Squid solid seasoning and preparation method thereof

A seasoning and squid technology, which is applied in the field of squid solid seasoning and its preparation, can solve the problems of easy oyster change, strong fishy smell, and insufficient umami taste, and achieve the effects of simple preparation process, improved extraction rate, and rich seafood flavor

Pending Publication Date: 2020-06-12
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems that the traditional squid seasoning is easy to change, has a strong fishy smell and lacks umami taste, the invention provides a squid solid seasoning that is not easy to oxidize, has no fishy smell and has strong umami taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1), prepare squid Maillard concentrate:

[0036] (1) Get fresh squid to remove viscera and epidermis, drain the water, cook at a temperature of 90° C. and a pressure of 0.5 MPa for 60 seconds under high pressure to obtain squid meat and soup; the degreasing rate of the squid meat is 10%;

[0037] (2) Add water to the squid meat and soup obtained in step (1) to grind and homogenate to obtain a homogenate with a mass ratio of material to liquid of 1:10, and add 0.2% (w / v) flavor in the homogenate Carry out enzymatic hydrolysis with protease, the enzymatic hydrolysis temperature is 40°C, and the enzymatic hydrolysis time is 6h. After the enzymolysis is completed, the enzyme inactivation treatment is carried out. The enzyme inactivation temperature is 85°C, and the enzyme inactivation time is 15min. Centrifuge at a speed of 6000r / min for 30min, filter, Obtain squid enzymatic hydrolyzate;

[0038] (3) adding 4% (w / v) glucose to the squid enzymatic hydrolyzate of step (2) g...

Embodiment 2

[0044] (1), prepare squid Maillard concentrate:

[0045] (1) Take fresh squid to remove viscera and skin, drain the water, and cook at a temperature of 200° C. and a pressure of 0.01 MPa for 10 seconds under high pressure to obtain squid meat and soup; the degreasing rate of the squid meat is 60%;

[0046] (2) Add water to the squid meat and soup obtained in step (1) to grind and homogenate to obtain a homogenate with a mass ratio of material to liquid of 1:15, and add 6% (w / v) alkali in the homogenate Enzyme hydrolysis with proteolytic enzymes, the enzymolysis temperature is 60°C, and the enzymolysis time is 2 hours. After the enzymolysis is completed, the enzyme is deactivated. , to obtain squid enzymatic hydrolyzate;

[0047] (3) adding 0.2% (w / v) xylose to the squid enzymatic hydrolyzate of step (2) gained carries out Maillard reaction, and Maillard reaction temperature is 150 ℃, and the reaction time is 20min, obtains squid Maillard German reaction solution;

[0048] (...

Embodiment 3

[0053] (1), prepare squid Maillard concentrate:

[0054] (1) Get fresh squid to remove viscera and epidermis, drain the water, cook at a temperature of 100° C. and a pressure of 0.1 MPa for 30 seconds under high pressure to obtain squid meat and soup; the degreasing rate of the squid meat is 50%;

[0055] (2) Add water to the squid meat and soup obtained in step (1) to grind and homogenate to obtain a homogenate with a mass ratio of material to liquid of 1:12, and add 4% (w / v) of medium in the homogenate. Protease and 2% (w / v) papain were used for enzymolysis, the enzymolysis temperature was 50°C, and the enzymolysis time was 4h. After the enzymolysis was completed, the enzymatic treatment was carried out. The enzymolysis temperature was 90°C, and the enzymolysis time was 10min, centrifuged at 6500r / min for 25min at a rotating speed, and filtered to obtain squid enzymatic hydrolyzate;

[0056] (3) Add 2% (w / v) fructose and 2% lactose to the squid enzymatic hydrolyzate obtaine...

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Abstract

The invention relates to the technical field of marine product processing. In order to solve the problems of easy oyster changing, strong fishy smell and insufficient palatable taste of the traditional squid seasoning, the invention provides a squid solid seasoning and a preparation method thereof, wherein 100 parts by weight of the squid solid seasoning comprise the following components in partsby weight: 60-90 parts of squid Maillard concentrated solution, 20-60 parts of wheat starch, 1-15 parts of seafood powder, 1-8 parts of edible salt, 10-60 parts of beta-cyclodextrin, 10-40 parts of purified water, 0.1-8 parts of sodium glutamate and 2-10 parts of glucose. According to the invention, squid is prepared into the solid seasoning for the first time, so that the original flavor of the squids is reserved, the seafood seasoning has the advantages that the seafood flavor is rich, the full fresh fragrance and unique delicious taste are realized, the raw material sources are wide, the mouthfeel is rich, the seafood flavor is rich, the prepared seasoning has certain biological activity due to rich nutritional ingredients such as small molecule peptides, various amino acids, taurine, Maillard reaction products and the like, and the seafood seasoning is beneficial to the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a squid solid seasoning and a preparation method thereof. Background technique [0002] Squid is a kind of deep-sea fish. In addition to being rich in macro elements such as calcium, phosphorus, and iron, it also contains a large amount of trace elements that are beneficial to the human body, such as manganese, selenium, and strontium. Squid is also rich in protein and amino acids needed by the human body, and also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function. People's consumption of squid is also increasing day by day, and the processing and application of squid produced thereupon is also very extensive, for example: squid shreds, canned squid, squid seasoning, especially the demand for squid seasoning is generally high. [0003] The preparation technology of ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L17/00C12P21/06
CPCA23L27/00A23L17/00C12P21/06
Inventor 郭健宋文东纪丽丽蔡璐
Owner ZHEJIANG OCEAN UNIV
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