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Preparation method of natural freshness-increasing abalone powder

A freshness-enhancing abalone and natural technology, applied in the field of preparation of seasoning and freshness-enhancing powder, can solve the problems of increasing the process of removing heavy metals, limiting seafood seasoning, and not giving full play to the freshness of natural seafood, achieving low cost and mellow taste , easy-to-operate effect

Inactive Publication Date: 2018-12-07
威海长青海洋科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The processing by-products of low-value shellfish such as square clams, meretrix meretrix, and mussels and high-value shellfish have been used in the research and production of seafood seasonings, but these existing products have not fully utilized their natural seafood. It is to add various food additives or flavors and spices, seafood seasoning has also been in the ranks of low-end seasoning products
Shellfish are filter-feeding organisms, which can accumulate a large amount of heavy metals, especially the internal organs. However, due to the impact of processing costs, seafood seasonings processed from shellfish and their by-products can rarely increase the amount of detoxification in the production process. The process of removing heavy metals, which further limits the entry of seafood seasoning into the high-end seasoning market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A natural fresh-enhancing abalone meal and a preparation method thereof, including the following steps:

[0021] After washing the scallop skirt and four-cornered clams, add water to cook for 20 minutes at a mass ratio of 1:1, and directly beat the pulp after cooling. Under weakly alkaline conditions, add 0.05% alkaline of the scallop skirt and four-cornered clams. Protease and 0.02% compound flavor protease were enzymatically hydrolyzed at 50°C for 4 hours, then heated to 90°C-100°C to inactivate the enzyme for 10 minutes, and the residue was filtered through a 100-mesh sieve to obtain natural seafood soup.

[0022] Clean fresh or frozen abalone entrails, cook for 20 minutes, cool, add natural seafood soup with a mass ratio of 1:1, and add 0.02% neutral protease, 0.03% papain, and abalone viscera under natural pH conditions. After hydrolyzing with 0.02% compound flavour protease at 55°C for 6 hours, cool to adjust the pH to 8.2, add 0.8% (m / V) chitosan, stir at 75°C for 45 ...

Embodiment 2

[0024] A natural fresh-enhancing abalone meal and a preparation method thereof, including the following steps:

[0025] After washing the scallop skirt, add water to cook for 15 minutes at a mass ratio of 1:2, and directly beaten after cooling. Under weak alkaline conditions, add 0.01% alkaline protease and 1% compound of the scallop skirt mass After the flavour protease is hydrolyzed at 60°C for 2 hours, the temperature is raised to 90°C-100°C to inactivate the enzyme for 10 minutes, and the residue is filtered through a 100-mesh sieve to obtain natural seafood soup.

[0026] Clean fresh or frozen abalone viscera, directly steam for 20 minutes, cool, add natural seafood soup with a mass ratio of 1:0.5 to beaten, under natural pH conditions, add 0.5% neutral protease and 0.01% papain of abalone viscera mass , 1% compound flavour protease enzyme hydrolyzed at 45℃ for 8h, adjust the pH to 8.5, add 2% (m / V) chitosan, stir at 65℃ for 60min, heat up to 90℃-100℃ to inactivate the enzyme ...

Embodiment 3

[0028] A natural fresh-enhancing abalone meal and a preparation method thereof, including the following steps:

[0029] After washing the four-cornered clam meat, add water to cook for 10 minutes at a mass ratio of 1:1, and directly beaten after cooling. Under weak alkaline conditions, 1% alkaline protease and 0.01% compound flavor protease, 50℃ enzymatic hydrolysis for 5h Afterwards, the temperature was raised to 90°C-100°C to inactivate the enzyme for 10 minutes, and the residue was filtered through a 100-mesh sieve to obtain natural seafood soup.

[0030] Clean fresh or frozen abalone viscera, steam and cook for 20 minutes, cool, add natural seafood broth with a mass ratio of 1:1, and add 0.01% neutral protease and 1% papain to abalone viscera under natural pH conditions , 0.01% compound flavor protease enzyme hydrolyzed at 45℃ for 3h, adjust the pH to 7, add 0.2% (m / V) chitosan, stir at 80℃ for 30min, heat up to 90℃-100℃ to inactivate the enzyme for 10min, obtain Enzymatic hyd...

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PUM

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Abstract

The present invention relates to a preparation method of a seasoning freshness-increasing powder. The purpose of the invention is to provide the preparation method of the natural freshness-increasingabalone powder. The preparation method comprises the following steps: adding abalone viscera into seafood juice, and conducting pulping, enzymolysis, chitosan adsorption, maillard reaction, embeddingand spray drying. The freshness-increasing abalone powder obtained by the method is strong in flavor, mellow in mouth feel and free from bitter or astringent taste, contains no freshness component such as monosodium glutamate, I+G, disodium succinate and HVP, can replace the freshness seasonings, meets the requirement of the freshness enhancement without adding monosodium glutamate to applicationfoods, and is a high-quality and low-cost seafood seasoning.

Description

Technical field [0001] The invention relates to a preparation method of seasoning and freshness-enhancing powder, in particular to a preparation method of natural fresh-enhancing abalone meal. technical background [0002] my country is a major producer of marine shellfish. In recent years, my country's shellfish output has reached more than 10 million tons, accounting for about 70% of the world's total shellfish output, ranking first in the world, accounting for 80% of my country's marine aquaculture output, of which four corners Low-value shellfish such as clams, clams, and mussels, and high-value cultured shellfish such as scallops and abalones are popular with consumers for their high nutritional value and delicious taste, and they have a broad market space. However, the traditional processing of marine shellfish in my country is mostly resource-development and labor-intensive. The processing technology is immature and the level of production mechanization is low, resulting in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L17/40A23L17/00A23L5/20
CPCA23L5/273A23L17/40A23L17/70A23L27/00A23L27/10
Inventor 姚艳艳闫欣常忠岳王珊珊杨晓斌李永青夏云捷常丽荣
Owner 威海长青海洋科技股份有限公司
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