Unlock instant, AI-driven research and patent intelligence for your innovation.

A method for preparing sauce by using sea cucumber processing by-products

A sauce and by-product technology, applied in the field of preparation of sauce, can solve the problems of low utilization rate of sea cucumber processing by-products, low nutritional value of sauce, and few types of sea cucumber processing by-products, etc., to achieve stable cold storage properties, stable color, The effect of saving resources

Active Publication Date: 2022-02-15
DALIAN POLYTECHNIC UNIVERSITY
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of preparing seasoning sauce by using sea cucumber by-products, such as the invention patent "sea cucumber juice seasoning and its preparation method" (application number: 2014104989639) applied by Xu Xueming, and the invention patent "sea cucumber seasoning and its preparation method" applied by Liaoning Taiyang Pharmaceutical Technology Development Co., Ltd. Its production method "both use sea cucumber boiled liquid to prepare seasoning sauce. In the existing preparation methods of sea cucumber seasoning sauce, there are few types of sea cucumber processing by-products, low utilization rate of sea cucumber processing by-products, and the prepared seasoning sauce has low nutritional value.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A method for preparing sauce by using sea cucumber processing by-products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] S1. Pretreatment of sea cucumber boiled liquid: filter the sea cucumber boiled liquid with 50 mesh, centrifuge the filtrate at 3500r / min for 10min, take the supernatant, adjust the pH of the supernatant to 5 with 5.5mol / L hydrochloric acid, put Add 10g of D072 type macroporous strongly acidic styrene-based cation exchange resin, shake for 100min at 25°C and shaking frequency of 5r / min; centrifuge at 3500r / min for 2min, collect the supernatant, that is, the sea cucumber liquid for use;

[0038] S2. Preparation of enzymatic solution of sea cucumber intestines: wash and drain the sea cucumber intestines, mash them into a paste with a high-speed tissue grinder at 21000r / min for 6 minutes, and mix the pounded sea cucumber intestines and the sea cucumber solution obtained in step S1 in a weight ratio of 1: 6 Mix into a homogenate, adjust the pH of the homogenate to 5, add a compound enzyme of 2% of the weight of the homogenate, stir evenly, enzymolyze at 45°C for 120 minutes, ...

Embodiment 2

[0045] S1. Pretreatment of sea cucumber boiled liquid: filter the sea cucumber boiled liquid with 100 mesh, centrifuge the filtrate at 4500r / min for 30min, take the supernatant, adjust the pH of the supernatant to 2 with 6.5mol / L hydrochloric acid, put Add 20g of D072 type macroporous strongly acidic styrene-based cation exchange resin, shake for 150min at 50°C and shaking frequency of 15r / min; let stand for 30min, collect the supernatant, that is, remove the sea cucumber liquid for use;

[0046] S2. Preparation of enzymatic solution of sea cucumber intestines: wash and drain the sea cucumber intestines, use a high-speed tissue grinder at 23000r / min, and mash them into a paste for 4 minutes, and mix the pounded sea cucumber intestines with the sea cucumber solution obtained in step S1 in a weight ratio of 1 : 10 to make a homogenate, adjust the homogenate pH7, add a compound enzyme of 3.5% of the homogenate weight, stir evenly, enzymolyze at 55°C for 180min, keep at 100°C for 1...

Embodiment 3

[0053] S1. Pretreatment of sea cucumber boiled liquid: filter the sea cucumber boiled liquid with 80 mesh, centrifuge the filtrate at 4000r / min for 20min, take the supernatant, adjust the pH of the supernatant to 3.5 with 6mol / L hydrochloric acid, put each liter of supernatant into 15g of D072 type macroporous strongly acidic styrene-based cation exchange resin, shake for 120min at 37°C and shaking frequency of 10r / min; let stand for 60min, collect the supernatant, that is, the sea cucumber liquid for use;

[0054] S2. Preparation of enzymatic solution of sea cucumber intestines: wash and drain the sea cucumber intestines, mash them into a paste with a high-speed tissue grinder at 22000r / min for 5 minutes, and mix the pounded sea cucumber intestines and the sea cucumber solution obtained in step S1 in a weight ratio of 1: 8 Mix into a homogenate, adjust the homogenate pH to 6, add a compound enzyme with a weight of 3% of the homogenate, stir evenly, enzymolyze at 50°C for 150 m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing sauce by using sea cucumber processing by-products, which comprises the steps of: pretreatment of sea cucumber boiled liquid, preparation of sea cucumber intestinal enzymolysis liquid, compounding, Maillard reaction and filling sterilization. The seasoning sauce prepared by the invention by using the by-products produced in the sea cucumber processing process has a natural seafood flavor; three kinds of sea cucumber processing by-products of sea cucumber boiled liquid, sea cucumber sausage and sea cucumber eggs are used as raw materials, which can not only save resources, but also improve the side effects. The economic value of the product and the economic benefit of the product realize the transformation of sea cucumber by-products into treasure in the production process, and achieve the purpose of recycling its nutrient components; the liquid obtained in each step of the preparation process is used as the raw material for the next step to realize the cooking liquid , enzymolysis solution and fermentation solution, the prepared sauce has good umami taste, no bitterness and astringency, and no fishy smell.

Description

technical field [0001] The invention relates to the technical field of food processing, and particularly discloses a method for preparing sauce by using sea cucumber processing by-products. Background technique [0002] With the continuous improvement of people's living standards in our country, the demand for sea cucumbers continues to increase, the sea cucumber breeding and processing industry in my country develops rapidly, and the consumer market continues to expand. Sea cucumber viscera and sea cucumber boiling liquid are the main by-products in the sea cucumber processing process, and the liquid has gradually attracted everyone's attention. Modern pharmacological studies have found that the viscera of sea cucumbers contain active ingredients similar to those in the body wall of sea cucumbers, and the content of some ingredients is even higher than that in the body wall, such as lysine in essential amino acids. In foreign countries, especially in Japan and South Korea,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 董秀萍宋雪刘文涛姜鹏飞祁立波赵美钰于达
Owner DALIAN POLYTECHNIC UNIVERSITY