CN104286784B - A kind of preparation method of fragrant local flavor seafood condiment - Google Patents
A kind of preparation method of fragrant local flavor seafood condiment Download PDFInfo
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- CN104286784B CN104286784B CN201410581799.8A CN201410581799A CN104286784B CN 104286784 B CN104286784 B CN 104286784B CN 201410581799 A CN201410581799 A CN 201410581799A CN 104286784 B CN104286784 B CN 104286784B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 80
- 235000019634 flavors Nutrition 0.000 title claims abstract description 80
- 235000014102 seafood Nutrition 0.000 title claims abstract description 37
- 235000013409 condiments Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 210000004712 air sac Anatomy 0.000 claims abstract description 78
- 239000007788 liquid Substances 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000012530 fluid Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 108090000526 Papain Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 241000234314 Zingiber Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 229940055729 papain Drugs 0.000 claims abstract description 14
- 235000019834 papain Nutrition 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000002773 nucleotide Substances 0.000 claims abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 21
- 229910052799 carbon Inorganic materials 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 19
- 229930003451 Vitamin B1 Natural products 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 229960003495 thiamine Drugs 0.000 claims description 18
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 18
- 239000011691 vitamin B1 Substances 0.000 claims description 18
- 235000010374 vitamin B1 Nutrition 0.000 claims description 18
- 239000003651 drinking water Substances 0.000 claims description 12
- 235000020188 drinking water Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000005352 clarification Methods 0.000 claims description 7
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- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 9
- 235000008935 nutritious Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
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- 238000006062 fragmentation reaction Methods 0.000 abstract description 2
- CREMABGTGYGIQB-UHFFFAOYSA-N carbon carbon Chemical compound C.C CREMABGTGYGIQB-UHFFFAOYSA-N 0.000 abstract 1
- 239000011203 carbon fibre reinforced carbon Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000009776 industrial production Methods 0.000 description 4
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- 235000008429 bread Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
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- 235000015067 sauces Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 230000000644 propagated effect Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Abstract
The present invention relates to a kind of preparation method of fragrant local flavor seafood condiment, it is that to choose dry air bladder be raw material, send out, then through ultrasonic wave process, adds water slurrying after cleaning, fragmentation with bubble; Slurries add papain enzymolysis, and go out enzyme, add active carbon carbon and take off, filter to obtain enzymolysis filtered fluid; By ginger powder, reduced sugar, Cobastab
1, five-spice powder add water in reactor heating extract, cooling, centrifugal filtration, obtains liquid flavor; Add monosodium glutamate after enzymolysis filtered fluid mixes with liquid flavor, salt, flavour nucleotide disodium, potassium sorbate allocate, obtain baste; Baste sub-bottle packaging obtains aqueous fragrant local flavor seafood condiment finished product or baste is carried out spraying dry and obtains powdered fragrance local flavor seafood condiment.Preparation method rational technology of the present invention, operates controlled, science of selecting materials, and the time of producing is short.The flavoring spices adopting this preparation method to make are with rich flavor, and seafood sense of taste is natural, and fragrance is abundant, nutritious, human body absorption easy to digest.
Description
Technical field
The present invention relates to flavoring or fumet or seasoning matter, especially a kind of preparation method of fragrant local flavor seafood condiment.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.Divide from technological means, mostly be natural flavouring, such as: salt, soya-bean oil, sugar, anise; Now the multiplex purpose compound flavour enhancer material of compatriots, such as: monosodium glutamate, chickens' extract, chicken powder.But all there is the deficiency that taste is single, nutrition is few in existing flavoring.
Along with the raising of people's living standard, require more and more exquisite to the taste of food, delicious food and the flavouring containing abundanter nutritional labeling are liked by people, there is provided a kind of taste full, nutritious, what local flavor was given prominence to has the tight demand that fragrant local flavor seafood condiment is numerous people.
Summary of the invention
For overcoming the deficiency that in prior art, flavoring taste is single, nutrition is few, the invention provides the preparation method of fragrant local flavor seafood condiment of a kind of rational technology, easy and simple to handle, science of selecting materials; The fragrant local flavor seafood condiment taste-aromatic adopting the method to produce, nutritious, sea food flavor are given prominence to.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of fragrant local flavor seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0 ~ 8.0, under control temperature 40 DEG C ~ 60 DEG C conditions, add papain, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 ~ 100 DEG C of ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water to stir, 80 ~ 100 DEG C are warming up to after abundant dissolving, stirring reaction stops heating after 30 ~ 50 minutes, be cooled to 30 DEG C ~ 50 DEG C, centrifugal filtration, obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 10% ~ 17%, ginger powder is 3% ~ 7%, vitamin B1 is 0.3% ~ 0.7%, five-spice powder is 3% ~ 7%, and surplus is water, and the percentage by weight sum of each component is 100%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:3 ~ 5, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle, then carry out sterilization treatment by predetermined weight, wherein, control sterilising temp 100 ~ 135 DEG C, sterilization time 1 ~ 20min, namely obtains aqueous fragrant local flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (8) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdered fragrance local flavor seafood condiment finished product.
The degree of grinding of described five-spice powder, ginger powder is at least 10 orders.
The present invention is that to choose dry air bladder be raw material, through cleaning, carrying out bubble with water after fragmentation, then through ultrasonic wave process, carrying out control enzyme enzymolysis by adding papain after adding water, smash to pieces, pulling an oar, enzymolysis liquid goes out and adds active carbon after enzyme and carry out the de-clarification of carbon, after filter-cloth filtering enzymolysis filtered fluid; By ginger powder, reduced sugar, Cobastab
1, five-spice powder sends in reactor in proportion, adds water and stirs, heating is extracted, cooling, and centrifugal filtration, obtains liquid flavor; Add monosodium glutamate after enzymolysis filtered fluid mixes with liquid flavor, salt, flavour nucleotide disodium, potassium sorbate allocate, obtain baste; This baste sub-bottle packaging obtains fragrant local flavor seafood condiment finished product or baste is carried out spraying dry and obtains powdered fragrance local flavor seafood condiment.Present invention employs ultrasonic technology and biology enzyme control degradation technology carries out Combined Processing to air bladder, wherein, when ultrasonic wave is propagated in media as well, fuel factor, mechanical effect or cavitation effect can be produced, utilize ultrasonic wave Treatment Effects can break up air bladder tissue and cell membrane, fish maw protein is fully come out, be namely conducive to biology enzyme and protein contacts, thus raising enzymolysis efficiency, the dipping pretreatment time of air bladder can be shortened again; The degraded of biology enzyme to fish maw protein has the selective and selectivity of height, and action condition is gentle, and reaction easily controls; Rich in protein in air bladder is converted into the amino acids small molecular protein of human body absorption easy to digest by biology enzyme.Preparation method rational technology of the present invention, easy and simple to handle, science of selecting materials, is applicable to large-scale industrial production.The fragrant local flavor seafood condiment adopting this preparation method to make both had had strong spiced local flavor, and have again natural seafood sense of taste, its fragrance is abundant, nutritious, instant, human body absorption easy to digest, can be used for going with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dip in food etc.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
embodiment 1
A preparation method for fragrant local flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, and break process frustillatum after cleaning is for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, for subsequent use, wherein the degree of grinding of five-spice powder, ginger powder is 10 orders;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 10 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 30 minutes; Wherein, the consumption of described drinking water is 5 times of drying air bladder weight; Described ultrasonic intensity controls at 750 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high speed tissue mashing, then is added the water of air bladder weight 30 times, and control rotating speed is 12000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 6.0, add papain under control temperature 55 DEG C of conditions, constant temperature enzymolysis 2 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 3% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 90 DEG C of ferment treatment 30 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 3% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water and stir, after fully dissolving, be warming up to 90 DEG C, stirring reaction stops heating after 40 minutes, be cooled to 40 DEG C, supercentrifuge filters, and obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 14%, ginger powder is 5%, vitamin B1 is 0.5%, five-spice powder is 5%, and water is 75.5%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:4, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 2%, 15% salt, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.5%, dissolve and stir, obtaining baste;
(9) finished product
The baste obtained in step (8) is sent in press spray drying tower, carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 220 DEG C, and outlet temperature is 83 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 9Pa; Powdery seasonings is packed by 30g/, obtains fragrant local flavor seafood condiment finished product.
Preparation method rational technology, the action condition of the fragrant local flavor seafood condiment of the present embodiment are gentle, course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production; The fragrant local flavor seafood condiment adopting this preparation method to obtain both had had strong spiced local flavor, had again natural seafood sense of taste, and its natural sense is strong, fragrance is abundant, nutritious, instant, human body absorption easy to digest, can be used for going with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dips in food etc.
embodiment 2
A preparation method for fragrant local flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, wherein the degree of grinding of five-spice powder, ginger powder is 15 orders, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 80 minutes; Wherein, the consumption of described drinking water is 3 times of drying air bladder weight; Described ultrasonic intensity controls at 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high speed tissue mashing, then is added the water of air bladder weight 60 times, and control rotating speed is 16000rpm, carries out smashing to pieces, pulling an oar process 7 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 8.0, add papain under control temperature 40 DEG C of DEG C of conditions, constant temperature enzymolysis 10 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 100 DEG C of ferment treatment 10 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water and stir, after fully dissolving, be warming up to 80 DEG C, stirring reaction stops heating after 50 minutes, be cooled to 30 DEG C DEG C, supercentrifuge filters, and obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 17%, ginger powder is 3%, vitamin B1 is 0.7%, five-spice powder is 3%, and water is 76.3%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:5, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 1%, 25% salt, the flavour nucleotide disodium of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle by 250g/ bottle, then send into autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, control sterilising temp 100 DEG C, sterilization time 20min, namely obtains fragrant local flavor seafood baste finished product after cooling.
Preparation method rational technology, the action condition of the present embodiment are gentle, course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production.The fragrant local flavor seafood condiment spices adopting this preparation method obtained are with rich flavor, and seafood sense of taste is strong, and fragrance is abundant, nutritious, instant, human body absorption easy to digest.
embodiment 3
A preparation method for fragrant local flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, wherein the degree of grinding of five-spice powder, ginger powder is 20 orders, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 minutes; Wherein, the consumption of described drinking water is 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high speed tissue mashing, then is added the water of air bladder weight 10 times, and control rotating speed is 8000rpm, carries out smashing to pieces, pulling an oar process 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0, add papain under control temperature 60 DEG C of conditions, constant temperature enzymolysis 1 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 DEG C of ferment treatment 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water and stir, after fully dissolving, be warming up to 100 DEG C, stirring reaction stops heating after 30 minutes, be cooled to 50 DEG C, supercentrifuge filters, and obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 10%, ginger powder is 7%, vitamin B1 is 0.3%, five-spice powder is 7%, and water is 75.7%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:3, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 3%, 5% salt, the flavour nucleotide disodium of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste;
(9) finished product
The baste obtained in step (8) is sent into press spray drying tower, carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 230 DEG C, and outlet temperature is 82 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 10Pa; Powdery seasonings is packed by 20g/, obtains powdered fragrance local flavor seafood toppings finished product.
embodiment 4
A preparation method for fragrant local flavor seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, wherein the degree of grinding of five-spice powder, ginger powder is 50 orders, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 10 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 60 minutes; Wherein, the consumption of described drinking water is 6 times of drying air bladder weight; Described ultrasonic intensity controls at 720 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 40 times, and control rotating speed is 10000rpm, carries out smashing to pieces, pulling an oar process 8 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 6.5, add papain under control temperature 55 DEG C of conditions, constant temperature enzymolysis 2 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 2% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 85 DEG C of ferment treatment 15 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 2% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water to stir, 85 DEG C are warming up to after abundant dissolving, stirring reaction stops heating after 35 minutes, be cooled to 35 DEG C, supercentrifuge centrifugal filtration, obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 14%, ginger powder is 7%, vitamin B1 is 4%, five-spice powder is 6%, and water is 69%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:4, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 2.5%, 20% salt, the flavour nucleotide disodium of 0.15%, the potassium sorbate of 0.8%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle by 500g/ bottle, then send into autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, control sterilising temp 135 DEG C, sterilization time 1min, obtains fragrant local flavor seafood baste finished product.
Preparation method rational technology, the action condition of the present embodiment are gentle, course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production.The fragrant local flavor seafood condiment spices adopting this preparation method obtained are with rich flavor, and seafood sense of taste is strong, and fragrance is abundant, nutritious, instant, human body absorption easy to digest.
Claims (2)
1. a preparation method for fragrant local flavor seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
Choose commercially available qualified reduced sugar, Jiang Fen, vitamin B1, five-spice powder, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), adjust ph 5.0 ~ 8.0, adds papain, constant temperature enzymolysis 1 ~ 10 hour under control temperature 40 DEG C ~ 60 DEG C conditions, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 ~ 100 DEG C of ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Activated carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) the producing of liquid flavor
Weigh reduced sugar that step (1) chooses, Jiang Fen, vitamin B1, five-spice powder send in reactor in proportion, then add water to stir, 80 ~ 100 DEG C are warming up to after abundant dissolving, stirring reaction stops heating after 30 ~ 50 minutes, be cooled to 30 DEG C ~ 50 DEG C, centrifugal filtration, obtains liquid flavor; Wherein, in the raw material producing liquid flavor, the percentage by weight of described reduced sugar is 10% ~ 17%, ginger powder is 3% ~ 7%, vitamin B1 is 0.3% ~ 0.7%, five-spice powder is 3% ~ 7%, and surplus is water, and the percentage by weight sum of each component is 100%;
(8) allocate
The liquid flavor that the enzymolysis filtered fluid of the middle gained of weighing step (6), step (7) obtain is after the ratio mixing of 1:3 ~ 5, then add the monosodium glutamate of enzymolysis filtered fluid and liquid flavor mixed weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(9) finished product
By the baste obtained in step (8), bottle, then carry out sterilization treatment by predetermined weight, wherein, control sterilising temp 100 ~ 135 DEG C, sterilization time 1 ~ 20min, namely obtains aqueous fragrant local flavor seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (8) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdered fragrance local flavor seafood condiment finished product.
2. the preparation method of a kind of fragrant local flavor seafood condiment according to claim 1, is characterized in that: the degree of grinding of described five-spice powder, ginger powder is at least 10 orders.
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