A kind of seafood flavor sauce and preparation method thereof

Abstract

The present application relates to a seafood flavor sauce and a preparation method thereof, which is mainly made of the following raw materials: based on 400 parts by weight of seafood flavor sauce, 15 to 25 parts by weight of garlic, 27 to 37 parts by weight of onion, 11 to 21 parts by weight of soybean paste, 15 to 25 parts by weight of shrimp head protein hydrolyzate, 2 to 6 parts by weight of shrimp shell powder, 23 to 33 parts by weight of shrimp meat concentrate, 35 to 45 parts by weight of oyster concentrate, 7 to 17 parts by weight of white sugar, 3 to 13 parts by weight of edible salt, 2 to 6 parts by weight of oyster sauce, 67 to 77 parts by weight of dried shiitake mushrooms, and 1.52 to 3.52 parts by weight of Chinese herbal medicine bags. The preparation method is as follows: (1) preparation of shrimp raw materials; (2) preparation of oyster concentrate, (3) preparation of red oil, (4) preparation of dry fried shiitake mushroom particles, and (5) boiling. The seafood flavor sauce of the present application has the characteristics of no fishy smell, strong umami taste, rich taste, and high safety and stability.

Description

Technical Field

[0001] The present application relates to the technical field of compound seasonings, and in particular to a seafood flavor sauce and a preparation method thereof. Background Art

[0002] As the pace of modern urban life accelerates, a lot of stay-at-home economy and lazy economy have emerged. More young consumers prefer fast food and simple meals, and at the same time pay more attention to nutrition and health. Products that are mixed with staple foods, such as rice sauce, are also very popular among young people.

[0003] Patent document with publication number CN106418442A provides a method for preparing fish rice sauce, which is to remove the head, tail and internal organs of fresh marine fish, then steam and squeeze to obtain fish powder and fish juice, and then stir-fry with filamentous gluten and mixed seasonings; the patent removes oil and concentrates the fish juice, removes the easily oxidized fish oil, effectively reduces the fishy smell of the fish, and increases the freshness of the product.

[0004] Publication No. CN112931848A provides a method for preparing a sturgeon cartilage rice sauce. The technology uses a composite protease and a lipase to remove the residual meat on the spine of the sturgeon cartilage, the hard bones on the surface of the fish head and the fish meat, takes out the cartilage, steams, filters and then dices it to obtain sturgeon cartilage cubes; steam explosion and high-pressure reactor are used to liquefy the fish bones to prepare fish bone stock, and the fish bone stock is fried together with auxiliary materials such as fermented black beans, onions, chives, garlic and the like in a certain proportion to obtain the sturgeon cartilage rice sauce.

[0005] Publication number CN112704214A provides a hericium erinaceus rice sauce and a preparation method thereof. The technology uses high-quality hericium erinaceus as raw material, supplemented with mushrooms such as shiitake mushrooms and black fungus to prepare a rice sauce that is delicious, nutritionally balanced, and helps regulate gastrointestinal function when consumed for a long time.

[0006] In the prior art, research on rice sauce mainly focuses on fish, mushrooms, etc. Rice sauce products have a single taste and contain a large amount of food additives. Excessive consumption will lead to malnutrition and affect body functions. Therefore, it is urgent to develop a rice sauce with rich taste, safety and health. Summary of the invention

[0007] In order to solve the problem that existing rice sauce products have a single variety and taste and meet the nutritional and healthy needs of young people, the present application provides a seafood flavor sauce and a preparation method thereof.

[0008] This application is implemented as follows:

[0009] In a first aspect, the present application provides a seafood flavor sauce, comprising the following ingredients:

[0010] 15-25 parts by weight of garlic, 27-37 parts by weight of onion, 11-21 parts by weight of soybean paste, 15-25 parts by weight of shrimp head protein hydrolyzate, 2-6 parts by weight of shrimp shell powder, 23-33 parts by weight of shrimp meat concentrate, 35-45 parts by weight of oyster concentrate, 7-17 parts by weight of white sugar, 3-13 parts by weight of edible salt, 2-6 parts by weight of oyster sauce, 67-77 parts by weight of dried shiitake mushrooms, and 1.52-3.52 parts by weight of Chinese herbal medicine bag.

[0011] Preferably, the Chinese herbal medicine package comprises dried tangerine peel, bay leaf, cinnamon, star anise, fennel, and amomum villosum; more preferably, the Chinese herbal medicine package comprises 0.5-1 weight part of dried tangerine peel, 0.2-0.6 weight part of bay leaf, 0.2-0.6 weight part of cinnamon, 0.1-0.6 weight part of star anise, 0.1-0.3 weight part of fennel, and 0.1-0.3 weight part of amomum villosum; most preferably, the Chinese herbal medicine package comprises 0.8 weight part of dried tangerine peel, 0.4 weight part of bay leaf, 0.4 weight part of cinnamon, 0.32 weight part of star anise, 0.2 weight part of fennel, and 0.2 weight part of amomum villosum.

[0012] In a second aspect, the present application provides a method for preparing a seafood flavor sauce, comprising the following steps:

[0013] (1) Preparation of shrimp raw materials:

[0014] After removing the shrimp tail and internal organs, separate the shrimp head, shrimp shell and shrimp meat to obtain the shrimp head, shrimp shell and shrimp meat respectively;

[0015] The shrimp heads are beaten and then enzymatically hydrolyzed at a constant temperature by adding lemon juice to obtain a shrimp head protein hydrolyzate;

[0016] The shrimp shells are ground and dried to obtain shrimp shell powder;

[0017] The shrimp meat is enzymatically hydrolyzed and concentrated to obtain a shrimp meat concentrate;

[0018] (2) Preparation of oyster concentrate:

[0019] The oysters are shelled to obtain oyster meat, and the oyster meat is hydrolyzed and concentrated with ginger juice to obtain oyster meat concentrate;

[0020] (3) Preparation of red oil:

[0021] Rapeseed oil and salad oil are heated, and then compound spices are added and boiled to obtain red oil;

[0022] (4) Preparation of Deep-Fried Mushroom Granules:

[0023] The mushrooms are rehydrated and diced to obtain mushroom particles, and the mushroom particles are boiled in red oil to obtain dry-fried mushroom particles;

[0024] (5) Cooking:

[0025] Onion, garlic, dry fried mushroom pieces, soybean paste, oyster sauce, shrimp head protein hydrolyzate, shrimp shell powder, shrimp meat concentrate, oyster meat concentrate, Chinese herbal medicine bag, edible salt and white sugar are put into red oil in proportion to boil to obtain seafood flavor sauce.

[0026] Furthermore, the shrimp head protein hydrolysate in step (1) is prepared according to the following method: after collecting the shrimp heads, pure water is added according to the material-liquid ratio (2-4) and then pulped, and the pH is adjusted to 6.8-7.2, and then 50% lemon juice and 2000U / g neutral protease are added in sequence, and the mixture is placed at 55°C for constant temperature hydrolysis for (3.5-4.5) hours, and then the enzyme is inactivated in a boiling water bath for 10 minutes, and the mixture is cooled and centrifuged at 5000r / min for 20 minutes, and the supernatant is taken, which is the shrimp head protein hydrolysate;

[0027] Furthermore, the shrimp shell powder in step (1) is prepared by the following method: after collecting the shrimp shells, water is added for grinding and filtering, the filtered shrimp shell powder residue is placed under a vacuum of 0.09 MPa, dried at 90-95° C. until the moisture content is less than 10%, and then passed through a 30-mesh sieve to prepare the shrimp shell powder.

[0028] Furthermore, the shrimp meat concentrate in step (1) is prepared according to the following method: weigh a certain amount of shrimp meat, add pure water at a material-liquid ratio of 1:(2-4) and homogenize, adjust to the optimal pH, add 1000U / g of acid protease, place at 45°C for stirring and enzymolysis for (2.5-3.5)h, inactivate the enzyme in a boiling water bath for 10min, cool and centrifuge at 5000r / min for 20min, and take the supernatant, which is the shrimp meat concentrate.

[0029] Preferably, the shrimp in step (1) is prawn, red shrimp, green shrimp, grass shrimp or prawn; more preferably prawn.

[0030] Preferably, the lemon juice in step (1) is prepared by washing and slicing the lemons, squeezing the juice, filtering out the pulp, and quickly putting the juice into bottles, sealing them, and refrigerating them for later use.

[0031] Shrimp head hydrolyzed protein is a high-quality protein resource. The main components of protein hydrolyzate are amino acids, small molecule peptides and flavor nucleotides, etc. However, since shrimp heads often produce a heavy bitter smell during the hydrolysis process, their application in the food field is limited. Lemons are rich in polyphenols, lemon essential oils, flavonoids, citric acid, vitamin C and microorganism E, and have strong antioxidant capacity. In addition, lemons also have a pleasant flavor. The present invention applies lemon juice to the deodorization treatment of shrimp head protein liquid for the first time. The addition of lemon juice effectively suppresses the bitter smell and peculiar smell in the shrimp heads, increases the characteristic fragrance of lemon juice, and improves the utilization value of shrimp head by-products.

[0032] Furthermore, the oyster concentrate in step (2) is prepared by the following method: weigh a certain amount of oyster meat, add pure water at a solid-liquid ratio of 1: (2-4) and homogenize, adjust to the optimal pH, then add 2% ginger juice and 1000U / g acid protease in sequence, place at 45°C for stirring and enzymolysis (2.5-3.5)h, inactivate the enzyme in a boiling water bath for 10min, cool and centrifuge at 5000r / min for 20min, and take the supernatant, which is the oyster concentrate.

[0033] Preferably, the ginger juice is prepared in step (2): the ginger is washed and sliced, pure water is added at a material-water ratio of 1:0.5 to make a pulp, and the ginger juice is obtained after filtering.

[0034] Oysters are delicious and nutritious. They are currently widely used to obtain bioactive peptides with different functional activities. However, due to lipid oxidation and protein degradation of oysters during enzymatic hydrolysis, the fishy and bitter taste of oyster hydrolysates increases and the flavor deteriorates. After homogenization, the muscle tissue of oysters is mechanically damaged, and the unsaturated fatty acids are exposed to the air. After proteolysis, the texture of oysters becomes loose, resulting in an increase in the contact area between fat and oxygen in the air, which intensifies oxidative cracking. At the same time, amino acids, a product of protein hydrolysis, coexist with fat oxidation products, which strengthens the rancidity and causes the color, aroma and taste of oyster hydrolysates to deteriorate. Ginger is the most commonly used spice seasoning to remove the fishy smell of meat. Its extract has multiple physiological activities such as antioxidant and lipid-lowering. In addition, it also contains ginger essential oil, which can not only contribute to a pleasant flavor, but also cover up bad flavors. The present invention applies ginger juice to the preparation of oyster enzymatic hydrolysate, which not only does not affect the enzymatic hydrolysis efficiency of oysters, but also its antioxidant components can inhibit the oxidation of unsaturated fatty acids, reduce the generation of unpleasant odors such as fishy and bitter tastes and rancid smells, and can also add new pleasant flavors such as grassy fragrance and sweet fragrance to the ginger juice. In addition, the shrimp heads and oysters treated with enzymatic hydrolysis will produce a variety of active peptide substances, among which the oyster enzymatic hydrolysate contains rich biologically active substances such as amino acids, oyster polysaccharides and oyster polypeptides, which have a positive effect on regulating immunity and anti-oxidation.

[0035] Furthermore, the red oil in step (3) is prepared by the following method: rapeseed oil and salad oil are placed in a wok and heated to (175-185)°C, and tangerine peel, bay leaves, lemongrass, cinnamon, star anise and other spices are placed in the hot oil and boiled for 12-15 minutes, and then the red oil is obtained.

[0036] Preferably, in step (3), the mass ratio of rapeseed oil to salad oil is (83-93):(35-45); more preferably, the ratio of rapeseed oil to salad oil is 88:40.

[0037] Preferably, the composite spices in step (3) are: 2-6 parts by weight of dried tangerine peel, 1.4-3.4 parts by weight of bay leaves, 1.4-3.4 parts by weight of citronella, 1.4-3.4 parts by weight of cinnamon, and 1.4-3.4 parts by weight of star anise; more preferably, the composite spices in step (3) are: 4 parts by weight of dried tangerine peel, 2.4 parts by weight of bay leaves, 2.4 parts by weight of citronella, 2.4 parts by weight of cinnamon, and 2.4 parts by weight of star anise.

[0038] Furthermore, step (4) is prepared as follows: when the temperature of the red oil rises to 120°C, add the mushrooms and continue to boil until the excess water in the mushrooms evaporates and the oil temperature continues to rise to 105°C, then remove and control the oil.

[0039] Preferably, the mushroom particles in step (4) are prepared according to the following method: select dried mushrooms that are free of mold, insect damage, and odor, wash them with running water, soak them in 40° C. pure water for 180 minutes to rehydrate them, drain them, cut them into 1 cubic centimeter uniform mushroom particles, and set them aside.

[0040] Furthermore, step (5) is prepared according to the following method: when the red oil is heated to 120°C, diced onions are added and continued to be boiled. After the excess water in the diced onions evaporates, the oil temperature continues to rise to 115°C, garlic granules are added and continued to be boiled. After the garlic turns golden yellow and the excess water evaporates, the oil temperature continues to rise to 103°C, fried mushroom granules, soybean paste, oyster sauce, shrimp head protein hydrolyzate, shrimp shell powder, shrimp meat concentrate and oyster concentrate are added in sequence and boiled at 95-98°C for 20 minutes, the Chinese herbal medicine bag is continued to be added, mixed evenly, boiled at 120°C for 3-5 minutes, and edible salt and white sugar are added and boiled to dissolve, thereby obtaining seafood flavor sauce.

[0041] Preferably, the diced onion in step (5) is fresh onions that are selected and cut into onion granules with a diameter of 0.5-0.8 mm.

[0042] Preferably, the soybean paste in step (5) needs to be passed through a colloid mill once.

[0043] Preferably, the garlic in step (5) is garlic granules obtained by cutting fresh garlic granules into granules with a diameter of 0.5-0.8 mm.

[0044] This application has the following beneficial effects:

[0045] 1. The present invention combines biological enzymolysis technology with traditional sauce making technology, maximizes the added value and nutritional value of shrimps and oysters, removes fishy substances and increases the freshness of the product; and uses Chinese herbal medicine bags to fully stimulate the flavor of the seafood sauce. The seafood sauce produced in this way has a rich taste, does not contain any preservatives, has good safety and stability, effectively improves the added value of the product, and enriches the variety of rice sauce products.

[0046] 2. The present invention prepares red oil by boiling salad oil and rapeseed oil in different proportions and adding a variety of spices. The prepared red oil has attractive color and flavor, enriches the single flavor of salad oil, and alleviates the pungent and irritating smell of rapeseed oil produced by glucosinolate degradation products. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 The process flow chart of the present invention is

[0048] Figure 2 The effect of lemon juice treatment on the deodorization of shrimp head protein hydrolysate

[0049] Figure 3 The effect of ginger juice treatment on the deodorization of oyster enzymatic hydrolysate DETAILED DESCRIPTION

[0050] To make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0051] Example 1

[0052] The raw materials of the seafood flavor sauce described in this embodiment are: 15kg of garlic, 27kg of onion, 11kg of soybean paste, 15kg of shrimp head protein hydrolyzate, 2kg of prawn shell powder, 23kg of prawn meat concentrate, 35kg of oyster concentrate, 7kg of white sugar, 3kg of edible salt, 2kg of oyster sauce, 67kg of dried shiitake mushrooms, 83kg of rapeseed oil, 35kg of salad oil, 2kg of tangerine peel, 1.4kg of bay leaf, 1.4kg of lemongrass, 1.4kg of cinnamon, 1.4kg of star anise, and 1.52kg of Chinese herbal medicine bag.

[0053] The preparation method is as follows:

[0054] (1) Preparation of shrimp raw materials

[0055] Shrimp processing: After removing the tail and internal organs, separate the shrimp head, shrimp shell and shrimp meat;

[0056] After the shrimp heads are collected, pure water is added at a material-liquid ratio of 1:3 and then pulped, and the pH is adjusted to 7.0 with edible baking soda water and edible white vinegar, and then 50% lemon juice and 2000U / g neutral protease are added in sequence, and the mixture is placed at a constant temperature of 55°C for 4 hours for hydrolysis, and then the enzyme is inactivated in a boiling water bath for 10 minutes, and then cooled and centrifuged at 5000r / min for 20 minutes, and the supernatant is taken, which is the shrimp head protein hydrolyzate;

[0057] After the shrimp shells are collected, water is added to grind and filter, and the filtered shrimp shell powder residue is placed under a vacuum of 0.09 MPa, dried at 90-95° C. until the moisture content is less than 10%, and then passed through a 30-mesh sieve to prepare shrimp shell powder;

[0058] Preparation of shrimp meat concentrate: weigh a certain amount of shrimp meat, add pure water at a material-liquid ratio of 1:3 and homogenize, adjust to the optimal pH with edible baking soda water and edible white vinegar, add 1000U / g acid protease, place it at 45℃ and stir for enzymolysis for 3h, inactivate the enzyme in boiling water bath for 10min, cool it and centrifuge it at 5000r / min for 20min, and take the supernatant, which is the shrimp meat concentrate.

[0059] (2) Preparation of oyster concentrate

[0060] Weigh a certain amount of oyster meat, add pure water at a solid-liquid ratio of 1:3 and homogenize, adjust to the optimal pH with edible baking soda water and edible white vinegar, then add 2% ginger juice and 1000U / g acid protease in sequence, place at 45℃ with stirring for 3h, inactivate the enzyme in a boiling water bath for 10min, cool and centrifuge at 5000r / min for 20min, and take the supernatant, which is the oyster concentrate.

[0061] (3) Preparation of red oil

[0062] Put rapeseed oil and salad oil in a wok and heat to 180℃. Put tangerine peel, bay leaves, lemongrass, cinnamon and star anise spices into the hot oil and boil for 13 minutes. You can get pure red oil.

[0063] (4) Preparation of Deep-Fried Mushroom Granules

[0064] Pretreatment of shiitake mushrooms: Choose dried shiitake mushrooms that are free of mold, insect bites, and odor. Wash them in running water and soak them in 40℃ pure water for 180 minutes. Drain and cut into 1 cubic centimeter uniform mushroom pieces for later use.

[0065] When the temperature of the clean red oil rises to 120℃, add the mushrooms and continue to simmer until the excess water in the mushrooms evaporates and the oil temperature continues to rise to 105℃. Then remove from the oil and control the oil.

[0066] (5) Cooking

[0067] Chop the onion into particles with a diameter of 0.5-0.8 mm to make onion granules.

[0068] Chop the garlic into particles with a diameter of 0.5-0.8 mm to make garlic granules.

[0069] Soybean paste: Pass the soybean paste through a colloid mill.

[0070] Preparation of Chinese herbal medicine bag: Grind 0.8kg of dried tangerine peel, 0.4kg of bay leaves, 0.4kg of cinnamon, 0.32kg of star anise, 0.2kg of fennel and 0.2kg of grass fruit into powder, put into the bag and set aside.

[0071] When the temperature of the clean red oil rises to 120℃, add diced onion into the pot and continue to simmer. After the excess water in the diced onion evaporates, the oil temperature continues to rise to 115℃. Add garlic granules and continue to simmer. After the garlic turns golden yellow and the excess water evaporates, the oil temperature continues to rise to 103℃. Then add fried shiitake mushrooms, soybean paste, oyster sauce, shrimp head protein hydrolyzate, shrimp shell powder, shrimp meat concentrate and oyster meat concentrate in turn and simmer at 95-98℃ for 20 minutes. Continue to add a bag of Chinese herbal medicine, mix evenly, simmer at 120℃ for 3 minutes, add salt and sugar and simmer until dissolved, then it can be served.

[0072] (6) Filling: Temperature: ≥75℃ hot filling.

[0073] (7) Cooling and packing: Place in turnover baskets, cool naturally, and pack.

[0074] Example 2

[0075] The difference from Example 1 is only the different raw material ratios, which are: 20 kg garlic, 22 kg onion, 16 kg soybean paste, 20 kg shrimp head protein hydrolyzate, 4 kg prawn shell powder, 28 kg prawn meat concentrate, 40 kg oyster concentrate, 12 kg white sugar, 8 kg edible salt, 4 kg oyster sauce, 72 kg dried shiitake mushrooms, 88 kg rapeseed oil, 40 kg salad oil, 4 kg tangerine peel, 2.4 kg bay leaf, 2.4 kg lemongrass, 2.4 kg cinnamon, 2.4 kg star anise, and 2.52 kg Chinese herbal medicine bag.

[0076] Example 3

[0077] The difference from Example 1 is only the different raw material ratios, which are: 25 kg garlic, 37 kg onion, 21 kg soybean paste, 25 kg shrimp head protein hydrolyzate, 6 kg prawn shell powder, 33 kg prawn meat concentrate, 45 kg oyster concentrate, 17 kg white sugar, 13 kg edible salt, 6 kg oyster sauce, 77 kg dried shiitake mushrooms, 93 kg rapeseed oil, 45 kg salad oil, 6 kg tangerine peel, 3.4 kg bay leaf, 3.4 kg lemongrass, 3.4 kg cinnamon, 3.4 kg star anise, and 3.52 kg Chinese herbal medicine bag.

[0078] Experimental methods

[0079] 1. Deodorization effect of shrimp head protein hydrolysate

[0080] Based on the fishy taste value, bitterness value and shrimp taste value, the sensory evaluation of the deodorization effect of shrimp head protein hydrolysate was carried out. The tasters were composed of 10 professional sensory tasters, who scored according to the scoring criteria in Table 1 and took the average value. The results are as follows Figure 2 shown.

[0081] Table 1 Sensory evaluation of shrimp head protein hydrolysate

[0082]

[0083] 2. The deodorization effect of oyster enzymatic hydrolysate

[0084] The independent method in the international standard ISO 6564-1985 "Sensory Analysis Methodology - Flavor Profile Test" was adopted, with shellfish aroma, grassy flavor, fruity aroma, rancid smell, and fishy smell as descriptors. The intensity of each odor was ranked from weak to strong on a scale of 0 to 5, and the sensory evaluation of the deodorization effect of oyster enzymatic hydrolysate was conducted.

[0085] Sensory evaluation method: 10 professionally trained sensory tasters (5 men and 5 women) were selected to form an evaluation panel to smell and evaluate the oyster hydrolysate with and without ginger juice, and the average score of the samples was used as the final result. Figure 3 .

[0086] 3 Sensory evaluation of seafood flavor sauce

[0087] Sensory evaluation method: 20 professionally trained sensory tasters were invited to form an evaluation team to perform sensory evaluation on the seafood flavor sauce samples prepared in Examples 1-3, and a random seafood flavor sauce on the market was selected as a control group to perform sensory evaluation on the products from the perspectives of color, smell, taste, and state. The corresponding scores for each part of the evaluation were: 20 points for color, 20 points for smell, 30 points for taste, and 30 points for state. The evaluation criteria are shown in Table 2. The sensory evaluation results are shown in Table 3.

[0088] Table 2 Sensory evaluation of seafood flavor sauce

[0089]

[0090] Table 3 Sensory evaluation results of seafood flavor sauce

[0091]

[0092] Depend on Figure 2 It can be seen that the fishy smell and bitterness of the shrimp head protein hydrolysate treated with lemon juice for enzymatic hydrolysis were significantly improved, with a sensory score of above 6.2, while the shrimp head protein hydrolysate without the addition of lemon juice for enzymatic hydrolysis had a strong fishy smell and was very bitter, with a lower sensory score. The shrimp flavor of the two was relatively strong, with no obvious difference.

[0093] Depend on Figure 3 It can be seen that the fishy and rancid smells of oyster hydrolysate are more prominent, followed by the grassy smell. These three smells are the main flavors that cause the fishy and bitter taste of oyster hydrolysate to increase and the flavor to deteriorate. After the ginger juice and enzyme preparation are added, the fishy, ​​rancid and grassy smells of the oyster hydrolysate are significantly reduced, and the fruity smell is more prominent, which may be related to the grassy fragrance and sweetness in the ginger juice.

[0094] As can be seen from Table 3, the seafood flavor sauce prepared in Examples 1-3 is dark brown in color, the surface oil is transparent, the state is moderately viscous, the sauce is evenly distributed, has a more obvious seafood sauce aroma, a strong aroma, a delicious taste, and a high sensory score; the sauce of the control group is brown in color, the surface is relatively transparent, the oil is layered, has a seafood sauce aroma, but the taste is not strong, has a slightly fishy and bitter taste, and the sensory evaluation is low.

Claims

1. A method for preparing a seafood flavor sauce, characterized in that: The invention is prepared from the following raw materials: 15-25 parts by weight of garlic, 27-37 parts by weight of onion, 11-21 parts by weight of soybean paste, 15-25 parts by weight of shrimp head protein hydrolyzate, 2-6 parts by weight of shrimp shell powder, 23-33 parts by weight of shrimp meat concentrate, 35-45 parts by weight of oyster concentrate, 7-17 parts by weight of white sugar, 3-13 parts by weight of edible salt, 2-6 parts by weight of oyster sauce, 67-77 parts by weight of dried shiitake mushrooms and 1.52-3.52 parts by weight of Chinese herbal medicine bag; The Chinese herbal medicine package comprises 0.5-1 parts by weight of dried tangerine peel, 0.2-0.6 parts by weight of bay leaves, 0.2-0.6 parts by weight of cinnamon bark, 0.1-0.6 parts by weight of star anise, 0.1-0.3 parts by weight of fennel, and 0.1-0.3 parts by weight of tsaoko; The method for preparing the seafood flavor sauce comprises the following steps: (1) Preparation of shrimp raw materials: After removing the shrimp tail and internal organs, separate the shrimp head, shrimp shell and shrimp meat to obtain the shrimp head, shrimp shell and shrimp meat respectively; After collecting the shrimp heads, pure water is added according to the material-liquid ratio of 1:2-4, and then the mixture is pulped and adjusted to pH 6.8-7.

2. Then, 50% lemon juice and 2000U / g neutral protease are added in sequence, and the mixture is placed at 55°C for constant temperature hydrolysis for 3.5-4.5h, and then the enzyme is inactivated in a boiling water bath for 10min. The mixture is cooled and centrifuged at 5000r / min for 20min, and the supernatant is taken, which is the shrimp head protein hydrolyzate; After the shrimp shells are collected, water is added to grind and filter, and the filtered shrimp shell powder residue is placed under a vacuum of 0.09 MPa, dried at 90-95° C. until the moisture content is less than 10%, and then passed through a 30-mesh sieve to prepare shrimp shell powder; Weigh a certain amount of shrimp meat, add pure water at a material-liquid ratio of 1:2-4, homogenize, adjust to the optimal pH, add 1000U / g of acid protease, place at 45℃ for stirring and enzymolysis for 2.5-3.5h, inactivate the enzyme in boiling water for 10min, cool and centrifuge at 5000r / min for 20min, and take the supernatant, which is the shrimp meat concentrate; (2) Preparation of oyster concentrate: oysters are shelled to obtain oyster meat, a certain amount of oyster meat is weighed, pure water is added at a solid-liquid ratio of 1:2-4, and then the mixture is homogenized, adjusted to an optimal pH, and then 2% by mass of ginger juice and 1000 U / g of acid protease are added in sequence, and the mixture is stirred at 45°C for enzymatic hydrolysis for 2.5-3.5 hours, and then the enzyme is inactivated in a boiling water bath for 10 minutes, cooled, and centrifuged at 5000 r / min for 20 minutes, and the supernatant is taken, which is the oyster concentrate; (3) Preparation of red oil: Place rapeseed oil and salad oil in a wok and heat to 175-185° C., put the composite spices into the hot oil and boil for 12-15 minutes, then remove and obtain red oil; The mass ratio of rapeseed oil to salad oil is 83-93:35-45; the composite spice is: 2-6 parts by weight of dried tangerine peel, 1.4-3.4 parts by weight of bay leaf, 1.4-3.4 parts by weight of lemongrass, 1.4-3.4 parts by weight of cinnamon bark, and 1.4-3.4 parts by weight of star anise; (4) Preparation of deep-fried mushroom granules: rehydrate and dice dried mushrooms to obtain mushroom granules, and boil the mushroom granules in red oil to obtain deep-fried mushroom granules; (5) Boiling: onion, garlic, deep-fried mushroom pieces, soybean paste, oyster sauce, shrimp head protein hydrolyzate, shrimp shell powder, shrimp meat concentrate, oyster meat concentrate, Chinese herbal medicine bag, edible salt and white sugar are placed in red oil in appropriate proportions and boiled to obtain a seafood flavor sauce.

2. The method for preparing seafood flavor sauce according to claim 1, characterized in that: The step (4) is prepared according to the following method: when the temperature of the red oil rises to 120° C., add the mushrooms and continue to boil until the excess water in the mushrooms evaporates and the oil temperature continues to rise to 105° C., then remove and control the oil.

3. The method for preparing the seafood flavor sauce according to any one of claims 1 or 2, characterized in that: The step (5) is prepared according to the following method: when the red oil is heated to 120°C, diced onions are added and continued to be boiled. After the excess water in the diced onions evaporates, the oil temperature is continuously raised to 115°C. Garlic granules are added and continued to be boiled. After the garlic turns golden yellow and the excess water evaporates, the oil temperature is continuously raised to 103°C. Then, fried mushroom granules, soybean paste, oyster sauce, shrimp head protein hydrolyzate, shrimp shell powder, shrimp meat concentrate and oyster concentrate are added in sequence and kept warm and boiled at 95-98°C for 20 minutes. The Chinese herbal medicine bag is continuously added, mixed evenly, boiled at 120°C for 3-5 minutes, and edible salt and white sugar are added and boiled to dissolve, thereby obtaining seafood flavor sauce.

4. A seafood flavor sauce, characterized in that: The seafood flavor sauce is prepared by the preparation method of any one of claims 1 to 3.

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