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Scallop meat-containing compound seasoning and preparation method thereof

A technology of compound seasoning and scallop meat, which is applied in the fields of food science, food ultrasonic treatment, application, etc., to achieve the effects of good water solubility, retention of unique flavor, and removal of fishy smell

Inactive Publication Date: 2020-09-29
崔艳兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a compound seasoning containing scallop meat and its preparation method to solve the technical problems of removing the natural fishy smell of scallop meat and improving the instant solubility of seasoning

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0032]A method for preparing a compound seasoning containing scallop meat. First, fresh scallops are used as raw materials, washed, steamed in boiling water for 70 seconds, and shelled to obtain scallop meat. The meat sauce is enzymatically treated with neutral protease, pineapple enzyme, and papain to obtain an enzymatic hydrolyzate, and finally the enzymolyzate is mixed with Tricholoma tricholoma enzymolyzate and pre-fermented fresh tea leaves, steamed in boiling water for 5 minutes, and cooled to At room temperature (25°C), add isomalt, stir evenly, add Aspergillus oryzae, saccharomyces and bifidobacteria, ferment, sterilize, dry, and ultrafinely pulverize to obtain the scallop meat Compound seasoning.

[0033] The specific method of cleaning is as follows: first wash with water twice to remove surface silt, then pour the scallops into 20% sodium chloride aqueous solution with a mass concentration of 4 times the weight, soak for 60 minutes, and rinse with water after taking...

Embodiment 2

[0048] A method for preparing a compound seasoning containing scallop meat. First, fresh scallops are used as raw materials, washed, steamed in boiling water for 90 seconds, and shelled to obtain scallop meat. The meat sauce is enzymatically treated with neutral protease, pineapple enzyme, and papain to obtain an enzymatic hydrolyzate, and finally the enzymolyzate is mixed with Tricholoma tricholoma enzymolyzate and pre-fermented fresh tea leaves, steamed in boiling water for 4 minutes, and cooled to At room temperature (25°C), add isomalt, stir evenly, add Aspergillus oryzae, saccharomyces and bifidobacteria, ferment, sterilize, dry, and ultrafinely pulverize to obtain the scallop meat Compound seasoning.

[0049] The specific method of cleaning is: first wash with water 3 times to remove the surface silt, then pour the scallops into 30% sodium chloride aqueous solution with a mass concentration of 3 times the weight, soak for 40 minutes, take it out and rinse with water.

...

Embodiment 3

[0064] A preparation method for a compound seasoning containing scallop meat. First, fresh scallops are used as raw materials, washed, steamed in boiling water for 80 seconds, and shelled to obtain scallop meat. The meat sauce is enzymatically treated with neutral protease, pineapple enzyme, and papain to obtain an enzymatic hydrolyzate, and finally the enzymolyzate is mixed with Tricholoma tricholoma enzymolyzate and pre-fermented fresh tea leaves, steamed in boiling water for 4.5 minutes, and cooled to At room temperature (25°C), add isomalt, stir evenly, add Aspergillus oryzae, saccharomyces and bifidobacteria, ferment, sterilize, dry, and ultrafinely pulverize to obtain the scallop meat Compound seasoning.

[0065] The specific method of cleaning is: first wash with water twice to remove surface silt, then pour the scallops into 25% sodium chloride aqueous solution with a mass concentration of 4 times the weight, soak for 50 minutes, take it out and rinse with water.

[0...

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Abstract

The invention provides a scallop meat-containing compound seasoning and a preparation method thereof. The preparation method comprises the following steps of firstly, taking fresh scallops as raw materials, and performing cleaning, short-time steaming with boiling water and shelling to obtain scallop meat; secondly, degreasing the scallop meat and preparing meat paste; thirdly, carrying out enzymolysis treatment on the meat paste by neutral protease, bromelain and papain to obtain an enzymatic hydrolysate; and finally, mixing the enzymatic hydrolysate with tricholomagambosum enzymatic hydrolysate and pre-fermented fresh tea leaves, steaming a mixture with boiling water to be cooked, performing cooling, adding isomaltitol, inoculating aspergillus oryzae, saccharomycetes and bifidobacteria for fermentation, and performing post-treatment to obtain the solid compound seasoning. The compound seasoning has extremely good water solubility, effectively removes the fishy smell of the scallop meat, and remains the unique flavor of the scallop meat.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a compound seasoning containing scallop meat and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Some seasonings are used in other contexts as staples or main ingredients to eat. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate). [0003] There are sour, sweet, bitter, spicy, salty, fresh, and hemp in terms of the taste added by the seasoning. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use c...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L27/26A23L17/50A23L5/10A23L17/00A23L5/20A23L31/00A23L29/00A23L27/00A23L29/30
CPCA23V2002/00A23L5/13A23L5/27A23L17/50A23L17/65A23L27/24A23L27/26A23L27/70A23L29/06A23L29/37A23L31/00A23V2300/24A23V2250/082A23V2250/1578A23V2250/1582A23V2300/48
Inventor 崔艳兰
Owner 崔艳兰
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