CN103053977A - Acete chinensis cooking liquid composite seasoning juice and preparation method thereof - Google Patents
Acete chinensis cooking liquid composite seasoning juice and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a seasoning, and discloses acete chinensis cooking liquid composite seasoning juice and a preparation method thereof, which aim to solve an environment pollution problem caused by exhaust of acete chinensis cooking liquid. The acete chinensis cooking liquid composite seasoning juice is prepared from the following components according to mass percentage: 70%-80% of acete chinensis cooking liquid concentrated juice, 3%-5% of soy sauce, 1%-3% of citric juice, 0.1%-0.3% of herbs powder, 0.2%-0.5% of ginger juice, 1%-5% of honey, 5%-10% of table salt, 3%-5% of monosodium glutamate, 1.5%-3% of white sugar, 0.01%-0.07% of flavor nucleotides disodium and 0.2%-0.4% of ground pepper. The acete chinensis cooking liquid composite seasoning juice provided by the invention is reasonable in compatibility, low in cost, fresh in flavor, mellow in taste and rich in nutrition, has a long quality guarantee period, and is a top-grade seasoning for home cooking and food freshness improvement; and all the indexes of the seasoning juice can meet national standards, and thus the food safety of the seasoning juice is high.
Description
Technical field
The present invention relates to a kind of flavouring, especially relate to a kind of shrimp cooking liquor composite seasoning juice of making take the shrimp cooking liquor as primary raw material and preparation method thereof.
Background technology
Shrimp has another name called the water shrimp, small-sized economic shrimps, and dried product claims dried small shrimp, annual amount of fishing is huge.Shrimp is fished for rear difficult survival, very easily rots, and fresh-keeping difficulty, poor in processability, so must process rapidly processing after dried up.In recent years along with the improvement of processing on ship technology, the marine mobile cooked mode of " fishing for, process integrated " efficiently solves shrimp and is difficult for preserving transportation, and the problem that processed output is low had both guaranteed the freshness of raw material, had optimized again production model.At sea in the mobile process technology, shrimp is take drying as main manufacturing process, and in drying process, adding the water boiling is a crucial step, 1 ton of shrimp product of every processing, will produce 1.5 tons of left and right sides cooking liquors, a lot of nutrition of shrimp and flavor substance can dissolve in the cooking liquor in digestion process, and the shrimp cooking liquor is mostly as processing waste liquid, the unprocessed sea that directly enters, not only marine environment is caused pollution, but also caused the waste of resource.
Therefore, take the shrimp cooking liquor as raw material, make the flavouring with bright fragrance, aquatic products condiment that can development of new can increase again the added value of shrimp, can also solve the problems such as environmental pollution that the discharging of shrimp cooking liquor brings simultaneously.
Chinese patent application publication No.: CN102178201A, open day: on September 14th, 2011, a kind of processing method of acetes sauce is disclosed, employing is raw material by the shrimp juice of new fresh acete chinensis fermentation, and interpolation converted starch, composite thickening agent, sucrose, compound tasty additive, glacial acetic acid, citric acid, spice, potassium sorbate, water allotment, heating, stirring, tinning, sealing, sterilization, cooling namely obtain acetes sauce.Weak point is, this flavouring is directly made with the shrimp fermentation, and cost is higher.
In addition; Chinese patent application publication No.: CN102511763A; Shen Qing Publication day: 2012.06.27; a kind of method of utilizing bright shrimp soup to make baste is disclosed; the method mainly is that fresh prawn and clear water are poured in the pot in the ratio of 1:1.5; add the salt of 1-2% in the pot by the fresh prawn of every hectogram and clear water, after fresh prawn is boiled, pull prawn out; obtain bright shrimp soup; in the bright shrimp soup of every hectogram, add ginger; shallot; Chinese prickly ash; capsicum; aniseed; orange skin (doing) and salt, boiling time to 2 hour makes the moisture in the bright shrimp soup of every hectogram evaporate 15-20%; obtain bright shrimp soup juice; filter the impurity of soup juice the inside, add white sugar, monosodium glutamate by the bright shrimp soup of every hectogram juice; soil chicken powder; again soup juice is boiled rear truce, staticly settles 24 hours, remove behind the shrimp sauce on shrimp soup surface and the impurity bright shrimp dressing.Its weak point is, bright shrimp soup just simply carries out evaporation and concentration in the method, the baste bitter off-flavors that obtains is heavier, and in addition, this baste directly is that shrimp soup and various flavoring form by boiling for a long time to concentrate, comparatively muddiness has precipitation, flavor substance in the shrimp soup and nutriment are destroyed substantially, and the baste weak flavor that obtains is of low nutritive value, and perishable, the shelf-life is short.
Summary of the invention
The object of the present invention is to provide a kind of baste of making take the shrimp cooking liquor as primary raw material, its compatibility is reasonable, and production cost is low, and delicious flavour is mellow, and is nutritious, long shelf-life.
The present invention also provides a kind of preparation method of shrimp cooking liquor composite seasoning juice, step is simple, strong operability, and production cost is low, solved to have now by the concentrated flavouring bitter off-flavors of making of shrimp soup and weighed weak flavor and the problem of environmental pollution that is brought by the discharging of shrimp cooking liquor.
To achieve these goals, the present invention is by the following technical solutions:
A kind of shrimp cooking liquor composite seasoning juice forms by the component of following mass percent is composite:
Shrimp cooking liquor inspissated juice 70 ~ 80%
Soy sauce 3 ~ 5%
Lemon juice 1 ~ 3%
Thyme powder 0.1 ~ 0.3%
Ginger juice 0.2 ~ 0.5%
Honey 1 ~ 5%
Salt 5 ~ 10%
Monosodium glutamate 3 ~ 5%
White sugar 1.5 ~ 3%
Flavour nucleotide disodium 0.01 ~ 0.07%
Pepper powder 0.2 ~ 0.4%.
Contain the nutriments such as a large amount of protein, polysaccharide in the shrimp cooking liquor inspissated juice, nutritional labeling is high, and raw material sources are abundant, with low cost, the strong fragrance of thyme powder taste among the present invention contains sterilization and oxidation resistant composition, gets final product seasoning, can prevent that again baste is rotten, prolong the pot-life, in addition, even thyme powder long-time cooking is not lost fragrance yet, match with lemon juice and can go flavor and enhancing flavor to carry aquatic foods, greatly improve the local flavor of baste.
Each component compatibility of shrimp cooking liquor composite seasoning juice of the present invention is reasonable, and production cost is low, and delicious flavour is mellow, and is nutritious, long shelf-life.
As preferably, described shrimp cooking liquor inspissated juice is made by following steps:
(1) pre-concentration: be 10 ~ 15% with the shrimp cooking liquor in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get concentrate.The too high nutritional labeling that can destroy in the cooking liquor of thickening temperature, temperature is excessively low, and then concentrated speed is slow, production efficiency is low, first the shrimp cooking liquor is carried out pre-concentration, can reduce the use amount of the materials such as complex enzyme, dusty yeast and beta-schardinger dextrin-in subsequent step, result of use is also better simultaneously.
(2) enzymolysis: concentrate pH is adjusted to the complex enzyme of 6 ~ 8 rear adding concentrate quality 0.4 ~ 0.6%, at 50 ~ 60 ℃ of lower constant temperature enzymolysis 6 ~ 10h, gets enzymolysis liquid, described complex enzyme is that neutral proteinase and the flavor protease of 1:3 ~ 4 mixes by mass ratio.Concentrate is carried out the utilization rate that enzymolysis can increase protein in the concentrate, and the content of raising soluble amino acid, improve the delicate flavour of shrimp cooking liquor inspissated juice, in addition, adopt enzyme method technique, reaction condition is gentle, can not destroy original local flavor, manufacture craft is simple, and in the enzymolysis process, the conditions such as protease kind, consumption, pH, temperature all can affect Degree of Enzymatic Hydrolysis, the present invention passes through condition optimizings such as enzyme, hydrolysis temperature, enzymolysis times, make concentrate energy degree of depth enzymolysis, the shrimp cooking liquor inspissated juice delicate flavour that obtains is good, and mouthfeel is good.
(3) enzyme that goes out: enzymolysis liquid is warming up to 90 ~ 100 ℃ and keep 10 ~ 15min, and enzyme liquid must go out.
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.1 ~ 0.3%, at 30 ~ 40 ℃ of lower 1 ~ 2h that constantly stir, must remove raw meat liquid.Can produce the stench materials such as ammonia, indoles in the enzymolysis process, so enzymolysis liquid has heavier bitter off-flavors, can greatly affect the organoleptic indicator of shrimp cooking liquor inspissated juice, and dusty yeast has very strong deodorizing and takes off the raw meat effect, adds dusty yeast to reach the raw meat purpose.
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 1 ~ 3%, behind embedding 1 ~ 2h under 55 ~ 65 ℃ the constant temperature, be warming up to 90 ~ 100 ℃ and keep 5 ~ 10min, get smell removal liquid.Can produce tart flavour after the dusty yeast fermentation, dusty yeast can not be removed bitter taste simultaneously, the free from extraneous odour of beta-schardinger dextrin-own, can not affect mouthfeel and the local flavor of final product, but add beta-schardinger dextrin-to reach the purpose of removal astringent taste, can eliminate again simultaneously the tart flavour in the fermentation after fermentation liquid, under 55 ~ 65 ℃ constant temperature embedding effective, and be warming up to 90 ~ 100 ℃ and keep 5 ~ 10min so that the various enzymes in the yeast are knocked out.
(6) remove heavy metal: regulate the shitosan of smell removal liquid pH to 6.5 ~ 7 rear adding smell removal liquid quality 0.5 ~ 1.5%, and with ultrasonic wave centrifugal removing slag behind 60 ~ 80 ℃ of lower processing 10 ~ 30min of temperature, get centrifugate.Shitosan is efficient chelate medium, to every heavy metals such as, chromium good selection adsorption activity being arranged, and nontoxic pollution-free, can biodegradation, add shitosan and can greatly reduce content of beary metal in smell removal liquid, cooperate ultrasonic wave to improve removal effect, ultrasonic wave can make various amino acid fully be dissolved out simultaneously, centrifugal to remove the impurity of the various undecomposed or precipitations such as shrimp palpus, shrimp shell, raising centrifugate quality.
(7) Vacuum Concentration: be 30 ~ 35% with centrifugate in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get shrimp cooking liquor inspissated juice.
As preferably, the vacuum of Vacuum Concentration is ﹣ 0.07 ~ ﹣ 0.08MPa in step (1) and the step (7).
As preferably, constantly pass into air when carrying out enzymolysis in the step (2) and stir.The amount that passes into air does not produce bubble with concentrate and is as the criterion, stir in the mode that passes into air, the heat that produces of being convenient to ferment in time sheds, make the fermentation temperature of concentrate keep uniform and stable, thereby make fermentation more abundant, guarantee ferment effect, in addition, saccharomycete is facultative anaerobe, under the condition of oxygen abundance, can produce carbon dioxide and water, and at the next generation carbon dioxide of oxygen－deficient condition and alcohol, pass into the breeding that air can the establishment anaerobic bacteria during fermentation, prevent that concentrate is rotten during the fermentation, can also suppress saccharomycete and produce alcohol, in order to avoid affect the local flavor of shrimp cooking liquor inspissated juice.
As preferably, the centrifugal process that removes slag in the step (6) is carried out in horizontal centrifuge, and the horizontal centrifuge rotating speed is 5000 ~ 8000rpm, and centrifugation time is 5 ~ 10min.
As preferably, hyperacoustic power is 400 ~ 600W in the step (6), and frequency is 25 ~ 40KHz.
A kind of preparation method of shrimp cooking liquor composite seasoning juice may further comprise the steps:
(1) shrimp cooking liquor inspissated juice preparation
(1) pre-concentration: be 10 ~ 15% with the shrimp cooking liquor in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get concentrate.
(2) enzymolysis: concentrate pH is adjusted to the complex enzyme of 6 ~ 8 rear adding concentrate quality 0.4 ~ 0.6%, at 50 ~ 60 ℃ of lower constant temperature enzymolysis 6 ~ 10h, gets enzymolysis liquid, described complex enzyme is that neutral proteinase and the flavor protease of 1:3 ~ 4 mixes by mass ratio.
(3) enzyme that goes out: enzymolysis liquid is warming up to 90 ~ 100 ℃ and keep 10 ~ 15min, and enzyme liquid must go out.
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.1 ~ 0.3%, at 30 ~ 40 ℃ of lower 1 ~ 2h that constantly stir, must remove raw meat liquid.
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 1 ~ 3%, behind embedding 1 ~ 2h under 55 ~ 65 ℃ the constant temperature, be warming up to 90 ~ 100 ℃ and keep 5 ~ 10min, get smell removal liquid.
(6) remove heavy metal: regulate the shitosan of smell removal liquid pH to 6.5 ~ 7 rear adding smell removal liquid quality 0.5 ~ 1.5%, and with ultrasonic wave centrifugal removing slag behind 60 ~ 80 ℃ of lower processing 10 ~ 30min of temperature, get centrifugate.
(7) Vacuum Concentration: be 30 ~ 35% with centrifugate in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get shrimp cooking liquor inspissated juice.
(2) composite
Take shrimp cooking liquor composite seasoning juice gross mass as benchmark, first with 0.1 ~ 0.3% thyme powder, 5 ~ 10% salt, 3 ~ 5% monosodium glutamate, 1.5 ~ 3% white sugar, 0.01 ~ 0.07% flavour nucleotide disodium, 0.2 the mixing of ~ 0.4% pepper powder is also pulverized to get powder condiment, again with 70 ~ 80% shrimp cooking liquor inspissated juice, 3 ~ 5% soy sauce, 1 ~ 3% lemon juice, 0.2 ~ 0.5% ginger juice and 1 ~ 5% honey mix to get liquid flavouring, be dissolved in powder condiment in the liquid flavouring at last and adopt pasteurization at 60 ~ 70 ℃ of lower sterilization 20 ~ 30min, get shrimp cooking liquor composite seasoning juice.Complex process is simple, and is workable, and production cost is low, and pasteurization not only can reach the purpose of effective sterilization, and can also farthest preserve nutriment and the local flavor of shrimp cooking liquor inspissated juice.
Therefore, the present invention has following beneficial effect:
(1) with the shrimp cooking liquor composite seasoning juice of the shrimp cooking liquor production high added value of low value, both takes full advantage of waste resource, improved added value and the utilization rate of shrimp, reduced again the pollution to environment;
(2) in the enzymolysis process, by to condition optimizings such as enzyme, hydrolysis temperature, enzymolysis times, make concentrate energy degree of depth enzymolysis, the shrimp cooking liquor inspissated juice delicate flavour that obtains is good, and mouthfeel is good;
(3) stir in the mode that passes into air in the enzymolysis process, breeding that both can the establishment anaerobic bacteria prevents concentrate at the enzymolysis process mesometamorphism, can make again enzymolysis more fully fully;
(4) by dusty yeast and beta-schardinger dextrin-to remove bitter taste fully, the shrimp cooking liquor composite seasoning juice local flavor that obtains is good;
(5) add shitosan and cooperate ultrasonic wave to go heavy metal to process, so that the edible safety of shrimp cooking liquor composite seasoning juice is higher;
(6) our bright each component compatibility of shrimp cooking liquor composite seasoning juice is reasonable, and production cost is low, and delicious flavour is mellow, and is nutritious, long shelf-life.
The specific embodiment
The present invention will be further described below in conjunction with the specific embodiment.
In the present invention, if not refer in particular to, all percentages are unit of weight, and all devices and raw material all can be buied from market or the industry is commonly used, and wherein, neutral proteinase is available from Shandong Anke Bioengineering Co., Ltd.
, Flavor protease is available from many good fortune of Nanjing Olympic Buddhist nun bio tech ltd, dusty yeast is available from Yichang Angel Yeast Co.,Ltd, and the flavour nucleotide disodium is available from the Tianjin favour derived food condiment Co., Ltd (Japanese aginomoto flavour nucleotide disodium) of following the mandate of heaven.Method among the following embodiment if no special instructions, is this area conventional method.
Embodiment 1
(1) shrimp cooking liquor inspissated juice preparation
(1) pre-concentration: at 70 ℃, vacuum is that Vacuum Concentration to solid content is 15% under the condition of ﹣ 0.08MPa, gets concentrate with the shrimp cooking liquor.
(2) enzymolysis: the complex enzyme that concentrate pH is adjusted to 7 rear adding concentrate quality 0.5%, at 55 ℃ of lower constant temperature enzymolysis 6h, enzymolysis liquid, constantly pass into air during the enzymolysis and stir, described complex enzyme is that neutral proteinase and the flavor protease of 1:3 mixes by mass ratio.
(3) enzyme that goes out: enzymolysis liquid is warming up to 100 ℃ and keep 10min, and enzyme liquid must go out.
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.2%, at 35 ℃ of lower 1.5h that constantly stir, must remove raw meat liquid.
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 3%, behind embedding 2h under 55 ℃ the constant temperature, be warming up to 90 ℃ and keep 10min, get smell removal liquid;
(6) remove heavy metal: the shitosan of regulating the rear adding smell removal liquid of smell removal liquid pH to 6.5 quality 0.5%, and be 600W with power, frequency is to carry out centrifugal removing slag the ultrasonic wave of 25KHz is processed 30min under temperature 60 C after in horizontal centrifuge, get centrifugate, the horizontal centrifuge rotating speed is 6000rpm, and centrifugation time is 6min.
(7) Vacuum Concentration: at 80 ℃, vacuum is that Vacuum Concentration to solid content is 33% under the condition of ﹣ 0.07MPa, gets shrimp cooking liquor inspissated juice with centrifugate.
(2) composite
Take shrimp cooking liquor composite seasoning juice gross mass as benchmark, take by weighing shrimp cooking liquor inspissated juice, soy sauce, lemon juice, thyme powder, ginger juice, honey, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder by proportioning, the concrete proportioning of each component is as shown in table 1.
First thyme powder, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder are mixed and pulverize to get powder condiment, again shrimp cooking liquor inspissated juice, soy sauce, lemon juice, ginger juice and honey are mixed to get liquid flavouring, be dissolved in powder condiment in the liquid flavouring at last and adopt pasteurization at 70 ℃ of lower sterilization 20min, get shrimp cooking liquor composite seasoning juice.
Embodiment 2
(1) shrimp cooking liquor inspissated juice preparation
(1) pre-concentration: at 75 ℃, vacuum is that Vacuum Concentration to solid content is 12% under the condition of ﹣ 0.075MPa, gets concentrate with the shrimp cooking liquor.
(2) enzymolysis: the complex enzyme that concentrate pH is adjusted to 6 rear adding concentrate quality 0.4%, at 60 ℃ of lower constant temperature enzymolysis 7h, enzymolysis liquid, constantly pass into air during the enzymolysis and stir, described complex enzyme is that neutral proteinase and the flavor protease of 1:3.5 mixes by mass ratio.
(3) enzyme that goes out: enzymolysis liquid is warming up to 90 ℃ and keep 15min, and enzyme liquid must go out.
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.1%, at 40 ℃ of lower 2h that constantly stir, must remove raw meat liquid.
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 1%, behind embedding 1.5h under 65 ℃ the constant temperature, be warming up to 95 ℃ and keep 7min, get smell removal liquid;
(6) remove heavy metal: the shitosan of regulating the rear adding smell removal liquid of smell removal liquid pH to 7 quality 1.5%, and be 400W with power, frequency is that the ultrasonic wave of 25KHz carries out centrifugal removing slag behind 80 ℃ of lower 10min of processing of temperature in horizontal centrifuge, get centrifugate, the horizontal centrifuge rotating speed is 5000rpm, and centrifugation time is 10min.
(7) Vacuum Concentration: at 70 ℃, vacuum is that Vacuum Concentration to solid content is 35% under the condition of ﹣ 0.08MPa, gets shrimp cooking liquor inspissated juice with centrifugate.
(2) composite
Take shrimp cooking liquor composite seasoning juice gross mass as benchmark, take by weighing shrimp cooking liquor inspissated juice, soy sauce, lemon juice, thyme powder, ginger juice, honey, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder by proportioning, the concrete proportioning of each component is as shown in table 1.
First thyme powder, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder are mixed and pulverize to get powder condiment, again shrimp cooking liquor inspissated juice, soy sauce, lemon juice, ginger juice and honey are mixed to get liquid flavouring, be dissolved in powder condiment in the liquid flavouring at last and adopt pasteurization at 65 ℃ of lower sterilization 25min, get shrimp cooking liquor composite seasoning juice.
Embodiment 3
(1) shrimp cooking liquor inspissated juice preparation
(1) pre-concentration: at 75 ℃, vacuum is that Vacuum Concentration to solid content is 10% under the condition of ﹣ 0.07MPa, gets concentrate with the shrimp cooking liquor.
(2) enzymolysis: the complex enzyme that concentrate pH is adjusted to 8 rear adding concentrate quality 0.6%, at 40 ℃ of lower constant temperature enzymolysis 10h, enzymolysis liquid, constantly pass into air during the enzymolysis and stir, described complex enzyme is that neutral proteinase and the flavor protease of 1:4 mixes by mass ratio.
(3) enzyme that goes out: enzymolysis liquid is warming up to 95 ℃ and keep 12min, and enzyme liquid must go out.
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.3%, at 30 ℃ of lower 1h that constantly stir, must remove raw meat liquid.
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 2%, behind embedding 1h under 60 ℃ the constant temperature, be warming up to 100 ℃ and keep 5min, get smell removal liquid;
(6) remove heavy metal: the shitosan of regulating the rear adding smell removal liquid of smell removal liquid pH to 6.8 quality 1%, and be 500W with power, frequency is to carry out centrifugal removing slag the ultrasonic wave of 30KHz is processed 20min under temperature 70 C after in horizontal centrifuge, get centrifugate, the horizontal centrifuge rotating speed is 8000rpm, and centrifugation time is 5min.
(7) Vacuum Concentration: at 75 ℃, vacuum is that Vacuum Concentration to solid content is 30% under the condition of ﹣ 0.075MPa, gets shrimp cooking liquor inspissated juice with centrifugate.
(2) composite
Take shrimp cooking liquor composite seasoning juice gross mass as benchmark, take by weighing shrimp cooking liquor inspissated juice, soy sauce, lemon juice, thyme powder, ginger juice, honey, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder by proportioning, the concrete proportioning of each component is as shown in table 1.
First thyme powder, salt, monosodium glutamate, white sugar, flavour nucleotide disodium and pepper powder are mixed and pulverize to get powder condiment, again shrimp cooking liquor inspissated juice, soy sauce, lemon juice, ginger juice and honey are mixed to get liquid flavouring, be dissolved in powder condiment in the liquid flavouring at last and adopt pasteurization at 60 ℃ of lower sterilization 30min, get shrimp cooking liquor composite seasoning juice.
Each component proportion in each embodiment shrimp cooking liquor composite seasoning juice of table 1
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Shrimp cooking liquor inspissated juice | 70% | 80% | 77.95% |
| Soy sauce | 4% | 3% | 5% |
| Lemon juice | 3% | 2% | 1% |
| The thyme powder | 0.2% | 0.3% | 0.1% |
| Ginger juice | 0.5% | 0.3% | 0.2% |
| Honey | 5% | 1% | 4% |
| Salt | 10% | 7.99% | 5% |
| Monosodium glutamate | 4% | 3% | 5% |
| White sugar | 3% | 2% | 1.5% |
| The flavour nucleotide disodium | 0.07% | 0.01% | 0.05% |
| Pepper powder | 0.23% | 0.4% | 0.2% |
The technical indicator of gained shrimp cooking liquor composite seasoning juice of the present invention is as follows:
The organoleptic indicator: color and luster is reddish brown to bronzing liquid, without layering and precipitating, is rich in gloss, has strong shrimp fragrance and the peculiar flavour of shrimp, without putrefactive odor, bitter taste and other peculiar smell.
Physical and chemical index: amino-acid nitrogen 〉=0.5g/100mL, solid content 〉=33%, salinity≤25%, acid value≤1.1mg/g, peroxide value≤0.32g/100g.
Microbiological indicator: total plate count≤250cuf/ml, Escherichia coli≤15MPN/100ml, pathogenic bacteria do not detect.
Content of beary metal: lead≤0.01mg/Kg, cadmium≤0.01mg/Kg, chromium≤0.02mg/Kg, arsenic≤0.01mg/Kg.
Shrimp cooking liquor composite seasoning juice compatibility of the present invention is reasonable, and production cost is low, and delicious flavour is mellow, and is nutritious, and long shelf-life is that family cooking, food increase bright top grade flavouring, and indices all meets national standard, and edible safety is high.
Above-described embodiment is the better scheme of the present invention, is not the present invention is done any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim puts down in writing.
Claims (7)
1. a shrimp cooking liquor composite seasoning juice is characterized in that, forms by the component of following mass percent is composite:
Shrimp cooking liquor inspissated juice 70 ~ 80%
Soy sauce 3 ~ 5%
Lemon juice 1 ~ 3%
Thyme powder 0.1 ~ 0.3%
Ginger juice 0.2 ~ 0.5%
Honey 1 ~ 5%
Salt 5 ~ 10%
Monosodium glutamate 3 ~ 5%
White sugar 1.5 ~ 3%
Flavour nucleotide disodium 0.01 ~ 0.07%
Pepper powder 0.2 ~ 0.4%.
2. a kind of shrimp cooking liquor composite seasoning juice according to claim 1 is characterized in that, described shrimp cooking liquor inspissated juice is made by following steps:
(1) pre-concentration: be 10 ~ 15% with the shrimp cooking liquor in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get concentrate;
(2) enzymolysis: concentrate pH is adjusted to the complex enzyme of 6 ~ 8 rear adding concentrate quality 0.4 ~ 0.6%, at 50 ~ 60 ℃ of lower constant temperature enzymolysis 6 ~ 10h, gets enzymolysis liquid, described complex enzyme is that neutral proteinase and the flavor protease of 1:3 ~ 4 mixes by mass ratio;
(3) enzyme that goes out: enzymolysis liquid is warming up to 90 ~ 100 ℃ and keep 10 ~ 15min, and enzyme liquid must go out;
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.1 ~ 0.3%, at 30 ~ 40 ℃ of lower 1 ~ 2h that constantly stir, must remove raw meat liquid;
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 1 ~ 3%, behind embedding 1 ~ 2h under 55 ~ 65 ℃ the constant temperature, be warming up to 90 ~ 100 ℃ and keep 5 ~ 10min, get smell removal liquid;
(6) remove heavy metal: regulate the shitosan of smell removal liquid pH to 6.5 ~ 7 rear adding smell removal liquid quality 0.5 ~ 1.5%, and with ultrasonic wave centrifugal removing slag behind 60 ~ 80 ℃ of lower processing 10 ~ 30min of temperature, get centrifugate;
(7) Vacuum Concentration: be 30 ~ 35% with centrifugate in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get shrimp cooking liquor inspissated juice.
3. a kind of shrimp cooking liquor composite seasoning juice according to claim 2 is characterized in that, step (1) is ﹣ 0.07 ~ ﹣ 0.08MPa with the vacuum of the middle Vacuum Concentration of step (7).
4. according to claim 2 or 3 described shrimp cooking liquor bastes, it is characterized in that, constantly pass into air when carrying out enzymolysis in the step (2) and stir.
5. shrimp cooking liquor baste according to claim 2 is characterized in that, the centrifugal process that removes slag in the step (6) is carried out in horizontal centrifuge, and the horizontal centrifuge rotating speed is 5000 ~ 8000rpm, and centrifugation time is 5 ~ 10min.
6. according to claim 2 or 5 described a kind of shrimp cooking liquor composite seasoning juices, it is characterized in that, hyperacoustic power is 400 ~ 600W in the step (6), and frequency is 25 ~ 40KHz.
7. the preparation method of a shrimp cooking liquor composite seasoning juice as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) shrimp cooking liquor inspissated juice preparation
(1) pre-concentration: be 10 ~ 15% with the shrimp cooking liquor in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get concentrate;
(2) enzymolysis: concentrate pH is adjusted to the complex enzyme of 6 ~ 8 rear adding concentrate quality 0.4 ~ 0.6%, at 50 ~ 60 ℃ of lower constant temperature enzymolysis 6 ~ 10h, gets enzymolysis liquid, described complex enzyme is that neutral proteinase and the flavor protease of 1:3 ~ 4 mixes by mass ratio;
(3) enzyme that goes out: enzymolysis liquid is warming up to 90 ~ 100 ℃ and keep 10 ~ 15min, and enzyme liquid must go out;
(4) remove raw meat: in the enzyme liquid that goes out, add the dusty yeast of enzymolysis liquid quality 0.1 ~ 0.3%, at 30 ~ 40 ℃ of lower 1 ~ 2h that constantly stir, must remove raw meat liquid;
(5) eliminate the unusual smell: in removing raw meat liquid, add and remove the beta-schardinger dextrin-of raw meat liquid quality 1 ~ 3%, behind embedding 1 ~ 2h under 55 ~ 65 ℃ the constant temperature, be warming up to 90 ~ 100 ℃ and keep 5 ~ 10min, get smell removal liquid;
(6) remove heavy metal: regulate the shitosan of smell removal liquid pH to 6.5 ~ 7 rear adding smell removal liquid quality 0.5 ~ 1.5%, and with ultrasonic wave centrifugal removing slag behind 60 ~ 80 ℃ of lower processing 10 ~ 30min of temperature, get centrifugate;
(7) Vacuum Concentration: be 30 ~ 35% with centrifugate in 70 ~ 80 ℃ of lower Vacuum Concentrations to solid content, get shrimp cooking liquor inspissated juice;
(2) composite
Take shrimp cooking liquor baste gross mass as benchmark, first with 0.1 ~ 0.3% thyme powder, 5 ~ 10% salt, 3 ~ 5% monosodium glutamate, 1.5 ~ 3% white sugar, 0.01 ~ 0.07% flavour nucleotide disodium, 0.2 ~ 0.4% pepper powder co-grinding gets powder condiment, again with 70 ~ 80% shrimp cooking liquor inspissated juice, 3 ~ 5% soy sauce, 1 ~ 3% lemon juice, 0.2 ~ 0.5% ginger juice and 1 ~ 5% honey mix to get liquid flavouring, be dissolved in powder condiment in the liquid flavouring at last and adopt pasteurization at 60 ~ 70 ℃ of lower sterilization 20 ~ 30min, get shrimp cooking liquor composite seasoning juice.
Priority Applications (1)
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| CN104026539A (en) * | 2014-05-26 | 2014-09-10 | 中国科学院海洋研究所 | Short necked clam cooking liquor seasoning and preparation method thereof |
| CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
| CN106690226A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Low-salt shrimp oil prepared by utilizing acetes chinesis cooking liquor and preparation method of low-salt shrimp oil |
| CN106805149A (en) * | 2016-12-20 | 2017-06-09 | 浙江海洋大学 | A kind of method that utilization squid cooking liquor prepares local flavor instant powder |
| CN107319499A (en) * | 2017-07-27 | 2017-11-07 | 浙江省海洋开发研究院 | A kind of preparation method of the shrimp head sauce of depth fermentation |
| CN108185109A (en) * | 2017-12-29 | 2018-06-22 | 舟山市常青海洋食品有限公司 | A kind of processing method of star eel enzymolysis protein concentrate |
| CN108272062A (en) * | 2018-02-07 | 2018-07-13 | 山东天博食品配料有限公司 | A kind of sea food flavor cream and preparation method thereof applied to chafing dish |
| CN112602917A (en) * | 2020-12-11 | 2021-04-06 | 蚌埠学院 | Preparation method of clam-flavor sauce |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026539A (en) * | 2014-05-26 | 2014-09-10 | 中国科学院海洋研究所 | Short necked clam cooking liquor seasoning and preparation method thereof |
| CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
| CN106805149A (en) * | 2016-12-20 | 2017-06-09 | 浙江海洋大学 | A kind of method that utilization squid cooking liquor prepares local flavor instant powder |
| CN106690226A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Low-salt shrimp oil prepared by utilizing acetes chinesis cooking liquor and preparation method of low-salt shrimp oil |
| CN107319499A (en) * | 2017-07-27 | 2017-11-07 | 浙江省海洋开发研究院 | A kind of preparation method of the shrimp head sauce of depth fermentation |
| CN107319499B (en) * | 2017-07-27 | 2020-10-16 | 浙江省海洋开发研究院 | Preparation method of deep-fermented shrimp head sauce |
| CN108185109A (en) * | 2017-12-29 | 2018-06-22 | 舟山市常青海洋食品有限公司 | A kind of processing method of star eel enzymolysis protein concentrate |
| CN108272062A (en) * | 2018-02-07 | 2018-07-13 | 山东天博食品配料有限公司 | A kind of sea food flavor cream and preparation method thereof applied to chafing dish |
| CN112602917A (en) * | 2020-12-11 | 2021-04-06 | 蚌埠学院 | Preparation method of clam-flavor sauce |
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Application publication date: 20130424 Assignee: Zhejiang Henghe Food Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980040814 Denomination of invention: A composite seasoning sauce for boiled shrimp and its preparation method Granted publication date: 20131225 License type: Common License Record date: 20230830 Application publication date: 20130424 Assignee: Zhoushan Lingxian Marine Biotechnology Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980040787 Denomination of invention: A composite seasoning sauce for boiled shrimp and its preparation method Granted publication date: 20131225 License type: Common License Record date: 20230830 |