30kg, maltodextrin 130kg, stirring continuously, mixing evenly; after adjusting the concentration of the material liquid to 40% with clean water, heating and sterilizing, keeping at 100°C for 30min, rapidly cooling to 60°C, and homogenizing by 20±3MPa high pressure Afterwards, it is spray-dried, the air inlet temperature is 200±3°C, the outlet air temperature is 95±2°C, and the flow rate is 180L / h. Spray drying to obtain a light yellow powder product, which is...

Embodiment 2

[0041] Filter the concentrated oyster juice (20±5% soluble solid content) through an 80-mesh sieve, pump the filtrate into the concentration kettle to concentrate in vacuum until the soluble solid content is 40±2%; take 1000kg of concentrated oyster juice and add it to the reaction kettle, boil , add excipients: 45kg of white sugar, 35kg of fructose syrup, 35kg of salt, 5kg of yeast extract, keep the temperature at 105±2°C for 45min, add 40kg of monosodium glutamate, 3kg of taste nucleotide disodium, heat and stir to dissolve, then Add 25kg of pre-dissolved modified starch and 135kg of maltodextrin, stir continuously until completely dissolved and mix evenly, adjust the concentration of the feed liquid to 40% with clean water, sterilize at 130°C for 4 seconds, cool rapidly to 60°C, pass 20±3MPa high-pressure homogeneous treatment and then spray drying, the inlet air temperature is 200±3℃, the outlet air temperature is 95±2℃, and the flow rate is 180L / h. Spray drying to obtain ...

Embodiment 3

[0043] Filter the concentrated oyster juice (solid content 20±5%) through an 80-mesh sieve, pump the filtrate into the concentration kettle to concentrate in vacuum until the soluble solid content is 40±2%; take 1000kg of concentrated oyster juice and add it to the reaction kettle, add White sugar 65kg, glucose 25kg, salt 65kg, yeast extract 4kg, temperature controlled at 110±2°C, keep for 40min, add 40kg monosodium glutamate, 3kg disodium nucleotide, heat and stir to melt, mix evenly, then add pre-dissolved 35kg of cornstarch and 120kg of maltodextrin were stirred and mixed continuously until they were completely dissolved and uniform. After adjusting the concentration of the feed solution to 40%, sterilized at 100°C for 30 minutes. Rapid cooling to 60°C, spray drying after 20±3MPa high-pressure homogeneous treatment, inlet air temperature 200±3°C, outlet air temperature 95±2°C, flow rate 180L / h. Spray drying to obtain a light yellow powder product, which is collected in an e...

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PUM

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Abstract

The invention relates to seasoning and provides seasoning oyster juice powder which has the characteristic of intense oyster fragrance and wide application range and is convenient to transport and preserve, and a preparation method thereof. The seasoning oyster juice powder comprises the following raw materials in mass ratio: concentrated oyster juice 100, maltodextrin 12-14, white granulated sugar 5.5-7.5, common salt 3-7, monosodium glutamate 3-5, glucose 2.5-3.5, starch 2.5-3.5, yeast extracts 0.3-0.5 and disodium 5'-ribonucleotides 0.2-0.4. The preparation method comprises the following steps of: firstly preparing the oyster juice; filtering the oyster juice to obtain oyster juice filtrate; concentrating the oyster juice filtrate to obtain concentrated oyster juice liquid; adding the sugar and the common salt and heating for reaction; adding the monosodium glutamate and the disodium 5'-ribonucleotides into reaction feed liquid, heating, melting and flavoring; then, adding the predissolved maltodextrin and the starch and curing; regulating the concentration of the feed liquid with water to obtain flavoring oyster juice feed liquid; sterilizing and homogenizing the flavoring oyster juice feed liquid to obtain spray feed liquid; drying the feed liquid; collecting materials in a clean room to obtain the oyster juice powder; and sieving, packing and inspecting the oyster juice powder.

Description

technical field [0001] The invention relates to a condiment, in particular to a seasoning oyster sauce powder which can be widely used in various food processing, catering and other fields and a preparation method thereof. Background technique [0002] At present, there are many types of products processed from oyster raw materials, including oyster sauce, canned oysters, oyster extracts (health products), etc. Oyster sauce is the oyster product with the largest share in the condiment market and the widest application field. The raw materials used are processed oysters. The dried by-product——oyster water, domestic products are single in terms of deep processing of oyster water, a considerable part of oyster water is only exported to countries and regions such as Japan, South Korea, and Southeast Asia as raw materials with low added value, while domestically it is mainly processed into paste-like oyster sauce Mainly. However, oyster sauce has shortcomings such as short produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 许守庆陈燕文
Owner XIAMEN DOINGCOM BIOTECH
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