CN101066116B - Process of producing functional seafood seasoning - Google Patents
Process of producing functional seafood seasoning Download PDFInfo
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- CN101066116B CN101066116B CN2007100158388A CN200710015838A CN101066116B CN 101066116 B CN101066116 B CN 101066116B CN 2007100158388 A CN2007100158388 A CN 2007100158388A CN 200710015838 A CN200710015838 A CN 200710015838A CN 101066116 B CN101066116 B CN 101066116B
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Abstract
The process of producing functional seafood seasoning includes the following steps: 1. processing kelp through soaking, washing, chopping, leaching for three time, filtering, merging filtrates and decompression concentrating to obtain kelp nutrient solution comprising polysaccharide, glycoside and peptide; 2. processing scallop through shelling, washing, pulping, water leaching in a fermenting tank, adding composite enzyme to ferment, adding acid protease to ferment and deactivating enzyme; and 3. mixing the products of the forgoing steps, adding flavoring enzyme to ferment, adding functionalyeast to ferment, adding spicery, pressure filtering, vacuum deairing, blending, high pressure homogenizing, deactivating, esterifying and eliminating precipitate, suprerhigh temperature sterilizing and packing. The functional seafood seasoning may be used widely in food, beverage and other fields.
Description
Technical field:
The present invention relates to the flavouring technical field, is a kind of preparation method of functional seafood seasoning specifically, can be widely used in fields such as food, grain and oil, beverage.
Background technology:
As everyone knows, the annual tellurian total amount of producing of the whole earth is equivalent to 1.5 * 10
11The ton organic carbon, and the marine organisms in the ocean of occupation of land sphere area 71% have just accounted for 87%.More than the 20 ten thousand kinds of biologies (account for whole tellurian total amount 87%) of living in the ocean have found that wherein kind more than 2000 has the bioactivator of unique effects, are the huge treasure-houses that medicine, health products, food and biomaterial are provided for people.Along with people deepen the understanding that marine resources development utilizes, in the development and use of resourceful scallop, sea-tangle, also there are groups of people to do research, but because technical measures are not too proper, it is not thorough that product takes off raw meat, product structure and product form are not too reasonable, still cause problems such as not basic solution increment.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of preparation method of functional seafood seasoning is provided, the product that has mainly solved the development and use of existing scallop, sea-tangle take off raw meat not thoroughly, product structure and form is unreasonable, the not basic problems such as increment that solve.
In order to achieve the above object, the present invention is achieved in that the preparation method of functional seafood seasoning, and its special character is that it comprises following processing step:
The processing of a sea-tangle, the processing of a sea-tangle adds entry with dried sea-tangle and soaks, and cleans then, shreds, and adds flooding, filters to get filtrate; Filter to get filtrate after above-mentioned filter residue added flooding; Filter to get filtrate after more above-mentioned filter residue being added flooding; It is concentrated to reduce pressure after the filtrate mixing with three gained, gets laminarin and glycosides peptide nutrient solution; The technical indicator of polysaccharide is SO
4 2-〉=23%, total reducing sugar (in fucose) 〉=25%, protein 〉=7%;
Scallop is shelled in the processing of b scallop, cleans, then making beating, add fermentation tank, add entry simultaneously, the volume ratio of scallop slurries and water is 12-15: 100, and lixiviate 0.5-1 hour, temperature is 50 ℃, adds mixed enzyme fermentation then, adds the acidic protein enzyme fermentation again, and enzyme then goes out;
The c product, the product of step a, b gained is mixed the fermentation of back adding food flavor enzyme, add the fermentation of functional form yeast juice again, add spice then, carry out press filtration, carry out vacuum outgas again, allocate then, high-pressure homogeneous, carry out deactivation, carry out fat again and eliminate heavyly, carry out the superhigh temperature instantaneously sterilising, last can gets finished product.
The preparation method of functional seafood seasoning of the present invention, the amount of water that step a is described to add flooding is 8 times of sea-tangle weight at every turn, extraction time is 3 hours for the first time, second and be 1 hour for the third time.
The preparation method of functional seafood seasoning of the present invention also can add extra large intestines, the two mixed culture fermentation in the described scallop process of step b.
The preparation method of functional seafood seasoning of the present invention, the described complex enzyme of step b is proteolysis complex enzyme and red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme, the addition of proteolysis complex enzyme is the 6000U/g of substrate, the addition of red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme is 2% of a substrate weight, transfer pH of mixed 6.5, fermentation time 10h; Addition in the described acid protease of step b is the 2000U/g of substrate, transfers pH of mixed 2.5, fermentation time 2h.
The preparation method of functional seafood seasoning of the present invention, the addition of the described food flavor enzyme of step c are 2 ‰ of substrate weight, transfer pH of mixed 6, fermentation time 2h; Described spice is anise, Chinese prickly ash, cassia bark, and its addition is the 2-8% of total mixture weight; Described vacuum outgas pressure is 0.08Mpa; Described high-pressure homogeneous pressure is 250-300Mpa; Described deactivation temperature is 85 ℃, time 0.5h; Described superhigh temperature instantaneously sterilising temperature is 135 ℃, time 3s.
The preparation method of functional seafood seasoning of the present invention, the described allotment of step c is to add auxiliary material, being combined as under the fixing situation of salinity of auxiliary material, the optimum condition of acid flavoring, compound sugar, yeast extract etc. cooperate: acid flavoring is 0.15%, compound sugar is 2.5%, yeast extract is 3%.
The preparation method of functional seafood seasoning of the present invention, producing of its described red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme added 2% red yeast rice in the 20L water that is warming up to 85 ℃ to, add again AMS (0.5U/g, pH6.0,0.5h); (100U/g 4h), gets liquid red colouring agent for food, also used as a Chinese medicine functional form complex enzyme to be cooled to 55 ℃ of interpolation carbohydrase.
The preparation method of functional seafood seasoning of the present invention, producing of its described functional form yeast juice adds water 2.5L, is warming up to 30 ℃, adds 5% brown sugar again and 2% active dry yeasr makes the functional form yeast juice.
The preparation method of functional seafood seasoning of the present invention, the sea food seasoning of its preparation differs analysis of components, reduced sugar is given mellow, lipid material (comprises three parts: the raw material lipid component, the part that the lipid component of composite ferment and fermentation produce) gives fragrance, the amino acid of fermentation stripping and the low-molecular-weight composition of water soluble protein form the peculiar flavour of seafood, the monascorubin that the red colouring agent for food, also used as a Chinese medicine complex enzyme produces is given product color, and micro-lipid component has increased the stability of pigment in the sweat.
The preparation method of functional seafood seasoning of the present invention, the sea food seasoning of gained is carried out assay determination, the result: nutrient composition contents such as laminarin are 10-20%; The amino acid kind is a kind surplus in the of 20, total free amino acid 8569.00mg/100ml, and contents of essential amino acids reaches 2386.69mg/100ml; Content of taurine 462.5-663.30mg/100ml; Calcium 0.26-0.32ppm; Iron 75.02-74.70ppm; Zinc 46.7-61.7ppm; Selenium 0.066-0.14mg/L; Magnesium 335.86-743.5mg/L; Manganese 1.30-22.6mg/L; Strontium 24.00-27.68ppm; Cobalt 34.22-16.57ppm; Potassium 6.231-7.028mg/g-1; Red colouring agent for food, also used as a Chinese medicine look valency 〉=400.
Compared with the prior art the preparation method of functional seafood seasoning of the present invention has outstanding substantive distinguishing features and marked improvement, 1, improved the increment utilization of aquatic products or aquatic products leftover bits and pieces and low-value aquatic product product, as be used on the scallop aquatic products leftover bits and pieces, the utilization of can rising in value, can not only turn waste into wealth, increase economic efficiency, the more important thing is the protection environment, protected the marine eco-environment; 2, be used for its preparation efficiency of soy sauce brewing technology and improve tens of times, do not contain aflatoxins in the soy sauce of Sheng Chaning simultaneously, improved product quality than traditional soy sauce brewing technology; 3, adopt complex enzyme hydrolysis to combine, thereby the product smelly problem of hydrolysis that do not exist carcinogenic trichloropropanol and acid hydrolysis to be produced, increased the health care of red colouring agent for food, also used as a Chinese medicine simultaneously with extracting technology; 4, the precipitation in the large-scale production, fatization and filtration problem have been solved; 5, utilization feature yeast with use the physics method raw meat technology of dispelling, solved the fishy smell and the mouthfeel problem of poor of product; 6, avoided other to adopt acid, alkali process destruction to the product nutritional labeling; 7, scallop and sea-tangle etc. is carried out substep decompose with lixiviate after, compound again utilization, effectively amino acid, taurine, trace element and peptide class and the nutritional labelings such as polysaccharide, iodine that contained in scallop and the sea-tangle have been transformed in the product fully, have been different from and use single product to form deficiencies such as nutrient is single, unilateral; 8, the flavouring that is rich in many biological nutritions of natural marine element can be carried out perfect the combination with daily necessities, improve people's quality of life.
In order to understand better and to implement, describe the preparation method of functional seafood seasoning of the present invention in detail below in conjunction with embodiment.
Embodiment 1, the dried sea-tangle of complete stool produced in the Shandong Peninsula added the water logging bubble 30 minutes, and the kelp soaking time can be controlled according to the wet degree of doing of sea-tangle, also can adopt bright sea-tangle, clean then, shred, add the water of 8 times of sea-tangle weight, normal pressure lixiviate 3 hours filters to get filtrate; With the water of 8 times of above-mentioned filter residue adding filter residue weight, lixiviate 1 hour filters to get filtrate; Above-mentioned filter residue is gone into the water of 8 times of filter residue weight, lixiviate 1 hour filters to get filtrate again; It is concentrated to reduce pressure after the filtrate mixing with three gained, gets laminarin and glycosides peptide nutrient solution; Detect its productive rate in the scope of 1.2-2.0%;
The Chlamys farreri that is produced from coastal scallop culture field, Shandong shells, clean, making beating then, add fermentation tank, add entry simultaneously, the volume ratio of scallop slurries and water is 13.5: 100, lixiviate 0.75 hour, and temperature is 50 ℃, add mixed enzyme fermentation then, complex enzyme is proteolysis complex enzyme and red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme, and the addition of proteolysis complex enzyme is the 6000U/g of substrate, and the addition of red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme is 2% of a substrate weight, transfer pH of mixed 6.5, fermentation time 10h adds the acidic protein enzyme fermentation again, and the addition of acid protease is the 2000U/g of substrate, transfer pH of mixed 2.5, fermentation time 2h, the enzyme that goes out then gets the scallop enzymolysis product;
The laminarin and the glycosides peptide nutrient solution of above-mentioned gained are mixed by weight 2: 5 ratio with the scallop enzymolysis product, add the food flavor enzyme fermentation, the addition of food flavor enzyme is 2 ‰ of a substrate weight, transfer pH of mixed 6, fermentation time 2h, add the fermentation of functional form yeast juice again, addition is 2% of a substrate weight, fermented 4 hours, add spice then, spice is anistree, Chinese prickly ash, cassia bark, its addition is 5% of a total mixture weight, carry out vacuum outgas after the press filtration, vacuum outgas pressure is 0.08Mpa, allocate then, add during allotment and add auxiliary material, auxiliary material be combined as under the fixing situation of salinity acid flavoring, compound sugar, the optimum condition proportioning of yeast extract etc. is to account for mixed liquor weight: acid flavoring is 0.15%, compound sugar is 2.5%, yeast extract is 3%, carries out high-pressure homogeneous again, high-pressure homogeneous pressure is 275Mpa, carry out deactivation then, the deactivation temperature is 85 ℃, time 0.5h, fat carries out the superhigh temperature instantaneously sterilising after eliminating and sinking, superhigh temperature instantaneously sterilising temperature is 135 ℃, time 3s, and last can gets finished product.
Producing of red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme in the foregoing description 1 is that 2% red yeast rice is added in the 20L water that is warming up to 85 ℃, add again AMS (0.5U/g, pH6.0,0.5h); Be cooled to 55 ℃ add carbohydrase (100U/g, 4h); Make red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme.
Producing of functional form yeast juice in the foregoing description 1 is to add water 2.5L, be warming up to 30 ℃, adds 5% brown sugar again and 2% active dry yeasr makes the liquid functional yeast.
Embodiment 2, and difference is the bay scallop that scallop selects for use coastal scallop culture field, Shandong to produce, the scallop making beating, and add fermentation tank simultaneously with extra large intestines slurry and mix, adding entry, the volume ratio of slurries and water is 12: 100, fermentation tank lixiviate 0.5 hour; The addition of spice is 2% of a total mixture weight; High-pressure homogeneous pressure is 250Mpa.
Embodiment 3, and with embodiment 1, difference is the scallop making beating, adds fermentation tank, adds entry simultaneously, and the volume ratio of scallop slurries and water is 15: 100, lixiviate 1.0 hours; The addition of spice is 8% of a total mixture weight; High-pressure homogeneous pressure is 300Mpa.
Claims (10)
1. the preparation method of functional seafood seasoning is characterized in that it comprises following processing step:
The processing of a sea-tangle adds entry with dried sea-tangle and soaks, and cleans then, shreds, and adds flooding, filters to get filtrate; Filter to get filtrate after above-mentioned filter residue added flooding; Filter to get filtrate after more above-mentioned filter residue being added flooding; It is concentrated to reduce pressure after the filtrate mixing with three gained, gets laminarin and glycosides peptide nutrient solution;
Scallop is shelled in the processing of b scallop, cleans, then making beating, add fermentation tank, add entry simultaneously, the volume ratio of scallop slurries and water is 12-15: 100, and lixiviate 0.5-1 hour, temperature is 50 ℃, adds mixed enzyme fermentation then, adds the acidic protein enzyme fermentation again, and enzyme then goes out; Described complex enzyme is proteolysis complex enzyme and red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme; Producing of described red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme added 2% red yeast rice in the 20L water that is warming up to 85 ℃ to, adds AMS again, 0.5U/g, and pH6.0,0.5h is cooled to 55 ℃ and adds carbohydrase, 100U/g, 4h gets liquid red colouring agent for food, also used as a Chinese medicine functional form complex enzyme;
The c product, the product of step a, b gained is mixed the fermentation of back adding food flavor enzyme, add the fermentation of functional form yeast juice again, add spice then, carry out press filtration, carry out vacuum outgas again, allocate then, high-pressure homogeneous, carry out deactivation, carry out fat again and eliminate heavyly, carry out the superhigh temperature instantaneously sterilising, last can gets finished product; Producing of described functional form yeast juice adds water 2.5L, is warming up to 30 ℃, adds 5% brown sugar again and 2% active dry yeasr makes the functional form yeast juice.
2. the preparation method of functional seafood seasoning according to claim 1 is characterized in that the described amount of water that adds flooding of step a is 8 times of sea-tangle weight at every turn, and extraction time is 3 hours for the first time, second and be 1 hour for the third time.
3. the preparation method of functional seafood seasoning according to claim 1 is characterized in that also can adding extra large intestines, the two mixed culture fermentation in the described scallop process of step b.
4. the preparation method of functional seafood seasoning according to claim 1, the addition that it is characterized in that the described proteolysis complex enzyme of step b is the 6000U/g of substrate, the addition of red colouring agent for food, also used as a Chinese medicine functional form liquid complex enzyme is 2% of a substrate weight, transfers pH of mixed 6.5, fermentation time 10h.
5. the preparation method of functional seafood seasoning according to claim 1, the addition that it is characterized in that the described acid protease of step b is the 2000U/g of substrate, transfers pH of mixed 2.5, fermentation time 2h.
6. the preparation method of functional seafood seasoning according to claim 1, the addition that it is characterized in that the described food flavor enzyme of step c is 2 ‰ of a substrate weight, transfers pH of mixed 6, fermentation time 2h.
7. the preparation method of functional seafood seasoning according to claim 1 is characterized in that the described spice of step c is anise, Chinese prickly ash, cassia bark, and its addition is the 2-8% of total mixture weight.
8. the preparation method of functional seafood seasoning according to claim 1 is characterized in that the described vacuum outgas pressure of step c is 0.08MPa.
9. the preparation method of functional seafood seasoning according to claim 1 is characterized in that the described high-pressure homogeneous pressure of step c is 250-300Mpa.
10. the preparation method of functional seafood seasoning according to claim 1 is characterized in that the described deactivation temperature of step c is 85 ℃, time 0.5h; Superhigh temperature instantaneously sterilising temperature is 135 ℃, time 3s.
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| CN2007100158388A CN101066116B (en) | 2007-06-01 | 2007-06-01 | Process of producing functional seafood seasoning |
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| CN2007100158388A CN101066116B (en) | 2007-06-01 | 2007-06-01 | Process of producing functional seafood seasoning |
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| CN101066116B true CN101066116B (en) | 2010-10-13 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101756155B (en) * | 2009-12-25 | 2012-05-30 | 河北农业大学 | Processing method of scallop seafood seasoning |
| CN102972735A (en) * | 2012-11-30 | 2013-03-20 | 烟台泰华海洋食品股份有限公司 | Fan shell adductor seafood sauce and processing method thereof |
| CN103815325B (en) * | 2014-03-03 | 2015-08-26 | 刘媛 | A kind of compounding sea intestines flavouring |
| CN108157906A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of natural sea sedge paste essence |
| CN110547437A (en) * | 2018-05-30 | 2019-12-10 | 渤海大学 | Nutritional seafood seasoning and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146302A (en) * | 1996-01-31 | 1997-04-02 | 湛江水产学院 | Production technology for natural seafood condiment |
| CN1274546A (en) * | 2000-05-30 | 2000-11-29 | 暨南大学 | Acidizing hydrolysis process of producing sea food seasoning |
| CN1325646A (en) * | 2001-05-18 | 2001-12-12 | 湛江海洋大学 | Process for preparing flavouring of seafood (fish and shellfish) by multi-enzyme method |
| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
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- 2007-06-01 CN CN2007100158388A patent/CN101066116B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146302A (en) * | 1996-01-31 | 1997-04-02 | 湛江水产学院 | Production technology for natural seafood condiment |
| CN1274546A (en) * | 2000-05-30 | 2000-11-29 | 暨南大学 | Acidizing hydrolysis process of producing sea food seasoning |
| CN1325646A (en) * | 2001-05-18 | 2001-12-12 | 湛江海洋大学 | Process for preparing flavouring of seafood (fish and shellfish) by multi-enzyme method |
| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
Non-Patent Citations (1)
| Title |
|---|
| CN 1389151 A,全文. |
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