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A method for preparing seafood seasoning powder by using oyster and variegated clam cooking liquid

A seafood seasoning and cooking liquid technology, applied in the field of seasoning powder, can solve the problems of complex operation, loss of taste substances and nutrients, and high cost, and achieve the effects of increasing solid content, improving utilization rate, and low raw material cost

Active Publication Date: 2018-07-27
福建优益佳食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the method for preparing seafood seasoning powder by utilizing oyster and variegated clam cooking liquid

[0029] (1) Source of raw materials: 3 L of oyster cooking liquid and 1 L of variegated clam cooking liquid were collected and mixed to obtain 4 L of raw material liquid;

[0030] (2) Ultrafiltration membrane filtration: 4 L of raw material liquid is pumped into the ultrafiltration membrane equipment for membrane separation treatment to obtain 3.5 L of filtrate with a molecular weight cut-off of 100 KDa. The conditions for ultrafiltration membrane filtration are: 20-40℃, inlet pressure 2-4bar, outlet pressure 1-2bar.

[0031] (3) β-cyclodextrin embedding: add 1% by weight of β-cyclodextrin to the filtrate, and embed at 50°C for 40 minutes;

[0032] (4) Milling: Spray-dry the liquid after β-cyclodextrin embedding treatment to make milling, the spray drying inlet temperature is set at 170-190°C, and the outlet temperature is 85-100°C;

[0033] (5) Add ...

Embodiment 2

[0034] Embodiment 2: utilize oyster and the method for preparing seafood seasoning powder with oyster and variegated clam cooking liquid

[0035] (1) Source of raw materials: 5 L of oyster cooking liquid and 1 L of variegated clam cooking liquid were collected and mixed to obtain 6 L of raw material liquid;

[0036] (2) Ultrafiltration membrane filtration: 4 L of the raw material liquid is pumped into the ultrafiltration membrane equipment for membrane separation treatment to obtain 5.4 L of filtrate with a molecular weight cut-off of 100 KDa. The conditions of the ultrafiltration membrane filtration are: 20-40℃, inlet pressure 2-4bar, outlet pressure 1-2bar.

[0037] (3) β-cyclodextrin embedding: add 3% by weight of β-cyclodextrin to the filtrate, and embed at 30°C for 20 minutes;

[0038] (4) Milling: Spray-dry the liquid after β-cyclodextrin embedding treatment to make milling, the spray drying inlet temperature is set at 170-190°C, and the outlet temperature is 85-100°C; ...

Embodiment 3

[0040] Embodiment 3: the method for preparing seafood seasoning powder by utilizing oyster and variegated clam cooking liquor

[0041] (1) Source of raw materials: collect 4 L of oyster cooking liquid and 1 L of variegated clam cooking liquid, and mix well to obtain 5 L of raw material liquid;

[0042] (2) Ultrafiltration membrane filtration: 5 L of raw material liquid is pumped into the ultrafiltration membrane equipment for membrane separation treatment, and the filtrate L is obtained, and its molecular weight cut-off is 100 KDa. The conditions of the ultrafiltration membrane filtration are: 20 -40℃, inlet pressure 2-4bar, outlet pressure 1-2bar.

[0043] (3) β-cyclodextrin embedding: Add 2% of its weight of β-cyclodextrin to the filtrate, and embed at 40°C for 30 minutes;

[0044] (4) Milling: Spray-dry the liquid after β-cyclodextrin embedding treatment to make milling, the spray drying inlet temperature is set at 170-190°C, and the outlet temperature is 85-100°C;

[004...

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Abstract

The invention discloses a method for preparing seafood seasoning powder by using oyster and variegated clam cooking liquid. The method includes the following steps: collecting the waste cooking liquid generated during the processing of oysters and variegated clams, and mixing them to obtain a raw material liquid; introducing the raw material liquid through a pump into an ultrafiltration membrane device for membrane separation treatment to obtain a filtrate, and its molecular weight cut-off 100 KDa; add 1-3% β-cyclodextrin by weight to the filtrate, and embedding at 30-50°C for 20-40 min; spray the liquid after embedding β-cyclodextrin Dry powder; add 1-2% silicon dioxide powder by weight to the prepared powder, mix and pack to obtain the finished product. The invention adopts natural raw materials to prepare the seafood seasoning powder without adding other seasoning components, and the prepared seafood seasoning powder is delicious and has the unique fragrance of oysters and variegated clams. The raw material cost is low, the utilization rate of oyster and variegated clam resource is improved, and the effect of environmental protection is achieved.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/14A23L5/20
Inventor 章骞曹敏杰沈建东刘光明
Owner 福建优益佳食品科技有限公司
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