Abalone flavored essence and preparation method thereof

An abalone and flavor technology, which is applied in the field of food processing, can solve the problems that people with seafood allergies cannot eat, restrict the development direction, and have a strong sense of chemical synthesis, and achieve the effects of rich abalone aroma, wide application to a wide range of people, and a wide range of raw material sources.

Active Publication Date: 2016-10-26
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is mainly prepared by the following two methods: one is made from abalone, abalone leftovers or other seafood. Its development direction; the second is formed by the deployment of chemical substances. This type of product has a strong sense of chemical synthesis and has no outstanding characteristics. Therefore, it is catering to social development to study an abalone flavor essence with outstanding abalone flavor, delicious taste and no seafood allergens. an inevitable trend

Method used

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  • Abalone flavored essence and preparation method thereof
  • Abalone flavored essence and preparation method thereof
  • Abalone flavored essence and preparation method thereof

Examples

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Effect test

Embodiment 1

[0033] An abalone flavor essence, its composition and weight parts are as follows:

[0034] 92 parts of thermally reactive abalone flavor cream, 1 part of abalone flavor base;

[0035] The composition and parts by weight of the thermal reaction abalone flavor paste are as follows: 60 parts of abalone mushroom enzymatic hydrolysate, 6 parts of salt, 2 parts of amino acids, 1 part of reducing sugar, 3 parts of corn starch, 1 part of monosodium glutamate, 1 part of white sugar , 1 part of 5'-taste nucleotide disodium and 1 part of yeast extract.

[0036] The preparation method of the abalone mushroom enzymatic hydrolysate is as follows: take abalone mushroom powder, add 10 times the total mass of abalone mushroom powder in water, mix well, treat at 100°C for 6 hours, and then adjust the pH to 4.5 with food grade sodium hydroxide , Then add 1% of the total mass of abalone mushroom powder cellulase and / or hemicellulase, and 2% of the total mass of abalone mushroom powder protease, enzyma...

Embodiment 2

[0049] An abalone flavor essence, its composition and weight parts are as follows:

[0050] 96 parts of thermally reactive abalone flavor cream, 5 parts of abalone flavor base;

[0051] The composition and parts by weight of the thermal reaction abalone flavor paste are as follows: 70 parts of abalone mushroom enzymatic hydrolysate, 11 parts of salt, 5 parts of amino acids, 5 parts of reducing sugar, 4 parts of corn starch, 3 parts of monosodium glutamate, 3 parts of white sugar , 2 parts of 5'-taste nucleotide disodium, 3 parts of yeast extract.

[0052] The preparation method of the abalone mushroom enzymatic hydrolysate is as follows: take abalone mushroom powder, add 15 times the total mass of abalone mushroom powder in water, mix well, treat at 110°C for 4 hours, and then adjust the pH to 5 with food-grade sodium hydroxide , Then add 2% cellulase and / or hemicellulase of the total mass of abalone mushroom powder, and 3% protease of the total mass of abalone mushroom powder, enzy...

Embodiment 3

[0064] An abalone flavor essence, its composition and weight parts are as follows:

[0065] 99 parts of heat-reactive abalone flavor cream, 8 parts of abalone flavor base;

[0066] The composition and parts by weight of the thermally reactive abalone flavor cream are as follows: 80 parts of abalone mushroom enzymatic hydrolysate, 15 parts of salt, 8 parts of amino acids, 8 parts of reducing sugar, 6 parts of corn starch, 5 parts of monosodium glutamate, 4 parts of white sugar , 3 parts of 5'-taste nucleotide disodium, 6 parts of yeast extract.

[0067] The preparation method of the abalone mushroom enzymatic hydrolysate is as follows: take abalone mushroom powder, add 20 times the total mass of abalone mushroom powder in water, mix well, treat at 120°C for 2h, and then adjust the pH to 6.5 with food-grade sodium hydroxide , Then add 3% cellulase and / or hemicellulase of the total mass of abalone mushroom powder and 4% protease of the total mass of abalone mushroom powder, enzymatical...

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Abstract

The invention relates to abalone flavored essence. The abalone flavored essence is prepared from the following components in parts by weight: 92-99 parts of thermal response abalone flavored cream and 1-8 parts of an abalone flavored base, wherein the thermal response abalone flavored cream is prepared from the following components in parts by weight: 60-80 parts of an abalone mushroom enzyme solution, 6-15 parts of table salt, 2-8 parts of amino acids, 1-8 parts of reducing sugar, 3-6 parts of corn starch, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 1-3 parts of disodium 5'-ribonucleotide and 1-6 parts of yeast extract. The essence is the abalone flavored essence which is prepared without any seafood allergen substance and the problem that seafood allergic suffers cannot eat abalone products is solved, so that the market of an abalone flavored product is expanded; meanwhile, the essence is rich in abalone flavor, delicious in taste, high in simulation degree, abundant in nutrients and natural and safe, and fills the blank in the field of China; and deep processing of edible fungi is facilitated.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a seasoning, especially an abalone flavor essence and a preparation method thereof. Background technique [0002] Abalone mushroom cap has thick meat, strong stipe, crisp and refreshing, with obvious abalone flavor and rich nutrition. According to analysis, the dried fruit body contains 19.2% crude protein, 13.49% crude fat, 4.8% crude fiber, and is soluble Sugar 16.61%, arginine 1.30%, lysine 1.09%, total amino acid 21.87%, of which human essential amino acid 8.65%, are higher than other pleurotus edible fungi. Long-term consumption of abalone mushrooms can effectively improve the body's muscle vitality and reduce body fat accumulation. In addition, because abalone mushrooms contain high levels of lysine, it is beneficial to the growth and development of children and the improvement of intelligence. Abalone mushrooms are also conducive to the growth and development of childre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
Inventor 张伟伟李秉业李洪久王海丽张志红
Owner SHANDONG TIANBO FOOD INGREDIENTS
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