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Method for preparing seafood essence from seafood extract

A technology for seafood flavor and seafood, which can be used in applications, food drying, food science, etc., and can solve problems such as carcinogenesis

Inactive Publication Date: 2018-03-02
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Two toxic substances will have adverse effects such as carcinogenicity on the human body

Method used

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  • Method for preparing seafood essence from seafood extract
  • Method for preparing seafood essence from seafood extract

Examples

Experimental program
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Effect test

Embodiment 1

[0021] In the present embodiment, a method for preparing seafood essence by using seafood extract, it goes through the following steps:

[0022] (I) Provide amino acid solution obtained from enzymatic hydrolysis of seafood;

[0023] (II) Concentrate the amino acid solution in step I to amino acid nitrogen 3.0 g / 100ml under vacuum; wherein, the concentration is carried out under a vacuum of 0.07Mpa;

[0024] (III) Add 300 parts by weight of glucose to 10,000 parts by weight of the concentrated amino acid solution obtained in step II, adjust the pH of the reaction solution to 7.5, the temperature to 105°C, and the reaction time to 1.5 hours, and quickly cool down to 50°C after the reaction is completed;

[0025] (IV) aging the reaction solution obtained in step III for 20 days; wherein, the aging includes the step of stirring every other day;

[0026] (V) drying the ripening liquid obtained in step IV to obtain the finished product.

[0027] Obtained light yellow seafood essen...

Embodiment 2

[0029] In the present embodiment, a method for preparing seafood essence by using seafood extract, it goes through the following steps:

[0030] (I) Provide amino acid solution obtained from enzymatic hydrolysis of seafood;

[0031] (II) Concentrate the amino acid solution in step I to amino acid nitrogen 3.0 g / 100ml under vacuum; wherein, the concentration is carried out under a vacuum of 0.05Mpa;

[0032] (III) Add 300 parts by weight of glucose to 10000 parts by weight of the concentrated amino acid solution obtained in step II, adjust the pH to 7.2, the temperature is 107°C, the reaction time is 2 hours, and the temperature is rapidly lowered to 47°C after the reaction is completed;

[0033] (IV) aging the reaction liquid obtained in step III for 10 days; wherein, the aging includes the step of stirring every 2 days;

[0034] (V) drying the ripening liquid obtained in step IV to obtain the finished product.

[0035] Obtained light yellow seafood essence solid powder acco...

Embodiment 3

[0037] In the present embodiment, a method for preparing seafood essence by using seafood extract, it goes through the following steps:

[0038] (I) Provide amino acid solution obtained from enzymatic hydrolysis of seafood;

[0039] (II) Concentrate the amino acid solution in step I to amino acid nitrogen 4.0 g / 100ml under vacuum; wherein, the concentration is carried out under a vacuum degree of 0.03Mpa;

[0040] (III) Add 200 parts by weight of glucose to 10000 parts by weight of the concentrated amino acid solution obtained in step II, adjust the pH to 7.0, the temperature is 110°C, the reaction time is 3 hours, and the temperature is rapidly lowered to 45°C after the reaction is completed;

[0041] (IV) aging the reaction solution obtained in step III for 15 days; wherein, the aging includes the step of stirring every 3 days;

[0042] (V) drying the ripening liquid obtained in step IV to obtain the finished product.

[0043] Obtained light yellow seafood essence solid po...

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Abstract

The invention discloses a method for preparing seafood essence from a seafood extract, and solves the problem that conventional seafood essence contains by-products. The method comprises the followingsteps of (I) providing amino acid liquid obtained through seafood enzymolysis; (II) concentrating the amino acid liquid in the step I under vacuum to obtain amino-acid nitrogen; (III) adding 200-400parts by weight of glucose to 10000 parts by weight of the concentrated amino acid liquid obtained in the step II, regulating the pH of reaction liquid to 7.0-7.5, regulating the temperature to be 105-110 DEG C, carrying out a reaction for 1.5-3 hours, and after the reaction, rapidly lowering the temperature to 45-50 DEG C; (IV) curing the reaction liquid obtained in the step III for 10-20 days; and (V) drying the cured liquid obtained in the step IV to obtain finished products. The method is reasonable in technology, advanced in technique and high in operability. The seafood essence preparedby the method is low in content of acrylamide and low in content of furan.

Description

technical field [0001] The invention relates to the preparation of seasonings, in particular to a method for preparing seafood essence by using seafood extracts. Background technique [0002] Essence is an edible substance that improves the quality and flavor of food. It is divided into two types: natural essence and synthetic essence. Synthetic flavors are synthesized by chemical methods, and most of them are toxic substances containing benzene. As people pay more and more attention to food safety, artificial flavors are questioned by consumers. The safety of the seafood essence made by the Maillard reaction through the protein extract is more guaranteed, and it is increasingly popular. [0003] Among the total amount of aquatic products in my country, low-value seafood (fish, shrimp, shellfish) accounts for about 40%. Using high-tech to deeply develop low-value seafood can improve the comprehensive utilization level of my country's aquatic products and increase the addit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23V2002/00A23L27/215A23V2250/61A23V2300/24A23V2300/10A23V2250/7042
Inventor 房文涛原永广
Owner 荣成市日鑫水产有限公司
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