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Anchovy cooking liquor seafood sauce and preparation method thereof

A technology of seafood seasoning and cooking liquid, which is applied in the field of anchovy cooking liquid seafood seasoning and its preparation, can solve the problems of heavy bitterness, poor food safety, poor taste and flavor, etc., and achieve delicious taste, low production cost, good taste effect

Active Publication Date: 2013-04-24
福建创新食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems that the existing seasoning made from anchovy cooking liquid has a heavy bitter and fishy taste, poor taste and flavor, and poor food safety, and provides a seafood seasoning prepared by using anchovy cooking liquid , which is prepared from the waste liquid after cooking anchovy—anchovy cooking liquid as the main raw material. It has a small bitter smell, good taste, delicious taste, rich nutrition, good food safety and long shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] (1) Preparation of anchovy cooking liquid extract

[0055] (1) Pre-concentration: Vacuum-concentrate the anchovy cooking liquid at 65°C and a vacuum of -0.075 MPa to a solid content of 15% to obtain a concentrated liquid.

[0056] (2) Fermentation: Add 1% yeast powder and 0.5% flavor protease to the concentrated liquid, ferment at a constant temperature of 50°C for 10 hours to obtain a fermented liquid, during which air is continuously introduced for stirring .

[0057] (3) Embedding: Add 2% β-cyclodextrin in the fermentation broth, embedding at a constant temperature of 65°C for 2 hours, then raise the temperature to 90°C and maintain it for 10 minutes to obtain a deodorizing liquid.

[0058] (4) Removing heavy metals: adjust the pH of the deodorizing liquid to 7, add chitosan with 0.5% mass of the deodorizing liquid, and use ultrasonic waves with a power of 600W and a frequency of 25KHz to treat them at a temperature of 70°C for 10 minutes and then place them in a ho...

Embodiment 2

[0065] (1) Preparation of anchovy cooking liquid extract

[0066] (1) Pre-concentration: Vacuum-concentrate the anchovy cooking liquid at 60°C and a vacuum degree of -0.07 MPa to a solid content of 10% to obtain a concentrated liquid.

[0067] (2) Fermentation: Add 1.2% yeast powder and 0.4% flavor protease to the concentrated liquid, ferment at a constant temperature of 45°C for 12 hours to obtain a fermented liquid, during which air is continuously introduced for stirring .

[0068] (3) Embedding: Add β-cyclodextrin with 1% of the mass of the fermentation broth to the fermentation broth, embedding at a constant temperature of 55°C for 1 hour, then raise the temperature to 100°C and maintain it for 5 minutes to obtain a deodorizing liquid.

[0069] (4) Removal of heavy metals: adjust the pH of the deodorizing liquid to 6.8, add chitosan with 1% mass of the deodorizing liquid, and use ultrasonic waves with a power of 500W and a frequency of 30KHz to treat them at a temperatur...

Embodiment 3

[0075] (1) Preparation of anchovy cooking liquid extract

[0076] (1) Concentration of anchovy cooking liquid: Concentrate anchovy cooking liquid in vacuum at 70°C and vacuum degree of -0.08 MPa to a solid content of 12% to obtain a concentrated liquid.

[0077] (2) Fermentation: Add 1.5% yeast powder and 0.3% flavor protease to the concentrated liquid, ferment at a constant temperature of 40°C for 11 hours to obtain a fermented liquid, during which air is continuously introduced for stirring .

[0078] (3) Embedding: Add β-cyclodextrin of 3% of the mass of the fermentation broth to the fermentation broth, embedding at a constant temperature of 60°C for 1.5h, then raising the temperature to 95°C and maintaining it for 7min to obtain a deodorizing liquid.

[0079] (4) Removal of heavy metals: adjust the pH of the deodorizing liquid to 6.5, add chitosan with a mass of 1.5% of the deodorizing liquid, and use ultrasonic waves with a power of 400W and a frequency of 40KHz to treat...

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Abstract

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

Description

technical field [0001] The invention relates to a condiment, in particular to an anchovy cooking liquid seafood seasoning made from an anchovy cooking liquid as a main raw material and a preparation method thereof. Background technique [0002] Anchovies have high nutritional value and are natural and green health products. Anchovies contain a large amount of unsaturated fatty acids such as DHA and EPA, which have special curative effects on the prevention and treatment of cardiovascular and circulatory system diseases. Therefore, anchovy’s The development and utilization has become the focus of research in the world's aquatic product processing industry. [0003] However, anchovies are small in body and high in fat content. They are not easy to survive after being caught, are extremely perishable, easy to deteriorate, difficult to keep fresh, and poor in processability. Therefore, they must be processed quickly after leaving the water. In recent years, with the improvement...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/23A23L1/015A23L27/00A23L5/20A23L27/24
Inventor 杨会成郑斌周宇芳付万冬廖妙飞李瑞雪周秀锦
Owner 福建创新食品科技有限公司
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