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A method for preparing seafood seasoning by fermenting sea cucumber industrial waste liquid with probiotics

A technology of seafood seasoning and probiotics, applied in the directions of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems that have not yet been seen.

Active Publication Date: 2019-07-16
SHANDONG HOMEY AQUATIC DEV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on the preparation of seafood seasoning with probiotics and sea cucumber waste liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing seafood seasoning by fermenting sea cucumber processing waste liquid with probiotic bacteria, it goes through the following process steps:

[0023] (1), select fresh sea cucumber boiled liquid as raw material, filter it with 80 mesh filter cloth, remove silt and large particle impurities, obtain sea cucumber boiled filtrate;

[0024] (2), the sea cucumber poached filtrate obtained in the step (1) is adopted continuous centrifuge, the control speed is 4000r / min, centrifuged for 20min, and the sea cucumber poached clear liquid is retained;

[0025] (3), the sea cucumber poached clear liquid obtained in step (2) is filtered by a 100 micron aperture filter membrane unit, and the sea cucumber poached filtrate;

[0026] (4), after the sea cucumber poached filtrate obtained in step (3) is adjusted to a pH value of 6.5, add 1% of its volume of glucose;

[0027] (5), the sea cucumber boiled filtrate after adding glucose obtained in step (4) is controlled ...

Embodiment 2

[0031] A method for preparing seafood seasoning by fermenting sea cucumber processing waste liquid with probiotic bacteria, it goes through the following process steps:

[0032] (1), select fresh sea cucumber boiled liquid as raw material, filter it with 50 mesh filter cloth, remove silt and large particle impurities, obtain sea cucumber boiled filtrate;

[0033] (2), the sea cucumber poached filtrate obtained in the step (1) is adopted a continuous centrifuge, the control speed is 4500r / min, centrifuged for 10min, and the sea cucumber poached clear liquid is retained;

[0034] (3), the sea cucumber poached clear liquid obtained in the step (2) is filtered by a 200 micron aperture filter membrane unit, and the sea cucumber poached filtrate;

[0035] (4), after the sea cucumber poached filtrate obtained in step (3) is adjusted to a pH value of 7.0, add 1.5% of its volume of glucose;

[0036] (5), the sea cucumber boiled filtrate after adding glucose obtained in step (4) is con...

Embodiment 3

[0040] A method for preparing seafood seasoning by fermenting sea cucumber processing waste liquid with probiotic bacteria, it goes through the following process steps:

[0041] (1), select fresh sea cucumber boiled liquid as raw material, filter it with 100 mesh filter cloth, remove silt and large particle impurities, obtain sea cucumber boiled filtrate;

[0042] (2), the sea cucumber poached filtrate obtained in step (1) is adopted continuous centrifuge, the control speed is 3500r / min, centrifuged for 30min, and the sea cucumber poached clear liquid is retained;

[0043] (3), the sea cucumber poached clear liquid obtained in the step (2) is filtered by a 50-micron aperture membrane unit, and the sea cucumber poached microfiltrate;

[0044] (4), after the sea cucumber poached filtrate obtained in step (3) is adjusted to a pH value of 6.0, add 0.5% of its volume of glucose;

[0045] (5), the sea cucumber boiled filtrate after adding glucose obtained in step (4) is controlled ...

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PUM

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Abstract

The invention discloses a method for preparing seafood seasoning from probiotic fermented sea cucumber processing waste liquid, which comprises the steps of filtering sea cucumber boiled liquid with a filter cloth to remove sediment and large particle impurities, centrifuging, and then filtering with a filter membrane, and then passing through Adjust the pH value, add glucose as the carbon source for probiotic fermentation, inoculate probiotics for fermentation after sterilization, prepare the fermented liquid, aseptically fill, and seal to obtain seafood seasoning prepared from probiotic fermented sea cucumber processing waste liquid. The preparation method of the present invention is reasonable in technology and feasible in operation; the seafood seasoning prepared by the method combines the unique active ingredients of sea cucumbers, and contains a large amount of probiotics required by the human body and metabolites of probiotic fermentation, and has high nutritional value , has a unique flavor of fresh, sour and sweet, and has a good health care effect.

Description

technical field [0001] The invention relates to the preparation of seasoning, in particular to a method for preparing seafood seasoning by fermenting sea cucumber processing waste liquid with probiotic bacteria. Background technique [0002] We know that sea cucumber has high nutritional value and medicinal value. It contains fat, vitamins, essential fatty acids and a variety of trace elements in its body, and also contains a variety of active ingredients such as collagen, polysaccharides, saponins and cerebrosides. It has the effects of promoting cell regeneration and body repair, improving human immunity and eliminating fatigue. Because the enzymes contained in sea cucumbers can autolyze sea cucumbers, high-temperature cooking is required to inactivate sea cucumbers after harvesting. In recent years, the sea cucumber industry has continued to expand, and a large amount of sea cucumber processing waste liquid will be produced during the processing of sea cucumbers. The nut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24
CPCA23V2400/125
Inventor 赵博刘昌衡赵佩佩孙永军贾爱荣袁文鹏鞠文明唐晓波张永刚夏雪奎张绵松刘新刘丹阳
Owner SHANDONG HOMEY AQUATIC DEV