Sauce containing abalone enzymatic extract and preparation method of sauce

An extract and abalone enzyme technology, applied in the field of bioengineering, can solve the problems that the processing and utilization of abalone has not yet exerted the maximum economic benefit, the comprehensive development and utilization degree is not enough, etc., and achieve the effects of good flavor, avoiding pollution, and promoting proliferation.

Active Publication Date: 2019-03-12
武汉华腾济康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the processing and utilization of abalone is still in its infancy. The existing abalone processing mainly focuses on dried and ready-to-eat abalone. The focus of product development is to increase the individual size of abalone, rehydration technology of dried products, and the flavor of ready-to-eat abalone, etc.
At present, there are few reports on the processing,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: the seasoning sauce that comprises abalone enzymatic extract, its preparation method comprises the steps:

[0045] (1) Preparation of abalone enzymatic extract:

[0046] Step 1, pretreatment: take fresh abalone, remove the shell and viscera, take the abalone meat, soak the abalone meat in the ozone aqueous solution for disinfection treatment, the treatment time is 20min, the treatment temperature is 5°C, and the ozone concentration in the ozone solution is 3ppm ;

[0047] Step 2, preparation of slurry: mix the abalone meat pretreated in step 1 with the ice-water mixture according to the mass ratio of 1:2, place it in a colloid mill for refining treatment, pass through a 50-mesh sieve, and stir evenly to prepare abalone pre-treated processing slurry;

[0048] Step 3, autolysis and hydrolysis: place the abalone pretreatment slurry prepared in step 2 at a temperature of 4°C, irradiate with ultraviolet rays with a wavelength of 220nm, and keep stirring durin...

Embodiment 2

[0057] Embodiment 2: the seasoning sauce that comprises abalone enzymatic extract, its preparation method comprises the following steps:

[0058] (1) Preparation of abalone enzymatic extract:

[0059] Step 1, pretreatment: take fresh abalone, remove the shell and viscera, take the abalone meat, soak the abalone meat in the ozone aqueous solution for disinfection treatment, the treatment time is 20min, the treatment temperature is 5°C, and the ozone concentration in the ozone solution is 2ppm ;

[0060] Step 2, preparation of slurry: mix the abalone meat pretreated in step 1 with the ice-water mixture according to the mass ratio of 1: 4, place it in a colloid mill for refining treatment, pass through a 30-mesh sieve, stir evenly, and prepare abalone pre-treated processing slurry;

[0061] Step 3, autolysis and hydrolysis: put the abalone pretreatment slurry prepared in step 2 at a temperature of 2°C, irradiate with ultraviolet light with a wavelength of 280nm, and stir contin...

Embodiment 3

[0070] Embodiment 3: the seasoning sauce that comprises abalone enzymatic extract, its preparation method comprises the steps:

[0071] (1) Preparation of abalone enzymatic extract:

[0072] Step 1, pretreatment: take fresh abalone, remove the shell and viscera, take the abalone meat, soak the abalone meat in the ozone aqueous solution for disinfection treatment, the treatment time is 20min, the treatment temperature is 5°C, and the ozone concentration in the ozone solution is 2ppm ;

[0073]Step 2, preparation of slurry: mix the abalone meat pretreated in step 1 with the ice-water mixture according to the mass ratio of 1:2-4, place it in a colloid mill for refining treatment, pass through a 40-mesh sieve, stir evenly, and prepare Abalone pretreatment slurry;

[0074] Step 3, autolysis and hydrolysis: place the abalone pretreatment slurry prepared in step 2 at a temperature of 3°C, irradiate with ultraviolet rays with a wavelength of 250nm, and stir continuously during the p...

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PUM

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Abstract

The invention adopts the means of biological engineering to carry out fine machining treatment on abalones. Through the combination of autolytic enzymolysis, active strain fermentation, pulse ultrasonic treatment and enzymolysis process, macromolecular substances such as proteins in abalones are degraded into active small molecules to the greatest extent, and then the abalone enzymatic extract isprepared into a sauce containing the abalone enzymatic extract. The prepared sauce containing the abalone enzymatic extract has a good flavor, nutrition and health-care effects, and has wide market prospect.

Description

Technical field: [0001] The invention belongs to the field of bioengineering and relates to enzyme engineering and fermentation engineering technology, in particular to a seasoning sauce containing abalone enzymatic extract and a preparation method thereof, wherein the abalone enzymatic extract with high biological activity is prepared through enzymatic hydrolysis and fermentation processes , and then combined with seasoning ingredients to become a seasoning sauce with certain health benefits. Background technique: [0002] Abalone is a kind of mollusk, belonging to Gastropoda, Prebranchia, Primitive Gastropoda, Abaceae, and Abalone. It is a valuable seafood. Abalone has a wide geographical distribution, and its main places are Australia, Japan, China, New Zealand, the United States, Europe and the Middle East. "Records" records that abalone is sweet, salty and warm, and has the functions of nourishing the liver and kidney, benefiting essence and improving eyesight; "Compen...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L17/00A23L5/30A23L33/10
CPCA23L5/32A23L17/65A23L27/20A23L33/10A23V2002/00A23V2400/125A23V2200/16A23V2200/30A23V2250/2042A23V2300/28A23V2300/14A23V2300/48A23V2250/762
Inventor 张志刚其他发明人请求不公开姓名
Owner 武汉华腾济康生物科技有限公司
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