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Chinese clam solid seasoning production method

A seasoning and solid technology, which is applied in the field of making solid seafood seasoning, can solve the problems of high cost, achieve the effects of improving utilization rate, convenient quantitative use, and improving production efficiency

Active Publication Date: 2015-08-05
辽宁邦盈商贸电子商务有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A production process for aquatic seasoning (CN92106546.9) heats and stirs shellfish to extract juice, concentrates it and fills it, and only uses the boiled liquid of shellfish; four-cornered clam seasoning and its production process (CN98111290.0 ) uses neutral protease to enzymatically hydrolyze the clam meat, freeze-dry it and mix it with seasoning accessories. Only shellfish meat is used, and the hydrolyzate is dried by freeze-drying, which is expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Temporary cultivation and spit sand: 100kg of Chinese clams are injected into the temporary cultivation pool with seawater, and rested for 1 day at a water temperature of 20°C.

[0022] (2) Blanching: Add 100kg of water into a sandwich pot with stirring, add Chinese clams after boiling, remove the shells and take out the meat, collect about 110kg of boiling liquid and about 30kg of meat.

[0023] (3) Enzymolysis: Chinese clam meat is washed and minced with a meat grinder, and then finely ground with a colloid mill. Put the finely ground clam meat into an enzymatic hydrolysis tank, add 30kg of pure water, start stirring and heat to 100°C for 10 minutes, until the temperature of the material drops to 55°C, add 480g of animal proteolytic enzyme, keep it warm for 4 hours, and then Add 150g of flavor protease for enzymolysis for 4 hours, raise the temperature of the material to 100°C, keep it for 10min, and then cool it down to below 50°C.

[0024] (4) Post-treatment: c...

Embodiment 2

[0031] (1) Temporary cultivation and spit sand: the temporary cultivation pool is injected with seawater, rested for 2 days, and the water temperature is 25°C.

[0032] (2) Blanching: Add 100kg of water into a sandwich pot with stirring, add Chinese clams after boiling, remove the shells and take out the meat, collect about 110kg of boiling liquid and about 30kg of meat.

[0033] (3) Enzymolysis: Chinese clam meat is washed and minced with a meat grinder, and then finely ground with a colloid mill. Put the finely ground clam meat into the enzymatic hydrolysis tank, add 45kg of pure water, start stirring and heat to 100°C for 15 minutes, until the temperature of the material drops to 55°C, add 600g of animal proteolytic enzyme, keep it warm for 4 hours, and then Add 300g of flavor protease to hydrolyze for 2 hours, raise the temperature of the material to 100°C, keep it for 10min, and then cool it down to below 50°C.

[0034] (4) Post-treatment: centrifuge the enzymolysis solu...

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Abstract

The present invention relates to a solid seafood seasoning production method which makes use of Chinese clam water boiling liquid and Chinese clam meat enzymatic hydrolysates. The Chinese clam solid seasoning is prepared by mixing and spray-drying Chinese clam water boiling liquid, Chinese clam meat enzymatic hydrolysis liquid and a part of enzymatic precipitates. The Chinese clam solid seasoning of the present invention takes full advantage of the water boiling liquid and Chinese clam meat during the pre-boiling of Chinese clam, and has the most significant feature in blending the Chinese clam water boiling liquid, the Chinese clam meat enzymatic hydrolysis liquid and the part of enzymatic precipitates before conducting spray drying of the mixture, on one hand improves the utilization rate of the Chinese clams, on the other hand reduces the complicated processes of drying the above materials separately, and improves production efficiency. In addition, the seafood seasoning granules are pressed into blocks, and thus the weight of each seasoning block can be controlled and the Chinese clam solid seasoning can be conveniently and quantitatively used.

Description

technical field [0001] The invention relates to a method for making solid seafood condiment by using Chinese clam boiled liquid and Chinese clam meat enzymatic hydrolyzate. Background technique [0002] Donggang big yellow clam, Chinese name Chinese clam (Mactra chinensis), belongs to the clam branch class, clam order, clam family, clam genus, delicious meat, high meat yield, is a high-protein, low-fat, rich in variety Nutritious marine shellfish. Chinese clams are rich in flavor amino acids—glutamic acid, glycine, etc., as well as nucleotides that are strong freshness aids, and also contain shellfish-specific flavor substances such as succinic acid. The juice is delicious and unique. Good quality raw materials. [0003] A production process for aquatic seasoning (CN92106546.9) heats and stirs shellfish to extract juice, concentrates and fills, only using the boiled liquid of shellfish; four-cornered clam seasoning and its production process (CN98111290.0 ) then use neutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/333A23L1/33A23L27/00A23L17/40A23L17/50
Inventor 张绵松刘昌衡宋和明刘新宋兴华史亚萍亓正良袁文鹏夏雪奎张永刚何全锋
Owner 辽宁邦盈商贸电子商务有限公司
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