Method for preparing seafood seasoning powder by using oyster and short necked clam cooking liquor

Abstract

The invention discloses a method for preparing a seafood seasoning powder by using an oyster and short necked clam cooking liquor. The method comprises the following steps of collecting discarded cooking liquors produced in an oyster and short necked clam processing course, uniformly mixing to obtain a raw material solution; guiding the raw material solution into ultra-filtration membrane equipment through a pump for membrane separation treatment to obtain a filtered solution with a molecular weight cutoff of 100 KDa; adding 1%-3% of beta-cyclodextrin to the filtered solution and embedding for 20-40 min at the temperature of 30-50 DEG C; spray-drying liquid subject to embedding of beta-cyclodextrin to produce powder; adding 1%-2% of silicon dioxide powder to the produced powder, mixing and then packaging to obtain a finished product. According to the method, the seafood seasoning powder is prepared by using natural raw materials without adding other seasoning ingredients, the prepared seafood seasoning powder is delicious in taste and has specific aroma of oysters and short necked clams; the raw materials are low in cost, the utilization ratio of oyster and short necked clam resources is increased and the method is environmental-friendly.

Description

technical field [0001] The invention relates to the technical field of seasoning powder, in particular to a method for preparing seafood seasoning powder by using cooking liquid of oysters and variegated clams. Background technique [0002] Oysters and variegated clams are important marine economic shellfish. In recent years, with the promotion of breeding technology and the expansion of market demand, the output of oysters and variegated clams has been greatly increased. According to statistics, in 2014, the national oyster production has exceeded 4.2 million tons, and the national clam production has exceeded 3.8 million tons. With the increasing production of oysters and variegated clams and the development of the processing industry, the high-value utilization of processing by-products is particularly important. In the process of processing oysters and variegated clams into cans and dried products, they need to go through a cooking process, which will produce a large a...

AI Technical Summary

Problems solved by technology

This patent application has the following technical defects: cumbersome process, complicated operation, and high cost; although the effect of yeast fermentation to remove fishy smell is good, it will also produce a strong yeasty smell, which affects the quality of condiments

The patent application uses nanofiltration membrane filtration to remove the salt content in the cooking liquid, but at the same time it also removes the taste substances such as amino acids and nucleotides and the nutrients such as taurine, various vitamins and minerals, resulting in Loss of taste substances and nutrients