CN104286808B - The preparation method of one main laminaria local flavor seafood condiment - Google Patents
The preparation method of one main laminaria local flavor seafood condiment Download PDFInfo
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- CN104286808B CN104286808B CN201410581782.2A CN201410581782A CN104286808B CN 104286808 B CN104286808 B CN 104286808B CN 201410581782 A CN201410581782 A CN 201410581782A CN 104286808 B CN104286808 B CN 104286808B
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- 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
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- 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
- A23L17/60—Edible seaweed
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- 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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Abstract
The present invention relates to the preparation method of a main laminaria local flavor seafood condiment, it is that to choose dry Air Bladder pseudosciaenae seu Acipenser be raw material, carries out ultrasonic Treatment after cleaned, broken, steep raising, then adds papain after making beating and carry out controlling enzyme enzymolysis, adding activated carbon carbon after enzyme-deactivating to take off, filter-cloth filtering obtains enzymolysis filtrate；Choose Thallus Laminariae (Thallus Eckloniae) cutting in bulk addition water and carry out heating and thermal insulation extraction, filter, prepare kelp extract；After being mixed with kelp extract by enzymolysis filtrate, addition monosodium glutamate, salt, disodium 5'-ribonucleotide, potassium sorbate are allocated, and obtain baste；This baste sub-bottle packaging obtains aqueous Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product or carries out baste being spray-dried prepared powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment.The preparation method rational technology of the present invention, operates controlled, and science of selecting materials produces the time short.The Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment produced has the fresh perfume (or spice) of strong Thallus Laminariae (Thallus Eckloniae) local flavor and seafood, and its natural sense is strong, nutritious, human body absorption easy to digest.
Description
Technical field
The present invention relates to flavouring agent or fumet or condiment, the preparation method of especially one main laminaria local flavor seafood condiment.
Background technology
Flavouring agent, also referred to as condiment, refer to be used to add on a small quantity in other foods for improving the food composition of taste.Divide from technological means, mostly be natural flavouring, such as: salt, Oleum Glycines, sugar, anise；Now compatriots' multiplex purpose compound flavour enhancer material, such as: monosodium glutamate, chicken essence, chicken powder.But, all there is the deficiency that taste is single, nutrition is few in existing flavouring agent.
Raising along with people's living standard, taste to food requires more and more exquisite, flavoring agent containing more rich nutritional labeling is liked by people, it is provided that a kind of taste is full, nutritious, local flavor highlights, be applicable to the Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment of plurality of dishes is the tight demand of numerous people.
Summary of the invention
In order to overcome the existing deficiency that flavouring agent taste is single, nutrition is few, the present invention provides the preparation method of the Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment of a kind of rational technology, easy and simple to handle, science of selecting materials；The fresh aromatic sense strongly fragrant, natural of Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment Thallus Laminariae (Thallus Eckloniae) using the method to produce is strong, nutritious, fragrance is abundant, sea food flavor is prominent.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method of a main laminaria local flavor seafood condiment, it is characterised in that: through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 5～50 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 10～80 minutes；Wherein, the consumption of described drinking water is 3～8 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 700～800 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into tissue mashing machine, add Air Bladder pseudosciaenae seu Acipenser weight 10～the water of 60 times, controlling rotating speed is 8000rpm～16000rpm, carries out smashing to pieces, pulling an oar process 5～10 minutes, prepares Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate Ph value 5.0～8.0, add papain, constant temperature enzymolysis 1～10 hours under the conditions of controlling temperature 40 DEG C～60 DEG C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 1～4% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 80～100 DEG C and carries out enzyme denaturing process 10～45 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) is added its weight 1～5% activated carbon carry out the de-clarification of carbon, then carry out filter-cloth filtering, obtain enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding Thallus Laminariae (Thallus Eckloniae) weight 3～the water of 9 times, is heated to 80～100 DEG C, and insulation is extracted 20～40 minutes, filters, obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 3～5:1, it is subsequently adding enzymolysis filtrate and kelp extract mixed weight 1～the potassium sorbate of the disodium 5'-ribonucleotide of the Sal of the monosodium glutamate of 3%, 5～25%, 0.1～0.3%, 0.05～0.99%, dissolve and stir, obtaining baste；
(9) finished product
By baste obtained in step (8), bottling by predetermined weight, then carry out sterilization treatment, wherein, it is 100～135 DEG C that sterilising temp controls, and sterilization time 1～20min i.e. obtains aqueous Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product after cooling；
Or by baste feeding spray dryer obtained in step (8) is spray-dried, prepare 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 8～10Pa；Powdery seasonings is packed by predetermined weight, obtains powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product.
The present invention is that to choose dry Air Bladder pseudosciaenae seu Acipenser be raw material, carries out ultrasonic Treatment after cleaned, broken, steep raising, then adds papain after making beating and carry out controlling enzyme enzymolysis, adds activated carbon and carry out carbon and take off after enzyme-deactivating, and filter-cloth filtering obtains enzymolysis filtrate；Choose Thallus Laminariae (Thallus Eckloniae) cutting in bulk addition water and carry out heating and thermal insulation extraction, filter, prepare kelp extract；After being mixed with kelp extract by enzymolysis filtrate, addition monosodium glutamate, salt, disodium 5'-ribonucleotide, potassium sorbate are allocated, and obtain baste；This baste sub-bottle packaging obtains aqueous Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product or carries out baste being spray-dried prepared powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment.Present invention employs ultrasonic technology and enzyme controls degradation technique and Air Bladder pseudosciaenae seu Acipenser is carried out Combined Processing, wherein, when ultrasound wave is propagated in media as well, heat effect, mechanical effect or cavitation effect can be produced, utilize ultrasonic Treatment effect can break up Air Bladder pseudosciaenae seu Acipenser tissue and cell membrane, make fish maw protein fully come out, the most beneficially enzyme and protein contacts, thus improve enzymolysis efficiency, the dipping pretreatment time of Air Bladder pseudosciaenae seu Acipenser can be shortened again；Enzyme has selectivity and the specificity of height to the degraded of fish maw protein, and action condition is gentle, and reaction is easily controlled；The preparation method rational technology of the present invention, easy and simple to handle, science of selecting materials, it is suitable for large-scale industrial production.The Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment using this preparation method to make not only has strong Thallus Laminariae (Thallus Eckloniae) local flavor, but also is provided with the fresh perfume (or spice) of seafood, and natural sense is strong, fragrance is abundant for it；Meanwhile, flavouring agent also retains the nutritional labeling of Air Bladder pseudosciaenae seu Acipenser, and rich in protein in Air Bladder pseudosciaenae seu Acipenser is converted amino acids small molecular protein, human body absorption easy to digest, it is adaptable to go with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dip in the occasions such as food and use.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
The preparation method of one main laminaria local flavor seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, and break process frustillatum after cleaning is standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into 5 × 5cm fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 10 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 30 minutes；Wherein, the consumption of described drinking water is 5 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 750 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into high-speed tissue mashing machine, add the water of Air Bladder pseudosciaenae seu Acipenser weight 15 times, controls rotating speed is 12000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, prepared Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate Ph value 6.0, add papain, constant temperature enzymolysis 3 hours under the conditions of controlling temperature 50 C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 1.7% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 90 DEG C and carries out enzyme denaturing process 30 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
The activated carbon that Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) adds its weight 3% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding the water of Thallus Laminariae (Thallus Eckloniae) weight 6 times, is heated to 90 DEG C, and insulation is extracted 30 minutes, and high speed centrifuge filters, and obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 4:1, it is subsequently adding enzymolysis filtrate and the monosodium glutamate of kelp extract mixed weight 2%, the Sal of 15%, the disodium 5'-ribonucleotide of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste；
(9) finished product
Baste obtained in step (8) is sent in press spray drying tower and is spray-dried, prepare 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 20g/ bag, obtains powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product.
The preparation method rational technology of the present embodiment, action condition is gentle, and course of reaction operation is controlled, science of selecting materials, and the time of producing is short, is suitable for large-scale industrial production.The Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment using this preparation method to make not only has strong Thallus Laminariae (Thallus Eckloniae) local flavor, but also is provided with the fresh perfume (or spice) of seafood, and natural sense is strong, fragrance is abundant for it；Meanwhile, flavouring agent also retains the nutritional labeling of Air Bladder pseudosciaenae seu Acipenser, and rich in protein in Air Bladder pseudosciaenae seu Acipenser is converted amino acids small molecular protein, human body absorption easy to digest.
Embodiment 2
The preparation method of one main laminaria local flavor seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into 3 × 3cm fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 5 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 80 minutes；Wherein, the consumption of described drinking water is 8 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 800 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into high-speed tissue mashing machine, add the water of Air Bladder pseudosciaenae seu Acipenser weight 10 times, controls rotating speed is 16000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, prepared Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate Ph value 8.0, add papain, constant temperature enzymolysis 10 hours under the conditions of controlling temperature 40 DEG C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 1% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 100 DEG C and carries out enzyme denaturing process 10 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
The activated carbon that Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) adds its weight 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding the water of Thallus Laminariae (Thallus Eckloniae) weight 3 times, is heated to 100 DEG C, and insulation is extracted 20 minutes, and high speed centrifuge filters, and obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 5:1, it is subsequently adding enzymolysis filtrate and the monosodium glutamate of kelp extract mixed weight 1%, the Sal of 25%, the disodium 5'-ribonucleotide of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste；
(9) finished product
Baste obtained in step (8) is sent in press spray drying tower and is spray-dried, prepare 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 30g/ bag, obtains powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood toppings finished product.
The preparation method rational technology of the present embodiment, operates controlled, science of selecting materials, and the time of producing is short, is suitable for industrialized production.
Embodiment 3
The preparation method of one main laminaria local flavor seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, and after cleaning, break process becomes bulk, standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into 4 × 5cm fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 50 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 10 minutes；Wherein, the consumption of described drinking water is 3 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 700 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into high-speed tissue mashing machine, add the water of Air Bladder pseudosciaenae seu Acipenser weight 60 times, controls rotating speed is 8000rpm, carries out smashing to pieces, pulling an oar process 10 minutes, prepared Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate Ph value 5.0, add papain, constant temperature enzymolysis 1 hour under the conditions of controlling temperature 60 C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 4% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 80 DEG C and carries out enzyme denaturing process 45 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
The activated carbon that Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) adds its weight 1% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding the water of Thallus Laminariae (Thallus Eckloniae) weight 9 times, is heated to 80 DEG C, and insulation is extracted 40 minutes, and high speed centrifuge filters, and obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 3:1, it is subsequently adding enzymolysis filtrate and the monosodium glutamate of kelp extract mixed weight 3%, the Sal of 5%, the disodium 5'-ribonucleotide of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste；
(9) finished product
By baste obtained in step (8), bottle by 250g/ bottle, be then fed in autoclave sterilizer carrying out sterilization treatment, wherein, it is 135 DEG C that sterilising temp controls, and sterilization time 1min i.e. obtains aqueous Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, operates controlled, is suitable for large-scale industrial production.The Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment Thallus Laminariae (Thallus Eckloniae) using this preparation method to make is with rich flavor, is the most also provided with the fresh perfume (or spice) of seafood, and its natural sense is strong, nutritious, human body absorption easy to digest.
Embodiment 4
The preparation method of one main laminaria local flavor seafood condiment, through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, carries out the break process of routine after cleaning, standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into 6 × 6cm fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 20 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 50 minutes；Wherein, the consumption of described drinking water is 6 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 720 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into high-speed tissue mashing machine, add the water of Air Bladder pseudosciaenae seu Acipenser weight 50 times, controls rotating speed is 10000rpm, carries out smashing to pieces, pulling an oar process 8 minutes, prepared Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate Ph value 7.0, add papain, constant temperature enzymolysis 5 hours under the conditions of controlling temperature 45 C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 2% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 85 DEG C and carries out enzyme denaturing process 15 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
The activated carbon that Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) adds its weight 4% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding Thallus Laminariae (Thallus Eckloniae) weight and enters the water of 4 times, is heated to 85 DEG C, and insulation is extracted 25 minutes, and high speed centrifuge filters, and obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 3.5:1, it is subsequently adding enzymolysis filtrate and the monosodium glutamate of kelp extract mixed weight 1.5%, the Sal of 12%, the disodium 5'-ribonucleotide of 0.2%, the potassium sorbate of 0.6%, dissolve and stir, obtaining baste；
(9) finished product
By baste obtained in step (8), carry out bottling packaging by 500g/ bottle, be then fed in autoclave sterilizer carrying out sterilization treatment, wherein, it is 110 DEG C that sterilising temp controls, and sterilization time 12min i.e. obtains aqueous Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product after cooling.
The preparation method rational technology of the present embodiment, is suitable for industrialized production.Using the Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment seafood thick taste that this preparation method is made, Thallus Laminariae (Thallus Eckloniae) local flavor is pure, nutritious, instant.
Claims (1)
1. the preparation method of a main laminaria local flavor seafood condiment, it is characterised in that: through following process steps:
(1), the choosing and processing of raw material
Choosing the drying Air Bladder pseudosciaenae seu Acipenser gone mouldy without insect pest, nothing is raw material, and break process frustillatum after cleaning is standby；
Select high-quality, dry Thallus Laminariae (Thallus Eckloniae) without insect pest, cut into 5 × 5cm fritter, standby；
(2), immersion, ultrasonic Treatment
Use drinking water to soak 10 minutes in the drying Air Bladder pseudosciaenae seu Acipenser after break process in step (1), pull out, drain well, ultrasonic Treatment 30 minutes；Wherein, the consumption of described drinking water is 5 times of drying Air Bladder pseudosciaenae seu Acipenser weight；Described ultrasonic intensity controls at 750 watts/liter；
(3), slurrying
Weighing in step (2) Air Bladder pseudosciaenae seu Acipenser after ultrasonic Treatment and send into high-speed tissue mashing machine, add the water of Air Bladder pseudosciaenae seu Acipenser weight 15 times, controls rotating speed is 12000rpm, carries out smashing to pieces, pulling an oar process 5 minutes, prepared Air Bladder pseudosciaenae seu Acipenser serosity；
(4), enzymolysis
Weigh the Air Bladder pseudosciaenae seu Acipenser serosity prepared in step (3), regulate pH value 6.0, add papain, constant temperature enzymolysis 3 hours under the conditions of controlling temperature 50 C, prepare Air Bladder pseudosciaenae seu Acipenser enzymolysis solution；Wherein, described papain with 1.7% that enzyme amount is Air Bladder pseudosciaenae seu Acipenser dry weight；
(5) enzyme denaturing
The Air Bladder pseudosciaenae seu Acipenser enzymolysis solution prepared in step (4) is heated to 90 DEG C and carries out enzyme denaturing process 30 minutes, obtain the Air Bladder pseudosciaenae seu Acipenser enzymolysis solution of enzyme-deactivating；
(6) carbon takes off, filters
The activated carbon that Air Bladder pseudosciaenae seu Acipenser enzymolysis solution after the enzyme-deactivating of gained in step (5) adds its weight 3% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtrate；
(7) the producing of kelp extract
The Thallus Laminariae (Thallus Eckloniae) block weighing step (1) cutting is sent in extraction vessel, is subsequently adding the water of Thallus Laminariae (Thallus Eckloniae) weight 6 times, is heated to 90 DEG C, and insulation is extracted 30 minutes, and high speed centrifuge filters, and obtains kelp extract；
(8) allotment
After the kelp extract that in weighing step (6), the enzymolysis filtrate of gained, step (7) prepare is by weight the ratio mixing of 4:1, it is subsequently adding enzymolysis filtrate and the monosodium glutamate of kelp extract mixed weight 2%, the Sal of 15%, the disodium 5'-ribonucleotide of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste；
(9) finished product
Baste obtained in step (8) is sent in press spray drying tower and is spray-dried, prepare 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 predetermined weight, obtains powdery Thallus Laminariae (Thallus Eckloniae) local flavor seafood condiment finished product.
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