Preparation method of scallop seasoning essence

A scallop and flavor technology, which is applied in the preparation field of preparing scallop flavoring essence by using a scallop skirt proteolytic hydrolyzate through thermal reaction, can solve the problems that the flavor is not vivid enough, the aroma is not strong enough, etc., and achieves improved roundness and delicateness, and a honest and thick taste. , strong aroma effect

Inactive Publication Date: 2011-06-15
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the disadvantages of the prior art that the shellfish seafood seasoning is not strong enough in aroma and flavor is not realistic enough, the present invention provides a preparation method of scallop flavoring essence with reasonable process, simple operation and strong operability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of scallop seasoning essence, through the following process steps:

[0020] (1) Processing of raw materials Select fresh scallop skirts to be fully cleaned, and then put them into a meat grinder for crushing;

[0021] (2) Blanching: Put the broken scallop skirt in step (1) into hot water above 75°C for 6 minutes to moderately denature the protein;

[0022] (3) Enzymatic hydrolysis Dilute the scallop skirt after blanching in step (2) with water, the weight ratio of the scallop skirt to water is 1:3, adjust the pH value of the diluted scallop skirt to 6, add A compound enzyme composed of two kinds of enzymes, the amount of enzyme used for the compound enzyme is 2000u / g (protein), the enzymolysis temperature is 45°C, and the enzymolysis time is 4 hours. It should be evenly stirred during the enzymolysis process, wherein the compound enzyme is composed of The composition of papain, composite protease, flavor enzyme, the weight ratio of each component i...

Embodiment 2

[0029] A preparation method of scallop flavoring essence, through the following process steps:

[0030] (1) Processing of raw materials Select the frozen fresh scallop skirt and thaw it out, then fully clean it, put it into a meat grinder after cleaning, and crush it;

[0031] (2) Blanching: Put the broken scallop skirt in step (1) into hot water above 85°C for 5 minutes to moderately denature the protein;

[0032] (3) Enzymolysis Dilute the scallop skirt after blanching in step (2) with water, the weight ratio of the scallop skirt to water is 1:4, adjust the pH value of the diluted scallop skirt to 7, add A compound enzyme composed of two kinds of enzymes, the amount of enzyme used for the compound enzyme is 3000u / g (protein), the enzymolysis temperature is 50°C, and the enzymolysis time is 3 hours, and it should be stirred evenly during the enzymolysis process, wherein the compound enzyme is composed of The composition of papain, composite protease, flavor enzyme, the weigh...

Embodiment 3

[0039] A preparation method of scallop seasoning essence, through the following process steps:

[0040] (1) Processing of raw materials Select fresh scallop skirts to be fully cleaned, and then put them into a meat grinder for crushing;

[0041] (2) Blanching: Put the broken scallop skirt in step (1) into hot water above 80°C for 5.5 minutes to moderately denature the protein;

[0042] (3) Enzymolysis Dilute the scallop skirt after the blanching treatment in step (2) with water, the weight ratio of the scallop skirt to water is 1:5, adjust the pH value of the diluted scallop skirt to 8, add A compound enzyme composed of two kinds of enzymes, the amount of enzyme used for the compound enzyme is 2500u / g (protein), the enzymolysis temperature is 55°C, and the enzymolysis time is 2 hours. It should be stirred evenly during the enzymolysis process, wherein the compound enzyme is composed of The composition of papain, composite protease, flavor enzyme, the weight ratio of each comp...

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PUM

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Abstract

The invention relates to a preparation method of a scallop seasoning essence, which comprises the following steps of: crushing cleaned scallop aprons, and carrying out blanching denaturation; carrying out enzymolysis, enzyme destruction, concentration, drying and pulverization to obtain scallop apron hydrolysate; adding auxiliary materials comprising HVP(Hydrolyzed Vegetable Protein) powder, yeast extract, L-sulfo-aminolactic acid, xylose, glycine, aminopropionic acid, L-phenylalanine, DL-methionine, salts, purified water, vitamins, glucose, thiamine chloride VB1, I+G, maize starch, onion powder and ginger powder to the scallop apron hydrolysate, carrying out Maillard heat reaction for 40-60 min at 100-125 DEG C; and carrying out cooling, vacuum drying, pulverization, granulation and packaging to obtain the scallop seasoning essence as a finished product. The scallop seasoning essence has delicious and pure taste, pure and thick mouth feel and strong sweet smell, is endowed with the peculiar seafood flavor of scallop and has the characteristics of natural raw materials and various nutrient substances comprising amino acid, peptides and the like. The preparation method has the advantages of reasonable process, convenience for operation, strong operability and easiness of realizing industrial production.

Description

technical field [0001] The invention relates to the preparation of a seasoning, in particular to a method for preparing scallop flavoring essence by using the scallop skirt protein enzymatic hydrolysis solution through thermal reaction Background technique [0002] Scallop is a precious seafood with high nutritional value. It is one of the eight treasures of seafood. The scallop pillar processed by the adductor muscle is fresh and delicious, and it is recognized as a high-end aquatic product in the world. Scallop skirt is the leftovers after processing scallop pillars, and its nutritional components are very close to those of scallop pillars. In recent years, scholars at home and abroad have found that the extract of scallop skirt contains a variety of physiologically active substances, such as active polypeptides, glycoproteins, Unsaturated fatty acids, taurine, and trace elements such as selenium and calcium have various physiological functions such as anti-aging, anti-tum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/29A23L27/21A23L33/00
Inventor 王小军刘昌衡唐聚德张绵松孟秀梅孙永军袁文鹏刘新夏雪奎张永刚胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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