Composite seafood soup blend and preparation method thereof
A technology of seafood soup and stock, which is applied in food preparation, sugar-containing food ingredients, and the functions of food ingredients. The effect of high yield
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Embodiment 1
[0073] Take fresh and live square clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid in a mass ratio of 1:1.
[0074] Take 500g each of the homogenate of clam and scallop, add 0.3% neutral protease at pH 7.0 for 3h at 45°C, inactivate the enzyme at 95°C for 10min and cool to room temperature. Add 0.3% compound flavor protease at pH 5.0 to hydrolyze at 50°C for 3h, inactivate the enzyme at 100°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 4% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. 30% clam extract, 13% scallop extract, 5% shrimp powder, 30% modified starch, 7% salt, 0.4% disodium succinate, 7% monosodium glutamate, 0.5% disodium 5′-flavored nucleotide , 2% dehydrated diced carrot, 4% dehydrated green onion powder, 1% white pepper powder, 0.1% citr...
Embodiment 2
[0076] Take fresh clams and scallops, wash them with tap water after cleaning and spitting out sand, add water to cook separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:5.
[0077] Take 500g each of the homogenate of clam and scallop, add 0.5% neutral protease at pH 7.5 for 5h at 45°C, inactivate the enzyme at 100°C for 10min and cool to room temperature. Add 0.5% compound flavor protease at pH 7.0 for enzymolysis at 50°C for 5h, inactivate the enzyme at 95°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 6% β-cyclodextrin to the supernatant and homogenize it, spray dry and compound. Four-cornered clam extract 10%, scallop extract 11.3%, shrimp powder 10%, modified starch 50%, salt 5%, disodium succinate 0.5%, monosodium glutamate 5%, 5′-taste nucleotide disodium 1% , 3% dehydrated diced carrot, 2% dehydrated green onion powder, 2% white pepper powder...
Embodiment 3
[0079] Take fresh clams and scallops, clean them with tap water after spit out sand, add water and steam them separately to get the meat, and homogenize the meat and cooking liquid at a mass ratio of 1:3.
[0080] Take 500g each of the homogenate of clam and scallop, add 0.4% neutral protease at pH 5.5 for 4h at 45°C, inactivate the enzyme at 98°C for 10min and cool to room temperature. Add 0.4% compound flavor protease at pH 6.0 to hydrolyze at 50°C for 4h, inactivate the enzyme at 98°C for 10min and cool to room temperature. Centrifuge the above enzymolysis solution at 4000r / min for 10min, take the supernatant, add 5% β-cyclodextrin to the supernatant and homogenize, spray dry and compound. Four-cornered clam extract 20%, scallop extract 11.6%, shrimp powder 8%, modified starch 40%, salt 6%, disodium succinate 0.45%, monosodium glutamate 6%, 5′-taste nucleotide disodium 0.8% , dehydrated diced carrot 2.5%, dehydrated green onion powder 3%, white pepper powder 1.5%, citric a...
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