Nature abalone essence and its prepn

A technology for abalone and essence, applied in the directions of food preparation, application, food science, etc., can solve the problems of large fishy smell, insufficient fragrance, and high dosage, and achieve the effects of small fishy smell, rich fragrance and strong natural feeling.

Inactive Publication Date: 2003-11-05
广州百花香料股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This enzymatic hydrolysis type abalone extract only extracts the flavor components of abalone to a certain extent, but its lack of flavor leads to a large am

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Raw material ratio (by weight percentage): dried abalone 7.50; compound protease 0.05; flavor protease 0.05; proline 2.40; glycine 1.70; alanine 2.00; glutamic acid 0.50; Hydrochloride 0.20; hydrolyzed vegetable protein 5.00; yeast extract 5.00; potassium sorbate 0.10.

[0013] Select 75.0g of high-quality dried abalone, add 300.0g of distilled water to boil, place it, soak for 16hr., mince it, put it into the reaction pot, add 0.5g of compound protease and flavor protease, enzymolyze it at 55℃ for 8hr., cool down to room temperature , the hydrolyzate was passed through a colloid mill. Add the above-mentioned abalone hydrolyzate into the reaction pot, and add 24.0g of proline, 17.0g of glycine, 20.0g of alanine, 5.0g of glutamic acid, 2.0g of half-amino hydrochloride, and vitamin B1 hydrochloride while stirring. Salt 2.0g, hydrolyzed vegetable protein 50.0g, yeast essence 50.0g and distilled water 453.0g. Turn on steam heating, reflux at 95°C for 1.5hr., and cool down...

Embodiment 2

[0015] Raw material ratio (by weight percentage): dried abalone 15.00; compound protease 0.10; flavor protease 0.10; proline 1.00; glycine 1.00; alanine 2.60; hydrolyzed vegetable protein 2.00; yeast essence 2.00; potassium sorbate 0.10.

[0016] The preparation is the same as in Example 1, and the obtained natural abalone essence has a solid content of 23.90% and a moisture content of 76.10%.

Embodiment 3

[0018] Raw material ratio (by weight percentage): dried abalone 20.00; compound protease 0.10; flavor protease 0.10; proline 4.50; glycine 3.80; alanine 4.70; benzoic acid 0.10.

[0019] The preparation is the same as in Example 1, and the solid content of the natural abalone essence is 33.30%, and the water content is 66.70%.

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PUM

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Abstract

The natural abalone essence is prepared with dry abalone as main material and through enzymolysis with compound proteinase and flavor proteinase; reaction with added proline, glycine and alanine; andadding preservative in post-treatment. It has natural abalone fragrance, less fishy smell, and is suitable for perfuming abalone juice, soup material, sauce packet, oyster juice, sea food soy sauce and other products.

Description

technical field [0001] The invention relates to a seasoning food essence and a preparation method thereof, in particular to a seafood essence and a preparation method thereof. Background technique [0002] Most of the abalone flavors currently on the market belong to the deployment of edible monomer spice compounds, which have poor taste and great sensory stimulation, and have a large distance from the original abalone flavor. A small number of seaweed extracts are used to simulate the aroma of abalone. This product only provides the aroma of seafood and has a certain natural taste, but it does not have the characteristic aroma and taste of abalone. "Guangzhou Food Industry Science and Technology" (2002.18 (2). 20-21) introduced the method of preparing abalone flavoring material by enzymatic hydrolysis. This enzymatic hydrolysis type abalone extract only extracts the flavor components of abalone to a certain extent, but its lack of flavor leads to a large amount of use and ...

Claims

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Application Information

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IPC IPC(8): A23L27/21
Inventor 张文启叶之壮张海霞
Owner 广州百花香料股份有限公司
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