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Composite seafood seasoning

The technology of seafood seasoning and clams is applied in the field of compound seafood seasoning, and achieves the effects of simple preparation process, broad application and development prospect and delicious taste.

Inactive Publication Date: 2016-01-13
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many research reports on the processing and utilization of these three shellfish at home and abroad, but there are few reports on the processing of scallop skirt and oyster and clam soup to make seasoning, mainly focusing on oyster soup processing oyster sauce

Method used

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  • Composite seafood seasoning

Examples

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Effect test

Embodiment 1

[0011] A compound seafood seasoning, which includes clam juice enzymolysis solution, oyster juice enzymolysis solution, scallop skirt enzymolysis solution and shiitake mushroom extract; the specific production process is as follows:

[0012]

[0013] Key points of operation: filter the soup produced in the processing of cooked oysters or clams through a 100-mesh filter, and then use flavor protease to enzymatically hydrolyze it. After the skirt is homogenized, the pH value is adjusted to 7.0, and neutral protease is added for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 45° C., the mass fraction of the enzyme is 1% (mass percentage), and the pH is 7.0. When mixing and preparing, mix clam juice, oyster juice enzymatic solution and scallop skirt enzymatic solution at a mass ratio of 1:1, then add 1% of the mixed solution mass of mushroom extract, mix well and concentrate to 1 / 3 of the original volume , get concentrated solution (mass percentage is 80%), add g...

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PUM

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Abstract

The invention relates to composite seafood seasoning, and belongs to the technical field of seasoning. The composite seafood seasoning comprises enzymatic hydrolysate of clam juice, enzymatic hydrolysate of oyster juice, enzymatic hydrolysate of scallop skirts, and a shiitake mushroom extract, wherein the enzymic hydrolysis conditions of the clam juice, the oyster juice and the scallop skirts include that the temperature is 45-46 DEG C, the mass percentage of enzymes is 1%, the pH is 6.5-7.5, the enzymic hydrolysis time is more than 3h, and required enzymes are one or more of papain, neutral protease and flavored protease. The seasoning disclosed by the invention is delicious in taste, and has the peculiar fragrance of seafood; in addition, the preparation technology is simple and convenient, so that the seasoning has wider application and development prospects.

Description

technical field [0001] The invention belongs to the technical field of seasonings, in particular to a compound seafood seasoning. Background technique [0002] Oysters, clams and scallops are the three main economic shellfish that are abundant in my country's sea areas. They are loved by consumers at home and abroad because of their delicious taste. Oysters are called "sea milk", and clams are called "the most fresh in the world". Oysters, clams and scallops are rich in protein, unsaturated fatty acids, carbohydrates, iron, calcium, phosphorus, iodine, vitamins and taurine, and are ideal foods with low calories and high protein. There are many research reports on the processing and utilization of these three shellfish at home and abroad, but there are few reports on the processing of scallop skirt and oyster and clam soup to make seasoning, mainly focusing on oyster soup processing oyster sauce. CN201510129520 discloses a seafood compound seasoning and its process, using so...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
Inventor 王联珠郭莹莹朱文嘉
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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