Mussel sauce production method using compound biological enzymatic hydrolysis

Abstract

The present invention relates to a mussel sauce production method using compound biological enzymatic hydrolysis. Firstly fresh mussels are selected, the selected fresh mussels are washed clean, the washed fresh mussels are steamed and boiled for 2-3 min, and the steamed and boiled mussels are crushed using a homogenizer for 10-50 s; neutral protease and cellulase are added into the homogenized mussel meat, and the activity of the neutral protease reaches 100-300 U / g mussel meat and the activity of the cellulase reaches 25-50 U / g mussel meat; the enzymatic hydrolysis temperature of the mussel meat ranges from 40 DEG C to 55 DEG C, the pH is between 6.5 and 7.5, the enzymatic hydrolysis time is 2-6 h, after the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolyzed liquid is above 95 DEG C and is kept for 10 minutes or more, and then the enzymes are deactivated; and after the enzymatic hydrolysis finished, edible salt, ginger juice, pasteurized and sterilized cooking liquor, cassia bark oil and other seasoning spices are added into the enzymatic hydrolyzed liquid to conduct seasoning, and the compound biological enzymatic hydrolyzed mussel sauce is obtained. The technology is simple, the processes are reasonable, the eating is convenient, and the taste is delicious.

Description

technical field [0001] The invention relates to a biological enzymatic hydrolysis technology, in particular to a production method for making mussel sauce by utilizing biological enzymatic hydrolysis. Background technique [0002] Mussel (Mytilusedulislinnaeus) is a representative animal of the mollusk phylum Bivalvia, with a blue-black shell. The common name of mussels is Haihong, also known as mussels, mussels, shell vegetables, Mrs. Donghai, etc. It mainly breeds in shallow sea rocks and is widely distributed in the Bohai Sea and the Yellow Sea. It is one of the important economic shellfish in my country and is also well-known at home and abroad. Seafood treasures. [0003] Mussels are delicious and nutritious. The dry product contains 17.3% sugar and 59.1% protein. It is known as the "egg in the sea". The amino acid composition of mussel protein is perfect, the essential amino acid content accounts for 33.2% of the total amino acid content, and its content is much highe...

AI Technical Summary

Problems solved by technology

In recent years, the price of mussels has been low, the benefits of farming have not been reflected, and the enthusiasm of farmers has not been reflected. Therefore, finding a suitable processing technology or treatment method to consume a large amount of mussels is the current solution to the dilemma.