Mussel sauce production method using compound biological enzymatic hydrolysis

A compound bio-enzyme and mussel sauce technology, applied in the field of bio-enzymolysis, can solve problems such as lack of reflection of breeding benefits, lack of reflection of farmers' enthusiasm, consumption of mussels, etc., and achieve reasonable procedures, broad market prospects and The effect of promoting value and eating convenience

Inactive Publication Date: 2016-06-29
HARBIN INST OF TECH AT WEIHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for compound biological enzymolysis to produce mussel sauce, comprising the following steps:

[0023] a. Selection and pretreatment of raw materials: select fresh mussels, clean them, cook them for 2-3 minutes, weigh 1 kg of cooked mussels, and crush the mussels with a homogenizer for 10 seconds;

[0024] b. Enzymolysis: Add a certain amount of neutral protease and cellulase according to the weight of mussel meat and the specific activity of purchased neutral protease and cellulase to ensure that the protein enzyme activity per gram of mussel liquid is 300U, and the fiber Sulfase activity is 25U. The enzymatic hydrolysis temperature is 55°C, pH 6.5, and the enzymatic hydrolysis time is 2 hours; heat up the mussel enzymatic hydrolysis solution to above 99°C and keep it for 10 minutes to achieve the purpose of inactivating the enzyme;

[0025] c. Seasoning: add salt after enzymatic hydrolysis of mussel meat, keep the salt content at 10%, season by adding paste...

Embodiment 2

[0027] A method for compound biological enzymolysis to produce mussel sauce, comprising the following steps:

[0028] a. Selection and pretreatment of raw materials: select fresh mussels, clean them, cook them for 2-3 minutes, weigh 10 kg of cooked mussels, and crush the mussels with a homogenizer for 25 seconds;

[0029] b. Enzymolysis: Add a certain amount of neutral protease and cellulase according to the weight of mussel meat and the specific activity of purchased neutral protease and cellulase to ensure that the protein enzyme activity per gram of mussel liquid is 100U, and the fiber Sulfase activity is 50U. The enzymatic hydrolysis temperature is 45°C, pH 6.0, and the enzymatic hydrolysis time is 6 hours; heat up the mussel enzymatic hydrolysis solution to above 98°C and keep it for 15 minutes to achieve the purpose of inactivating the enzyme activity;

[0030] c. Seasoning: add salt after enzymatic hydrolysis of mussel meat, keep the salt content at 15%, season by ad...

Embodiment 3

[0032] A method for compound biological enzymolysis to produce mussel sauce, comprising the following steps:

[0033] a. Selection and pretreatment of raw materials: select fresh mussels, clean them, cook them for 2-3 minutes, weigh 5 kg of cooked mussels, and crush the mussels with a homogenizer for 50 seconds;

[0034] b. Enzymolysis: Add a certain amount of neutral protease and cellulase according to the weight of the mussel meat and the specific activity of the purchased neutral protease and cellulase to ensure that the protein enzyme activity per gram of mussel liquid is 240U, and the fiber Sulfase activity is 30U. The enzymatic hydrolysis temperature is 50°C, pH 7.5, and the enzymatic hydrolysis time is 3 hours; heat up the mussel enzymatic hydrolyzate to above 95°C and keep it for 15 minutes to achieve the purpose of inactivating the enzyme activity;

[0035]c. Seasoning: add salt after enzymatic hydrolysis of mussel meat, keep the salt content at 13%, season by addi...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/50A23L33/00
CPCA23V2002/00A23V2200/15
Inventor 陈雷曲文颖
Owner HARBIN INST OF TECH AT WEIHAI
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