Sea titbit fermentation food and producing method thereof

Abstract

The invention relates to a leavened food of sea rarity, which first breaks the sea rarity into pieces by utilizing ultramicrowave and is added with 2-4 parts per thousand of bromelain papain or papain; enzymolysis is carried out in the conditions that temperature is 40-65 DEG C and pH is 5.0-6.5; zymolytic solution is obtained by using activated carbon for de-odorizing after sterilization, wherein, the content of active polysaccharides and mucopolysaeccharide of the sea rarity are rich. Soy is comminuted and mixed with bran for being moistened with water and steamed; when the production of soy sauce is carried out by starter-making and zymolysis, sea rarity nutritious soy sauce that contains 0.1-0.5 percent of sea rarity mucopolysaeccharide and 0.2-2.0 percent of polypeptide is obtained by using water containing sea rarity zymolytic solution for pouring and using oil for pouring. In the same way, after soy is cooked to be flaccid and ferments naturally, sea rare nutritious soy sauce that contains 0.08-0.25 percent of sea rarity mucopolysaeccharide and 0.3-1.0 percent of polypeptide is obtained by the fermentation of salt water containing the zymolytic solution. The sea rarity functional nutritious component produced by adopting an autolytic enzyme technology is added to the production of leavened food, thus promoting the quality of the leavened food.

Description

technical field [0001] The invention belongs to the field of making soy sauce and soy sauce fermented food, and relates to a method for enzymatically hydrolyzing marine molluscs to prepare soy sauce and soy sauce fermented food containing marine mollusk enzymatic hydrolysis liquid. Background technique [0002] Fermented food is an essential condiment in people's life. There are many types of fermented foods, each with its own specific nutritional value. However, traditional fermented foods have relatively single nutritional components. All kinds of sea treasures are high in protein and low in fat, contain polysaccharides, nucleic acids and various trace elements, and have high nutritional value. With the development of food, medicine and biotechnology, the understanding of the value of sea cucumbers has become more and more in-depth. Various sea treasures resources have evolved from traditional dishes that can be eaten directly to capsules, oral liquids, wine and other se...

AI Technical Summary

Problems solved by technology

With the development of food, medicine and biotechnology, the understanding of the value of sea cucumbers has become more and more in-depth. Various sea treasures resources have evolved from traditional dishes that can be eaten directly to capsules, oral liquids, wine and other series of products, such as sea cucumber candy products ( Patent No. 03112126.8), Sea Cucumber Wine Products (Patent No. 02109804.2), Abalone Wine Products (Patent No. 200410028580.1), Instant Sea Cucumber Products (Patent No. 02132777.7), Instant Abalone Products (Application No. 200510126177.7), Sea Cucumber Milk Products (Patent No. 01127341.0), etc. However, due to the product form and storage conditions of these emerging sea cucumber products, many consumers cannot enjoy this precious resource. In addition, some sea cucumber soy sauce products have also appeared on the market, such as sea cucumber soy sauce, abalone soy sauce, etc., but their products The forms of added sea treasures are different. Some add water after soaking sea cucumbers, and some use traditional methods to extract and concentrate sea cucumbers. These methods all cause serious loss of nutritional value of sea cucumbers.