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Scallop skirt seafood sauce and preparation method thereof

The technology of a seafood seasoning sauce and scallop side, which is applied in the field of scallop side seafood sauce and its preparation, can solve the problems of low nutritional content, fishy taste, not delicious enough, etc., and achieve delicious taste, mild reaction conditions, and simple and easy method Effect

Inactive Publication Date: 2012-07-18
SHANDONG UNIV AT WEIHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. the technical problem to be solved in the present invention is: for the seafood seasoning sauce nutritional labeling that exists in the prior art is not high, taste fishy, ​​not delicious enough defects, provide a kind of scallop side seafood sauce and preparation method thereof, the method The preparation process is simple and easy, and the prepared scallop side sauce has high nutritional content and strong seafood flavor

Method used

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  • Scallop skirt seafood sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Soak 50 parts of washed scallops with 0.5 parts of fresh minced ginger, 10 parts of cooking wine, 1 part of white sugar, and 1.5 parts of refined salt for 2 to 3 hours.

[0024] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 50:100, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.

[0025] 3) Preparation of fermentation enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put it into a conical flask, add 20mL of 50% alcohol (alcohol:water ratio 1:1) to mix, add 180mL of water, stir evenly, and place at 40°C Soak in a water bath for 1 hour, shake frequently, and separate with slow filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution is at Below 0.06%, keep it for f...

Embodiment 2

[0033] 1) Soak 105 parts of washed scallops with 2 parts of crushed fresh ginger, 25 parts of cooking wine, 3 parts of white sugar, and 4 parts of refined salt for 2 to 3 hours.

[0034] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 100:190, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.

[0035] 3) Preparation of fermented enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put them into a conical flask, add 20mL of 50% alcohol (alcohol: water is 1:1) to mix, add 180mL of water to stir evenly, place in 40 Soak in a water bath at ℃ for 1 hour, shake frequently, and separate with slow filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution Below 0.06%, keep it in reserve. ...

Embodiment 3

[0043] 1) Soak 110 parts of washed scallops with 3 parts of crushed fresh ginger, 30 parts of cooking wine, 3 parts of white sugar, and 5 parts of refined salt for 2 to 3 hours.

[0044] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 100:190, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.

[0045] 3) Preparation of fermented enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put them into a conical flask, add 20mL of 50% alcohol (alcohol: water is 1:1) to mix, add 180mL of water to stir evenly, place in 40 Soak in a water bath at ℃ for 1 hour, shake frequently, and separate with slow filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution Below 0.06%, keep it in reserve. ...

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Abstract

The invention belongs to the field of processing of foods, in particular to scallop skirt seafood sauce and a preparation method thereof. Nutritional ingredients such as amino acid and flavor substances, which are high in content in scallop skirt, are extracted by a fermentation enzymolysis reaction; the method is easy and practicable, has a mild reaction condition, and is combined with a high-temperature instantaneous sterilization process, so that the nutritional ingredients of the scallop skirt are prevented from being damaged to the maximum extent, and the prepared scallop skirt seafood sauce is high in nutritional value and has a good health-care effect; and by the preparation method for the scallop skirt seafood sauce, all the added ingredients are food addition-level products, so that the active ingredient and the special flavor of the scallop skirt are kept by adding scallop skirt soaking concentrated liquor, and the prepared scallop skirt seafood sauce has delicious taste, creamy mouthfeel and strong seafood flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a scallop side seafood sauce and a preparation method thereof. Background technique [0002] Scallops belong to the mollusk phylum Scallopidae. Because of their delicious meat, they are a kind of nutritious food with good health care effects. The scallop pillars processed by the adductor muscle are tender and delicious, and are internationally recognized high-end aquatic products. The scallop skirt is the leftovers from the processing of scallop sticks. Its nutritional components are very close to those of scallop sticks. It contains a variety of physiologically active substances, such as active polypeptides, unsaturated fatty acids, taurine, and trace elements such as selenium and calcium. It has anti-aging, Various physiological functions such as anti-tumor and blood-fat reduction. [0003] With the improvement of living standards, its nutritional properties have at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/33A23L27/20A23L17/40
Inventor 张莉刘叶舟李飞箭
Owner SHANDONG UNIV AT WEIHAI
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