A system for stewing seafood sauce and preparation process thereof

Abstract

The invention discloses a system and a preparation process for stewing seafood sauce, and belongs to the technical field of food processing. The system for stewing seafood sauce provided by the invention comprises a first production line, a second production line and a third production line. The preparation process for stewing seafood sauce provided by the invention comprises the following steps: raw material cleaning, drying, shearing and crushing, pressing into cakes, frying, cooling, enzymolysis, filtering, evaporation and concentration, and mixing with refined extracts of fish oil and shrimp oil and seasonings, which solves the problem of heavy fishy smell and bitter taste in the prior art, and obtains seafood sauce with strong seafood flavor, natural, sweet and aftertaste, and the addition of shrimp oil and fish oil makes the seafood sauce more nutritious on the basis of freshness and seasoning.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a system for stewing seafood sauce and a preparation process thereof. Background Art

[0002] The history of seafood sauces can be traced back to ancient times, when people began to try to use salt, spices and other ingredients to marinate and make sauces in order to preserve the delicious taste of seafood. As time goes by, the production process is constantly improved and perfected, and the types of seafood sauces are becoming more and more abundant. In the past, seafood sauces were usually made by traditional manual methods, with a small production scale, and the quality and taste also varied depending on the experience and skills of the producers. With the development of the food industry, the production of seafood sauces urgently needs to shift to large-scale, standardized and automated production. In addition, with the improvement of people's living standards and the increasing attention to food safety issues, the production of seafood sauces not only focuses on preserving the original flavor of seafood, but also pays more attention to nutritional balance and health needs. The production process of seafood sauces has also been subject to stricter supervision and testing. Production companies need to follow a series of quality standards and specifications to ensure the safety, hygiene and stable quality of their products. For example, CN113647606B discloses a protein-rich seafood sauce and a preparation method thereof, wherein the miscellaneous fish are washed, marinated and fermented for at least 48 hours, boiled, and then enzymatically hydrolyzed to obtain the seafood sauce. However, the seafood sauce obtained by the boiling method has a strong fishy smell and a bitter taste. Therefore, a new system and preparation process for seafood sauce still need to be developed. Summary of the invention

[0003] In order to overcome the shortcomings of the above-mentioned prior art, the purpose of the present invention is to provide a system and a preparation process for stewing seafood sauce, so as to solve the problems of unstable production quality, heavy fishy smell and bitter taste in the prior art, and to prepare a seafood sauce with strong seafood flavor, natural, sweet and aftertaste.

[0004] The technical scheme for realizing the object of the present invention is as follows: a system for stewing seafood sauce, comprising a first production line, a second production line and a third production line, wherein the first production line comprises a first conveyor belt, a second conveyor belt, a third conveyor belt, a first cleaning device, a second cleaning device, a third cleaning device, a first drying device, a second drying device, a third drying device, a first crushing device, a second crushing device, a third crushing device, a weighing device, a cake-making device, a frying and cooling device, a first stewing device, and an evaporation and concentration device; the second production line comprises a fourth conveyor belt, a first cleaning device shared with the first production line, a first drying device and a first crushing device, a weighing device, a second stewing device, a purification device, and an evaporation and concentration device shared with the first production line; the third production line comprises a fifth conveyor belt, a third cleaning device shared with the first production line, a third drying device and a third crushing device, a weighing device, a third stewing device, a purification device shared with the second production line, and an evaporation and concentration device shared with the first production line; the conveyor belt, the cleaning device, the drying device and the crushing device are connected in sequence; the evaporation and concentration device is connected with the detection and control device and the canning device.

[0005] Preferably, the first simmering device, the second simmering device and the third simmering device are reaction kettles; the first simmering device is equipped with a vibrating net, the second simmering device is equipped with a liquid separation processing device, and the third simmering device is equipped with a filter press device.

[0006] Preferably, the cleaning device is a cleaning machine with ultrasonic cleaning function; the drying device is a multi-layer mesh belt dryer; the crushing device is a high-speed universal crusher; the cake-making device is a cake-forming machine; and the purification device is a reactor.

[0007] The present application also provides a preparation process of a stewed seafood sauce, which is prepared by the above-mentioned system for stewing seafood sauce.

[0008] In a specific embodiment, the preparation process of the simmered seafood sauce comprises the following steps:

[0009] (1) Pretreatment of raw materials: taking out frozen shrimp and red thread fish and thawing them, removing the head and internal organs of the red thread fish to obtain raw material 1, placing it on a first conveyor belt, soaking dried scallops to obtain raw material 2, placing it on a second conveyor belt, removing shrimp heads and shrimp shells to obtain shrimp meat to obtain raw material 3, placing it on a third conveyor belt; retaining the liver in the internal organs of the red thread fish as raw material 4, placing it on a fourth conveyor belt; and placing the shrimp heads and shrimp shells as raw material 5 on a fifth conveyor belt; and sequentially passing raw materials 1 to 5 through a cleaning device, a drying device, and a pulverizing device to perform ultrasonic cleaning, drying, shearing, and pulverization for later use;

[0010] (2) weighing raw materials 1 to 3, salt and edible oil according to a certain proportion, mixing them, stirring them evenly, forming them into cakes by a cake forming machine, and then transferring them to a heating plate of a frying and cooling device, heating them for 1 to 2 minutes, turning them over, heating them for another 1 to 2 minutes, and cooling them for 5 to 10 minutes;

[0011] (3) Weigh 100 parts by weight of the cake-like mixture obtained in step (2) and add it to a first simmering device, then add 80 to 110 parts by weight of purified water at a temperature of 90° C. or higher and boil it, while continuously removing the floating foam generated by boiling. After maintaining boiling for 2 to 4 minutes, control the temperature of the first simmering device to slowly cool to 50 to 60° C., add 1.5 to 4.5 parts by weight of flavor protease and papain, stir evenly, and simmer for enzymatic hydrolysis at 50 to 60° C. for 12 to 24 hours;

[0012] (4) The raw material 4 obtained in step (1) is sent to a second cooking device, purified water is added and stirred to obtain a suspension, flavor protease and papain equivalent to 1-2% of the mass of the raw material 4 are added, the temperature is controlled at 50-60° C., the pH is 7-9, and the enzymatic hydrolysis is performed for 0.5-4 h, the suspension is separated, and the upper layer of oil ester is taken to obtain crude fish oil;

[0013] (5) The third cooking device is heated to 120-150° C., 50 parts by weight of the raw material 5 obtained in step (1) and 2.5-4 parts by weight of edible oil are put into the third cooking device and stirred evenly, and when the core temperature of the raw material reaches 110-140° C., the shrimp oil is pressed out using a filter press device, and the crude shrimp oil is collected;

[0014] (6) mixing the crude fish oil obtained in step (4) with the crude shrimp oil obtained in step (5), adding 1 to 5 parts of edible salt, washing 1 to 3 times with a 5 to 10% aqueous solution of citric acid, centrifuging or standing to obtain the upper layer of oil ester, adding 1 to 5 parts of baking soda to adjust the pH to 7 to 8, centrifuging and filtering, and then washing 1 to 3 times with a 75% ethanol aqueous solution to obtain a mixture of fish oil and shrimp oil;

[0015] (7) The simmered raw materials and the soup are separated by a vibrating net, and the soup is placed in an evaporator for evaporation and concentration. After the soup volume is concentrated to 20% to 25% of the original volume, the mixture of fish oil and shrimp oil obtained in step (6) and seasoning are added and stirred for 5 to 10 minutes, and then the reaction is stopped, and the soup is canned and sealed to obtain seafood sauce.

[0016] Preferably, the cryopreservation in step (1) is cryopreservation at a temperature below -18°C, the ultrasonic cleaning conditions are ultrasonic power of 200-300W, and ultrasonic treatment time of 10-20min; the drying is drying in a dryer with hot air at 100-120°C until the moisture content is 40-50%;

[0017] Preferably, in the step (2), the mass ratio of raw materials 1 to 3 is (4 to 6):1:(2 to 3), the cake is 6 to 10 mm thick and 30 to 100 mm in diameter, and the temperature of the heating plate of the frying and cooling device is 150° C. to 180° C.;

[0018] Preferably, the mass ratio of flavor protease to papain in step (3) and step (4) is 1:(2-3), and flavor protease and papain are added in 3 times, each time accounting for 0.5-1.5% of the total mass of raw materials 1-3;

[0019] Preferably, in step (4), the material-liquid ratio of the raw material 4 to the purified water is 1:(1-3), and the stirring rate in the step is 80-200 rpm;

[0020] Preferably, the pressure of the filter press in step (5) is controlled to be 0.05-0.1 Mpa, and the filter press is performed every 1-2 minutes, for 2-4 times;

[0021] Preferably, the evaporation concentration temperature of step (7) is 110-120° C.; the seasoning is 0-2.5 parts of edible salt, 3-5 parts by weight of monosodium glutamate, 5-10 parts by weight of edible glucose, 1-5 parts by weight of white sugar, 0.2-0.5 parts by weight of yeast extract, 0.01-0.03 parts by weight of disodium ribonucleotide, 0.3-0.5 parts by weight of caramel color, 2-5 parts by weight of maltodextrin, 0.3-0.5 parts by weight of citric acid, and 0.3-0.5 parts by weight of potassium sorbate.

[0022] It should be noted that the first conveyor belt and the fourth conveyor belt are adjacent to each other, and the third conveyor belt and the third conveyor belt are adjacent to each other, which is convenient for the placement and subsequent processing of raw materials. The first cleaning device, the first drying device and the first crushing device shared with the first production line in the second production line are used intermittently, and the third cleaning device, the third drying device and the third crushing device shared with the first production line in the third production line are also used intermittently, that is, raw materials 1 and raw materials 4 will not appear between the cleaning device, drying device and crushing device at the same time, and raw materials 3 and raw materials 5 will not appear between the cleaning device, drying device and crushing device at the same time.

[0023] The present application also protects a seafood sauce, which is prepared by the above-mentioned preparation process of stewing seafood sauce.

[0024] Beneficial Effects

[0025] The present invention provides a system for stewing seafood sauce, which has the following beneficial effects: (1) The three main raw materials for producing seafood sauce are arranged in different conveyor belts for automatic processing, which can avoid queuing and waiting of raw materials and shorten the time of the entire production process. In addition, the processing temperature and time of each raw material are different. Separate production lines can reduce mutual influence, cross contamination, odor contamination and other problems, and ensure the stability of seafood flavor. (2) The independence of the production line is conducive to the classification and processing of raw materials, convenient inventory management and quality monitoring and traceability. By rationally arranging the production line, the production space can be fully utilized.

[0026] The preparation process of stewed seafood sauce proposed in the present application has the following beneficial effects: (1) The cleaned red line fish, shrimp and scallops are dried and then sheared and crushed. Compared with the traditional direct crushing method, the meat is more firm and the taste is more mellow and rich, which greatly reduces the fishy smell of the seafood sauce during enzymatic hydrolysis and after the finished product, making the taste of the seafood sauce more mellow and rich. (2) The fish, shrimp and scallops are mixed and pressed into a cake form, fried, cooled and then enzymatically hydrolyzed, which can form a Maillard reaction on the surface of the cake, so that the seafood sauce after enzymatic hydrolysis has a unique flavor and aroma. (3) Shrimp heads, shrimp shells, fish livers and other scraps are fully utilized. The shrimp oil squeezed from shrimp heads and shrimp shells has a strong shrimp flavor and is rich in nutrients such as protein, amino acids, astaxanthin, etc. The fish oil extracted from fish livers contains Omega-3 fatty acids, which helps to lower the levels of triglycerides and cholesterol in the blood and reduce the risk of cardiovascular diseases. The present invention fully utilizes the flavor and nutrients of shrimp oil and fish oil, demulsifies by edible salt, elutes heavy metal ions and colloids by citric acid, and then uses baking soda to neutralize free fatty acids, further removing odors and heavy metal ions, so that the seafood sauce is more nutritious and safer in ingredients on the basis of enhancing the flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The schematic diagram of the integrated production line system for stewing seafood sauce is shown in the figure: 101-first conveyor belt, 102-second conveyor belt, 103-third conveyor belt, 104-fourth conveyor belt, 105-fifth conveyor belt, 201-first cleaning device, 202-second cleaning device, 203-third cleaning device, 301-first drying device, 302-second drying device, 303-third drying device, 401-first crushing device, 402-second crushing device, 403-third crushing device, 110-weighing device, 500-cake making device, 600-frying and cooling device, 701-first stewing device, 702-second stewing device, 703-third stewing device, 800-evaporation concentration device, 900-purification device, 120-detection and control device, 130-canning device;

[0028] Figure 2 A cluster heat map was drawn for the qualitative and quantitative analysis of the volatile headspace components in the seafood sauces of Examples 2 to 12 and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0031] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0032] In the description of the present invention, "several" means more than one, "many" means more than two, "greater than", "less than", "exceed", etc. are understood to exclude the number itself, and "above", "below", "within", etc. are understood to include the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing the technical features, and cannot be understood as indicating or implying the relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0034] In the examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified.

[0035] Raw material 1: Red thread fish with head and internal organs removed

[0036] Ingredients 2: Scallops

[0037] Raw material 3: Prawns with heads and shells removed

[0038] Raw material 4: Red thread fish liver

[0039] Raw material 5: Prawn heads and shells

[0040] Example 1

[0041] A system for simmering seafood sauce, comprising a first production line, a second production line and a third production line, such as Figure 1 As shown, the first production line is used to process raw materials 1 to 3, including a first conveyor belt 101, a second conveyor belt 102, a third conveyor belt 103, a first cleaning device 201, a second cleaning device 202, a third cleaning device 203, a first drying device 301, a second drying device 302, a third drying device 303, a first crushing device 401, a second crushing device 402, a third crushing device 403, a weighing device 110, a cake making device 500, a frying and cooling device 600, a first simmering device 701, and an evaporation and concentration device 800; the raw material 1 passes through the ...2, a first cleaning device 201, a second cleaning device 202, a third cleaning device 203, a first drying device 301, a second drying device 302, a third drying device 303, a first crushing device 401, a second crushing device 402, a third crushing device 403, a weighing device 110, a cake making device 500, a frying and cooling device 600, a first simmering device 701, and After passing through a conveyor belt 101, a first cleaning device 201, a first drying device 301, and a first crushing device 401, the raw materials are weighed by a weighing device 110 and enter a cake-making device 500, where they are mixed in proportion with raw materials 2 and 3 that have also passed through corresponding conveyor belts, cleaning devices, drying devices, and crushing devices, and then pressed into cakes. The cake-shaped seafood raw materials enter a frying and cooling device for frying so that the surface is quickly carbonized to produce a Maillard reaction, and then are cooled to prevent excessive loss of juice; the fried cake-shaped raw materials then enter a stewing device for enzymatic stewing, and are then concentrated by evaporation.

[0042] The second production line is used to process raw material 4, including a fourth conveyor belt 104, a first cleaning device 201 shared with the first production line, a first drying device 301 and a first crushing device 401, a weighing device 110, a second stewing device 702, a purification device 900, and an evaporation concentration device 800 shared with the first production line; wherein the first conveyor belt 101 and the fourth conveyor belt 104 are adjacent to each other, which is convenient for the processing and classification of raw materials, and the cleaning, drying and crushing of raw material 4 are separated from raw material 1. After cleaning, drying and crushing, the raw material 4 is weighed and then enters the second stewing device 702 for enzymatic hydrolysis and then liquid separation treatment to obtain crude fish oil.

[0043] The third production line is used to process raw material 5, including a fifth conveyor belt 105, a third cleaning device 203 shared with the first production line, a third drying device 303 and a third crushing device 403, a weighing device 110, a third simmering device 703, a purification device 900 shared with the second production line, and an evaporation concentration device 800 shared with the first production line; the third conveyor belt 103 is adjacent to the fifth conveyor belt 105, which is convenient for the processing and classification of raw materials. The cleaning, drying and crushing of raw material 5 are separated from raw material 3. After cleaning, drying and crushing, the raw material 5 enters the third simmering device 703 after being weighed for heating and filter pressing to obtain crude shrimp oil.

[0044] The crude fish oil and the crude shrimp oil enter the purification device 900 for further purification, and then enter the evaporation concentration device 800 to be mixed with the evaporated and concentrated seafood sauce, and then undergo high-temperature treatment to obtain the finished seafood sauce. After the finished seafood sauce is tested and qualified by the detection and control device 120, it is canned by the canning device 130 and packed into the warehouse.

[0045] Among them, the first simmering device, the second simmering device and the third simmering device are reactors; the first simmering device is equipped with a vibrating net, the second simmering device is equipped with a liquid separation device, and the third simmering device is equipped with a filter press. The first cleaning device, the second cleaning device and the third cleaning device are cleaning machines with ultrasonic cleaning functions; the first drying device, the second drying device and the third drying device are multi-layer mesh belt dryers; the first crushing device, the second crushing device and the third crushing device are high-speed universal crushers; the cake-making device is a cake-forming machine; and the purification device is a reactor.

[0046] Example 2

[0047] A preparation process for simmering seafood sauce comprises the following steps:

[0048] (1) Raw material pretreatment: shrimp and red thread fish frozen at -18°C or below are taken out and thawed, the head and viscera of the red thread fish are removed to obtain raw material 1, which is placed on a first conveyor belt, scallops are soaked to obtain raw material 2, which is placed on a second conveyor belt, shrimp heads and shells are removed to obtain shrimp meat to obtain raw material 3, which is placed on a third conveyor belt; the liver in the viscera of the red thread fish is retained as raw material 4, which is placed on a fourth conveyor belt; the shrimp heads and shells are obtained as raw material 5, which are placed on a fifth conveyor belt; raw materials 1 to 5 are respectively cleaned 3 times with ultrasonic pure water, with an ultrasonic power of 200 W and an ultrasonic treatment time of 10 min; then the raw materials are placed in a dryer and dried with hot air at 100°C to a moisture content of 40%, and sheared and crushed for standby use;

[0049] (2) Red line fish, dried scallops, and shrimps were weighed in a mass ratio of 4:1:2, mixed with 0.01 parts by weight of salt and 0.01 parts by weight of edible oil, stirred evenly, and formed into a cake with a thickness of 6 mm and a diameter of 100 mm by a cake forming machine, and then transferred to a heating plate at a temperature of 150° C. and heated for 1 minute, turned over and heated for another 1 minute, and cooled for 5 minutes;

[0050] (3) Weigh 100 parts by weight of the cake-like mixture obtained in step (2) and add it to a first simmering device, then add 80 parts by weight of purified water at a temperature of 90° C. or higher and boil it, and continuously remove the floating foam generated by boiling. After maintaining boiling for 2 minutes, control the temperature of the first simmering device to slowly cool down to 50° C., add 1.5 parts by weight of flavor protease and papain in a mass ratio of 1:2 three times, 0.5 parts by weight each time, stir evenly, and simmer for enzymatic hydrolysis at 50° C. for 12 hours;

[0051] (4) The raw material 4 obtained in step (1) is sent to a second simmering device, purified water is added and stirred to obtain a suspension, the material-liquid ratio of the raw material 4 to purified water is 1:1, the stirring rate is 80 rpm, flavor protease and papain equivalent to 1% of the mass of the raw material 2 are added, the mass ratio of flavor protease to papain is 1:2, the temperature is controlled at 50° C., the pH is 7, the enzymatic hydrolysis is performed for 0.5 h, the suspension is separated, and the upper layer of oil ester is taken to obtain crude fish oil;

[0052] (5) The third cooking device is heated to 120° C., 50 parts by weight of the raw material 5 obtained in step (1) and 2.5 parts by weight of edible oil are put into the third cooking device and stirred evenly, and when the core temperature of the raw material reaches 110° C., the shrimp oil is pressed out using the filter press device, wherein the pressure of the filter press device is controlled to be 0.05 MPa, and the filter press is performed every 1 minute. After 4 times of filter press, the crude shrimp oil is collected;

[0053] (6) mixing the crude fish oil obtained in step (4) with the crude shrimp oil obtained in step (5), adding 1 part of edible salt, washing three times with a 5% citric acid aqueous solution, centrifuging or standing to obtain the upper layer of oil ester, adding 1 part of baking soda to adjust the pH to 7, centrifuging and filtering, and then washing three times with a 75% ethanol aqueous solution to obtain a mixture of fish oil and shrimp oil;

[0054] (7) The simmered raw materials and the soup are separated by a vibrating net, and the soup is put into an evaporator for evaporation and concentration, wherein the evaporation temperature is 110° C. and the stirring rate is 80 rpm. After the soup volume is concentrated to 20% of the original volume, the mixture of fish oil and shrimp oil obtained in step (6) and seasonings are added and stirred for 5 minutes, and then 1 weight part of salt, 3 weight parts of monosodium glutamate, 5 weight parts of edible glucose, 1 weight part of white sugar, 0.2 weight part of yeast extract, 0.01 weight part of disodium ribonucleotide, 0.3 weight part of caramel color, 2 weight parts of maltodextrin, 0.3 weight part of citric acid, and 0.3 weight part of potassium sorbate are added and stirred for 1 minute, and the seafood sauce is prepared by canning and sealing.

[0055] Example 3

[0056] A preparation process for simmering seafood sauce comprises the following steps:

[0057] (1) Pretreatment of raw materials: taking out shrimps and red thread fish frozen at a temperature below -18°C and thawing them, removing the head and viscera of the red thread fish to obtain raw material 1, placing the raw material 1 on a first conveyor belt, soaking dried scallops to obtain raw material 2, placing the raw material 2 on a second conveyor belt, removing the shrimp heads and shrimp shells to obtain shrimp meat to obtain raw material 3, placing the raw material 3 on a third conveyor belt; retaining the liver in the viscera of the red thread fish as raw material 4, placing the raw material 4 on a fourth conveyor belt; and placing the shrimp heads and shrimp shells as raw material 5 on a fifth conveyor belt; washing the raw materials 1 to 5 with purified water three times respectively, and then drying them in a dryer with hot air at 120°C to a water content of 50%, and then shearing and crushing them for later use;

[0058] (2) Red line fish, dried scallops, and shrimps were weighed in a mass ratio of 4:1:2, mixed with 0.01 parts by weight of salt and 0.01 parts by weight of edible oil, stirred evenly, and formed into a cake with a thickness of 10 mm and a diameter of 30 mm by a cake forming machine, and then transferred to a heating plate at a temperature of 180° C. for 2 minutes, turned over and heated for another 2 minutes, and cooled for 10 minutes;

[0059] (3) Weigh 100 parts by weight of the cake-like mixture obtained in step (2) and add it to a first simmering device, then add 110 parts by weight of purified water at a temperature of 90° C. or higher and boil it, and continuously remove the floating foam generated by boiling. After maintaining boiling for 4 minutes, control the temperature of the first simmering device to slowly cool down by 60° C., add 4.5 parts by weight of flavor protease and papain in a mass ratio of 1:1 in three times, and add 1.5 parts by weight each time; after stirring evenly, simmer and hydrolyze at 60° C. for 24 hours;

[0060] (4) The raw material 4 obtained in step (1) is sent to a second cooking device, purified water is added and stirred to obtain a suspension, the material-liquid ratio of the raw material 4 to purified water is 1:3, the stirring rate is 200 rpm, flavor protease and papain equivalent to 2% of the mass of the raw material 2 are added, the mass ratio of flavor protease to papain is 1:1, the temperature is controlled at 60° C., the pH is 9, the enzymatic hydrolysis is performed for 4 hours, the suspension is separated, and the upper layer of oil ester is taken to obtain crude fish oil;

[0061] (5) The third cooking device is heated to 150° C., 50 parts by weight of the raw material 5 obtained in step (1) and 4 parts by weight of edible oil are put into the third cooking device and stirred evenly, and when the core temperature of the raw material reaches 140° C., the shrimp oil is pressed out using the filter press device, wherein the pressure of the filter press device is controlled to be 0.1 MPa, and the filter press is performed every 2 minutes. After the filter press is performed twice, the crude shrimp oil is collected;

[0062] (6) mixing the crude fish oil obtained in step (4) with the crude shrimp oil obtained in step (5), adding 5 parts of edible salt, washing three times with a 10% citric acid aqueous solution, centrifuging or standing to obtain the upper layer of oil ester, adding 5 parts of baking soda to adjust the pH to 8, centrifuging and filtering, and then washing three times with a 75% ethanol aqueous solution to obtain a mixture of fish oil and shrimp oil;

[0063] (7) The simmered raw materials and the soup are separated by a vibrating net, and the soup is put into an evaporator for evaporation and concentration, wherein the evaporation temperature is 120° C. and the stirring rate is 150 rpm. After the soup volume is concentrated to 25% of the original volume, the mixture of fish oil and shrimp oil obtained in step (6) and seasonings are added and stirred for 10 minutes, and then 2.5 parts by weight of salt, 5 parts by weight of monosodium glutamate, 10 parts by weight of edible glucose, 51 parts by weight of white sugar, 0.5 parts by weight of yeast extract, 0.03 parts by weight of disodium ribonucleotide, 0.5 parts by weight of caramel color, 5 parts by weight of maltodextrin, 0.5 parts by weight of citric acid, and 0.5 parts by weight of potassium sorbate are added and stirred for 1 minute, and the mixture is canned and sealed to obtain seafood sauce.

[0064] Example 4

[0065] Compared with Example 2, the difference is that the mass ratio of red thread fish, scallops and shrimp is 6:1:2;

[0066] Example 5

[0067] Compared with Example 2, the difference is that the mass ratio of red thread fish, scallops and shrimp is 4:1:3;

[0068] Example 6

[0069] Compared with Example 2, the difference is that the mass ratio of red thread fish, scallops and shrimp is 4:2:3;

[0070] Example 7

[0071] Compared with Example 2, the difference is that the mass ratio of red thread fish, scallops and shrimp is 7:1:2;

[0072] Example 8

[0073] Compared with Example 2, the difference is that the mass ratio of flavor protease to papain in step (3) and step (5) is 1:3;

[0074] Example 9

[0075] Compared with Example 2, the difference is that the mass ratio of flavor protease to papain in step (3) and step (5) is 2:3;

[0076] Example 10

[0077] Compared with Example 2, the difference is that the mass ratio of flavor protease to papain in step (3) and step (5) is 1:4;

[0078] Embodiment 11

[0079] Compared with Example 2, the difference is that the flavor protease and papain in step (3) are added at one time;

[0080] Example 12

[0081] Compared with Example 2, the difference is that in step (2), a cake having a thickness of 16 mm and a diameter of 100 mm is formed by a cake forming machine;

[0082] Comparative Example 1

[0083] Compared with Example 2, the difference is that in step (1), drying and frying are not performed, but the product is directly sheared and crushed after washing for enzymatic hydrolysis;

[0084] Comparative Example 2

[0085] Compared with Example 2, the difference is that in step (2), the product is not made into a cake, but is directly heated to 150° C. in the form of a crushed product;

[0086] Comparative Example 3

[0087] Compared with Example 2, the difference is that the heating and cooling steps of step (2) are not performed, but the cake is directly added to the first reaction kettle for enzymolysis;

[0088] Comparative Example 4

[0089] Compared with Example 2, the difference is that step (4) is not performed, that is, shrimp oil is not added to the seafood sauce;

[0090] Comparative Example 5

[0091] Compared with Example 2, the difference is that step (5) is not performed, that is, fish oil is not added to the seafood sauce;

[0092] Comparative Example 6

[0093] Compared with Example 2, the difference is that step (6) is not performed, that is, the shrimp oil and fish oil are not purified;

[0094] Comparative Example 7

[0095] Compared with Example 2, the difference is that only flavor protease is added in step (3) and step (5);

[0096] Comparative Example 8

[0097] Compared with Example 2, the difference is that only papain is added in step (3) and step (5);

[0098] Comparative Example 9

[0099] Compared with Example 2, the difference is that no edible salt is added in step (6);

[0100] Comparative Example 10

[0101] Compared with Example 2, the difference is that citric acid is not added in step (6);

[0102] Comparative Example 11

[0103] Compared with Example 2, the difference is that no baking soda is added in step (6);

[0104] Performance Testing

[0105] The seafood sauces prepared in Examples 2 to 12 and Comparative Examples 1 to 11 were subjected to the following performance tests, and the test results are shown in Tables 1 and 2:

[0106] (1) Protein content determination: The test was performed according to the Kjeldahl nitrogen determination method of standard GB50095-2010; it should be noted that the Kjeldahl nitrogen determination method tests the content of all nitrogen-containing substances, including polypeptides and amino acids, so the protein content here = protein content + polypeptide content + amino acid content;

[0107] (2) Determination of polypeptide and amino acid content: Detection was performed according to the high performance liquid chromatography method of standard NY / T 3946-2021;

[0108] (3) Omega-3 fatty acid content determination: Detection was performed according to the internal standard method of GB 5009.168-2016;

[0109] (4) Determination of heavy metal content: According to the test method specified in GB2762-2022, the content of lead, cadmium, mercury, arsenic, tin, nickel and chromium in seafood sauce was tested and added;

[0110] (5) Sensory quality evaluation: A sensory quality evaluation team consisting of 10 people engaged in seasoning-related work will conduct a comprehensive evaluation of the product properties of seafood sauces. The product properties are evaluated by diluting the product into a 1% solution for tasting. Before tasting, the evaluators will have a full rest and select the sensitive period of smell and taste around 10 am for tasting. The score is determined according to the importance of each item, and the average of the total scores of the 10 people is taken as the sensory evaluation score for quality evaluation. The following table shows the specific scoring criteria:

[0111]

[0112]

[0113] (6) Flavor analysis: GC-IMS was used to analyze the flavor of the samples. The flavor analyzer detects the volatile headspace components in seafood sauces, performs qualitative and quantitative analysis on volatile substances, and plots the qualitative and quantitative analysis structures of volatile substances into cluster heat maps to achieve visual analysis of key flavor substances. The results are as follows: Figure 2 shown.

[0114] Table 1 Nutritional component detection of the embodiments and comparative examples

[0115]

[0116]

[0117] Table 2 Sensory quality evaluation of the embodiments and comparative examples

[0118] Color Appearance aroma taste Total score Example 2 10 13 14 58 95 Example 3 9 12 13 52 86 Example 4 9 12 13 57 91 Example 5 10 14 13 57 94 Example 6 8 12 12 54 86 Example 7 8 11 12 56 87 Example 8 9 13 13 57 92 Example 9 8 11 12 57 88 Example 10 7 12 12 55 86 Embodiment 11 6 10 10 54 80 Example 12 7 9 10 53 79 Comparative Example 1 6 9 9 45 69 Comparative Example 2 7 11 9 48 75 Comparative Example 3 7 8 8 45 68 Comparative Example 4 6 12 12 40 70 Comparative Example 5 8 12 12 54 86 Comparative Example 6 7 11 11 48 77 Comparative Example 7 6 9 7 40 62 Comparative Example 8 7 8 8 42 65 Comparative Example 9 10 12 12 53 87 Comparative Example 10 9 11 13 50 83 Comparative Example 11 10 10 12 50 82

[0119] It can be seen from Examples 2 and 4 to 7 that when the ratio of red thread fish, dried scallops and shrimps is controlled at (4 to 6):1:(2 to 3), the nutritional components and sensory evaluation are slightly better than those of Examples 6 and 7 in which red thread fish, dried scallops and shrimps are not within the preferred range. Figure 2 It can be seen from the clustering heat map that although Examples 6 and 7 contain a large amount of benzaldehyde and furfural, which are clustered as Maillard reaction flavor, and ethyl acetate, 2-methylbutanal, and 2-butanone, which are clustered as fish flavor, butanone, 6-methyl-5-heptene-2-one, and 3-pentanone, which are clustered as fat and burnt flavors, and butyl acetate, hexanal, (E,E)-2,4-hexadienal, ethyl 2-hydroxypropionate, and hexanoic acid, which are clustered as fishy flavors, are also detected in small amounts, indicating that Examples 6 and 7 have a slight fishy smell in addition to the fishy flavor.

[0120] It can be seen from Examples 2 and 8 to 11 that the ratio of flavor protease to papain also has a relatively obvious effect. A ratio of flavor protease to papain that is not within the preferred range may result in incomplete enzymolysis or the production of a small amount of isopentanol with a fermentation-like taste and butyric acid with a sour smell during the enzymolysis process.

[0121] It can be seen from Example 12 that when the thickness of the cake is too thick, the Maillard reaction during frying will only remain on the surface, the temperature inside the cake will not reach a sufficient level, and the substrate will not react completely during the enzymatic hydrolysis reaction, thereby affecting the enzymatic hydrolysis efficiency and flavor.

[0122] The raw materials of Comparative Example 1 are not dried and fried first but directly subjected to enzymolysis. There are many microorganisms and impurities in the raw materials, which affect the catalytic efficiency of the enzyme. At the same time, miscellaneous reactions occur during the enzymolysis process, and the prepared seafood sauce has a strong fishy smell and less fishy flavor.

[0123] The raw materials of Comparative Example 2 are not made into cakes but directly heated, which easily leads to uneven temperature of the raw materials. Some raw materials are not coked for enough time, while some raw materials are over-coked, resulting in a significant increase in p-methylguaiacol and 4-methylguaiacol clustered as smoky flavor.

[0124] The raw materials of Comparative Example 3 are not fried and cooled, that is, the Maillard reaction is not performed, resulting in less benzaldehyde and furfural clustered as Maillard reaction flavor, and linalool and 1-hydroxy-2-propanone clustered as barbecue flavor are also significantly reduced.

[0125] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A preparation process for stewed seafood sauce, characterized in that: The following steps are involved: (1) Pretreatment of raw materials: taking out frozen shrimp and red thread fish and thawing them, removing the head and internal organs of the red thread fish to obtain raw material 1, placing it on a first conveyor belt, soaking dried scallops to obtain raw material 2, placing it on a second conveyor belt, removing shrimp heads and shrimp shells to obtain shrimp meat to obtain raw material 3, placing it on a third conveyor belt; retaining the liver in the internal organs of the red thread fish as raw material 4, placing it on a fourth conveyor belt; and placing the shrimp heads and shrimp shells as raw material 5 on a fifth conveyor belt; and sequentially passing raw materials 1 to 5 through a cleaning device, a drying device, and a pulverizing device to perform ultrasonic cleaning, drying, shearing, and pulverization for later use; (2) weighing raw materials 1 to 3, salt and edible oil according to a certain proportion, mixing them, stirring them evenly, forming them into cakes by a cake forming machine, and then transferring them to a heating plate of a frying and cooling device, heating them for 1 to 2 minutes, turning them over, heating them for another 1 to 2 minutes, and cooling them for 5 to 10 minutes; (3) Weigh 100 parts by weight of the cake-like mixture obtained in step (2) and add it to a first simmering device, then add 80 to 110 parts by weight of purified water at a temperature of 90° C. or higher and boil it, while continuously removing the floating foam generated by boiling. After maintaining boiling for 2 to 4 minutes, control the temperature of the first simmering device to slowly cool to 50 to 60° C., add 1.5 to 4.5 parts by weight of flavor protease and papain, stir evenly, and simmer for enzymatic hydrolysis at 50 to 60° C. for 12 to 24 hours; (4) The raw material 4 obtained in step (1) is sent to a second cooking device, purified water is added and stirred to obtain a suspension, flavor protease and papain equivalent to 1-2% of the mass of the raw material 4 are added, the temperature is controlled at 50-60° C., the pH is 7-9, and the enzymatic hydrolysis is performed for 0.5-4 h, the suspension is separated, and the upper layer of fat is taken to obtain crude fish oil; (5) The third cooking device is heated to 120-150° C., 50 parts by weight of the raw material 5 obtained in step (1) and 2.5-4 parts by weight of edible oil are put into the third cooking device and stirred evenly, and when the core temperature of the raw material reaches 110-140° C., the shrimp oil is pressed out using a filter press device, and the crude shrimp oil is collected; (6) mixing the crude fish oil obtained in step (4) with the crude shrimp oil obtained in step (5), adding 1 to 5 parts of edible salt, washing 1 to 3 times with a 5 to 10% aqueous solution of citric acid, centrifuging or standing to obtain the upper layer of fat, adding 1 to 5 parts of baking soda to adjust the pH to 7 to 8, centrifuging and filtering, and then washing 1 to 3 times with a 75% ethanol aqueous solution to obtain a mixture of fish oil and shrimp oil; (7) The raw materials and the soup prepared in step (3) are separated by a vibrating net, and the soup is put into an evaporator for evaporation and concentration. After the volume of the soup is concentrated to 20% to 25% of the original volume, the mixture of fish oil and shrimp oil obtained in step (6) and seasoning are added and stirred for 5 to 10 minutes, and then the reaction is stopped, and the soup is canned and sealed to obtain seafood sauce.

2. The preparation process of the stewed seafood sauce according to claim 1, characterized in that: Includes any of the following i~vi: i. The cryopreservation in step (1) is cryopreservation at a temperature below -18°C, the ultrasonic cleaning conditions are an ultrasonic power of 200 to 300 W, and an ultrasonic treatment time of 10 to 20 min; the drying is performed in a dryer with hot air at 100 to 120°C to a moisture content of 40 to 50%; ii. The mass ratio of raw materials 1 to 3 in step (2) is (4 to 6): 1: (2 to 3), the cake has a thickness of 6 to 10 mm and a diameter of 30 to 100 mm, and the temperature of the heating plate of the frying and cooling device is 150 ℃ to 180 ℃; iii. The mass ratio of flavor protease and papain in step (3) and step (4) is 1: (2 to 3), flavor protease and papain are added three times; iv. The material-liquid ratio of the raw material 4 to the purified water in the step (4) is 1: (1 to 3), and the stirring rate in the step (4) is 80 to 200 rpm; v. The pressure of the filter press in step (5) is controlled to be 0.05 to 0.1 MPa, and the filter press is performed every 1 to 2 minutes for 2 to 4 times; vi. The evaporation concentration temperature of step (7) is 110-120°C; the seasoning is 0-2.5 parts of edible salt, 3-5 parts by weight of monosodium glutamate, 5-10 parts by weight of edible glucose, 1-5 parts by weight of white sugar, 0.2-0.5 parts by weight of yeast extract, 0.01-0.03 parts by weight of disodium nucleotide, 0.3-0.5 parts by weight of caramel color, 2-5 parts by weight of maltodextrin, 0.3-0.5 parts by weight of citric acid, and 0.3-0.5 parts by weight of potassium sorbate.

3. A seafood sauce prepared by the process for preparing the stewed seafood sauce according to any one of claims 1 to 2.

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