Method for producing condiment by organic acid hydrolysis

An organic acid and condiment technology, applied in the field of organic acid hydrolysis to produce condiments, can solve problems such as poor production conditions, large growth of bacteria, air pollution, etc., and achieve the effects of improved efficiency, rich and long-term precipitation, and low investment

Inactive Publication Date: 2005-05-18
陈贵卿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The traditional production process of soy sauce is fermented and brewed from soybean meal or grain. The production cycle is long and the efficiency is very low. Bacteria are easy to grow, and the hygiene index is difficult to guarantee! At present, cereals all over the world are generally polluted by highly toxic aflatoxin. According to investigations, many soy sauces currently on the market contain aflatoxin, which is harmful to people's health! However, there is no aflatoxin in this product, which solves this problem!
[0006] 2. Fish sauce and shrimp oil are salted and naturally fermented. The production cycle is longer and the efficiency is lower; the production conditions are worse, a large number of bacteria grow, and the hygiene indicators are more difficult to guarantee, and the salt content is particularly high, which is not in line with modern Sanitation requirements!
It has high production efficiency, good aroma and is quite popular! However, due to the serious hydrolysis odor that is difficult to eliminate, its development has been affected; in recent years, it has been found that the action of chloride ions of high-concentration hydrochloric acid and fat will produce carcinogenic trichloropropanol; in addition, it will cause serious pollution to the surrounding environment and air!

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1. Family small factory, several equipment combination, daily output 50~100 kilograms, filling 200~400 bottles. Application of oxalic acid hydrolysis to produce oyster sauce (seasoning liquid).

[0045] 1. Pre-processing of raw materials: sorting out shells and impurities such as sand and stones in oyster meat;

[0046] 2. Hydrolysis and neutralization: Add 3.5 kg of oyster meat juice + 2 kg of water + oxalic acid [to make the molar concentration of acid in the solution C = 0.8mo1 / L], keep warm for 20 hours at T = 105 ° C, stir, use Calcium carbonate neutralizes and discards the slag to obtain a hydrolyzed stock solution;

[0047] 3. Modulation and filtration: add additives according to the formula requirements of seafood soy sauce (seasoning liquid), and obtain oyster soy sauce (seasoning liquid) after modulation and filtration;

[0048] 4. After being filled, sterilized, labeled, inspected, and boxed, it can leave the factory.

[0049]Oyster soy sauce (s...

Embodiment 2

[0050] Embodiment 2. Scale production, 1 ton per day, 4000 bottles of filling

[0051] The mixed acid hydrolysis of oxalic acid and hydrochloric acid was used to produce scallop essence.

[0052] 1. Raw material pretreatment: pick out the shells and impurities in the scallop skirt;

[0053] 2. hydrolysis, neutralization: feed intake scallop skirt 380Kg+water 340Kg+mixed acid [0.8 part weight oxalic acid+1 part weight hydrochloric acid, make the molar concentration C=0.82mol / L of acid in the solution], at T=115 ℃, Insulate for 15 hours, stir, neutralize with edible alkali, and discard the residue to obtain the hydrolyzed stock solution;

[0054] 3. Preparation and filtration: add additives and fillers according to the requirements of the seafood flavor formula, and obtain the scallop flavor through processes such as preparation, homogenization, and spray drying;

[0055] 4. After packaging, labeling, inspection, and boxing, it can leave the factory.

[0056] Scallop essence ...

Embodiment 3

[0057] Embodiment 3. Scale production, daily output 1 ton, filling 4000 bottles.

[0058] Use citric acid hydrolysis to produce fish sauce (seasoning liquid).

[0059] 1. Pretreatment of raw materials: Boil 500Kg of cod ribs and 500Kg of water and stir to separate the bones and meat, remove the bones and impurities, and leave the meat and juice;

[0060] 2. Hydrolysis and neutralization: add citric acid [to make the molar concentration of acid in the solution C=0.63mol / L], heat at T=120°C for 20 hours, stir, neutralize with calcium carbonate, and discard the residue to obtain hydrolysis stock solution;

[0061] 3. Modulation and filtration: According to the formula requirements of seafood soy sauce (seasoning liquid), fish soy sauce (seasoning liquid) is obtained through processes such as modulation and filtration;

[0062] 4. After being filled, sterilized, labeled, inspected, and boxed, it can leave the factory.

[0063] Fish soy sauce (seasoning liquid) has a strong cod ...

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PUM

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Abstract

The condiment producing process including hydrolysis with organic acid or mixed acid comprises the following steps: material pre-treatment; hydrolysis and neutralization; and concoction and filtering to obtain condiment. The said process is mainly used in producing various sea food condiments, including sea food juice, sea food sauce, sea food paste, sea food essence, etc. with sea food leftover as material, and may be also used in producing condiment with animal leftover or grain leftover. The present invention changes wastes into high value products and is suitable for production in different scales.

Description

technical field [0001] The invention relates to a method for producing condiments by hydrolyzing organic acids, which comprises hydrolyzing an organic acid or a mixed acid (an organic acid and hydrochloric acid are mixed in a certain ratio); the raw materials used include: sea (fresh water) products or their leftovers ; Low-value aquatic products; livestock and poultry meat leftovers; soybean meal, grain, etc. The focus is on the production of seafood seasonings, and the same can be done for seasonings produced from livestock and poultry waste or bean grain waste. Background technique [0002] The ocean area accounts for two-thirds of the earth. With the depletion of land resources, scientists predict that the new century will be the "ocean century". Countries all over the world are competing to study the ocean, marching into the ocean, and obtaining marine resources has formed the current social trend. [0003] The leftovers of sea (fresh water) products and low-value sea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L13/60A23L17/00A23L27/00A23L27/50
Inventor 陈贵卿陈俊豪
Owner 陈贵卿
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