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A condiment and sea sausage technology, which is applied in the field of compound sea sausage condiments, can solve the problems of difficult chewing, limited wide use, and hard boiled kelp, etc., to facilitate transportation and storage, ideal seasoning effect, and remove fishy smell Effect
Inactive Publication Date: 2014-05-28
刘媛
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Problems solved by technology
However, kelp is not easy to boil and chew, which affects the absorption and utilization of its active ingredients, and most kelp products have the problem of incomplete deodorization, which limits its wide use
[0005] There is no compound condiment made from sea sausage and kelp in the prior art
Method used
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Embodiment 1
[0035] Choose 2kg of fresh live sea sausage, remove the head, tail and internal organs, cut into sections, wash with clean water, add 3L of 5% ginger juice to soak for 30 minutes, remove, drain the ginger juice, and mince; add 3L of water, and then Add 2g of proteolytic enzyme, stir evenly, adjust the pH value to 6 in a reaction kettle with a controlled temperature of 60°C, hydrolyze for 2 hours, then boil to inactivate the enzyme, cool to room temperature and filter to remove the slag to obtain 3.9kg of hydrolyzate; add 230g of maltodextrin, stirred evenly, and spray-dried to obtain 0.88kg of sea intestine powder.
[0036] Soak 1kg of dried kelp in 2L of clean water for 1 hour to soften, wash off the sundries and mucus on the surface, rinse with clean water, shred, add to 2L of clean water, heat to boil, keep boiling for 30 minutes, remove and drain water, add 1.5L vinegar and marinate for 20 minutes, rinse with clean water, repeat the steps of pickling and rinsing 3 times un...
Embodiment 2
[0039] Select 20kg of fresh live sea sausage, remove the head, tail and internal organs, cut into sections, wash with clean water, add 25L of 5% ginger juice to soak for 30 minutes, remove, drain the ginger juice, and mince; add 40L of water, and then Add 40g of proteolytic enzyme, stir evenly, adjust the pH value to 7 in a reaction kettle with a controlled temperature of 50°C, hydrolyze for 3 hours, then boil to inactivate the enzyme, cool to room temperature and filter to remove the slag to obtain 52kg of hydrolyzate; add 2.6 kg of maltodextrin, stirred evenly, and spray-dried to obtain 10.2 kg of sea intestine powder.
[0040] Soak 6kg of dried kelp in 10L of clean water for 1 hour to soften, wash off the sundries and mucus on the surface, rinse with clean water, shred, add to 10L of clean water, heat to boil, keep boiling for 20 minutes, remove and drain water, add 6L of vinegar to marinate for 30 minutes, rinse with water, repeat the steps of pickling and rinsing twice un...
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Abstract
The application relates to a composite flavoring mainly comprising urechis unicinctus powder and kelp powder as main materials and a preparation method of the composite flavoring. Proteolytic enzyme is adopted to hydrolyze urechis unicinctus into micro-molecular amino acid and peptide which are easier to be absorbed by a human body; moreover, laminaria japonica is processed by adopting methods of boiling and adding vinegar for immersing, as a result, the fishy smell of the laminaria japonica can be effectively removed, and the aborption and utilization of the effective ingredients of the laminaria japonica are facilitated. The urechis unicinctus is rich in proteins, microelements and essential amino acid for the human body, the laminaria japonica is rich in vitamins and mineral substances, and the combination of the urechis unicinctus and the laminaria japonica not only has a fresh, delicious and unique flavor, but also is reasonable in the matching of nutrient ingredients, and can well satisfy the demand of the human body for the nutrient ingredients. All the raw materials in the flavoring provided by the invention are from natural substances, so that the composite urechis unicinctus flavoring is healthier and safer.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a compound sea sausage condiment. Background technique [0002] With the improvement of living standards, people not only pay attention to the nutritional content of food in terms of diet, but also have higher requirements for the sensory taste of food, so the food seasoning industry has developed accordingly. Traditional seasonings are mainly single varieties such as salt, vinegar, soy sauce, sugar, etc. However, with the development of the industry, seasonings show a clear trend towards product diversification, compound naturalization, and nutritional health. [0003] Sea sausage, the scientific list Echinococcus annulus, belongs to annelids, larvae have segments, adults have no segments, only produced in Bohai Bay, China, sea intestines can wriggle in the sea, without burrs all over, light yellow. Fishermen in Jiaodong, Shandong also call sea intestines "sea chickens...
Claims
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Application Information
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