CN104256476A - Seafood powder seasoning and preparation method thereof - Google Patents
Seafood powder seasoning and preparation method thereof Download PDFInfo
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- CN104256476A CN104256476A CN201410498960.5A CN201410498960A CN104256476A CN 104256476 A CN104256476 A CN 104256476A CN 201410498960 A CN201410498960 A CN 201410498960A CN 104256476 A CN104256476 A CN 104256476A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 70
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 17
- 235000020637 scallop Nutrition 0.000 claims abstract description 17
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 49
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 14
- 230000002255 enzymatic effect Effects 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 8
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 claims description 7
- 239000004471 Glycine Substances 0.000 claims description 7
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims description 7
- 235000013928 guanylic acid Nutrition 0.000 claims description 7
- 239000004226 guanylic acid Substances 0.000 claims description 7
- 235000013902 inosinic acid Nutrition 0.000 claims description 7
- 239000004245 inosinic acid Substances 0.000 claims description 7
- 229940028843 inosinic acid Drugs 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 230000002358 autolytic effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 10
- 238000005842 biochemical reaction Methods 0.000 description 9
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 230000007096 poisonous effect Effects 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seafood powder seasoning taking marine organisms as the raw materials and a preparation method of the seafood powder seasoning, wherein scallop edges, fresh crabs and fresh shrimp heads are used as the raw materials; and the substances, such as protein of scallop edges, fresh crabs and fresh shrimp heads, are hydrolyzed by an autolytic enzymolysis system in cells of scallop edges, fresh crabs and fresh shrimp heads instead of externally added protease; a production process for producing seafood powder from a nutritional solution prepared by adopting a seafood enzymolysis method comprises the steps of processing raw materials, carrying out directional enzymolysis, inactivating enzyme, carrying out vibration separation, configuring a formula, batching, pulverizing, sterilizing, packaging and the like; and the seafood powder seasoning disclosed by the invention is low in production cost, high in yield, safe, sanitary, abundant in nutrition, delicious in taste and wide in application.
Description
Technical field
The present invention relates to a kind of preparation method of seafood powder.Belong to ocean series products field of deep.
Background technology
In the output of Marine Fishing Industry, seafood accounts for considerable quantity, although these seafoods are nutritious, easily putrid and deteriorated, is difficult to make full use of, and only has a small amount of fresh goods to circulate channel, is mostly processed as seafood powder, carapace powder.Therefore, the economic benefit of fishing for is difficult to be embodied preferably.China coast one is with, often with sea crab, extra large shrimp, sea cowry etc. for raw material, adopt traditional process equipment to produce " shrimp paste ", " crab paste " etc., but equipment simply backwardness, the production cycle is long, and yield is low, deficiency in economic performance.
Along with the arrival in high-new biotechnology epoch in modern times, in the past few years disclose some enzyme engineering technologies to improve producing hoisin sauce by traditional aging process, they are hydrolyzed the protein of seafood body with multiple protein enzyme, although shorten the production cycle of hoisin sauce, improve yield and the quality of product, but also exist and need to add multiple protease, and dosage is larger, the problems such as hydrolysis time longer (5 ~ 8 hours), and before effect, crab, shellfish, shrimp need making beating, heating, cooling, then will concentrate and wait the more problem that consumes energy after hydrolysis.
Summary of the invention
The application provides a kind of fresh crab, scallop limit, fresh shrimp head proteinoid directional enzymatic technology prepare the method for seafood enzymolysis liquid and seafood enzymolysis liquid are configured the production technology of flavouring " seafood powder " for prior art Problems existing.Concrete technical scheme is as follows.
This application provides a kind of seafood flour seasoning, be made up of the component of following mass fraction: starch 40 ~ 43 parts, salt 8 ~ 9.5 parts, granulated sugar 1.3 ~ 1.5 parts, inosinicacid+guanylic acid 0.1 ~ 0.13 part, monosodium glutamate 0.3 ~ 0.35 part, Sucralose 0.008 ~ 0.01 part, disodium succinate 0.4 ~ 0.5 part, I M P 0.1 ~ 0.12 part, glycine 2.0 ~ 2.3 parts, seafood enzymolysis liquid 40 ~ 50 parts.
Further, a kind of seafood flour seasoning described in the application, comprises the component of following mass fraction: starch 42 parts, salt 9 parts, granulated sugar 1.4 parts, inosinicacid+guanylic acid 0.12 part, monosodium glutamate 0.33 part, Sucralose 0.009 part, disodium succinate 0.45 part, I M P0.11 part, glycine 2.1 parts, seafood enzymolysis liquid 45 parts.
Described in the application, the preparation method of seafood flour seasoning, comprises the steps,
1) seafood enzymolysis liquid is prepared;
2) except seafood enzymolysis liquid, in proportion other each components of seafood flour seasoning are mixed;
3) by seafood enzymolysis liquid obtained for step 1) atomization, be directly sprayed onto step 2) mixture on, carry out powder process;
4) sterilizing;
5) then pack, packed products.
In the application, above-mentioned steps 1) preparation of described seafood enzymolysis liquid comprises the steps:
1) raw material is cleaned up;
2) directional enzymatic: join reaction ax after directly being pulverized by raw material, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 9-10 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) isolated clear liquid sterilizing is obtained seafood enzymolysis liquid.
Further, described in the preparation method of above-mentioned seafood enzymolysis liquid, raw material is fresh crab, fresh shrimp head and/or scallop limit.
Further, obtained seafood enzymolysis liquid is made various seafood food further.
In the application, the temperature of enzymolysis is located between 45 ~ 55 DEG C, is found, because the extremes of temperature of enzymolysis all can affect the yield of product in practice process by research.
The application provides a kind of fresh crab, scallop limit, fresh shrimp head proteinoid directional enzymatic technology prepare the method for seafood enzymolysis liquid and seafood enzymolysis liquid are configured to the production technology of seafood flour seasoning.The method nationality autolytic enzyme system (protease) helped in marine organisms seafood body cell carrys out the protein in the fresh crab of directional enzymatic, scallop limit, fresh shrimp head body, to improve the production improving crab, shellfish, shrimp, for new product such as " the seafood powder ", hoisin sauce, seafood concentrate, seafood juice, seafood condiment etc. of exploitation, production crab, scallop limit, fresh shrimp head class provide more preferably condition in earlier stage.Directional enzymatic technology is adopted to produce the production technology of " seafood powder ", all shorter with the production cycle being improved to external enzyme enzymatic isolation method than aging process, can large-scale continuous production, yield and the quality of product are higher, and make seafood process discarded seafood to be utilized more fully.
Beneficial effect:
1. directional enzymatic technology is compared with traditional aging process, and not only the production cycle shortens greatly, and the yield of product and quality all higher; Produce seafood powder than the seafood directional enzymatic after improving, method is simple and easy, easily preserves transport, easily carries out serialization large-scale production; The time of enzymolysis is shorter, without the need to adding expensive multiple protein enzyme, makes production cost lower;
2. the flavouring " seafood powder " produced of the present invention due to other enzymatic isolation methods of concentration ratio of directional enzymatic juice higher, therefore before configuration without the need to concentrated consumed energy, energy consumption is lower; The raw material of the fresh crab of directional enzymatic per kilogram, scallop limit, fresh shrimp head can manufacture enzymolysis liquid about 0.8 ~ 1.1 kilogram, made crab, scallop limit, fresh shrimp head powder are at about 0.65 ~ 0.75 kilogram, the insoluble substance etc. that sediment collected by production process, oscillatory process are collected, can be used as bone meal, animal feed, free from environmental pollution;
3. the present invention's " seafood powder " safety and sanitation, nutritious of producing, delicious flavour, applied range.
Detailed description of the invention
Below by embodiment, the present invention is further elaborated.
Preparation technology's flow process of seafood flour seasoning of the present invention can simplified summary be: fresh crab-scallop limit and/or fresh shrimp head-Feedstock treating-pulverizing-directional enzymatic-enzyme-deactivating-Separation by vibration-batching-powder by spraying-sterilizing-packaging.
Embodiment 1:
1) first adhere to the dirts such as the silt on fresh crab, scallop limit, fresh shrimp head body with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading; Weigh 60kg, crab, Bei Bian, shrimp head body pulverized, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; Biochemical reaction tank is heated simultaneously, make temperature of charge be increased to 45 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.3% alkali protease, be used for activating the activity of crab, Bei Bian, various enzymes in shrimp head body, make the albuminous cell disintegration in crab, Bei Bian, shrimp head body, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 9 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the crab shell in enzymolysis liquid, scallop limit, fresh shrimp head and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration seafood powder, prepare burden as follows: starch 40kg, salt 8kg, granulated sugar 1.3kg, inosinicacid+guanylic acid 0.1kg, monosodium glutamate 0.3kg, Sucralose 0.008kg, disodium succinate 0.4kg, I M P 0.1kg, glycine 2.0kg, seafood enzymolysis liquid 40kg;
7) by step 6) raw material that configure put into spray dryer, and machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The seafood enzymolysis liquid obtained by embodiment 1 is: 51.3kg.
Embodiment 2:
1) first adhere to the dirts such as the silt on fresh crab, scallop limit, fresh shrimp head body with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading; Weigh 70kg, crab, Bei Bian, shrimp head body pulverized, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; Biochemical reaction tank heats simultaneously, makes temperature of charge be increased to 55 DEG C, and keeps temperature constant; Add be equivalent to raw material weight 0.5% alkali protease, be used for activating the activity of crab, Bei Bian, various enzymes in shrimp head body, make the albuminous cell disintegration in crab, Bei Bian, shrimp head body, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 10 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the crab shell in enzymolysis liquid, scallop limit, fresh shrimp head and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration seafood powder; Prepare burden as follows: starch 43kg, salt 9.5kg, granulated sugar 1.5kg, inosinicacid+guanylic acid 0.13kg, monosodium glutamate 0.35kg, Sucralose 0.01kg, disodium succinate 0.5kg, I M P0.12kg, glycine 2.3kg, seafood enzymolysis liquid 50kg;
7) raw material that step 6) configures are put into spray dryer, machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The seafood enzymolysis liquid obtained by embodiment 2 is: 60.3kg.
Embodiment 3:
1) first adhere to the dirts such as the silt on fresh crab, scallop limit, fresh shrimp head body with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading; Weigh 80kg, crab, Bei Bian, shrimp head body pulverized, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; Biochemical reaction tank heats simultaneously, makes temperature of charge be increased to 50 DEG C, and keeps temperature constant; Add be equivalent to raw material weight 0.4% alkali protease, be used for activating the activity of crab, Bei Bian, various enzymes in shrimp head body, make the albuminous cell disintegration in crab, Bei Bian, shrimp head body, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 9.5 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the crab shell in enzymolysis liquid, scallop limit, fresh shrimp head and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration seafood powder; Prepare burden as follows: starch 42kg, salt 9kg, granulated sugar 1.4kg, inosinicacid+guanylic acid 0.12kg, monosodium glutamate 0.33kg, Sucralose 0.009kg, disodium succinate 0.45kg, I M P0.11kg, glycine 2.1kg, seafood enzymolysis liquid 45kg;
7) raw material that step 6) configures are put into spray dryer, machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The seafood enzymolysis liquid obtained by embodiment 3 is: 70.4kg.
The inventive method is simple and easy, and production cost is low, not only safety and sanitation, nutritious, applied range.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a seafood flour seasoning, it is characterized in that, comprise the component of following mass fraction: starch 40 ~ 43 parts, salt 8 ~ 9.5 parts, granulated sugar 1.3 ~ 1.5 parts, inosinicacid+guanylic acid 0.1 ~ 0.13 part, monosodium glutamate 0.3 ~ 0.35 part, Sucralose 0.008 ~ 0.01 part, disodium succinate 0.4 ~ 0.5 part, I M P0.1 ~ 0.12 part, glycine 2.0 ~ 2.3 parts, seafood enzymolysis liquid 40 ~ 50 parts.
2. a kind of seafood flour seasoning according to claim 1, it is characterized in that, comprise the component of following mass fraction: starch 42 parts, salt 9 parts, granulated sugar 1.4 parts, inosinicacid+guanylic acid 0.12 part, monosodium glutamate 0.33 part, Sucralose 0.009 part, disodium succinate 0.45 part, I M P0.11 part, glycine 2.1 parts, seafood enzymolysis liquid 45 parts.
3. the preparation method of seafood flour seasoning according to claim 1 and 2, is characterized in that, comprise the steps,
1) seafood enzymolysis liquid is prepared;
2) except seafood enzymolysis liquid, in proportion other each components of seafood flour seasoning are mixed;
3) by seafood enzymolysis liquid obtained for step 1) atomization, be directly sprayed onto step 2) mixture on, carry out powder process;
4) sterilizing;
5) then pack, packed products.
4. the preparation method of seafood flour seasoning according to claim 3, is characterized in that, the preparation of seafood enzymolysis liquid described in step 1) comprises the steps:
1) raw material is cleaned up;
2) directional enzymatic: join reaction ax after directly being pulverized by raw material, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 9-10 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) isolated clear liquid sterilizing is obtained seafood enzymolysis liquid.
5. the preparation method of seafood flour seasoning according to claim 4, it is characterized in that, described raw material is fresh crab, fresh shrimp head and/or scallop limit.
6. the application of seafood flour seasoning according to above-mentioned arbitrary claim, is characterized in that, obtained seafood enzymolysis liquid is made various seafood food further.
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| CN201410498960.5A CN104256476A (en) | 2014-09-26 | 2014-09-26 | Seafood powder seasoning and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072404A (en) * | 2016-06-27 | 2016-11-09 | 宁波海之源生物科技有限公司 | The manufacture method of one seed shrimp extract flavouring agent |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
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| CN103393056A (en) * | 2013-07-30 | 2013-11-20 | 安记食品股份有限公司 | Compound type crab taste seasoning powder |
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| CN101455325A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Seashells seafood flavorings |
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| 张艳萍等: "贻贝蛋白的酶解及其酶解物的抗氧化活性研究", 《中国食品学报》 * |
| 谢洪清等: "TWG 型调味料制粒干燥生产线的研制", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072404A (en) * | 2016-06-27 | 2016-11-09 | 宁波海之源生物科技有限公司 | The manufacture method of one seed shrimp extract flavouring agent |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
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