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Method for preparing margarya melanioides meat freshness-enhancing base material from margarya melanioides meat protein hydrolysate

A protein hydrolyzate, snail meat technology, applied in the fields of application, food science, food preservation, etc., to achieve the effect of removing the fishy smell of soil, enhancing the aroma, and maintaining the natural properties and flavor

Inactive Publication Date: 2017-05-31
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The further technical problem to be solved by the present invention is: adopting the spray freeze-drying process not only makes various water-soluble and fat-soluble components, nutritional components, and flavor components in the product fully dispersed and uniform, with stable physical and chemical properties, no dampness and no caking, but also through The spray freeze-drying process is completed in a fully enclosed environment at one time, avoiding environmental pollution, product pollution, human hazards, etc. that may be caused by dust, and also greatly reducing the loss of product flavor components and odors

Method used

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  • Method for preparing margarya melanioides meat freshness-enhancing base material from margarya melanioides meat protein hydrolysate

Examples

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Embodiment 1

[0025] 1) The raw material is river snail, also called stone snail. For river snails, wash the silt with clean water, let them rest in flowing water for 3-5 days, then remove the shells, remove impurities, get the meat, and grind them into minced meat.

[0026] 2) Mix the above minced meat with water (the weight ratio of minced meat to water is 0.25:1), and make a uniform and fine meat slurry through colloid milling, and adjust the pH value to 6.5.

[0027] 3) Add compound flavor enzyme (Flavourzyme) and neutral protease directly to the snail meat slurry prepared above, enzymolysis temperature is 50°C, enzymolysis time is 4 hours, and the degree of hydrolysis is preferably controlled at 30%. The compound flavor enzyme (Flavourzyme) is added with 6LAPU per gram of the weight of the minced meat (LAPU is the English abbreviation of leucine aminopeptidase unit); food-grade neutral protease (200,000 u / g) is added at 0.4% of the weight of the minced meat.

[0028] 4) After adding a...

Embodiment 2

[0030] 1) The raw material is snail. For the snails, wash the sediment with clear water, let them rest for 3-5 days in running clear water, then remove the shells, remove impurities, get the meat, and grind them into minced meat.

[0031]2) Mix the above minced meat with water (the weight ratio of minced meat to water is 0.3:1), and make a uniform and fine meat slurry through colloid milling, and adjust the pH value to 6.5.

[0032] 3) Add compound flavor enzyme (Flavourzyme) and neutral protease directly to the snail meat slurry prepared above, enzymolysis temperature is 50°C, enzymolysis time is 4 hours, and the degree of hydrolysis is preferably controlled at 30%. The compound flavor enzyme (Flavourzyme) is added with 8 LAPU per gram of the weight of the minced meat (LAPU is the English abbreviation of leucine aminopeptidase unit); food-grade neutral protease (200,000 u / g) is added at 0.5% of the weight of the minced meat.

[0033] 4) After adding an appropriate amount of ...

Embodiment 3

[0035] 1) The raw material is apple snails. For apple snails, wash the silt with clean water, let them rest in flowing water for 3-5 days, then remove the shells and remove impurities to get the meat, and grind them into minced meat.

[0036] 2) Mix the above minced meat with water (the weight ratio of minced meat to water is 0.35:1), and make a uniform and fine meat slurry through colloid milling, and adjust the pH value to 6.5.

[0037] 3) Add compound flavor enzyme (Flavourzyme) and neutral protease directly to the snail meat slurry prepared above, enzymolysis temperature is 50°C, enzymolysis time is 4 hours, and the degree of hydrolysis is preferably controlled at 35%. The compound flavor enzyme (Flavourzyme) is added with 8 LAPU per gram of the weight of the minced meat (LAPU is the English abbreviation of leucine aminopeptidase unit); food-grade neutral protease (200,000 u / g) is added at 0.5% of the weight of the minced meat.

[0038] 4) After adding an appropriate amou...

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Abstract

The invention relates to a method for preparing a margarya melanioides meat freshness-enhancing base material from margarya melanioides meat protein hydrolysate. The method comprises the following steps of mincing fresh clean margarya melanioides meat into margarya melanioides meat paste, performing synergistic hydrolysis through neutral protease and composite flavored protease to obtain margarya melanioides meat primary pulp, adding an appropriate amount of ginger juice and an appropriate amount of table salt, and then performing high-temperature steaming so as to obtain the margarya melanioides meat freshness-enhancing base material. Through the adoption of the method disclosed by the invention, the high-temperature sterilization effect can be achieved, a Maillard reaction can also be caused, flavor substances are produced, the voluntary flavoring purpose is achieved, and the quality and the flavor of products are guaranteed. In addition, according to the method disclosed by the invention, a spray chilling and drying technology is adopted, so that various water-soluble components, fat-soluble components, nutrient components and flavored components in the products are sufficiently and uniformly dispersed, physical and chemical properties are stable, and moisture regain and agglomeration do not exist; and besides, the spray freeze drying technology is completed in a time in fully-enclosed environment, so that the generation of environmental pollution, product pollution, human body damage and the like which are possibly caused by dust is avoided, and the conditions that the flavored components of the products run off and the products are tainted by other odor can be greatly reduced.

Description

technical field [0001] The invention relates to a method for increasing the freshness of snail meat, in particular to a method for preparing a base material for increasing the freshness of snail meat by using a protein hydrolyzate of snail meat. Background technique [0002] Regarding the deliciousness of snail meat, there is a folk saying that "one snail can cook eighteen bowls of soup". Snail meat is rich in protein, high in nutritional value, cheap and good in quality, and is favored by people. The snail soup is both similar to seafood and different from seafood. It is extremely delicious and commendable. However, the traditional snail cooking method is to stir-fry the whole snail (or remove the tip of the tail) and make soup after adding necessary seasonings, resulting in the consequence that the utilization rate of snail meat is not high, and the snail meat becomes hard and difficult to digest , It is also possible that the snail meat may not be fully cooked due to th...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L17/50A23L29/00A23L5/10A23L3/44A23L3/46
Inventor 李军生阎柳娟黄国霞
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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