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Method for preparing eel sauce with stewing enzymatic hydrolysis

The technology of sauce and enzymolysis method is applied in the field of preparing eel sauce by cooking and enzymolysis method, which can solve the problems of less development and utilization of eel head nutrient components, and achieve the effects of shortening production cycle, preventing stratification and precipitation, and reducing production cost.

Inactive Publication Date: 2013-06-05
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the research and development of grilled eel offal mainly involves the utilization of eel spine, and the development and utilization of nutrients in eel head is less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 Spicy eel seasoning sauce

[0041] Put 300g of washed eel head into a cooking pot, add 300ml of water, and cook at 100°C for 20min. When the temperature drops to about 40°C, add 3g of neutral protease and carry out stirring enzymolysis for 1.5h. After the enzymatic hydrolysis, the temperature of the enzymatic hydrolysis solution was raised to 85°C and kept for 45 minutes, and the residues such as fish bones were removed by filtration with gauze to obtain the enzymatic hydrolysis liquid. Concentrate the enzymatic hydrolysis liquid, the obtained concentrated liquid is 25% of the volume of the original enzymatic hydrolysis liquid, add 18g salt, 0.22g cinnamon oil, 3g sodium starch phosphate and 0.1g diacetylated tartrate monoglyceride to the concentrated liquid and stir evenly , after vacuum degassing treatment, 100 g of eel sauce was obtained.

Embodiment 2

[0042] Embodiment 2 sweet-scented osmanthus flavored eel sauce

[0043] Put 1500g of washed eel head into a cooking pot, add 1500ml of water, and cook at 100°C for 32min. When the temperature dropped to about 43°C, 6g of trypsin was added, stirred and enzymolyzed for 3 hours. After the enzymatic hydrolysis, the temperature of the enzymatic hydrolysis solution was raised to 90°C and kept for 40 minutes, and the fish bone and other residues were removed by double-layer gauze filtration to obtain the enzymatic hydrolysis liquid. The enzymolysis clear liquid is concentrated, and the gained concentrate is 26% of the volume of the original enzymatic clear liquid, and the concentrated solution is added with 93g salt, 1.8g Sri Lanka cinnamon oil, 2g beta-cyclodextrin and 0.5g glyceryl monostearate, After vacuum degassing treatment, 520 g of eel sauce was obtained.

Embodiment 3

[0044] Example 3 clove-flavored eel sauce

[0045]Put 800g of washed eel head into a cooking pot, add 800ml of water, and cook at 90°C for 50min. When the temperature drops to about 55°C, add 2g of complex protease and carry out stirring enzymolysis for 8.5 hours. After the enzymatic hydrolysis, the temperature of the enzymatic hydrolysis solution was raised to 100°C and kept for 20 minutes, and the fish bones and other residues were removed by filtration with gauze to obtain the enzymatic hydrolysis solution. The enzymolysis solution is concentrated, and the gained concentrate is 23% of the volume of the former enzymolysis clear solution. The concentrate adds 46g salt, 0.35g clove flower bud oil, 0.5g sodium starch phosphate and 0.15g sorbitan monolaurate, After vacuum degassing treatment, 255g of eel sauce was obtained.

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PUM

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Abstract

The invention provides a method for preparing an eel sauce with stewing enzymatic hydrolysis. The method comprises the following steps: stewing eel heads, carrying out enzymatic hydrolysis with an enzyme, filtering for residue removal after the enzyme deactivating of an enzymatic hydrolysate, and carrying out concentration, seasoning and vacuum degassing on the enzymatic hydrolysate to obtain theeel sauce. The method has the advantages of simple preparation technology, short production period, and low cost because the enzymatic hydrolysis process is greatly accelerated after the eel heads are stewed, and the eel sauce with stable quality is obtained by adding a quality improver and carrying out vacuum degassing possessing. The eel sauce prepared with the method of the invention, which istawny in color, is abundant in nutrition, and is rich in various essential amino acids, biologically active substances of DHA, EPA and the like, inorganic substances of calcium, iron, zinc and the like, has the advantages of good mouthfeel, convenient eating, full seafood flavor, and excellent quality.

Description

technical field [0001] The invention relates to a method for preparing eel sauce by cooking and enzymatic hydrolysis. Background technique [0002] Eels are aquatic animals that have traditionally been considered a nutritious food. According to reports, its muscle contains 14.5% protein and 8% fat, as well as various vitamins and trace elements necessary for the human body. In Chinese medicine, the meat, bone, blood and fat of eel can be used as medicine. At present, grilled eels have become a large amount of processed aquatic products exported from coastal provinces in my country, and are very popular in the market. Most of them are used as feed, which causes a lot of waste of aquatic resources, and also causes environmental pollution, and the economic benefits of processing enterprises are low. [0003] Zeng Shaokui, Zhang Chaohua, etc. published the paper "Preparation and application of conger eel head concentrated hydrolyzate" in "Food and Fermentation Industry" (No. 6...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/327A23L27/20A23L17/20
Inventor 谢苗赖翠霞黄为民王成梅甘琴琴甘纯玑
Owner FUJIAN AGRI & FORESTRY UNIV
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