CN102972735A - Fan shell adductor seafood sauce and processing method thereof - Google Patents
Fan shell adductor seafood sauce and processing method thereof Download PDFInfo
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- CN102972735A CN102972735A CN201210500048XA CN201210500048A CN102972735A CN 102972735 A CN102972735 A CN 102972735A CN 201210500048X A CN201210500048X A CN 201210500048XA CN 201210500048 A CN201210500048 A CN 201210500048A CN 102972735 A CN102972735 A CN 102972735A
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Abstract
The invention discloses a fan shell adductor seafood sauce and a processing method thereof. The fan shell adductor seafood sauce is characterized in that a skirt of fan shell adductor during the processing course acts as a raw material, and a liquid sauce is prepared by complex enzyme enzymolysis, flavor enzyme enzymolysis, and monascus aroma enhancement yeast complex fermentation by combining the technologies of deodorization, peculiar smell removing and the like; and the fan shell adductor seafood sauce is a high-level seasoning with seafood flavor, is rich in animality amino acid, polypeptide and the like, is rich in nutrition, improves the added value of product, recycles fan shell adductor processing waste resources, protects the environment, and reduces pollution.
Description
Technical field:
The present invention relates to the flavouring technical field, is a kind of seafood sauce and processing method thereof specifically, namely utilizes pen shell shellfish shirt rim to produce seafood sauce.
Background technology:
At present, the cultivation of pen shell shellfish is very general, and processing and the export volume of freezing Bei Zhu and dried scallop post are very large, and produces a large amount of leftover bits and pieces in the process, and fraction is undersold as the fishes and shrimps feed, and major part is abandoned in the seashore term of office and rotted.These leftover bits and pieces especially are rich in good protein in the shellfish limit, abandon in a large number not only to have caused severe contamination but also wasted valuable protein resource.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of pen shell shellfish seafood sauce is provided.
Another object of the present invention provides a kind of processing method of pen shell shellfish seafood sauce.
After abandoning, the leftover bits and pieces that the present invention mainly solves existing pen shell shellfish process not only caused severe contamination but also wasted the problem of valuable protein resource.
Realize that technical scheme of the present invention is: a kind of pen shell shellfish seafood sauce is characterized in that it is to be made through following technique by the shirt rim of pen shell shellfish process:
The a raw material is processed: the shirt rim decontamination of pen shell shellfish process, and cut after soaking and mix pasty state, pump into cooker, thin up; Then be warming up to 121 ℃, be incubated 20-60 minute, be down to normal temperature, material is pumped into enzymatic vessel;
The b complex enzyme zymohydrolysis: add compound protease in feed liquid, temperature maintains 30～60 ℃, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, and be incubated 20-60 minute;
C food flavor enzyme enzymolysis: in feed liquid, add flavor protease, 30～60 ℃ of temperature, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, be incubated 20-60 minute;
The degassed flavor that takes off of d: the mash behind the enzymolysis carries out Separation of Solid and Liquid, liquid partly pumps into degassing tank, the degassing tank internal pressure remains on-0.08MPa, 30～60 minutes time, degassed complete rear adding active carbon, temperature remains on 40～95 ℃, 10 minutes～3 hours time, with diatomite filter active carbon is filtered after finishing;
E monascus, flavouring culture propagation: degassed feed liquid of taking off behind the flavor pumps in the fermentation tank, monascus flavouring yeast composite ferment is joined in the fermentation tank, temperature maintains 20～39 ℃, 30 minutes～6 hours time, ferment complete after, temperature is risen to 85 ℃ of insulations 20-60 minute, carry out the essence filter after the cooling, then allotment;
The f sterilization packaging: feed liquid is squeezed into high temperature wink kill equipment, 135 ± 2 ℃ of temperature, are packed to get product at 3～5 seconds time.
The processing method of a kind of pen shell shellfish seafood sauce of the present invention, its special character are that it comprises following processing step:
The a raw material is processed: gastric pouch, shell are removed in the shirt rim with pen shell shellfish process, cut after soaking and mix pasty state, pump into cooker, add water, and raw material accounts for 10～30% of feed liquid gross weight; Then be warming up to 121 ℃, be incubated 20-60 minute, be down to normal temperature, material is pumped into enzymatic vessel;
The b complex enzyme hydrolysis: carry out enzymolysis in enzymatic vessel, add the compound protease of feed liquid gross weight 0.05～0.5% in the feed liquid, temperature maintains 30～60 ℃, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, and be incubated 20-60 minute;
C food flavor enzyme enzymolysis: carry out enzymolysis in enzymatic vessel, add the flavor protease of feed liquid gross weight 0.05～0.5% in the feed liquid, temperature maintains 30～60 ℃, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, and be incubated 20-60 minute;
The degassed flavor that takes off of d: after the mash Separation of Solid and Liquid behind the enzymolysis, liquid partly pumps into degassing tank, the degassing tank internal pressure remains on-0.08MPa, 30～60 minutes time, degassed complete rear 0.01～0.5% adding active carbon according to the feed liquid gross weight, temperature maintains 40～95 ℃, 10 minutes～3 hours time, with diatomite filter active carbon is filtered after finishing;
E monascus, flavouring yeast composite fermentation: degassed feed liquid of taking off behind the flavor pumps in the fermentation tank, according to 0.05～0.1% of feed liquid gross weight monascus flavouring yeast composite ferment joined in the fermentation tank, temperature remains on 20～39 ℃, 30 minutes～6 hours time, ferment complete after, temperature is risen to 85 ℃ of insulations 20-60 minute, carry out the essence filter after the cooling, then allotment;
The f sterilization packaging: feed liquid is squeezed into high temperature wink kill equipment, 135 ± 2 ℃ of temperature, are packed to get product at 3～5 seconds time.
Compared with the prior art a kind of pen shell shellfish seafood sauce of the present invention and processing method thereof have outstanding substantive distinguishing features and marked improvement, and 1, realized the recycling of pen shell shellfish limit processing waste resource, protection of the environment reduces and pollutes simultaneously; 2, adopt complex enzyme, food flavor enzyme degraded, the bio-fermentation process such as monascus, flavouring yeast composite fermentation go the techniques such as peculiar smell in conjunction with taking off raw meat, and protein transduction is turned to amino acid and polypeptide, make a kind of top grade spice with sea food flavor, improved added value of product; 3, product special flavour uniqueness, delicious flavour, nutritious, the soft coordination of mouthfeel, sea food flavor is outstanding, is rich in amino acid, taurine, active oligopeptide, trace element etc., has kept to greatest extent active skull cap components and the various nutriment of seafood biology.
The specific embodiment:
For better Comprehension and Implementation, describe seafood sauce and the processing method thereof that the present invention utilizes the leftover bits and pieces production of pen shell shellfish process in detail below in conjunction with embodiment.
Embodiment 1, the impurity such as gastric pouch, shell are removed in pen shell shellfish processing shirt rim, after soaking, the raw material after choosing washed put into cut in the cutmixer mix pasty state after, be pumped into cooker, in tank, add the entry dilution, raw material (butt) accounts for 10% of feed liquid gross weight, then is warming up to 121 ℃, is incubated 20 minutes, be down to normal temperature, material is pumped into enzymatic vessel;
The compound protease that adds feed liquid gross weight 0.05% in the enzymatic vessel, compound protease are that Denmark Novozymes Company produces Steam Heating, keep 30 ℃ of the interior temperature of tank, kept 10 hours, after enzymolysis is complete, temperature is risen to 85 ℃, be incubated 20 minutes, make the protease inactivation; Then add 0.5% flavor protease of feed liquid gross weight in the enzymatic vessel, flavor protease is that Denmark Novozymes Company produces, and Steam Heating keeps temperature 60 C in the tank, keeps 1 hour, behind the enzymolysis, temperature is risen to 85 ℃, is incubated 20 minutes; With the mash Separation of Solid and Liquid, liquid is partly pumped into the stainless steel degassing tank, open vavuum pump, the tank internal pressure is reached-0.08Mpa, kept 30 minutes, degassed complete after, add active carbon according to 0.01% of feed liquid gross weight and take off flavor, Steam Heating makes temperature reach 40 ℃, keeps 3 hours; Degassed take off the flavor complete after, with diatomite filter active carbon is filtered, filtrate is squeezed into the stainless steel fermentation tank, add monascus and the agent of flavouring culture propagation by 0.05% of feed liquid gross weight, monascus is that Wuhan good one-tenth biological products Co., Ltd produces, yeast is that Angel Yeast Co.,Ltd produces, and temperature remains on 20 ℃, ferments 6 hours; Ferment complete after, temperature is risen to 85 ℃ of insulations made the saccharomycete inactivation in 20 minutes; Carry out the essence filter after the cooling, then allotment.Feed liquid after the allotment is squeezed into high temperature wink kill equipment, kill temperature wink and maintain 135 ℃ ± 2 ℃, 3～5 seconds time, pack to get product of the present invention, the seafood sauce fragrant aroma of production, flavour is delicious.
Embodiment 2, and the impurity such as gastric pouch, shell are removed in pen shell shellfish processing shirt rim, after soaking, raw material after choosing washed put into cut in the cutmixer mix pasty state after, be pumped in the stainless steel cooker, thin up in the tank, raw material (butt) accounts for 15% of feed liquid gross weight; Then be warming up to 121 ℃, be incubated 60 minutes, be down to normal temperature, then material is pumped into enzymatic vessel;
The compound protease that adds feed liquid gross weight 0.07% in the enzymatic vessel, protease are that Denmark Novozymes Company produces, and Steam Heating keeps temperature 50 C in the tank, keeps 6 hours, after enzymolysis is complete temperature is risen to 85 ℃, is incubated 40 minutes, makes the protease inactivation; Then add 0.07% flavor protease of feed liquid gross weight in the enzymatic vessel, flavor protease is that Denmark Novozymes Company produces, and Steam Heating keeps temperature 50 C in the tank, keeps 3 hours, behind the enzymolysis, temperature is risen to 85 ℃, is incubated 40 minutes; With the mash Separation of Solid and Liquid, liquid is partly pumped into the stainless steel degassing tank, open vavuum pump, the tank internal pressure is reached-0.08Mpa, kept 40 minutes, degassed complete after, add active carbon according to 0.2% of feed liquid gross weight and take off flavor, Steam Heating makes temperature reach 65 ℃, keeps 1.5 hours; Degassed take off flavor complete after, with diatomite filter active carbon is filtered, filtrate is squeezed into the stainless steel fermentation tank, adds monascus and flavouring culture propagation by 0.07% of feed liquid gross weight, temperature remains on 30 ℃, ferments 2 hours; Ferment complete after, temperature is risen to 85 ℃ of insulations made the saccharomycete inactivation in 40 minutes; Carry out the essence filter after the cooling, then allotment.Feed liquid after the allotment is squeezed into high temperature wink kill equipment, kill temperature wink and maintain 135 ℃ ± 2 ℃, 3～5 seconds time, pack to get product of the present invention, the seafood sauce fragrant aroma of production, flavour is delicious.
Embodiment 3, the impurity such as pen shell shellfish processing shirt rim is gone, shell, after soaking, the raw material after choosing washed put into cut in the cutmixer mix pasty state after, be pumped in the stainless steel cooker, thin up in the tank, raw material (butt) accounts for 30% of feed liquid gross weight; Then be warming up to 121 ℃, be incubated 40 minutes, be down to normal temperature, material is pumped into enzymatic vessel;
The compound protease that adds feed liquid gross weight 0.5% in the enzymatic vessel, protease are that Denmark Novozymes Company produces, and Steam Heating keeps temperature 60 C in the tank, keeps 1 hour, after enzymolysis is complete temperature is risen to 85 ℃, is incubated 60 minutes, makes the protease inactivation; Then add 0.05% flavor protease of feed liquid gross weight in the enzymatic vessel, flavor protease is that Denmark Novozymes Company produces, and Steam Heating keeps in the tank 30 ℃ of temperature, keeps 10 hours, behind the enzymolysis, temperature is risen to 85 ℃, is incubated 60 minutes; With the mash Separation of Solid and Liquid, liquid is partly pumped into the stainless steel degassing tank, open vavuum pump, the tank internal pressure is reached-0.08Mpa, kept 60 minutes, degassed complete after, add active carbon by 0.5% of feed liquid gross weight and take off flavor, Steam Heating makes temperature reach 95 ℃, keeps 10 minutes; Degassed take off flavor complete after, with diatomite filter active carbon is filtered, filtrate is squeezed into the stainless steel fermentation tank, adds monascus and flavouring culture propagation by 0.1% of feed liquid gross weight, temperature remains on 39 ℃, ferments 30 minutes; Ferment complete after, temperature is risen to 85 ℃ of insulations made the saccharomycete inactivation in 60 minutes; Carry out the essence filter after the cooling, then allotment.Feed liquid after the allotment is squeezed into high temperature wink kill equipment, kill temperature wink and maintain 135 ℃ ± 2 ℃, 3～5 seconds time, pack to get product of the present invention, the seafood sauce fragrant aroma of production, flavour is delicious.
Claims (2)
1. pen shell shellfish seafood sauce is characterized in that it is to be made through following technique by the shirt rim of pen shell shellfish process:
The a raw material is processed: the shirt rim decontamination of pen shell shellfish process, and cut after soaking and mix pasty state, pump into cooker, thin up; Then be warming up to 121 ℃, be incubated 20-60 minute, be down to normal temperature, material is pumped into enzymatic vessel;
The b complex enzyme zymohydrolysis: add compound protease in feed liquid, temperature is controlled at 30～60 ℃, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, and be incubated 20-60 minute;
C food flavor enzyme enzymolysis: add flavor protease in feed liquid, temperature is controlled at 30～60 ℃, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, and be incubated 20-60 minute;
The degassed flavor that takes off of d: the mash behind the enzymolysis is carried out Separation of Solid and Liquid, and liquid partly pumps into degassing tank, removes peculiar smell, and the tank internal pressure remains on-0.08MPa, 30～60 minutes time; Degassed complete rear adding active carbon, temperature remains on 40～95 ℃, and 10 minutes～3 hours time, not timing is stirred, and with diatomite filter active carbon is filtered after finishing;
E monascus, flavouring yeast composite fermentation: degassed feed liquid of taking off behind the flavor pumps in the fermentation tank, monascus flavouring yeast composite ferment is joined in the fermentation tank, and temperature maintains 20～39 ℃, 30 minutes～6 hours time, ferment complete after, with temperature rise to 85 ℃ the insulation 20-60 minute; Carry out the essence filter after the cooling, then allotment;
The f sterilization packaging: feed liquid is squeezed into high temperature wink kill equipment, 135 ± 2 ℃ of temperature, are packed to get product at 3～5 seconds time.
2. the processing method of a kind of pen shell shellfish seafood sauce of claim 1 is characterized in that it comprises following processing step:
The a raw material is processed: the impurity such as gastric pouch, shell are removed in the shirt rim with pen shell shellfish process, cut after soaking and mix pasty state, pump into cooker, add water, and raw material accounts for 10～30% of feed liquid gross weight; Then be warming up to 121 ℃, be incubated 20-60 minute, be down to normal temperature, material is pumped into enzymatic vessel;
The b complex enzyme zymohydrolysis: in enzymatic vessel, carry out enzymolysis, add the compound protease of feed liquid gross weight 0.05～0.5% in the feed liquid, 30～60 ℃ of temperature, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, be incubated 20-60 minute;
C flavor protease enzymolysis: in enzymatic vessel, carry out enzymolysis, add the flavor protease of feed liquid gross weight 0.05～0.5% in the feed liquid, 30～60 ℃ of temperature, 1～10 hour time, after enzymolysis is complete, temperature is risen to 85 ℃, be incubated 20-60 minute;
The degassed flavor that takes off of d: after the mash Separation of Solid and Liquid behind the enzymolysis, liquid partly pumps into degassing tank and carries out degassed, the degassing tank internal pressure remains on-0.08MPa, 30～60 minutes time, degassed complete rear 0.01～0.5% adding active carbon according to the feed liquid gross weight, temperature remains on 40～95 ℃, 10 minutes～3 hours time, not timing is stirred, and with diatomite filter active carbon is filtered after finishing;
E monascus, flavouring yeast composite fermentation: degassed feed liquid of taking off behind the flavor pumps in the fermentation tank, according to 0.05～0.1% of feed liquid gross weight monascus flavouring yeast composite ferment joined in the fermentation tank, temperature maintains 20～39 ℃, 30 minutes～6 hours time, ferment complete after, temperature is risen to 85 ℃ of insulations 20-60 minute, carry out the essence filter after the cooling, then allotment;
The f sterilization packaging: feed liquid is squeezed into high temperature wink kill equipment, 135 ± 2 ℃ of temperature, are packed to get product at 3～5 seconds time.
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Cited By (4)
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| CN103251019A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Red rice condiment and production method thereof |
| CN103892238A (en) * | 2014-04-15 | 2014-07-02 | 海南大学 | Seasoning material product prepared by applying cooked juice of mussels and preparation method of seasoning material product |
| CN104489603A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | Preparation method of seafood seasoning by utilizing scallop processing waste |
| CN106722746A (en) * | 2016-12-20 | 2017-05-31 | 浙江海洋大学 | A kind of method that open type fermented squid cooking liquor prepares local flavor flavouring |
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| JP2002355006A (en) * | 2001-03-30 | 2002-12-10 | Nisshin Flour Milling Inc | Method for producing fish sauce-like seasoning liquid |
| CN1528190A (en) * | 2003-10-10 | 2004-09-15 | 大连轻工业学院 | Oyster multi-element seafood quelite and preparing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103251019A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Red rice condiment and production method thereof |
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| CN104489603A (en) * | 2014-11-24 | 2015-04-08 | 威海市桢昊生物技术有限公司 | Preparation method of seafood seasoning by utilizing scallop processing waste |
| CN106722746A (en) * | 2016-12-20 | 2017-05-31 | 浙江海洋大学 | A kind of method that open type fermented squid cooking liquor prepares local flavor flavouring |
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Application publication date: 20130320 |