Laminaria japonica seasoning products and production method thereof
A production method and condiment technology, applied to food ingredients, food ingredients as taste improvers, food science, etc., can solve the problem of lack of good flavor in kelp seasoning, achieve good taste and improve flavor
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no. 1 example
[0054] The present embodiment provides a kind of method that utilizes sea-tangle to prepare condiment, and this condiment is powdery condiment, and its preparation method is as follows:
[0055] (1) Deodorize the selected fresh or dried kelp in 2% acetic acid solution for 45 minutes, rinse it so that the kelp has no acetic acid smell, then dry it at a temperature of 65±3°C, and then crush it for 110 minutes. Mesh sieve.
[0056] (2) Add water 70 times its mass to the pulverized kelp powder in step (1), and crush the cell wall for 2 hours in an ultrasonic cell disruptor with a power of 800W and a frequency of 25kHz.
[0057] (3) Add kelp powder mass 0.3% cellulase to the kelp powder solution after cell wall crushing in step (2), and add 0.4% flavor protease after enzymolysis at 45±2°C and pH 5.0 for 3 hours , enzymolysis at 50±2°C, pH 7.0 for 4 hours, and inactivate the enzyme in water at 100°C for 10 minutes after completion of the enzymolysis.
[0058] In this step, the cel...
no. 2 example
[0064] This embodiment provides a method for preparing condiment by using kelp raw materials, the condiment is powdered condiment, and its preparation method is as follows:
[0065] (1) Deodorize the selected fresh or dried kelp with 7% acetic acid solution for 18 minutes, rinse it so that the kelp has no acetic acid smell, dry it at a temperature of 70±3°C, and then crush it for 90 minutes. Mesh sieve.
[0066] (2) Add 50 times the mass of water to the pulverized kelp powder in step (1), and crush the cell wall for 3 hours in an ultrasonic cell disruptor with a power of 600W and a frequency of 27kHz.
[0067] (3) Add kelp powder mass 1% cellulase to the kelp powder solution after cell wall crushing in step (2), add 5% flavor protease after enzymolysis at 45±2°C and pH 4.8 for 4 hours Enzyme hydrolyze at 60±2°C, pH 7.5 for 3 hours, and inactivate the enzyme in water at 90°C for 10 minutes after the enzymolysis is completed.
[0068] (4) Pass the kelp powder enzymatic solutio...
no. 3 example
[0072] The present embodiment provides a kind of method that utilizes kelp to prepare condiment, and this condiment is powdery condiment, and its preparation method is as follows:
[0073] (1) Deodorize the selected fresh or dried kelp with 1% acetic acid solution for 60 minutes, rinse it so that the kelp has no acetic acid smell, dry it at a temperature of 50±3°C, and then pulverize it for 80 minutes. Mesh sieve.
[0074] (2) Add 90 times the mass of water to the pulverized kelp powder in step (1), and crush the cell wall for 4 hours in an ultrasonic cell disruptor with a power of 500W and a frequency of 23kHz.
[0075] (3) Add kelp powder quality 3% cellulase to the kelp powder solution after the cell wall is broken in step (2), add 5% flavor protease after enzymolysis at 45±2°C and pH 5.2 for 2.5h Enzymolysis was carried out at 60±2°C and pH 7.3 for 3.5 hours, and the enzyme was inactivated in water at 95°C for 20 minutes after completion of the enzymolysis.
[0076] (4) ...
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