Squid bone seafood sauce and preparation method thereof

A technology of seafood soy sauce and squid, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of unusable, squid bone protein waste, and value cannot be reflected, and achieve the effect of outstanding flavor

Inactive Publication Date: 2016-07-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Squid bones are rich in flavor substances such as protein and amino acids, accounting for about 25% of the weight of squid bones. For a long time, the squid processing industry has been unable to utilize such resources and has been discarding waste. A great waste of protein, the value of such resources cannot be reflected. Soy sauce is a type of seasoning made from soybean protein, which is decomposed by adding koji (that is, microorganisms) to produce amino acids, peptides and other umami substances. products, but the taste and nutrition are relatively limited, so it is necessary to expand different preparation materials

Method used

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  • Squid bone seafood sauce and preparation method thereof

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Embodiment 1

[0020] 1) The squid bone enzymatic hydrolyzate is prepared by the following steps: the squid bone is washed with water, dried naturally, then frozen in an ultra-low temperature refrigerator, and then freeze-dried. 80 mesh sieve is required. The obtained squid bone powder is hydrolyzed with neutral protease, and the enzyme activity of neutral protease is 50000IU / g. During enzymolysis, 10g squid bone powder and 0.005g neutral protease are added in every 100 milliliters of water, that is, the corresponding enzyme activity per unit mass of squid bone is 250IU / g. g (based on 100mL water), enzymolysis time 3h, enzymolysis temperature 40℃. After enzymolysis, heat up to 100°C and keep for 10 minutes to inactivate the enzyme. After the enzymolysis product is filtered, take the liquid part, and after concentration, dry it on a spray dryer. The drying conditions are as follows: inlet air temperature 180°C, outlet air temperature 80°C The volume is controlled at 3mL / min. After spray dry...

Embodiment 2

[0026] 1) The squid bone enzymatic hydrolyzate is prepared by the following steps: the squid bone is washed with water, dried naturally, then frozen in an ultra-low temperature refrigerator, and then freeze-dried. It is required to pass through an 80-mesh sieve, and the obtained squid bone powder is hydrolyzed with neutral protease, and the enzyme activity of neutral protease is 50000IU / g. During enzymolysis, 10g squid bone powder and 0.01g neutral protease are added to every 100 ml of water, that is, squid bone per unit mass corresponds to The enzyme activity is 500IU / g (based on 100mL water), the enzymolysis time is 2h, the enzymolysis temperature is 40°C, after the enzymolysis is completed, the temperature is raised to 100°C, and the enzyme is kept for 10min to inactivate the enzyme. After the enzymolysis product is filtered, the liquid part is taken. After concentration, it is dried in a spray dryer. The drying conditions are that the air inlet temperature is 180°C, the out...

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Abstract

The invention belongs to the technical field of seasoning and particularly relates to squid bone seafood sauce and a preparation method thereof. The sauce is prepared with a sauce fermentation method after squid bones subjected to crushing, enzymolysis and spray drying treatment as a main auxiliary material are put into koji-making materials for sauce brewing. Squid bone meal zymolyte is obtained after the squid bones are subjected to enzymolysis and spray drying treatment according to the characteristic that the squid bones have rich protein, amino acid and other flavoring materials, and the quantification processing of fermentation raw materials is facilitated in the sauce brewing process; additionally, protein in the squid bones is decomposed into polypeptide and amino acid substances with more outstanding delicate flavors under the enzymolysis action, and accordingly, the sauce has a better flavor enhancing effect than common sauce and has a more outstanding flavor.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a squid bone seafood soy sauce and a production method thereof. Background technique [0002] Squid bones are rich in flavor substances such as protein and amino acids, accounting for about 25% of the weight of squid bones. For a long time, the squid processing industry has been unable to utilize such resources and has been discarding waste. A great waste of protein, the value of such resources cannot be reflected. Soy sauce is a type of seasoning made from soybean protein, which is decomposed by adding koji (that is, microorganisms) to produce amino acids, peptides and other umami substances. products, but the taste and nutrition are relatively limited, so it is necessary to expand different preparation auxiliary materials. Contents of the invention [0003] The purpose of the present invention is to provide a production and preparation method of seafood soy sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L17/50
CPCA23V2002/00A23V2200/16
Inventor 邓尚贵霍健聪
Owner ZHEJIANG OCEAN UNIV
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