Dry abalone sauce and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to dried abalone sauce and a preparation method thereof. The dried abalone sauce is prepared from the following raw materials in parts by weight: 45-55 parts of light dried abalone, 5-10 parts of dried abalone edges, 2-6 parts of chili powder, 1-2 parts of white granulated sugar, 0.2-0.3 part of spices, 6-8 parts of dried shiitake mushrooms, 2-3 parts of chicken essence, 6-10 parts of vegetable oil, 2-3 parts of table salt, 1-2 parts of Baijiu, 1-2 parts of onions, 1-2 parts of garlic, 1-2 parts of light soy sauce and 1-2 parts of oyster sauce. According to the prepared dried abalone sauce, the unique taste and rich nutrition of the light dried abalone and the dried abalone edge are reserved, heavy metal and fishy smell in the dried abalone edge are removed, the production cost is reduced, and a more delicious and nutritional seasoning choice is provided for rice flour, cooked wheaten food and the like necessary for families.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a dried abalone sauce and a preparation method thereof. Background Art

[0002] Abalone, as a precious seafood, is favored by consumers for its delicious taste and rich nutritional value. In the processing form of abalone, "dried abalone" and "fresh abalone" are the two main categories. Among them, "dried abalone" is made by drying fresh abalone through a variety of processes, and is divided into "light dried abalone" and "salty dried abalone". Compared with fresh abalone, dried abalone not only has a richer and more unique taste, but also contains higher protein, minerals and vitamins, providing diners with a richer nutritional experience.

[0003] However, dried abalone is expensive, and using it to prepare sauce-based foods will increase production costs. Abalone edges generally refer to the internal organs, intestines, and other parts of abalone, which account for about one-third of the weight of the entire abalone. Although it is also rich in a variety of active ingredients and nutrients, such as polysaccharides and proteins, its heavy metal content exceeds national standards and has a strong fishy smell, which is difficult for consumers to accept. Therefore, it is mostly used in animal feed.

[0004] In addition, although dried abalone is expensive and highly sought after in the market, there are few spicy sauce foods containing dried abalone in the food field, especially in the condiment market. Traditional spicy sauces are mostly made with chili peppers, peppercorns, etc. as the main ingredients, supplemented with various seasonings. Although the flavor is unique, the nutritional value and taste experience still need to be improved.

[0005] Therefore, the present invention proposes a dried abalone sauce and a preparation method thereof, which takes light dried abalone and dried abalone edges as main raw materials, pre-treats the same, and combines a variety of seasonings, spices and auxiliary materials, so that not only the unique taste and rich nutrition of light dried abalone and dried abalone edges are retained, but also heavy metals and fishy smell in the dried abalone edges are removed, the production cost is reduced, and a more delicious and nutritious seasoning option is provided for rice noodles, pasta and the like which are essential for families. Summary of the invention

[0006] The invention aims to provide a dried abalone sauce and a preparation method thereof, which not only retains the unique taste and rich nutrition of light dried abalone and dried abalone edges, but also removes heavy metals and fishy smell in the dried abalone edges, thereby reducing the production cost.

[0007] A dried abalone sauce comprises, by weight, 45-55 parts of light dried abalone, 5-10 parts of dried abalone edges, 2-6 parts of chili powder, 1-2 parts of white sugar, 0.2-0.3 parts of spices, 6-8 parts of dried shiitake mushrooms, 2-3 parts of chicken essence, 6-10 parts of vegetable oil, 2-3 parts of salt, 1-2 parts of white wine, 1-2 parts of onion, 1-2 parts of garlic, 1-2 parts of soy sauce and 1-2 parts of oyster sauce.

[0008] The preparation method of the dried abalone sauce comprises the following steps:

[0009] S1, soak light dried abalone, dried abalone edge, dried shiitake mushroom respectively: soak the whole light dried abalone for 48h, pick up, clean and steam for 2-3h, cut into 4-6mm dices after cooling, boil again for 2-3h, obtain the light dried abalone after immersion; soak the abalone edge for 24h, and pre-treat it to obtain the pre-treated abalone edge; soak dried shiitake mushroom with warm water for 1-2h, wash, pick up and chop;

[0010] S2, the light dried abalone after immersion and the pre-treated abalone are subjected to deodorization and enzymolysis to obtain an abalone composition;

[0011] S3. Stir-fry: Pour vegetable oil into a pot and heat it to 80%, then pour in the cleaned and chopped garlic and onion, fry until golden brown, then pour in the chopped mushrooms and abalone combination and continue to stir-fry, then pour in chili powder, stir-fry until red oil comes out, then add white wine, light soy sauce, oyster sauce, chicken essence, spices, sugar and salt, stir-fry for 10-20 seconds, then turn off the heat and cool, can it, and sterilize it at high temperature.

[0012] In step S1, the specific steps of preprocessing are:

[0013] A1, the abalone limit after immersion is boiled for 2-3h and then mixed with water for demulsification, and abalone limit slurries are obtained after crossing a 60-80 mesh sieve;

[0014] A2, adopt resin to treat abalone edge slurry, promptly obtain pre-treated abalone edge.

[0015] Preferably, the mass ratio of the abalone edge to water after soaking is 1:(2-4).

[0016] In the step A2, the specific steps of processing are: adding water to the abalone edge slurry and stirring evenly to obtain a diluted abalone edge slurry, adding a cation exchange resin to the diluted abalone edge slurry, stirring for 2-3 hours, and filtering out the cation exchange resin; continuing to add anion exchange resin, stirring for 2-3 hours, filtering out the anion exchange resin; continuing to add chelating resin, stirring for 2-3 hours, filtering out the chelating resin, and concentrating to obtain the pre-treated abalone edge.

[0017] Preferably, the amount of water added is 100-150 times the mass of the abalone slurry.

[0018] Preferably, the addition amount of the cation exchange resin, anion exchange resin and chelating resin is 30%-40% of the mass of the diluted abalone slurry.

[0019] Preferably, the cation exchange resin is strongly acidic, has a functional group of a sulfonic acid group, an effective particle size of 0.4-0.7 mm, and a mass total exchange capacity of 4.3-4.7 mmol / mL.

[0020] In some preferred embodiments, the cation exchange resin is purchased from Bengbu Sanyi Technology Co., Ltd., 732.

[0021] Preferably, the anion exchange resin is strongly alkaline, the functional group is a quaternary ammonium group, the effective particle size is 0.4-0.7 mm, and the mass total exchange capacity is 3.8-4.2 mmol / mL.

[0022] In some preferred embodiments, the anion exchange resin is purchased from Bengbu Sanyi Technology Co., Ltd., D201.

[0023] Preferably, the functional group of the chelating resin is an aminophosphonic acid group, and the volumetric total exchange capacity is ≥1.2 mmol / mL.

[0024] In some preferred embodiments, the chelating resin is purchased from Jining Tangyi Chemical Co., Ltd., D860.

[0025] By selecting specific cation exchange resins, anion exchange resins, and chelating resins to treat abalone slurry in sequence, it is possible to remove the content of heavy metals such as As and Cd in abalone slurry while reducing the loss of nutrients such as polysaccharides and proteins. Strong acid cation exchange resins, with their sulfonic acid groups as functional groups, can effectively adsorb and remove positively charged heavy metal ions in abalone slurry. At the same time, the effective particle size of 0.4-0.7mm enables them to be filtered out smoothly, ensuring the high efficiency and stability of the resin. It can significantly reduce the concentration of heavy metal ions without losing too many nutrients, but long-term or excessive treatment will affect the protein content. Strong basic anion exchange resins, with their quaternary ammonium groups as functional groups, are used to remove possible heavy metal complexes or other anionic impurities in the form of anions, further improving the comprehensive performance of the treatment system and ensuring the comprehensive removal of heavy metal ions. Chelating resins, with their unique aminophosphonic acid groups as functional groups, can selectively bind to heavy metal ions to form stable chelates, thereby further improving the removal efficiency. At the same time, due to its specific functional groups and adsorption mechanism, chelating resins have weaker adsorption effects on nutrients such as polysaccharides and proteins, which helps to reduce the loss of these substances. These resins not only play an important role in the treatment process, but also achieve more efficient heavy metal removal through synergy. After the cation exchange resin removes the positively charged heavy metal ions, the anion exchange resin can further remove the heavy metal complexes that may exist in the form of anions; while the chelating resin can capture those heavy metal ions that are not removed by the first two resins, ensuring the ultimate removal effect. By precisely controlling the parameters and synergy of each resin, it is possible to remove heavy metals while retaining the nutrients in the abalone slurry to the maximum extent.

[0026] In step A2, the resin must be pre-treated according to the manufacturer's instructions before being added.

[0027] In step S2, the specific steps of deodorization treatment are:

[0028] B1, the soaked dried abalone is boiled for 2-3h, mixed with water and then ground, and passed through a 60-80 mesh sieve to obtain dried abalone slurry;

[0029] B2, after mixing the light dried abalone slurry and the pre-treated abalone, adding modified activated carbon, treating at 40-60 ℃ for 1-2h, filtering out the activated carbon, and obtaining a preliminary deodorized slurry;

[0030] B3. Add bran, soybean meal and corn flour to the preliminary deodorized slurry and stir evenly to obtain a fermentation substrate. Add a starter and stir evenly. Ferment at 25-37°C for 36-48 hours to obtain a deodorized product.

[0031] Preferably, the mass ratio of the light dried abalone to water after soaking is 1:(2-4).

[0032] Preferably, the preparation method of the modified activated carbon comprises the following steps: mixing the activated carbon with the modifier, and calcining the mixture at 700 to 1000° C. for 1 to 3 hours in a nitrogen atmosphere to obtain the modified activated carbon.

[0033] Preferably, the particle size of the activated carbon is 6-16 mesh, and the phenol adsorption capacity is ≥160 mg / g.

[0034] In some preferred embodiments, the activated carbon is purchased from Zhejiang Zhelang Activated Carbon Co., Ltd., QH-616.

[0035] Preferably, the modifier is sodium hydroxide and tetrasodium ethylenediaminetetraacetate.

[0036] Preferably, the mass ratio of sodium hydroxide to tetrasodium ethylenediaminetetraacetate is (1-3):1; more preferably, it is 2:1.

[0037] Preferably, the mass ratio of the activated carbon to the activated carbon modifier is 1:(2-4); further preferably, it is 1:3.

[0038] Preferably, the added amount of the modified activated carbon is 2%-3% of the total mass of the light dried abalone slurry and the pretreated abalone edges.

[0039] After the modified activated carbon is treated, the purpose of preliminary deodorization can be achieved and the taste of dried abalone sauce can be improved. This may be because the selected activated carbon with a certain particle size and phenol adsorption amount not only has a certain adsorption performance for the fishy components and other impurities in the slurry, but also will not cause separation difficulties due to excessively large particles. By selecting sodium hydroxide and tetrasodium ethylenediaminetetraacetic acid as modifiers, the chemical properties of the activated carbon surface can be changed and its adsorption capacity for specific substances can be increased. Sodium hydroxide can increase the alkalinity of the activated carbon surface and help adsorb acidic substances; while tetrasodium ethylenediaminetetraacetic acid has a chelating effect and can remove fishy components bound to metal ions. Calcination in a nitrogen atmosphere not only removes volatile substances in the activated carbon, but also promotes the chemical reaction between the modifier and the surface of the activated carbon, forming new adsorption sites, further improving the adsorption effect of fishy substances and other impurities, not only achieving the purpose of preliminary deodorization, but also improving the taste and quality of dried abalone sauce.

[0040] Preferably, the added amounts of bran, soybean meal and corn flour are 80%-90%, 50%-60% and 30%-40% of the mass of the preliminary deodorized slurry, respectively.

[0041] Preferably, the fermentation agent comprises one or more of Aspergillus oryzae, Monascus purpureus, Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus.

[0042] In some preferred embodiments, Aspergillus oryzae, strain number CICC 40188; Monascus purpureus, strain number CICC5036; Lactobacillus casei, strain number CICC 20994; Lactobacillus bulgaricus, strain number CICC 25031; Streptococcus thermophilus, strain number CICC 6038.

[0043] In some preferred embodiments, the number of active yeast cells of Saccharomyces cerevisiae is about 20 billion / g, which is purchased from Shandong Infida Biotechnology Co., Ltd.

[0044] Preferably, the amount of Aspergillus oryzae is 10 8 ~10 9 CFU / g fermentation substrate; the amount of Monascus is 10 6 ~10 7 CFU / g fermentation substrate; the amount of brewer's yeast is 10 7 ~10 8 CFU / g fermentation substrate; the amount of Lactobacillus casei is 10 6 ~10 7 CFU / g fermentation substrate; the amount of Lactobacillus bulgaricus is 10 6 ~10 7 CFU / g fermentation substrate; the amount of the thermophilic streptococcus is 10 6 ~10 7 CFU / g fermentation substrate.

[0045] Aspergillus oryzae, Monascus purpureus, Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus are selected as fermentation agents to ferment the preliminary deodorized slurry, which can not only improve the flavor of the dried abalone sauce, but also improve its nutritional value and make it easy to digest and absorb. Aspergillus oryzae and Monascus purpureus can produce abundant enzymes, effectively decompose macromolecular substances such as protein, fat and starch in the abalone slurry, generate small molecular flavor substances and nutrients, and add unique flavor to the dried abalone sauce. Saccharomyces cerevisiae produces alcohol and esters through fermentation, further enriching the taste and aroma of the dried abalone sauce. As lactic acid bacteria, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus not only help to regulate the balance of intestinal flora, but also can ferment to produce lactic acid, add lactic acid flavor to the dried abalone sauce, and improve its taste. These fermentation agents work synergistically to jointly regulate the fermentation environment, optimize the microbial community structure, and promote the accumulation of metabolites, thereby preparing a dried abalone sauce with unique flavor, high nutritional value, and easy digestion and absorption.

[0046] In step S2, the enzymatic hydrolysis step is: adding a complex enzyme to the deodorized product, and then concentrating after enzymatic hydrolysis and sterilization to obtain the product.

[0047] Preferably, the complex enzyme includes one or more of cellulase, neutral protease, alkaline protease, trypsin, papain and collagenase.

[0048] In some preferred embodiments, alkaline protease, with an enzyme activity of about 200,000 U / g; papain, with an enzyme activity of about 100,000 U / g; neutral protease, with an enzyme activity of about 11,000 U / g; trypsin, with an enzyme activity of about 200,000 U / g; are all purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0049] Preferably, the addition amount of the alkaline protease is 550-600 U / g of deodorized product; the addition amount of the papain is 750-850 U / g of deodorized product; the addition amount of the neutral protease is 100-200 U / g of deodorized product; and the addition amount of the trypsin is 200-300 U / g of deodorized product.

[0050] In step S2, the specific steps of enzymatic hydrolysis are: adjusting the pH value of the deodorized product to 9-10 and the temperature to 40-50°C, adding alkaline protease for enzymatic hydrolysis for 1-2 hours, and then heating to 95-100°C for sterilization; cooling to 45-50°C, adjusting the pH value to 7, adding papain and neutral protease for enzymatic hydrolysis for 2-3 hours, and then heating to 95-100°C for sterilization; cooling to 37°C, adjusting the pH value to 8, adding trypsin for enzymatic hydrolysis for 1-2 hours, and then heating to 95-100°C for sterilization.

[0051] After the deodorization treatment, alkaline protease, papain, neutral protease and trypsin are used to enzymolyze the deodorized product in sequence, which can further improve the quality and taste of the dried abalone sauce. This may be because these enzymes can efficiently catalyze the hydrolysis of proteins in the abalone slurry, decomposing them into small molecule peptides and amino acids, which not only improves the utilization rate of proteins, but also makes these nutrients easier to be absorbed by the human body. At the same time, the amino acids and peptides released during the enzymolysis process have a unique taste and flavor, greatly enrich the taste level of the dried abalone sauce, and further remove some fishy substances, making the dried abalone sauce more delicious and tasty. In addition, the enzymolysis treatment can also release other nutrients in the abalone slurry, such as minerals and vitamins, further enhancing the nutritional value of the dried abalone sauce. These enzymes have different cleavage sites and substrate specificity, and can act on the proteins in the abalone slurry in sequence, realize step-by-step enzymolysis, make more full use of protein resources, and improve enzymolysis efficiency and product quality. In the enzymolysis process, the enzymolysis products produced by different enzymes can promote each other, further accelerating the decomposition and conversion of proteins. By adjusting the enzymatic hydrolysis environment and performing step-by-step enzymatic hydrolysis, each enzyme can work in a suitable environment, which helps to maintain the stability of enzyme activity and improve enzymatic hydrolysis efficiency.

[0052] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0053] 1. The dried abalone sauce prepared by the invention uses light dried abalone and dried abalone edges (dried abalone edges) as main raw materials, pre-treats the same, and combines a variety of seasonings, spices and auxiliary materials, so that the unique taste and rich nutrition of the light dried abalone and dried abalone edges are retained, heavy metals and fishy smell in the dried abalone edges are removed, production costs are reduced, and more delicious and nutritious seasoning options are provided for rice noodles, wheaten food and the like which are essential for families.

[0054] 2. the present invention processes abalone side slurry successively by selecting specific cation exchange resin, anion exchange resin and chelating resin, and can reduce the loss of nutrients such as polysaccharide, protein etc. while removing heavy metal As and Cd content in abalone side slurry.

[0055] 3. The present invention selects specific activated carbon to treat the dried abalone slurry, and after the activated carbon is modified, the purpose of preliminary fishy removal can be achieved and the taste of the dried abalone sauce can be improved.

[0056] 4. The present invention uses Aspergillus oryzae, Monascus purpureus, Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents to ferment the preliminary deodorized slurry, which can not only improve the flavor of the dried abalone sauce, but also improve its nutritional value and be easy to digest and absorb.

[0057] 5. After the deodorization treatment, the present invention uses alkaline protease, papain, neutral protease and trypsin to perform enzymatic hydrolysis on the deodorized product in sequence, which can further improve the quality and taste of the dried abalone sauce. DETAILED DESCRIPTION

[0058] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0059] The raw materials used in the present invention are all commercially available, specifically:

[0060] The cation exchange resin is strongly acidic, with a sulfonic acid group as the functional group, an effective particle size of 0.4-0.7 mm, and a mass total exchange capacity of 4.3-4.7 mmol / mL. It was purchased from Bengbu Sanyi Technology Co., Ltd., 732.

[0061] The anion exchange resin is strongly alkaline, the functional group is a quaternary ammonium group, the effective particle size is 0.4-0.7 mm, the mass total exchange capacity is 3.8-4.2 mmol / mL, and it was purchased from Bengbu Sanyi Technology Co., Ltd., D201.

[0062] The functional group of the chelating resin is aminophosphonic acid group, the volumetric total exchange capacity is ≥1.2mmol / mL, and it was purchased from Jining Tangyi Chemical Co., Ltd., D860.

[0063] The particle size of the activated carbon was 6-16 mesh, the phenol adsorption capacity was ≥160 mg / g, and it was purchased from Zhejiang Zhelang Activated Carbon Co., Ltd., QH-616.

[0064] Aspergillus oryzae, strain number CICC 40188; Monascus purpureus, strain number CICC 5036; Lactobacillus casei, strain number CICC 20994; Lactobacillus bulgaricus, strain number CICC 25031; Streptococcus thermophilus, strain number CICC 6038.

[0065] The number of active yeast cells of Saccharomyces cerevisiae was about 20 billion / g, which was purchased from Shandong Infida Biotechnology Co., Ltd.

[0066] Alkaline protease, enzyme activity of about 200,000 U / g; papain, enzyme activity of about 100,000 U / g; neutral protease, enzyme activity of about 11,000 U / g; trypsin, enzyme activity of about 200,000 U / g; all purchased from Ningxia Xiasheng Industrial Group Co., Ltd. Vegetable oil: soybean oil. Spices: Wang Shouyi Thirteen Spices.

[0067] Example 1

[0068] The present embodiment provides a dried abalone sauce, and its preparation raw materials are, by weight: 50 parts of light dried abalone, 8 parts of dried abalone edges, 4 parts of chili powder, 1.5 parts of white sugar, 0.25 parts of spices, 7 parts of dried shiitake mushrooms, 2.5 parts of chicken essence, 8 parts of vegetable oil, 2.5 parts of salt, 1.5 parts of white wine, 1.5 parts of onion, 1.5 parts of garlic, 1.5 parts of light soy sauce, and 1.5 parts of oyster sauce.

[0069] The preparation method of the dried abalone sauce comprises the following steps:

[0070] S1, soak light dried abalone, dried abalone edge, dried shiitake mushroom respectively: soak the whole light dried abalone for 48h, pick up and clean and steam for 2.5h, cut into 5mm small grains after cooling, boil again for 2.5h, obtain the light dried abalone after immersion; soak the abalone edge for 24h, and pre-treat it to obtain the pre-treated abalone edge; soak dried shiitake mushroom with warm water for 1.5h, clean and pick up and chop;

[0071] S2, the light dried abalone after immersion and the pre-treated abalone are subjected to deodorization and enzymolysis to obtain an abalone composition;

[0072] S3. Stir-fry: Pour vegetable oil into a pot and heat it to 80%, then pour in the cleaned and chopped garlic and onion, fry until golden brown, then pour in the chopped mushrooms and abalone combination and continue to stir-fry, then pour in chili powder, stir-fry until red oil comes out, then add white wine, light soy sauce, oyster sauce, chicken essence, spices, sugar and salt, stir-fry for 15 seconds, then turn off the heat and cool, can it, and sterilize it at high temperature.

[0073] In step S1, the specific steps of preprocessing are:

[0074] A1, the abalone limit after immersion is boiled for 2.5h and then mixed with water for demulsification, and abalone limit slurries are obtained after crossing a 60 mesh sieve;

[0075] A2, adopt resin to treat abalone edge slurry, promptly obtain pre-treated abalone edge.

[0076] The mass ratio of the abalone edges to water after soaking is 1:3.

[0077] In the step A2, the specific steps of the treatment are: adding water to the abalone edge slurry and stirring evenly to obtain a diluted abalone edge slurry, adding a cation exchange resin to the diluted abalone edge slurry, stirring for 2.5 hours, and filtering out the cation exchange resin; continuing to add anion exchange resin, stirring for 2.5 hours, filtering out the anion exchange resin; continuing to add chelating resin, stirring for 2.5 hours, filtering out the chelating resin, and concentrating to obtain the pretreated abalone edge.

[0078] The amount of water added is 125 times the mass of the abalone slurry.

[0079] The addition amount of the cation exchange resin, the anion exchange resin and the chelating resin is 35% of the mass of the diluted abalone slurry.

[0080] In step A2, the resin must be pre-treated according to the manufacturer's instructions before being added.

[0081] In step S2, the specific steps of deodorization treatment are:

[0082] B1, the soaked light dried abalone was boiled for 2.5 hours, mixed with water and then ground, and passed through a 60-mesh sieve to obtain light dried abalone slurry;

[0083] B2, after mixing the light dried abalone slurry and the pre-treated abalone, modified activated carbon was added, and after processing at 50 ° C for 1.5 h, the activated carbon was filtered out to obtain a preliminary deodorized slurry;

[0084] B3. Add bran, soybean meal and corn flour to the preliminary deodorized slurry and stir evenly to obtain a fermentation substrate. Add a fermentation agent, stir evenly and ferment at 30°C for 42 hours to obtain a deodorized product.

[0085] The mass ratio of the soaked dried abalone to water is 1:3.

[0086] The preparation method of the modified activated carbon comprises the following steps: mixing the activated carbon with the modifier, and calcining the mixture at 850° C. for 2 hours in a nitrogen atmosphere to obtain the modified activated carbon.

[0087] The modifier is sodium hydroxide and tetrasodium ethylenediaminetetraacetate, and the mass ratio is 2:1.

[0088] The mass ratio of the activated carbon to the activated carbon modifier is 1:3.

[0089] The added amount of the modified activated carbon is 2.5% of the total mass of the light dried abalone slurry and the pretreated abalone edges.

[0090] The added amounts of bran, soybean meal and corn flour are 85%, 55% and 35% of the mass of the preliminary deodorized slurry respectively.

[0091] The fermentation agent is Aspergillus oryzae, Monascus purpureus, Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0092] The dosage of Aspergillus oryzae is 10 9 CFU / g fermentation substrate; the amount of Monascus is 10 6 CFU / g fermentation substrate; the amount of brewer's yeast is 10 7 CFU / g fermentation substrate; the amount of Lactobacillus casei is 10 6 CFU / g fermentation substrate; the amount of Lactobacillus bulgaricus is 10 6 CFU / g fermentation substrate; the amount of the thermophilic streptococcus is 10 6 CFU / g fermentation substrate.

[0093] In step S2, the specific steps of enzymatic hydrolysis are: adjusting the pH value of the deodorized product to 9 and the temperature to 45°C, adding alkaline protease for enzymatic hydrolysis for 1.5 hours, and then heating to 95°C for sterilization; cooling to 48°C, adjusting the pH value to 7, adding papain and neutral protease for enzymatic hydrolysis for 2.5 hours, and then heating to 95°C for sterilization; cooling to 37°C, adjusting the pH value to 8, adding trypsin for enzymatic hydrolysis for 1.5 hours, and then heating to 95°C for sterilization.

[0094] The amount of alkaline protease added is 580U / g of deodorized product; the amount of papain added is 800U / g of deodorized product; the amount of neutral protease added is 150U / g of deodorized product; and the amount of trypsin added is 250U / g of deodorized product.

[0095] Example 2

[0096] The difference between this embodiment and embodiment 1 is that the dried abalone sauce is prepared from the following raw materials, by weight: 55 parts of light dried abalone, 10 parts of dried abalone edges, 4 parts of chili powder, 1.5 parts of white sugar, 0.25 parts of spices, 7 parts of dried shiitake mushrooms, 2.5 parts of chicken essence, 8 parts of vegetable oil, 2.5 parts of salt, 1.5 parts of white wine, 1.5 parts of onion, 1.5 parts of garlic, 1.5 parts of light soy sauce, and 1.5 parts of oyster sauce.

[0097] Comparative Example 1

[0098] The difference between this comparative example and Example 1 is that in step A2, the specific steps of the treatment are: adding water to the abalone edge slurry and stirring evenly to obtain a diluted abalone edge slurry, adding a cation exchange resin to the diluted abalone edge slurry, stirring for 2.5 hours, filtering out the cation exchange resin; continuing to add anion exchange resin, stirring for 2.5 hours, filtering out the anion exchange resin; continuing to add chelate resin, stirring for 2.5 hours, filtering out the chelate resin, and concentrating to obtain the pretreated abalone edge. The addition amount of the cation exchange resin is 50% of the mass of the diluted abalone edge slurry. The addition amounts of the anion exchange resin and the chelate resin are both 35% of the mass of the diluted abalone edge slurry.

[0099] Comparative Example 2

[0100] The difference between this comparative example and Example 1 is that in step A2, the specific steps of the treatment are: adding water to the abalone edge slurry and stirring evenly to obtain a diluted abalone edge slurry, adding a cation exchange resin to the diluted abalone edge slurry, stirring for 2.5 hours, and filtering out the cation exchange resin; continuing to add anion exchange resin, stirring for 2.5 hours, filtering out the anion exchange resin, and concentrating to obtain the pretreated abalone edge.

[0101] Comparative Example 3

[0102] The difference between this comparative example and Example 1 is that in step S2, the specific steps of the deodorization treatment are:

[0103] B1, the soaked light dried abalone was boiled for 2.5 hours, mixed with water and then ground, and passed through a 60-mesh sieve to obtain light dried abalone slurry;

[0104] B2, after mixing the light dried abalone slurry and the pre-treated abalone, activated carbon was added, and after processing at 50 ℃ for 1.5h, the activated carbon was filtered out to obtain a preliminary deodorizing slurry;

[0105] B3. Add bran, soybean meal and corn flour to the preliminary deodorized slurry and stir evenly to obtain a fermentation substrate. Add a fermentation agent, stir evenly and ferment at 30°C for 42 hours to obtain a deodorized product.

[0106] Comparative Example 4

[0107] The difference between this comparative example and Example 1 is that the fermentation agent is Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The amount of Lactobacillus casei is 10 9 CFU / g fermentation substrate; the amount of Lactobacillus bulgaricus is 10 8 CFU / g fermentation substrate; the amount of the thermophilic streptococcus is 10 7 CFU / g fermentation substrate.

[0108] Comparative Example 5

[0109] The difference between this comparative example and Example 1 is that in step S2, the specific steps of enzymatic hydrolysis treatment are: adjusting the pH value of the deodorized product to 9 and the temperature to 45°C, adding alkaline protease for enzymatic hydrolysis for 1.5 hours, and then heating to 95°C for sterilization; cooling to 48°C, adjusting the pH value to 7, adding papain and neutral protease for enzymatic hydrolysis for 2.5 hours, and then heating to 95°C for sterilization.

[0110] The amount of alkaline protease added is 580U / g of deodorized product; the amount of papain added is 800U / g of deodorized product; and the amount of neutral protease added is 150U / g of deodorized product.

[0111] Comparative Example 6

[0112] The difference between this comparative example and Example 1 is that in step S2, the specific steps of enzymatic hydrolysis are: adjusting the pH value of the deodorized product to 7 and the temperature to 45°C, adding alkaline protease, papain, neutral protease and trypsin for enzymatic hydrolysis for 4.5 hours, and then heating to 95°C for sterilization.

[0113] The amount of alkaline protease added is 580U / g of deodorized product; the amount of papain added is 800U / g of deodorized product; the amount of neutral protease added is 150U / g of deodorized product; and the amount of trypsin added is 250U / g of deodorized product.

[0114] Performance Testing

[0115] The content of heavy metals As and Cd in dried abalone sauce was tested with reference to GB 2762-2017. 50 ordinary consumers were randomly selected to conduct a sensory evaluation of the flavor of dried abalone sauce, including appearance, flavor, texture, and taste, with a full score of 10 and the average value was taken. The results are shown in Table 1.

[0116] Table 1 Measurement results

[0117]

[0118]

[0119] According to statistics, the dry abalone sauce prepared by Examples 1 to 2 of the present invention has a heavy metal content that meets the requirements of GB 2762-2017 and has a good taste. In Comparative Example 1, the amount of cation exchange resin added is too high, Comparative Example 2 does not add chelating resin, Comparative Example 3 does not modify the activated carbon, Comparative Example 4 does not add Aspergillus oryzae, Monascus purpureus and Saccharomyces cerevisiae, Comparative Example 5 does not add trypsin, and Comparative Example 6 does not perform step-by-step enzymolysis. The prepared dry abalone sauce has a high heavy metal content and a poor taste. Consumers also report that the samples of Comparative Examples 2-4 have a slight fishy smell. Therefore, the dry abalone sauce prepared by the raw materials and methods described in this application not only retains the unique taste and rich nutrition of light dry abalone and dry abalone edges, but also removes the heavy metals and fishy smell in the dry abalone edges.

[0120] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A dried abalone sauce, characterized in that: The raw materials for its preparation include 45-55 parts of light dried abalone, 5-10 parts of dried abalone edges, 2-6 parts of chili powder, 1-2 parts of white sugar, 0.2-0.3 parts of spices, 6-8 parts of dried shiitake mushrooms, 2-3 parts of chicken essence, 6-10 parts of vegetable oil, 2-3 parts of salt, 1-2 parts of white wine, 1-2 parts of onion, 1-2 parts of garlic, 1-2 parts of light soy sauce and 1-2 parts of oyster sauce.

2. A method for preparing dried abalone sauce according to claim 1, characterized in that: The following steps are involved: S1, soak light dried abalone, dried abalone edge, dried shiitake mushroom respectively: soak the whole light dried abalone for 48h, pick up, clean and steam for 2-3h, cut into 4-6mm dices after cooling, boil again for 2-3h, obtain the light dried abalone after immersion; soak the abalone edge for 24h, and pre-treat it to obtain the pre-treated abalone edge; soak dried shiitake mushroom with warm water for 1-2h, wash, pick up and chop; S2, the light dried abalone after immersion and the pre-treated abalone are subjected to deodorization and enzymolysis to obtain an abalone composition; S3. Stir-fry: Pour vegetable oil into a pot and heat it to 80%, then pour in the cleaned and chopped garlic and onion, fry until golden brown, then pour in the chopped mushrooms and abalone combination and continue to stir-fry, then pour in chili powder, stir-fry until red oil comes out, then add white wine, light soy sauce, oyster sauce, chicken essence, spices, sugar and salt, stir-fry for 10-20 seconds, then turn off the heat and cool, can it, and sterilize it at high temperature.

3. The method for preparing dried abalone sauce according to claim 2, characterized in that: In step S1, the specific steps of preprocessing are: A1, the abalone limit after immersion is boiled for 2-3h and then mixed with water for demulsification, and abalone limit slurries are obtained after crossing a 60-80 mesh sieve; A2, adopt resin to treat abalone edge slurry, promptly obtain pre-treated abalone edge.

4. The method for preparing dried abalone sauce according to claim 3, characterized in that: In the step A2, the specific steps of processing are: adding water to the abalone edge slurry and stirring evenly to obtain a diluted abalone edge slurry, adding a cation exchange resin to the diluted abalone edge slurry, stirring for 2-3 hours, and filtering out the cation exchange resin; continuing to add anion exchange resin, stirring for 2-3 hours, filtering out the anion exchange resin; continuing to add chelating resin, stirring for 2-3 hours, filtering out the chelating resin, and concentrating to obtain the pre-treated abalone edge.

5. The method for preparing dried abalone sauce according to claim 4, characterized in that: The addition amount of the cation exchange resin, the anion exchange resin and the chelate resin is 30%-40% of the mass of the diluted abalone slurry.

6. The method for preparing dried abalone sauce according to claim 4, characterized in that: The anion exchange resin is strongly alkaline, has a functional group of a quaternary ammonium group, an effective particle size of 0.4-0.7 mm, and a mass total exchange capacity of 3.8-4.2 mmol / mL.

7. The method for preparing dried abalone sauce according to claim 4, characterized in that: The functional group of the chelating resin is aminophosphonic acid group, and the volume total exchange capacity is ≥1.2mmol / mL.

8. The method for preparing dried abalone sauce according to claim 2, characterized in that: In step S2, the specific steps of deodorization treatment are: B1, the soaked dried abalone is boiled for 2-3h, mixed with water and then ground, and passed through a 60-80 mesh sieve to obtain dried abalone slurry; B2, after mixing the light dried abalone slurry and the pre-treated abalone, adding modified activated carbon, treating at 40-60 ℃ for 1-2h, filtering out the activated carbon, and obtaining a preliminary deodorized slurry; B3. Add bran, soybean meal and corn flour to the preliminary deodorized slurry and stir evenly to obtain a fermentation substrate. Add a starter and stir evenly. Ferment at 25-37°C for 36-48 hours to obtain a deodorized product.

9. The method for preparing dried abalone sauce according to claim 8, characterized in that: The fermentation agent comprises one or more of Aspergillus oryzae, Monascus purpureus, Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus.

10. The method for preparing dried abalone sauce according to claim 8, characterized in that: In step S2, the enzymatic hydrolysis step is: adding a complex enzyme to the deodorized product, and then concentrating after enzymatic hydrolysis and sterilization to obtain the product.

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