Scallop sauce and processing method thereof

A processing method and technology for scallop sauce, applied in the field of food processing, can solve problems such as insufficient aroma of scallop sauce, and achieve the effects of increasing nutrition and function, high enzyme activity, and rapid growth and reproduction

Inactive Publication Date: 2016-09-28
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the raw materials are scallops, and scallop sticks are not used. In addition, rice wine and red yeast rice are not added, resulting in the lack of aroma of scallop sauce, and the color is sauce black.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1. A kind of Ganoderma lucidum powder, the color is yellow-brown to tan, with the unique aroma of Ganoderma lucidum, bitter in taste, no peculiar smell, fine and uniform powder, no agglomeration, crude polysaccharide (calculated as glucose) ≥ 0.5g / 100g, moisture ≤ 9.0%.

Embodiment 2

[0011] Example 2. A processing method of Ganoderma lucidum powder, which is characterized in that,

[0012] (1) After moisturizing a certain amount of soybean meal (the moisturizing amount of soybean meal is 60%), keep it at 70 °C for 25 minutes, soak the rice for 12 hours, and mix the treated rice and soybean meal (the ratio of soybean meal and rice is 3:2) Evenly, sterilize at 121°C for 30min, then take it out, cool the rice and soybean meal mixture to 40°C, add Aspergillus oryzae according to the addition amount of 0.5‰, mix well, distribute it on a sterile tray, the thickness of the material is 1-1.5cm, and cover it with gauze , koji was made in an incubator at 30°C for 38 hours, and water was sprayed evenly at regular intervals to obtain seed koji;

[0013] (2) Soak the rice for 12 hours (rice water ratio is 1:2), steam the rice under high pressure at 121°C for 15min, then take it out and cool it to 40°C, add koji, yeast, mix well, and place it in a 30°C incubator for fe...

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PUM

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Abstract

The invention discloses a scallop sauce and a processing method thereof, which relates to the technical field of food processing. The processing method is as follows: moisten the soybean meal (60% of the moisture content) and keep it warm at 70-80°C for 30 minutes, soak the rice for 12-14 h, mix the above rice and soybean meal (3:2) evenly, sterilize at 121°C for 30 minutes, cool to 40‑42°C, inoculate Aspergillus oryzae (0.5‰), and incubate at 30‑35°C for 34‑38 h to obtain Seed koji, soak the rice for 12‑14 h (the ratio of rice to water is 1:2), steam the rice under high pressure at 121 °C for 15‑20 min, cool to 40‑42 °C, add seed koji and yeast, and ferment at 28‑32 °C , to get rice wine, chop a portion of scallop sticks, blanch, add salt (mass fraction accounts for 12% of the total material), rice wine, red yeast rice (0.05%), and finally add a portion of seed koji, 40-45°C Ferment for 20‑22 days to get a delicious scallop sauce. The koji making fermentation method is simple, and the prepared scallop sauce can be used as a product or as a food supplement, and can be stored at room temperature, which is of great significance to the sustainable development of the aquatic regional economy and social progress in my country.

Description

technical field [0001] The invention relates to a scallop sauce and a processing method thereof, belonging to the field of food processing. Background technique [0002] According to the "China Statistical Yearbook" (2015), my country's shellfish production reached 14.224 million tons in 2014. In the process of scallop processing, a large number of by-products—scallop skirts and irregular scallop columns are produced. These by-products are rich in protein and a variety of biologically active substances. At present, except for a small part of scallop skirts, which are sold at low prices as feed, Most of them are thrown away in vain, causing great waste of resources and environmental pollution. The research and development of this product has added new varieties to deep-processed scallop products, and also met consumers' demand for condiments, which will help promote the rapid development of my country's marine industry and bring greater economic benefits. [0003] In the pr...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50C12G3/02C12R1/69
CPCC12G3/02
Inventor 牟建楼王颉曹宝忠刘亚琼马艳莉陈志周孙剑锋
Owner HEBEI AGRICULTURAL UNIV.
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