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Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes

A condiment and shellfish technology, applied in food preparation, application, food science, etc., can solve the problems of destroying the natural flavor of seafood condiments, complex and expensive equipment, and complicated processes, so as to protect the marine ecological environment, taste good, and improve The effect of economic benefits

Inactive Publication Date: 2012-03-21
HAINAN YEDAO (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process of the present invention is complicated, with many procedures, complicated and expensive equipment, and the addition of kelp destroys the natural flavor of the seafood condiment

Method used

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  • Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes
  • Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes
  • Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Shellfish Nutritious Seasoning Prepared by Double Enzyme Hydrolysis and Yeast Fermentation

[0048] Enzyme type: compound protease (enzyme activity 1.5AU / g) + compound flavor protease (enzyme activity 1000AU / g) (NovoNordisk, Denmark)

[0049] Ester-producing yeast species: Ester-producing yeast 1274+1202 strain (Jinan Jiuyi Bioengineering Co., Ltd.).

[0050] Measurement indicators: amino acid nitrogen (FAN) content, total ester content, sensory evaluation.

[0051] Step a: take oysters as raw materials, wash and shell them, and homogenate shellfish (JM-FB colloid mill, rotating speed 2900r / min, emulsification fineness 50μm).

[0052] Step b: Enzymolyze the homogenized shellfish at 50°C for 6 hours, add 0.4% enzyme (calculated as fresh shellfish), and compound enzymes are compound protease + compound flavor protease. Protease (Protamex) 1.1l×10 5 U / g, compound flavor protease (Flavorzyme) 3.0×10 4 U / g, both were purchased from NovoNordisk Company in Denma...

Embodiment 2

[0060] Embodiment 2, utilize mussel poached liquid concentrated juice to make mussel nutritious seasoning sauce process

[0061] Enzyme type: Bacillus subtilis neutral protease (enzyme activity 10 5 U / g, purchased from Wuxi Geneng Science and Biological Co., Ltd.) + papain (enzyme activity 6 × 10 5 U / g, purchased from Guangzhou Yuantian Enzyme Preparation Factory).

[0062] Yeast species: Saccharomyces cerevisiae 2399, and ester-producing yeast 2300 (both were purchased from Shandong Liangshan Liangyou Bioengineering Co., Ltd.).

[0063] Step a: Enzymolysis of ingredients. Mussel concentrate 1000ml, soybean protein powder 2g, Bacillus subtilis neutral protease 5g, papain 5g.

[0064] Step b: enzymatic hydrolysis. Stir the above substances evenly, and use the natural pH value (pH=7) to perform enzymatic hydrolysis at 50° C. for 3 hours.

[0065] Step c: dilution and batching. Dilute the above enzymolysis solution with drinking water 1:1 to obtain a diluted solution, then ...

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Abstract

The invention provides a method for preparing a nutritious flavoring by using shellfishes and by-products of shellfishes, which can be widely applied to the fields of foods, grain and oil, beverages, wines, and the like. The method mainly solves the problems that the currently developed and used extraction processes and application techniques of nutrients and active ingredients of shellfishes areoutdated, by-products obtained by rough machining are discharged directly, resources are wasted, the environment is polluted, the deodorization and impurity removal of products are not performed thoroughly, the structure and form of a product are not reasonable, and a value added problem is not solved fundamentally.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a method for preparing nutritious condiments using shellfish and their by-products, which can be widely used in the fields of food, grain and oil, beverages, wine and the like. Background technique [0002] There are more than 200,000 species of organisms living in the ocean (accounting for about 87% of the total biomass on the earth), among which more than 2,000 biologically active substances with unique effects have been found, which are used to provide people with medicines, health products, food and biological materials. huge treasure trove. With the deepening of people's understanding of the development and utilization of marine resources, some people have also done research on the development and utilization of resource-rich shellfish products (oysters, mussels, scallops) and their by-products. Shellfish processing is mostly raw material processing (shellfish jerky), la...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 刘小兵兰余马小花刘盛兰雷燕
Owner HAINAN YEDAO (GRP) CO LTD
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