Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce

A technology of flavor extracts and sauces, which is applied in food extraction, food science, food ingredients as odor improvers, etc., can solve the problems of difficult to meet market demand, high production cost, single flavor and other problems, and achieve a wide range of Market and application prospects, effects of improving color and facilitating application

Pending Publication Date: 2020-06-26
WUYI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are seasonings made of eel on the market, these eel seasonings have a single flavor and high production costs, making it difficult to meet market demand and the increasing taste requirements of eaters.

Method used

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  • Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce
  • Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce
  • Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This example provides a preparation method of an eel polypeptide flavor extract. The preparation method uses eel processing by-products as raw materials, and is prepared through microbial fermentation, Maillard reaction, and extraction and separation processes in sequence. Wherein, the by-products of eel processing include one or more of fish head, fish tail, fish belly, fish fin and fish meat.

Embodiment 2

[0054] This example provides a preparation method of an eel polypeptide flavor extract. The preparation method uses eel processing by-products as raw materials, and is prepared through microbial fermentation, Maillard reaction, and extraction and separation processes in sequence, and specifically includes the following steps:

[0055] 1. Microbial fermentation:

[0056]S1. After sterilizing the raw materials, inoculate mucormycetes species, and culture at a constant temperature of 23-28° C. for 40-48 hours to obtain mucormyces eel embryos;

[0057] S2. According to the mass ratio of eel mucormyces into embryo: salt water: rice wine = 1: (0.55 ~ 0.75): (0.35 ~ 0.55), add materials to carry out sealed fermentation, press after fermentation to obtain fermented juice, the concentration of the rice wine is 20-40vol / 100ml, the concentration of saline is 16-20 Baume.

[0058] Before step S1, the raw eel processing by-products are washed with clean water, and the water is drained.

...

Embodiment 3

[0068] This example provides a kind of (original flavor type) eel sauce, which contains the eel polypeptide flavor extract prepared by the preparation method in Example 2, and also contains white sugar, soy sauce, mirin, salt, fructose syrup, and maltose , Yeast Extract, Caramel Color, Modified Starch, Lactic Acid and Water. The specific ratio is:

[0069] Eel polypeptide flavor extract: 20-30 parts; sugar: 15-20 parts; soy sauce: 10-20 parts; mirin: 10-15 parts; salt: 2-5 parts; fructose syrup: 5-10 parts; maltose : 3-8 parts; yeast extract: 1-5 parts; caramel color: 0.5-1.5 parts; modified starch: 0.3-0.1 parts; lactic acid: 0.1-0.5 parts; water balance.

[0070] The preparation method of eel sauce is as follows:

[0071] (1) Prepare modified starch slurry: use part of the water in the formula for modified starch, stir evenly, and set aside;

[0072] (2) Prepare caramel color paste: completely mix part of the soy sauce in the caramel color formula, stir evenly, and set as...

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PUM

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Abstract

The invention discloses a preparation method of an eel polypeptide flavor extract, the eel polypeptide flavor extract and an eel sauce. The preparation method of the eel polypeptide flavor extract comprises the following step of: carrying out microbial fermentation, a Maillard reaction and an extraction separation process on a machining by-product obtained after main meat tissues of eels are excised. A seasoning, i.e., the eel sauce, is prepared by the obtained eel polypeptide extract; the prepared seasoning not only can be directly used for being eaten together with rice or bread and is nutrient and convenient, but also can be used for cooking seasoning so as to reinforce fragrances and delicious tastes of dishes and improve attraction of the dishes. The invention implements a novel process research of preparing a polypeptide and flavor substance by seafood by-products, develops a scientific utilization and machining method of the seafood machining by-products, and provides a novel approach for sufficient utilization of such category of resources.

Description

technical field [0001] The invention relates to the fields of food science and food processing, in particular to a preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce. Background technique [0002] Eels, also known as white eels, white eels and Japanese eels, mainly grow in tropical and temperate waters. Eel is rich in nutrition, rich in high-quality protein and various essential amino acids, vitamin A and vitamin E, phospholipids, DHA and EPA, calcium, zinc, etc. It is a natural and healthy food material. [0003] Traditionally, only eel meat is usually cooked into various dishes, and a large number of processing by-products, that is, leftovers, such as fish heads, fish tails, fish belly, fish fins and fish bones, etc. have not been fully utilized. Processing by-products are rich in protein, phospholipids, chondroitin, vitamins, minerals and taurine and other nutrients. [0004] Although there are condiments made from eel on ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/21A23L27/24A23L27/26
CPCA23L27/00A23L27/215A23L27/24A23L27/26A23V2002/00A23V2200/15A23V2250/55A23V2300/14A23V2250/606A23V2250/61A23V2250/616A23V2250/5118A23V2250/042A23V2250/218A23L5/40A23L17/20A23L27/10A23L27/21A23L27/40A23L27/50A23L29/30A23L31/15A23L17/65A23L29/035A23L29/35A23L23/00
Inventor 梁姚顺刘敏超李辰
Owner WUYI UNIV
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