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Acete chinensis cooking liquid seafood seasoning and preparation method thereof

A technology of seafood seasoning and cooking liquid, which is applied in the field of seafood seasoning and preparation of shrimp cooking liquid, which can solve the problems of poor flavor, heavy bitter smell, environmental pollution, etc., achieve rich nutrition, delicious taste, and reduce agglomeration Effect

Inactive Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention also provides a preparation method of seafood seasoning for cooking liquid of hairy shrimp. The preparation method has simple steps, strong operability and low production cost. The condiment made from concentrated soup has a strong bitter and fishy taste, poor flavor and environmental pollution caused by the discharge of the cooking liquid of hairy shrimp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] (1) Preparation of hairy shrimp cooking liquid extract

[0058] (1) Pre-concentration: vacuum-concentrate the shrimp cooking liquid at 80°C and a vacuum degree of -0.07MPa to a solid content of 15% to obtain a concentrated liquid.

[0059] (2) Enzymolysis: adjust the pH of the concentrated solution to 8, add a compound enzyme with a mass of 0.4% of the concentrated solution, and perform constant temperature enzymolysis at 60°C for 6 hours to obtain an enzymolysis solution. During the enzymolysis period, air is continuously introduced for stirring. The compound enzyme is made by mixing neutral protease and flavor protease with a mass ratio of 1:3.

[0060] (3) Enzyme inactivation: Heat the enzymolysis solution to 95°C and maintain it for 12 minutes to obtain an enzyme inactivation solution.

[0061] (4) Deodorization: Add 0.3% yeast powder in the enzymolysis solution to the enzyme inactivation solution, and stir continuously at 30°C for 1 hour to obtain the deodorizatio...

Embodiment 2

[0069] (1) Pre-concentration: vacuum-concentrate the shrimp cooking liquid at 70°C and a vacuum degree of -0.08MPa to a solid content of 10% to obtain a concentrated liquid.

[0070] (2) Enzymolysis: adjust the pH of the concentrated solution to 6, add a compound enzyme with a mass of 0.6% of the concentrated solution, and carry out constant temperature enzymolysis at 50°C for 10 hours to obtain an enzymolysis solution. The compound enzyme is made by mixing neutral protease and flavor protease with a mass ratio of 1:4.

[0071] (3) Enzyme inactivation: Heat the enzymolysis solution to 100°C and maintain it for 10 minutes to obtain an enzyme inactivation solution.

[0072] (4) Deodorization: Add 0.1% yeast powder in the enzymolysis solution to the enzyme inactivation solution, and stir continuously at 40°C for 1.5 hours to obtain the deodorization solution.

[0073] (5) Odor removal: add β-cyclodextrin with 1% mass of the deodorization liquid to the deodorization liquid, embed...

Embodiment 3

[0080] (1) Pre-concentration: vacuum-concentrate the shrimp cooking liquid at 75°C and a vacuum degree of -0.075 MPa to a solid content of 12% to obtain a concentrated liquid.

[0081] (2) Enzymolysis: adjust the pH of the concentrated solution to 7, add a compound enzyme with 0.5% of the concentrated solution mass, and enzymolyze at a constant temperature of 55°C for 8 hours to obtain an enzymatic hydrolysis solution. During the enzymatic hydrolysis, air is continuously introduced for stirring. The compound enzyme is made by mixing neutral protease and flavor protease with a mass ratio of 1:3.5.

[0082] (3) Enzyme inactivation: Heat the enzymatic hydrolysis solution to 90°C and maintain it for 15 minutes to obtain an enzyme inactivation solution.

[0083] (4) Deodorization: Add 0.2% yeast powder in the enzymolysis liquid to the enzyme inactivating liquid, and stir continuously at 35°C for 2 hours to obtain the deodorizing liquid.

[0084] (5) Deodorization: Add 2% β-cyclode...

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Abstract

The invention discloses an acete chinensis cooking liquid seafood seasoning which is prepared from the following components according to mass percent: 70%-80% of acete chinensis cooking liquid extractives, 5%-10% of table salt, 3%-5% of monosodium glutamate, 2%-4% of white sugar, 1%-3% of chicken powder, 3%-5% of lecithin powder, 0.1%-0.3% of herbs powder, 0.2%-0.5% of disodium succinate, 3%-5% of maltodextrin and 0.01%-0.1% of flavor nucleotides disodium. The acete chinensis cooking liquid seafood seasoning provided by the invention is reasonable in compatibility, low in production cost, fresh in flavor, mellow in taste and rich in nutrition, has a long quality guarantee period, and is high in dispersion, fluidity and instant solubility. The invention also discloses a preparation method of the acete chinensis cooking liquid seafood seasoning. The preparation method mainly comprises the following steps of preparing the acete chinensis cooking liquid extractives and compounding. The preparation method is simple in processing step, high in operability and low in production cost, and solves the problem of environment pollution caused by exhaust of acete chinensis cooking liquid.

Description

technical field [0001] The invention relates to a condiment, in particular to a shrimp cooking liquid seafood seasoning made from the hairy shrimp cooking liquid and a preparation method thereof. Background technique [0002] Hairy prawns, also known as water prawns, are small economical prawns. They are the prawn resources with the largest output in my country's marine prawns. The annual catch is huge, and their dried products are called shrimp skins. However, hairy shrimps are not easy to survive after being caught, are very easy to rot and deteriorate, are difficult to keep fresh, and have poor processability, so they must be processed quickly after leaving the water. [0003] In recent years, with the improvement of on-board processing technology, the "integrated fishing and processing" offshore mobile processing mode has effectively solved the problem of difficult storage and transportation of raw shrimp and low processing output value, which not only ensures the freshn...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/226A23L1/015A23L1/025A23L27/00A23L5/20A23L5/30A23L27/20
Inventor 杨会成李瑞雪周宇芳郑斌付万冬廖妙飞钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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