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A kind of preparation method of sausage seasoning liquid

The technology of seasoning liquid and sea sausage enzymolysis liquid is applied in the field of seasoning or flavoring agent or seasoning, which can solve problems such as single function, and achieve the effects of strong operability, improved stability and beneficial to human body absorption.

Active Publication Date: 2016-06-08
RONGCHENG HONGYE OCEAN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiency that seasonings in the prior art can only improve the taste and have a single function, the present invention relates to a preparation method of sea sausage seasoning liquid with reasonable process, easy operation and short preparation time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of sea sausage seasoning liquid, through the following process steps:

[0035] (1), raw material processing

[0036] Choose fresh sea sausage as the raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, add water three times the weight of the sea sausage into the sea sausage, and then use a colloid mill to grind it to a particle size of 50um to obtain the sea sausage Intestinal serum, spare;

[0037] (2), enzymatic hydrolysis

[0038] Add the sea intestine slurry obtained in step (1) to 1.5% papain and 2% neutral protease by weight of the sea intestine, stir evenly, control the temperature at 35°C, and perform enzymatic hydrolysis for 5 hours to obtain the sea intestine enzymatic hydrolysis solution;

[0039] (3), inactivation

[0040] Heat the enzymatic hydrolyzate of sea intestine obtained in step (2) to 90° C., keep it warm for 30 minutes, and perform an enzyme-inactivating treatment to obtain an enzy...

Embodiment 2

[0055] A preparation method of sea sausage seasoning liquid, through the following process steps:

[0056] (1), raw material processing

[0057] Choose fresh sea sausage as the raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, add water 5 times the weight of the sea sausage, and then use a colloid mill to grind it to a particle size of 100um to obtain the sea sausage Intestinal serum, spare;

[0058] (2), enzymatic hydrolysis

[0059] Add the sea intestine slurry obtained in step (1) to commercially available Novozymes protease at 0.5% by weight of the sea intestine, stir, control the temperature at 40°C, and perform enzymatic hydrolysis for 6 hours to obtain the sea intestine enzymatic hydrolysis solution;

[0060] (3), inactivation

[0061] Heat the enzymatic hydrolyzate of sea intestine obtained in step (2) to 100° C., keep it warm for 10 minutes, and perform an enzyme-inactivating treatment to obtain an enzymatic hydrolyzat...

Embodiment 3

[0076] A preparation method of sea sausage seasoning liquid, through the following process steps:

[0077] (1), raw material processing

[0078] Choose fresh sea sausage as raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, add water twice the weight of the sea sausage to the sea sausage, and then use a colloid mill to grind it to a particle size of 5um to obtain the sea sausage Intestinal serum, spare;

[0079] (2), enzymatic hydrolysis

[0080] Add the sea intestine slurry obtained in step (1) to 1% papain and 1% neutral protease by weight of the sea intestine, stir, control the temperature at 30°C, and perform enzymatic hydrolysis for 4 hours to obtain the sea intestine enzymatic hydrolysis solution;

[0081] (3), inactivation

[0082] Heat the enzymatic hydrolyzate of sea intestine obtained in step (2) to 85° C., keep it warm for 60 minutes, and perform an enzyme-inactivating treatment to obtain an enzymatic hydrolyzate of s...

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Abstract

The invention relates to a processing method of sea sausage seasoning liquid, which uses fresh sea sausage as raw material, and pulverizes it after conventional treatment to obtain sea sausage pulp; adding compound protease to the sea sausage pulp for enzyme-controlled enzymolysis to obtain an enzymolysis liquid After the enzymolysis solution is inactivated, it is filtered, and 1-5% of the weight of the enzymolysis solution is added to the active carbon for purification, and 0.5-1.5% of β-cyclodextrin is debittered and filtered to obtain the sea sausage refined solution; the refined solution is concentrated Finally, add 0.05-0.5% colorant, 0.05-0.5% emulsifier, and 5-25% seasoning to the weight of the concentrated solution to homogenize the seasoning, and then go through vacuum degassing, filling, sealing, and sterilization to prepare sea sausage seasoning Liquid products. The preparation method of the invention has reasonable technology, mild manufacturing process and no environmental pollution. The prepared sea sausage seasoning liquid maintains all the nutrients and taste factors of the sea sausage. The seafood flavor is rich and nutritious, and it has health care functions such as warming the liver and kidney, strengthening yang and consolidating essence, which can greatly satisfy people's demand for seasoning. Seasoning, nutritional requirements.

Description

technical field [0001] The present invention relates to seasoning or flavoring agent or condiment, especially a preparation method of sea sausage seasoning liquid. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of technical means, most of them are natural seasonings, such as: salt, soybean oil, sugar, star anise; nowadays, Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. With the improvement of living standards, people's requirements for seasonings can not only improve taste, but also increase nutrition, so nutritious natural seasonings have become a strong demand for people. [0003] The list of Sea Intestines is a long cylindrical mollusc produced in Bohai Bay. Sea sausages are large in size and delicious in meat. The body wall muscles are rich in protein and a variety of essential a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/10
CPCA23L17/50A23L27/10A23V2002/00A23V2300/26A23V2200/30
Inventor 王本新李银塔杨宏伟
Owner RONGCHENG HONGYE OCEAN TECH
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