Preparation method of flavored oyster sauce

A technology of oyster sauce and flavor, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food ingredients as thickeners, etc. It can solve the problems of undisclosed oyster sauce, etc., to increase the thickness of the taste and eliminate the fishy smell Effect

Inactive Publication Date: 2019-04-05
佛山市海天(宿迁)调味食品有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oyster sauce with pineapple aroma is not disclosed in the prior art

Method used

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  • Preparation method of flavored oyster sauce
  • Preparation method of flavored oyster sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0027] A kind of embodiment of the preparation method of flavor oyster sauce among the present invention (referring to figure 1 ), including the following steps:

[0028] Stir oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G and yeast extract evenly, the quality of oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G, and yeast extract The ratio is 3: 8: 6: 5: 1: 0.1: 0.1 to obtain a semi-finished mixed solution, and heat it to 70°C and keep it warm for 5 minutes; when the above mixed solution is cooled to 40°C, add 3-methylthiopropanol, alkaline Protease and neutral protease are mixed evenly, the mass ratio of 3-methylthiopropanol, alkaline protease, neutral protease and oyster juice is 2:0.01:0.005:5, and the stirring speed of the mixed solution is 100r / min, Continue to stir, and add acetic acid dropwise while stirring; the drop rate of acetic acid is 2g / min, and the mass ratio of 3-methylthiopropanol to acetic aci...

Embodiment 2

[0030] A kind of embodiment of the preparation method of flavor oyster sauce among the present invention (referring to figure 1 ), including the following steps:

[0031] Stir oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G and yeast extract evenly, the quality of oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G, and yeast extract The ratio is 5:10:8:7:1.5:0.6:2 to obtain a semi-finished mixed solution, which is heated to 80°C and kept for 7 minutes; when the above mixed solution is cooled to 45°C, 3-methylthiopropanol, alkaline Protease and neutral protease are mixed evenly, the mass ratio of 3-methylthiopropanol, alkaline protease, neutral protease and oyster juice is 3:0.01:0.005:5, and the stirring speed of the mixed solution is 120r / min, Continue to stir, and add acetic acid dropwise while stirring; the drop rate of acetic acid is 3.5g / min, the mass ratio of 3-methylthiopropanol to acetic acid is 5:1, and w...

Embodiment 3

[0033] A kind of embodiment of the preparation method of flavor oyster sauce among the present invention (referring to figure 1 ), including the following steps:

[0034]Stir oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G and yeast extract evenly, the quality of oyster juice, white sugar, monosodium glutamate, edible salt, caramel color, I+G, and yeast extract The ratio is 6: 12: 10: 10: 2: 1: 3 to obtain a semi-finished mixed solution, and heat it to 90°C and keep it warm for 10 minutes; when the above mixed solution is cooled to 50°C, add 3-methylthiopropanol, alkaline Protease and neutral protease are mixed evenly, the mass ratio of 3-methylthiopropanol, alkaline protease, neutral protease and oyster juice is 3:0.02:0.01:5, and the stirring speed of the mixed solution is 150r / min, Continue to stir, and add acetic acid dropwise while stirring; the drop rate of acetic acid is 5g / min, and the mass ratio of 3-methylthiopropanol to acetic acid ...

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Abstract

The invention discloses a preparation method of flavored oyster sauce. The method comprises the following steps: (1) evenly stirring oyster juice, white granulated sugar, monosodium glutamate, ediblesalt, caramel color, I+G and a yeast extract to obtain semi-finished mixed liquid, heating up to 70-90 DEG C, and performing heat preservation for 5-10 min; (2) taking the semi-finished mixed liquid obtained in step (1), cooling and then adding 3-methylthiopropanol, mixing evenly, and then dropwise adding acetic acid with stirring so as to obtain a mixed solution after a reaction; and (3) heatingup the mixed solution obtained in step (2), adding starch and evenly mixing; continuing to heat until boiling, and cooling to obtain the flavored oyster sauce. According to the invention, ethyl 3-methylthiopropionate is generated by using the acetic acid and the 3-methylthiopropanol under the catalysis of compound enzyme, so that the oyster sauce is enabled to have a full pineapple aroma; the pineapple aroma does not cover up the oyster flavor of the oyster sauce, and further sublimates the oyster flavor, increases the mellowness of the flavor, and eliminates fishy smell; the flavored oyster sauce is especially suitable for cold vegetable dish in sauce and meat stuffing blending of dessert; and the prepared oyster sauce has a harmonious complex taste of umami, sweetness, saltiness and sourness.

Description

technical field [0001] The invention relates to the technical field of oyster sauce preparation, in particular to a preparation method of flavored oyster sauce. Background technique [0002] In Guangdong, oysters are called oysters, and oyster sauce is a seasoning made from oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category. It is made from oysters, known as "undersea milk", which are boiled to extract juice and concentrate, and then refined with auxiliary ingredients. With the improvement of people's living standards, people's requirements for foods such as seasoning sauces are increasing day by day, and they need to be richer in taste. However, most of the existing oyster sauces still use a single oyster as raw material, with a single taste and nutritional components. For this reason, need to improve oyster sauce, make the product of more unique local flavor, satisfy the deman...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L27/29A23L27/20A23L27/23
CPCA23V2002/00A23L27/00A23L27/10A23L27/2028A23L27/235A23L27/29A23V2250/218A23V2200/14A23V2200/16A23V2250/5118A23V2200/242A23V2200/15
Inventor 何涛童星彭勃孙爱华
Owner 佛山市海天(宿迁)调味食品有限公司
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