Processing method for preparing pinctada martensii meat seasoning base material by use of strain fermentation

A technology of Hepu pearl oyster and seasoning base material, which is applied in the field of seasoning base material to achieve the effects of rich flavor components, good rehydration and good solubility

Active Publication Date: 2017-10-24
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Processing method for preparing pinctada martensii meat seasoning base material by use of strain fermentation
  • Processing method for preparing pinctada martensii meat seasoning base material by use of strain fermentation
  • Processing method for preparing pinctada martensii meat seasoning base material by use of strain fermentation

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Embodiment 1

[0043] The processing method for preparing the seasoning base material of Hepu pearl oyster meat by using strain fermentation provided by the present embodiment comprises the following steps:

[0044] (1) Raw material pretreatment: take the flesh of Hepu Pearl Oyster, wash it, homogenize it, and prepare Hepu Pearl Oyster Meat Homogenate Liquid according to the mass ratio of raw material and water at 1:1;

[0045] (2) Preparation of enzymatic hydrolysis solution: Add compound protease to Hepu pearl oyster meat homogenate for enzymolysis. The enzyme dosage is 3000U / g (raw material) and the enzymolysis temperature is 30°C. After adding protease, place it in a constant temperature stirring pot. After enzymatic hydrolysis for 3 hours, cool down and centrifuge for 15 minutes in a centrifuge with a rotation speed of 6000r / min;

[0046] (3) Fermentation of enzymatic hydrolyzate: get the supernatant after centrifugation to inoculate fermentation strains Aspergillus oryzae and Saccharom...

Embodiment 2

[0065] The raw material used in this embodiment is frozen Hepu pearl oyster meat, comprising the following steps:

[0066] (1) Raw material pretreatment: take the flesh of Hepu pinnacle oyster, wash it, homogenize it, and prepare Hepu pinnacle oyster meat homogenate liquid according to the mass ratio of raw material and water at 1:2;

[0067] (2) Preparation of enzymatic hydrolysis solution: Add compound protease to the homogenate of Hepu pinnacle oyster meat for enzymolysis, the enzyme dosage is 5000U / g (raw material), and the enzymolysis temperature is 38°C. After adding protease, place it in a constant temperature stirring pot for enzymolysis for 4 hours, then cool it down, and centrifuge it in a centrifuge with a rotation speed of 7500r / min for 20min;

[0068] (3) Fermentation of enzymatic hydrolyzate: get the supernatant after centrifugation to inoculate the fermented strains of Aspergillus oryzae and Saccharomyces ruxii for fermentation: add 1.5% (accounting for the tota...

Embodiment 3

[0072] The raw material that present embodiment adopts is fresh Hepu pearl oyster meat, comprises the following steps:

[0073] (1) Raw material pretreatment: take the flesh of Hepu Pearl Oyster, wash it, homogenize it, and prepare Hepu Pearl Oyster Meat Homogenate Liquid according to the mass ratio of raw material and water at 1:3;

[0074] (2) Preparation of enzymatic hydrolysis solution: Add compound protease to the homogenate of Hepu Pinctada oyster meat for enzymolysis, the enzyme dosage is 6000U / g (raw material), and the enzymolysis temperature is 45°C. After adding protease, place it in a sandwich pot for enzymolysis for 5 hours, then cool it down, and centrifuge for 30 minutes in a centrifuge with a rotation speed of 9000r / min;

[0075] (3) Fermentation of enzymatic hydrolyzate: take the supernatant after centrifugation and inoculate the fermenting strains of Aspergillus oryzae and Saccharomyces ruxii for fermentation: add 3% (accounting for the total mass of enzymolyz...

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Abstract

The invention discloses a processing method for preparing a pinctada martensii meat seasoning base material by use of strain fermentation. The processing method comprises the following steps: (1) raw material pretreatment: selecting pinctada martensii meat, adding water and performing homogenate treatment to obtain pinctada martensii meat homogenate liquid; (2) enzymatic hydrolysate preparation: adding a compound protease into the homogenate liquid for enzymolysis; after the enzymolysis, cooling the enzymatic hydrolysate, centrifuging, and fetching supernate for later use; (3) enzymatic hydrolysate fermentation: inoculating the supernate with a fermentation strain, and fermenting by a two-section fermentation way to obtain pinctada martensii meat fermentation liquid, wherein aspergillus oryzae is added first for aerobic fermentation, and then zygosaccharomyces rouxii is added for anaerobic fermentation; (4) spray drying: adding a drying aid into the fermentation liquid, and performing spray drying to obtain the pinctada martensii meat seasoning base material. According to the method, two strains of the aspergillus oryzae and the zygosaccharomyces rouxii cooperate for fermentation; the obtained pinctada martensii meat seasoning base material is light yellow powder which has rich nutrition and good flavor and is convenient to eat and carry.

Description

technical field [0001] The invention belongs to the technical field of seasoning base material, and in particular relates to a processing method for preparing Hepu pearl oyster meat seasoning base material by fermentation of strains. Background technique [0002] Pinctada fucata (Pinctada fucata), also known as Pinctada fucata, belongs to the mollusk phylum Bivalvia pearl oyster order Pearlaceae, Hepu pinctada is mainly distributed in tropical and subtropical seas, in my country Hepu Shellfish are mainly distributed in the coastal areas of Guangdong, Guangxi and Hainan, and are the main shellfish for mariculture and pearl production in my country. In the 1960s, my country has become an exporter of Hepu pearl oyster cultured pearls. Now, with the increase in pearl demand and the development of culture technology, the culture scale of Hepu pearl oyster has also increased. [0003] Pearl oyster meat is a by-product of Hepu pearl oyster processing after picking pearls. Therefore...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L33/00
CPCA23L27/24A23L33/00
Inventor 陈胜军赵永强王安凤杨贤庆李来好吴燕燕胡晓邓建朝戚勃李春生王锦旭杨少玲荣辉
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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