A process of preparing a liquid flavouring by utilization of a clam enzymolysis product

A process method and technology of enzymatic hydrolyzate, applied in the field of comprehensive utilization of seafood, can solve problems such as unsolved problems, and achieve the effects of enhancing umami taste, increasing viscosity, and good flavor

Active Publication Date: 2015-08-12
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

[0004] At present, there are many studies at home and abroad on the direct development of food products using clam meat. For example, the CN101692893A invention patent application published on April 14, 2010 discloses "a clam-flavored kelp sauce and its preparation method", and another example is December 1998. The CN1201615 invention patent application published on the 16th discloses "Square-cornered clam seasoning and its production process" and the CN101797046A invention patent application disclosed on August 11, 2010 "a ham sausage with a clam flavor and its production method", etc., but At present, there is no research report on the use of clam meat enzymatic hydrolyzate to develop food products, especially liquid seasoning liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Temporarily raise the fresh clams for 24 hours. After the clams spit sand, use steam to heat until the clam shells open, take out the clam meat, add not less than 1 times the water to make a slurry, and mince the clam meat. Add 0.5% aquatic protease to the crushed clam pulp for enzymolysis, the enzymolysis temperature is 45°C, and the enzymolysis time is 5 hours, and 0.1% flavor protease is added further, and the enzymolysis is 4 hours. After the enzymatic hydrolysis, continue to add 0.1% yeast powder to deodorize for 1 hour. After enzymatic hydrolysis and deodorization, the enzymatic hydrolysis solution was incubated at 90°C for 15 minutes, and then the enzymatic hydrolysis solution was centrifuged at 6000r / min for 30 minutes, and the supernatant was taken for later use. Caramelize the white sugar at 150°C for 30 minutes to form caramel color and caramel flavor. Add 1% clam enzymatic hydrolyzate (based on solid content), 5% caramelized sugar, 5% modified starch, 1% so...

Embodiment 2

[0027] Temporarily raise the fresh clams for 24 hours. After the clams spit out sand, use steam to heat and cook the clam shells to open, take out the clam meat, add not less than 1 times the water for beating, and mince the clam meat. Add 0.4% aquatic protease to the crushed clam pulp for enzymolysis, the enzymolysis temperature is 50°C, and the enzymolysis time is 4 hours, and 0.3% flavor protease is added continuously, and the enzymolysis is 3 hours. After the end of the enzymatic hydrolysis, continue to add 0.2% yeast powder to deodorize for 0.5h. After enzymatic hydrolysis and deodorization, the enzymolysis solution was incubated at 95°C for 15 minutes, and then the enzymolysis solution was centrifuged at 7000r / min for 25 minutes, and the supernatant was taken for later use. Caramelize white sugar at 160°C for 25 minutes to form caramel color and caramel flavor. Add 2% clam enzymatic hydrolyzate (based on solid content), 10% caramelized white sugar, 4.8% modified starch,...

Embodiment 3

[0029] Temporarily raise the fresh clams for 24 hours. After the clams spit sand, use steam to heat until the clam shells open, take out the clam meat, add not less than 1 times the water to make a slurry, and mince the clam meat. Add 0.6% aquatic protease to the crushed clam pulp for enzymolysis, the enzymolysis temperature is 55°C, and the enzymolysis time is 3 hours, and 0.5% flavor protease is added continuously, and the enzymolysis is 2 hours. After the enzymatic hydrolysis, continue to add 0.3% yeast powder to deodorize for 45 minutes. After enzymatic hydrolysis and deodorization, the enzymatic hydrolysis solution was incubated at 100°C for 10 minutes, then the enzymatic hydrolysis solution was centrifuged at 8000r / min for 20 minutes, and the supernatant was taken for later use. Caramelize the white sugar at 170°C for 20 minutes to form caramel color and caramel flavor. Add 4% clam enzymatic hydrolyzate (based on solid content), 15% caramelized white sugar, 4% modified ...

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Abstract

The invention relates to a process of preparing a liquid flavouring by utilization of a clam enzymolysis product. The process includes a step of temporarily culturing fresh and live clams to completely remove sand from the clams, and heating with steams until shells of the clams are open; a step of taking clam flesh, adding water, mincing, adding aquatic product protease, performing enzymolysis, adding flavourzyme, performing enzymolysis, and adding yeast powder to remove fishy smell; a step of subjecting the enzymolysis liquid the fishy smell of which is removed to enzyme deactivation, centrifuging to obtain liquid supernatant, and keeping the liquid supernatant for further use; a step of subjecting white sugar to caramelization at a high temperature, adding the enzymolysis liquid, modified starch, protein hydrolysate, salt, soy sauce and water, boiling and then stewing; a step of adding xanthan gum and stewing; and a step of adding monosodium glutamate, yeast extract, I+G, sodium cyclamate, citric acid and potassium sorbate after heating is stopped, fully mixing, and bottling when the mixture is still hot to obtain the liquid flavouring. The process utilizes the rich clam resource to develop the novel flavouring with high nutrition value and good flavour for the flavouring market, promotes comprehensive utilization of the clam resource, meets demands of the market, and is simple in operation and low in production cost. Products of the process have high economic value.

Description

technical field [0001] The invention relates to a comprehensive utilization of seafood, and mainly relates to a process method for preparing liquid condiment by using clam enzymatic hydrolyzate. Background technique [0002] Clams, scientific name variegated clams, also called Philippine clams, sand clams, etc., are mainly distributed in Liaoning and Shandong in my country, and are also distributed in Japan and North Korea. Clams are not only delicious and have a high rate of meat yield, but also have relatively comprehensive nutrition, which is a high-quality and low-cost seafood. It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other nutrients. It is a high-protein, low-fat marine shellfish rich in various nutrients. Moreover, it has quite high medicinal value and has the effect of preventing and treating chronic diseases of middle-aged and elderly people, so it has always been favored by consumers. [0003...

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 史亚萍刘昌衡宋和明张绵松宋兴华刘新袁文鹏亓正良夏雪奎齐君姜武
Owner 辽宁邦盈商贸电子商务有限公司
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