Preparation method of seafood chicken juice seasoning

Abstract

The invention discloses a preparation method of seafood chicken juice seasoning. The preparation method comprises the following steps of (1) pretreating raw materials, namely shaping, deodorizing and cleaning seafood and chicken meat or seafood and chicken bones which serve as raw materials; (2) treating spices, namely putting the spices, shallots and gingers into oil for frying; (3) boiling the raw materials, namely boiling the pretreated raw materials and the spices; (4) performing hydrolysis, namely adding protease for hydrolysis, and then performing enzyme deactivation and cooling; (5) performing aftertreatment, namely filtering, concentrating, adding auxiliary materials to mix, homogenizing and packaging to obtain a product. Compared with a conventional soup boiling method, the preparation method disclosed by the invention has the advantages that the spice utilization rate is high, and the using amount of the spices is only 10-30 percent of that of the spices used in the conventional method; the energy consumption is reduced and only accounts for 40-50 percent of that of the conventional method; the protease hydrolysis is full, so that effective constituents such as amino acid and nucleotide can be fully dissolved out, no waste marinade is discharged, and the pollution to the environment is avoided.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a preparation method of seafood chicken sauce seasoning and products prepared by the method. Background technique [0002] Seafood seasoning sauce and chicken sauce are traditional condiments in my country, which are deeply loved by consumers from all over the world. At present, my country is the world's largest producer of meat products, and the output of aquatic products and chicken products both ranks first in the world, and there are a lot of resources that can be used. Among marine biological resources, seafood such as fish, shrimp and shellfish is one of the most important food resources for human beings. Among them, low-value fish, shrimp and shellfish resources have not been fully utilized, and their processing rate is less than 30%. Among the processed seafood resources , Leftovers such as fish bones and shrimp heads are generally put in as feed, causing serious wast...

AI Technical Summary

Problems solved by technology

Among marine biological resources, seafood such as fish, shrimp and shellfish is one of the most important food resources for human beings. Among them, low-value fish, shrimp and shellfish resources have not been fully utilized, and their processing rate is less than 30%. Among the processed seafood resources , leftovers such as fish bones and shrimp heads are generally used as feed, resulting in a serious waste of resources

[0003] The traditional seafood seasoning sauce is made by trimming and washing seafood, adding seasonings such as salt and spices, and adding water to make it. The prepared seafood sauce or chicken sauce has a natural flavor and is a traditional seasoning product in my country. However, the traditional preparation process, The ratio of raw materials to water, the amount of seasoning, and the control of the heat must be controlled by experienced masters. The above key process parameters cannot be quantified, so the traditional seafood juice and chicken juice products have unstable taste.

Currently used seafood juice, chicken juice and other products can only be processed separately in a small area, and it is difficult to achieve standardization, large-scale, and industrial production