Fermentation type lobster seasoning and making method thereof

A production method, seasoning technology, applied in food preparation, application, food science, etc.

Inactive Publication Date: 2010-12-22
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is: to provide a kind of fermented lobster seasoning and its production method, aiming at the current development status and main problems of the current lobster seasoning industry, using biotechnology to produce lobster seasoning, to solve the technical problems in the development of the lobster seasoning industry Bottleneck, establish a standardized and standardized "lobster special seasoning" production method to promote the rapid development of the lobster industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Make fermented liquid lobster seasoning according to the following specific steps

[0026] (1) Wash and mash 10kg of lobster leftovers that have been removed from impurities, i.e. defective shrimp, shrimp heads, shrimp tails, and shrimp tails, add 10kg of water, stir and heat to 95°C for 40 minutes, and then mash with tissue Crusher at 8000 rpm for 10 minutes, then add 10kg of water, heat to 95°C for 30 minutes to sterilize, cool to 50°C to make pre-boiled liquid;

[0027] (2) Use 10% hydrochloric acid to adjust the pH of the pre-cooking liquid to 6.4, add 4g of Novozymes Protamex complex protease to the pre-cooking liquid, stir and enzymolyze at 50°C for 6 hours, then raise the temperature to 95°C for 20 minutes, and cool to 40°C, and filtered through an 80-mesh sieve to obtain the lobster enzymatic hydrolyzate;

[0028] (3) Take 1Kg of lobster enzymatic solution prepared in step 2, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, d...

Embodiment 2

[0034] Embodiment 2: Make fermented liquid lobster seasoning according to the following specific steps

[0035] (1) Wash and mash 10kg of lobster leftovers that have been removed from impurities, i.e. defective shrimp, shrimp heads, shrimp tails, and shrimp tails, add 10kg of water, stir and heat to 95°C for 40 minutes, and then mash with tissue Crusher at 8000 rpm for 10 minutes, then add 10kg of water, heat to 95°C for 30 minutes to sterilize, cool to 52°C to make pre-boiled liquid;

[0036] (2) Use 10% hydrochloric acid to adjust the pH of the pre-cooking liquid to 6.5, add Novozymes Protamex complex protease 5g to the pre-cooking liquid, stir the enzymolysis at 52°C for 5 hours, then raise the temperature to 95°C for 20 minutes, and cool to 40°C, and filtered through an 80-mesh sieve to obtain the lobster enzymatic hydrolyzate;

[0037] (3) Take 1Kg of lobster enzymatic solution prepared in step 2, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, dip...

Embodiment 3

[0043] Embodiment 3: Make fermented liquid lobster seasoning according to the following specific steps

[0044] (1) Wash and mash 10kg of lobster leftovers that have been removed from impurities, i.e. defective shrimp, shrimp heads, shrimp tails, and shrimp tails, add 10kg of water, stir and heat to 95°C for 40 minutes, and then mash with tissue Crusher at 8000 rpm for 10 minutes, then add 10kg of water, heat to 95°C for 30 minutes to sterilize, cool to 55°C to make pre-boiled liquid;

[0045] (2) Use 10% hydrochloric acid to adjust the pH of the pre-cooking liquid to 6.6, add Novozymes Protamex complex protease 6g to the pre-cooking liquid, stir and enzymolyze at 55°C for 4 hours, then raise the temperature to 95°C for 20 minutes, and cool to 40°C, and filtered through an 80-mesh sieve to obtain the lobster enzymatic hydrolyzate;

[0046] (3) Take 1Kg of lobster enzymatic solution prepared in step 2, glucose 10g, lactose 10g, sodium acetate 5g, triammonium citrate 2.0g, dipo...

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PUM

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Abstract

The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.

Description

technical field [0001] The invention relates to a seasoning and a preparation method, in particular to a fermented lobster seasoning and a preparation method. Background technique [0002] Xuyi Thirteen Fragrance Lobster Seasoning is a seasoning developed by selecting more than ten or even thirty kinds of Chinese herbal medicines. But there are: (1) the dosage form is single, mainly sold in the market as powder; (2) the compound is only prepared by experience, lacking standardized and scientific standards; (3) the quantitative mechanism of nutritional function is not clear, and the ingredients are only based on experience. There is a lack of research on the amount of addition and the mechanism of its nutritional function when adding multi-flavored traditional Chinese medicine ingredients. Contents of the invention [0003] The purpose of the present invention is to provide a fermented lobster seasoning and its production method. In view of the current development status a...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 贾建波许海瑞
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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