Clam flavor enhancer and making method thereof

A production method and clam technology, applied in the field of food processing, can solve environmental pollution and other problems, and achieve the effect of obvious ecological significance, good ecological environment and delicious taste

Active Publication Date: 2014-08-20
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of processing, a large amount of leftovers will be produced, and the high content of prot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: A clam umami essence is mainly made of the following raw materials: clam mixed material, 5-phosphodiesterase, flavor protease, wherein the consumption of 5-phosphodiesterase is 0.1% of clam mixed material weight; The consumption of flavor protease is 0.2% of clam mixture material weight. Wherein the clam mixture material comprises clam leftovers and water in a weight ratio of 1:1.

[0023] The preparation method of above-mentioned clam umami essence comprises the steps:

[0024] 1. The clam scraps and other by-products are ultrafinely pulverized by an ultrafine pulverizer. After the cell structure is fully broken, the pulverized material and water are evenly mixed at a weight ratio of 1:1, and then subjected to high-pressure homogenization by a high-pressure homogenizer. , the pressure is controlled at 20000psi;

[0025] 2. Pour the homogenized mixture into the enzymolysis tank, stir, heat up to 55°C, adjust the pH to 4.0, and blow in clean air;

[0026...

Embodiment 2

[0032] Embodiment 2: A clam umami essence, mainly made of the following raw materials: clam mixed material, 5-phosphodiesterase, flavor protease, wherein the consumption of 5-phosphodiesterase is 0.2% of the weight of the clam mixed material; The consumption of flavor protease is 0.5% of clam mixture material weight. Wherein the clam mixture material comprises clam leftovers and water with a weight ratio of 1:2.

[0033] The preparation method of above-mentioned clam umami essence comprises the steps:

[0034] 1. The clam scraps and other by-products are ultrafinely pulverized by an ultrafine pulverizer. After the cell structure is fully broken, the pulverized material and water are evenly mixed at a weight ratio of 1:2, and then subjected to high-pressure homogenization by a high-pressure homogenizer. , the pressure is controlled at 25000psi;

[0035] 2. Pour the homogenized mixture into the enzymolysis tank, stir, heat up to 60°C, adjust the pH to 5.5, and continuously blo...

Embodiment 3

[0042] Embodiment 3: A clam umami essence, mainly made of the following raw materials: clam mixed material, 5-phosphodiesterase, flavor protease, wherein the consumption of 5-phosphodiesterase is 0.3% of the clam mixed material weight; The consumption of flavor protease is 0.8% of clam mixture material weight. Wherein the clam mixture material comprises clam leftovers and water with a weight ratio of 1:2.

[0043] The preparation method of above-mentioned clam umami essence comprises the steps:

[0044] 1. The clam scraps and other by-products are ultrafinely pulverized by an ultrafine pulverizer. After the cell structure is fully broken, the pulverized material and water are evenly mixed at a weight ratio of 1:2, and then subjected to high-pressure homogenization by a high-pressure homogenizer. , the pressure is controlled at 30000psi;

[0045] 2. Pour the homogenized mixture into the enzymolysis tank, stir, heat up to 70°C, adjust the pH to 7.0, and blow in clean air;

[...

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Abstract

The invention discloses a clam flavor enhancer and a making method thereof, and the clam flavor enhancer is mainly made from the following raw materials: a clam mixed material, 5-phosphodiesterase and flavor protease. During production, clam edge scraps are crushed and mixed with water for high pressure homogenization, after homogenization, the 5-phosphodiesterase and the flavor protease are added into an enzymolysis tank for hydrolysis, maillard reaction is performed for removing fishy smell and enhancing fragrance, then fresh clam meat powder is obtained by concentrating and spray drying, the fresh clam meat powder is proportionally mixed with starch and corn dextrin, then quantitatively filled into glass bottles, and then sterilizing at high temperature and thermally sealing to obtain the clam flavor enhancer product. The clam edge scraps are scientifically used in the clam processing process, the efficient use of low value shellfish resources can be promoted, nutrition and delicious taste can be obtained, the pollution of the environment is reduced, and the sales value of clam products can be improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing umami essence from clams. Background technique [0002] Clams are widely distributed in Jiangsu, mainly in coastal cities such as Nantong and Lianyungang. The price of clams is low, and the price per kilogram is 3 to 4 yuan. Due to the limited number of people who eat fresh food, the market sales are not smooth, and the utilization rate of resources is extremely low. [0003] Every 100 grams of fresh clam meat contains 11.8 g of protein, 0.6 g of fat, 6.2 g of carbohydrates, and contains a variety of vitamins and trace elements. In the process of processing, a large amount of leftovers will be produced, and the high content of protein in the leftovers will be discarded into the environment, causing serious pollution to the environment. Contents of the invention [0004] The technical problem to be solved by the invention is a delicious and nutritious clam um...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2300/26A23V2300/46A23V2300/50
Inventor 余永建王婷婷陈伟朱婷孙乐六
Owner JIANGSU HENGSHUN VINEGAR IND
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