Method for preparing seafood essence by utilizing viscera of cuttlefish

Abstract

The invention relates to a method for preparing seafood essence by utilizing viscera of cuttlefish, which is characterized by taking the viscera of the cuttlefish as raw materials, and comprising the following steps: performing pretreatment on the viscera of the cuttlefish, and utilizing gel adsorption balls to remove heavy metals to get solution of the viscera of the cuttlefish; adding a proteolytic enzyme into the solution of the viscera of the cuttlefish, and performing enzymolysis for 6-7 hours at the pH value of 6.5 and the temperature of 50-55 DEG C to get hydrolysate of the viscera of the cuttlefish; drying, dehydrating and crushing to get hydrolyzed protein powder of the viscera of the cuttlefish; finally taking corn starch as a filling agent, and uniformly mixing the following components by weight percent: 48-52% of the hydrolyzed protein powder of the viscera of the cuttlefish, 18-22% of common salt, 3-5% of sucrose, 0.8-1.2% of pepper powder, 3-5% of ginger and garlic powder and 20-22% of the corn starch to get the seafood essence. The seafood essence has the advantages of low cost, simpleness in preparation process, low content of the heavy metals, abundant nutrition, delicious taste and thick seafood flavor.

Description

technical field [0001] The invention relates to a seafood seasoning, in particular to a method for preparing hoisin from cuttlefish viscera. Background technique [0002] Hoisin is seafood seasoning, which is a paste with strong seafood flavor obtained from fresh squid, shellfish, sea fish and other marine organisms and their by-products through natural enzymatic hydrolysis, probiotic fermentation and low-temperature concentration technology. Natural seafood seasoning Seafood seasoning is deeply loved by consumers because of its rich amino acids, polypeptides and other taste substances and strong seafood flavor, especially in this type of seafood seasoning, which is rich in physiologically active substances that are beneficial to human health (such as Taurine, physiologically active peptides, nucleotides, etc.) and a variety of trace elements, thus endowing seafood seasoning with special nutritional and health functions. [0003] With the development of my country's pelagic...

AI Technical Summary

Problems solved by technology

Decomposed seafood seasoning refers to the use of protein-rich aquatic product raw materials to decompose the raw material tissue by adding acid, enzyme or the action of enzymes and microorganisms contained in the raw material itself to form rich in amino acids, polypeptides, and organic acids. and alkaloids and other nutritional components and flavor components; extractive seafood seasoning is a natural aquatic product extract produced from aquatic products through extraction, separation, mixing, concentration or drying; reactive seafood Seasoning is a type of condiment prepared by adding different ratios of amino acids, reducing sugars, HVP, yeast essence and other umami substances, and controlling the reaction conditions, using aquatic product raw materials as the base material. However, the above preparation methods all use aquatic products. The cost of raw materials is high, and the preparation process is complicated, and the obtained seaweed has a high content of heavy metals, and there are no relevant research reports on the preparation of seaweed by squid viscera at home and abroad.

Images