Preparation method of seafood flavor
A technology of seafood essence and essence, applied in the field of food additives, which can solve problems such as difficult handling, affecting nutrition, and easy death of whitebait, and achieves the effects of less nutritional damage, efficient reaction, and shortened reaction time
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Embodiment 1
[0016] A preparation method of seafood essence, all the percentages and ratios involved are mass ratios, specifically as follows:
[0017] 1) Treatment of whitebait: Because of the characteristics of whitebait, it must be processed within 3 hours, fresh whitebait is taken, and then quick-frozen and brought back for use. Carry out microwave radiation heat treatment to it, microwave power 800W, time 5 minutes, then cool down again. Add 20% water and stir well, microwave power is 400w, time is 10 minutes. Obtain whitebait treatment mixture.
[0018] 2) Enzymolysis of whitebait treatment mixture with immobilized compound enzyme: Enzymolysis of whitebait treatment mixture under microwave and ultrasonic conditions: flavor protease + compound flavor protease (1:1) enzymolysis conditions are: The concentration of whitebait treatment mixture is 8%, the initial pH of enzymolysis is 7, the amount of enzyme added is 1.5%, the microwave power is 450w, the ultrasonic power is 550W, the en...
Embodiment 2
[0022] Another preparation method of seafood essence is as follows:
[0023] (1) The processing of whitebait: fresh whitebait is brought back to use through speed, it is carried out microwave radiation heat treatment, microwave power 800W, time 5 minutes, then cools down again. Add 15% water and stir evenly, microwave power is 400w, and the time is 5 minutes. Obtain whitebait treatment mixture.
[0024] (2) Enzymolysis of whitebait treatment mixture with immobilized compound enzyme: under microwave and ultrasonic conditions, enzymolysis of whitebait treatment mixture: flavor protease + compound flavor protease (1:1) enzymolysis conditions are : Whitebait treatment mixture concentration 15%, initial enzymolysis pH 7, enzyme addition 3.2%, microwave power 500w, ultrasonic power 500W, enzymolysis temperature 75°C, enzymolysis time 25 minutes. After enzymatic hydrolysis, filter and centrifuge. An enzymatic hydrolyzate of whitebait is obtained.
[0025] (3) Carry out Maillard r...
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