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Oyster sauce concentrated cream and preparation method thereof

A technology of concentrated paste and production method, which is applied in the field of food processing, can solve problems such as backward production technology, influence on the quality of oyster juice products, and short shelf life of oyster juice products, and achieve shortened process cycle, excellent fresh-keeping effect, and convenient transportation and storage Effect

Active Publication Date: 2014-04-30
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oyster juice products produced by deep processing of oysters are generally obtained by natural fermentation or enzymatic hydrolysis, because the production process is relatively backward, resulting in a short shelf life of oyster juice products
In order to prolong the shelf life, it is inevitable to use various antiseptic and fresh-keeping additives, which will affect the quality of oyster juice products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 30 parts of dried oysters, wash and chop them, add 60 parts of water, cook at high temperature for 1 hour, and grind colloidal oyster juice to get colloidal oyster juice; add 0.04 parts of alkaline protease to the colloidal oyster juice, hydrolyze at 55°C for 3 hours, add flavor Continue to hydrolyze 0.08 parts of protease and 0.02 parts of composite protease at 55°C for 1.5h to complete the hydrolysis; raise the temperature of the hydrolyzate to 90°C and keep it for 10 minutes to inactivate alkaline protease, flavor protease and composite protease, and filter through a 60-mesh screen to obtain the enzyme Solution of oyster juice.

[0030] 72 parts of enzymatic oyster juice, 3 parts of L-cysteine ​​hydrochloride, 5 parts of ribose, 0.8 parts of L-proline, 1.2 parts of xylose, 7 parts of glucose monohydrate, 2 parts of L-glycine, VB 1 0.7 parts were mixed evenly and added to the reactor for Maillard reaction. The reaction conditions were to react at 98°C for 2 hour...

Embodiment 2

[0033] Take 33 parts of dried oysters, wash and chop them into pieces, add 65 parts of water, cook at high temperature for 1 hour, and grind colloidal oyster juice to get colloidal oyster juice; add 0.05 part of alkaline protease to the colloidal oyster juice, hydrolyze at 55°C for 3 hours, add flavor Continue to hydrolyze 0.1 part of protease and 0.02 part of composite protease at 55°C for 1.5 hours to complete the hydrolysis; raise the temperature of the hydrolyzate to 90°C and keep it for 15 minutes to inactivate alkaline protease, flavor protease and composite protease, and filter through a 60-mesh screen to obtain the enzyme Solution of oyster juice.

[0034] 75 parts of enzymatic oyster juice, 5 parts of L-cysteine ​​hydrochloride, 7 parts of ribose, 1.2 parts of L-proline, 1.5 parts of xylose, 10 parts of glucose monohydrate, 2.5 parts of L-glycine, VB 1 1.5 parts were mixed evenly and added to the reactor for Maillard reaction. The reaction conditions were to react at...

Embodiment 3

[0037] Take 40 parts of dried oysters, wash and chop them, add 70 parts of water, cook at high temperature for 1 hour, and grind colloidal oyster juice to get colloidal oyster juice; add 0.06 parts of alkaline protease to the colloidal oyster juice, hydrolyze at 55°C for 3 hours, add flavor Continue to hydrolyze 0.15 parts of protease and 0.02 parts of composite protease at 55°C for 1.5 hours to complete the hydrolysis; raise the temperature of the hydrolyzate to 90°C and keep it for 13 minutes to inactivate alkaline protease, flavor protease and composite protease, and filter through a 60-mesh screen to obtain the enzyme Solution of oyster juice.

[0038] Mix 80 parts of enzymatic oyster juice, 5 parts of L-cysteine ​​hydrochloride, 7 parts of ribose, 1.5 parts of L-proline, 1.5 parts of xylose, 10 parts of glucose monohydrate, 2.5 parts of L-glycine, VB 1 1.5 parts were mixed evenly and added to the reactor for Maillard reaction. The reaction conditions were to react at 98°...

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PUM

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Abstract

The invention relates to a preparation method of oyster sauce concentrated cream. The method comprises the steps of weighing dried oysters, adding water, boiling at high temperature, and passing through a colloid mill, so as to obtain colloidal oyster juice; adding alcalase, flavorzyme and protamex into the colloidal oyster juice to hydrolyze, and after the hydrolysis is completed, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis oyster juice; uniformly mixing the enzymolysis oyster juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine and VB1, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain an oyster sauce reactant; preparing a mixture from the oyster sauce reactant, salt, white granulated sugar, monosodium glutamate, CMC (Carboxymethyl Cellulose), modified starch, maltodextrin, water and I+G, uniformly mixing, then, passing through a colloid mill, filtrating to obtain colloidal oyster cream, emulsifying, adding an oyster sauce flavoring base, and uniformly stirring, thereby obtaining the oyster sauce concentrated cream. The invention further relates to a product of the preparation method of the oyster sauce concentrated cream. Compared with the existing products, the oyster sauce concentrated cream has the advantages that the preservation time of oyster juice products can be prolonged remarkably, and the flavor of the oyster juice products can be stronger.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a concentrated oyster sauce paste and a preparation method thereof. Background technique [0002] Oyster meat contains 12% to 20%, wet meat contains about 10% protein, dry oyster meat contains about 50% protein, and 5-7% fat. It is delicious and nutritious. It is a favorite food for people. A variety of oyster juice products also came into being. Oyster juice products produced by deep processing of oysters are generally obtained by natural fermentation or enzymatic hydrolysis, because the production process is relatively backward, resulting in a short shelf life of oyster juice products. In order to prolong the shelf life, it is inevitable to use various antiseptic and fresh-keeping additives, which will affect the quality of oyster juice products. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the object of the present invention is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/33A23L27/10A23L17/40
CPCA23L17/40A23L27/20
Inventor 林坚薛瑜辉
Owner GUANGZHOU TIANHUI FOOD
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