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Hot pot dipping sauce with lobster flavor and preparation method thereof

A technology for hot pot dipping sauce and a production method, which is applied in the field of production of lobster-flavored hot pot dipping sauce, can solve the problems of single flavor, waste of lobster leftover resources, and scarcity of species, and achieve control of fishy bitterness, increase and improvement of flavor, and increase content Effect

Active Publication Date: 2013-06-26
宁夏草原阿妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: in view of the main problems such as the scarcity of hot pot dipping sauces in the market, the single flavor, the resource waste and reuse of lobster leftovers, and the use of compound enzymatic hydrolysis technology and deployment technology to make lobster flavor hot pot dipping sauce, to provide a A method for making lobster-flavored hot pot dipping sauce seasoning to meet the market's demand for seasoning and solve the technical bottleneck that limits the development of the lobster industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The lobster leftovers are steamed, dried, crushed and passed through a 60-mesh sieve. Weigh 1 kg of crushed raw materials, add water 6 times the amount of raw materials, adjust the pH to 8.0, add alkaline protease and flavor protease compound enzyme with enzyme activity 800U / g, adjust the temperature to 45°C, and hydrolyze for 6 hours. After the hydrolysis is completed, put the enzymatic hydrolyzed feed solution into boiling water and boil for 10 minutes to kill the enzyme. After cooling, place it in a high-speed refrigerated centrifuge and centrifuge at 5000rpm for 10 minutes, and pour out the supernatant to obtain the enzymatic hydrolyzate; Concentrate under reduced pressure on a rotary evaporator to 1 / 4 of the original volume to obtain a concentrated solution for use. Put 80g of vegetable oil in an iron pan, heat it to 120-150°C, put 330g of colloid-milled bean paste, sesame and fermented bean curd sauce into the pan, stir-fry until the red oil is turned into sand, a...

Embodiment 2

[0027] The lobster leftovers are steamed, dried, crushed and passed through a 60-mesh sieve. Weigh 1 kg of crushed raw materials, add water 8 times the amount of raw materials, adjust the pH to 8.0, add alkaline protease and flavor protease compound enzyme with an enzyme activity of 1000U / g, adjust the temperature to 50°C, and hydrolyze for 7 hours. After the hydrolysis is completed, put the enzymatic hydrolyzed feed solution into boiling water and boil for 10 minutes to kill the enzyme. After cooling, place it in a high-speed refrigerated centrifuge and centrifuge at 5000rpm for 10 minutes, and pour out the supernatant to obtain the enzymatic hydrolyzate; Concentrate under reduced pressure on a rotary evaporator to 1 / 3 of the original volume to obtain a concentrated solution for use. Put 80g of vegetable oil in an iron pan, heat to 120-150°C, put 370g of colloid-milled bean paste and sesame fermented bean curd sauce into the pan, stir-fry until the red oil is turned into sand...

Embodiment 3

[0029] The lobster leftovers are steamed, dried, crushed and passed through a 60-mesh sieve. Weigh 1 kg of crushed raw materials, add water 8 times the amount of raw materials, adjust the pH to 8.0, add alkaline protease and flavor protease compound enzyme with enzyme activity 1200U / g, adjust the temperature to 55°C, and hydrolyze for 8 hours. After the hydrolysis is completed, put the enzymatic hydrolyzed feed solution in boiling water and boil for 10 minutes to kill the enzyme. After cooling, place it in a high-speed refrigerated centrifuge and centrifuge at 5000rpm for 10 minutes, pour out the supernatant to obtain the enzymatic hydrolyzate; Concentrate under reduced pressure on a rotary evaporator to 1 / 3 of the original volume to obtain a concentrated solution for use. Put 100g of vegetable oil in an iron pan, heat it to 120-150°C, put 350g of the colloid-milled bean paste and sesame fermented bean curd sauce into the pan, stir-fry the red oil until the sand is turned, and...

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Abstract

The invention discloses a hot pot dipping sauce with a lobster flavor and a preparation method thereof. The invention discloses materials of the sauce and ratio of the materials. The invention also discloses the preparation method of the sauce. The preparation method comprises the steps of preprocessing lobster scraps taken as materials, hydrolyzing the lobster scraps by alkali protease and flavourzyme, concentrating to obtain flavor nutrition concentrated liquor; boiling the concentrated liquor, mixed sauce of halves of bean, sesame sauce, fermented bean curd and a plurality of spices to prepare a mixed sauce body; adding a food additive, and blending, homogenizing and sterilizing to prepare the hot pot dipping sauce with the lobster flavor. The hot pot dipping sauce condiment with the lobster flavor is prepared by enzymolysis and blending technologies, so that the problem of reutilization of waste in lobster processing industry can be solved; a novel preparation method of the condiment with the lobster flavor is developed; and the hot pot dipping sauce has positive significance on the promotion fast development of the lobster industry.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, and specifically designs a preparation method of a lobster-flavored hot pot dipping sauce. Background technique [0002] Hot pot dipping sauce is a kind of seasoning sauce, which is made of sesame paste, noodle sauce, fermented bean curd, leek flower and other seasonings in a certain proportion and through a certain processing technology. It is favored by consumers for its delicious taste, convenient and quick eating, and unique aroma. At present, hot pot condiment products on the market are very rich, but hot pot ingredients such as dipping sauce and dipping sauce are relatively rare and single in type, quantity and flavor. [0003] Freshwater crayfish, scientifically known as Procambarus clarkii (Procambarus clarkii), has become an important economic shrimp in my country because of its tender meat, delicious taste and rich nutrition. However, in the process of being directly coo...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 毕艳红王朝宇
Owner 宁夏草原阿妈食品有限公司
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