Abalone sauce condiment and preparation method thereof

A technology for seasoning and abalone juice, which is applied to the field of abalone juice seasoning and its preparation, can solve the problems of poor stability, single use, and unsatisfactory umami of abalone seasoning, and achieves abalone with rich flavor, high nutritional value and delicious taste. Effect

Active Publication Date: 2013-10-02
DONGGUAN YONGYI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The abalone condiment in the prior art has the following deficiencies: (1) The stability of the abalone condiment is relatively poor due to insufficient optimization of the production process. quality
(2) The abalone flavor of the existing abalone seasoning is not strong enough, and the umami taste is not ideal enough
(3) The

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] A kind of seasoning of abalone sauce, it comprises the raw material of following weight:

[0084] Abalone 10 kg, scallop 2 kg, shrimp 1.5 kg, squid 2 kg, soy sauce 20 kg, white sugar 13 kg, salt 3 kg, sodium glutamate 2 kg, hydroxypropyl distarch phosphate 3 kg, 5′- Flavor nucleotide disodium 0.5 kg, potassium sorbate 0.05 kg, water 42.95 kg.

[0085] The preparation method of above-mentioned abalone juice seasoning is as follows:

[0086] Step 1, enzymatic hydrolysis: enzymatically hydrolyze abalone, scallops, shrimp and squid with papain at a concentration of 2‰ to obtain the enzymatic hydrolyzate of the main ingredient; wherein, the temperature for enzymatic hydrolysis is 55°C, the pH is 6.5, and the enzymatic hydrolysis The time is 4 hours.

[0087] Step 2, self-made thickening solution: soak hydroxypropyl distarch phosphate in water for 25 minutes to obtain a self-made thickening solution; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1...

Embodiment 2

[0092] A kind of seasoning of abalone sauce, it comprises the raw material of following weight:

[0093] Abalone 8kg, scallop 5kg, shrimp 1kg, squid 3kg, soy sauce 21kg, white sugar 15kg, salt 4kg, sodium glutamate 1kg, hydroxypropyl distarch phosphate 5kg, 5′-taste nucleotide disodium 0.7kg , potassium sorbate 0.10 kg, water 36.2 kg.

[0094] The preparation method of above-mentioned abalone juice seasoning is as follows:

[0095] Step 1, enzymatic hydrolysis: enzymatically hydrolyze abalone, scallops, shrimp and squid with papain at a concentration of 3‰ to obtain the enzymatic hydrolysis solution of the main ingredient; wherein, the temperature for enzymatic hydrolysis is 56°C, the pH is 6.8, and the enzymatic hydrolysis The time is 2 hours.

[0096] Step 2, self-made thickening solution: soak hydroxypropyl distarch phosphate in water for 35 minutes to obtain a self-made thickening solution; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1:2.

...

Embodiment 3

[0101] A kind of seasoning of abalone sauce, it comprises the raw material of following weight:

[0102] Abalone 15kg, scallop 1kg, shrimp 2kg, squid 1kg, soy sauce 24kg, white sugar 14kg, salt 2kg, sodium glutamate 3kg, hydroxypropyl distarch phosphate 2kg, 5′-taste nucleotide disodium 0.3kg , potassium sorbate 0.06kg, water 35.64 kg.

[0103] The preparation method of above-mentioned abalone juice seasoning is as follows:

[0104] Step 1, enzymatic hydrolysis: enzymatically hydrolyze abalone, scallops, shrimp and squid with papain at a concentration of 2.5‰ to obtain the enzymatic hydrolysis solution of the main ingredient; wherein, the temperature during enzymatic hydrolysis is 55.5°C, pH is 6.7, and the enzymatic hydrolysis The time is 3 hours.

[0105] Step 2, self-made thickening solution: soak hydroxypropyl distarch phosphate in water for 30 minutes to obtain a self-made thickening solution; wherein the weight ratio of hydroxypropyl distarch phosphate to water is 1:2....

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PUM

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Abstract

The invention relates to the technical field of condiment processing, particularly relates to abalone sauce condiment and a preparation method thereof. The abalone sauce condiment comprises the following components by weight percent: 8-15% of abalone, 1-5% of dried scallop, 1-3% of shrimps, 1-3% of squid, 20-25% of sauce, 12-15% of granulated sugar, 2-4% of table salt, 1-3% of sodium glutamate, 2-5% of hydroxypropyl distarch phosphate, 0.3-0.7% of disodium 5'-ribonucleotide, 0.05-0.10% of potassium sorbate, and 35-48% of water. The preparation method of the abalone sauce condiment comprises the following steps: 1, enzymolysis; 2, self-making thickening liquid; 3, mixing mixture; 4, boiling; 5, cooling. According to the invention, the abalone sauce condiment has the advantages of full-bodied abalone flavor, delicious taste and moderate viscosity, besides, the nutritive value is high, moisture can not be dissolved out, and the stability and quality are excellent.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to an abalone sauce seasoning and a preparation method thereof. Background technique [0002] Abalone is a traditional and precious food material in China. It is delicious and nutritious, ranking first among the four seafood delicacies. Abalone is rich in globulin, calcium, iron, phosphorus, iodine and vitamins A, B, C and other nutrients. The meat of abalone also contains an ingredient called "baosu", which can destroy the necessary metabolites of cancer cells. The processing and application of abalone is very extensive, fresh and live abalone, dried products, canned products and condiments. Due to the improvement of people's living standards, the requirements for food flavor are getting higher and higher, so the application of abalone as a condiment is also becoming more and more common. [0003] The abalone condiment in the prior art has the following deficiencies...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
Inventor 简江峰刘均
Owner DONGGUAN YONGYI FOODS
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