CN101919525B - Fermentation type lobster seasoning and making method thereof - Google Patents
Fermentation type lobster seasoning and making method thereof Download PDFInfo
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Abstract
The invention discloses a fermentation type lobster seasoning and a making method thereof. The method comprises the steps of: carrying out pretreatment and enzymolysis with lobster leftovers as raw materials, then carrying out fermentation with Lactobacillus helveticus capable of producing dipeptidase and tripeptidase, concentrating and extracting to prepare a compound amino acid nutritious fermentation liquor containing the active functional component of taurine; and mixing the nutritious fermentation liquor with a mixed liquid prepared from various spice herbaceous plants through the steps of frying, decocting, stewing and boiling, adding a food additive for blending, homogenizing, sterilizing to prepare the liquid or sauce type lobster seasoning. By adopting a biological technology to make the lobster seasoning, the invention overcomes the technological bottleneck on limiting the development of the lobster seasoning industry and provides a normalized and standardized making method of the special lobster seasoning, thereby promoting the rapid development of the lobster industry.
Description
Technical field
The present invention relates to flavoring and preparation method, be specifically related to a kind of fermentation type lobster seasoning and preparation method.
Background technology
Xuyi 13 fragrant lobster flavouring materials, and even be to select tens kinds of thirties kinds of Chinese herbal medicines, the condiment of development for use.But exist: (1) formulation is single, mainly with powder in market sale; (2) composite experience preparation, the standard of shortage normal science of only depending on; (3) it is unclear that trophic function quantizes mechanism, only by rule of thumb, adds the kinds of traditional Chinese medicines composition in the batching, and its addition and its trophic function mechanism of performance are lacked research.
Summary of the invention
The objective of the invention is: a kind of fermentation type lobster seasoning and preparation method are provided; Subject matter to present lobster flavourings industry development present situation and existence; Adopt biotechnology to make lobster flavourings; To solve the technical bottleneck in the industry development of restriction lobster flavourings, set up standardization, standardized " lobster characteristic flavoring " preparation method, promote the fast development of lobster industry.
Technical solution of the present invention is: with the lobster leftover bits and pieces is raw material; Through pre-treatment and enzymolysis; Ferment with the Lactobacillus helveticus that can produce dipeptidase and tripeptidase again, concentration extraction, preparation contains the compound amino acid nutrition zymotic fluid of active function composition taurine; Mix with this nutrition zymotic fluid with by the mixing material that multiple spice herbaceous plant is processed through frying, boiling, cooking, add food additives allotment, homogeneous, sterilization, process liquid state or sauce shape lobster flavourings.
The preparation method of lobster flavourings of the present invention comprises following concrete steps:
(1) the lobster leftover bits and pieces that will remove impurity is that the water that the back adds 1 times of weight is cleaned, smashed to pieces to substandard substandard products peeled shrimp, shrimp head, shrimp huge legendary turtle, shrimp tail; Being stirred and heated to 95 ℃ kept 40 minutes; Smashed to pieces 10 minutes with 8000 rev/mins with tissue mashing machine again; The water that adds 0.5 times of weight again is heated to 95 ℃ and keeps sterilization in 30 minutes, is cooled to 50-55 ℃ and processes the liquid of precooking;
(2) transfer the liquid pH to 6.4-6.6 that precooks with mass concentration 10% hydrochloric acid; Novi is believed that the Protamex compound protease is added in the liquid of precooking by the 0.4-0.6 ‰ of lobster leftover bits and pieces weight; 50-55 ℃ was stirred enzymolysis 4-6 hour; Be warming up to 95 ℃ again and kept 20 minutes, be cooled to 40 ℃, filter through 80 mesh sieves and obtain the lobster enzymolysis liquid;
(3) get the lobster enzymolysis liquid 1Kg that operation 2 prepares, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g mixes the back in 115 ℃ of sterilizations 15 minutes, is cooled to 39-42 ℃, and the direct putting type Lactobacillus helveticus (F-DVS-LH-BO2) by the 2-3 ‰ of mixture weight adds Hansen Corp. of Denmark section at 38-42 ℃ of bottom fermentation 3-5 hour, obtains the liquid seeds leavening;
(4) get the lobster enzymolysis liquid that operation 2 prepares, press the liquid seeds leavening of 5-15% adding operation 3 preparations of its weight, concentrated at 38-42 ℃ of bottom fermentation 8-14 hour through the filtration of 80 mesh sieves, get compound amino acid nutrition zymotic fluid;
(5) by following component according to percentage by weight mix through pulverizer pulverize the powdery spice: anistree 8.0-10.0%; Fennel seeds 10.0-12.0%, Chinese prickly ash 10.0-12.0%, cloves 10.0-12.0%; Tsaoko 18.0-20.0%; Chinese cassia tree 8.0-10.0%, nutmeg 9.0-12.0%, root of Dahurain angelica 12.0-27.0%;
(6) pour edible oil into oil cauldron and be heated to 120-140 ℃; The ginger mud that in edible oil, adds the 28.0-32.0% of edible oil weight earlier explodes little perfume (or spice); The 28.0-32.0% green onion mud, 28.0-32.0% mashed garlic and the 24.0-30.0% chilli powder that add edible oil weight again exploded, fry in shallow oil 2-3 minute; Produce the distinctive fragrance of capsicum; Be cooled to 90-100 ℃ rapidly, add 46.0-48.0% cooking wine, 14.0-16.0% edible salt, 66.0-68.0% soy sauce, the 70.0-80.0% powdery spice of edible oil weight at last, infusion is even must assist spices;
(7) get the auxiliary spices that operation 6 prepares; The compound amino acid nutrition zymotic fluid mixing that adds 4-6 operation 4 preparations doubly of auxiliary spices weight; Infusion 20-30 minute, the compound amino acid nutrition zymotic fluid of 6-8 operation 4 preparations doubly of spices weight, little fiery boiling 5min～10min were assisted in adding again; Filter through 80 mesh sieves, obtain spice compound amino acid nutrient mixing liquid;
(8) liquid condiment: the spice compound amino acid nutrient mixing liquid of getting operation 7 preparations; The 2.40-3.00% white granulated sugar, 1.60-2.00% monosodium glutamate, 1.50-2.00% sesame oil, 0.20% monoglyceride, 0.20% sucrose ester, the abundant mixing of 0.003 ‰ Se-enriched yeast that add its weight; At 65-75 ℃, homogeneous twice under the 18-22Mpa, can; Keep sterilization in 30 minutes at 90-95 ℃ after the can, get liquid lobster flavourings;
(9) sauce shape flavoring: the liquid lobster flavourings of getting operation 8 preparations; Add the 0.15-0.25% guar gum of its weight, the abundant mixing of converted starch of 6.0-8.0%; Furnishing sauce shape, at 65-75 ℃, homogeneous is twice under the 18-22Mpa; Keep sterilization in 30 minutes at 90-95 ℃ after the can, get sauce shape lobster flavourings.
The present invention has the following advantages:
1, in the liquid preparation of precooking, smash to pieces and twice heating, and hydrochloric acid to transfer the liquid pH that precooks be in order from tissue, to separate shrimp protein, make its sex change and help the enzymolysis in step down, and the product of enzymolysis to be the fermentation of lactic acid bacteria provide nitrogenous source; When using protein hydrolysis; Can have certain bitter taste in the protein enzymatic hydrolyzate, bitter taste is because after peptide chain was hydrolyzed, hydrophobic amino acid residues wherein exposed and contacts and produce with taste bud; And not only contain restriction endonuclease in the Protamex compound protease, remove the excision enzyme of bitter taste effect in addition;
2, the used lactic acid bacteria of the present invention is the direct putting type Lactobacillus helveticus (F-DVS-LH-BO2) of Hansen Corp. of Denmark section; This bacterial classification has the biological nature of producing peptase, protease and giving birth to perfume in fermentating metabolism; Help decomposing shrimp protein and produce ammoniacal nitrogen and increase amino acid content; Simultaneously can also produce fragrance matter alkyl pyrazine and sulfur-containing compound, and the taurine that the sour environment that fermentation produces helps being rich in the lobster leftover bits and pieces tissue dissociates and is dissolved in the zymotic fluid;
3, the present invention has optimized seed fermentation agent culture medium, inoculum concentration, fermentation temperature and fermentation time; Seed fermentation agent culture medium is lobster enzymolysis liquid 1Kg, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g; Inoculum concentration is 2 ‰ in the seed fermentation agent preparation, 5 hours is good at 40 ℃ of bottom fermentations; Inoculum concentration is 10% in the zymotic fluid preparation, 10 hours is good at 40 ℃ of bottom fermentations;
4, content of taurine is 0.02-0.05g/100g in the flavoring that the present invention produced; Se content is 150-180 μ g/100g; Meet the GB14880 food enrichment and use sanitary standard, amino acid nitrogen content >=0.66g/100g, flavor substance alkyl pyrazine >=50ng/100g in the zymotic fluid;
5, the addition of the used spice of the present invention is according to relevant herbal drug content assaying method in one one of the Pharmacopoeia of the People's Republic of China version in 2010; Through gas phase and efficient liquid phase chromatographic analysis taste compound separately; Eight kinds of main body local flavors that material constitutes have been established; Formulate the quantitative criteria of standard in view of the above, avoided because of leaning on experience to add the unsettled phenomenon of the product quality that causes; Through the wherein anistree trans-anethole 3.54% of assay determination, volatile oil 3.50%; The trans-anethole 1.42% of fennel seeds, volatile oil 1.53%; The volatile oil 1.50% of Chinese prickly ash; The eugenol 9.03% of cloves; The Imperatorin 0.08% of the root of Dahurain angelica; Tsaoko dissolves the hot dipping under method (the pharmacopeia appendix X A) item by alcohol, makes solvent with Diluted Alcohol, and determination of extractives is 32.54%; The volatile oil 6.30% of Chinese cassia tree, cinnaldehydrum 1.80%; Nutmeg volatile oil 6.50%, dehydrogenation two isoeugenols 0.14%; The place of production of spice is different with plucking time, and it is flavor main substance content difference to some extent, in order to guarantee the stable of product quality, can be reference according to the value of said determination, in above-mentioned scope, adjusts;
6, according to lobster flavourings from characteristic, on the mechanism that is flavor, carry out chromatography, analyze taste compound separately, establish its main body local flavor, formulate the quantitative criteria of standard in view of the above;
7, be raw material with the lobster leftover bits and pieces, through pre-treatment, with biological enzymolysis and fermentation technique, preparation contains active function composition taurine nutrition zymotic fluid, makes condiment have the deliciousness flavor of lobster more simultaneously;
8, improve body's immunity in order to give it, as flavour enhancer, and farthest keep the characteristics of lobster characteristic flavoring exclusive " with local flavor and taste balance; delicate flavour is soul; fragrance is core, sweet, pungent is auxilliary, has new functional " with the Se-enriched yeast autolysate; The flavouring process technology of uses advanced is set up standardization, standardized " lobster characteristic flavoring " production technology.
The specific embodiment
Further specify technical solution of the present invention below in conjunction with specific embodiment, these embodiment can not be interpreted as it is the restriction to technical scheme.
Embodiment 1: make the liquid lobster flavourings of fermented type according to following concrete steps
(1) the 10kg lobster leftover bits and pieces that will remove impurity is that substandard substandard products peeled shrimp, shrimp head, shrimp huge legendary turtle, shrimp tail are cleaned, smashed to pieces the back and add 10kg water; Being stirred and heated to 95 ℃ kept 40 minutes; Smashed to pieces 10 minutes with 8000 rev/mins with tissue mashing machine again; Add 10kg water again, be heated to 95 ℃ and keep sterilization in 30 minutes, be cooled to 50 ℃ and process the liquid of precooking;
(2) transfer the liquid pH to 6.4 that precooks with mass concentration 10% hydrochloric acid; 4g Novi letter Protamex compound protease is added in the liquid of precooking, and 50 ℃ were stirred enzymolysis 6 hours, were warming up to 95 ℃ again and kept 20 minutes; Be cooled to 40 ℃, filter through 80 mesh sieves and obtain the lobster enzymolysis liquid;
(3) get the lobster enzymolysis liquid 1Kg that operation 2 prepares, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g mixes the back in 115 ℃ of sterilizations 15 minutes, is cooled to 39 ℃, adds direct putting type Lactobacillus helveticus (F-DVS-LH-BO2) 2.0g of Hansen Corp. of Denmark section, 38 ℃ of bottom fermentations 5 hours, obtains the liquid seeds leavening;
(4) get the lobster enzymolysis liquid 10kg of operation 2 preparation, add the liquid seeds leavening 500g of operation 3 preparations,, filter, concentrate through 80 mesh sieves 38 ℃ of bottom fermentations 14 hours, compound amino acid nutrition zymotic fluid;
(5) get following component mix through pulverizer pulverize the powdery spice: anistree 80g, fennel seeds 100g, Chinese prickly ash 100g, cloves 100g, tsaoko 180g, Chinese cassia tree 80g, nutmeg 90g, root of Dahurain angelica 270g;
(6) pour the 1kg edible oil into oil cauldron and be heated to 120 ℃; The ginger mud that in edible oil, adds 320g earlier explodes little perfume (or spice); Add 320g green onion mud, 320g mashed garlic and 300g chilli powder again and exploded, fry in shallow oil 2 minutes, produce the distinctive fragrance of capsicum, be cooled to 90 ℃ rapidly; Add 460g cooking wine, 140g edible salt, 660g soy sauce, 700g powdery spice at last, infusion is even must assist spices;
(7) get the auxiliary spices 1kg that operation 6 prepares; The compound amino acid nutrition zymotic fluid mixing that adds 4 preparations of 4kg operation; Infusion 20-30 minute, add the compound amino acid nutrition zymotic fluid that 6kg operation 4 prepares again, little fiery boiling 5min; Filter through 80 mesh sieves, obtain spice compound amino acid nutrient mixing liquid;
(8) liquid condiment: the spice compound amino acid nutrient mixing liquid 10kg that gets operation 7 preparations; Add 240g white granulated sugar, 200g monosodium glutamate, 150g sesame oil, 20g monoglyceride, 20g sucrose ester, the abundant mixing of 0.03g Se-enriched yeast; At 65 ℃, homogeneous twice under the 18Mpa, can; Keep sterilization in 30 minutes at 90 ℃ after the can, get liquid lobster flavourings.
Embodiment 2: make the liquid lobster flavourings of fermented type according to following concrete steps
(1) the 10kg lobster leftover bits and pieces that will remove impurity is that substandard substandard products peeled shrimp, shrimp head, shrimp huge legendary turtle, shrimp tail are cleaned, smashed to pieces the back and add 10kg water; Being stirred and heated to 95 ℃ kept 40 minutes; Smashed to pieces 10 minutes with 8000 rev/mins with tissue mashing machine again; Add 10kg water again, be heated to 95 ℃ and keep sterilization in 30 minutes, be cooled to 52 ℃ and process the liquid of precooking;
(2) transfer the liquid pH to 6.5 that precooks with mass concentration 10% hydrochloric acid; Novi is believed that Protamex compound protease 5g is added in the liquid of precooking, and 52 ℃ were stirred enzymolysis 5 hours, were warming up to 95 ℃ again and kept 20 minutes; Be cooled to 40 ℃, filter through 80 mesh sieves and obtain the lobster enzymolysis liquid;
(3) get the lobster enzymolysis liquid 1Kg that operation 2 prepares, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g mixes the back in 115 ℃ of sterilizations 15 minutes, is cooled to 40 ℃, adds direct putting type Lactobacillus helveticus (F-DVS-LH-BO2) 2.50g of Hansen Corp. of Denmark section, 40 ℃ of bottom fermentations 4 hours, obtains the liquid seeds leavening;
(4) get the lobster enzymolysis liquid 10kg of operation 2 preparation, add the liquid seeds leavening 1kg of operation 3 preparations,, filter, concentrate through 80 mesh sieves 40 ℃ of bottom fermentations 11 hours, compound amino acid nutrition zymotic fluid;
(5) get following component mix through pulverizer pulverize the powdery spice: anistree 90g, fennel seeds 110g, Chinese prickly ash 110g, cloves 110g, tsaoko 190g, Chinese cassia tree 90g, nutmeg 105g, root of Dahurain angelica 195g;
(6) pour the 1kg edible oil into oil cauldron and be heated to 130 ℃; The ginger mud that in edible oil, adds 300g earlier explodes little perfume (or spice); Add 300g green onion mud, 300g mashed garlic and 270g chilli powder again and exploded, fry in shallow oil 3 minutes, produce the distinctive fragrance of capsicum, be cooled to 95 ℃ rapidly; Add 470g cooking wine, 150g edible salt, 670g soy sauce, 750g powdery spice at last, infusion is even must assist spices;
(7) get the auxiliary spices 1kg that operation 6 prepares; The compound amino acid nutrition zymotic fluid mixing that adds 4 preparations of 5kg operation; Infusion 25 minutes adds the compound amino acid nutrition zymotic fluid that 7kg operation 4 prepares, little fiery boiling 8min again; Filter through 80 mesh sieves, obtain spice compound amino acid nutrient mixing liquid;
(8) liquid condiment: the spice compound amino acid nutrient mixing liquid 10kg that gets operation 7 preparations; Add 270g white granulated sugar, 180g monosodium glutamate, 175g sesame oil, 20g monoglyceride, 20g sucrose ester, the abundant mixing of 0.03 Se-enriched yeast; At 70 ℃, homogeneous twice under the 20Mpa, can; Keep sterilization in 30 minutes at 92 ℃ after the can, get liquid lobster flavourings.
Embodiment 3: make the liquid lobster flavourings of fermented type according to following concrete steps
(1) the 10kg lobster leftover bits and pieces that will remove impurity is that substandard substandard products peeled shrimp, shrimp head, shrimp huge legendary turtle, shrimp tail are cleaned, smashed to pieces the back and add 10kg water; Being stirred and heated to 95 ℃ kept 40 minutes; Smashed to pieces 10 minutes with 8000 rev/mins with tissue mashing machine again; Add 10kg water again, be heated to 95 ℃ and keep sterilization in 30 minutes, be cooled to 55 ℃ and process the liquid of precooking;
(2) transfer the liquid pH to 6.6 that precooks with mass concentration 10% hydrochloric acid; Novi is believed that Protamex compound protease 6g is added in the liquid of precooking, and 55 ℃ were stirred enzymolysis 4 hours, were warming up to 95 ℃ again and kept 20 minutes; Be cooled to 40 ℃, filter through 80 mesh sieves and obtain the lobster enzymolysis liquid;
(3) get the lobster enzymolysis liquid 1Kg that operation 2 prepares, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g mixes the back in 115 ℃ of sterilizations 15 minutes, is cooled to 42 ℃, adds direct putting type Lactobacillus helveticus (F-DVS-LH-B02) 3.00g of Hansen Corp. of Denmark section, 42 ℃ of bottom fermentations 3 hours, obtains the liquid seeds leavening;
(4) get the lobster enzymolysis liquid 10kg of operation 2 preparation, add the liquid seeds leavening of 1.5kg operation 3 preparations,, filter, concentrate through 80 mesh sieves 42 ℃ of bottom fermentations 8 hours, compound amino acid nutrition zymotic fluid;
(5) get following component mix through pulverizer pulverize the powdery spice: anistree 100g, fennel seeds 120g, Chinese prickly ash 120g, cloves 120g, tsaoko 200g, Chinese cassia tree 100g, nutmeg 120g, root of Dahurain angelica 120g;
(6) pour the 1kg edible oil into oil cauldron and be heated to 140 ℃; The ginger mud that in edible oil, adds 280g earlier explodes little perfume (or spice); Add 280g green onion mud, 280g mashed garlic and 240g chilli powder again and exploded, fry in shallow oil 3 minutes, produce the distinctive fragrance of capsicum, be cooled to 100 ℃ rapidly; Add 480g cooking wine, 160g edible salt, 680g soy sauce, the 800g powdery spice of edible oil weight at last, infusion is even must assist spices;
(7) get the auxiliary spices 1kg that operation 6 prepares; The compound amino acid nutrition zymotic fluid mixing that adds 4 preparations of 6kg operation; Infusion 30 minutes adds the compound amino acid nutrition zymotic fluid that 8kg operation 4 prepares, little fiery boiling 10min again; Filter through 80 mesh sieves, obtain spice compound amino acid nutrient mixing liquid;
(8) liquid condiment: the spice compound amino acid nutrient mixing liquid 10kg that gets operation 7 preparations; Add 300g white granulated sugar, 160g monosodium glutamate, 200g sesame oil, 20g monoglyceride, 20g sucrose ester, the abundant mixing of 0.03 Se-enriched yeast; At 75 ℃, homogeneous twice under the 22Mpa, can; Keep sterilization in 30 minutes at 95 ℃ after the can, get liquid lobster flavourings.
Embodiment 4: make fermented type sauce shape lobster flavourings according to following concrete steps
Wherein, The step of front (1-8) is with embodiment 1, and last the 9th step is: get the liquid lobster flavourings 10kg of operation 8 preparations, add the abundant mixing of converted starch of 25g guar gum, 600g; Furnishing sauce shape; Homogeneous twice under 65 ℃, 18Mpa keeps sterilization in 30 minutes at 90 ℃ after the can, sauce shape lobster flavourings.
Embodiment 5: make fermented type sauce shape lobster flavourings according to following concrete steps
Wherein, The step of front (1-8) is with embodiment 2, and last the 9th step is: get the liquid lobster flavourings 10kg of operation 8 preparations, add the abundant mixing of converted starch of 20g guar gum, 700g; Furnishing sauce shape; Homogeneous twice under 70 ℃, 20Mpa keeps sterilization in 30 minutes at 92 ℃ after the can, sauce shape lobster flavourings.
Embodiment 6: make fermented type sauce shape lobster flavourings according to following concrete steps
Wherein, the step of front (1-8) is with embodiment 3, and last the 9th step is: the liquid lobster flavourings 10kg that gets operation 8 preparations; The abundant mixing of converted starch that adds 15g guar gum, 800g; Furnishing sauce shape, at 75 ℃, homogeneous is twice under the 22Mpa; Keep sterilization in 30 minutes at 95 ℃ after the can, get sauce shape lobster flavourings.
Claims (2)
1. fermentation type lobster seasoning; It is characterized in that: with the lobster leftover bits and pieces is raw material, through pre-treatment and enzymolysis, ferments with the Lactobacillus helveticus that can produce dipeptidase and tripeptidase again; Concentration extraction, preparation contains the compound amino acid nutrition zymotic fluid of active function composition taurine; Mix with this nutrition zymotic fluid with by the mixing material that multiple spice herbaceous plant is processed through frying, boiling, cooking, add food additives allotment, homogeneous, sterilization, process liquid state or sauce shape lobster flavourings; Its preparation method comprises following concrete steps:
(1) the lobster leftover bits and pieces that will remove impurity is that the water that the back adds 1 times of weight is cleaned, smashed to pieces to substandard substandard products peeled shrimp, shrimp head, shrimp huge legendary turtle, shrimp tail; Being stirred and heated to 95 ℃ kept 40 minutes; Smashed to pieces 10 minutes with 8000 rev/mins with tissue mashing machine again; The water that adds 0.5 times of weight again is heated to 95 ℃ and keeps sterilization in 30 minutes, is cooled to 50-55 ℃ and processes the liquid of precooking;
(2) transfer the liquid pH to 6.4-6.6 that precooks with mass concentration 10% hydrochloric acid; Novi is believed that the Protamex compound protease is added in the liquid of precooking by the 0.4-0.6 ‰ of lobster leftover bits and pieces weight; 50-55 ℃ was stirred enzymolysis 4-6 hour; Be warming up to 95 ℃ again and kept 20 minutes, be cooled to 40 ℃, filter through 80 mesh sieves and obtain the lobster enzymolysis liquid;
(3) get the lobster enzymolysis liquid 1Kg that operation 2 prepares, glucose 10g, lactose 10g, sodium acetate 5g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, MnSO
4H
2O 0.25g, MgSO
47H
2O 0.6g mixes the back in 115 ℃ of sterilizations 15 minutes, is cooled to 39-42 ℃, and the direct putting type Lactobacillus helveticus F-DVS-LH-B02 by the 2-3 ‰ of mixture weight adds Hansen Corp. of Denmark section at 38-42 ℃ of bottom fermentation 3-5 hour, obtains the liquid seeds leavening;
(4) get the lobster enzymolysis liquid that operation 2 prepares, press the liquid seeds leavening of 5-15% adding operation 3 preparations of its weight, concentrated at 38-42 ℃ of bottom fermentation 8-14 hour through the filtration of 80 mesh sieves, get compound amino acid nutrition zymotic fluid;
(5) by following component according to percentage by weight mix through pulverizer pulverize the powdery spice: anistree 8.0-10.0%; Fennel seeds 10.0-12.0%, Chinese prickly ash 10.0-12.0%, cloves 10.0-12.0%; Tsaoko 18.0-20.0%; Chinese cassia tree 8.0-10.0%, nutmeg 9.0-12.0%, root of Dahurain angelica 12.0-27.0%;
(6) pour edible oil into oil cauldron and be heated to 120-140 ℃; The ginger mud that in edible oil, adds the 28.0-32.0% of edible oil weight earlier explodes little perfume (or spice); The 28.0-32.0% green onion mud, 28.0-32.0% mashed garlic and the 24.0-30.0% chilli powder that add edible oil weight again exploded, fry in shallow oil 2-3 minute; Produce the distinctive fragrance of capsicum; Be cooled to 90-100 ℃ rapidly, add 46.0-48.0% cooking wine, 14.0-16.0% edible salt, 66.0-68.0% soy sauce, the 70.0-80.0% powdery spice of edible oil weight at last, infusion is even must assist spices;
(7) get the auxiliary spices that operation 6 prepares; The compound amino acid nutrition zymotic fluid mixing that adds 4-6 operation 4 preparations doubly of auxiliary spices weight; Infusion 20-30 minute, the compound amino acid nutrition zymotic fluid of 6-8 operation 4 preparations doubly of spices weight, little fiery boiling 5min～10min were assisted in adding again; Filter through 80 mesh sieves, obtain spice compound amino acid nutrient mixing liquid;
(8) liquid condiment: the spice compound amino acid nutrient mixing liquid of getting operation 7 preparations; The 2.40-3.00% white granulated sugar, 1.60-2.00% monosodium glutamate, 1.50-2.00% sesame oil, 0.20% monoglyceride, 0.20% sucrose ester, the abundant mixing of 0.003 ‰ Se-enriched yeast that add its weight; At 65-75 ℃, homogeneous twice under the 18-22MPa, can; Keep sterilization in 30 minutes at 90-95 ℃ after the can, get liquid lobster flavourings.
2. fermentation type lobster seasoning according to claim 1; It is characterized in that: get the liquid lobster flavourings of operation 8 preparations, add the 0.15-0.25% guar gum of its weight, the abundant mixing of converted starch of 6.0-8.0%, furnishing sauce shape; At 65-75 ℃; Homogeneous twice under the 18-22MPa, keeps sterilization in 30 minutes at 90-95 ℃ after the can, gets sauce shape lobster flavourings.
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| RU2734401C1 (en) * | 2019-10-09 | 2020-10-15 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) | Composition for producing cheese paste |
| CN114431451A (en) * | 2022-02-18 | 2022-05-06 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method of normal-temperature-storage crayfish dipping sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101053393A (en) * | 2007-05-15 | 2007-10-17 | 江苏宝龙集团有限公司 | Soup materials for making of soaked flavor freshwater lobster |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101613732A (en) * | 2009-07-27 | 2009-12-30 | 湖北省水产科学研究所 | A kind of leftovers of crawfish is recycled technology |
-
2010
- 2010-08-06 CN CN2010102488242A patent/CN101919525B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101053393A (en) * | 2007-05-15 | 2007-10-17 | 江苏宝龙集团有限公司 | Soup materials for making of soaked flavor freshwater lobster |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101613732A (en) * | 2009-07-27 | 2009-12-30 | 湖北省水产科学研究所 | A kind of leftovers of crawfish is recycled technology |
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