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Method for making seafood sauce from squid leftovers

A technology of seafood sauce and leftovers, applied in the field of food processing, can solve the problems of low utilization efficiency and economic value, waste of squid leftovers, etc., to avoid high concentrations of heavy metals and biogenic amines, reduce fishy smell, and promote comprehensive utilization Effect

Active Publication Date: 2022-05-13
NINGBO ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned shortcomings and deficiencies of the prior art, the present invention provides a method for making seafood sauce using squid leftovers, which solves the problems of waste of squid leftovers, low utilization efficiency and low economic value

Method used

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  • Method for making seafood sauce from squid leftovers
  • Method for making seafood sauce from squid leftovers
  • Method for making seafood sauce from squid leftovers

Examples

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Effect test

Embodiment 1

[0046] Present embodiment provides a kind of method utilizing squid leftovers to make seafood sauce, comprises the steps:

[0047] (1) Smash squid viscera and squid skin at a mass ratio of 1:1, and then add water at a volume ratio of 1:1 to obtain a slurry.

[0048] (2) Add enzyme to the above slurry for enzymolysis, inactivate enzyme, separate solid from liquid, and collect supernatant. The enzymolysis conditions are: the enzyme is a mixed enzyme of alkaline protease and flavor protease, the addition amount is 0.8% (mass fraction), the mass ratio of alkaline protease and flavor protease is 2:1, the enzymolysis time is 5h, and the enzymolysis temperature 50°C, pH=7.0. After 5.5 hours of enzymatic hydrolysis, heat and boil at 100°C for 6 minutes to inactivate the enzyme, then filter the enzymatic hydrolysis solution, and collect the supernatant.

[0049] (3) adjust the pH to 7.0, add D-xylose 3%, L-glutamic acid 2%, after stirring, carry out the Maillard aroma-generating reac...

Embodiment 2

[0058] Present embodiment provides a kind of method utilizing squid leftovers to make seafood sauce, comprises the steps:

[0059] (1) Smash squid viscera and squid skin at a mass ratio of 1:1, and then add water at a volume ratio of 1:1 to obtain a slurry.

[0060] (2) Add enzyme to the above slurry for enzymolysis, inactivate enzyme, separate solid from liquid, and collect supernatant. The enzymolysis conditions are: the enzyme is a mixed enzyme of alkaline protease and flavor protease, the addition amount is 0.8% (mass fraction), the mass ratio of alkaline protease and flavor protease is 2:1, the enzymolysis time is 5h, and the enzymolysis temperature 55°C, pH=7.0. After enzymolysis for 5 hours, heat and boil at 100°C for 6 minutes to inactivate the enzyme, then filter the enzymolysis solution and collect the supernatant.

[0061] (3) Add 50% volume of activated carbon to the supernatant after oscillating adsorption treatment, then centrifuge again to obtain the supernata...

Embodiment 3

[0082] Present embodiment provides a kind of method utilizing squid leftovers to make seafood sauce, comprises the steps:

[0083] (1) Smash squid viscera and squid skin at a mass ratio of 1:1, and then add water at a volume ratio of 1:1 to obtain a slurry.

[0084] (2) Add enzyme to the above slurry for enzymolysis, inactivate enzyme, separate solid from liquid, and collect supernatant. The enzymolysis conditions are: the enzyme is a mixed enzyme of alkaline protease and flavor protease, the addition amount is 0.4% (mass fraction), the mass ratio of alkaline protease and flavor protease is 2:1, the enzymolysis time is 5h, and the enzymolysis temperature 55°C, pH=7.0. After enzymolysis for 5 hours, heat and boil at 100°C for 6 minutes to inactivate the enzyme, then filter the enzymolysis solution and collect the supernatant.

[0085] (3) Add 50% volume of activated carbon to the supernatant after oscillating adsorption treatment, then centrifuge again to obtain the supernata...

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Abstract

The invention relates to a method for making seafood sauce by using squid leftovers, comprising: S1: mashing and homogenizing squid viscera and squid skin; S2: adding enzymes to the slurry containing squid viscera and squid skin for enzymolysis, Enzyme, solid-liquid separation, collecting supernatant; enzymolysis conditions: the enzyme is a mixed enzyme of alkaline protease and flavor protease, the addition amount is 0.6%-1.6%, the enzymolysis time is 4.5-6h, and the enzymolysis temperature is 50 ‑58°C; S3: Maillard aroma-generating reaction: After the supernatant is subjected to oscillating adsorption with activated carbon, centrifuge to obtain the supernatant, adjust the pH, and add a certain amount of D‑xylose or / and D‑glucose and L‑ Glutamic acid, after stirring, carry out Maillard aroma-generating reaction in an oil bath; S4: remove heavy metals; S5: add auxiliary materials to adjust flavor, stir, cook and concentrate; S6: pack and sterilize. The invention uses squid viscera and squid skin as raw materials, removes heavy metals through biological enzymatic hydrolysis and Maillard aromatization reaction, and then cooks with auxiliary materials to prepare condiments such as seafood sauce with unique flavor, rich nutrition, and heavy metals in compliance with national standards .

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making seafood sauce from squid leftovers. Background technique [0002] Squid is a marine economic animal of mollusk cephalopod, also known as squid, which has the characteristics of short life cycle, strong reproductive ability, and rapid resource recovery. Squid has a large body, long carcass, and similar meat color and flavor to abalone. Squid is rich in high protein and a variety of essential amino acids, and is a low-fat aquatic product. Statistics show that my country's squid catch is 292,000 tons. A large amount of leftovers are produced during the squid processing process, such as squid viscera, which accounts for about 15% of its fresh weight. Direct discarding is not only a waste of resources, but also causes environmental pollution. Squid viscera is rich in nutrition, and every 100g squid viscera contains 21.15g of fat, 21.24g of protein, 51.46...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L27/26A23L27/21
CPCA23L27/60A23L27/26A23L27/215
Inventor 陈惠云吴金鸿王翰韬
Owner NINGBO ACAD OF AGRI SCI
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