Preparation and processing technology of seasoning

Abstract

The invention discloses a preparation and processing technology of seasoning. The preparation and processing technology comprises the following steps of S1, performing enzymolysis: mixing hairy crab leftover materials with distilled water in a specified material-liquid ratio, performing homogenizing with a homogenizing machine, placing homogenized reaction liquid in a constant-temperature water bath pot, after the temperature of the reaction liquid reaches the optimum temperature of enzyme reaction, adding a certain amount of protease, performing uniform stirring, adjusting the pH of the reaction liquid to the optimum pH of the protease, performing a reaction under the condition for 4h, after enzymolysis is completed, rapidly raising the temperature to 100 DEG C, and performing enzyme deactivation for 15min so as to obtain enzymatic hydrolysate; S2, preparing base fluid: adding 4% of xylose to the enzymatic hydrolysate obtained in the enzymolysis process in the step S1, and performing a Maillard reaction at 115 DEG C for 1h for aroma enhancement so as to obtain the base fluid for blending hairy crab seasoning; and S3, performing blending and performing sterilization. According to the preparation and processing technology disclosed by the invention, hairy crab cutting and processing products are developed into seasoning with higher value according to value characteristics of the hairy crab cutting and processing products, so that the value of crab products can be increased, and a new way can be opened up for comprehensive utilization of the hairy crab cutting and processing products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation and processing technology of seasoning. Background technique [0002] The single utilization mode of hairy crab segmentation and processing products has limited the development of hairy crab industry. From the perspective of the overall development trend of condiments, aquatic product resources have begun to be used as raw materials for the production of high-end seafood condiments. With the continuous improvement of science and technology, the development of natural seafood seasoning is changing to the era of deep processing, so the development of new aquatic seasonings using aquatic products as raw materials has become a hot spot in the development of aquatic products. Although many people have begun to use low-value aquatic products to develop new aquatic seasonings, there is no such thing as a raw material for developing new aquatic seasonings with hair...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the deficiencies of the prior art, the present invention provides a preparation and processing technology of seasoning, which solves the problem of preparing seasoning by using hairy crab processing leftovers

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