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Preparation method of lobster seasoning

A technology for seasoning and lobster, applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, can solve problems such as harm to health, achieve the effect of increasing freshness, and reduce the risk of muscle lysis.

Inactive Publication Date: 2019-11-01
太湖县宇翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a method for preparing lobster seasoning, the seasoning prepared by the method solves the problem of harming health, and can also increase flavor and freshness significantly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of lobster seasoning, comprising the following steps:

[0021] 1) Frozen Sophora japonica and lobster meat are frozen with liquid nitrogen, then crushed and mixed to obtain a mixed powder;

[0022] 2) Cook the mixed powder with water for 16 minutes, then cool to 50°C, adjust the pH value of the mixture to 6.5, then add cellulase and protease for enzymatic hydrolysis, the enzymatic hydrolysis time is 10 hours, and then heat up to extinguish live to obtain an enzymatic solution; the addition of cellulase is 0.8% of the weight of the mixed powder, and the addition of protease is 0.9% of the weight of the mixed powder.

[0023] 3) mixing star anise, cumin, nutmeg, cinnamon, sucrose and licorice, softening with superheated steam, cooling to room temperature, adding to a pot filled with hot rapeseed oil and stirring to obtain a fried product;

[0024] 4) Spray the enzymolysis solution on the stir-fried product, dry it and adjust it to a solid content of ...

Embodiment 2

[0027] A preparation method of lobster seasoning, comprising the following steps:

[0028] 1) Frozen Sophora japonica and lobster meat are frozen with liquid nitrogen, then crushed and mixed to obtain a mixed powder;

[0029] 2) Cook the mixed powder with water for 10 minutes, then cool to 60°C, adjust the pH value of the mixture to 7.5, then add cellulase and protease in sequence for enzymolysis, the enzymolysis time is 8 hours, and then heat up to extinguish live to obtain an enzymatic solution; the added amount of cellulase is 0.4% of the weight of the mixed powder, and the added amount of protease is 1.1% of the weight of the mixed powder.

[0030] 3) mixing star anise, cumin, nutmeg, cinnamon, white sugar and licorice, softening with superheated steam, cooling to room temperature, adding to a pot filled with hot rapeseed oil and stirring to obtain a fried product;

[0031] 4) Spray the enzymatic hydrolysis solution on the stir-fried product, dry it to adjust the solid co...

Embodiment 3

[0034] A preparation method of lobster seasoning, comprising the following steps:

[0035] 1) Frozen Sophora japonica and lobster meat are frozen with liquid nitrogen, then crushed and mixed to obtain a mixed powder;

[0036] 2) Cook the mixed powder with water for 20 minutes, then cool to 54°C, adjust the pH value of the mixture to 8.5, then add cellulase and protease for enzymatic hydrolysis, the enzymatic hydrolysis time is 6 hours, and then heat up to extinguish live to obtain an enzymatic solution; the addition of cellulase is 1.1% of the weight of the mixed powder, and the addition of protease is 1.3% of the weight of the mixed powder.

[0037] 3) mixing star anise, cumin, nutmeg, cinnamon, sucrose and licorice, softening with superheated steam, cooling to room temperature, adding to a pot filled with hot rapeseed oil and stirring to obtain a fried product;

[0038] 4) Spray the enzymolysis solution on the stir-fried product, dry it and adjust it to a solid content of 5...

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PUM

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Abstract

The invention provides a preparation method of lobster seasoning. The preparation method comprises the following steps of (1) performing freezing treatment on sophora japonica and lobster meat with liquid nitrogen, and performing breaking and mixing to obtain mixed powder; (2) adding water to the mixed powder, performing cooking, then performing cooling to 50-60 DEG C, regulating the pH value of mixed liquid to 6.5-8.5, sequentially adding cellulases and proteases, performing enzymolysis for enzymolysis time of 6h-10h, and performing warming for inactivating to obtain enzymatic hydrolysate; (3) mixing star aniseeds with fennel fruits, semen myristicae, cinnamon, a sweetening agent and licorice roots, performing softening treatment with superheated steam, performing cooling to room temperature, adding the mixture to a pot loaded with hot rapeseed oil, and performing stir-frying, to obtain stir-fried substances; and (4) spraying the enzymatic hydrolysate to the stir-fried substances, andperforming drying and adjusting until the content of solid is 40-50wt% so as to obtain lobster seasoning. The seasoning prepared by the method solves the problem that health is damaged, and is notable in effects of increasing fragrance and fresh taste.

Description

technical field [0001] The invention belongs to the field of seasoning preparation, and in particular relates to a preparation method of lobster seasoning. Background technique [0002] The types and contents of nutrients in lobster are no less than that of livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimps contain high protein and low fat, and the protein content accounts for 16-20% of the total Around, the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which are suitable for human body absorption. Moreover, lobster is not only white and tender, delicious, high in protein, low in fat, rich in nutrition, but also has medicinal value, which can reduce phlegm, relieve cough, and promote wound healing. Because of its high nutritional value and delicious taste, lobster has become a favorite delicacy for the general public. [0003] Seasonings, also known as condi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/10
CPCA23L27/00A23L27/10A23L27/20A23L33/10A23V2002/00A23V2200/16A23V2200/30
Inventor 吴建民
Owner 太湖县宇翔食品有限公司
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