Preparation method for urechis unicinctus monosodium glutamate

A technology of sea sausage monosodium glutamate and sea sausage, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems of substances that affect human health, short-lived taste, and single umami taste

Active Publication Date: 2015-03-25
RONGCHENG HONGYE OCEAN TECH
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings of the existing monosodium glutamate with single umami taste, short taste, and high-temperature cooking that may easily produce substances that affect health, the present invention relates to a preparation method of sea sausage monosodium glutamate with reasonable process, easy operation and short preparation time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of sea sausage monosodium glutamate, through the following process steps:

[0027] (1) Selection and processing of raw materials

[0028] Choose fresh sea sausage as 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 to the sea sausage, and grind it with colloidal powder to make the particle size Control it to 50um, then add 0.025% iso-Vc by weight of sea sausage, stir well to get sea sausage slurry, and set aside;

[0029] (2), enzymatic hydrolysis

[0030] Add 1.5% neutral protease and 0.4% flavor protease to the sea intestine slurry obtained in step (1), adjust the pH value to 7, control the temperature at 45°C, and perform enzymatic hydrolysis for 3 hours to obtain sea intestine enzymatic hydrolysis solution;

[0031] (3), inactivation

[0032] Heat the enzymatic hydrolyzate of sea intestine obtained in step (2) to 90° C., keep it warm for 10 mi...

Embodiment 2

[0043] A preparation method of sea sausage monosodium glutamate, through the following process steps:

[0044] (1) Selection and processing of raw materials

[0045] Choose fresh sea sausage as raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, add water 5 times the weight of sea sausage to the sea sausage, and use a colloid mill to crush it. The crushed particle size is controlled to 100um, then add 0.025% vitamin C and 0.025% vitamin E by weight of the sea sausage, and stir well to obtain the sea sausage slurry, which is set aside;

[0046] (2), enzymatic hydrolysis

[0047] adding 5% neutral protease and 0.3% flavor protease to the sea intestine slurry obtained in step (1), adjusting the pH value to 8, controlling the temperature at 60°C, and performing enzymatic hydrolysis for 2 hours to obtain sea intestine enzymatic hydrolysis solution;

[0048] (3), inactivation

[0049] Heat the enzymatic hydrolyzate of sea intestine obt...

Embodiment 3

[0060] A preparation method of sea sausage monosodium glutamate, through the following process steps:

[0061] (1) Selection and processing of raw materials

[0062] Choose fresh sea sausage as the raw material, remove the head, tail and viscera, cut into sections, wash it with clean water, add water twice the weight of the sea sausage to the sea sausage, grind it, and control the crushed particle size to 5um, then add the sea sausage The BHT with 0.01% of the weight of the intestines was fully stirred evenly to obtain the sea sausage slurry, which was set aside;

[0063] (2), enzymatic hydrolysis

[0064] adding 0.1% neutral protease and 0.5% flavor protease to the sea intestine slurry obtained in step (1), adjusting the pH value to 6, controlling the temperature to 40°C, and performing enzymatic hydrolysis for 4 hours to obtain sea intestine enzymatic hydrolyzate;

[0065] (3), inactivation

[0066] Heat the enzymatic hydrolyzate of sea intestine obtained in step (2) to 8...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method for urechis unicinctus monosodium glutamate. The method comprises the following steps: selecting fresh urechis unicinctus as a raw material, adding water with the weight being 1-5 times that of the urechis unicinctus, grinding until the particle size is 5-100 microns, adding 0.01-0.05% of an antioxidant, 0.1-5% of neutral protease and 0.3-0.5% of flavourzyme based on the weight of the urechis unicinctus, and performing enzymolysis for 2-4 hours under the conditions that the pH value is 6-8 and the temperature is 45-60 DEG C; performing enzyme deactivation; adjusting the pH value of enzymolysis liquid to be 5-6.5 by citric acid, adding 1-3% of active carbon based on the weight of the urechis unicinctus, stirring, performing centrifuging, and filtering; removing impurities in filter liquor through an ultrafiltration membrane and concentrating the filter liquor through a nanofiltration membrane; adding 0.1-0.5% of truffles based on the weight of the urechis unicinctus, dissolving, uniformly mixing, and performing spray-drying to obtain powder; adding 10-18% of salt based on the weight of the powder to obtain the finished urechis unicinctus monosodium glutamate. The method is reasonable in technology, mild in process, free of environmental pollution and strong in operability; the prepared urechis unicinctus monosodium glutamate is delicious, unique in flavor, rich in nutrition, healthy and safe, and has important healthcare effects of warming the liver and kidney, tonifying yang, consolidating essence and the like.

Description

technical field [0001] The invention relates to seasoning or flavoring agent or condiment, especially a preparation method of sea sausage monosodium glutamate. Background technique [0002] Monosodium glutamate is made from grains, obtained through biological fermentation and extraction of glutamic acid, and then produced by semi-chemical synthesis to produce sodium glutamate, and then added with fillers such as salt and starch. Monosodium glutamate has a single umami taste and short taste, especially semi-chemical synthetic products, and it is easy to produce sodium pyroglutamate when cooked at high temperature, which has caused health problems after consumption. Now people put forward high requirements for health, and natural monosodium glutamate is ready to come out. Its taste mainly depends on the ingredients of natural substances. In addition to increasing the umami taste of food, it has no damage to human health. [0003] The list of Sea Intestines is a long cylindric...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L1/333A23L1/29A23L27/22A23L17/50A23L33/00
CPCA23L27/215A23L27/26A23L33/00A23V2002/00A23V2250/06A23V2250/55A23V2200/30A23V2200/326A23V2200/16
Inventor 王本新李银塔贠超
Owner RONGCHENG HONGYE OCEAN TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap