Preparation method of natural dried scallop seafood-flavored essence

Abstract

The invention discloses a preparation method of natural dried scallop seafood-flavored essence. The method comprises the following steps: immersing and softening washed dried scallops and mincing; then adding the minced dried scallops, water and proteinase into a reaction pot; carrying out enzymolysis at certain temperature; then drying and crushing low-value raw materials including washed shrimpheads, shrimp shells, shrimp legs and the like; then adding the crushed low-value raw materials, the water and the proteinase into the other reaction pot and carrying out enzymolysis at certain temperature; after mixing two types of enzymolysis solutions, treating through a colloid mill; then adding glucose and amino acid into the mixed enzymolysis solution and carrying out Maillard reaction; finally, adding a preservative to prepare the natural dried scallop seafood-flavored essence. According to the preparation method of the natural dried scallop seafood-flavored essence, the low-value raw materials including the shrimp heads, the shrimp shells, the shrimp legs and the like are sufficiently utilized, so that the flavor and mouthfeel of the dried scallops are improved; the natural dried scallop seafood-flavored essence has a strong natural feeling and is suitable for aroma improvement of products including dried scallop seafood sauce, abalone sauce, a soup base, sauce packets, oystersauce, seafood soy sauce and the like; meanwhile, the nutrient value of the product also can be improved.

Description

technical field [0001] The invention relates to the field of food essence processing, in particular to a preparation method of natural scallop seafood flavor essence. Background technique [0002] At present, the existing preparation method of scallop seafood essence or scallop seafood sauce uses scallops, fish meat, shrimp and various spices to cook seafood seasoning sauce, and does not carry out enzymatic hydrolysis and Maillard reaction on scallops, shrimp skins, etc., which is not sufficient. The development and utilization of flavor precursors in scallops requires a large amount of added raw materials and high cost. Moreover, the aroma is insufficient, the taste is thin, the taste is monotonous and lacks a sense of hierarchy. There are also edible monomer spice compounds formulated, which have a poor mouthfeel and are very irritating to human senses, and have a large distance from the fragrance of scallops. A few only use the method of enzymatic hydrolysis of scallops...

AI Technical Summary

Problems solved by technology

A few only use the method of enzymatic hydrolysis of scallops to enhance the fragrance. This enzymatic hydrolysis type scallop extract only extracts the flavor components of scallops to a certain extent, but its insufficient fragrance leads to a large amount of use and a strong fishy smell, mainly The potential aroma of scallops has not been developed and fully produced

Shrimp is a traditional seafood export in my country. Due to the action of phenoloxidase, the head of the shrimp is easy to turn black. Therefore, most of the exported shrimps remove the low-value raw materials such as the head, shell and feet, and treat them as feed or waste. These low-value raw materials are about one-third of the weight of shrimp, and they have a complete range of amino acids and rich mineral elements, which not only cause waste of resources, but also pollute the environment