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Application method of hydrolysate after squid tentacles peeled through enzymic method and seafood-flavor seasoning prepared through method

A technology of enzymatic peeling and hydrolyzate, applied in the field of squid processing, can solve the problems of resource waste, limited application, environmental pollution, etc., and achieve the effect of saving resources

Active Publication Date: 2015-06-24
SHANGHAI KINRY FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After the peeling process, a large amount of hydrolyzate will be produced, which is rich in protein, betaine, polypeptide and other substances with unique flavors. If the enzymatic hydrolyzate is directly discarded, it will not only cause environmental pollution, but also a waste of resources
However, the squid skin contained in the hydrolyzed solution after squid peeling is fragmented, difficult to process into squid skin products, and contains a large amount of melanin and protein adhesion, which is difficult to remove, and many processes are difficult to process in the process, and hydrolysis The liquid also has a bitter and astringent taste, which greatly limits its application

Method used

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  • Application method of hydrolysate after squid tentacles peeled through enzymic method and seafood-flavor seasoning prepared through method
  • Application method of hydrolysate after squid tentacles peeled through enzymic method and seafood-flavor seasoning prepared through method
  • Application method of hydrolysate after squid tentacles peeled through enzymic method and seafood-flavor seasoning prepared through method

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A method for utilizing the hydrolyzed liquid after enzymatic peeling of squid silk, carried out according to the following steps:

[0041] (1) Preparation of the first hydrolyzate:

[0042] The frozen squid must be thawed in running water, selected and sorted, washed and drained to obtain the squid silk, soak the squid silk in a peeling machine filled with trypsin enzymatic hydrolysis solution for enzymolysis, and then take out the squid silk to obtain the squid silk The first hydrolyzate after enzymatic peeling, wherein the enzymolysis time is 20min, the amount of trypsin added is 0.25wt% of the amount of squid silk added, and the mass dosage of the enzymatic hydrolyzate is 1 times the mass of squid silk, The pH value of the enzymolysis solution is 7.5, and the enzymolysis temperature is 45°C.

[0043] (2) Preparation of the second hydrolyzate:

[0044] Add ginger with a mass of 2.4 wt% of the first hydrolyzate and raw garlic with a mass of 1.6 wt% of the first hydro...

Embodiment 2

[0048] A method for utilizing the hydrolyzed liquid after enzymatic peeling of squid silk, carried out according to the following steps:

[0049] (1) Preparation of the first hydrolyzate:

[0050] The frozen squid must be thawed in running water, selected and sorted, washed and drained to obtain the squid silk, soak the squid silk in a peeling machine filled with trypsin enzymatic hydrolysis solution for enzymolysis, and then take out the squid silk to obtain the squid silk The first hydrolyzate after enzymatic peeling, wherein the enzymolysis time is 20min, the amount of trypsin added is 0.25wt% of the amount of squid silk added, and the mass dosage of the enzymatic hydrolyzate is 1 times the mass of squid silk, The pH value of the enzymolysis solution is 7.5, and the enzymolysis temperature is 45°C.

[0051] (2) Preparation of the second hydrolyzate:

[0052] Add ginger with a mass of 2.4 wt% of the first hydrolyzate and raw garlic with a mass of 1.6 wt% of the first hydro...

Embodiment 3

[0056] A method for utilizing the hydrolyzed liquid after enzymatic peeling of squid silk, carried out according to the following steps:

[0057] (1) Preparation of the first hydrolyzate:

[0058] The frozen squid must be thawed in running water, selected and sorted, washed and drained to obtain the squid silk. Soak the squid silk in a peeling machine filled with papain enzymatic hydrolysis solution for enzymolysis, and then take out the squid silk to obtain the squid silk The first hydrolyzate after enzymatic peeling, wherein the enzymolysis time is 40min, the added amount of the papain is 0.1wt% of the added amount of squid silk, and the mass dosage of the papain enzymatic solution is 3 times of the squid silk , the pH value of the enzymolysis solution is 7, and the enzymolysis temperature is 55°C.

[0059] (2) Preparation of the second hydrolyzate:

[0060] Add ginger with a mass of 2.4 wt% of the first hydrolyzate and raw garlic with a mass of 1.6 wt% of the first hydrol...

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Abstract

The invention relates to the technical field of the processing of squid, and discloses an application method of hydrolysate after squid tentacles peeled through an enzymic method and a seafood-flavor seasoning prepared through the method. The method comprises the steps of (1) preparing first hydrolysate, namely immersing the thawed squid tentacles in an enzymic solution, and carrying out the enzymolysis on the thawed squid tentacles, and taking out the squid tentacles to obtain the first hydrolysate; (2) preparing second hydrolysate, namely adding gingers and raw garlic into the first hydrolysate, decocting the first hydrolysate, and adding flavor enzyme into the decocted first hydrolysate, and carrying out enzymolysis again to obtain second hydrolysate; (3) preparing the seafood-flavor seasoning, namely deactivating the enzyme in the second hydrolysate, filtering the second hydrolysate, placing food additives into the filtered second hydrolysate, and finally concentrating or carrying out spray drying on the hydrolysate to obtain the seafood-flavor seasoning. By adopting the method, the hydrolysate obtained by peeling the squid tentacles through the enzymic method is adequately utilized, so that waste is converted into treasure, not only is the resource saved and the environmental protection facilitated, but also more natural health seafood-flavor seasonings with delicious taste and an antioxidant function can be developed.

Description

technical field [0001] The invention relates to the technical field of squid processing, in particular to a method for utilizing hydrolyzate after enzymatic peeling of squid silk and a seafood-flavored condiment prepared by the method. Background technique [0002] In recent years, with the rapid development of my country's pelagic squid fishing and the reduction in production of North Pacific squid, Peruvian squid with low value and large catch has become the main target of pelagic squid fishing in my country. In 2013 alone, the catch of Peruvian squid in Zhoushan City was more than 100,000 tons. Peruvian squid is large in size and has a sour taste. It is difficult to sell in the market. It must be processed in order to realize the value-added of resources. At present, domestic squid processing enterprises generally only pay attention to the processing of Peruvian squid carcasses, but ignore the effective use of edible parts such as squid whiskers and ears, and the added va...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/221A23L17/50A23L27/10
Inventor 刘欢罗春艳俞吕蒋评陈小娥袁高峰方旭波
Owner SHANGHAI KINRY FOOD INGREDIENTS