Method for utilizing scallop rim materials to produce seasoning sauce

A technology for seasoning sauce and scallop trim, which is applied in the field of producing sauce by using scallop trim, can solve the problems of poor sensory properties of scallop trim, low degree of processing and utilization, and impact on the environment, achieving low histamine content and strong operability , the effect of high production efficiency

Inactive Publication Date: 2018-01-05
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, due to the poor sensory properties of the scallop skirt and the low degree of processing and utilization, it is generally treated as feed or even discarded, which not only causes a waste of resources, but also affects the environment.

Method used

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  • Method for utilizing scallop rim materials to produce seasoning sauce
  • Method for utilizing scallop rim materials to produce seasoning sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for producing sauce from scallop scraps, comprising the following steps:

[0023] (I) Provide fresh scallop trim, add 5 times the weight of water and break it into a slurry;

[0024] (II) Add papain to the scallop trim slurry obtained in step I to 1700U / mL, and enzymolyze it at 42 degrees Celsius for 3 hours, and then inactivate it at high temperature;

[0025] (III) Adjust the pH of the enzyme lysate obtained in step II to 10.0, and add alkaline protease to 1650 U / mL, and perform enzymatic hydrolysis at 42 degrees Celsius for 3.5 hours, followed by high temperature inactivation;

[0026] (IV) Filtrate the enzymolysis slurry obtained in step III to obtain the supernatant, and heat and concentrate the supernatant under a vacuum of -0.72 atmospheres until the amino acid nitrogen is 0.8g / 100mL to obtain the original sauce;

[0027] (V) adding sugar, antioxidants, and preservatives to the stock solution of sauce obtained in step IV to obtain sauce.

Embodiment 2

[0029] A method for producing sauce from scallop scraps, comprising the following steps:

[0030] (I) Provide fresh scallop trim, add 5 times the weight of water and break it into a slurry;

[0031] (II) Add papain to the scallop trim slurry obtained in step I to 1200U / mL, and enzymatically hydrolyze it at 45 degrees Celsius for 4 hours, and then inactivate it at high temperature;

[0032] (III) Adjust the pH of the enzyme lysate obtained in step II to 10.5, and add alkaline protease to 1800 U / mL, and perform enzymatic hydrolysis at 40 degrees Celsius for 2 hours, followed by high temperature inactivation;

[0033] (IV) Filtrating the enzymolysis slurry obtained in step III to obtain a supernatant, and heating and concentrating the supernatant under vacuum until the amino acid nitrogen is 0.8g / 100mL to obtain the sauce stock solution;

[0034] (V) adding sugar, antioxidants, and preservatives to the stock solution of sauce obtained in step IV to obtain sauce.

Embodiment 3

[0036] A method for producing sauce from scallop scraps, comprising the following steps:

[0037] (I) Provide fresh scallop trim, add 5 times the weight of water and break it into a slurry;

[0038] (II) Add papain to the scallop trim slurry obtained in step I to 2000U / mL, and enzymolyze it at 40 degrees Celsius for 2 hours, and then inactivate it at high temperature;

[0039] (III) Adjust the pH of the enzyme lysate obtained in step II to 9.5, and add alkaline protease to 1200U / mL, and perform enzymatic hydrolysis at 45 degrees Celsius for 4 hours, followed by high temperature inactivation;

[0040] (IV) Filtrating the enzymolysis slurry obtained in step III to obtain a supernatant, and heating and concentrating the supernatant under vacuum until the amino acid nitrogen is 0.8g / 100mL to obtain the sauce stock solution;

[0041] (V) adding sugar, antioxidants, and preservatives to the stock solution of sauce obtained in step IV to obtain sauce.

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PUM

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Abstract

The invention discloses a method for utilizing scallop rim materials to produce seasoning sauce. The method comprises the steps that 1, the fresh scallop rim materials are provided, added with water and smashed into slurry; 2, papain is added into the scallop rim material slurry obtained in the step 1 for enzymolysis and inactivation; 3, the pH of an enzymatic lysis solution obtained in the step 2is adjusted to be 9.5-10.5, and alkaline protease is added for enzymolysis and inactivation; 4, enzymatic lysis slurry obtained in the step 3 is filtered to obtain supernatant, vacuum concentration is conducted to make the concentration of amino acid nitrogen be 0.8-1.0 g/100 mL, and a primary seasoning sauce solution is obtained; 5, sugar, antioxidants and preservatives are added into the primary seasoning sauce solution obtained in the step 4 to obtain the seasoning sauce. The seasoning sauce obtained by means of the method is high in nutritive value, low in histamine and trimethylamine content and suitable for people allergic to seafood to eat. The method is reasonable in process, advanced in technology, high in operability and capable of being widely used in deep processing of shellfish products.

Description

technical field [0001] The invention relates to the preparation of seasonings, in particular to a method for producing seasoning sauce by using scallop scraps. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of technical means, most of them are natural seasonings, such as: salt, soybean oil, sugar, star anise; nowadays, Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. But all existing seasonings have the shortcomings of single taste and few nutritional components. [0003] Along with people pay more and more attention to the safety of food to food safety, condiment also receives people's attention day by day along with the raising of people's living standard. Except for the fresh food in the coastal areas, most of the scallop products are processed into frozen scallops or dried scallops...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
Inventor 房文涛原永广
Owner 荣成市日鑫水产有限公司
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