Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product

A seasoning and juice cooking technology, which is applied in application, food preparation, food science, etc., can solve problems such as environmental pollution and increased added value of processing, and achieve the effects of improving odor and taste, short reaction time and mild reaction conditions

Inactive Publication Date: 2014-07-02
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of controlling enzymolysis with biological enzymes and performing Maillard reaction on the enzymolysis solution not only increases the added v

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After diluting the mussel boiled juice concentrate at 1:1.5, carry out enzymatic hydrolysis according to the conditions in Table 1, then inactivate the enzyme in a water bath at 95°C for 10 minutes, and then centrifuge for 10 minutes to separate and remove the slag to obtain the supernatant. The centrifuge speed is 3000 rpm; centrifuge Then add 3.0% yeast, deodorize at 30°C for 80min, then add 2.0% activated carbon particles and deodorize at 55°C for 40min; the resulting deodorization solution is filtered and centrifuged at 4000rpm, and 3% (w / w) of reducing sugar (glucose :xylose=2:1), amino acid 2%(w / w)(lysine:arginine=1:1), cysteine ​​hydrochloride 0.2%(w / w), adjust pH6 .5. After fully mixing, heat at a constant temperature of 90°C for 30 minutes, and measure the amino acid nitrogen content and antioxidant activity of the reaction product (Table 2).

Embodiment 2

[0023] After diluting the mussel boiled juice concentrate at 1:1.5, carry out enzymatic hydrolysis according to the conditions in Table 1, then inactivate the enzyme in a water bath at 90°C for 20 minutes, and then centrifuge for 10 minutes to separate and remove the slag to obtain the supernatant. The centrifuge speed is 4000 rpm; centrifuge Then add 3.0% yeast, deodorize at 30°C for 60min, then add 2.0% activated carbon particles and deodorize at 55°C for 50min; the obtained deodorization liquid is filtered and centrifuged at 5000rpm, respectively, adding reducing sugar to 3% (w / w) ( Glucose: xylose = 2:1), amino acid is 2% (w / w) (lysine: arginine = 1:1), cysteine ​​hydrochloride is 0.6% (w / w), adjusted pH 7.5, after fully mixing, heated at 110°C for 50 minutes, and the amino acid nitrogen content and antioxidant activity of the reaction product were determined (Table 2).

Embodiment 3

[0025] After diluting the mussel boiled juice concentrate at 1:1.5, carry out enzymatic hydrolysis according to the conditions in Table 1, then inactivate the enzyme in a water bath at 90°C for 20 minutes, and then centrifuge for 20 minutes to separate and remove the slag to obtain the supernatant. The centrifuge speed is 4000 rpm; centrifuge Then add 2.5% yeast, deodorize at 40°C for 60 minutes, then add 2.5% activated carbon particles and deodorize at 45°C for 30 minutes; the resulting deodorization solution is filtered and centrifuged at 5000rpm, and respectively add reducing sugar to 3% (w / w) ( Glucose: xylose = 1:2), amino acid is 2% (w / w) (lysine: arginine = 1:1), cysteine ​​hydrochloride is 0.8% (w / w), adjusted pH 8.5, after fully mixing, heated at 130°C for 70 minutes, and the amino acid nitrogen content and antioxidant activity of the reaction product were determined (Table 2).

[0026] The mussel boiled juice condiment prepared by the present invention has a strong s...

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PUM

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Abstract

The invention relates to a seasoning material product prepared by applying cooked juice of mussels and belongs to the technical field of processing and utilization of side products of shellfishes, and aims at providing a seasoning material prepared by utilizing concentrated liquid of cooked juice of the mussels and a preparation method of the seasoning material. The seasoning material product is prepared by the following specific steps: firstly properly diluting the concentrated liquid of the cooked juice of the mussels, and adjusting the pH to 6.0-7.0; adding papain with the weight being 0.5-0.8% of that of the cooked juice, stirring uniformly, and hydrolyzing for 2h-5h at the temperature of 40-60 DEG C; then carrying out enzyme deactivation by water bath; carrying out centrifugation and deslagging on enzyme deactivating liquid, adding 2.5-4.5% of yeast and 2.0-4.0% of active carbon to carry out debitterization and deodorization treatment in sequence, and filtering and centrifuging to obtain deodorized liquid; adding 1.0-3.0% of reducing sugar, 1.0-3.5% of amino acid and 0.2-0.8% of a flavoring agent according to the weight of the deodorized liquid, heating for 30-70min on a heating device with the temperature of 90-130 DEG C and then carrying out Maillard reaction; and finally sterilizing a reaction product to prepare the product. The seasoning material product and the preparation method have the advantages that a method for combining a bio-enzyme control enzymolysis technology and the Maillard reaction is adopted for preparing the seasoning material of seafood. By measurement, the content of the amino acid in the product is rich, and the product has certain health action; in the aspect of flavor, not only is the original seafood flavor of the mussels maintained, but also the characteristic that flavor is formed by the Maillard reaction is utilized to enable the product to enhance the flavor and cover the odor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing seasoning products from mussel boiled juice concentrate. Background technique [0002] Mussel (Mytilus sp.), commonly known as "sea red" and "mussel", is one of the important marine cultured shellfish in my country. Mussel meat is delicious and delicious, rich in various proteins, taurine, unsaturated fatty acids, etc.; Lumbago" is a seafood that integrates health care and disease prevention, and has high nutritional and medicinal value. [0003] At present, the processing methods of mussels mainly include freezing, drying, smoking and so on. In the above-mentioned processing process, mussels need to be pre-treated by steaming to get the meat. The juice produced during the cooking process, that is, "mussel juice" is often used as waste, and it is directly discharged into rivers without treatment, which not only pollutes the environment...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/015A23L27/20A23L5/20
CPCA23L5/273A23L27/20
Inventor 段振华罗伟欧杨
Owner HAINAN UNIVERSITY
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