Preparation method of Corbicula fluminea seasoning

Abstract

The invention discloses a preparation method of Corbicula fluminea seasoning. The method comprises steps as follows: after Corbicula fluminea meat paste and water are mixed in the mass ratio being 1:1, mixed enzymes accounting for 2% of a raw material liquid are added, the mixture is subjected to water bath at the temperature of 60 DEG C for 6 h and then subjected to boiling water bath at 100 DEG C for enzyme denaturalixation for 15 min after enzymolysis is completed, centrifugation is performed, and an enzymatic hydrolysate is obtained; 10 mL of the enzymatic hydrolysate obtained in S1 is taken, 0.6 g of glucose, 0.02 g of xylose, 0.2 g of arginine, 0.1 g of glycine and 0.2 g of taurine are added, the mixture reacts at 100 DEG C for 1 h, the reaction pH is 6, a reaction liquid is freeze-dried, and the Corbicula fluminea seasoning is obtained. Through a Maillard reaction, the purpose of fishy smell removal can be achieved, and the aroma-enhancing effect can be realized, so that the seasoning with seafood and meat fragrance is obtained. The Corbicula fluminea seasoning has good flavor and taste and is very healthy and beneficial to a human body. The variety of seasoning in the market at present is greatly enriched, and even, a new market is developed.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of river clam seasoning. Background technique [0002] River clams have strong growth and reproduction capabilities, and do not have particularly high requirements for the growth environment, so they have high yields and are easy to catch. At present, the utilization of river clams is only limited to fresh food, or made into dried clams, canned food, etc. There are also few seasonings prepared from river clams on the market, so the market potential in this respect is still very large. [0003] Some scholars choose different enzymes to carry out enzymatic hydrolysis reaction on river clam meat, and study the optimal conditions of enzymatic hydrolysis. Among them, the flavor protease was used to enzymatically hydrolyze the clam meat, and the results showed that under the action of exopeptidase, the bitterness of the hydrolyzed solution could be effectively improved. The ...

AI Technical Summary

Problems solved by technology

[0007] At present, there is no condiment prepared by Maillard reaction using the clam enzymatic hydrolyzate in the condiment market, and its market potential is still very huge