A kind of clam nutritious condiment and preparation method thereof

A technology for condiments and clams, applied in the field of condiments, can solve the problems of few deep processing and the like, and achieve the effect of simple process

Active Publication Date: 2017-01-04
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization of clams in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of monosodium glutamate. The requirements are getting higher and higher, hoping that it can be more nutritious and healthy while seasoning, and have more characteristic taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A clam-flavored nutritious condiment, comprising the following components by weight percentage: sodium glutamate: 20%, salt: 30%, scallop: 1%, I+G: 1%, and the rest is clam flavor base material.

[0017] The preparation method of the above-mentioned clam-flavored nutritional condiment is as follows:

[0018] (1) Pretreatment: Choose fresh clams, wash them with sand, open their shells and grill the meat, add cooking wine, green onions, ginger, and water to boil for 10 minutes, then smash the cooked meat and soup into clam pulp; among them, cooking wine, green onions, ginger , The weight ratio of water to clam meat is 10:1:0.1:10:1.

[0019] (2) Enzymatic hydrolysis: Add 0.4% of clam meat weight flavor protease, hydrolyze for 3 h at 55 °C, and then inactivate at 100 °C for 10 min; let the enzymatic hydrolyzate stand for precipitation, and put the supernatant in Concentrate at 100 °C to a slurry, and freeze-dry; obtain the enzymatic hydrolyzate powder.

[...

Embodiment 2

[0025] Example 2: A clam-flavored nutritious condiment prepared according to weight percentage: 40% sodium glutamate, 10% salt, 2% scallop, 0.5% I+G, and the rest is clam-flavored base material.

[0026] The preparation method of the above-mentioned clam-flavored nutritional condiment is as follows:

[0027] (1) Pretreatment: Select fresh clams, wash them with sand, open their shells and grill the meat, add cooking wine, green onions, ginger, and water to boil for 15 minutes, then smash the cooked meat and soup into clam pulp; among them, cooking wine, green onions, ginger , The weight ratio of water to clam meat is 10:1:0.1:10:1.

[0028] (2) Enzymolysis: Add 0.2% of clam meat weight flavor protease, hydrolyze for 5 hours at 50-55 ℃, and then inactivate at 90-100 ℃ for 15 minutes; Concentrate the supernatant at 90-100°C to a slurry, freeze-dry; obtain the enzymatic hydrolyzate powder.

[0029] (3) Maillard reaction: Add the following ingredients to the enzymatic hydrolysis ...

Embodiment 3

[0031] Embodiment 3: basically the same as Embodiment 1, the difference is:

[0032] A clam-flavored nutritious condiment prepared according to weight percentage: 30% sodium glutamate, 20% salt, 1% scallop, 1% I+G, and the rest is a clam-flavored base material.

[0033] The steps of the Maillard reaction are: add 3.5% glucose, 0.6% glycine, 0.6% alanine, 0.4% ascorbic acid, 0.6% taurine to the enzymatic hydrolysis solution, and maillard reaction at 115 °C for 30 min , centrifuge the Maillard reaction solution to obtain the supernatant, concentrate the supernatant at 90-100°C to a slurry, and freeze-dry to obtain the Maillard reaction powder; 1:1 mix to get a clam flavor base.

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PUM

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Abstract

The invention discloses a clam-flavour nutritional flavouring agent and a preparation method thereof. The flavouring agent comprises 20-40% of sodium glutamate, 10-30% of table salt, 1-2% of dried scallop, 0.5-1% of I+G and the balance of clam-flavour base material. The preparation method comprises the following steps: selecting fresh clams and pre-treating the fresh clams to obtain clam paste, carrying out biological enzymolysis on the clam paste, standing and precipitating, carrying out solid-liquid separation, carrying out enzymolysis on enzymolysis freeze-dried powder obtained by concentrating and freeze-drying the supernatant, precipitating and carrying out Maillard reaction, then centrifuging to obtain the supernatant, concentrating and freeze-drying the supernatant to obtain Maillard reaction powder, and mixing the Maillard reaction powder with the enzymolysis freeze-dried powder to obtain a clam-flavour base material; adding sodium glutamate, table salt, dried scallop and I+G in the clam-flavour base material, and mixing to obtain the product. The clam-flavour nutritional flavouring agent disclosed by the invention is resistant to high-temperature cooking, suitable for various cooking methods such as light frying, deep frying and the like, and capable of keeping the original clam delicious flavour. The preparation method is simple in process, delicious substances in clams can be sufficiently extracted, and the clam-flavour nutritional flavouring agent is rich in proteins and amino acids.

Description

technical field [0001] The invention relates to a condiment, in particular to a nutritious and delicious solid condiment made from clams and a preparation method thereof. Background technique [0002] Clam is a high-protein seafood, rich in various flavor substances, tender and delicious, and is a special seafood product that people love. The utilization of clams in the prior art is generally limited to direct consumption, and deep processing is rarely carried out, and the existing seasonings are mainly monosodium glutamate and chicken essence, which contain a large amount of monosodium glutamate. The requirements are getting higher and higher, and it is hoped that it can be more nutritious and healthy while seasoning, and have a more distinctive taste. Contents of the invention [0003] The purpose of the present invention is to provide a clam-flavored nutritious condiment and its preparation method. The main purpose of the present invention is to increase the nutritiona...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/22A23L17/40A23L33/175
CPCA23L17/40A23L17/50A23L27/10A23L27/22A23L29/06
Inventor 许正宏史劲松钱建瑛张晓梅李会张旦旦余永建朱胜虎王婷婷
Owner JIANGNAN UNIV
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