A kind of production method of seafood sauce

Abstract

The invention discloses a method for producing sea food seasoning sauce. The method comprises the following steps: (I) pretreating sea foods, namely removing seriously rotten parts of shellfish shellsand sea foods, crushing the sea foods, and mixing with water; (II) putting 20-40 parts by weight of tartaric acid, 35-55 parts by weight of disodium hydrogen phosphate and 100-200 parts of ethanol into 10,000 parts by weight of sea food mixture of the step (I); (III) putting papain and flavourzyme into the sea food mixture of the step (II), and performing enzymolysis and deactivation; and (IV) filtering the enzymolysis mixture obtained in the step (III), thereby obtaining the clear liquid. By adopting the method disclosed by the invention, an enzymolysis aid mixture is added into the sea foodmixture, and thus the sea food seasoning sauce has the characteristics of high content of glutamic acid, low content of histamine, no fish smell, and the like. The method disclosed by the invention is reasonable in process, advanced in technique and good in operability and can be widely applied to processing and treatment on sea food products.

Description

technical field

[0001] The invention relates to the preparation of seasoning, in particular to a production method of seafood sauce. 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. In terms of technical means, most of them are natural seasonings, such as: salt, soybean oil, sugar, star anise; nowadays, Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. But all existing seasonings have the shortcomings of single taste and few nutritional components.

[0003] At present, domestic low-value fish and shrimp are mainly used as feed and other products. These aquatic products have not been fully utilized and even caused environmental pollution. Although the price of low-value aquatic products is far lower than that of medium and high-end economic aquatic products, its nutritional value is not inferior. A...

Examples

Embodiment 1

[0019] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0020] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.5 times the weight of water;

[0021] (II) Add 30 parts by weight of tartaric acid, 45 parts by weight of disodium hydrogen phosphate and 170 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0022] (III) Add papain to 6000 U / g and flavor protease to 3000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 42 degrees Celsius for 8 hours, and inactivate at 85 degrees Celsius;

[0023] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.

Embodiment 2

[0025] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0026] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.2 times the weight of water;

[0027] (II) Add 20 parts by weight of tartaric acid, 55 parts by weight of disodium hydrogen phosphate and 100 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0028] (III) Add papain to 12000 U / g and flavor protease to 4000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 40 degrees Celsius for 12 hours, and inactivate at 85 degrees Celsius for 30 minutes;

[0029] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.

Embodiment 3

[0031] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0032] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.0 times the weight of water;

[0033] (II) Add 40 parts by weight of tartaric acid, 35 parts by weight of disodium hydrogen phosphate and 200 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0034] (III) Add papain to 4000 U / g and flavor protease to 2000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 45 degrees Celsius for 12 hours, and inactivate at 90 degrees Celsius for 30 minutes;

[0035] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.

technical field

[0001] The invention relates to the preparation of seasoning, in particular to a production method of seafood sauce. 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. In terms of technical means, most of them are natural seasonings, such as: salt, soybean oil, sugar, star anise; nowadays, Chinese people often use compound seasonings, such as monosodium glutamate, chicken essence, and chicken powder. But all existing seasonings have the shortcomings of single taste and few nutritional components.

[0003] At present, domestic low-value fish and shrimp are mainly used as feed and other products. These aquatic products have not been fully utilized and even caused environmental pollution. Although the price of low-value aquatic products is far lower than that of medium and high-end economic aquatic products, its nutritional value is not inferior. A...

Examples

Embodiment 1

[0019] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0020] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.5 times the weight of water;

[0021] (II) Add 30 parts by weight of tartaric acid, 45 parts by weight of disodium hydrogen phosphate and 170 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0022] (III) Add papain to 6000 U / g and flavor protease to 3000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 42 degrees Celsius for 8 hours, and inactivate at 85 degrees Celsius;

[0023] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.

Embodiment 2

[0025] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0026] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.2 times the weight of water;

[0027] (II) Add 20 parts by weight of tartaric acid, 55 parts by weight of disodium hydrogen phosphate and 100 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0028] (III) Add papain to 12000 U / g and flavor protease to 4000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 40 degrees Celsius for 12 hours, and inactivate at 85 degrees Celsius for 30 minutes;

[0029] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.

Embodiment 3

[0031] A kind of production method of seafood seasoning sauce, it goes through the following steps:

[0032] (I) Pretreatment of seafood: remove shellfish shells and obviously rotten parts of seafood, and crush seafood into 5-10 mm sized particles, and mix with 1.0 times the weight of water;

[0033] (II) Add 40 parts by weight of tartaric acid, 35 parts by weight of disodium hydrogen phosphate and 200 parts by weight of ethanol in the seafood mixture of step I of 10000 parts by weight;

[0034] (III) Add papain to 4000 U / g and flavor protease to 2000 U / g to the seafood mixture in step II, and perform enzymatic hydrolysis at 45 degrees Celsius for 12 hours, and inactivate at 90 degrees Celsius for 30 minutes;

[0035] (IV) Filtrating the enzymatic hydrolysis mixture obtained in step III, and taking the clear liquid to obtain seafood sauce.