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Sinonovacula constricta flavoured sauce and preparation method thereof

A technology for flavor sauce and constricted razor, which is applied in the field of condiment processing, can solve the problems of incompatibility with healthy diet, difficult process, high fat and the like, and achieves the effects of unique and rich flavor of constricted razor, improving flavor and eliminating fishy smell.

Inactive Publication Date: 2015-07-08
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its flavor is mainly formed through fermentation, and the fermentation process often takes several weeks or even months; it has the disadvantages of time-consuming and difficult to control the process
In addition, the current seasoning sauce products are mainly prepared with soy sauce, noodle sauce and salt as the main raw materials, which have nutritional deficiencies such as high salt and high fat, and do not meet the needs of modern healthy diets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A clam-flavored sauce of the present invention is composed of the following raw materials and parts by weight: 35 razor clam paste, 14 wheat starch, 7 salt, 4.5 soy sauce, 4.5 white sugar, 4 white vinegar, and 1.2 rattan gum; The meat is obtained by enzymatic hydrolysis with flavor enzyme for 4 hours. The weight ratio of the flavor enzyme to the razor clam meat is 0.05g:100g. The specific preparation method is as follows:

[0022] 1) Temporarily raise the razor clam and spit out the mud, wash it, steam cook it, remove the shell and impurities, and obtain the razor clam meat;

[0023] 2) After the above razor meat is crushed, water is added to the razor meat according to the ratio of razor meat to water weight ratio of 1:2, and then flavor protease is added. The weight ratio of flavor protease to razor meat is 0.05:100. enzymatic hydrolysis for 4 h under temperature conditions, and then inactivating the enzyme for 12 minutes at a temperature of 90°C to obtain enzymat...

Embodiment 2

[0028] The present invention is a razor clam sauce, which is composed of the following raw materials and parts by weight: 40 razor meat paste, 16 wheat starch, 8 salt, 6 soy sauce, 6 white sugar, 5 white vinegar and 0.5 rattan glue; Razor clam meat is obtained by enzymatic hydrolysis with flavor enzyme for 3 hours. The weight ratio of flavor enzyme to razor clam meat is 0.06g:100g. The specific preparation method is as follows:

[0029] 1) Temporarily raise the razor clam and spit out the mud, wash it, steam cook it, remove the shell and impurities, and obtain the razor clam meat;

[0030] 2) After the above razor meat is crushed, water is added to the razor meat according to the ratio of razor meat to water weight ratio of 1:2, and then flavor enzyme is added. The weight ratio of flavor enzyme to razor meat is 0.06:100. enzymatic hydrolysis for 3 hours under temperature conditions, and then inactivating the enzyme for 15 minutes at a temperature of 90°C to obtain enzymati...

Embodiment 3

[0035] The present invention is a razor clam flavor sauce, which is composed of the following raw materials and parts by weight: 30 razor clam paste, 12 wheat starch, 6 salt, 3 soy sauce, 3 white sugar, 3 white vinegar and 2 rattan gum; Razor clam meat is obtained by enzymatic hydrolysis with flavor enzyme for 3 h, the weight ratio of the flavor enzyme to the razor clam meat is 0.04g:100g, and its specific preparation method is as follows:

[0036] 1) Temporarily raise the razor clam and spit out the mud, wash it, steam cook it, remove the shell and impurities, and obtain the razor clam meat;

[0037]2) After crushing the above-mentioned razor meat, add water to the razor meat according to the ratio of razor meat to water weight ratio of 1:2, and then add flavor enzyme. The weight ratio of flavor enzyme to razor meat is 0.04:100. enzymatic hydrolysis for 3 h under temperature conditions, and then inactivating the enzyme for 10 min at a temperature of 90°C to obtain enzymat...

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PUM

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Abstract

The invention discloses a sinonovacula constricta flavoured sauce and a preparation method of the sinonovacula constricta flavoured sauce. The sinonovacula constricta flavoured sauce is characterized by mainly comprising the following raw materials in parts by weight: 30-40 parts of sinonovacula constricta muddy flesh, 12-16 parts of wheat starch, 1-2 parts of mashed onion, 6-8 parts of table salt, 3-6 parts of soybean sauce, 3-6 parts of white granulated sugar, 3-5 parts of white vinegar and 0.5-2 parts of rattan pepper, wherein the sinonovacula constricta muddy flesh is obtained by subjecting sinonovacula constricta flesh to enzymolysis by flavourzyme for 3-4 hours and the weight ratio of the flavourzyme to the sinonovacula constricta flesh is 0.04-0.06g to 100g. The sinonovacula constricta flavoured sauce has the advantages of unique sinonovacula constricta flavour, delicious taste, uniform texture, simplicity in processing technique and long shelf life. In the preparation method disclosed by the invention, the sinonovacula constricta flesh is subjected to enzymolysis by flavourzyme for 3-5 hours at the temperature of 35-50 DEG C. Thus, the method is beneficial for the decomposition of the protein of sinonovacula constricta flesh and deliciousness is enhanced. In addition, unique sinonovacula constricta flavour is formed.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a condiment processing technology. Background technique [0002] Constricted razor clams ( Sinovacula constricta ) are widely distributed in the coastal areas of China, Japan, North Korea and other countries. They are distributed in my country from Liaoning and Shandong in the north to Guangdong and Fujian in the south. Among them, the aquaculture industry in Fujian and Zhejiang has developed the fastest in recent years, and it has rapidly developed to Jiangsu, Shandong and other places. Only the annual output of razor clams in Zhejiang Province has reached more than 300,000 tons. The razor clam is rich in nutrition and is one of the healthy foods with high protein and low fat. Constricted razor clam meat is cold in nature, sweet and salty in taste, belongs to the spleen and kidney channels, nourishes and strengthens, clears away heat and troubles, and has health c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 徐大伦杨文鸽欧昌荣张进杰卢佳芳
Owner NINGBO UNIV
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