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Preparation method of seafood condiment
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A condiment and seafood technology, applied in the field of preparation of seafood condiments, can solve the problem of heavy fishy smell of seafood condiments
Inactive Publication Date: 2018-02-09
HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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[0005] The embodiment of the present application provides a preparation method of seafood
Method used
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Embodiment 1
[0025] see figure 1 , is a flowchart of a method for preparing seafood seasoning shown in a preferred embodiment of the present application. A preparation method of seafood seasoning, comprising the steps of:
[0026] S1 Frozen, crushed
[0027] Fresh shrimps and chicken breasts are stored frozen, the temperature of the cold storage is less than or equal to -18°C, and then the raw materials are crushed into meat paste;
[0028] S2 cooking, refining
[0029] High-pressure cooking the mashed meat raw material, and then three-stage grinding to obtain a slurry;
[0030] S3 enzymatic hydrolysis, filtration
[0031] Add flavor protease to the slurry, compound protease for enzymolysis, the temperature during enzymolysis is controlled at 55°C, and the time is 4 hours. After enzymolysis, use a sieve to filter, and then carry out homogeneous emulsification;
[0032] S4 Maillard reaction
[0033] Add spices or edible additives to the homogeneous emulsified slurry to carry out Maill...
Embodiment 2
[0052] In order to better remove the impurities of the fresh shrimp and chicken breast meat of the raw material, on the basis of Example 1, the S1 freezing and crushing step also includes raw material pretreatment, and the fresh shrimp and chicken breast meat of the raw material are cleaned , remove the impurities of the raw materials, freeze and store the cleaned raw materials, and then grind the raw materials into meat paste.
[0053] Specifically, the prepared fresh shrimps and chicken breasts are cleaned to remove the impurities of the raw materials. After cleaning, the water is drained, and the cleaned raw materials are stored in a frozen state. The temperature of the cold storage is less than or equal to -18°C. Grind the minced meat into puree, high-pressure cook the minced meat raw material, keep it at 121°C for 90 minutes, and then perform three-stage grinding to obtain a slurry with a fineness greater than or equal to 120 mesh, add flavor protease, Compound protease i...
Embodiment 3
[0056] In order to ensure that the taste of the seafood condiment is more delicious, embodiment 3 is based on embodiment 1, the described S2 steaming, and the refining step also includes blanching; the minced meat is heated by microwave under normal pressure or vacuum conditions The method is used for blanching, and the blanched meat paste is subjected to high-pressure cooking and three-stage grinding.
[0057] Specifically, the fresh shrimps and chicken breasts prepared as raw materials are frozen and stored, and the temperature of the cold storage is less than or equal to -18°C, and then the raw materials are crushed into meat paste, and the crushed meat paste is microwave-heated under normal pressure or vacuum conditions. The method is to carry out blanching, high-pressure cooking after blanching, keeping at a temperature of 121°C for 90 minutes, and then performing three-stage grinding to obtain a slurry with a fineness greater than or equal to 120 mesh, adding flavor prote...
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Abstract
The embodiment of the application provides a preparation method of seafood condiment. The preparation method comprises the following steps of preparing raw materials and chicken breasts, performing freezing, performing chopping to obtain minced meat, performing high-pressure cooking, and after cooking, performing three-grade grinding to obtain serosity; and adding flavored proteases and compound proteinase to the serosity, performing enzymolysis, after enzymolysis, performing filtering, performing homogenizing and emulsifying, after performing homogenizing, adding spice or an edible additive to the serosity, performing a Maillard reaction, performing spray drying to prepare powder, cooling obtained semi-finished products, after cooling, screening powder, finally, packing finished products,performing detection and performing warehousing. According to the preparation method of the seafood condiment disclosed by the embodiment of the application, enzymes are added to the serosity obtained through third-grade grinding for enzymolysis, so that the raw materials can be subjected to sufficient enzymolysis, and the obtained seafood condiment is rich in nutrition. After enzymolysis, homogenizing and emulsifying are performed, the particle diameters of serosity disperse substances after homogenizing and emulsifying are small in uniform, the subsequent Maillard reaction can be complete,the required fragrance and the required color can be generated by the Maillard reaction, and the malodour of fresh shrimps can be removed.
Description
technical field [0001] The application relates to the field of food, in particular to a preparation method of seafood condiment. Background technique [0002] Seafood seasoning is a high-quality raw material for the fast-growing seasoning and salty food industry, snack food industry, and catering industry, and it is a fast-moving consumer product for ordinary residents. With the rapid development of the industry, seafood seasoning has not only become an important raw and auxiliary material in the catering industry and food industry, but also the main element that triggers the "kitchen revolution" and "convenience food" upgrading, and has an annual growth rate of 12%. improve dramatically. As the product market continues to expand, competition will intensify. Enterprises should establish brand awareness, continue to innovate, and timely launch personalized products that adapt to the market, so as to create market differentiation strategies, actively seek market competitive a...
Claims
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Application Information
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