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Natural compound freshness-enhancing seasoning and preparation method thereof

A fresh-enhancing seasoning and natural technology, which is applied in the direction of sugary food ingredients, food ingredients as odor improvers, food hydrolysis, etc., can solve the problems of soup application research and so on, to achieve long-lasting aftertaste, enhance fullness, and mellow strong effect

Inactive Publication Date: 2016-11-23
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of oysters and clams is limited to their meat. Regarding the deep processing of scallop skirts, there have been researches in China in recent years to produce products such as colorless seafood soy sauce, shellfish chips and scallop sauce. There is still little research on the application of soup

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] A preparation method of natural compound freshness-enhancing seasoning, comprising the steps of:

[0016] When clams, oysters, and scallops are pretreated, shell oysters, clams, and scallop skirts, wash them, add water to cook for 20 minutes at a mass ratio of 2:1, and then take out the oyster meat, clam meat, and scallop skirts (reserve for other use) , then the obtained oyster juice, clam juice, and scallop juice are mixed through a 100-mesh filter screen to obtain seafood soup;

[0017] Add 1kg of seafood broth into a three-necked flask at 400 rpm, keep the temperature at 50-70°C, and carry out enzymolysis under natural pH conditions. The selected enzyme is flavor protease accounting for 0.01% of the mass of seafood broth, accounting for 0.01% % transglutaminase, and nuclease accounting for 0.01% of its mass, after 6 hours of enzymolysis, the temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes, and the seafood enzymatic solution is obtained, and...

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PUM

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Abstract

The invention relates to a natural compound freshness-enhancing seasoning and a preparation method thereof. The seasoning is prepared by the method including the following steps: placing seafood soup in a three-necked flask and carrying out directed enzymolysis to obtain a natural seafood enzymatic hydrolyzate, taking the natural seafood enzymatic hydrolyzate, glucose, white granulated sugar, white pepper, cysteine, and cooking wine according to a mass percentage, subjecting to a mild and fragrant Maillard reaction at a temperature of 100 DEG C for 1h, the mass percentage of components of the Maillard reaction being 100%, concentrating a reaction liquid in vacuum, stopping concentrating when the solid content is 15 to 20% to obtain a concentrate, adding cyclodextrin and arabic glue as a wall material for molecular embedding, and obtaining a natural compound freshness-enhancing seasoning by emulsification, homogenizing and low-temperature rolling technology. The natural compound freshness-enhancing seasoning prepared by the method provided by the invention effectively retains the natural cooked seafood fragrance, has strong mellow feeling, long lasting aftertaste, and no dry feeling after eating, and can enhance the fullness and reality of the applied product.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a natural compound freshness-enhancing seasoning and a preparation method thereof. Background technique [0002] Scallops, oysters, and clams are the three main economic shellfish that are abundant in my country's sea areas. They are delicious and rich in protein, fat, carbohydrates, calcium, iron, vitamins and other nutrients. At present, the utilization of oysters and clams is limited to their meat. Regarding the deep processing of scallop skirts, there have been researches in China in recent years, and products such as colorless seafood soy sauce, shellfish chips and scallop sauce have been produced, but the processed There is still little research on the application of broth. [0003] The present invention overcomes the deficiencies of the prior art, utilizes shellfish deep-processing waste resources, that is, scallop skirts, oysters, and clam processed soups, ...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/21A23L27/00A23L27/26
CPCA23V2002/00A23V2200/15A23V2250/0616A23V2250/61A23V2250/60A23V2250/5112A23V2250/5022A23V2300/28
Inventor 郝学财靳林溪
Owner TIANJIN CHUNFA BIO TECH GRP
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