Preparation method of sea intestine seasoning powder

A technology for seasoning powder and sea sausage, which is applied in the field of seasonings or flavoring agents or condiments, can solve problems such as single function, and achieve the effects of rich nutrition, easy absorption by the human body, and mild production process.

Inactive Publication Date: 2015-04-01
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 powder with reasonable process, easy operation control and short preparation time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0027] (1), raw material processing

[0028] Choose fresh live sea sausage as raw material, remove the head, tail and viscera, cut into segments, wash it with clean water, and grind it with a pulverizer with a particle size of 5-100um to obtain sea sausage pulp for later use;

[0029] (2), enzymatic hydrolysis

[0030] Add 3 times the weight of water to the sea sausage slurry obtained in step (1), and stir evenly; then add 2% of the weight of sea sausage with Novozymes complex protease and stir, control the temperature at 37°C, and enzymatically hydrolyze for 5 hours to obtain Sea intestine enzymatic solution;

[0031] (3), enzyme inactivation

[0032] 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 enzymatic hydrolyzate of sea intestine inactivated;

[0033...

Embodiment 2

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

[0044] (1), raw material processing

[0045] Choose fresh sea sausage as raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, and grind it with a pulverizer to a particle size of about 50um to obtain sea sausage pulp for later use;

[0046] (2), enzymatic hydrolysis

[0047] Add 5 times the weight of water to the sea sausage slurry obtained in step (1), and stir evenly; then add 1.5% papain and 2% neutral protease by weight of the sea sausage, stir, control the temperature at 40°C, and enzymolyze it for 4 hours to obtain sea sausage Intestinal enzymatic solution;

[0048] (3), enzyme inactivation

[0049] 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 hydrolyzate of enzymatically inactivated sea intestin...

Embodiment 3

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

[0061] (1), raw material processing

[0062] Choose fresh sea sausage as the raw material, remove the head, tail and viscera, cut it into sections, wash it with clean water, and grind it with a pulverizer to a particle size of about 90um to obtain sea sausage pulp for later use;

[0063] (2), enzymatic hydrolysis

[0064] Add 2 times the weight of water to the sea sausage pulp obtained in step (1), and stir evenly; then add 0.5% of the sea sausage weight in the commercially available Novozymes complex protease and stir, control the temperature at 30°C, and enzymatically hydrolyze for 6 hours to obtain sea sausage Intestinal enzymatic solution;

[0065](3), enzyme inactivation

[0066] 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 se...

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PUM

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Abstract

The invention relates to a preparation method of sea intestine seasoning powder. The method comprises the following steps: with fresh sea intestines as a raw material, carrying out conventional treatment, and then crushing to prepare sea intestine pulp; adjusting the concentration of a substrate with the sea intestine pulp, and then adding compound protease to carry out enzyme-control enzymolysis, so as to obtain enzymatic hydrolysate; inactivating and filtering the enzymatic hydrolysate, adding activated carbon, purifying, adding beta-cyclodextrine, debitterizing and filtering to obtain a refined solution of the sea intestines; and adding edible salt to the refined solution of the sea intestines, seasoning, and carrying out spray drying, so as to obtain the sea intestine seasoning powder. The preparation method is reasonable in process, simple and convenient to operate, mild in preparation process, free of environmental pollution and high in operability; according to the prepared sea intestine seasoning powder, the original taste and flavor of the sea intestines are kept; and the sea intestine seasoning powder is fresh and strong in taste, and easy to absorb by a human body, and has important health efficacies of warming and tonifying the liver and kidneys, and tonifying yang and controlling nocturnal emission with astringent drugs.

Description

technical field [0001] The invention relates to seasoning or flavoring agent or condiment, especially a preparation method of sea sausage seasoning powder. 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 not only require the use of seasonings to 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 amino acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/221A23L1/015A23L1/29A23L17/50A23L5/20A23L27/10A23L33/00
Inventor 王本新李银塔杨宏伟
Owner RONGCHENG HONGYE OCEAN TECH
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