Eel soy sauce and preparation method thereof

A production method and eel technology, applied in the direction of food science, etc., can solve problems such as limiting the application of eel enzymatic hydrolyzate, affecting product processing and preservation, and prominent fishy smell of eel meat, so as to improve enzymatic hydrolysis efficiency and production yield, production Low cost, clear effect of fish flavor

Active Publication Date: 2018-05-08
JIANGMEN EDOIZUMI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fishy smell in eel meat is prominent, which directly limits the application of eel hydrolyzate in condiments; in addition, because the proteolyzate contains hydrophobic peptides with different molecular weights, it is prone to hydrophobic interaction during processing and storage , resulting in body instability, such as precipitation, oil precipitation, etc., which seriously affect product processing

Method used

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  • Eel soy sauce and preparation method thereof
  • Eel soy sauce and preparation method thereof
  • Eel soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of eel soy sauce, comprising the following steps:

[0043] (1) Remove the viscera of fresh or chilled eel, wash it with clean water, drain it, and pass it through a meat grinder to obtain minced eel; add minced eel and its mass 8% 98% ethanol solution and 3.0 % glucose, stir evenly; cover and seal and heat up to 90°C, then keep warm and stir for 20min to carry out the Maillard reaction; after the reaction, cool down to about 60°C to obtain the eel Maillard reaction product;

[0044] (2) Add eel Maillard reaction product and water with 1.5 times its mass to the enzymatic hydrolysis irrigation, raise the temperature to 50°C, add Alcalase 2.4L (Novozymes) with 0.3% mass of eel Maillard reaction product and 0.8% Flavourzyme 500MG (Novozymes) was hydrolyzed at 50°C for 4 hours, and after the enzymolysis was completed, it was incubated at 90°C for 20min to inactivate the enzyme, and centrifuged (5000×g, 30min), the upper layer of oil and The lower sedime...

Embodiment 2

[0049] A preparation method of eel soy sauce, comprising the following steps:

[0050] (1) Remove the viscera of fresh or chilled eel, wash it with clean water, drain it, and pass it through a meat grinder to obtain minced eel; add minced eel and its mass 12% 98% ethanol solution and 1.0 % ribose, stir evenly; cover and seal and heat up to 80°C, then keep warm and stir for 40min to carry out the Maillard reaction; after the reaction, cool down to about 60°C to obtain the eel Maillard reaction product;

[0051] (2) Add the eel Maillard reaction product and 0.5 times its mass of water to the enzymatic hydrolysis irrigation, heat up to 60°C, add Alcalase 2.4L (Novozymes) with a mass of 0.7% of the eel Maillard reaction product and 1.2% Flavourzyme 500MG (Novozymes) was hydrolyzed at 60°C for 3 hours. After the enzymolysis, it was incubated at 85°C for 30min to inactivate the enzyme. Centrifuge (5000×g, 30min) to discard the upper layer of oil and The lower sediment, the supernat...

Embodiment 3

[0056] A preparation method of eel soy sauce, comprising the following steps:

[0057] (1) Remove the viscera of fresh or chilled eel, wash it with clean water, drain it, and pass it through a meat grinder to obtain minced eel; add minced eel and its 10% 98% ethanol solution of mass and 2.0 to the enzymolysis tank % xylose, stir evenly; cover and seal and heat up to 88°C, then keep warm and stir for 25min to carry out the Maillard reaction; after the reaction, cool down to about 60°C to obtain the eel Maillard reaction product;

[0058] (2) Add eel Maillard reaction product and water with 1.0 times its mass to the enzymatic hydrolysis irrigation, heat up to 55°C, add Alcalase 2.4L (Novozymes) with 0.5% mass of eel Maillard reaction product and 1.0% Flavourzyme 500MG (Novozymes) was hydrolyzed at 55°C for 3.5 hours. After the enzymolysis, it was incubated at 88°C for 25min to inactivate the enzyme, and centrifuged (5000×g, 30min) was used to discard the upper layer of oil and ...

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Abstract

The invention discloses eel soy sauce and a preparation method thereof. The eel soy sauce comprises the following steps of adding ethanol and reducing sugar into chopped eel meat so as to carry out Maillard reaction to obtain a Maillard reaction product of eel; adding water, alkaline protease and flavor protease into the Maillard reaction product of eel so as to carry out hydrolysis, carrying outcentrifugal separation, and discarding upper-layer oil and lower-layer sediment so as to obtain an enzymatic hydrolyzate of eel; concentrating the enzymatic hydrolyzate of eel, adding edible salt, adding raw soy sauce, carrying out heating, carrying out cooling until room temperature is reached, and carrying out normal-temperature sealed standing for 7-14 days; and then, carrying out filtration, collecting permeate, and carrying out blending or not so as to obtain the eel soy sauce. According to the preparation method disclosed by the invention, the chopped eel meat is mixed and heated with the ethanol and the reducing sugar without addition of water, and the stirring speed is limited so as to ensure uniform contact of the materials and balanced heating. The ethanol is capable of dissolving substances with fishy flavor in the eel so that the purposes of removing fishy smell and impurities can be achieved by adopting heated volatilization; and soy flavor and soy color can be produced bythe Maillard reaction of the reducing sugar with polypeptides and amino acids in the chopped eel meat.

Description

technical field [0001] The invention belongs to the field of food and relates to soy sauce, in particular to eel soy sauce and a preparation method thereof. Background technique [0002] Soy sauce originated in China and has a history of more than 2,000 years. It is delicious and unique, and is loved by Asians, and it is also becoming more and more popular in Western countries. Soy sauce is fermented from soybeans and wheat rich in protein and starch, inoculated with filamentous fungi (Aspergillus oryzae or Aspergillus sojae) to produce rich enzyme systems such as proteolytic enzymes and amylases. [0003] With the improvement of people's living standards and changes in eating habits, soy sauce products are increasingly segmented, and the market is tending to diversify. Soy sauce companies are also actively promoting new types of soy sauce, which greatly extend the flavor and function of soy sauce. At present, in addition to the traditional pure fermented soy sauce, there a...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 霍国昌钟芳芳梁子聪霍梦兰赵谋明苏国万
Owner JIANGMEN EDOIZUMI FOODS CO LTD
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