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Preparation method for seafood soy sauce

A seafood soy sauce and seafood technology, applied in the field of flavoring agents, can solve problems such as unstable products, high production costs, and difficult control of enzymatic hydrolysis conditions, and achieve the effect of broad market and application prospects and broadening application fields

Inactive Publication Date: 2015-10-21
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method still has the following defects: the process uses shrimp or shrimp waste as raw material, which requires enzymatic deactivation, high production cost, and the production steps are cumbersome, and the enzymatic conditions are difficult to control, resulting in instability of the Maillard reaction product. The resulting seasoning doesn't taste good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A method for preparing seafood soy sauce includes the following steps:

[0024] Step 1. Prepare seafood stock liquid: remove the shells (or scales, etc.) of seafood such as fish, shellfish, shrimps, etc. to cut the meat, and then according to the weight ratio of meat to distilled water 1: (5-7) (example) Sexually, it can be any value among 1:5, 1:5.5, 1:6, 1:7, etc. or a range between any two), add appropriate distilled water, and perform homogenization treatment for 2-4 minutes (exemplarily, you can Is any value among 2min, 2.5min, 3min, 4min, etc. or a range between any two) to obtain a seafood homogenate;

[0025] Then add enzymes to the seafood homogenate, adjust the pH to 4-8 (for example, any value among 4, 4.5, 5, 6, 7, 8, etc. or the range between any two), at 40℃-60 ℃ (for example, any value among 40℃, 45℃, 50℃, 60℃, etc. or the range between any two) enzymatic hydrolysis for 4-10h (for example, 4h, 4.5h, 5h, 6h, 8h, 10h, etc.) Any value or any range between the t...

Embodiment 1

[0041] The method for preparing seafood soy sauce in this embodiment includes the following steps:

[0042] (1) Pretreatment of mussel meat: Purify the purchased mussels from shells and remove the meat with tap water, take 100 g of mussel meat and add 500 mL of distilled water, homogenize with a homogenizer for 3 minutes to obtain a mussel homogenate.

[0043] (2) Protein enzymolysis: Take 500 mL of the mussel homogenate, add 20 g of papain, adjust the pH to 6, and heat in a water bath at 60°C for 6 hours to obtain a mussel enzymolysis solution.

[0044] (3) Enzyme inactivation: The temperature of the water bath containing the mussel enzymolysis solution is increased to 100°C and maintained for 20 minutes to obtain an inactivated enzymolysis solution.

[0045] (4) Centrifugation: Centrifuge the inactivated enzymatic hydrolysate in a centrifuge at 6000 r / min for 15 minutes, and take the supernatant, which is the mussel stock solution.

[0046] (5) Maillard reaction: adding glucose to the...

Embodiment 2

[0051] The method for preparing seafood soy sauce in this embodiment includes the following steps:

[0052] (1) Pretreatment of mussel meat: Purify the purchased mussels from shells and remove the meat with tap water, take 100 g of mussel meat and add 600 mL of distilled water, homogenize with a homogenizer for 3 minutes to obtain a mussel homogenate.

[0053] (2) Protein enzymolysis: Take 600 mL of the mussel homogenate, add 20 g of bromelain, adjust the pH to 8, and heat in a water bath at 50°C for 8 hours to obtain a mussel enzymolysis solution.

[0054] (3) Enzyme inactivation: The temperature of the water bath containing the mussel enzymolysis solution is increased to 100°C and maintained for 20 minutes to obtain an inactivated enzymolysis solution.

[0055] (4) Centrifugation: Centrifuge the inactivated enzymatic hydrolysate in a centrifuge at 6000 r / min for 15 minutes, and take the supernatant, which is the mussel stock solution.

[0056] (5) Maillard reaction: adding glucose to ...

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Abstract

The invention belongs to the field of flavoring agents, and particularly relates to a preparation method for seafood soy sauce. The method includes the steps that meat of seafood products is taken through dissection, water is added, and homogenization treatment is performed, so that seafood homogenate is obtained; enzyme is added into the seafood homogenate to perform enzymolysis treatment, so that seafood enzymatic hydrolysate is obtained; inactivation treatment is performed on the seafood enzymatic hydrolysate, so that inactivated enzymatic hydrolysate is obtained; centrifugal treatment is performed on the inactivated enzymatic hydrolysate, so that a seafood stock solution is obtained; reducing sugar is added into the seafood stock solution to complete the Maillard reaction, so that a Maillard reaction product is obtained; food flavoring agents and a natural microbial growth inhibitor are added into the Maillard reaction product, so that the seafood soy sauce is obtained. The natural seafood products are adopted as the main raw materials which are reasonably proportioned and synergistically act, so that the seafood soy sauce has the peculiar flavor of the seafood and has moderate freshness, sweetness and saltiness, and the seafood soy sauce has a high aspartic acid content and a high glutamic acid content and contains rich mineral elements and vitamins.

Description

Technical field [0001] The invention belongs to the field of flavoring agents, and particularly relates to a method for preparing seafood soy sauce. Background technique [0002] Soy sauce is a traditional brewed product in my country. It has a history of more than 2,000 years and has become an indispensable condiment in ordinary people's daily life. Although my country's soy sauce production ranks first in the world, it is mainly based on traditional brewed soy sauce, basically using plant proteins such as soybeans or soybean meal as the main raw materials, supplemented by starchy raw materials such as flour and wheat flour, which are brewed by microbial fermentation, taste and nutrition The comparison is limited, so it is necessary to expand different preparation materials. [0003] Seafood occupies a large proportion of the world and is one of the important biological resources. Seafood is not only rich in resources, but also has high nutritional value, which has attracted grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23V2002/00A23V2250/2042
Inventor 郭健吴凯强宋文东纪丽丽胡世伟姜维蔡璐王亚宁李世杰
Owner ZHEJIANG OCEAN UNIV
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